For cookouts, burgers and hot dogs (or other sausages) are pretty standard. They’re easy to make, easy to serve and they’re always crowd pleasers. I like to do homemade hot dog and hamburger buns for cookouts whenever I have a chance. They’re easy to make and always a big hit, partially because they’re homemade and partially because they taste so fresh. I shape my rolls by hand and was very surprised to see that some websites are offing a hamburger bun pan as an alternative when making buns.
The pan is virtually identical to a muffin top pan and has a half-dozen round spaces to hold the dough. Each is about 4-inches across and is depressed about 1/2-inch into the base of the pan. For a muffin top, this base gives the baked good some stability. For a hamburger bun, as it doesn’t really need more stability than the dough itself can provide, it gives the base of the bun its signature smooth sides and gives you a clear delineation between the top and bottom of the bun.
If you practice shaping your dough (and don’t plan on also utilizing the pan for muffin top-making), you don’t really need this particular pan just to make hamburger buns. If you want to get that signature hamburger bun look, however, there is no better way to do it.