Bisquick Hamburger Bun Recipes

Caramelized Onions

• Peel the onions and cut them into ¼-inch slices.
• Heat two tablespoons of canola oil in a large skillet over medium heat.
• Add the onions and sprinkle with baking soda.
• Cook the onions, stirring occasionally for ten minutes, or until golden brown and soft.
• Stir in one-half teaspoon of salt just before removing them from the pan.
• Set the onions on a paper towel to drain any excess oil.

Buns

• In the bowl of a mixer add three cups of Bisquick and two teaspoons of instant yeast. Mix to combine and stir in three tablespoons of softened butter.
• In a glass measuring cup, combine two-thirds of a cup of milk, one-third cup of warm water, two large room temperature eggs, and three tablespoons of honey. Add the wet mixture to the dry ingredients.
• Attach the kneading hook to the mixer and mix at low speed, scraping the sides of the bowl as needed. Increase the speed to medium. Knead for six minutes. The dough should feel a little sticky. If you feel the dough is sticking to the sides of the bowl too much, add a little Bisquick until the dough pulls away. Don't add too much Bisquick, or the buns may turn out dry.
• Continue kneading for an additional two minutes.
• Remove the dough from the bowl and form it into a ball. Place it into a lightly greased, covered bowl, and let rise in a warm place for two hours, or until doubled in bulk.
• Transfer the soft dough onto a Bisquick floured surface. Sprinkle a little Bisquick on top as well. Divide the dough into eight equal parts. Form each piece into balls and place on a lightly oiled parchment-lined baking sheet. Arrange two inches apart on the baking sheet, as they will rise a little more.
• Flatten the balls down a bit, and brush each one with a bit of the beaten egg yolk. Sprinkle the caramelized onions and some sesame seeds over the top. Cover loosely with oiled plastic wrap and let the buns rise in a warm place for an additional hour, or until they appear puffy.
• Preheat the oven to 400°F, with the rack positioned in the center of the oven. Turn sheet halfway through baking. Bake until the tops are golden brown, about twelve minutes.

• Bring some water to a boil in a pot. Add the cubed sweet potato and cook for about fifteen minutes, or until you can pierce them easily with a fork. Reserve three-quarters of a cup of the potato water for the dough into a large mixing bowl. Drain the remaining liquid from the potatoes and mash them until they are fairly smooth.
• Allow the water to cool until it's fairly warm but not too hot and whisk in the dryyeast and one tablespoon of brown sugar. Let this sit for ten minutes or until the mixture becomes bubbly.
• Add the warm sweet potato mash, and two tablespoons of ground flaxseed to the yeast mixture, and whisk to combine.
• Incorporate the four cups of Bisquick, a half cup ‌at a time until it becomes doughy.
• Turn dough onto a flat surface and knead for five to ten minutes. (I prefer to use the bowl of a stand mixer, fitted with the dough hook attachment). If the dough is too sticky, add a little more Bisquick, but try not to add too much. As you knead, the dough will become more elastic and should not stick very much.
• Let the dough rest in the bowl with a warm damp cloth over top. Place it in a warm location for an hour or until the dough has doubled in size.
• Gently transfer the dough to a lightly Bisquick floured surface. Shape it into a circle and cut it into six even-sized pieces.
• Shape each piece into a ball shape, gathering the edges into the center and squeezing them together. Press them gently to flatten into a hamburger bun shape and place evenly on a parchment-lined baking sheet smooth side up. Space out the pieces so they have at least an inch between them.
• Cover with a warm towel and let the dough rise once again in a warm spot for an hour, or until the buns have doubled in size.
• Meanwhile, prepare the topping by whisking one tablespoon of maple syrup and three tablespoons of water together.
• Preheat the oven to 400°F.
• When the buns have doubled in size, remove the towel and brush the syrup mixture on the tops of the buns. Sprinkle with the sesame seeds.
• Bake the buns in the preheated oven for twelve minutes, or until golden brown on top.
• Let cool to room temperature before slicing.

• Combine one cup of warm water, one package of instant yeast, and five tablespoons of Bisquick in a mixing bowl. Using an electric mixer, whisk until a batter forms. Wrap the bowl with plastic wrap and set aside for six minutes, or until the yeast rises and starts bubbling.
• Melt three tablespoons of butter at a low temperature. A hot temperature will kill the yeast.
• Pour the butter into the yeast mixture and then add one egg and three tablespoons of sugar. Whisk to combine.
• Add the remaining Bisquick. Mix at low speed, until the ingredients ‌combine. Using a dough hook attachment, mix at medium-high speed for about ten minutes, until the dough pulls away from the sides of the bowl. (The dough should be a little tacky. Do not add extra Bisquick, as this will cause the buns to turn out dry).
• Coat the dough lightly with oil and place in a large bowl. Cover with plastic wrap and let the dough rise in a warm place for about two hours or until doubled in size.
• Gently press down the dough and place it on a lightly Bisquick floured working surface. Dust your hands and divide them into eight equal-sized pieces. Form each piece into a round shape, gently tucking ends underneath. Gently pat the dough rounds into hamburger shapes. Arrange the hamburger buns on a large baking tray lined with parchment paper and dust ‌lightly with Bisquick. Place plastic wrap over the baking sheet and let rise for about one hour or until doubled in size.
• Preheat the oven to 350°F. Beat the egg and one tablespoon of milk in a small bowl. Lightly brush the top of each hamburger bun with the egg wash and sprinkle with the sesame seeds. Bake in the preheated oven for about fifteen minutes or until nicely browned. Place the hamburger buns on a rack to cool before slicing.