Artisan Hamburger & Hot Dog Buns (Easy... No Kneading... No Mixer... No Yeast Proofing)

I frequently use store-bought hamburger and hot dog buns, but there are times when I'm looking for something special and a fresh from the oven artisan bun can change a good hamburger or hot dog in to a great dining experience. You'll never find a hamburger or hot dog bun like these at the store.
Thanks - Steve
Website: If you liked this video you will find it (and others like it) on my KZbin channel and website (nokneadbreadcentral.com)... a website dedicated to providing quick & easy access to no-knead bread resources.
Cookbooks: This recipe and others like it are in… “My No-Knead Bread Cookbook”. Cookbooks are available on my website… NoKneadBreadCentral.com and Amazon.com.

[@cityboy24]

I've followed "professional" bakers and have countless books on bread making, yet this guy is producing the bread that I want to eat! Simple instructions that just work. I've made quite a few of Steve's recipes (the cinnamon buns are outstanding!) and they ALWAYS work. Thanks so much for doing this.

[@TheHighlanderGirl]

It’s 10/21/24. I’ve made your bread 4xs in 2 weeks, and have 2 loaves vacuumed sealed in my fridge. I brought a loaf to work and people thought it was sourdough. They raved about it. Thank you so much!🙏👍👏🫶😉

[@mmmckinney8317]

you should be called the bread master. I really enjoy all of your videos

[@nancydurkee4993]

You surely do take the fear and mess out of making bread; I thank you for that very much.

[@davemccracken6436]

Steve, The simplicity of your method of teaching is as valuable as your recipes. I cannot wait to start trying some of these. I love the idea of home made bread and rolls, and I JUST MAY become a true baker of breads at home. THANKS so very much. Dave

[@artisanbreadwithsteve]

Super... I found the sticky dough clogged up anything large (a dough hook is narrow). By the way, my spoon is short and plastic. It sticks less to plastic and short is easier to use. Steve

[@nancyklune52]

Ho Hum.....perfect as usual. Husband loved them. To top them off I made homemade potato chips, half seasoned with Tony's and the other half with rosemary, garlic and seasalt. 'Twas a good meal. I made 6 HD buns but making 8 buns from the recipe would have been perfect size. With the oversize buns I will cut in half for HB buns. Thanks Steve.

[@renitacipriani1216]

Your series of Artisan Bread w Steve... works perfectly w my Lekue... and have shared w my NON BREAD making friends who have now jumped on the band wagon and have gone NUTS . making all sorts of bread The recipes are easy but the Videos demo's were the selling point .. YOU makes it so easy....So a Great Big Thank YOU... we love the books and the videos... ..

[@BethyKable]

Fantastic recipes, so simplified and yet tasty. Your calm, measured teaching technique instills confidence and makes me think I can really do this !

[@larrysauve6737]

Did my first loaf and it was wonderful! Been baking breads 60+ yrs Yours is so so simple. Have ordered your books. Larry Sauvé

[@honeybadger6127]

this guy is still awesome.. no pointless music playing too loud.. just the voice.

[@catmom1322]

Steve, it's October 2020 now & you are my go-to baker with your no-knead breads. Thanks so much!

[@mikemagnum7987]

Steve, Thanks for these Artisan Bread videos! You just made my life easier and added a kitchen quality that I had been lacking! Thanks a-lot!

[@31048rag]

We love you Mr Steve for teaching us to make bread. God bless you Mr Steve.. We will make this bread today.

[@timstarks1468]

Dear Steve. You the man.. The Bread man..I only have a toaster oven...love all your Breads and pizzas. You have helped me save $100's of dollars. Thank you so much.

[@bonnie_gail]

God bless you for making bread less complicated !!

[@user-xp5qx8wg9x]

Unbelievable, who knew!! Thank you for sharing this easy recipe. All of your recipes and techniques work just as you say. They should teach this in schools.

[@mangouav1843]

I have NEVER had burger buns that tasted as good as these. Thanks, Steve. Never buying them again!

[@pamkasserman52187]

Can't say thank you enough. Nothing but success on everything I have done. You make it simple and easy as well as full proof. Making something every day. Stay happy and healthy

[@timcharles4135]

Such a difference in homemade and store bought. Thank you Steve for this recipe. Blessings, Melanie

[@fayutang]

2021-03-21 💗 🍞🥖Steve Gamelin taught me to bake my own bread. I have been making them for almost three years, I mix with dried garlic powder, all kinds of dried herbs, curry, nuts, seeds etc. but also, cinnamon, honey or with extra sugar then you get sugar bread :-) No one makes bread so fast, simpel and much easier as 'Steve from no knead bread'. I thank you a lot Steve😃 Much loaf love from the Netherland

[@artisanbreadwithsteve]

"No-Knead Artisan Bread with Steve" and it will be available at Amazon.Com. - Steve

[@Klink52]

OMG!! Just made a batch of Hot Dog Buns. Best ever!! No more store bought buns ever again!! Thanks Steve!!

[@susyshepard320]

You alway do such a great job.

[@alibab3704]

You're really good at teaching, because you're not trying to show your face on camera every 5 seconds . Thank, you for these videos, they are so easy to follow , that I started to make bread right away, after I watched your video. Bread was amazing.

[@LadyMaltese]

STEVE! You are a bread Rock Star. Every Spring a couple who are good friends of mine host a Welcome Spring Grill. Very welcome in Wisconsin after the snow and cold fades. They are both big meat grill fans so I think my contribution this year will be to make some hamburger and brat buns for their party. Thank you so much. Using the bread flour makes a huge difference. I love all your recipes and real sense baking attitude.

[@danieljacobson74]

Hi Steve. I just... I really feel welcome right now. Thank you.

[@lorrainewilliams7896]

So now I know you can also make crescent rolls from this method too. You rock, Steve!

[@stargirl12387]

Wow! You are the Bread Man! Thank you for sharing these videos. My 11 year old son and I love making your recipes. Bless you and I hope all is well ❤️

[@bpp325]

Another winner from Steve. Thank you much. :)

[@dizziechef9502]

Hi Steve , I made these . I used my bun mold covered with cut out parchment . Let them rise , baked. Not as soft as from the store but still soft and delicious

[@merryhunt9153]

I'm going to try this. I've already made your white bread and olive bread, and both recipes were very popular. Thanks.

[@rvrrvn4487]

Thanks for sharing your knowledge! I didn't realize making bread was so easy! I make the best Olive 🍞 loafs !! Lots of love, Steve!..Today, I'm givin a go at the HDB's and HB's recipe! I'm sure it will come out greeeeeat! , as all of your recipes do!!

[@OurHealthyLifestyleTips]

Best Bread Channel EVER 💜

[@scottymat4566]

Thanks Steve, I've been making the bread on a regular basis and now I shall try the rolls just a little variation to lunch time. You make it look so easy yet I'm all fingers & thumbs :)

[@sharonlatour6230]

They look wonderful! no bad preservatives in them! I am so going to do this! Thank you Steve!

[@timcomer262]

Made this once. Delish! Gonna try adding a T of sugar to soften the buns a bit. Everything else the same so wish me luck.

[@proph3t0607]

Thanks for the video! I've been looking for an easy way to make buns for when I grill, all of the recipes I found were really complicated.

[@artisanbreadwithsteve]

Flour is your friend... dust the outside of the rolls with flour and hands. Steve

[@artisanbreadwithsteve]

Conventional oven... many of my readers and subscribers don't have convection, and my goal isn't speed. Steve

[@ruchitagadgi5155]

Because of all the comments i am little bit confused, please tell me that if i am not using baking stone then for how much time and for what temperature i must cook the buns.... i liked your teaching even i tried 1 receipe of whole wheat bread and it came out awesome now wanna to try hamburger buns.

[@cotufita1984]

Hello Mr. Steve. I just found your videos today. My no knead bread is slowly risen until tomorrow! I'll let you know how it came out. I have use that method before from baker Bettie. Here, where live, bread flour it is not available at the supermarkets, so I use all purpose flour. Thanks for sharing your great videos. Well explained, easy to follow instructions. Congratulations.

[@artisanbreadwithsteve]

Doing the final touches. I am probably a couple weeks away. Steve

[@anglu5494]

Wow! Another great recipe!! Making this for my 4th of July burgers. I guess it’s my fourth recipe from you. All the others were a success! This should be too! Thank you! I’ll buy your book for sure...hope it’s on Amazon.

[@mrsli888]

buns look great Steve.

[@pamelapelech3249]

Yummy. I will try this recipe.

[@michellerob80]

Beautiful.

[@douglascloud4484]

Steve I love all of your bread recipes. One problem on this bun recipe as you laid out your dough they were behind the big flour container. FYI thanks for sharing your thoughts and recipes.

[@jeannecooke4862]

Beautiful!

[@nickslyrics3291]

Damm, son....... Me want buns! Burger and dog BUNZ, ARTISannn!!

[@jsalazarmaya]

Love your channel. Thanks for sharing!

[@WootTootZoot]

May I suggest, use King Arthur Bread Flour instead of Gold Medal Flour. King Arthur has a higher protein content, you'll get a softer bun after baking.

[@davidbaird1898]

Just last night I paired hotdogs with crispy bacon. Now I can't wait to make your rolls to put my new combination on!

[@paprisarkar5662]

I enjoy your all the videos!

[@cgarvin4637]

I'm making these buns tomorrow. Can't wait to try for dinner tomorrow! Btw, I didn't have the long spoon you use to stir and blend the flour mixture. I have used many of your recipes and just haven't bought one of those long spoons yet and so I have tried several utensils to stir with and it wasn't easy. Anyway, tonight I tried a plain ol' table knife ...and it worked great!! So easy I couldn't believe it. Just wanted to share :)

[@angelacooper5030]

Beautiful I will try it !

[@otroems]

you are almost my new heroe heheeee.. thanks for your videos Sr

[@usharege]

My son & daughter in law are coming to India in October, if your book is published by then, I can ask them to get a copy of it for me. Thanks for this new video. Usha Rege

[@nmp58]

Love your videos. Do you use convection or conventional oven? How do you get such a nice crunchy crust?

[@shawhit3462]

Great video. Love all your videos. Anyone can bake breads your way. Thanks so much. More videos please. How about a stollen bread?

[@cynforrest]

Wonderful, as always. Thanks

[@shellydianenovascotia3914]

Could you use "some" whole wheat flour for this recipe? And add some herbs to bread? Rosemary.

[@christalbarquero2813]

Yet another GREAT vid! How's the cookbook coming along??

[@NicAngels16]

I love watching your videos! I want to try making some of these, but was wondering if you have to use bread flour, or if all purpose would work too.

[@stevengamelin621]

Bread flour has more gluten. If you use all-purpose flour it won't rise as much, but that's okay. Steve

[@taxslave5766]

The mixed dough has been sitting in the bowl on the counter for two days and smells like wine, I'm thinking it's gone bad! I'll bake it up anyways for the practice, Maybe my buddies and I use the buns as hockey pucks on Christmas day. And yes, I am Canadian!

[@sandim25]

Someone else asked, but I didn't see an answer. I don't have a pizza stone. Can I use a cookie sheet? Baked a fabulous sandwich bread today. LOVE your recipes! Next up, the cinnamon raisin bread.

[@artisanbreadwithsteve]

Yes, you can use an unheated cookie sheet. Steve

[@airworksgreat]

I tried but why my bread is flat and harder. Can you tell me what temperature is good for proofing?

[@Kelleena1on1]

I love this , thank you :-)

[@margiejcupcakeprincess4711]

Absolutely wonderful ty

[@stengerj1629]

I followed your recipe to the tee, but still came out wet and hard to work with. What's the remedy for this? I live n a tropical area. Would that affect the outcome after the proofing?

[@artisanbreadwithsteve]

You may want to watch "No-Knead Bread 101 (Includes demonstration of Sesame Seed Bread… Italian, Muffuletta, & Sandwich)”. It demonstrates newer technique including how to dust the dough with flour in the bowl. Steve

[@malikimtiaz4434]

Sir how much percent protein in this flour? and hydration value..?

[@TheDelicFlame]

i used all purpose is it fine

[@pamkasserman52187]

Question? How do you store your yeast?

[@odetterobitaille5545]

Don’t have a baking stone.If I use cookie sheet or glass pan,do I still cook at same temperature and baking time

[@usharege]

Can you give an image of "New England Hot Dog Bun Pan" so that I can find out if it is available in India ?Thanking you for your prompt reply. Usha Rege

[@artisanbreadwithsteve]

The reason I put "New England Hot Dog Bun Pan" in quotes was to give you the search words to use in your web browser...it should take you to the pan. Steve

[@usharege]

What will be the title of your book? usha rege

[@usharege]

When I follow the recipe exactly as you have shown,my hot dog buns & hamburger instead of rising up, they spread out & loose shape. How can this be remedied ?I tried reducing water but it had the same result. Though the bread tastes very nice. Please help. Usha Rege

[@artisanbreadwithsteve]

There's a "New England Hot Dog Bun Pan" designed to shape hot dog buns. Steve

[@lindapennock2831]

I thought I followed exactly but the crust was not crunch like yours and was tough to chew. I did the basting with vegetable oil. I had to bake for 20 min to get the browning to start. Is it my oven?

[@artisanbreadwithsteve]

The longer you bake, the harder the crust. You may want to use a PMDO. Steve

[@abbyhawk7615]

I can't afford baking stone. Ok to use cookie sheet?

[@MamiSantana]

My first attempt to make homemade bread failed terribly! I used regular flower instead of bread flour, but followed the recipe step by step... My bread was rock solid just a few minutes after I took it out of the oven... What could have gone wrong? Lack of humidity??? I've seen other videos where people put a baking sheet with water underneath the bread, to create vapor inside of the oven, do you think this would help?

[@artisanbreadwithsteve]

Bread flour has more gluten and it will give you an airier crumb. Watch, "Introduction to No-Knead Turbo Rolls (World’s Easiest Dinner Rolls… Ready to Bake in 2-1/2 Hours)" and use 6 "Wilton mini round cake pans (4” x 1-1/4”) - $5.99 (3 pack)" to shape & bake your hamburger buns. It's my favorite recipe and technique for making hamburger buns. Steve

[@MamiSantana]

Thank you!

[@susyshepard320]

Steve can you do a sandwich loaf in a Pullman loaf pan please?

[@artisanbreadwithsteve]

Yes... but it may be a little small. Pullmans are larger. You can increase the ingredients and bake time. Steve

[@lusnorthernhome3410]

Could you use a regular baking sheet?

[@artisanbreadwithsteve]

Yes. Steve

[@piasethi5234]

Do u plan to do a sour dough series too?

[@artisanbreadwithsteve]

No, but you can use your starter for my recipes. Steve

[@rivergal47]

Thanks very much!

[@sammi-joreviews1135]

What is the best way to keep any leftovers from drying out? I have wicker w/cloth baskets but not sure if they're big enough. I'm using one to hold my husband's Keurig Coffee pods in.

[@artisanbreadwithsteve]

I store my bread in plastic bread bags I get on the web. Steve

[@sammi-joreviews1135]

Thank you. I'll check them out. Wish I could upload photos. I made my first "Turbo" loaf bread last night. It didn't rise as well as it should but I think it has to do with my adding the wet ingredients first & dry ingredients second. It was still really, really good tho. My husband likes it. I hope to try for yeast rolls next. I need to work on making the crust not quite as hard. I baked the bread in a 4.5qt Le Creuset Dutch Oven. It seemed to turn out to be a bit too big for it. I hope I can make yeast rolls that will rival the ones a local restaurant makes. (My husband says that a whole foods store will have the seeds & other herbs I need. Perhaps combining herbs into bread will turn out as well as my doing the same with cakes, pies, and custards. Thank you for the info.

[@billmorley3530]

I like adding some whole wheat flour to your recipes; hot dog and hamburger buns as well as pizza. What would the ratio of the flours be?

[@artisanbreadwithsteve]

I use like to use 1 cup whole wheat with 2 cups bread flour. I think it's a good balance, but I have also use 2 cups wheat with 1-1/2 bread flour. Steve

[@BrewersYield]

will all purpose flower work with this method? i've made no knead pizza dough but its allot more wet when it sits over night. and i use ALLOT of olive oil in the cast iron pan i cook it in.

[@artisanbreadwithsteve]

Bread flour is better, but all-purpose is ok. And, you may want to go to nokneadbreadcentral.com/. There are several pizza dough videos. Steve

[@piasethi5234]

I don’t have a baking stone. Could I just use a tray?

[@artisanbreadwithsteve]

Yes, and you don't need to preheat it. Steve

[@tinadunlap6171]

Must u use bread flour ? Must u use quick yeast ?

[@artisanbreadwithsteve]

You can use any dry yeast, and you can use a-p flour, but bread flour is better. Steve

[@gingerlee4975]

Do you have to use pizza stone to back these

[@artisanbreadwithsteve]

No, you can even use a cookie sheet. Steve

[@chillinebony]

ur amazing, thanks

[@alpharesearch3]

I guess you had some Artisan Hamburger & Hot Dog Buns for Labor Day?

[@bhawanabothra9141]

Will this be as soft as hamburger buns

[@bhawanabothra9141]

Can i use milk instead of water thnx

[@laurieruth9907]

If I don't have bread flour can I use regular

[@artisanbreadwithsteve]

Yes, and if start making bread regularly you may want to get bread flour. Steve

[@OTuit]

I tried your rolls, but found shaping them frustrating. I know now to let the dough rest.

[@shelleybruns2639]

Thank you very much Steve, you rock!!!

[@bonnie_gail]

Where did you get your pizza peel ?

[@artisanbreadwithsteve]

It's an "Epicurean slate pizza peel". I don't remember when or where a got it. Steve

[@shahfaisalkhanafridi1929]

Can we use All purpose flour instead of bread flour ?

[@artisanbreadwithsteve]

All-purpose is ok, but bread flour is better. Steve

[@shahfaisalkhanafridi1929]

@@artisanbreadwithsteve thank u :)

[@susanmousseau9768]

can I freeze the bread dough?

[@artisanbreadwithsteve]

From cookbook: If you wish to save dough... divide it into portions, drizzle each portion with olive oil, place in zip-lock bag, remove excess air, and refrigerate for up to two days or freeze for up to two months. To thaw dough… move dough from freezer to refrigerator the day before (12 or more hours), then place on counter for 30 minutes before use to come to room temperature. Steve

[@alexandragee1521]

Does it matter if you dont have a baking stone?

[@artisanbreadwithsteve]

You can bake it on a cookie sheet. Steve

[@alexandragee1521]

Thank you for the reply!