homemade burger buns

These lovely homemade hamburger buns will definitely become the talk of your next barbecue! Fresh, fluffy with a wonderful golden brown semi-soft crust.. This is our very best homemade hamburger buns recipe, which after you try, you will never go for the store version again!

Best homemade Hamburger Buns recipe!

milliliters water

dry active yeast (8 grams/0.28 oz.)

tbsps butter

tsp salt

tbsps sugar

all-purpose flour (18.5-19.5 oz.)

tbsp milk

(or 75 grams/2.65 oz. melted butter)

sesame seeds

To prepare this homemade hamburger buns recipe, start by making the dough. Add in the mixer&#8217;s bowl the yeast, the warm water and 50g flour (5 tbsps). Using a hand whisk, whisk all the ingredients to form a batter. Wrap the bowl with plastic wrap and set aside for 6-7 minutes, until the yeast rises and starts bubbling. Be careful not do add hot water, as it will kill the yeast, nor cold, as it will take forever for your hamburger buns to rise. The water should be at the same temperature as your finger, so check it out sticking one finger in; you should feel no difference in temperature.

In the meantime melt the butter. The key is to melt the butter at very low heat, so that the temperature doesn&#8217;t kill the yeast. Remove the pan from the stove and check the temperature. The butter should be at the same temperature as your finger. If it is warmer, leave to cool down for a few minutes and check again.

Pour the butter in the yeast mixture and add the egg and sugar. Whisk to combine. Top with the flour and add the salt.

Using the dough hook mix at first at low speed, until the ingredients start to combine and then mix at medium-high speed for about 10 minutes, until the dough doesn&#8217;t stick on the sides of the bowl. At this point the dough should be really soft and a little sticky. (Be careful not to add any more flour than this homemade hamburger buns recipe calls for, as the dough should be really soft and not firm).

Coat lightly the dough with oil and place in a large bowl. Cover with plastic wrap and let the dough rise in a warm place for about 2 hours or until doubled in size. If the environment is cold, preheat the oven at 30C, turn it off and place the bowl inside.

Gently deflate the dough and place on a lightly floured working surface. Dust your hands with flour and divide in 8 equal sized pieces (approx. 115 g./4 oz. each). Form each piece into a round shape, gently tucking ends underneath. Gently pat the dough rounds into flat disc shapes about 1.5 cm thick. Arrange the hamburger buns on a large baking tray lined with parchment paper and dust very lightly with flour. Drape some plastic wrap over the baking sheet and let rise for about 1 hour or until doubled in size.

Preheat the oven to 180C and beat the egg and milk in a small bowl. Lightly brush the top of each hamburger bun with the egg wash and sprinkle with sesame seeds. Bake in preheated oven for about 16-17 minutes until nicely coloured. Place the hamburger buns on a rack to cool down completely before cutting and store in airtight container for 1-2 days.

Make shiny, beautiful burger buns with a soft crumb.  It&#039;s easy to get perfect dough when you use your bread machine!

Bread Machine Burger Buns

all purpose flour

water

salt

sugar

butter ((softened at room temperature))

instant yeast

Add the ingredients to the bread machine.  Place all dough ingredients (flour, water, salt, sugar, butter, egg, and yeast) into the bread machine, following the order recommended by your machine’s manufacturer.  Then, select the dough cycle and press start.

Monitor the dough consistency.  During the first few minutes of mixing, check the dough’s consistency.  It should be smooth and slightly tacky, pulling away cleanly from the sides of the bread machine bucket.  If the dough is too sticky, add 1 tablespoon of flour at a time.  If it’s too dry, add 1 teaspoon of water at a time.  Let the cycle complete.

First rise.  When the machine beeps, the dough should be soft, puffy, and have risen significantly.  It should almost reach the top of the bread machine bucket.

Divide and shape.  Turn the dough out onto a lightly floured surface.  Using a sharp knife or dough scraper, divide the dough into 8 equal pieces.  (For even rolls, divide the dough in half, then in quarters, and so on.)  Then, gently shape each piece into a round ball by pulling the sides of the dough underneath to create a smooth top.  Place the shaped rolls onto a parchment-lined baking sheet, leaving about 2 inches of space between each roll.  Gently flatten them with your palm to form a slight dome.  Brush each roll with the beaten egg and sprinkle with sesame or poppy seeds.

Second rise.  Cover the rolls loosely with heavily greased plastic wrap to prevent sticking.  Then, place the baking sheet in a warm spot and let the rolls rise until they are very puffy about 45 minutes.  Toward the end of the rising time, preheat your oven to 375°F (190°C), with the rack positioned in the center.

Bake.  Bake the rolls for 14-17 minutes until they are golden brown.  The egg wash will give them a shiny, richly colored crust.  The rolls should feel firm outside but soft to the touch.

Let it cool.  Remove the rolls from the oven and transfer them to a wire rack to cool completely.  For best results, wait until the buns are fully cooled before slicing.

First time I’ve made hamburger buns and they turned out amazing!  They taste as good as they look and are super soft.  Waaaay better than store bought and very easy to make.  I’ll be making these a lot for buns, bread rolls, etc.  Next time I will make them a little smaller to make more.  Great recipe - thanks!

Excellent! I use this for dinner rolls as well.

These were fantastic, I got 12 perfect buns from my batch. They stayed nice and tall &amp; sliced beautifully. The crumb was light and they held up to the last bite of chicken sandwich, sauce toppings and all. Definitely going in my regular rotation and I appreciate that they don't need pricey bread flour!

Made these minus the sesame seeds and omggg! They came out so pretty and soft. Once I cut it open…the texture and smell was perfect! I was able to freeze a few for later! My new go to recipe! :)

These are amazing!! I've made this recipe countless times over the past 2 years.  My family requests them anytime we need buns and I'm happy to oblige! They are so soft and taste a lot like fuddruckers buns (now i just need to find a recipe for their cheese sauce lol).  I've even made the dough into hoagie rolls with great success.

I do believe that this is my number one recipe for hamburger buns 
Thank you for sharing 
Vanita

I've made these several times lately and they come out perfectly every time. My family doesn't mind simple burger dinners on repeat as long as I make these buns. So easy! Trish

Make the best homemade hamburger with this quick burger bun recipe - soft, fluffy buns are ready in 30 minutes + you can freeze them for later.

Quick and Easy Hamburger Bun Recipe

active dry yeast (see notes for instant yeast)

cooking oil

sugar (*see notes)

egg, room temperature (beaten)

bread flour (or all purpose flour)

In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add beaten egg, salt, and 3 cups of flour and make a soft dough. If the dough is too runny, add the rest of the flour, 1/4 cup at a time.

Turn dough onto a floured surface; knead (by hand or using a dough hook in a stand mixer) until smooth and elastic, about 3-5 minutes.

Immediately divide into 8 pieces and shape each into a ball. Place 3 in. apart on baking sheet (non-stick, greased, or cover with parchment paper). 

Preheat oven to 425ºF.

Cover and let rest for 20 minutes*. Bake for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Cut in half to serve.

Made these for my husband for home made burgers. He absolutely loved them. For me they give brioche bun, a bit too sweet. Will be using the rest for breakfast sandwiches I think.

This recipe was fun and easy to make! I didn’t have bread flour so I used regular flour. Mine did turn out dense and more like a scone texture and flavor. We will use our extras for biscuits and gravy. Next time I’ll make sure I have bread flour and hopefully that will make a big difference. Thank you for sharing your recipe!

They're in the oven cooking and I can't wait to taste them.

I thought my yeast was going to take off and run out of my container. I placed it into a different container and it almost appeared to have peaks.

Just tried these and they turned out great.  I think I’ll cut them into 10 or 12 next time as the 8 are huge. Very easy to make.  Won’t be buying from the store in the future.

Yes! I make them into hotdog buns! I just shape them into logs instead. they bake for about 8-10 mins

These are fantastic! I've made them into hamburger and hotdog buns and they're great. I am going to attempt to do some dinner rolls as well!

These were so easy to make and they baked up beautifully. So soft and fluffy.

I made these today they turned out so delicious 😋 can't wait for my husband  to get home from work and try one .

New bread baker here! The buns tasted great, but they really didn't rise. I proofed my buns in the oven (off with the light on) after shaping. Is resting different? Was that my mistake?

This has become our go-to for homemade buns. They have a sweet taste that reminds me of a brioche bun. Very easy to make.

https://content.jwplatform.com/videos/rVtvlLRi.mp4

Tired of store-bought buns? ? Make your own in just 40 minutes with this recipe for 40-minute hamburger buns! These quick hamburger buns are soft, fluffy, and perfect for burgers, sandwiches, or sliders. With simple ingredients and no complicated steps, you’ll have easy homemade hamburger buns ready in no time.

? Ready to try them yourself? Click the link to get the full recipe and step-by-step instructions! Don’t forget to follow @thefeatherednester for more delicious, family-friendly recipes that are perfect for every occasion.

Quick and Easy Hamburger Buns

My recipe for how to make burger buns is foolproof. You’ll love the fluffy, buttery, pillowy buns!

Hamburger Buns Recipe

water ((105°F to 110°F), (180 milliliters))

sugar ((50 grams))

(0.25-ounce 7 grams) envelope active dry yeast

all-purpose flour ((420 grams))

unsalted butter (softened)

eggs (room temperature, divided (114 grams))

In the bowl of a stand mixer fitted with the dough hook attachment, stir together the warm water, sugar, and yeast until combined. Let it stand for about 5 minutes, or until foamy.

To the same bowl with the yeast mixture, add the flour, butter, salt, and 1 of the eggs. Knead the mixture on medium-low speed for 10 minutes, or until the dough is smooth and elastic.

Scrape the dough down into a ball, and lightly oil the top of the dough and sides of the bowl. Cover the bowl with plastic wrap and let it rise in a warm, draft-free spot (75°F) until it doubles in size, 1 to 1½ hours.

Punch down dough and turn it on to a lightly-floured surface. Divide the dough into 8 equal pieces. Pinch the corners of each piece together at the center, then flip them over. On a clean surface, cup the ball with your hands and move it in a tight circular motion to shape each bun. (This will create a tight ball with a smooth top.)

On a large, parchment-lined, rimmed baking sheet, place the buns seam-side down, about 3 inches apart.

Using the palm of your hand, flatten each ball to be 3 inches wide. Loosely cover the baking sheet with plastic wrap and let the rolls rise in a warm, draft-free spot (75°F) until visibly puffed, 45 minutes to 1 hour.

After 25 minutes of proofing, preheat the oven to 375°F.

Once the rolls have finished rising, in a small bowl, whisk together 1 tablespoon of water and the remaining 1 egg until combined. Brush the tops of the buns with the egg wash, then sprinkle them evenly with the sesame seeds.

Bake for about 15 minutes or until golden brown. Remove the buns from the baking sheet and let them cool completely on a wire rack, for about 30 minutes.

I just made these for the first time after having a bad experience with the pizza dough recipe. I followed the directions exactly and they are wonderful! I made 8 buns as the recipe indicated, and these delicious and perfect size buns were 92 g each before the egg wash and baking. Your directions how to shape them are spot on, and my buns look uniform and picture perfect. They taste even better and this recipe is a keeper, for sure! Thank you!

they came out good! and it was sooo easy.  i love how you can combine everything in one bowl and i had everything on hand.  the recipe is definitely too much flour , the dough was dry (they do mention to weigh it)

I made these tonight.  Oh my goodness!! These are the best buns I’ve ever made!  Great for the burgers I bbq.  Also, my family loved them.
Thank you!

I am impressed with how great these turned out. It was questionable during the mixing, but I went with it. So tasty and perfect for our sloppy joes tonight. These will be a weekly thing!

Very good Burger Buns. I had noticed that if I wanted a larger bun, I can sacrifice the number of Buns from 8 to 6. So I decided to make 6 much larger Buns instead of 8 med or sm Buns.

Top 5 homemade burger buns recipes from across the web

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Best homemade Hamburger Buns recipe...

Bread Machine Burger Buns

Quick and Easy Hamburger Bun Recipe

Hamburger Buns Recipe

Top 5 homemade burger buns recipes from across the web

The most viewed homemade burger buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best homemade Hamburger Buns recipe...

Best homemade Hamburger Buns recipe...

Bread Machine Burger Buns

Quick and Easy Hamburger Bun Recipe

Hamburger Buns Recipe

The most viewed homemade burger buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine