hambroodjes

Hambroodjes, literally “hamburger bread rolls,” are soft, round bread rolls intended to be split open and used as hamburger buns. They provide a neutral, slightly sweet base that holds a patty, toppings, and sauce without falling apart.

The dough is an enriched bread dough, typically made from flour, water or milk, yeast, salt, sugar, and fat such as butter or oil. Eggs may be included to increase richness. The dough is kneaded, allowed to rise, divided into portions, shaped into buns, proofed again, and brushed with an egg wash before baking. Many versions are finished with sesame seeds or poppy seeds on top.

Sizes vary, but most hamburger buns are around 8 to 12 cm in diameter and weigh roughly 70 to 120 grams per bun. Common variations include plain white buns, whole-wheat buns, and brioche-style buns with extra butter and eggs to create an especially soft crumb.

In use, hambroodjes are split and toasted lightly before assembling a burger to improve texture and flavor. They are widely available in supermarkets in Dutch-speaking regions and are a staple for both home-made hamburgers and fast-food offerings. Some recipes emphasize a slightly sweeter dough to pair with savory fillings.

Storage and handling: fresh buns keep best in an airtight container for a couple of days and freeze well. For serving, warming the cut surfaces briefly enhances aroma and softness.