For some reason, I’ve been craving burgers lately. Every time I get in the car, I have thoughts of stopping at a drive through. But I cringe at paying bucks for one burger when the same dollars at home could made a bunch. So I decided to make them at home, but I didn’t have any buns. I have a batch of these in the oven right now topped with onion and garlic and I can’t WAIT for them to be done. I might even forgo the burger part and just knosh on the bun because they smell delicious!!

OK, thanks! I will definitely try method 2. I have a kitchen scale that I use for soap making but it’s kinda “iffy” so maybe not great for this. I also used all purpose flour instead of bread flour so maybe that was another minor issue.

The boys will enjoy the fluffing and sprinkling (although the mess may be more than I can handle) so maybe I’ll let them in on the fun next time. I’ll let you know how it works out if I work up the courage to try again.

Hi Kate- It sounds to me like perhaps you had too much flour in the mixture. (The density and tough dough are both real giveaways!) I know what I’m about to say might sound fussy, but it’s the truth! Dipping your measuring cup in the bag or canister of flour yields wildly different weights and amounts of flour which effects the final product much in the way you described it. I can help! The next time you try it, measure your flour the way professional bakers do!

When you measure your flour you should use the following steps:
1.) Measure by weight OR
2.) Fluff the flour in the bag or canister with a fork to aerate it, use a spoon to sprinkle the flour over the cup (without shaking the cup because that compacts the flour and throws off accurate measurements), then use the flat end of the spoon to scrape off and level the flour in the measuring cup.

It’s important to note that the bread dough should feel silky and elastic, ideally, not so tough it’s hard to knead or form. We’ll get you baking perfect bread in no time, Kate! 😀

They came out looking good BUT… (1) the crust was super crunchy (so much so that when we tried to take a bite of the bean burger – also from your site: de-lish btw! – that the burger squished out the other side and it was difficult to get our teeth into) and (2) they were super dense. Each one felt like a brick.

So now I’m slicing them thinly and using for toast. They’re nice as toast but I so wanted the yummy buns for burgers.

Any thoughts on what I did wrong? I cooked for the min amount of time, they seemed to have risen ok. Did I handle them too much when rolling (the dough seemed a bit tough)? Was my instant yeast no good? It’s the first time I’ve tried instant yeast.

Any thoughts you may have will be so appreciated! I’d really like to try again but don’t want to end up with what I got last time.

I stumbled across this recipe looking for hamburger buns that use bread flour. I had everything except the vital wheat gluten so I decided to give it a try. I managed to find some sesame seeds to sprinkle the buns with before baking.

Did I forget to mention that I ground up some sirloin, chuck, & rib eye? The buns were amazing! Hubby told me that this was the best combination I’ve made from scratch in a long time! Thanks for sharing the recipe. This one is definitely a keeper 🙂

My family loves these rolls. I, too, don’t buy burger rolls anymore. And,they are so easy to make. I was making them today to freeze for Thanksgiving sandwiches, when I noticed that I used water in place of the milk. Since my family would taste any changes, I decided to make a loaf of bread from the dough made with water and make a new batch with the milk. I formed the dough into an italian bread shape and baked it for 30 minutes. It was delicious. I had to hide it so we didn’t eat the whole loaf tonight.

Thanks for some wonderful recipes, my family and I love them.

These are absolutely the best burger/sandwich buns! I don’t think I’ll ever go back to store bought rolls again! Love them with the topping of sea salt and minced dried onions.