These are the hamburger buns you've been waiting for. 



  • 1 1/2 cups Warm Water Under 110 Degrees
  • 1 1/2 teaspoons Active Dry Yeast
  • 1 teaspoon Honey
  • 3 1/2 cups Flour
  • 1 1/2 teaspoons Sea Salt


  1. Mix water, yeast, and honey in a mixer fitted with a dough hook. Allow to sit for 8 minutes until yeast becomes foamy.
  2. Add all of the flour and sea salt and knead on medium speed for about 8-10 minutes or until dough pulls away from the side of bowl and become smooth.
  3. Place dough into a well greased bowl, cover and allow to rise for 45 minutes.
  4. Fold each side of dough over onto itself on all four sides in the bowl to make a square and recover the dough.
  5. Allow to rise another 45 minutes, and repeat folding the dough. This is realigning the gluten in the rolls.
  6. Recover dough, and rise 30-45 minutes until doubled in size.
  7. On a lightly floured work surface divide dough in half. Divide each half into 3. For a total of 6 buns.
  8. To shape rolls tuck edges of the roll under until rolls become smooth on top and round. Place rolls seam side down onto a cookie sheet lined with parchment paper or silpat.
  9. Place shaped buns into the refrigerator for a minimum of 4 hours or up to 2 days.
  10. Preheat oven to 500 degrees and remove buns from the refrigerator while oven preheats. Allow rolls to double in size.
  11. Right before placing rolls in the oven mist with water.
  12. Bake in 500 degree oven for 10 minutes. Reduce heat to 400 degree and bake 10-15 minutes more until rolls are brown on the outside and hollow sounding when top is tapped.
  13. Remove from oven and cool completely.