Recipes: Hamburger Buns

Homemade Hamburger Buns

Garrett’s Hamburger Buns
Gary is the baker in our house. One summer we had friends and family over for a cook-out and our homemade hamburgers were to large for store bought buns.

Right then and there, Gary decided he was going to make his own buns for the next cook-out. And they’re absolutely wonderful even by themselves!

We’ve become so enamored with his version that we have them anytime we’re having grilled sandwiches. They go great with grilled chicken, bbq, ham, and oh yes, hamburgers.

Preparation Time: 3 hours
Makes approx 32 buns
Use them for your next cook-out or once they’ve cooled from the oven, place them in a ziplock air-tight bag and freeze them until they’re needed.


  • 8 cups flour
  • 2 pkgs Yeast
  • 2½ cups milk
  • ¾ cups butter
  • ½ cup sugar
  • 1 tblspn salt
  • 3 eggs


  • In large mixing bowl combine 4 cups of flour and yeast. Mix thoroughly.
  • In a sauce pan, heat milk, butter, sugar and salt to 125° F
    This is an important step, use a candy thermometer to make sure you don’t kill the yeast.
  • Pour into a large mixing bowl, then add 3 eggs. Beat with a mixer on low for 3 minutes, scraping the edge of the bowl during mixing.
  • Increase speed to high and beat for another 3 minutes.
  • Reduce speed to low and stir in 4 cups of flour to make a soft dough.
  • Turn dough out onto a clean and lightly floured white cotton sheet.
  • Knead dough until smooth and elastic. Form the dough into a large ball.
  • Place the ball in a large greased bowl, rolling it to coat the entire ball. Then cover with a clean light weight towel and let the dough rise in a warm place for about 1 to 3 hours. The longer you let the ball rise, the fluffier the buns will be.

Papaw’s Juicy Hamburgers

Shaping Rolls:
  • Pre-heat oven to 375° F
  • Punch the dough down and turn out onto a cotton sheet.
  • Divide the dough ball into 4 equal portions.
  • Place each ball onto a large cookie sheet, cover again and let rest for 5 minutes.
  • Divide each portion into 8 smaller balls to make the buns.
  • Turn the smaller balls in your hands, to make an even circle.
  • Place the buns on a greased baking sheets, pressing them down to 3½ inch diameter.
  • Once you have filled the baking sheet, cover the buns and set aside in a warm place.
  • Let the buns rise until they have doubled in size, about 30 minutes to an hour. Again, the longer they are left to rise, the fluffier they’ll be.
  • Remove the cover and Bake at 400° for 10 minutes.


  • Slice and Serve Hot with your favorite meat.
  • To add a buttery flavor, lightly butter the inside of the buns while they’re hot.


  • Using a basting brush, coat the tops of the buns before baking, to provide a buttery taste and to assist with browning.
  • Instead of butter, you can use an egg wash to bast the tops of the buns, to create a harder crust.

© 1997-2018 Springwolf, D.D., Ph.D., Springwolf's Kosmos. All Rights Reserved.
© 1997-2018 Springwolf, D.D., Ph.D., Springwolf’s Creations. All Rights Reserved.

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