These bread machine burger buns are about as easy as you can possibly get. That’s why I have a bread machine. I can’t bake anything from scratch. Believe me, I’ve tried and tried. So without shame, I use my bread machine any chance I get, for anything from pizza dough (absolutely incredible) to these fantastic buns.
Fortunately for me, there isn’t a lot of bread kneading going on in this recipe. I mean outside of what the bread machine does. It’s that process of turning dough out on the counter and rolling it out and what-not. That’s usually where things start to go sideways for me. This really is more like making cookies than bread. And I can make cookies. Usually. Well, not without making a big mess.
The Perfect Buns
These buns have a nice little crunch with a soft interior. They’re a little sweet and moist. Perfect for burgers. Or sliders. I haven’t tried the dough yet for other breads, like sub rolls or hoagies or the sort. But I do like the texture. Almost po boy-like. So I will definitely give that a shot next!
Shown above are my awesome Louisiana burgers, served on homemade buns. These bread machine burger buns are a bit easier to make than my bun dough made using a mixer, but just as great.
Toasty Good
If you want, you can brush the tops of the buns with a little butter before you bake them. Don’t go crazy with it. Don’t get them soggy.
You can also brush in the insides of the buns after they are baked, after they’ve cooled, and after you’ve sliced them. Then put them back into the oven to brown. Or put the cut side down on a hot grill to toast them a bit.
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Also try my bread machine brioche bread.
Bread Machine Burger Buns
Equipment
Ingredients
- 1 ¼ cups whole milk warmed slightly
- 1 large egg beaten
- ¼ cup sugar
- ¾ teaspoon kosher salt
- 3 ¾ cups bread flour
- 1 ¼ teaspoons active dry yeast
- 1 tablespoon unsalted butter melted
Instructions
- Add ingredients EXCEPT for the butter to bread machine in the order listed.
- Select the dough cycle.
- When completed, turn the dough out onto a lightly floured surface. Roll into a 1″ thick large circle.
- Using a 3 1/2″ round cookie cutter (or a similarly-sized glass), cut the dough into 6 rounds. (For slider buns, use a 1 1/2″ cutter)
- Transfer to a greased cookie sheet. Brush the tops with the butter.
- Cover and let rise in a warm place for 1 hour or until doubled in size.
- Transfer to an oven preheated to 350 F and bake until golden brown, 10-15 minutes.
- Let cool before slicing.
Notes
Nutrition
Nutritional values are approximate.
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