Making your own bread is so rewarding, so why not make your own Homemade Bread Buns? This recipe will make a dozen hotdog AND hamburger buns and it freezes great, so you can stock up for when ever you need them! After you start making your own buns, you may never buy store bought buns again…they are THAT good!
Homemade Bread Buns {Freezer Friendly}
First you will mix 1/2 cup lukewarm water, 1/2 teaspoon of sugar and 1 Tablespoon of dry active yeast together in a large glass. Let this mixture sit for 10 minutes, this is a great way to make sure your dry yeast is still active without ruining your whole batch of bread. After 10 minutes, it should rise and look bubbly, like this…
Prepare a large bowl by lightly coating the inside with vegetable oil and set aside.
Next, combine 2 cups of lukewarm water, 2 Tablespoons of sugar, 2 teaspoons of salt, 2 Tablespoons of vegetable oil and the yeast mixture in a stand mixer bowl. Using the paddle or whisk attachment mix on low/medium until well combined. Then gradually start adding 5+ cups of flour, 1 cup at a time, mixing well between each cup. After adding about 2 cups of flour, switch to the dough hook attachment. Continue adding the flour until the dough holds together and starts to release from the sides of the bowl (I usually end up using about 5 3/4 cups of flour).
Turn out the dough onto a well floured surface (I just use a clean counter top).
Knead the dough by hand, adding small amounts of flour as you go, for about 3-5 minutes or until slightly sticky and soft.
Place the dough into your prepared large bowl. Lightly coat the top of the dough with oil (this will ensure the plastic wrap won’t stick to the dough while rising). Loosely cover with plastic wrap, pressing it down against the dough. (Tip: Make sure your dough is in a warm place, if it’s too cold or drafty it may not rise properly)
Let dough rise for 1 hour or until about doubled in size. (Tip: You’ll know when your dough is ready when you poke your finger in the dough and the indent stays and doesn’t bounce back)
Now, let’s get out some frustrations, shall we? It’s time to punch down the dough, I mean really let that dough have it!! Remember that person that cut you off in traffic? Or the snooty lady at the bank? Or the….oops…I think I’m getting a little carried away. Sorry about that, I’ll get back to the recipe.
Ahem, as I was saying… You’ll want to punch it down, flip it over and punch it some more. You can do this in the bowl (if it’s big enough) or on your counter top. Continue doing this until it is approximately back to it’s original size.
Prepare your baking sheets by covering with parchment paper or silicone baking mats.
This is the fun part, shaping the dough. It brings back memories of playing with play dough as a kid. For the hotdog buns, take about 2 oz. of dough and roll into a cigar shape. And for the hamburger buns, take about 3 oz. of dough and make them into a disk shape. This recipe will fill about 4 baking sheets, if you don’t have 4 you can lay extra parchment paper on the counter and prepare the rest of the buns.
Once you have all the buns shaped, cover with a tea towel and let them rise for about 3o minutes. During this time preheat your oven to 375˚
Next, beat your egg white with a splash of cold water and brush on the tops of all the buns. This will give them that pretty golden color.
Bake for 10-15 minutes or until golden brown.
Don’t you feel so accomplished by making your own Homemade Bread Buns? And it wasn’t even hard, but shhh…don’t tell anyone how easy it was, it will be our secret!
Freezer Directions:
These Homemade Bread Buns are so easy to freeze! Just place them on a baking sheet and pop in the freezer for a couple hours to flash freeze them. Then, just put them in a large, freezer safe, zip lock bag and back in the freezer they go! When you are ready to eat them, wrap in a paper towel (1 or 2 at a time) and heat in the microwave for 15-20 seconds or until warm.
Below is a printable recipe. Hope you enjoy!
Homemade Hotdog/Hamburger Buns {Freezer Friendly}
Ingredients
- 1/2 cup lukewarm water
- 1/2 tsp sugar
- 1 tbsp dry active yeast
- 2 cups lukewarm water
- 2 tbsp sugar
- 2 tsp salt
- 2 tbsp vegetable oil
- 5 cups + all purpose flour
- 1 egg white w/ splash of cold water
Instructions
- Mix 1/2 cup lukewarm water, 1/2 teaspoon sugar and yeast in a large glass and let rise for 10 minutes.
- Mix 2 cups lukewarm water, 2 tablespoons sugar, salt, oil and yeast mixture on low in a stand mixer.
- Add flour 1 cup at a time. When dough releases from side of bowl, turn out on a well floured surface and knead until slightly sticky and soft.
- Cover in a well oiled large bowl, make sure top of dough is coated in oil as well, and cover with plastic wrap. Let sit for an hour or until doubled in size.
- Punch down dough. Take small portions of dough and make into a cigar shape (about 2 oz.) for hotdog buns and disk shape (about 3 oz.) for hamburger buns. Place on a baking sheet lined with parchment paper or silicone mat, cover with a tea towel, and let rise for about 30 minutes.
- Beat egg white with a splash of water and brush on the top of each bun. Bake at 375 for about 10-15 minutes or until golden brown.
Notes
Nutrition
–> See all of my freezer meals here.
If you love to cook, try these out!
You could try punching this dough down, kneading another 3 minutes and rising a 2nd time for an even finer texture like when making bread loaves.
Do you think I could swap White Whole Wheat instead of White All Purpose flour? I try to avoid white all purpose flour whenever posdible. I even make our sugar cookies for Christmas with the White Whole Wheat (from Arnold).
Try it out–I don’t see why it wouldn’t work!
Did it work with the White Whole Wheat?
Hello everyone,
Does anyone have any suggestions on how to make the dough in a bread machine?
Thanks!
Add all of the dough ingredients into the bread machine and if you have a dough button use that. If you don’t figure out after the dough is done rising and then take it out and continue on with the recipe. It should be great!
Made these this weekend and they turned out great!
Hey! I can’t wait to try this recipe! Thank you so much!
One question–I can’t find my dough book ANYWHERE! I only have the paddle–any suggestions on how I can go about his without it?? Thanks! 🙂
You could probably use your paddle to mix the dough together and then take it out and knead it manually.
This is such a great idea, we never use a whole package and the store bought ones don’t freeze all that well!
Love this idea, shall I share a secret with you all,rolling the dough out to about 1/4 ” thickness for hamburger buns, and using a 29oz empty pumpkin can that you saved or 15 oz size if you like a smaller size, and using that to cut the dough, the follow Carrie ‘ s instructions to finish them 🙂
Can not wait to try these. Plus it will cut down on the waste of all those plastic bags the buns come in. Win, win! Thank you for sharing. Pinned this for future use. Have a Fabulous Day!
This looks so good!!