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Gluten free, soy free, peanut free homemade hamburger buns.

Homemade Hamburger Buns

Yield: 6 fantastic buns




  • 2 Tbsp active dry yeast
  • 2 oz sugar
  • 10 oz warm water (approximately 110°F)
  • 2.25 oz canola oil
  • 9.50 oz Roux Mix
  • 7 oz Cake Mix
  • 1 tsp salt
  • 1 large egg
  • Egg wash for topping = 1 egg yolk + 1 Tbsp heavy cream


Preheat oven to 425°F. Line half sheet pan with silicon baking mat.

  1. In the bowl of a stand mixer fitted with paddle attachment, add yeast, sugar, warm water, and oil. Stir together for 20 seconds on low just to combine. Turn off mixer and let mixture stand for 5 minutes or until foamy.
  2. While yeast is doing its thing, combine Roux Mix, Cake Mix, and salt in a medium bowl.
  3. When yeast is ready, add egg and beat with mixer on lower.
  4. Once combined, slowly add dry ingredients. Dough will look very sticky at this point.
  5. Beat for 3 to 4 minutes on medium-high speed. Dough is ready when it has grown up the sides of the bowl and no longer looks sticky.
  6. Using a spatula, scrape dough from sides of the bowl. If it still feels/looks too sticky beat a little longer. If it forms a ball nicely in the bottom of your bowl, you’re ready to rock n’ roll.
  7. Divide dough into 6 even balls – I used a white scoop here which is just over a ½-cup. Place on prepared sheet pan. Cover with a clean kitchen towel and let dough rest for 10 minutes. The dough doesn’t need to rise too much here so it’s not so important that you place the dough in a warm place like most yeast breads. I placed mine on the stovetop while the oven was preheating.*
  8. After 10 minutes, brush buns with egg wash** and sprinkle with sesame seeds. Bake for 10 minutes until golden brown.
  9. Let cool to room temp. and use same day if possible! They are great brushed with butter and then grilled 🙂 If storing overnight, keep in airtight container and in refrigerator if keeping for a few days.

*In the photograph you’ll see mini pie rings around the dough. I used these just in the case the dough was too loose and needed a form to help it hold its shape. I ended up not actually needing them – the dough was quite firm and held its shape perfectly while rising!

**You can use a variety of different egg washes; each achieves a different result. Egg yolks and cream creates a very browned, glossy crust. Egg yolks with water creates a browned and shiny crust but less intense than with cream.