Bread baker and all around great guy, Joe Valencic, emailed me some photos of his no knead baking successes. In the loaves pictured, he mixed in a couple tablespoons of an Italian seasoning mix his cousin in Florida makes up. Upon inquiring further about this mix, Joe kindly sent some of the seasoning along for me to try. Wow, what a simple and easy way to add a wonderful flavor to the basic no knead recipe. And the aroma in the house? Well, forget about the bread being around for long.

I also asked about the fantastic looking hamburger buns in the photo. When it comes to hamburger buns, there’s nothing like a fresh, soft, white bun for holding it all together. That’s exactly what these are. I’ve copied the recipe below. At the bottom, you’ll notice the specifics on shaping and preparing the burger and hot dog buns. You can also right click this link to download the PDF doc: Hambuger Bun Recipe.

Joe's Hamburger Buns

Joe’s Hamburger Buns

Basic White Bread Recipe
For KitchenAid Stand Mixer

Ingredients:

1/2C (4 oz.)  milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter or margarine
2   (1/4 ounce) packages active dry yeast or 2 teaspoons Instant Yeast (.34 oz.)
1 1/2C (12 oz.) warm water (105F to 110F)
5-6C (1# 13 oz.) unbleached bread flour

Directions:

1. Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat and stir until butter melts and sugar dissolves. Cool to lukewarm (less than 110 F).
2. If using active dry yeast, dissolve yeast in warm water in warmed bowl and let stand for 10 minutes.  If using Instant Yeast, just add it to the flour and mix it in before adding liquids.
3. Add lukewarm milk mixture and water to 4 1/2 C (1# 6 oz.) flour. Attach bowl and dough hook. Turn to speed 2 and mix 1 minute. Continuing on speed 2, add remaining flour, 1/2 C (2.5 oz.) at a time (slowly so it doesn’t fly out of bowl), until dough clings to hook and cleans side of bowl. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
4. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about an hour.
5. Punch dough down and divide in half. Shape each half into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
6. Bake at 400 degrees F for 30 minutes. Remove from pans immediately and cool on wire racks.

For Hamburger and hot dog buns, divide the dough into 2-1/2 oz portions and shape into a ball. Allow to rest for 5 minutes and then flatten with the heel of your hand and place on cookie sheet dusted with cornmeal. Allow about 1” between rolls for expansion/proofing. For hot dog buns, shape into about 5-6” long tubes with seam down. Brush with whipped egg white/water mix and sprinkle with sesame or poppy seeds. Bake at 400° F for 12-14 minutes or until 200°F.

26 thoughts on “Make Your Own Hamburger Buns

  1. Avie

    I baked several burger buns recipe and this is THE BEST!!!! super easy to make, simple ingredients… LOVE IT!!! will be sticking with this recipe…

    • I’m glad you discovered this recipe. I agree it’s the best.

  2. Alicia

    For lighter, less dense hot dog buns, just increase the milk to about 2 cups and decrease the water to about 1/4 cup

  3. How many buns does this make? Can’t find it in recipe.

  4. Jim

    I’m having a real problem with the second rise. My hamburger buns turn out very dense and pretty flat. I noticed that the bread flour I was using is old, but everything else, including the SAF instant yeast is fresh. any thoughts?

    • dave

      Your liquids are most likely too hot. You wont get a second rise if your liquids are too hot.

  5. beardancing

    Thank You!
    This is by far the best easy bread/bun recipe I have ever used. In fact, it’s one of the best good ol’ white bread recipes I’ve run across, period. Fast, easy and consistent results. We now eat homemade bread everyday instead of store bought.

  6. Patti

    Excellent hamburger buns, easy for a novice baker to make! Thanks so much!

  7. Hi Cindi,

    Could I be more late in replying? Catching up from the holidays.

    There’s no great way of accessing things like this that might be hiding somewhere. I’m always trying to figure out better ways of organizing info on this site.

  8. Cindi

    Help! I saw this bc I was looking at the recent comments on the right side of the main page. This is a great page, BUT I don’t see any way on the LEFT side that I could have linked to it….. Am I missing something in navigation? I guess I’m asking = are there OTHER pages like this that are there? For example I’ve been wanting to do a “Subway” type of sandwich – is there a page for that & I just don’t know to access it?
    Or should a “newbie” take the time to just go through the archives & that’s how I would have found this? Obviously it’s been chatted up since August.
    I only found this site this month!
    Love the site – keep the recipes coming.

  9. Hi Aaron,

    That just means until the internal temperature of the bread, as measured by an instant read thermometer, reaches 200°F. That’s the temp where most bread is done baking.

  10. Aaron

    Why does it say “Bake at 400° F for 12-14 minutes or until 200°F.” What does “or until 200°F” mean?

  11. Joe,
    Thanks for this recipe. I had been looking for a recipe to make kaiser rolls for hamburgers and submarine rolls that would hold together but were not so dense as sour dough bread can be. This recipe is wonderful and I will use it often. I doubled it to make 12 kaiser rolls and 8 submarine rolls, and they are wonderful. They are light enough to be used for great hot sandwiches, but don’t fall apart. This recipe is definitely a keeper.

  12. jose

    Hi Ed / Bob,
    Thanks a lot!
    jose

  13. Jose/Ed,

    I agree with Ed, except that I use 135 grams per cup to err on the side of less flour.
    My basic recipe calls for 6 cups of flour and I have 810 grams ingrained in my mind from making it so many times.

    For those who have scales, try a little experiment. Scoop and level one cup of flour and weigh it. Now, stir the flour in the container, sprinkle it into you measuring cup and level. Weigh it. Surprised at the difference?

    I believe that one of the main reason why people have trouble duplicating other peoples’ recipes is that they do not know how the originator of the recipe portioned out the flour.

    Weighing out the ingredients, like Ed does, will give you consistency in your baking.

    Bob

  14. Ed P - Bellevue, WA

    Hello Jose,
    I have seen several different volume / weight equivalents used in various recipes with as little as 118 gr. per cup. However, I find that 135 to 140 grams of all purpose white or whole wheat flour = 1 cup . I’ve made dozens of no knead loaves using this ratio.
    Here are the basic white bread measurements by weight.
    420gr. (3 cups) bread or all purpose white flour.
    10gr. (1.5 tsp) salt
    1/4 tsp. instant yeast or 3/4 tsp. regular yeast dissolved in the water first
    340gr. (1.5 cups) water
    Hope this helps.
    Ed

  15. jose

    hi,
    i am used to having things by weight measurement.
    In your Basic White Bread Recipe, there is ‘5-6C (1# 13 oz.) unbleached bread flour’. 5 cups of flour is in my scale 600 gram (1 ounce = 28.3495231 grams), which does not seem to be quite right?
    could you let me know by weight how much flour is needed in this recipe? I really want to try this basic white bread out!
    Thanks very much!
    jose

  16. Dee

    Re: Italian spices

    Check out Papa Geno’s herb blends for this application (and others.) The spicy Italian is great as is the herbs de provence. For a south of the border kick try the Mexican Madness – which is also a superlative chili spice blend.

    http://www.papagenos.com/

    Herb blends are under kitchen gifts.

  17. Gia

    Leave it to me to be behind. If I use starter do you do everything the same? Prob. extend rising time maybe but still warm everything up etc..

  18. Sharon

    I have found a wonderful seasoning by SPICE ISLANDS (adjustable grinder)
    Its a garlic & herb BREAD DIPPING SPICE. Absouletely delicious! To order call: 1-800-247-5251 its thru a division called ACH Food Companies, INC. San Francisco, CA 94111 USA Go online to: http://www.spiceislands.com and view ALL of their line. They are so reasonable and the bottle is 7.3 oz I love this spice and use it all the time baking any breads, rolls, etc. (I can remove the grinder top and pour as well as grind) Enjoy :)

  19. Mary

    Hey Joe! Thanks for the reply. I knew you meant the No-Knead Bread. But, I had already decided I was going to like it and dubbed it “Italian Bread.” I’ve got so many variations on this No-Knead thing going that I decided to name them all to keep them straight.

    Anyway, thanks for the reply. I’m heading to the pantry right now to whip up a batch of No-Knead with the Italian Spices added. Thanks for the great tip! Mary

  20. Joe Valencic

    Mary,

    I think you have the NO-KNEAD bread confused with Italian bread. I use 2 TABLESPOONS of Italian Herbs per loaf of No-Knead bread. It really comes out wonderfully delicious and aromatic.

    Since you brought it up, I will try the herbs in the next batch of regular Italian bread. I think I’ll shape and bake the loaves to be small so I can freeze them and bring out a small loaf that just needs some butter and a little time under the broiler, and I’ll have garlic herb bread suitable for spaghetti or other Italian dishes with sauce. Thanks for the idea!

    Joe

  21. Mary

    Joe or Eric,

    So, really – for the Italian Bread you use TABLESPOONS in the dough? Like two TABLESPOONS? I seriously want to give this a try, but don’t want to over-do it. Thanks for the help! Mary

  22. Joe Valencic

    Tom Maynard,

    I just asked my cousin for the recipe and was politely told to go climb a tree. I bake a lot of no-knead bread and give it away to some of my elderly & widowed customers (I have a Handyman business), as well as a local nursing home and my church’s bake sales, and my personal supply of herbs was dwindling. Just today I received a container with 2-1/2 lbs of seasonings for my bread baking. Hopefully she’ll get her business ramped up soon so maybe Eric can carry the herbs right here. As Eric said, it has an Italian slant, so try a mix of the spices you might use for spaghetti sauce (hint, hint). I have learned through experimentation that you can put just about anything in your no-knead bread. Try dried fruits, nuts, seeds and even roasted garlic and carmelized sweet onions. At worst you can eat your mistakes.

    Sloan Kirk,

    Simply use your sourdough and follow the shaping and baking directions. Should come out great.

    themaninthemoon,

    You cannot shape the hamburger rolls unless you punch down the dough. You need to deflate the dough so the yeast can continue to develop the gluten and make your rolls double in size.
    If you are not using Instant Yeast, you should be. Eric sells it right here at a good price, and when I went over to Instant Yeast all of my baking problems went away. Instant yeast has the highest concentration of live spores, and does not require it to be proofed like other yeasts in those little packages and cakes. I buy SAF Instant Yeast locally, and bake so much that I have used 1-1/2 lbs already this year. Give it a shot and see how it helps your baking.

    Joe

  23. You might want to give the No Knead Bread recipe a shot. It’s about as easy as it gets and the bread is good. Just follow the instructions.

  24. themaninthemoon

    So what would happen if you don’t punch down the dough after it has risen the 1st time?
    My attempts @ making bread always seem to wind up getting tossed to the trash usually because they come out much too dense, with little or no airholes on the inside. Other than that it looks and tastes fine, and, ahhh yes, the smell. The smell takes me back to the 60’s, when I was a younger lad working in the school kitchen, stocking milk into the coolers, prior to our lunch periods. It was the only reason for taking on the job.

  25. SLOAN KIRK

    how would you convert the hamburger bun recipe to sourdough???

    tony

  26. Hi Tom,

    I’d tell you, but then I’d have to kill you. (attempt at humor)

    Actually, I don’t know what’s in it and Joe’s cousin is planning on marketing it so it’s a big fat secret. It smells like an Italian seasoning mix you might find easily enough at the grocer, but no doubt has some twist to differentiate it from the common variety.

  27. Tom Maynard

    How about a recipe (or a retail/online substitute) for Joe’s cousin’s Italian seasoning mix?! A “wow” and “won’t last long” isn’t much help for us out-of-the-loop bakers. Come on, now, open the kimono and let us all in on the magic mix-in!

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