Fast, No-Rise Homemade Hamburger Buns {Small Batch}
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 6 buns
  • 1 T active dry yeast (note: this is more than one envelope, measure it out!)
  • .5 c + 1 T warm water (110° to 115°)
  • 2.5 T vegetable oil
  • 1 T brown sugar (heaping and packed)
  • 1 egg white
  • .5 teaspoon salt
  • .5 c whole wheat flour
  • all-purpose flour (have 3 cups on hand, you won't use it all)
  • 1 egg + 1 T for egg wash
  • sesame seeds (optional)
  1. In a large bowl, dissolve the yeast in the warm water. Add the oil and brown sugar. Let the mixture stand for 5 minutes. The yeast should get a little foamy, but don't worry if it doesn't.
  2. Add the egg white, salt and the whole wheat flour. Stir with a wooden spoon.
  3. Add enough white flour to form a soft dough. When it gets hard to stir with a spoon, turn the dough onto a clean, floured kitchen counter. Very floured. Like half a cup of flour on the counter.
  4. Knead the dough until it's smooth and elastic, incorporating more flour if you find sticky spots. This should take about 3-5 minutes. {I sometimes get bored after 2. It's fine.}
  5. Cut or tear the dough in half (I use a bench scraper or the back of a chef's knife). Cut each half into 3 pieces, for a total of 6 pieces.
  6. Form each of the 6 sections into a ball. I like to smooth the ball on the top by pulling the wrinkles and folds to the bottom of the roll. Place the dough balls evenly spaced on a baking sheet lined with a silpat. Cover with a clean towel and let rest for 5 minutes.
  7. Heat the oven to 425.
  8. Mix the egg and 1 T water together with a fork.
  9. Using your fingers, glaze the buns with the egg wash. Be careful to not use so much that the egg drips and pools around the bottom of the bun. {It will cook more like eggs than egg wash!} Just use a thin layer. I find that a silicone brush is too hard to control here.
  10. After glazing each bun, sprinkle with sesame seeds. I like to use one hand for the egg and one for the seeds.
  11. Let the buns rest for another 2-3 minutes.
  12. Bake for 8 minutes and check. They shouldn't take more than 8-10 minutes, and will be done when they brown on top.
I like to use a silpat to keep the bottoms from burning or getting too brown. If you don't use silpat, grease the pan, and place the oven rack in the top half to top third of the oven.
Recipe by My Utensil Crock at