This post contains affiliate links, if you have any questions please visit my full Disclosure Page.
So, in the beginning when we first started really eating organically, one of things that was hard for me to find was organic hot dog and hamburger buns. Thank GOODNESS my wonderful husband bought me a bread machine, because that thing can make almost anything! I sought out to find the most delicious hot dog/hamburger bun recipe and opened my bread machine recipe book to find just that (pg. 92). The first and last recipe I’ll ever use to make hot dog and hamburger buns, I nailed them on the first try. I will also never buy them from the store again.
As with a lot of organic eating habits, you have to just plan ahead to make these. You’ll need about 2 1/2 hours total from start to warm and smelling oh so good out of the oven. There just needs to be a plan, and I am a good planner. So along with my meal “planning” at the beginning of the week (Let me use that term loosely, because as a mom and housewife I have come to learn that sometimes plans get slightly derailed- these derailments might include a toddler who doesn’t want to do thing A, B, or C).
I begin by gathering all of my ingredients and moving them close to my bread machine on the counter. I look around to see if my little shadow has spotted what I am preparing to do yet, he hasn’t. I continue gathering until I have everything in an arms reach that we need to make the buns and everything OUT of reach that we do not need to make the buns (believe you me it would end up in the machine if this step was not carefully followed-dump trucks, race cares and all).
Then I pull over our kitchen helper, you know my sons favorite thing, and all he needs to hear is the sound of it moving on the floor. “Help me, help me” squeals begin running in from the living room where he is playing. “Mommy up, can I help make the bread?” Our adventure begins for the afternoon.
Hamburger Buns and Hot Dog Rolls
- 1 1/4 C. water
- 1 large organic egg
- 6 Tbsp. organic unsalted butter, cut into pieces
- 3 Tbsp. organic sugar
- 4 C. King Arthur organic bread flour
- 1/3 C non-fat dry milk
- 3 Tbsp. instant potato flakes
- 1 Tbsp. plus 1 tsp. Hodgson Mill Vital Wheat Gluten
- 2 tsp. salt (if I use salted butter, I only use 1 tsp.)
- 2 1/2 tsp. bread machine yeast
- 1 egg yolk beaten with 1 Tbsp. of water, for glaze
- Place all the ingredients into the pan of your bread machine according to the order in the manufacturer’s instructions. Program for the Dough Cycle; press Start.
- Line a large baking sheet with parchment paper. When the machine beeps at the end of the cycle press Stop and unplug the machine. Immediately turn the dough onto a lightly floured work surface. With a dough knife, divide the 2 lb. loaf into 12 equal portions. For each hamburger bun form into tight rounds. For long rolls, flatten each portion into an oval about 6 inches long and rolling up tightly from the long end to form a cylinder. Place the rolls on the lined baking sheet about 1 inch apart. Press with your palm to flatten each roll. Cover loosely with plastic wrap and let rest for 30 minutes.
- Preheat oven to 375°F.
- Brush the rolls with the egg glaze. Bake for 15-22 minutes, depending on the size of the roll, until lightly browned. Remove the rolls from the sheet with a spatula and let cool completely on a rack. Slice in half horizontally to serve.
A few notes about what works best for us. As far as the butter goes, I usually have unsalted butter, but if I do not and I have to use salted, I cut the amount of salt I add in by half, only using 1 tsp. I have yet to find a non fat dry milk or instant potato flake in an “organic” form. If you have, please comment below as to where I can find it. This is where my 80/20 rule comes in with eating organic. We eat 80% organic most of the time, if I can’t find an ingredient I need to make something, I just make sure I read the label and am comfortable with the ingredients listed.
The recipe I listed above is to make a 2 lb. dough in the bread machine. Dividing this dough into 12 portions makes some pretty decently large rolls. If you want sliders, I would say divide into 18 portions, and if you want buns that are just a little bit smaller divide into 15 portions. I like to weigh mine out on our food scale. For the 12 portions above each dough was approximately 85 grams, for sliders I do about 60 grams.
After measuring them out I place them on the parchment lined baking sheet and cover with plastic wrap to rest (Side note: this measuring and shaping step is usually done while the little one is snoozing or playing).
After resting time is over and I have eaten maybe half of a candy bar with milk on the couch as an afternoon pick me up, I check on the rolls who have also been resting. They are done, and ready for their egg glaze and to be put into the oven. The recipe states to bake at 375°, but I swear by 365° because I don’t like the bottom of my buns to get too brown. This allows them to brown on top nicely, and the bottoms just slightly.
15 minutes later and BOOM, they are smelling oh so good and ready to come out of the oven.
This week we served Sloppy Joes (recipe COMING SOON) on the hamburger buns with corn on the cob on the side. I froze the left-over buns for another time so I don’t have to plan ahead to make them. That is also another reason I make the 2 lb. dough instead of the 1 1/2 lb. dough. Freezer buns for another night!!
I do hope you will try this recipe for homemade hamburger and hot dog buns, it is just too delicious to pass up. ENJOY!