Recipe Scene: Hamburger Buns

If I’m pressed for time I buy hamburger buns, but I usually make my own for all the usual reasons – I know exactly what’s in them, they are healthier, cheaper, smaller green footprint and air miles etc. You just need ot make sure you have about 2 hours earlier in the day for prep and cooking, though the actual work time is about 10 minutes – quicker than it takes to go to the shops and buy some! You can brush the tops with milk before cooking for a soft bun, or brush with water and top with sesame seeds if you prefer that. Brushing just plain water on the top will give you a crustier top. Alternatively you can dust with flour or just leave plain.



280 mls warm water (approx.)

2 teaspoons yeast

600 grams white bread flour mix

Milk, seeds, flour etc for top if desired



  1. Place the warm water and yeast in a bowl. Stir well and leave for a minute or two of the yeas to start activating. Add the flour.
  2. If using a kitchen appliance use the dough hook to knead for 6-7 minutes, adding the drained corn for the last minute. If making by hand knead well until the dough is smooth and elastic.
  3. Place in a large bowl covered with greased cling film and leave for an hour or so. Knead lightly, divide onto 8 equal pieces and form into rolls. Flatten with your hand so they don’t rise too high. Brush with milk or water if you like. Cover with a cloth and leave for a second proving.
  4. Heat the oven to 200 degrees C. If you like place a cooling rack on top of the buns – this will ensure that hey don’t rise too much and will keep a flattened hamburger bun appearance. Bake for about 20 minutes. Remove from oven and cool until ready to use.


About Kate Delbridge 163 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.

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