How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Homemade Burger/Dog Buns ?

You need 10 ingredients. The key ingredients include: 1 1/4 cups whole milk, 1 cup heavy cream, 1/4 cup warm water (105-115u00b0F), 1 (1/4-ounce) package active dry yeast, and more.

Is Homemade Burger/Dog Buns suitable as baking & desserts?

Yes, Homemade Burger/Dog Buns falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Homemade Burger/Dog Buns ?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Homemade Burger/Dog Buns Recipe

Name: Homemade Burger/Dog Buns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups whole milk; 1 cup heavy cream; 1/4 cup warm water (105-115u00b0F); 1 (1/4-ounce) package active dry yeast; 1/4 cup sugar; 5 cups all-purpose flour; 2 teaspoons salt; 1 large egg, lightly beaten; 2 teaspoons sesame seeds; Equipment: a stand mixer fitted with paddle attachment; a 3-inch round cookie cutter (for burger buns) or 2 (13- by 9-inch) baking pans (for hot dog buns)

Homemade Burger/Dog Buns

Eats Now Editorial Team · 896 kcal · Baking & Desserts

1
Bring milk and cream to a bare simmer in a small saucepan over medium heat. Cool mixture to 105 to 115u00b0F.
2
Meanwhile, stir together warm water and yeast in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
3
Add warm milk mixture, sugar, flour, and salt to yeast mixture and mix at low speed, scraping down side of bowl as necessary, until flour is incorporated. Increase speed to medium and beat 6 minutes. (Dough will be sticky.)
4
Transfer dough to a lightly oiled large bowl and turn to coat with oil. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 2 hours.
5
Butter 2 large baking sheets. Punch down dough, then roll out on a floured surface with a floured rolling pin into a 14-inch round (about 1/2 inch thick). Cut out as many rounds as possible with floured cutter, arranging 3 inches apart on baking sheets. Gather and reroll scraps once, then cut out more rounds.
6
Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until they hold a finger mark when gently pressed, 1 1/2 to 2 hours.
7
Preheat oven to 375u00b0F with racks in upper and lower thirds.
8
Brush buns with some of egg and sprinkle with sesame seeds. Bake, switching position of sheets halfway through, until tops are golden and undersides are golden-brown and sound hollow when tapped, 20 to 25 minutes. Transfer to racks to cool completely.
9
Butter baking pans. Punch down dough, then divide into 16 equal pieces (about 3 oz each). Roll each piece of dough into a 6-inch-long log on a lightly floured surface. Space 8 logs evenly in each pan so that there are 2 columns of logs that run parallel to long sides of pan.
10
Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until buns just start to touch, 1 1/2 to 2 hours.
11
Preheat oven to 375u00b0F with racks in upper and lower thirds.
12
Bake buns, switching position of pans halfway through, until tops are golden and undersides are golden-brown and sound hollow when tapped, 20 to 25 minutes. Cool in pans 10 minutes, then transfer to racks to cool completely. Before using buns, pull apart and cut lengthwise down center of each (but not all the way through).

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

Homemade Burger/Dog Buns

Tips for the best results

Variations & substitutions

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