DIY Hamburger Bun Recipe

What’s Up, Hungry People

When quarantine first went into effect (over a year ago now, for future readers’ reference), many common store items disappeared off the shelves. Everything from toilet paper to noodles was stripped from grocery store shelves. It was definitely surreal to walk down the aisles and see nearly everything was bare.

For the first few weeks, even white bread and buns were hard to find as people shifted to cooking outdoors to socialize with proper distance. The sudden shift into quarantine life led many people to learn to bake things like bread from scratch, leading to shortages of ingredients like yeast and flour.

It was thanks to a combination of not being able to find any hamburger buns to serve my sloppy joes on and also not being able to find any active or instant yeast that led me to find cake yeast.

I found the cake yeast tucked away in the coolers of my local grocery store, in a spot where most people wouldn’t think to look—with the eggs. Now I’m not saying I used this knowledge to my advantage to stock up on yeast for the duration of the shortage, but no one else seemed to think to check the coolers for active yeast. Hopefully, you’ll never need that secret knowledge to check your own stores during the next run on yeast, but just know, there are alternative spots it can be kept in the store aside from the baking aisle. *wink wink*

What is Cake Yeast?

Cake yeast is basically a compressed block of active wet yeast. Unlike dried yeasts like quick rise or active dry yeasts, cake yeast dies incredibly quickly, so it has to be used within a few days. And yes, I said dies and not dries. Yeast is technically a living organism, after all.

Dried yeasts have a longer shelf life, usually about six months to a year. Most dried yeasts need to be reactivated with warm water and a touch of sugar. Cake yeast can be activated in the same way by sprinkling it over water that is about 110°F and letting it foam up. The fresh yeast cells activate more quickly, making it great to use in cakes and sweet breads as well as more ‘common type’ breads like rolls and buns.

One cake yeast block is equivalent to about two and a half packets of regular dried yeast. I recommend cutting the block into three equal portions and using each third as you would use a packet of yeast.

You can also use regular active dry or instant quick-rise yeast for these rolls as well. The type of yeast really doesn’t make a huge difference in taste or texture—at least not for how it will be used in this recipe. It does affect how quickly it will rise and how quickly you can get your buns in the oven.

What do you need for homemade hamburger buns?

This recipe is incredibly simple – and definitely one to keep in your back pocket when you are having your next doom’s day cookout and can’t find any buns.

• Flour: I used all-purpose flour for this recipe, but wheat flour can also be substituted.
• Cake Yeast: Used in this recipe for a dough that rises quickly and efficiently.
• Oil: Helps bring together a smooth dough and adds to the golden color.
• Salt: Ultra-fine salt can be used for flavoring. It’s better to use fine salt over coarse salt for a consistent taste.
• Sugar: Essential to feeding the yeast and adding a hint of sweetness to balance out the saltiness.
• Sesame Seeds: For topping! These are totally optional but give these buns their classic hamburger bun look.
• Eggs: Used in the egg wash to give the buns a shiny, golden brown finish.
• Water: Needed to activate the yeast and bring the dough together.

Make That Bread

Combine the yeast and warm water to get the yeast nice and bubbly. Adding the sugar in this step will help the yeast activate and give it something yummy to snack on while it foams up. I activated my yeast and water in the bowl of a stand mixer before adding the flour and salt mix in, one cup at a time. If you are making flavored buns, now is also a good time to add in flavorings like garlic or onion.

When the dough is no longer sticking to the sides of the mixing bowl, I like to turn it out onto a floured surface and knead it until smooth. This process usually takes about ten minutes to really get that dough just right.

Now it’s time for the first rise. This initial rise needs to double the size of the dough, which can take anywhere from one to three hours (depending on the weather and conditions of your home). A quick way to raise dough is to use the proofing option on your oven. Or, if your oven doesn’t have this option, sometimes just putting it into the oven with the light on for a few hours will give the dough the right heat and environment to double up quickly.

Once it has doubled up, punch it down and form it into the individual buns before starting the second rise. I actually put the buns into the baking pan for the final rise so I could put the whole tray directly into the oven without losing the shape of the buns.

Bake Those Buns

When the buns have finished their second rise, it’s time to give the buns a quick brush of egg wash and then sprinkle on the sesame seeds (or other toppings like poppyseeds or dried onion!) before popping into the oven to bake!

Let the buns cool completely before pulling them apart and slicing them in half. I like to toast mine for a minute or two before piling on the toppings.

Troubleshooting and Tips

• Getting the Perfect Rise: If your dough isn’t rising well, make sure your yeast is still active. Try blooming it in warm water with a pinch of sugar. If it doesn’t get foamy in about 10 minutes, you might need new yeast.
• Kneading Tips: If the dough feels too sticky while kneading, sprinkle a little flour onto your surface and hands to prevent it from sticking. But be cautious not to add too much, or the buns might become dense.
• Baking Evenly: Place your baking sheet in the middle of the oven to ensure even baking. If you notice the tops getting too brown before the centers are done, cover them loosely with foil.
• Egg Wash Alternative: If you want to skip the egg wash, you can use milk instead for a less glossy but still golden finish.

Common Questions

• Can I use a different type of yeast?
  • Absolutely! You can substitute cake yeast with active dry or instant yeast. Just remember to adjust the quantity since cake yeast is roughly equivalent to 2.5 packets of dry yeast.
• How can I store leftover buns?
  • Keep any leftover buns in an airtight container at room temperature for up to two days. For longer storage, freeze them and then thaw them at room temperature before using.
• What if I don’t have sesame seeds?
  • No problem! You can leave them out or try other toppings like poppy seeds, minced onions, or even garlic powder for a fun twist.

After the buns have cooled and are ready to go, get ready to wow your taste buds with these homemade hamburger buns that bring a touch of freshness to any meal. They’re perfect for your backyard barbecues or even just to enjoy with your favorite sandwich fillings. Once you’ve had these, you’ll never look at store-bought buns the same way again. Keep this recipe on hand for those days when the store shelves are bare, and you need to whip up something special. With a few simple ingredients and a little patience, you’ll be chowing down on soft, golden buns that rival any bakery’s. So, fire up the grill, pile on your toppings, and let these buns shine at your next meal. Enjoy every bite, and don’t forget to share the secret of cake yeast with a friend in need.

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