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Hamburger Buns in the Bread Machine

Check out the updated version of making hamburger buns in the bread machine.

On Labor Day the Man of the House is going to fire up the grill and we’re going to have some lovely hamburgers. My part of the proceedings will be to make the hamburger buns.

It’s really pretty easy.  For me the most difficult part is making the buns the right size.  Mine tend to be a bit large, but over time I’m getting the hang of it.

Hamburger Buns

1 – 1/2 Cups water
1 – 1/2 Tablespoons olive oil
3 – 3/4 Cups bread flour
1 – 1/2 Tablespoons sugar
1 – 1/2 teaspoons salt
1 – 1/2 teaspoons active bread yeast

Use the dough setting of your Zojirushi Bread Machine. When the dough is done put it on a lightly floured board and divide in half. The goal is to get 7 to 8 hamburger buns of appropriate size and shape. When you’ve got the buns the right size and shape put them on a greased cookie sheet. Remember not to put them too close together as they’ll get larger as they cook.

Hamburger Buns

Cover the buns with a clean, light-weight kitchen towel and let the buns rise for half an hour. Then remove the towel and put the buns in a 400 degree oven for 15 to 20 minutes.

Move the cooked buns to a rack to cool.

finished hamburger buns

Some store-bought buns get mushy and fall apart when you’ve added the burger and the condiments. These buns will hold everything in place and are still nice and soft.

I hope everyone has a great Labor Day!

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9 comments

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  1. Robin

    So, talk to me about covering the dough, please. I use those cotton “flour sack” kitchen towels, lightly damp, and they stick to my rolls and pull them apart. What am I doing wrong?

    1. Marsha Perry

      Robin – I use the flour-sack towels too, but I use dry ones. I’ve read that some people use damp towels, but I never have.

      1. Sharonmarie

        Dont wet the towel.
        They dont stick

  2. andrea

    how bout weighing the dough ball & dividing by 8?

    1. Marsha Perry

      Andrea, I think the weighing method would work. I don’t think I have the patience to do that though. :-)

  3. Sharonmarie

    I love this recipie.
    My family raved over it

    1. Marsha Perry

      I’m glad you like them. I like them too.

  4. Viggus

    I used half white flour and half rye flour. Added a little more yeast and it tasted great! A lot of more fiber and still really tasty:O)

    1. Marsha Perry

      Thanks so much for sharing this variation. It sounds good!

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