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White Hamburger Buns

White Hamburger Buns



12 rolls


1 hour 30 minutes


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  • 5 to 5-1/2 cups all-purpose flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
  • 2 teaspoons salt
  • 3/4 cup milk
  • 1/2 cup water
  • 1/3 cup butter or margarine
  • 1/4 cup honey
  • 2 large eggs

Egg Glaze

  • 1 egg beaten with 1 tablespoon water



  1. Combine 2 cups flour, undissolved yeast, and salt in a large mixer bowl. Heat milk, water, butter and honey until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
  2. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 12 equal pieces; shape into smooth balls.
  3. Place on greased baking sheet. Flatten balls to about 2-1/2-inch rounds. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  4. Brush tops with Egg Glaze. With sharp knife, make 1/4-inch deep slash across surface of each roll.
  5. Bake at 400°F for 15 minutes or until done. Remove from sheet; cool on wire rack.
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