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Hamburger Bun Recipe


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  • Dough:
  • 1/2 Cup Instant Mashed Potatoes
  • 1 1/4 Cups Boiling Water
  • 1 Cup Cottage Cheese
  • 1/4 Cup Sugar
  • 2 Tablespoons Oil
  • 2 1/4 Teaspoon Instant Yeast
  • 1 Egg (beaten)
  • 1 Teaspoon Salt
  • 1/2 Cup Bran
  • 4 to 4 1/2 Cups All Purpose Flour
  • Cornmeal for Dusting
  • Egg Wash:
  • 1 Tablespoon Milk
  • 1 Egg (beaten)
  • Sesame Seeds ( Optional )
  • Poppy Seeds ( Optional )


Servings 9


Step 1

Place the instant mashed potatoes into a large bowl. Add in the boiling water and stir with a wooden spoon till smooth, allow to cool. Once cooled add in the cottage cheese, beaten egg, sugar, oil and salt. Mix together till the mixture is smooth. Add bran, instant yeast and 2 cups of flour. Mix with a wooden spoon for about 5 minutes. Allow to rest for 10 minutes uncovered.

Pour out dough on a floured flat surface. Sprinkle flour on top and knead for 8 minutes slowly adding in more flour. You want it to be a little on the sticky side, but not sticking to your hands. Add a tablespoon of oil to a clean bowl and place dough in. Turn over a few times to lightly coat all sides. Cover with plastic wrap and allow to rise till double in bulk, about 1 hour. Pour out the dough and knead a few times to release the gas from the dough. Shape the dough into a log and cut into 9 - 10 4oz pieces. Place some plastic wrap over the pieces and allow to rest for 8 minutes.

Roll each piece into a roll by placeing the dough on a flat surface and place your palm on the side of the ball. Roll the dough in a circular motion till it becomes tight and smooth. You may want to use a very light flour if it's sticking to your hand. But, use very little or it will not roll right. After all the balls have been rolled cover again with plastic wrap for another 8 minutes. This will help the dough to relax. Take a little fine cornmeal and sprinkle of a flat surface. Place the dough on the cornmeal and press down with your hand. Once again, if the dough sticks to your hand just dust your hand with flour.

Place the pressed dough balls onto a parchment lined cookie sheet with some cornmeal sprinkled on top. Cover with plastic wrap and allow to rest for 30 minutes. Remove plastic wrap and lightly press down on each ball of dough again. Go to our class to find a unique way to form the bun. Brush the tops of the buns with the egg wash and sprinkle the poppy seeds and sesame seeds on top. Back in a 350 preheated oven for about 20 -25 minutes or till lightly browned. Cool on a wire rack.


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