This challah hamburger bun recipe is a game-changer! Imagine biting into a bun that’s fluffy, soft, and just the right amount of sweet. These buns elevate any burger to gourmet status.

Last updated August 28, 2024 – Originally posted November 23, 2020

Featured Comment:

I made these last Saturday and WOW! They are the most delicious buns I’ve ever baked! They rose up quite high and they are actually really tasty on their own! I have another batch in the machine as we speak! ~ Amy

This challah hamburger bun recipe is a game-changer! Imagine biting into a bun that’s fluffy, soft, and just the right amount of sweet. These buns elevate any burger to gourmet status.

Because the challah buns are soft, I wouldn’t use them for sloppy joes or pulled pork. However, challah buns can’t be beat when used for hamburgers.

What is Challah Bread?

Challah is a special bread in Jewish cooking. It’s usually braided and eaten on major Jewish holidays (other than Passover).

The bread is usually pale yellow in color because it contains so many eggs. The eggs also help to give it a rich flavor.

Small Warning – Not Good as a Loaf

I wondered if this recipe could be used to make a loaf of bread. So I tried it and I don’t recommend it.

It made a very tall loaf of bread. It didn’t blow the top off the bread machine, but it came close.

This loaf was almost as tall as it was long.

I’ll work on a variant of the recipe that works better when baked as a loaf.

Challah Bread

If you like this recipe check out my recipe for challah bread. The braided bread looks so pretty.

How to Make Challah Buns

This recipe is for a two-pound machine. Use the dough setting.

Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. (I use a Zojirushi bread machine and with that, I add the liquids first.) Use the dough setting.

Check the dough after five or ten minutes of kneading. You’ll want the dough to form a smooth, round ball. However, if it’s a little wet, don’t worry about it.

Here’s how my dough looked after kneading. Ordinarily, I would have added a little flour, but for this recipe it’s okay.

If the dough is too dry add liquid a teaspoon at a time until the dough balls up. If really too wet, add flour a tablespoon at a time until it looks as expected.

When the dough is done put it on a lightly floured board.

Note that the dough will be very sticky. I used a bench scraper to help me work with the dough. It helped me a lot!

Divide the dough into three equal sections. Then divide each of those into three more sections.

The goal is to get 9 hamburger buns. Form the buns and put them on a cookie sheet that’s been greased or covered with parchment paper.

Cover the buns with a clean, lightweight kitchen towel and let the buns rise for 45 minutes.

Remove the towel. Brush the buns with the egg wash.

The egg wash has been applied and the challah buns are ready to go into the oven.

Bake the buns in a 350-degree oven for 10 to 15 minutes.

Enjoy!!

Challah Hamburger Buns Recipe

Again, this recipe is for a two-pound machine. Use the dough setting.

½ cups water
3 large eggs, beaten
¼ cup canola oil
¼ cup sugar
1 teaspoon salt
3 ½ cups bread flour
2 teaspoons active dry yeast

Egg Wash Glaze

1 egg yolk
1Tablespoon water
pinch of salt

See below for metric measurements, as well as nutrition information, for this bread machine challah hamburger bun recipe.

Challah Hamburger Buns

This challah hamburger bun recipe makes the best hamburger buns I’ve ever had! The challah hamburger buns are different because they’re fluffier, softer and sweeter. They can totally take your hamburgers to the next level!

5 from 6 votes

Print Pin Rate

Course: Bread Machine Recipes

Cuisine: American

Keyword: challah, hamburger buns

Yield: 9 hamburger buns

Calories: 288kcal

Recommended Equipment

Bread Machine

Flour Sack Towel

Measuring Cup

Ingredients

Challah Hamburger Buns

½ cups (118.3 ml) water
3 eggs beaten, use large eggs
¼ cup (59.1 ml) canola oil
¼ cup (50 g) sugar
1 teaspoon salt
3 ½ cups (437.5 g) bread flour
2 teaspoons active dry yeast

Egg Wash Glaze

1 egg yolk
1 Tablespoon water
1 pinch salt

Instructions

This recipe is for a two-pound machine. Use the dough setting.
Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. (I use a Zojirushi bread machine and with that, I add the liquids first.) Use the dough setting.
Check the dough after five or ten minutes of kneading. You’ll want the dough to form a smooth, round ball. However, if it’s a little wet, don’t worry about it.
If the dough is too dry add liquid a teaspoon at a time until the dough balls up. If really too wet, add flour a tablespoon at a time until it looks as expected.
When the dough is done put it on a lightly floured board.
Note that the dough will be very sticky. I used a bench scraper to help me work with the dough. It helped me a lot!
Divide the dough into three equal sections. Then divide each of those into three more sections. The goal is to get 9 hamburger buns.
Form the buns and put them on a cookie sheet that’s been greased or covered with parchment paper.
Cover the buns with a clean, lightweight kitchen towel and let the buns rise for 45 minutes.
Remove the towel. Brush the buns with the egg wash.
Bake the buns in a 350-degree oven for 10 to 15 minutes.

Notes

This recipe is for a two-pound machine. Use the dough setting.

This recipe was developed and tested using US customary measurements. Metric measurements are calculated automatically.

Nutrition

All information presented within this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information on breadmachinediva.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. I try to provide accurate information to the best of my ability; however these figures should still be considered estimates.