In online baking circles these hamburger buns are truly legendary. We first learned of them through a post from Our Happy Acres last year.  After searching around numerous sites, including the Fresh Loaf and King Arthur Flour, and reading through numerous online variations of the recipe, we realized we might be the only ones that hadn’t tried making them for ourselves!

Our version of Moomie's famous burger buns

Credit for the original recipe goes to Ellen Dorsey (aka ‘Moomie’), one of the original members of King Arthur Flour’s Baking Circle.  However, bakers everywhere have added or altered various ingredients along the way to make the recipe their own.

We started with the recipe posted at King Arthur Flour, with the ratio of wheat to all-purpose flours listed at Our Happy Acres, and made two ingredient substitutions.  In place of regular whole wheat flour, we used a white whole wheat to keep the color and texture of the dough a little lighter, and substituted all of the sugar in the recipe with honey.  After all, we do have bees!

The dough was soft, pliable and easy to work with, and resulted in buns that were light, but with a much richer flavor, and satisfying texture, than any squishy store-bought bun.  Here’s our version of Moomie’s Famous Burger Buns.

Yield: 8 Large Burger Buns, 12 Sliders, or 6 Large Hot Dog Buns

Preheat Oven: 375°F

The Dough:

3/4 to 1 Cup Lukewarm Water
2 Tbs Butter
1 Large Egg
1-1/2 Cups White Whole Wheat Flour
1-3/4 Cups Unbleached All-Purpose Flour
1/4 Cup Honey
1-1/4 tsp Salt
1 Tbsp Yeast

Semolina Flour (for dusting parchment) or spray oil


1 Egg White
1 Tbsp Water
Sesame Seeds

Prepare the Dough:

Place all the ingredients in the bowl of a stand mixer fitted with a dough hook.*  In areas with high atmospheric humidity, start by adding 3/4 cup of water, and gradually increasing the water until the dough is of the desired consistency.

Place the ingredients in the work bowl, starting with 3/4 cup of water, and increasing up to 1 cup as needed

Mix on low speed until the dough begins to form a ball.  Mix on the second speed for 2 minutes, and rest the dough for 3-5 minutes.  After resting, mix for an additional minute or two.  Don’t over work the dough as this will cause the dough to toughen.  The dough should be smooth, and very sightly tacky.

The dough should be soft and elastic in texture

Place the dough in a lightly oiled bowl (I use the mixing bowl, just mist with oil, and return the dough to the bowl). Mist the surface of the dough with oil, and cover loosely with plastic wrap or a damp dish towel, and allow to rise at room temperature for 1-2 hours until the dough is nearly doubled in bulk.

Shaping the Dough:

Line a sheet pan with parchment paper, and lightly dust the parchment with semolina flour, or spray oil, to prevent the buns from sticking.

Gently deflate the dough, and divide it into 8 equal pieces. Roll each piece into a ball, and set on the parchment lined baking sheet.

Using a kitchen scale will help with making each dough ball equal in size

Flatten each ball to approximately 3″ across. You can flatten by hand, but we found the bottom of a 1 Cup metal round measuring cup helped to flatten the dough evenly all the way across.

Firmly flatten each ball of dough using your hand, a rolling pin, or the base of a metal measuring cup

Cover the baking sheet with plastic wrap, or a damp towel, and allow to rise for approximately one hour until the dough is noticeably puffy.

Allow the shaped buns to proof at room temperature for approximately an hour


Whisk the egg white with the tablespoon of water to make an egg white wash. Brush the top of each bun lightly with the wash, and sprinkle sesame seeds evenly across their tops.

For a classic hamburger bun look, sprinkle the buns with sesame seeds before baking

Bake the buns for 15 to 18 minutes, at 375°F, until golden, rotating once halfway through baking if your oven bakes unevenly.

The egg-white wash gives the buns a rich golden color

Transfer the buns to wire racks to cool.

These buns are excellent as is, but equally as good lightly toasted on the grill, and will stand up to even the juiciest of burgers!  They take less than 4 hours to make, and have a texture that is far superior to any plastic wrapped burger bun in a grocery store.  After all, a homemade burger deserves a homemade hamburger bun, don’t you think?

This dough also makes great hot dog buns!

If you’ve never made hamburger buns before, even if you’ve never made bread before, I highly recommend trying these at your next summer barbecue for that extra something special.  These buns are famous for a reason…and we’ll be making them again very soon!


*Most versions of this recipe we found call for the use of a bread machine or food processor.  We make all of our bread at Curbstone Valley using a stand mixer, so we’ve adapted the recipe for use with a mixer.  If you are using a bread machine, we recommend following the mixing directions at ‘Our Happy Acres’.