Traditional Hamburger Buns

This recipe makes delicious buns for your burgers or sandwiches. Made with Pamela’s Bread Mix.


    Yield: 6 buns

    • 2 eggs, large, at room temperature
    • 2 egg whites, at room temperature
    • 1 tablespoon olive oil
    • 1 tablespoon honey
    • 1 teaspoon apple cider vinegar
    • 2 ¾ cups (412 g) Pamela's Bread Mix
    • ¼ cup dry buttermilk powder or alternative milk powder (optional, adds richness and flavor)
    • 1 teaspoon salt
    • 1 tablespoon sugar
    • ¾ teaspoon cream of tartar
    • 1 cup (8 oz) club soda, at room temperature
    • 2 tablespoons active dry yeast
    • 2 tablespoons sesame seeds

    In the bowl of an electric stand mixer with paddle attachment, mix eggs, egg whites, oil, honey, and vinegar. In another bowl, mix Bread Mix, buttermilk powder, salt, sugar, and cream of tartar. With the electric mixer set on low speed, slowly add flour mixture to the egg mixture. The dough will be very dry with clumps.

    Once all of the flour mixture has been added and combined evenly, slowly add club soda until it is completely mixed in. Add yeast and beat until batter is smooth. Turn speed to medium-high and beat for 4 minutes.

    Fill pastry bag with dough. Cut off tip so you have about a 1-inch-wide opening. Squeeze the dough into circles, starting on the outer edge and working to the center. Do not over fill or they will be too tall.

    Once the buns have been formed, use a pastry brush dipped in water to help shape dough into smooth buns. Sprinkle the top of each bun with about 1 teaspoon of sesame seeds.

    Let dough rise in warm, draft-free place for 20 minutes, uncovered. Preheat oven to 375° with rack set in the top third.

    Bake buns about 20 minutes, until they are golden brown all over and internal temperature of bun is 210°. When cool enough to handle, flip buns out of pan and cool on a rack to prevent them from getting soggy on the bottom. Once completely cool, use a serrated knife to cut buns across into top and bottom halves.

    Serve buns the day they are baked or store them in a plastic bag at room temperature to use the next day.

    NOTE: For this recipe, you will need a whoopie pie pan; or a large muffin top baking pan with 6 rounds; or 6 English muffin rings set on a rimmed sheet pan. Spray pan or rings well with nonstick cooking spray. You will also need a large disposable pastry bag to squeeze the dough into the pan wells.

    © Pamela's Products, Inc.

Customer Reviews

Based on 8 reviews

I love these buns! They taste wonderful and turn out well except I usually burn the bottoms before they reach 212 degrees. I use English muffin rings on a parchment lined shiny cookie sheet. Would a darker pan make a difference? I can't find a muffin top pan around here. I made hot dog buns (same recipe) on a foil roaster with ridges in the bottom. They were dark all over but not burned.

Cat Russell

Came out beautifully on the first try! We just piped them onto a cookie sheet covered in parchment since we didn't have a special pan and it worked fine. We tend not to like things so sweet, so we left out the sugar and just went with the honey. We added an egg wash before sprinkling the sesame seeds (since that extra yolk was just sitting there). They didn't rise much before we put them in to bake, and then popped up on top so they looked like beautiful little mushrooms, and were easy to cut into two halves. The recipe makes 6 buns sized for regular pre-formed hamburger patties. Though they looked gorgeous, ours turned out dense, so I'm thinking next time they need more than the 20 min rise time before baking. They also have a bitter aftertaste -- from the cream of tartar? We may experiment with adding garlic and herbs to cover the aftertaste. Or maybe that's what the extra sugar is for? Anyway, this recipe is a great place to start fiddling around.


I tried these for the first time yesterday. There are two things I would like to point out. First, they are way too sweet, in my opinion. I'll try again with about a teaspoon, instead of a tablespoon, of sugar. Secondly, the amount of dough I had was enough for 8 or 9 buns, rather than six. I used my six-section pan and the rolls were HUGE! Next time, I'll use a half-recipe and see how many buns I get. I want to try your other bun recipes as well.


I have always been a baker and love to make home made rolls and bread. I can tell you these are absolutely fabulous. They consistently turn out the same EVERY time. I will say it is absolutely necessary to check the internal temperature of the rolls. The 205+ is important as they are sometimes done in 20 minutes and sometimes they need a bit more time to reach the correct temperature. This is the reason for the perfect turnout each time. I use these for rolls with breakfast,burgers and sandwiches. These rolls keep for several days in a zip lock bag which is also a new experience. I have not tried them after freezing as they don't seem to make it that far. My husband said he could not tell they were gluten free.


These are amazing! I omitted the milk completely and forgot the honey and they were still great! I froze the extras and even those were gone in 2 days! Finally a good bun for our burgers!