It’s not easy finding a decent hamburger bun at the supermarket. If you look at the ingredients, some of them don’t even make sense -like whole grains, and finding that particular ingredient is a pain in the A*. My preference is best when you prep them at your own back yard and you get to know exactly what goes into the mix to bring out that golden brown dome of a bun garnished with toasted sesame seeds. I am always more than willing to teach you, hoping y’all are willing to make time and learn that and these buns will taste way better than those that come out of a plastic bag with a price tag.

How to make “Hamburger buns

Prep time: 3 hours -15 mins  Bake time: 20 min  Total time: 3 hours 35 min

Yields: 8 buns


  • 2- 1/2 tea spoons of active dry yeast
  • 1 cup of warm water
  • 1 large egg
  • 3 Tablespoons of vegetable cooking oil
  • Extra – 1 Tablespoon of vegetable cooking oil
  • Extra – 2 Tablespoons of all purpose flour
  • 3 Tablespoons of sugar
  • 1 – 1/4 tea spoons of salt
  • 3 – 1/2 cups of all purpose flour


  • 1 Egg + 2 tea spoon of milk = Egg wash
  • Sesame seeds


  • An oven
  • A knife
  • Whisk
  • A pastry brush
  • A baking tray
  • Big mixing bowls
  • Spatula
  • Parchment paper
  • Clear fling foil
  • Stand Mixer – Optional


NB: If you have a stand mixer – this should work perfectly, but also the use of hand -works well too, since that’s what I always use.

a} Activating the yeast mix:

  1. In a large bowl, place the yeast + warm water + 1/2 cup of all purpose flour. Whisk everything together until no lumps from the flour.  Set it aside in a warm area for about 10 min -15 mins – or until formy and smells boozy.

b} Making the dough:

2. Once the yeast has activated, add in the egg + vegetable oil + salt + sugar = Mix that together for 30 secs. Add in the 3 cups of flour  {you can use a dough hook, or just mix/knead it by hand and with a spatula until you form a soft, elastic, tacky dough but not sticky for 5 to 6 mins.

c} Part 1 of the dough rising:

3. Lightly flour your surface, then take your dough and form it to a ball shape. Take another big mixing bowl, apply vegetable oil on it and its sides too. Place the dough into the bowl, and coat it with the oil. Take a cling foil and cover the bowl – set it on a warm area to double in size for 2 hours.

d} Portioning the dough & Part 2 -dough rising:

4. Once the dough has doubled in size, punch out the air from the dough. Lightly flour the counter top surface, place the dough -using your palms and help of your fingers, spread the soft dough to a rectangular shape -2 inches thick. Using a knife, cut out 8 pieces -equally. Take each piece and shape it into a ball, while slightly stretching it out -using your fingers. Place them on a baking tray -covered with parchment paper. Drape cling foil on to that baking tray. – Leave the dough to double again in size for 1 hour.

e} Coating the buns: -Pre heat oven to – 190° Celsius

5. Using the egg wash and a pastry brush, LIGHTLY brush the wash on the top part of the dome and immediately sprinkle some sesame seeds. Bake them in the oven for 15 to 20 mins or until golden brown at the dome. Let them to cool completely before cutting them open and serving with your preference stuffing.

Final outcome – once baked.

My burgers don’t want none, unless you got buns -Hun”.

Acres & Acres of love,

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Tastie Dine - Author

Thanks for stopping by Tastie Dine's Food bubble and I am stoked to have you here. I am Ms. Biwott and here you'll find a variety of meal preps to tickle your cravings, moods and probably a healthy side too. So, what you waiting for, get subscribed here and on my Youtube channel if my content rocks your boat.

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