Beautiful burger buns from King Arthur Flour

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Notes about this recipe

  • eliza on November 10, 2025

    I’ve been making an adapted version of these rolls for a while. Part of the flour (about 160 g) I replace with whole grain flour. I often use freshly milled red fife or red spring wheat from A and B grains. I do the mix and first rise in the machine, then form the rolls to rise and bake. This makes 12 rolls (about 73 g each), so we often have them for family meals or company. These make great hamburger buns. Any left overs freeze very well.

  • kbrooks on May 24, 2025

    Absolutely the best burger buns! I make them often. Really good under sloppy joes,pulled pork, BBQ beef,etc.;not just for burgers.

  • Astrid5555 on August 25, 2020

    These are perfect, quick to make and not too brioche-y.

  • chawkins on May 28, 2020

    My go-to bun recipe, originally called Moomie’s burger buns. I even used it to make char siu bao.

  • annieski on November 12, 2016

    I add 1Tbsp of potato flakes per cup of flour, which adds fluffiness. I also have rolled & cut with a 2 1/2 inch biscuit cutter for great slider rolls.

  • bching on November 06, 2014

    The note for this recipe suggests adding onion powder and dried onion flakes. I strongly recommend that!

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