I can’t wait to try this recipe because I haven’t found a burger bun recipe I am crazy about. Thanks for the tips Wayne.

Hi Wayne! Thanks for the feedback on my brioche buns! I’m glad you found the combination that is just right for you. 🙂

A little over a year ago I discovered I am allergic to soy. To my dismay, I discovered almost EVERYTHING is made with some part of soy. Thankfully, I know how to bake. I use to be a scratch baker in my very distant path, and in my youth, I had a Granny Mitchelle to teach me old school southern cooking and baking. I have been looking for a good hamburger/hotdog bun recipe for months. I have tried many, and there are some good recipes, but for what seems should be a fairly cut and dry concept I hadn’t found anything I liked for these rolls.

I have found what I am looking for! This recipe is good for a beautiful bun that is tender enough to eat easily, yet hold up to the riggers of a hot mess burger! I used the recipe adjustment tool and increased the amount to 15 and was able to make 5, 3.5-inch Hamberger buns, and 5, 7-inch hoagie size rolls.

Ok, the recipe.
*I had big burgers and needed big rolls. I made my rolls, then pressed them down to 2.5 to 3-inch discs. Remember, you’re not making pizza, you want the dough to be rounded and thick enough to rise into a nice bun.
*I didn’t like the salt content. My next time will see a reduction to 1/2 or 2/3 tablespoon instead of 1
*I added a 1 tablespoon LIGHT olive oil to the mix. I used light because it holds up better in baking. I also added it because that is one of those little baker secrets that helps moisten the finished product and keeps that moistness longer, and if you freeze it, the bread won’t be AS dry as without it. I plan to add another tablespoon next time.

These are amazing and so are all of your bread recipes! Your Mom was a rock star!