Last updated on March 29th, 2020 at 05:24 pm
Are you looking for a simple to make hamburger bun recipe for buns that won’t fall apart when you top your burger with all your favorite toppings? Look no further! These bread machine hamburger buns are super simple to make and don’t become soggy or fall apart.
Bread Machine Hamburger Buns: Dough Works For Hot Dog Buns Too!
My family loves my hamburger buns –especially this child, who while eating this very chicken burger pictured said: “Mom, this chicken sandwich would be even better if it were served on your homemade buns”.
These buns freeze well. A normal batch makes 8 buns. I, however, have 2 bread machines so I make up 16 at a time.
The hardest part about this recipe was learning just how big I needed to make the buns before they spent half an hour rising so that they were neither too big nor too small.
After probably at least 6 tries, I finally got the size down as well as the recipe tweaks to make it more to my family’s liking.
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Ingredients Need To Make Bread Machine Hamburger Buns
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- 1 cup of warm water
- 1 egg
- 4 tablespoons butter
- 2 tablespoons sugar
- 2 cups unbleached flour
- 1 cup white wheat flour
- ¼ cup dry (powdered) milk
- 1 tablespoon gluten
- 1½ teaspoons salt
- 3 tsp yeast
- 1 cup warm water
- 1 egg
- 4 tablespoons butter
- 2 tablespoons sugar
- 2 cups unbleached flour
- 1 cup white wheat flour
- ¼ cup dry (powdered) milk
- 1 tablespoon gluten
- 1½ teaspoons salt
- 3 tsp yeast
- Place all ingredients in the bread maker according to manufacturers instructions
- Set to dough cycle
- When done, divide dough up into 8 equal portions
- First form dough balls then flatten them out and place on a greased cookie sheet.
- Wrap the cookie sheet firmly in plastic wrap and allow to sit for 30 minutes.
- Set oven to 375 degrees
- Remove the plastic wrap from buns and place in the oven for 18 to 20 minutes.
For a complete list of all my family’s favorite bread machine recipes and tips for using your bread machine check out my bread machine page.
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Homemade buns are the best. My family won’t eat store-bought hot dog buns any more. And yes, I have to adjust most recipes, or else there won’t be enough for us! Most people make pasta/pizza sauce by the quart, right? I make it by the gallon, 1 1/2 gallons actually. I freeze it in cool whip containers. I can make pizza or pasta in a jiff this way.
I’ve made hamburger buns before, but it’s been a while. Just this week I was thinking I would try to do them again!
Oh I so wish I had a bread machine, but then again I’d probably gain 100lbs. so it’s best I don’t buy one 😉 I would love for you to come party with me! http://www.firsthomelovelife.com/2012/05/whats-cooking-wednesday-2.html
Sorry for my ignorance, but, is “gluten” the same as “gluten flour” or “vital wheat gluten”?
It is vital wheat gluten.
can I substitute the powdered milk with regular milk?
I suppose if you took out as much liquid as you add in with the milk it might work.