Hamburger Bun Pan, 4 Inch Silicone Hamburger Bun Mold, 6 Cup Big Baking Pan for Homemade Hamburger Buns, Dishwasher Safe

Bought these to make egg rounds for home made sandwiches. Works great and I love it

The whole neighborhood and the family love your pans too. They are so crisp and wonderful. Thank you and yum on baby

I made these and turned out perfect. I used a bread machine for the dough. They pop right out and brown evenly. Here is my recipe if interested, it was so easy and you can even freeze for later use. These are larger buns (4") and great for bigger burgers. Homemade Hamburger Buns (Bread Machine)Ingredients1 large egg½ cup milk¼ cup water (enough such that the total weight of the milk, egg, and water is 8 ounces.)2 Tablespoons unsalted butter1 Tablespoon white sugar¾ teaspoon salt2 ½ cups (12-ounces, 340 grams) all-purpose flour1 ⅛ teaspoons bread machine yeastInstructionsAdd all ingredients pan of the bread machine in the order listed. Program the machine for the basic dough cycle, and press start. When the dough cycle has finished, transfer the dough to a floured surface.Using either a pizza cutter or a dough scraper, cut the dough into 6 (3.44 ounces, 97 grams) or 8 (2.5 ounces, 71 grams). Form each piece into a ball and place it on a parchment-lined baking sheet. Using floured fingertips, flatten each piece until it is about ½-inch thick. Cover: allow to rise in a warm place* until doubled in size, about 30 to 35 minutes. Toaster over proof 32 degrees until double.Preheat oven to 400°F. Bake 10 to 12 minutes, or until golden brown.Remove from oven; transfer to wire rack to cool.

In my friends and family circle we have a number of folks who are gluten intolerant but love a good hamburger, bun included. These same individuals are all able to easily digest the sourdough Einkorn breads I bake, so I thought I'd try making hamburger buns. Yes, I know, these buns are not adorned with an egg white coating or any sugar in the batter, but WOW are they tasty!As for the Hamburger Bun pan, I wipe a thin coating of olive oil on the sides and bottom, insert parchment paper disc in the bottom, rolled the dough into balls, let them rise and baked for 18 minutes. I don't think I'll ever buy hamburger buns again, these are so good it is tempting to cut them in half, toast them, slather some butter on them and eat them all before I even get to the store to buy hamburger.

Brush with oil (skip at your own peril as they WILL stick without a few drops of oil), add 2 or 3 egg whites, salt and pepper, bake @ 350 degree F oven for 15-20 minutes. I use my Breville toaster oven with a 1/4 sheet pan for stability. Perfect every time. I sometimes add finely diced veggies in with the egg whites - spinach, onion, chives, zucchini, peppers or whatever is in the fridge that week. Easy to store and reheat throughout the week for a quick grab and go breakfast. I usually toast half of an English muffin, add a bit of smoked Gouda vegan cheese and add the warmed egg white for an open faced breakfast sandwich. I plan to use these for my homemade veggie burgers and eventually baking burger buns.

Worked well, non stick and easy to clean. Made eggs for meal prep egg sandwiches. Can't wait to make other things as well. I did set them on a metal baking sheets to help with stability and possible over flow

These really are not large enough for hamburgers. First time I used they smoked. Really prefer steel.

Love the pans and the buns came out perfect.