Crave: Flavorful bread adds to summer favorite

photo by: Courtesy of Mother Earth News

24-Hour Hamburger or Hot Dog Buns

The first hamburger as we know it (grilled ground-beef patty on a bun) allegedly was made by Oscar Weber Bilby on July 4, 1891, in Oklahoma Territory. Oscar’s burgers were such a hit that he served them every Fourth of July after that, sometimes to as many as 125 friends and neighbors.

Some may quibble about the origin of the hamburger, and the first hot dog on a bun is even harder to pin down, but no one disputes the fact that hamburgers and hot dogs are two of America’s most popular foods.

24-Hour Hamburger or Hot Dog Buns

This recipe for a soft, flavorful bun that can hold up to the heat and moisture of the meat (or meat substitute) and accompaniments. It is so easy to make you may never buy another commercial bun. Yields 8 servings.


2 1⁄2 packed cups (12 1⁄2 ounces) unbleached all-purpose flour

2 tablespoons sugar

2 1⁄4 teaspoons (1 package) instant yeast

1 teaspoon salt

3⁄4 cup water

1 large egg, lightly beaten

2 tablespoons olive oil or melted butter


In large bowl, whisk together flour, sugar, yeast and salt. With dough whisk or wooden spoon, stir in water, egg and oil until blended. The dough will be very sticky. Cover with lid or plastic wrap, and place in refrigerator for at least 24 hours, or up to three days.

On the day the buns will be served, remove dough from refrigerator. On lightly floured surface, knead dough gently for 1 to 2 minutes.

For hamburger buns, divide dough into 8 3-ounce pieces. Roll each into a smooth ball. Place on greased baking sheet, and flatten gently into 3 1⁄2-inch disks.

For hot dog buns, divide dough into 8 3-ounce pieces. Roll each into a 5-inch-long cylinder. Place on greased baking sheet, and flatten slightly.

Cover and let rise until doubled, about 1 hour. During last 15 to 20 minutes (depending on your oven), heat oven to 400°F.

Bake for 20 minutes, or until golden brown. Remove buns from baking sheet and place on wire rack to cool.


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