Have you ever bought a bag of hamburg buns from the store and thought they were amazing? We really haven’t!
We will sometimes buy Kings Hawaiian rolls when we are in a pinch, but homemade hamburger buns really are the only way. They have so much flavor, and add the perfect texture to any hamburger!
You can make these any size you want! If you are doing mini sliders, bake at 4 minutes on the middle shelf and 4 minutes on the bottom shelf. Make them about 1 1/2 inches round.
For sliders, you want them to be 2 1/2 inches round. You will want to bake them for 5 minutes on the middle rack and 2 to 3 minutes on the bottom shelf.
You can use all white flour, all wheat flour, or a mix of both on these! We love using Kamut obviously, but still like mixing the white and wheat.
These truly are wonderful hamburger buns. There is nothing like a great hamburger made with homemade buns. And for the best news: these freeze amazingly well! You can make them days ahead, thaw, and warm in the oven or on the grill. So easy and delicious.
So get grilled! Something about grilling burgers on homemade buns just screams summer to us. And there is really nothing better than a delicious meal eaten outside with the ones we love! Enjoy!
- 3 1/2 cups warm (105-115 degrees) water
- 1 cup canola oil
- 3/4 cup sugar
- 6 tbsp active dry yeast
- 3 large eggs beaten
- 1 tbsp french salt
- 10 1/4 cups Kamut
In a large bowl, mix the water, oil, sugar, and yeast. Let sit until it blooms, about 10-15 minutes. Add the beaten eggs, salt, and flour. Stir together.
If doing by hand, turn the dough out onto lightly floured surface and knead until smooth- about 5 minutes. Adding more flour if needed until the dough does not stick to the surface. May use a heavy duty mixer if desired. When the dough comes away from the sides of the bowl you have enough flour. Knead for 5 minutes.
Preheat the oven to 425. Roll the dough out 1/2 inch thick on a lightly floured surface. Shape the dought into different size buns as desired.
Spray baking sheets with cooking spray and place the buns about 2 inches apart. Cover with a dishtowl and let dough rise for 15 minutes. Bake 5 minutes on the bottom rack, then 5 minutes on the middle rack. Let cool on a wire rack. Store in plastic bags until ready to use or freeze for up to 3 months.