Burger Buns

Cuisinart original

These buns are a nice cross between a traditional bun and a fluffy brioche bun an excellent base for any type of burger.


Makes 6 buns


2¼    teaspoons active dry yeast
1       tablespoon granulated sugar
¾      cup warm water (105°F to 110°F)
2½    cups unbleached, all-purpose flour
½      cup whole wheat flour
1¼    teaspoons fine sea salt
2       tablespoons unsalted butter, room
1       large egg
         egg wash (1 egg whisked with
1       teaspoon water and pinch salt)

Nutritional information

Nutritional information per serving:
Calories 100 (66% from fat) • carb. 7g • pro. 1g • fat 7g • sat. fat 5g • Col. 20mg • sod. 98mg • calc. 0mg • fiber 0g


1. In a liquid measuring cup dissolve the yeast and sugar in warm water. Let stand until foamy, about 5 minutes.
2. Insert the chopping blade into the work bowl of the food processor. Add the flours and salt to the bowl and process on Low to sift. Add the butter and egg and then, with the machine running on Low, pour the liquid mixture through the feed tube as fast as the flour absorbs it.
Process until the dough cleans the sides of the work bowl and forms a ball. Continue to process for 30 seconds to knead the dough. Dough should be slightly sticky.
3. Transfer the dough to a clean work surface. Knead by hand for about 1 minute to soften.
4. Put the dough into a clean bowl and cover with a damp towel or plastic wrap. Let it rise in a warm, draft-free place for about 90 minutes; dough should double in size.
5. Divide the dough into 6 pieces. Roll each into a smooth round, transfer to a parchment-lined pan, and cover again with a damp towel or plastic wrap. Let the rounds rise for an additional 30 to 40 minutes, or until nicely puffed.
6. While the dough is rising, preheat oven to 375°F with the rack in the middle of the oven.
7. Flatten each round slightly, and then brush with the egg wash all over the top and sides.
8. Put the buns into the preheated oven and bake until golden brown, about 15 to 18 minutes.
Transfer to a cooling rack and cool slightly before serving.