These Homemade Hamburger Buns are incredibly fast, easy and delicious!  In less than an hour, you can have soft and fluffy hamburger buns without going to the store.  Make this 40 minute hamburger bun recipe for your next cookout! (2024)

FAQs

Why are burger buns bad? ›

A standard white hamburger bun has 26 grams (g) of refined carbs and a little under 1 gram of fiber (USDA). It means that traditional burger buns are not only nutritionally deficient but also a no-no if you're following a low-carb diet.

The quickest and easiest way to revive packaged buns is to simply add heat. "Just a little heat, such as from grilling or toasting, reactivates the gluten in the bread," said Formicola. "This makes the buns softer and enhances their scent."

The ideal soft burger bun should be pillowy, squishy, and tender, with a tight but soft crumb and a distinct sweetness. It should hold up nicely to the burger's juices, but should never be tough or cottony. On the opposite end of the spectrum, you don't want a burger that disintegrates half way through your meal.

Buns in a warm or humid environment can become soggy, stale and even mould. Room temperature storage helps prevent this by reducing the humidity and preventing mould and bacterial growth.

Brioche buns are rich, buttery, and slightly sweet, thanks to their high egg and butter content. They practically melt in your mouth, creating a heavenly contrast with the savory burger fillings. Think of them as the velvet robe of burger buns – luxurious and utterly satisfying.

Stay fresh: Both the fat from the milk and butter preserve the freshness of these soft dinner rolls and keeps them soft for a days. The fat keeps the rolls from drying out!

The drier the dough (by adding more flour), the denser the bun will be. That is why this recipe tries to lean towards a stickier dough. It will be annoying to handle, but you'll end up with a softer and fluffier inside that works great as a burger bun.

The magic of an egg

Adding egg white will make the dough more stable as it rises, less likely to collapse, giving you buns that feel more soft and bouncy. So add egg to your mix for a natural bun dough improver and emulsifier.

Marbled throughout and well-balanced in flavor with a decent lean-to-fat ratio, chuck steak is generally the primary cut used in burger blends and is supplemented with one or two other cuts of meat. Sirloin or Tri-Tip. Sirloin is a relatively lean cut of steak, but has a good amount of flavor.

89 g weight per piece. A pre-sliced premium burger bun produced using a unique recipe to give a firmer texture ad traditional sourdough flavour. Topped with semolina and finished with a kaiser cut. Approximately 4.7 inches in diameter.

Why do buns go bad so fast? ›

Bread spoils for two main reasons: microbial spoilage and physical spoilage. Microbial spoilage is caused by mold, yeast, or bacteria that grows during the packaging or cooling stages after baking.

Hard crusts/bread/buns etc means that you are either baking on too low heat and for too long, OR the dough you started off with was not kneaded well enough.

These hamburger buns are best on the day they're baked, but they'll also keep in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months. I recommend slicing them in half and toasting them before serving.

While you may save a few hundred calories removing the bun from your hamburger, this step alone is not likely to lead to significant weight loss.

But newer, better research indicates that red meat and saturated fats aren't harmful when combined with a lower carbohydrate diet. So if you're looking to safeguard your heart, fire up the grill and cook that burger — but skip the bun and the pasta salad.”

Buns are an excellent source of carbohydrates, fibre, vitamins, and minerals, preventing deficiency diseases. However, the primary nutrients they offer are carbohydrates and fibre. Various buns are enriched or fortified with nutrients. However, buns made from refined or regular flour are not healthy.

The Dietary Guidelines for Americans recommends choosing lean over full fat meat when you can ( 7 ). Nevertheless, the least healthy part of most fast-food hamburgers is likely the highly processed, refined-flour bun ( 8 , 9 ).