Ball Park burger buns contain soybean oil (an inflammatory seed oil) and high fructose corn syrup, plus numerous chemical additives and preservatives. This clean version eliminates the soybean oil in favor of organic butter, replaces HFCS with honey, and uses only real food ingredients for superior nutrition and taste.
Based on: Burger Buns
· Makes 12 burger buns (about 12 servings)
· Serving: 1 bun (approximately 53g)
Why This Recipe is Seed Oil Free
Commercial Burger Buns from Ball Park often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Burger Buns may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Strengthens dough structure for better rise and chewier texture like commercial buns
Instructions
Step 1. In a large mixing bowl, dissolve 30g (2 tablespoons) organic honey in 300ml (1.25 cups) warm water heated to exactly 110°F — use a thermometer as water too hot will kill the yeast, too cool won't activate it properly. Sprinkle 7g (1 packet) organic active dry yeast over the surface and let sit for 8-10 minutes until foamy and bubbly, confirming the yeast is alive and active.
Step 2. In a separate bowl, whisk together 480g (4 cups) organic flour, 15g (2 tablespoons) vital wheat gluten, and 8g (1.5 teaspoons) sea salt until evenly distributed — the wheat gluten will help create the commercial-style chewy texture. Make a well in the center of the dry ingredients.
Step 3. Melt 45g (3 tablespoons) organic butter and let cool slightly so it won't cook the yeast. Pour the foamy yeast mixture, melted butter, and 5ml (1 teaspoon) apple cider vinegar into the flour well. Using a wooden spoon or dough whisk, mix from the center outward until a shaggy dough forms — it will look rough and uneven at first.
Step 4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when pressed with your finger and feel slightly tacky but not sticky. If too sticky, add flour 1 tablespoon at a time. If too dry, add water 1 teaspoon at a time. Proper kneading develops the gluten network essential for good rise and texture.
Step 5. Place dough in a lightly oiled bowl (use a tiny amount of the same organic butter), cover with a damp towel, and let rise in a warm, draft-free place for 60-90 minutes until doubled in size — an oven with just the light on creates perfect conditions. Punch down gently to deflate.
Step 6. Divide dough into 12 equal portions (about 70g each) using a kitchen scale for uniformity. Shape each portion into a ball, then flatten slightly into a disc about 4 inches wide. Place on parchment-lined baking sheets, spacing 2 inches apart. Cover with a damp towel and let rise 45-60 minutes until nearly doubled and puffy.
Step 7. Preheat oven to 375°F (190°C). Optional: brush tops lightly with melted butter for golden color. Bake for 12-15 minutes until tops are golden brown and internal temperature reaches 190°F. Cool on wire racks for at least 30 minutes before slicing — this allows the structure to set properly.
Step 8. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To refresh day-old buns, wrap in damp paper towel and microwave 10-15 seconds, or toast lightly. These contain no preservatives so they have a shorter shelf life than commercial versions but infinitely better nutrition.
Storage
Store in airtight container at room temperature for 3 days, refrigerate for 1 week, or freeze for 3 months. No preservatives means shorter shelf life but much healthier ingredients.
Cost Comparison
Cost per serving (homemade)$0.32
Cost per serving (store-bought)$0.50
Savings36%
Higher upfront ingredient costs but significant per-serving savings. Organic quality and elimination of seed oils and preservatives justify the investment. Bulk buying brings cost down further over time.