Megaheart Logo Banner

Summer Barbecue Burger Buns
© 2008

Make these perfect hamburger buns, then package them four to a large zip lock bag and freeze up to three months for storage. Keep out what you'll use in the next few days. They stay fresh in airtight containers for up to a week.

Nutritional Information
Sodium Per Recipe: 100.5 mg Sodium Per Bun (14): 7.177 mg
Sodium Per Bun (18): 5.582 mg

Nutrient Data Per Bun (14):

Calories: 235.5
Protein: 6.543 g
Carbohydrate: 41.5 g
Dietary Fiber: 1.547 g
Total Sugars: 3.978 g
Total Fat: 4.717 g
Saturated Fat: .647 g
Monounsaturated Fat: 3.041 g
Polyunsaturated Fat: .721 g
Cholesterol: 0 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .043 g
Total Omega-6 FA: 0 g
Alcohol: .052 g
Iron: 2.985 mg
Potassium: 136.3 mg
Sodium: 7.177
Vitamin K: 2.459 mcg
Folic Acid: 68.8 mcg


Nutrient Data Per Bun (18):

Calories: 183.1
Protein: 5.089 g
Carbohydrate: 32.2 g
Dietary Fiber: 1.203 g
Total Sugars: 3.094 g
Total Fat: 3.669 g
Saturated Fat: .503 g
Monounsaturated Fat: 2.365 g
Polyunsaturated Fat: .561 g
Cholesterol: 0 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .033 g
Total Omega-6 FA: 0 g
Alcohol: .04 g
Iron: 2.322
Potassium: 106 mg
Sodium: 5.582 mg
Vitamin K: 1.913 mcg
Folic Acid: 53.5 mcg



Makes 14 to 18 Buns

  • 2 cups filtered water, warmed to 105° F to 115° F. (trace)
  • 3 tablespoons honey (2.52 mg)
  • 4 tablespoons extra virgin olive oil (trace)
  • 3 tablespoons cider vinegar (.45 mg)
  • teaspoon vanilla extract (.189 mg)
  • 5 cups + 1 level tablespoon best-for-bread-machine white, unbleached flour (12.5 mg)
  • 2 tablespoons vital wheat gluten (4.5 mg)
  • 4 tablespoon potato flour (15.5 mg)
  • teaspoon granulated onion powder (.648 mg)
  • cup Splenda sugar substitute (trace)
  • 1 tablespoon plus 1 teaspoons bread machine yeast (8.4 mg)
After buns are shaped:
  • 1 egg white, whisked with a teaspoon of filtered water (54.8 mg)
  • 1 tablespoon sesame seeds (or slightly more if needed) (.99 mg)
  • Recommended tools needed for this recipe:
    1. Bread Machine
    2. Bread board
    3. Rolling pin
    4. English muffin rounds or 3 -inch round cookie cutter*
    5. Jelly roll pans (baking sheets)
    6. Parchment paper
    7. Small bowl and whisk or fork
    8. Basting brush

    Place egg on countertop or in a small bowl to bring to room temperature while bread is kneading.

    Just before bread is ready to come out of machine, separate egg white and put into bowl. Whisk with fork or whisk and teaspoon of water. Set aside for brushing buns.

    Place first eleven ingredients into bread machine as listed or per your manufacturer's instructions. Set for dough and start.

    Prepare two jelly-roll pans (cookie or baking sheets) by covering with parchment paper. Place on rack(s) in oven or ovens and bring oven(s) up in temp by turning on to 200° F for two minutes. At two-minutes, turn oven(s) off and keep doors closed.

    When dough is ready (it may be a bit sticky), roll out onto floured bread board. Cut dough in half and set one half aside. Gently flatten dough with a floured rolling pin until it is about to " thick. Bring pans out of oven(s) and set on countertop. Close oven door(s).

    Cut out buns and place evenly on parchment paper (on pans).

    You will have dough scraps. Ball these up and work them a minute until they are relatively smooth again. Flatten and cut out one or two more buns. You should get from 7 to 9 buns out the recipe for each half for a total of 14 to 18 buns.

    Baste buns with egg white. Sprinkle sesame seeds on tops. You can be generous with these, using more than the recipe calls for if you like. To set for rise using double-ovens.

    If you have double-ovens then place one sheet into each of the ovens on their middle rack. (If you have double ovens you should have warmed both.) You do not have to cover the buns. Let rise for 45 minutes to one hour. Buns will double in height, but not quite get there. Not to worry.

    When ready to bake, leave buns in the oven and set oven to bake at 375° F for 15 to 18 minutes or until buns are golden brown. They will rise now to almost triple height. When cooling, the buns will settle a bit, but look just like the buns you buy in the store or at a good bakery.

    To set for rise using a single-oven.

    Set racks in oven so that you can get two pans into it for the rise. As above, warm oven and let sit with door closed. When ready, place freshly formed buns into oven, one sheet on each rack. Close door.

    When ready to bake, carefully remove pans and set on countertop. Don't jar or bump. Move one of the racks to the middle. Place a pan into the oven and close door. Turn oven on to 375° F. Bake for 15 to 18 minutes or until golden brown. Remove pan from oven and leave the door open while you slide buns onto a cooling rack using the paper to pull them off the pan. Let cool.

    Place other pan into oven and close door. Bake this batch for 12 to 16 minutes or until golden brown.

    Serve fresh or within 7 days after storing in airtight containers. (We use ZipLoc bags.) May also freeze in bags for up to three months. Thaw on countertop or in a microwave on a defrost setting for about 15 to 30-seconds.

    *May be 3" cutter, but don't recommend anything smaller. You can purchase a set of four English muffin rounds (like cutters) at your local kitchen store or from Amazon.com.

    Or you can roll into 2" to 2.5" balls and baste, seed and set on parchment paper about 3" apart. These will bake into a bun shape.