I first made Low Sodium Hamburger Buns when I made my Low Sodium Sloppy Joes… it was not the same as on regular sliced low sodium sandwich bread. I thought I could get by with regular sandwich bread for almost any sandwich. But having that soft, smooth golden outer shell made all the difference. Once I found out how easy this was to bake I am not going to deprive myself of the hamburger bun experience.
| Typical sodium amount per bun | 220+ mg |
| Sodium per bun for this recipe | 13 mg |
| Calories per bun | 273 |
Bread is one of the basic foods that can add huge amounts of sodium to your daily diet. Most store bought hamburger buns are around 220 mg of sodium per bun. Nearly 80% of what I try to limit my sodium amount per meal. With this Low Sodium Hamburger Bun you’re only adding 13 mg of sodium per bun! How is that for some sodium savings?
I’ve had many hamburgers on the sliced sandwich bread, but no more. I want and can have the full bun experience! And if you have a bread machine to mix up the dough, your hands on time is just minutes. I make all my own low sodium bread now because store bought bread is too high in sodium.
YOU CAN ALSO MAKE LOW SODIUM DINNER ROLLS
These low sodium hamburger buns can also be used for a dinner roll if you cut out 10-12 pieces of dough and shape smaller buns. But they are best for making great sandwiches. Like my Low Sodium Sloppy Joes, Low Sodium Deli-Style Roast Beef, pulled pork or a juicy burger with fixins.
MAKING LOW SODIUM HAMBURGER BUNS
I make a loaf of sandwich bread once a week with my bread machine. I personally consider it essential equipment if you’ve committed to a low sodium diet. It mixes the dough and lets it rise in a warm environment all in one go and when it’s done you’re ready to bake. It’s just too easy and the smells and taste of fresh baked bread is one of those great things in life.
Once you get a couple baking sessions under your belt you can do all sorts of flavor additions. My favorite choices are dried onion flakes, dill seed, caraway seed or sesame seed toppings.
If you top with sesame seed use an egg wash to brush on the dough before baking and it “glues” the seeds in place.
WHY I USE VITAL WHEAT GLUTEN
When I first started baking I was often unsatisfied with the rise of the dough and the “chew” of the bread. I became frustrated and almost ready to give up. Then I read about Vital Wheat Gluten. It improves the elasticity and enhances the rise of the raw dough. And once baked, the crumb and chew of the bread is markedly different.
I add it to all my bread recipes now and have not looked back. I think the directions on the box call for a little too much to be added to a recipe. It initially resulted in the rising dough to push up on the top of the bread machine. I now usually use 2 tsp to 1 Tbsp for every 2-3 cups of flour as a rule of thumb. I cut it back from the official box directions, but I am not terribly precise measuring it.
LOWER SODIUM STORE BOUGHT BREAD
I have not found any bread that even approaches the low sodium content of my hamburger buns. But there are some store bought low sodium alternatives. With roughly half the sodium of most store bread. The two that I have found are buns made by King’s Hawaiian and Ezekiel Brand Breads.
The King’s Hawaiian buns are known for their sweet and soft taste. I have often used their dinner rolls in the past, but they have buns available too. Look for the Original Hamburger buns with only 135 mg of sodium per bun. Still kinda high for a bun, but if you’re in a pinch at least it’s almost half the sodium of a regular bun. They are found in most of your larger grocery stores.
The other is Ezekiel Brand Breads at 80 mg of sodium per bun. I find them rather bland tasting and it may be hit or miss to find them in your store.
HOW TO CREATE NICE TOP FOR YOUR LOW SODIUM HAMBURGER BUN
The last step to create a great looking and tasting bun is to coat the top with an egg wash or melted no salt added butter. If your adding toppings, such as sesame seeds, use an egg wash as it helps “glue” the seeds to the bun. For plain buns you may brush with NSA butter for a smooth buttery taste.
Hamburger bun dough final rise 
Dough with egg wash
The following mixtures for a wash gives an idea for the look and taste you want:
Whole Egg + Milk Darker color, Shine
Whole Egg + Water Soft Crust, Shine, darker color
Egg Yolk + Milk or Cream Soft Crust, Shine, darker color
Egg White + Water Firm Crust, Shine
Milk / Cream Low shine, nice browning and a flakey appearance
Butter Smooth top, light and golden shiny and a rich flavor
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Low Sodium Hamburger Buns
June 18, 2020Ingredients
- 3/4 to 1 cup water warm
- 2 Tbsp butter no salt added, at room temperature
- 1 large egg (beaten)
- 3 1/2 cups all purpose flour
- 1/4 cup sugar
- 1 tablespoon instant yeast
- 2 tsp vital wheat gluten
- 2 tsp Hain’s no sodium baking powder
Egg wash (is used)
- 1 large egg (see notes)
- 1 1/2 Tbsp water
Preparation
For stand mixer
- Mix all the dough ingredients with mixer, or bread machine to a soft, smooth dough.
- Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.
For bread machine
- If using bread machine use and follow macines basic instructions and dough cycle.
Recipe final steps
- Remove dough, and divide it into 8 pieces. Roll each piece into a round ball and flatten to about 3" across. Place the buns on a lightly greased large baking sheet, cover with hand towel, and let rise for about an hour, until noticeably puffy.
- Brush egg wash or melted butter over top of dough.
- Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven.
- Brush with the remaining melted butter if using. Do not rebrush if using egg wash.
- Cool the buns on a rack.
Notes
- Whole Egg + Milk Darker color, Shine
- Whole Egg + Water Soft Crust, Shine, darker color
- Egg Yolk + Milk or Cream Soft Crust, Shine, darker color
- Egg White + Water Firm Crust, Shine
- Milk / Cream Low shine, nice browning and a flakey appearance
- Butter Smooth top, light and golden shiny and a rich flavor
I use, own and recommend these products and ingredients used in this recipe.
Amazon Links (Details>>)Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Please understand that not everyone’s sodium and dietary requirements are the same, therefore some recipes may be higher than you’re allowed.
Details » https://tastyhealthyheartrecipes.com/a-la-cart/baking/low-sodium-hamburger-buns/© 2024 Tasty Healthy Heart Recipes
Nutrition Information – The information shown is provided by an online nutrition calculator. It should not be substituted for a doctor’s or nutritionist’s advice. Please understand that not everyone’s sodium requirements are the same, therefore some recipes may be higher than you’re allowed. Always consult with your doctor for your recommended daily sodium allowance.
I don’t have a bread machine and made these using a stand mixer. The yeast I used is “Platinum Yeast” (instant) by Red Star. The package says it has “dough enhancers” but I don’t know what that is. I also used the vital wheat gluten as specified in the recipe. I wonder if that is the same thing as “dough enhancer.” The flavor was VERY GOOD, but I thought the rolls were a bit dense and heavy. I don’t have great conditions for the dough rising and need to work on that. Maybe use a heating pad? Also I need to work on dividing and shaping the dough. I have a bread machine on the way and will try this recipe again. Thanks for sharing it. I really need the low sodium bread and rolls.
A heating pad might be a little too warm over a period of time. I was just using one on my back last night. Haha
Have you tried this recipe with bread flour, rather than AP flour?
Hey Josh, No I have not yet but I will give it a shot next I make buns.
Could you shape these as hoagie rolls? I look forward to trying this recipe.
I have not tried that but, I don’t see why not. Bill
I can’t find Hodgson Mill Vital Wheat Gluten anywhere! I clicked on your link and it says that the product is unavailable and don’t know when or if it will be back in stock. I was wondering if Bob’s Red Mill will work just as well. If not is there another brand that you can recommend? Thank you.
Hi Melinda, Yes, Bob’s Red Mill would work too. I am having trouble finding any form of it locally myself. Wondering if it’s a supply chain issue… Bill
I made these rolls last night to have today with hamburger. All I can say is WOW. They were delicious. Not dense all all. They shaped nicely too. My husband loved them too. A definite winner. Thanks so much for the recipe.
That’s awesome Anne! Thanks for the comment. Bill
Made these tonight and WOW! So happy to be able to serve my hubby a nice soft hamburger roll. I added sesame seeds on the top after brushing with melted butter…YUM! Your recipes rock!
These buns were easy to make. Shaped well, baked really well but they were dry and dense. Otherwise good.
Hi Bill! Thanks for the reply! I will not give up! I think perhaps my error was tweaking it with more water at the early stage of mixing in the bread machine. It appeared as though the mix was dry so I added water until a nice ball formed and nothing was adhering to the sides of the bread machine pan. I served the rolls today, using them for chicken salad sandwiches. My family liked them. I was just disappointed about their flat appearance. “If at first you don’t succeed try, try again,” and that’s what I plan to do!!
That’s great Roxanne!
Sounds like you were on the right path. Every bread machine and recipe is a little different. When I did the deep dive into making bread there are so many nuances I can’t see how anybody can post a recipe that will work every time, for everybody. The type of flour, moisture, the current weather, how old the yeast is, how you mixed it, etc. etc. etc.. I have been mostly lucky so far, I suppose. I still get some fails once in a while but, still all good in the end.
Bill
The rolls tasted okay but they didn’t look very appetizing and I wonder where I went wrong. They came out flat! Their tops are washed in whole egg with 1 1/2 tsp water.
Hi Roxanne, The egg wash wouldn’t make them flat, so it must be something before hand. Hard to say without more info from this side. Mine have always turned out well, but don’t give up on it! Give it a little tweak.
Bill
OK so my first “new to baking low sodium” bread attempt was Bill’s Naan last week, and someone else’s pizza dough, the Naan was ok (not bad but it is a craft that may take me a few attempts) but the pizza flopped. Now these buns came out amazing. I took pictures but no option to upload them.
Bill I can finally eat low sodium and feel filled and content! These are absolutely amazing. I had one with low sodium ham and cheese, and another with low sodium butter… perfection!!
This is my go to bread now. Only thing I changed was I had just added in my pantry, no salt bagel seasoning and topped them all with it after an egg milk brushing and before placing in the oven. In my oven I pulled them out in 15 minutes and it was well pre-heated and is electric. And I also used a bread machine that I got as a gift… dough cycle of course.
I cant wait to have tuna, chicken salad, burgers… even a piece of skirt steak, or (already low sodium) naked roast beef from whole Foods, cream cheese and jelly, a sunnyside up egg with cheese…. on these bad boys.
OK, so Bill I know you are listening, LOL…. did I say PIZZA dough? or how about some boiled NY style cinnamon raisin bagels….are they in the works? WOOTWOOT
Hey Dennis! Those buns do make for some great sandwiches for almost anything. I will have to try the bagel seasoning next time I make them.
Pizza dough is in the works and I have made it. Just have not been happy with the results yet. I will be back on it soon, I promise! Haha
Thanks for your review!
Bill
Hey Bill do you have any recommendation for putting dough in fridge or freezer for use another time? I think for me it would be better to make the dough for 2 weeks out and use as needed. And would there be a noticeable difference in the bread if the dough had been in fridge or freezer for a period of time as opposed to baked immediately?
Hey Dennis, I have never frozen bread dough yet so I can’t personally say. I’ve just always baked it straight away. I have frozen the baked bread before though, with no problems.
Here is a link that may help you out otherwise https://www.thespruceeats.com/how-to-freeze-yeast-bread-dough-427560
Bill
Just found your website! Made hamburger buns for lunch. Fantastic!!! Can’t wait to try your other recipes!
Thanks Joanne!
These were FANTASTIC! I will never use another recipe for low sodIum hamburger buns. The texture is wonderful, and they taste delicious! Thank you for this recipe!