Create an Instant Hamburger Bun Pan

As I was making bread the other day I was lamenting the fact that I could only make a limited number of buns at one time.  I have always used my small cheesecake pans and only have six so I couldn't make buns en masse with enough to freeze for later use.  As I was trolling the kitchen to see what else I may be able to use I spied a wide mouth canning jar lid and thought it was worth a try.  It worked like a charm and produced the most perfect, beautiful buns ever!


  • A half sheet pan will hold 14 rings and this also makes nice size buns using my wheat bread recipe.
  • Line the pan with parchment
  • Use solid shortening (lard) on a paper towel or a spray to grease the rings.  Both of these methods  reach into the crevices of the ring so the dough doesn't stick.  Reapply for each use if making several batches.
  • Arrange the rings on the pan.
  • Divide the dough into 14 equal portions (my recipe makes two full-size loaves of bread and is the right amount for 14 buns).  Pull the edges to the underside and pinch to make a ball.
  • Flatten the dough balls into discs that are about 1/2' thick.  
  • Cover and set aside to rise in a warm area until doubled in size.
  • Bake according to your recipe's directions.  I bake mine at 325 degrees for 30 minutes.
  • Once removed from the oven use hot pads to hold the ring and give the bun a twist.  They pop right out.  Beautiful!

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