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Everything Hamburger Buns

Jessica Fisher · May 31, 2015 · 8 Comments

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Do you like bagels with “everything” on them? Then you’ll love this recipe for Everything Hamburger Buns, generously seasoned with seeds and spices.

Everything Hamburger Buns | Good Cheap Eats

I know you might not want to heat the oven during the summer, but I have a strong argument that you do. These homemade hamburger buns, generously sprinkled with a DIY “everything” seasoning blend.

Do you love Everything Bagels? Then you will love these homemade buns. Make them in the early morning before things start to heat up. Cook burgers on the grill or pulled pork in the slow cooker. Stir up a bowl of Creamy Cole Slaw, and you’re good to go.

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?

Everything Hamburger Buns | Good Cheap Eats

Things you should know about this recipe:

:: The Everything Spice is super easy to make. I use garlic and onion powders 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 follow this technique 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.

:: These buns are great for burgers as well as pulled pork and other sandwich fillings. I’ve also shaped them into hot dog buns, so you can serve them with dogs and brats, if you prefer.

You’re totally ready to turn on the oven, even though it’s summer, right? Grab the recipe and go to it!

 

A plate with coleslaw and pulled pork sandwich
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Everything Hamburger Buns

These easy homemade hamburger buns feature a secret ingredient: the same topping as an Everything Bagel! Mix up seeds and spices for a delicious seasoning to your buns.
Prep Time1 hr 30 mins
Cook Time25 mins
Total Time1 hr 55 mins
Course: Bread, Main Course
Cuisine: American
Keyword: buns, everything hamburger buns, hamburger buns
Servings: 16
Calories: 290kcal
Author: Jessica Fisher

Ingredients

For the Buns

  • 1 1/2 cup water , warmed
  • 1 cup milk , warmed
  • 1 tbsp active dry yeast
  • 2 egg beaten
  • 1/4 cup granulated sugar
  • 1/4 cup butter melted, or neutral oil
  • 8 cup unbleached, all-purpose flour
  • 1 tbsp salt
  • 1 egg beaten

For the Everything Seasoning

  • 1 tsp poppy seeds
  • 1 tsp caraway seeds
  • 1 tsp sesame seeds
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp coarse salt
US Customary - Metric

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. 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.
  • In a small bowl combine the poppy seeds, caraway seeds, sesame seeds, garlic powder, onion powder, and salt. Sprinkle this mixture 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. Cooled rolls may be frozen in a ziptop freezer bag for up to 4 weeks.

Notes

Nutritional values are approximate and are based on 1/16 of the recipe. Use within 4 days.

Nutrition

Calories: 290kcal | Carbohydrates: 52g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 555mg | Potassium: 103mg | Fiber: 2g | Sugar: 4g | Vitamin A: 158IU | Calcium: 38mg | Iron: 3mg

 

Filed Under: Grilling, Recipe, Sandwiches, yeast bread and rolls

Reader Interactions

Comments

  1. Cherie says

    June 1, 2015 at

    VERY nice – they look lovely – except caraway – I am vehemently anti caraway, just sayin’

    That said – excellent and nicely twisted too!

    Reply
  2. TSandy says

    June 2, 2015 at

    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.

    Reply
    • Jessica Fisher says

      July 22, 2015 at

      Let us know how it works with Kamut.

      Reply
  3. Roza Doud says

    March 13, 2017 at

    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!!

    Reply
    • Jessica Fisher says

      March 13, 2017 at

      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.

      Reply
      • Roza Doud says

        March 14, 2017 at

        Thank-you for your prompt reply. I will certainly measure flour differently now..

        Reply
  4. Kiim says

    November 23, 2018 at

    Can you make this in a bread machine, using the dough setting?

    Reply
    • Jessica Fisher says

      November 24, 2018 at

      Yes. I did that for years before I switched to my stand mixer.

      Reply

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