Hamburger Bread

These semisweet buns are perfect for hamburgers.


The quantities in this recipe were originally based on 2/3 of another recipe, as this fits better in the limits of my bread machine; I've left the amounts this way so that they can easily be readjusted to 1 kg flour, no message is meant on the moral qualities of this bread or those of hamburgers :)

The buns are "european-sized": for bigger hamburgers you may want to cut the dough in 8 parts instead of 12.

If made in advance, they can be cut in half and frozen; they can be then defrosted and grilled together with the hamburger meat.

The lard in the recipe is quite important for texture and taste: as a (lacto-ovo) vegetarian or pork-free variant one could use the same amount of butter instead, giving a slighty sweeter taste, but oil isn't going to work.


For 12 buns:

  • 666 g flour
  • 50 g yeast
  • 33 g sugar
  • 100 g lard
  • 266 g water
  • 2 teaspoons salt
  • sesame seeds

Mix the ingredients except the sesame seeds as usual for bread and knead until you have a smooth dough; place it in a covered bowl and let rise for about 1 hour in a warm place.

Take the dough out of the bowl, knead it a little to remove some air, cut it in 12 parts and form small balls. Place them on a baking sheet, sprinkle some sesame seeds on the buns, cover with a moist cloth and let rise for another hour.

Preheat the oven to 200°C and bake for about 15 minutes, until golden brown in color.

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