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Sunday, May 26, 2019

Homemade Burger Bun Recipe

We love living in Slovenia! However, one of the things that we haven't been able to find are good store-bought burger buns.  Dan really enjoys grilling, and of course burgers are a classic - so he asked me if I thought I'd be able to come up with a bun recipe. I basically used my Texas Roadhouse Copycat Rolls recipe, and they were perfect. 

So, here you have it! Just in time for your Memorial Day cookout!

Here's what you'll need:
- standing mixer with a dough hook attachment
- whisk
- rolling pin
- large biscuit cutter or circle cookie cutter
- plastic wrap, or bees wrap


  • 1 packet (2 1/4 teaspoons) instant yeast (FYI, the ones in Slovenia have the same amount)
  • 1/4 cup warm water
  • 1 cup whole milk, scalded and cooled to lukewarm (Do this first.)
  • 1/4 cup granulated sugar
  • 5 tablespoons unsalted butter, melted and divided into 2 and 3 tbs
  • 1 large egg (beaten)
  • 1 teaspoon salt
  • 3 1/2 cups (437.5 grams) all-purpose flour


1. In the bowl of a standing mixer, whisk together (by hand) yeast, water, milk, sugar, 2 tbs of the melted butter, egg, and salt until well combined. Attach bowl and dough hook to mixer.

2. Gradually add the flour and knead on medium-low speed until the dough pulls away from the sides of the bowl.  You may need to stop the mixer and help the flour off the sides and bottom a couple times.  

3. Turn off the mixer, and let the dough rise for 3-5 minutes.

4. Knead on medium-low speed for another 5 minutes, until dough is shiny and soft. 

5. Transfer dough to a large greased bowl, then flip it upside down, so butter/oil gets on both sides. (I used butter.)  

6. Cover bowl with plastic wrap or bees wrap (making sure it is sealed), and allow to sit and rise for about 45 minutes to an hour, until dough has doubled in size.

7. Punch down dough (I always wanted to do that!), and roll out onto a lightly floured work space or silicone mat.

8. Using a floured rolling pin, roll out, until you have about an inch thick rectangle(ish).

9. Using the biscuit cutter, cut out your buns. Depending on the shape you rolled it out to, you should be able to get 6-8 buns. You might be able to re-knead any leftover pieces of dough, but they won't turn out as nice and smooth on top. I used the leftover to make ugly-cute dinner rolls.

10. Line baking sheets with baking paper.  Place buns on sheets, about 3-4 inches apart, and cover with plastic wrap.  Allow to rise again for 45 minutes to an hour.

11. Preheat oven to 350F or 180C (325F or 170C for convection oven).

12. Take plastic wrap off buns, and place in oven.  Bake for 18 minutes (or 13 in convection oven).

13.  Take them out of the oven, and brush them with leftover melted butter.

Makes about 6-8 rolls.

Ta-da!! These rolls were soft, but didn't fall apart while being eaten. I would make them right before serving the burgers, or make them that day and keep them in an airtight container so they don't dry out. Wrap them in tin foil and heat them up in the oven slightly just before using.

Serve with your favorite sides (we opted for bacon mac and cheese and watermelon) and prepare to wow your family and friends. My boys new BIG fans!!

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