Onion Poppy Seed Hamburger Buns in the Food Processor

This is my absolute favorite recipe for hamburger buns. You can also shape them into long buns for hot dogs. When it starts looking like it’s going to be warm enough to grill, I make some of these buns for the freezer. They're finally starting up the lawn mowers in our neighborhood, so I made some of these in anticipation.
They are quick to make in the food processor. I let them rise right in the processor; why clean two bowls? You can also make them using any method you usually use to make yeast dough.
I use INSTANT yeast or rapid rise yeast – like SAF or Fleishman’s instant yeast. If you use active dry yeast, the rising times will be longer.
Onion Poppy Seed Hamburger Buns
1 medium onion -- chopped (6 oz)
4 tablespoons butter -- (or oil)
1 teaspoon poppy seeds (optional)
16 Ounces Bread Flour (3 -3 1/2 cups)
2 1/8 teaspoons instant yeast (1 package)
2 tablespoons Instant Dry Milk
1 teaspoon sugar
1 1/4 teaspoons salt
1 large egg
3/4 Cup Water -- warm (120-125°) May need less
Makes 1 dozen
• Chop the onions in the food processor with the steel blade. (Don’t wipe it out, you will still need it).
• In a 10-inch skillet, gently cook onion in butter or oil until soft but not brown, about 8 minutes. Do not cover so any extra water evaporates. Add poppy seeds and cool to lukewarm.
• Fit food processor with dough blade. Weigh flour right in processor bowl, put on the machine and add the yeast, dry milk, sugar, and salt.
• Add onion mixture to dry ingredients in food processor with egg. Cover and start processor, add water slowly, until dough starts to form a ball (depends on how "wet" the onion was) and process 1 minute.
• Let rest 10 minutes in warm place in processor bowl, covered. Shape into 12 hamburger buns, about 2 1/2 oz each, let rest a few minutes and flatten again, then let rise 30 minutes or until doubled. Place on a parchment lined ½ sheet or 2 greased cookie sheets.
• Preheat oven to 375°. Bake until golden brown, about 20-22 minutes. Remove from pan immediately and cool on wire rack.
April 2014: Cost about $1.26 cents per dozen if using purchased onions - 11¢ per bun. (Compare to purchased buns - these cost 80¢ for 8 buns)

Per Serving: 187 Calories; 5g Fat (24.3% calories from fat); 6g Protein; 29g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 275mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.


  1. I can say that I've had the Onion Poppy Seed buns with Iowa Sue and they are very delicious. It's a refreshing change from plain buns. I love how her bread recipes can be made in the food processor.

  2. These look like a good buns recipe. When do you add the poppy seeds ?

  3. Hi, Marla,
    The poppy seeds are added to the onion mixture right after you take it off the heat to let it cool a little before adding the onions to the yeast mixture.
    This is our favorite bun recipe, although we like the butter buns too.


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