Freezer Meal Recipes / Add On / Hamburger Buns

Hamburger Buns

Delicious homemade hamburger buns that even the most novice baker can enjoy!
10 Servings Meet The Cook Print
Hamburger Buns

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a mixer bowl, add water, butter, egg #1, flour, sucanat, salt and yeast. Using a dough hook on your mixer, knead the dough for about 5 minutes.
  2. Cover the dough, and let it rise for 1 hour, or until doubled.
  3. Place the dough unto the counter and shape into a log about 3 inches in diameter. Cut into slices for how many buns you need.
  4. Place the buns on a lightly greased baking sheet, cover, and let rise for about an hour, until very puffy. Just make sure they have at least doubled in size.
  5. Brush lightly with beaten egg #2.
  6. Bake the buns in 375°F oven for 12 to 15 minutes, until golden.
  7. Cool on a rack.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a mixer bowl, add water, butter, egg #1, flour, sucanat, salt and yeast. Using a dough hook on your mixer, knead the dough for about 5 minutes.
  2. Cover the dough, and let it rise for 1 hour, or until doubled.
  3. Place the dough unto the counter and shape into a log about 3 inches in diameter. Cut into slices for how many buns you need.
  4. Place the buns on a lightly greased baking sheet, cover, and let rise for about an hour, until very puffy. Just make sure they have at least doubled in size.
  5. Brush lightly with beaten egg.
  6. Bake the buns in 375°F oven for 12 to 15 minutes, until golden.
  7. Cool on a rack.
  8. Once cooled, place into gallon freezer bag and freeze until ready to serve with recipes.

Freeze For Later Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Serve with recipes as indicated.

29 Comments

Join the discussion
  1. It does seem like making your own burger buns is an art. I’ve also been striving for the perfect recipe for a while too. I’d love for youto stop by to show off your burger buns at These Chicks Cooked Recipe Spotlight. Have a blessed day 🙂
    Katie

    1. Hello there! I cut them about an inch to an inch and a half thick before final rise. I just did a guesstimate to get 12 slices out of the log really! Enjoy1

  2. Thanks for stopping in to show off your burger buns at These Chicks Cook. Hope you can come back by and share another recipe Wednesday. Enjoy your weekend 🙂
    Katie

  3. I am so excited to get this recipe. I used to have a recipe for Hamburger Buns and lost it somewhere, I am happy to have your now. Thanks for sharing with Full Plate Thursday and come back soon!

  4. Our family loved these so much, I’ve featured the recipe link on our site’s “In the Kitchen” page. Thanks!

  5. Just a quick question about the eggs for the hamburger buns. Do I add any eggs to the dough or save both for brushing on top? Wasn’t clear to me and I am new to this whole thing!! Thanks, Lynnette

  6. kelly, I just discovered the whole foods menu and I’m really enjoying since I freezer cook whole foods. I’m excited to try this bun method, been trying buns, but never can get a fluffy rise with whole wheat, gonna try this.

  7. I don’t have a dough hook- can I use my food processor or anything else? Also, I have whole white wheat flour and bread flour, which is ok?Thank you!

    1. Yes you can use the dough part in your food processor if you want. Whole white wheat is fine as well that’s what I use mostly

  8. Do you think Ener-G egg replacer would work? My toddler is allergic and I’d love to have hamburger buns again. I have a few egg replacers but I’m never sure which one to use in recipes. Thanks!!!

      1. It’s me again (changed my blog name!) 😀 I saw in another comment this is not a bread machine recipe. My latest question is would it be okay to use the dough setting for just the dough and then follow your directions for the rest? Thanks so much! I truly love your website and it has helped me immensely on my journey to cooking dairy and egg free for my three year old.

        1. Yes – you should be fine to follow the dough setting for the dough. So glad you have been able to find OAMM helpful to both you and your daughter!

  9. Ok now I’m really confused about adding the egg to the mixture or not as the answer to Lynette (below) seems to say to add itLynnette says:
    September 1, 2011 at 1:02 pm
    Just a quick question about the eggs for the hamburger buns. Do I add any eggs to the dough or save both for brushing on top? Wasn’t clear to me and I am new to this whole thing!! Thanks, Lynnette
    reply
    Kelly says:
    September 1, 2011 at 1:08 pm
    Both eggs are for the dough you can use another for on top sorry wasn’t clear!

  10. I’m planning on making these next week but was wondering if I could substitute honey or coconut palm sugar for the white sugar? Also do you really have to use a 1/4 of a cup. It seems like they would be very sweet. Looking forward to your answer before I try them next week. Thanks and God bless.

  11. Mid-mixing, I realized I only had 1 cup of white flour in my pantry, so I added wheat for the rest … I don’t advise this! They tasted fine but were so dense it ruined the pulled pork sandwich feel! Good thing I made hubby go buy store bought buns and flour afterwards! Will definitely be trying these again, the right way!, they were SOOO easy to make!

  12. Is there a certain order the ingredients should be added to the bowl? It seems strange to add them in the order listed as I have been taught in the past…

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