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Hamburger Buns

Course Saturday Grill Night
Cuisine American
Keyword grill, hamburger
Cook Time 35 minutes
Servings 60 buns


  • 3 1/2 cups warm (105-115 degrees) water
  • 1 cup canola oil
  • 3/4 cup sugar
  • 6 tbsp active dry yeast
  • 3 large eggs beaten
  • 1 tbsp french salt
  • 6 1/4 cups Kamut


  1. In a large bowl, mix the water, oil, sugar, and yeast. Let sit until it blooms, about 10-15 minutes. Add the beaten eggs, salt, and flour. Stir together.

  2. If doing by hand, turn the dough out onto lightly floured surface and knead until smooth- about 5 minutes. Adding more flour if needed until the dough does not stick to the surface. May use a heavy duty mixer if desired. When the dough comes away from the sides of the bowl you have enough flour. Knead for 5 minutes.

  3. Preheat the oven to 425. Roll the dough out 1/2 inch thick on a lightly floured surface. Shape the dought into different size buns as desired.

  4. Spray baking sheets with cooking spray and place the buns about 2 inches apart. Cover with a dishtowl and let dough rise for 15 minutes. Bake 5 minutes on the bottom rack, then 5 minutes on the middle rack. Let cool on a wire rack. Store in plastic bags until ready to use or freeze for up to 3 months.