How to Toast Buns

by M.H. Dyer

Toasting hamburger or hot dog buns is a critical task, as serving a hot, juicy hamburger or frankfurter on a cold, hard bun takes the pleasure out of dinner very quickly. Purchase fresh hamburger buns that are soft, but sturdy and firm enough so the bun won't fall apart with the addition of a hamburger or frankfurter. Toast the bun so the outside is golden brown, but the interior is tender. Although onion rolls and other seasoned rolls are good, don't use rolls with such intense flavor that they compete with the flavor of the meat.

Grill or Griddle

Place a small amount of butter in a cup or small bowl. Place the butter in the microwave for a few seconds to soften. Alternatively, melt the butter in a small saucepan on the stove. You can also make a healthier mixture of half melted butter and half canola or olive oil.

Spread the melted butter evenly on the cut side of the buns, using a pastry brush.

Place the buns, butter side down, directly on a grill or griddle. Leave the buns only until they're golden brown -- about 10 seconds.

Baking Sheet

Melt a small amount of butter in a saucepan. Alternatively, place the butter in a microwave-safe cup or bowl, then melt the butter in your microwave oven.

Place the buns in a baking pan, with the cut sides facing up.

Use your pastry brush to spread the melted butter evenly on the cut side of the buns.

Pre-heat the broiler in your oven, then place the buns 3 to 4 inches under the broiler. Broil the buns for bout 30 seconds, or until they are light golden brown. Watch carefully, as bread scorches quickly under the broiler.


  • Heat buns in the microwave for 15 to 20 seconds if you prefer soft, warm buns instead of golden brown, crispy buns. Be careful, as too much time in the microwave results in tough bread.

    If you prefer a drier bun, skip the melted butter and place the buns directly on the grill or griddle.

    For a fiber boost, choose whole wheat buns.

Photo Credits

  • Kate Van Vleck/Demand Media

About the Author

M.H. Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing.