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Homemade Beer Burger Buns


Homemade Beer Burger Buns via @TheBeeroness

 The Beast of Yeast

If you are among the yeast-averse, those who are convinced that bread making isn’t in your skill set, you probably haven’t even read far enough to see that I have faith in your yeast taming abilities. Not only is it easier than you think, it’s so completely satisfying to watch that bread rise, yielding perfectly delicious results, and it’s also much cheaper than buying sub par alternatives at the market.

Over the past few years I’ve falling in love with the process of bread making, figuring out not just how to make dough rise, but why it fails. Here are my tips to making sure you have fresh baked success every time you tear open a packet of yeast:

1. Rapid rise yeast and regular dry active yeast are not the same. Rapid rise yeast needs more heat to activate, a heat level that will kill regular yeast. Use the type of yeast that the recipe calls for or the dough won’t rise (or won’t rise properly).

2. Buy a kitchen thermometer. Yeast is very picky when it comes to heat. Make sure the liquid you use is in the right temperature range. If the liquid is too hot, the yeast will be killed. If the liquid is too cold, the yeast won’t be activated. A thermometer will take any guess work out of it.

3. Yeast dies. Check the expiration date, if yeast is past that, it doesn’t have the living organism necessary to make dough rise.

4. Salt kills yeast. Don’t let yeast come in direct contact with salt or it will die. I’m over cautious with this, adding salt towards the end, after the yeast has been activated by the liquid. Salt is important in giving bread a bright flavor and helping you to avoid bland baked goods. Don’t skip salt, just add it last.

5. Dough rise times will depend on the temperature of your room. Dough rises faster in a warm room, and really slowly in a cold room. Although dough will still rise in a room as cold as 40F, it will take days to double in size. If the recipes says, "Allow to rise until doubled in size, about 1 hour," pay more attention to "doubled in size" rather than the "1 hour." Especially in winter, if your house is cold. It could take several hours if your house is colder than 70F.

6. Yeast feeds on sugars. You’ll have much higher levels of yeast rising success if you let your yeast feed off a little sugar (granulated sugar, honey or anything else with high sugar content). Add some to any bread recipe you make for greater levels of dough rising success.

Homemade Beer Burger Buns via @TheBeeroness

Now that you’ve had your crash course in yeast baking you are all set to tackle that culinary bucket list and impress your friends.

You can totally do this.


Homemade Beer Burger Buns

Yield: 8 buns


  • 2 ½ cups All purpose flour
  • 1 envelope rapid rise yeast (2 ½ tsp)
  • ½ tsp onion powder
  • ¾ cup wheat beer
  • ¼ cup butter, softened
  • 1 tbs raw honey
  • ½ tsp salt plus additional for topping
  • egg wash (1 egg plus 1 tbs water, beaten)
  • 2 tbs sesame seeds


  1. In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast, and onion powder. Mix until combined.
  2. In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.
  3. Add the beer to the stand mixer and mix on medium speed. Once most of the dough has been moistened, sprinkle with the salt, honey and add softened butter.
  4. Turn speed to medium-high and beat until dough is smooth and elastic, about 8 minutes.
  5. Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
  6. Preheat oven to 400.
  7. Remove from bowl and add to a lightly floured surface, knead a few times. Cut into 8 equal sized pieces.
  8. Form each piece into a tight ball. Add evenly spaced over a baking sheet that has been covered with parchment paper.
  9. Cover loosely and allow to rise until almost doubled in size, about 20-30 minutes.
  10. Brush with egg wash, sprinkle with sesame seeds and salt.
  11. Bake at 400 for 12-15 minutes or until light golden brown.

Homemade Beer Burger Buns via @TheBeeroness

Hawaiian Crab Rolls

In my neck of the woods lobster is more expensive than a one hour massage, and doesn’t last as long. But crab I can pick up for $3 making my internal "Lobster vs. Crab" debate pretty short. If you can swing it, buy the Lump or Jumbo Lump, which has big pieces of crab, as opposed to the Special or Claw meat, which is just small shreds of crab.

I know that a traditional lobster roll has mayo, but to be honest with you mayo makes me gag. I always sub a combination of sour cream and cream cheese for the mayo that I refuse to use. With a flavor as delicate as crab, you don’t want to bulldoze the flavors with too much tang, more sour cream than cream cheese gave the perfect balance.

These Kings Hawaiian Hot Dog buns are incredible. The perfect softness with a touch of sweetness that really makes this recipe, a regular hot dog bun won’t work. Scour the town until you find them, they are so crucial to the amazing end result of this recipe. Here is their store locator.

Hawaiian Crab Rolls

3 oz cream cheese

1/2 cup diced mango

2 tbs chopped fresh jalapeno (stem and seeds removed)

1/4 cup sour cream

1/2 tsp salt

1/4 tsp pepper

2 tsp fresh lemon juice

pinch cayenne pepper

8 oz lump crab meat

4 Kings Hawaiian Hot Dog Buns

3 tbs butter

1/2 cup arugula

In a bowl combine the cream cheese, mango, jalapeno, sour cream, salt, pepper, lemon juice and cayenne pepper, stir until well combined. Add the crab meat and stir until just combined, set aside.

Heat a skillet over medium high heat. Butter the sides of the Kings Hawaiian Hot Dog Buns, where they had presiously been attached to each other.

Add to the hot pan and cook on each buttered side until golden brown, about 2 minutes per side, remove from pan.

Line the inside of the toasted buns with arugula. Top with crab mixture.

Makes 4.

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