Seeded Hamburger Buns

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dairy free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: Yield: 6 large buns

Recipe photo

Soft buns, topped with crunchy seeds, are a perfect complement to grilled burgers.

Seeded Hamburger Buns

star rating (52) rate this recipe »
dairy free
Hands-on time:
Baking time:
Total time:
Yield: Yield: 6 large buns
Published: 01/01/2010

Ingredients

Buns

Topping

  • 2 tablespoons Everything Bread and Bagel Topping or whole flax seeds
  • 1 large egg white, or Quick Shine spray

Directions

1) To make the dough: Combine all of the dough ingredients, and mix and knead them, by hand, mixer, or bread machine, to make a soft dough.

2) Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for an hour, until it's almost doubled in size.

3) Turn the dough out onto a lightly greased surface, flatten it slightly, and divide it into 6 pieces, each weighing about 3 1/2 to 4 ounces.

4) Roll each piece into a ball.

5) Place balls into the greased cups of a hamburger bun pan, flattening gently.

6) Cover and let rise until the buns have doubled in size. Towards the end of the rising time, preheat the oven to 375°F.

7) Bake the buns for 10 minutes. Remove them from the oven, brush with lightly beaten egg white (or spray with Quick Shine) and sprinkle with seed topping; do this quickly, or the seeds won't stick!

8) Return the buns to the oven and bake for 5 to 8 minutes, until they're golden brown. Remove from the oven, and cool on a rack.

Reviews

1 23456  All  
  • star rating 01/18/2015
  • alleygirl1 from KAF Community
  • This is the second hamburger bun recipe I have tried from KAF website. I almost followed the recipe to a tee but didn't. I omitted the seeds from the dough but did add sesame on top when baked. I too do not have a hamburger bun pan just shaped the balls and flattened to a 3 inch circle. They smelled wonderful cooking! Overall another excellent recipe to keep!
  • star rating 07/27/2014
  • Karen from New Jersey
  • I made these using my stand mixer. The directions do not tell you how long to knead the dough. As a result mine turned out like hockey pucks. I am disappointed in the directions. I guess I did not knead enough. I then made them in my bread machine on the dough setting and they turned out much better. How many minutes should they have been kneaded using a mixer? When using the bread machine, I could have had 8-10 rolls instead of the six as they turned out too big. I would recommend with better instructions. Thanks, I enjoy this website and your products.
    When using the stand mixer for yeast doughs, consider 4 - 7 minutes with the dough hook on a low speed. Mix until the dough gathers the flour from the sides of the bowl and there's still a bit of stickiness under the hook. Remove and knead a few turns by hand to be sure the dough is soft and supple. We're glad you made the recipe as written the first time to determine what size rolls will work best for your family. Some prefer 4 ounce rolls for those beefy (read big here) burgers while others find 3.5 or 3 or even 2.5 ounces is enough for burger buns. Thanks for your frank review and for taking part in the baking conversation - enjoy the journey! Irene@KAF
  • star rating 07/03/2014
  • The Chef's Much More Talented Sister from Atlanta, GA
  • Turned out completely gorgeous and tasted outstanding. My brother just graduated from culinary school and I used these to completely show him up at our last family gathering. Chew on THAT, Chef Boy!!
  • star rating 05/23/2014
  • Amy from Salt Lake City, Utah
  • star rating 04/17/2014
  • Ed from Montgomery, tx
  • First time I made these hamburger buns using the hamburger pan they came tasty but dense, (think hockey pucks). This time I used the dough cycle on my mini Z bread machine and weighted all in grams and followed recipe direction to the letter. This time they came out amazing! My wife stands in awe and wonder.
    Kudos for your hamburger bun success - this has delicious barbeque season written all over it! Happy Baking - Irene@KAF
  • star rating 07/03/2013
  • intelligenceisparamount from KAF Community
  • Just another baker in the long line of people who say OMG these are AMAZING!!! I made them sans seeds and onion powder, hoping for just a simple bun. They took about 5 minutes to throw together--no long knead required and rose beautifully. I mixed an egg yolk with about a tablespoon of water and brushed it on before baking for 18 minutes. They came out gorgeous, and were light and fluffy and full of flavor that was a great compliment to a burger. I will definitely be making these over and over again!!!
    You're so right - once you make your own burger buns - you'll be reluctant to buy them again. They freeze well for the rest of the summer BBQ's. Happy Baking! Irene@KAF
  • star rating 07/02/2013
  • Adrienne from Little Rock, AR
  • This is a great recipe!! Very easy and so tender. I did not have a hamburger pan so I used my KAF english muffin rings, lightly coated with crisco and the buns rose beautifully and popped right out of the rings. Will definitely make again!
  • star rating 06/29/2013
  • springerledame from KAF Community
  • I took the suggestion of a previous reviewer and used my sourdough starter, cutting down the water. My starter is like a thick batter, and I ended up using almost the full amount of flour given in the original recipe, in order to make a soft dough. I also used 1/4 cup of Baker's Special Dry Milk, as some recommended. I added a half tsp. of onion powder and half of garlic powder. I don't have a bun pan, so I let the dough rise inside my crumpet rings, then removed them before baking, to avoid muffin tops. Glad I did, because these buns seriously puffed up in the oven. They were beautiful, delicious, and had great texture. I baked these to serve with bleu cheese stuffed burgers. This is an easy recipe that I will definitely use again. Thanks!
  • star rating 06/24/2013
  • Bob from Timonium, MD
  • I do a sourdough version that is also great. Use 1 Cup fed starter. Reduce water to 1/2 cup, yeast to 1 tsp, flour to 2 1/4 Cups (9 oz) . I use it for hot dog rolls too.
  • star rating 05/28/2013
  • peatmosse from Nashville, TN
  • These were absolutely fantastic, right out of the gate. First, I missed the fact that the recipe for the dough included the addition of sesame seeds or flax or KAF proprietary blend. I thought it was for the topping so I accidently omitted it. Second, I used the technique for adding sesame seeds on top that I use on my rustic bread, which is to simply spray the dough with water and sprinkle on the seeds before the buns go in the oven. Otherwise I followed the recipe very closely and was rewarded with the most light, delicate burger buns I ever had. I commented to my wife that they were better than the burgers! The dough was quite sticky, but easy enough to handle with oiled hands. I don't have a burger bun pan (???) so I lined a sheet pan with parchment sprinkled with semolina. They took exactly 18 min. to cook in my oven and were golden brown. So good!
1 23456  All  
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