Quick and Easy Hamburger and Hot Dog Buns
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Today's post will be quick, because if you're like me, you forgot to make the hamburger and hot dog buns for tonight's barbecue.
I've got a lovely sourdough hamburger buns recipe that I'll share soon, but sourdough just isn't going to cut it when I need to make buns fast.
And no, these don't follow the rules for healthy grains, but I'd rather have something good to share when guests arrive rather than I'm-sorry-but-I-have-nothing-to-offer-because-I'm-only-willing-to-serve-you-traditionally-and-properly-prepare-grains.
Good intentions? Sure. Showing warm hospitality? Not in the slightest.
These buns take about 3 hours from start to finish, more or less, and make 12 large buns.
Hint #1: If you weigh your ingredients the first time you make this recipe, you'll figure out much more precise measurements that work for you in your climate. Not that that makes the process go faster, but it will make you more likely to replicate your scrumptious results next time.
Hint #2: If you happen to be boiling potatoes to make a potato salad – maybe this über-simple one? – for your holiday gathering, use some of the potato water for these buns – you'll end up with a more tender crumb, slightly better elasticity in the dough, and a yummy yummy flavor.
Quick and Easy Hamburger and Hot Dog Buns
- ½ cup slightly warm water
- 2 tablespoons sugar or honey
- 2 tablespoons active dry yeast
- 5 ½ cups spelt and/or all-purpose flour
- 1 ½ teaspoons salt
- 2 teaspoons onion powder, optional
- 8 tablespoons softened butter
- 2 eggs
- ⅞ cup slightly warm water
- melted butter for brushing
- First, proof your yeast. Place the 1/2 cup of water and honey in the bowl of an electric mixer and stir to dissolve the honey. Sprinkle the yeast over and let sit until bubbly, about 5 minutes.
- Add 3 cups of flour, the salt, the onion powder, the butter, the eggs, and the remaining water. Combine using the paddle attachment. Once everything is well mixed, turn the mixer to high and beat the dough for about 2 minutes. Switch to the dough hook, add the remaining flour, and stir in the flour on low.
- Once all the flour is incorporated, turn the mixer to medium-high (or as high as your machine can withstand!) and knead for another 2-3 minutes. Add water or flour as needed, one tablespoon at a time. The final dough should be soft but not sticky.
- Place the dough in a lightly greased bowl, cover with a tea towel, and let it rise until it's puffy, about 1 – 1 1/2 hours.
- Scrape the dough onto your work counter, then divide it into 12 pieces.
- If you want to make these as dinner rolls, you can just roll them into balls, but for buns to accompany burgers and hot dogs, you'll want to shape them a bit.
- To make hamburger buns: Shape the dough into balls and place them on an unfloured surface. Cup your hand over each ball and twist gently counterclockwise, then place them on a parchment-lined baking sheet (according to King Arthur Flour, this tightens the dough to help them retain their burger-friendly shape during baking). Gently flatten each piece until it's about 4″ wide.
- To make hot dog buns: Shape the buns into oblong oval-shaped balls, then press down in the middle with the side of your hand to create an indentation. Pull the sides up and set aside on the baking sheet.
- Cover baking sheet with a tea towel and let rise for another 1 – 1 1/2 hours until puffed.
- Preheat the oven to 350° F. Brush each bun with melted butter.
- Bake until the buns are just beginning to brown, 20-22 minutes. The internal temperature should be at least 200°F.
- Remove the buns from the oven, transfer to a rack, and brush with the remaining melted butter. Allow the buns to cool completely, then store airtight at room temperature for up to 3 days.
Thanks for the recipe. I make yummy sourdough buns that my kids and I love but my husband does not feel the same way. So I will try this recipe for him. Much better than store bought buns. Thanks
I agree! Can you use whole grain spelt flour?
Absolutely. Just pay attention to your hydration rates, especially if you’re using freshly ground grain. You may need significantly more or less water. (My amounts have sometimes varied by up to 1/2 cup!)
Oh this recipe sounds so good! I am really excited to try it asap because we are having a cookout in just a few days.
don’t mixer can do this by hand?
Absolutely. Any bread recipes you see on this site can be mixed either by hand or by a mixer – I used to do bread exclusively by hand, but then switched to the mixer in recent years, so I typically type up my recipes using the mixer, since those directions are freshest in my mind as I type. 🙂
So, yes, absolutely you can make these by hand. Go for it! 🙂
Just wondering if you have tried to make them ahead and freezing them either before or after cooking?
I haven’t with these specifically, but I have done both of those options with lots of other homemade bread, so I would imagine either would work just fine!
I just wanted to tell you how much my family has enjoyed this recipe. I had tried other hamburger bun recipes and they never came out quite right. These turned out beautifully and we so tasty. I hope you don’t mind, but I liked the recipe so much I thought I’d share it in one of my blog posts. You can check it out here: https://gatherlovegrow.wordpress.com/2016/03/31/making-bread-for-beginners/
Have a great day and thanks again for this great addition to my recipe box!