Craving a burger with big flavor? Then don’t overlook the bun. With a bold mix of poppy seeds, sesame seeds, garlic, and onion, these Everything Hamburger Buns make a delicious base for a juicy burger, sloppy joes, or a grilled chicken sandwich. You’ll find yourself the toast of the family gatherings when you bring these unforgettable burger buns.
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If you love Everything Bagels, then you will love these homemade Everything Hamburger Buns. Packed with the outstanding flavor of everything but the bagel seasoning, these buns are perfect for backyard cookouts.
Make them in the early morning before things start to heat up. Cook burgers on the grill and lay out an array of burger toppings. Stir up a bowl of Creamy Coleslaw, and you’re good to go. They are a must-make for the perfect summer dinner or big game night at home.
Why Make My Everything Hamburger Buns Recipe
Homemade buns are amazing — and cheap! I first started baking hamburger buns because I wanted to save money. Sure, cheap burger buns go on sale in the summer, but not always. And good quality buns are rarely cheap. Once I made a batch or two of homemade buns, I was hooked on the taste. Homemade hamburger buns are amazingly delicious! Store bought? You would never call them “delicious”, would you? These boast a soft texture packed with flavor.
It’s easy to make your own burger buns! Surprisingly, making your own hamburger buns isn’t difficult. I’ll walk you through the steps and you’ll be so pleased with the fresh taste of your homemade Everything Hamburger Buns. Homemade buns make it very easy to break up with fast food.
Ingredients
Here’s what you’ll need to make Everything Hamburger Buns:
milk – warm milk helps soften the dough’s texture. You can use all warm water if you prefer, but milk does make a difference.
active dry yeast – Yeast is what helps the buns rise. Don’t omit this key ingredient.
eggs – beaten eggs enrich the dough, making for super delicious burger buns.
granulated sugar – The sugar adds a tenderizing quality to these classic buns. You can use honey if you prefer, just reduce some of the liquid in the recipe if you make that swap.
butter – melted butter or a neutral vegetable oil add tenderness to the dough.
flour – I prefer to use unbleached, all-purpose flour in my baking recipes. You can use bleached if that’s what you have.
salt – You never want to omit salt from a yeast dough. It makes a huge difference to the taste and texture of your hamburger buns. Use a fine sea salt or table salt.
egg wash – an extra beaten egg mixed with water makes for an easy egg wash. Brushing this on the everything hamburger buns before baking helps them brown as well as acts as a glue for the savory topping.
Everything Seasoning – Obviously this bagel seasoning is what brings the extra kick of flavor, to both the inside and the out of your everything hamburger buns. It’s easy enough to make your own Everything Seasoning or you can use your favorite commercial mix.
Step-by-Step Instructions
In the mixing bowl of a stand mixer, place the water, milk, and the yeast. Stir to combine. Allow the yeast to proof for five minutes. It will start to foam and bubble.
Add the two eggs, sugar, melted butter or oil, flour, and salt to the bowl. Mix with the dough hook until the dough clears the sides of the pan and forms an elastic dough ball. You may need to scrape the sides of the bowl once or twice.
Alternatively, if you don’t have a stand mixer, you can stir this mixture by hand until a sticky dough is formed. Turn it out on a floured surface and knead until smooth and elastic.
Place the dough in a greased bowl and allow it to rest in a warm place until doubled in bulk, about one hour.
Lightly flour a large work surface. Divide the dough into 16 equal portions and form into tight rounds. Do this by pulling the sides of each dough portion to the bottom so that it forms a round.
Flatten each by placing the palm of your hand and You can also try other fancy shapes if you like. Place the buns on two sheet pans lined with parchment paper. Allow them to rise for about 30 minutes. Preheat the oven to 350°.
Add a tablespoon of water to the remaining beaten egg. Brush this mixture over the tops of the rolls. Sprinkle the remaining Everything Seasoning over the tops of the egg-washed rolls.
Bake the rolls for 20 to 25 minutes or until golden brown. Cool on a rack before serving. Store in an airtight container for up to 4 days.
Cooled rolls may be frozen in a ziptop freezer bag for up to 4 weeks.
Tips
:: The Everything Spice is super easy to make. I use dehydrated garlic and dehydrated onion as well as seeds: caraway, sesame, and poppy. Feel free to add or subtract whatever you like in the mix.
:: You can form the buns into traditional rounds, or tie them in a knot to make them a little fancier.
:: I’ve tested this recipe with all white unbleached flour and half white-half white whole wheat. The latter tastes “healthier”; both are good.
:: This is a bulk batch because: my family. My family is a bulk batch. Nuf said. You can either make half or freeze the cooled extras for another day and AVOID HEATING UP THE KITCHEN IN SUMMER TIME! I’m voting for the latter. Be sure to check out these Tips for Summer Baking to Keep Your Cool
:: These buns are great for burgers as well as slow-cooked pulled pork barbecue sandwiches and other sandwich fillings such as Homemade Sloppy Joes or Instant Pot French Dip Sandwiches. I’ve also shaped them into hot dog buns, so you can serve them on a hot dog bar or with drunken brats, if you prefer.
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Everything Hamburger Buns
Ingredients
For the Buns
- 1 ½ cup water , warmed
- 1 cup milk , warmed
- 1 tablespoon active dry yeast
- 2 egg beaten
- ¼ cup granulated sugar
- ¼ cup butter melted, or neutral oil
- 8 cup unbleached, all-purpose flour
- 1 tablespoon salt
- 1 tablespoon Everything Seasoning
For the topping
- 1 egg beaten
- 1 tablespoon Everything Seasoning
Instructions
- In the mixing bowl of a stand mixer, place the water, milk, and the yeast. Stir to combine. Allow the yeast to proof for five minutes. It will start to foam and bubble.1 ½ cup water, 1 cup milk, 1 tablespoon active dry yeast
- Add the two eggs, sugar, melted butter or oil, flour, salt, and 1 tablespoon Everything seasoning to the bowl. Mix with the dough hook until the dough clears the sides of the pan and forms an elastic dough ball. You may need to scrape the sides of the bowl once or twice.2 egg, ¼ cup granulated sugar, ¼ cup butter, 8 cup unbleached, all-purpose flour, 1 tablespoon salt, 1 tablespoon Everything Seasoning
- Alternatively, if you don’t have a stand mixer, you can stir this mixture by hand until a sticky dough is formed. Turn it out on a floured surface and knead until smooth and elastic.
- Place the dough in a greased bowl and allow it to rest in a warm place until doubled in bulk, about one hour.
- Lightly flour a large work surface. Divide the dough into 16 equal portions and form into tight rounds. You can also try other fancy shapes if you like. Place the buns on two sheet pans lined with parchment paper. Allow them to rise for about 30 minutes. Preheat the oven to 350°.
- Add a tablespoon of water to the remaining beaten egg. Brush this mixture over the tops of the rolls. Sprinkle the remaining Everything Seasoning over the tops of the egg-washed rolls.1 egg, 1 tablespoon Everything Seasoning
- Bake the rolls for 20 to 25 minutes or until golden brown. Cool on a rack before serving. Cooled rolls may be frozen in a ziptop freezer bag for up to 4 weeks.
Notes
Nutrition
This post was originally published on May 31, 2015. It has been updated for content and clarity.
Kathleen
Super easy to put together and they taste great, even without the seasoning. My husband, who doesn’t love working with dough, said this dough was easy to work with. We’ll be making these again.
Cindy
These are just excellent. I topped them with sesame seeds only, since that’s all I had, but the flavour and texture/density were perfect for hearty meat burgers/sandwiches (and middle of the night toasted PB&J ;-)). Thanks for another hit, Jessica!
Jessica Fisher
Yay! Love it.
Kris Born
How do you shape the buns like in the picture? Thanks
Jessica Fisher
Tutorial coming soon. Roll it into a snake, about 8 inches long and tie a loose knot.
Kiim
Can you make this in a bread machine, using the dough setting?
Jessica Fisher
Yes. I did that for years before I switched to my stand mixer.
Roza Doud
I lived this recipe but had to add more water to the dough while mixing because the dough was too dry.
I used the amount of liquid called for in the recipe. Because this is a double batch had to take out half the dough, mix separately each batch then incorporate both together by hand. I was using a stand mixer.
Any ideas why this was so dry initially?
Loved the recipe otherwise!!
Jessica Fisher
I am sorry to hear it was a struggle. Flour can be really tricky, based on how you measure and the humidity in your kitchen. I recommend weighing flour for the best accuracy. Second best would be aerating the flour and then spooning it into a measuring cup. Scooping with the measuring cup can cause there to be too much.
Roza Doud
Thank-you for your prompt reply. I will certainly measure flour differently now..
TSandy
I bake using kamut flour (ancient grain that has not been modified). Plan to try your recipe but sub with kamut flour next week. I bake everything we eat and your recipe is fairly similar to my own go to recipe. Love your “everything” recipe and plan to use it on other baked goods as well.
Jessica Fisher
Let us know how it works with Kamut.
Cherie
VERY nice – they look lovely – except caraway – I am vehemently anti caraway, just sayin’
That said – excellent and nicely twisted too!