Hamburger Bun Dough


(i own the rights to this photo. beverly armstrong)


this is totally worth the effort. the buns are soft and full of flavour!  we had grass fed hamburgers with gouda cheese. it was rich, filling and satisfying.  we will eat our sandwiches on this bread all week.  yummy!!

Hamburger Bun Dough

December 22, 2013 at 7:58pm

1 egg plus enough warm water to equal 1 1/3 cups

1/4 cup melted butter

1/4 cup sugar (Could use honey instead, but the dough will be more sticky)

1 1/2 teaspoon salt

4 cups bread flour (I used half organic white bread flour and half fresh ground hard white winter wheat.  You could use 100% whole wheat, but the dough will be heavier.)

1 1/2 teaspoon instant yeast/bread machine yeast or 2 teaspoons active dry yeast


Place all ingredients in mixer or bread machine and mix for 6-8 minutes, until ingredients are well mixed and gluten has had a chance to develop.  If mixing by hand, blend all ingredients except flour.  Add flour one cup at a time, mixing well after each addition.  (You may need to adjust the amount of flour based on humidity conditions.)  When dough is stiff enough to mix by hand, dump onto a well-floured counter and knead for 5-10 minutes.


Note:  If using active dry yeast, add the yeast to the warm water and allow it to warm and dissolve following directions on yeast package before adding the rest of the ingredients.


Cover and let rise for 20 minutes.  Punch down dough, let rise until double in size.  This batch got a little past double, but that’s okay.

Divide dough into desired number of buns and loaves and shape accordingly.  Remember, the bread will rise again and double in size.  Cover with a clean dish cloth and place in a warm location until it doubles in size.

Bake at 350 degrees for 15 to 18 minutes or until buns are golden brown.