Have you ever considered making your own Hamburger and Hotdog Buns? With this recipe it’s inexpensive and easy! The bread machine does all the hard work-all you have to do is shape, rise & cook.
Photo by LDHNY
I hope you enjoy this ABM (automatic bread machine) recipe!
Homemade Hamburger/Hotdog Rolls
1 1/4 C Milk
1/3 C Vegetable Oil
1/4 C Sugar
1 tsp salt
3 3/4 C Flour
2 1/4 tsp yeast
- Place all ingredients into the bread machine in the order recommended by your machine and run on the dough cycle.
- Remove completed dough from machine and cut into equal pieces-8 for hamburger buns, 12 for hotdog buns
- Turn oven on to “warm”
- Shape your buns and place on baking sheet. If you like the sides “soft” then have them almost touching.
- Turn the oven off & place buns inside to rise for 45 minutes.
- Bake at 375 for 15-20 minutes, till tops are golden brown.
http://www.flickr.com/photos/loridstone/ / CC BY-ND 2.0
Thank You!!! I was just looking for one of these a couple of days ago. You must have read my mind!
I love homemade rolls. So much better than store bought. Your recipe sounds great.
I’ve saving this recipe! Why not using it now after looking for such a use for my bread machine? My oven went out last night and the repair person won’t be here ’til Monday. 🙁
I have made hamburger and hotdog buns, but I have problems achieving uniformity. I bought hot dog and hamburger buns at the Wonderbread Thrift store on Thursday, but I paid $1.29 each for the least expensive, the hotdog buns. I think Aldi’s is comparable in my neck of the woods, but I was hoping for 99cents or lower. I just realized there is not a cents sign on my keyboard,typewriters you to have them, technology just surprised me! Anyways, does any one have a tip for uniformity? I like making different bread products!
Heather
When you are ready to shape your buns, weight the dough for each bun on a small scale. I use mine for weight watchers and also for other baking recipes.
Margie-That is such a great tip!
these sound so easy and the picture looks scrumptious! have you tried a whole wheat version and if so, what’s that recipe or how much whole wheat flour would i use (would any additional liquid be necessary?) thanks for this budget-friendly healthy recipe without all the chemicals and processing in store bought bread!
Can someone turn this into a real recipe? I still make my bread the old fashion way 🙂
I have been using a cookbook recipe for buns. The buns look great and taste great BUT…….
after a couple of hours out of the oven they are dry and crumbly. On the last batch I only used 4 cups of flour, 1 cup of milk, 5 tbsp of butter and 2 eggs along with yeast and salt. I cut down on the flour because I thought it might be because I was using too much flour. I use a Kitchenaid mixer with dough hook and knead for 6-8 minutes. The dough was really wet. Maybe not wet enough? Oh, an I did 2 rises – one in a bowl and one after I formed up the buns. I use instant yeast and not active dry yeast too.
Any suggestions. Buns are not hard to make. I just want moist ones that hold together when we go for that satisfying big burger and sliced onion bite.
I am going to try this recipe except that I will use the Kitchenaid mixer instead of a breadmaker. I will heat the liquids to 115 and then add to the dry stuff.
I hope this one works out better for you-please come back and let us know what you think!
Hi Jayhawk,
I’ve been baking for about 30 years. It seems that your ratio of Flour to Water ingredients is way off. This is the reason your bread is not soft–too much flour.
Also, do not use egg in your dough–you don’t need it. Nor use instant yeast.
Use a packet of Fleischmann’s Active Dry yeast to 1/4 cup of warm water–I mean WARM–not hot. It should be about 105 degrees or warm to the touch like a baby’s bottle. Before that, stir in a 1/2 tsp of sugar. When it is at the right temperature, stir in your yeast. Remember: use your hands for a good ‘FEEL’ of the consistency of your work. You can use your index finger to make sure the yeast is TOTALLY disolved. When it forms a good head, or it reaching the top of my measuring cup, it is ready to go!
Use a Cup of Scalded Milk OR Warm water to 2-1/2 cups of Flour ratio (Scalded Milk will yield a softer bread).
Additional 1-1/2 TBSP Sugar
1 tsp-2 tsp Salt
1 Tbsp Canola Oil
Watch the salt. It will kill your yeast mixture if you add it directly to the yeast or vice-versa. Salt and Yeast don’t like each other–too acidic.
Blend your salt and sugar with your flour VERY WELL with a fork before adding your yeast mixture. Make a ‘WELL’ in your bowl of flour mixture, add your butter or oil, add your scalded milk or water, THEN add your Yeast Mixture. Stir gradually in the center a little at a time, all the while incorporating a little more flour all the time until you have a “sticky dough.” REMEMBER: The more flour you mix in, the more DENSE the bread; the more WET in the dough, the LIGHTER the bread outcome.
Any questions, please let me know. I hope this helps!
For the LOVE OF THE ARTISAN WAYS!!! 😉
write on. i found the wetter my dough the better it came out.
DEAR JAYHAWK
i have the best hamburger roll. i kept working wth it till i got it write.
for moister i use one half cup plain instant mashes potatoes in my mix. i use 3 cups bread flour an the rest a.p. flour if you want the recipe email me an i will send it to you. it hold very well.
yours truly The Stickey Stop Lady
This recipe basically just uses the bread machine to mix and knead the dough. You can easily do that by hand, the recipe should not need to be altered at all.
When you get to the baking part, do you preheat the oven to 375 or do you just turn it up from warm while the buns were rising in there?
Jenni-Personally I just turn it up. . . I’m to lazy to take them out and let the oven heat up. Of course in the summer when I have them rising on the counter (because it isn’t 42 in my kitchen during the summer) I do preheat.
So by “Turn oven on to “warm””, what temperature do you mean?
Luke-warm on mist ovens is an actual setting-on mine it’s about 170 degrees Farenheit.
Luke-warm on most ovens is an actual setting-on mine it’s about 170 degrees Farenheit.
one hundred or less.heat it up then turn it off.
lit it cool a little befor you put the buns in or they will rise too fast an crash.
always remove the bunns from the oven when you are ready to heat it to baking temp.
do not over rise or again the bunns will crash at the end an come out flat.it just takes alot of crashes till you get the feel of things.lolololooolll
the land fill is full of my mistakes.
My grandkids love to help in the kitchen! We use the buzzer for cooking and they jump up and down when it goes off. Bread items are not their favorite to eat but I’m thinking they’ll get a kick out of making these, especially if we try for mini-burgers with mini-buns!
Once again we thank you!
Have fun! Making bread together is just a fun thing. Sometimes I’ll let the kids make “bread dough sculptures”. . . they love eating their own creations.
Thank you so much for the recipe. I used whole wheat & sugar substitute and it turned out perfect.
Alexis-Glad you enjoyed the recipe. It’s good feedback that the recipe turned out with sugar substitute-The reason most yeast recipes have sugar or honey in them is so that the yeast will have something to “eat” and then form gas bubbles which cause the bread to rise.
You know I bet they would rise better with sugar then I’ll have to not switch it out next time. Thanks! I’m posting a link to you today 🙂