Olive oil hamburger buns, without eggs and without butter, a recipe that’s part of our collection dedicated to Homemade bread recipes.
My kids, like all youngsters, love hamburgers, but with one small detail: they want mom to make them!
And yes, they don’t like those from large chains, but only homemade ones, with fresh, fragrant and substantial bread, freshly purchased meat and real fried potatoes, not frozen.
So it often happens that our Saturday night of homemade pizza turns into a Saturday of homemade hamburgers.
With this recipe I prepared the buns in the morning, photographed them and in the evening I brought them to the table, ready to be devoured!
Have you ever tried making hamburger buns at home?
I follow a delicious recipe, substituting olive oil for butter and they always turn out soft, fragrant and crusty.
Would you like to try making them too? Here is the recipe, and if softness is never enough for you, also try the Quick hamburger buns. Let’s go to the kitchen now, but before rolling up our sleeves I remind you that if you want to stay updated on new recipes you can follow my Facebook page (here) and my Instagram profile (here).

Take a look:

Olive oil hamburger buns, super soft and butter-free

Difficulty: Easy
Cost: Economical
Rest time: 2 Hours
Preparation time: 20 Minutes
Portions: 10
Cooking methods: Oven
Cuisine: Italian

320.36 Kcal

calories per serving

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Energy 320.36 (Kcal)
Carbohydrates 48.75 (g) of which sugars 7.20 (g)
Proteins 9.29 (g)
Fat 11.26 (g) of which saturated 2.43 (g)of which unsaturated 2.33 (g)
Fibers 2.29 (g)
Sodium 471.62 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

5 cups type 0 flour
1 5/8 cups milk (or water)
6 tbsp extra virgin olive oil
3 tbsp sugar
1 1/8 tsp active dry yeast (or 0.42 oz fresh (about 12 g))
2 tsp salt
1 egg (for finishing)
2 tbsp milk (for finishing)
to taste sesame seeds (for finishing)

Tools

Baking sheet
Pastry brush
Parchment paper
Metal bench scraper

Olive oil hamburger buns — super soft and butter-free

In a large bowl pour the flour, almost all the lukewarm milk and the yeast, stir to dissolve it and then mix everything with a spoon.
Add the oil and the sugar, then the remaining milk and the salt.
Work the dough in the bowl; as soon as the dough starts to take shape, transfer it to the work surface and, without adding flour, knead until the mass begins to pull away from the surface without leaving many residues.
Cover with a cloth and let rest for ten minutes.
Resume kneading the dough for a couple of minutes, and as soon as it looks smooth and homogeneous, form a ball with the help of a scraper, move it to a bowl, cover with plastic wrap and place in a warm spot to rise (in the oven with the light on) until doubled.
This will take about 2 hours.
Once doubled, not before, turn the dough out onto the work surface and without deflating it too much, divide it into portions of 3.5 oz (about 100 g) each.
Shape into balls and place them again in a warm spot to rise until doubled; if the first rising was complete, this time they will take about 30 minutes.
Preheat the oven to 356°F (convection) and as soon as the buns have doubled (not before), brush them with beaten egg mixed with milk, sprinkle with seeds as desired and bake for 15-20 minutes.
They will be ready when they are well golden on the surface and cooked on the bottom.
Remove from the oven, let cool slightly and serve.
You can keep leftover buns until the next day in a plastic bag.
Alternatively, once cooled, freeze them to thaw as needed.
To obtain soft buns, a correct proofing is essential. If despite the indicated times the dough is still behind in rising, wait longer.