Homemade hamburger buns are the best, but the problem with most recipes is that, similar to hamburger patties, they aren’t kosher recipes! They call for milk or butter (or both!), and that’s an issue when they’re destined to be eaten with a juicy slab of meat!
So here you have a parve, kosher hamburger bun recipe, no milk or butter required.
And, to be honest, they’re not so different than your average challah recipe, at least the ingredients 🙂
So now you can make your own delicous, fresh, soft hamburger buns to pair with your hamburger patties. It’s just not the same as the store bought packaged buns! Just remember to make the dough ahead of time so they’re ready for hamburger night!
And, while you’re at it, here’s the recipe to my homemade hamburger patties, so you can have the ultimate hamburger made all by you.
Serve with lettuce, tomatoes, red onions and pickles, and you’re good to go.
Enjoy!
For a full list of easy dinner ideas the whole family will love, go get this FREEBIE ➡️ Family Friendly Dinner Ideas Cheat Sheet
Homemade Hamburger Buns
Ingredients
- 180 mL warm water
- 50 grams brown sugar
- 7 grams acrive dry yeast
- 420 grams white spelt flour or any flour of choice
- 30 grams olive oil
- 2 eggs 1 for the eggwash
- 1.25 tsp salt
- sesame seeds for sprinkling on top
Instructions
- In a stand mixer with the dough hook attachment, proof the yeast by adding the water, yeast, and sugar. If it froths within a few minutes, you're good to go.
- Add the flour, olive oil, and 1 egg.
- Knead on low speed for 5 minutes.
- Change the speed to medium and knead for another 5 minutes, until the dough is smooth.
- Transfer the dough to a lightly oiled bowl and cover with a plastic bag. Let the dough rise in a relatively warm spot till it doubles, around 2 hours (depending on the season it may take longer or shorter!).
- Divide the dough into 8 balls so that each ball of dough weighs around 90 grams or so. Shape each one into a roll by placing them on a dry surface, and pulling with your hands towards you, then turning 90 degrees and repeating, till you have tight round rolls
- Place the rolls onto an oven pan lined with parchment paper, seam side down, with enough space in between for them to rise. Flatten them slightly with the palm of your hand.
- Cover and let them rise for around an hour, or till nearly doubled in size.
- Preheat the oven to 190℃ / 375℉, on regular bake mode.
- Brush the tops of the rolls with a beaten egg, and sprinkle with sesame seeds.
- Place in the center of the oven and bake for about 18 minutes, or until golden.
