homemade hamburger buns

Homemade hamburger buns are easier to make than you think! This quick brioche bun recipe takes just one hour from start to finish.

Quick Brioche Bun Recipe

water (105-115 degrees F)

milk (105-115 degrees F, whole milk is best)

instant (rapid-rise) yeast

sugar

salt

all purpose flour

½ cups white whole wheat flour

unsalted butter

milk

Line a baking sheet with parchment paper or a silicone baking mat.

Combine the warm water, warm milk, yeast and sugar in the bowl of a stand mixer. Stir gently to combine. Let stand for 5 minutes.

Add the salt and egg to the bowl. Use the paddle attachment to combine on low speed.

Add both flours and mix on low speed until combined, then mix in the butter pieces.

Switch to the dough hook and knead for 8 minutes. The dough will be very soft and slightly sticky.

Transfer the dough to a floured work surface and knead a few times with your hands to form it into a ball. Cut the dough into 8 pieces. Shape each piece into a round ball and place on the prepared baking sheet.

Loosely cover the dough balls with a clean kitchen towel and let rest for 15 minutes.

Meanwhile, preheat oven to 400 degrees F.

Combine the egg and 1 tablespoon milk in a small bowl, stirring with a fork. Remove the towel and brush the tops of the buns with the egg wash. Bake hamburger buns in the oven for 13-15 minutes, until tops are golden.

If you’re looking for the ultimate hamburger bun, look no further. These Homemade Hamburger Buns are not only quick and easy to make, but also light and fluffy. Topped with sesame seeds or plain, they’re beautiful to look at and perfect for any occasion. &nbsp;

Homemade Hamburger Buns (Bread Machine)

water (enough

Tablespoon white sugar

(12-ounces, 340 grams) all-purpose flour

bread machine yeast

Add all ingredients pan of the bread machine in the order listed. Program the machine for the dough cycle, and press start.  When the dough cycle has finished, transfer the dough to a floured surface.  Using either a pizza cutter or a dough scraper, cut the dough into 6 (3.44 ounces, 97 grams) or 8 (2.5 ounces, 71 grams). Form each piece into a ball and place it on a parchment-lined baking sheet.  Using floured fingertips, flatten each piece until it is about ½-inch thick.  Cover; allow to rise in a warm place* until doubled in size, about 30 to 35 minutes.

Preheat oven to 400°F. Bake 10 to 12 minutes, or until golden brown.

Remove from oven; transfer to wire rack to cool.

Yield: 6 large or 8 regular-sized hamburger buns.

These fluffy, golden Sourdough Hamburger Buns will bring your burger night to the next level! Start the dough in the morning, and buns are ready by dinner.

Sourdough Hamburger Buns

(60 grams) bubbly, active sourdough starter

(240 grams) whole milk, warm

(2.85 grams) active dry yeast

(6 grams) salt

(25 grams) granulated sugar

(430 grams) all-purpose flour, divided

(42 grams) butter, soft

(6 grams) sesame seeds

In the bowl of an electric mixer with the paddle attachment, mix sourdough starter, milk, 1 egg, yeast, salt, sugar and 300 grams of flour on medium speed until a loose, shaggy dough is formed.  Cover the dough with plastic wrap or a damp towel and let rest in the bowl for 30 minutes.

With the dough hook, knead the dough for 7-8 minutes, gradually adding an additional 130 grams (or more) flour and 3 tablespoons of softened butter in small cubes.  The dough should be soft and slightly sticky, but pulling away from the edges of the bowl as it kneads.

Pour the dough, scraping the bowl to release, onto a floured work surface.  Clean the bowl, then grease, and place the dough back into the bowl.  Cover the bowl with plastic wrap or a damp towel and place it in a warm, draft free place.  I like to keep it in the oven with the light on, but the heat off.

After 2-3 hours, the dough should double in size.  Remove it from the bowl and place it on a floured work surface.  Divide the dough into eight equal portions (about 100 grams each).  To shape the dough into buns, pull the edges of the dough balls into the center, then cup your hand around the dough and roll into a tight ball (see video).  Place the shaped buns onto a parchment lined baking sheet a good inch apart.  Cover with a plastic wrap sprayed with nonstick spray (damp towel may stick), and let the buns rise. 

After about 1 hour and 15 minutes, the buns should be doubled in size and touching each other on the baking sheet.  Preheat the oven to 375 degrees.  Whisk 1 tablespoon of water and one egg in a small bowl, and brush onto the surface of the risen buns.  Sprinkle each bun with sesame seeds.

Bake the buns at 375 degrees for 20-22 minutes or until deep golden brown.  The internal temperature should be about 190 degrees.  Allow to cool a bit, then transfer to a cooling rack.  Wait about 30 minutes before slicing and serving.

Thats what i did, 6 hours left outside (its warm enough) then the whole night in the fridge. 4 hours out before baking, turned out great.

These are incredible! Buttery flavor and so light and fluffy. If you know what you’re looking at with rises and you sourdough, they’ll turn out beautifully!

Delicious recipe! I have a question though, can I use this recipe without the yeast? And if so, how much starter?

Delicious! These are only rolls  I bake anymore - everyone who tries them gobbles them up. Thank you for a fantastic recipe!

These were unbelievably easy and unbelievably delicious. I can't hardly believe how good they turned out! Go make them immediately. You won't regret it!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1589003235/p8fzdr03bboubtttkjki.mp4

Light, fluffy, soft, and easy to make! These delicious Sourdough Hamburger Buns are truly the best part of any sandwich. Ready in just a few hours, require only simple ingredients, and definitely a crowd pleaser. There&#039;s no way to not love these amazing buns!

bread flour

Tablespoons SAF gold instant yeast

water (105-115 degrees)

sourdough starter (at room temperature)

olive oil

eggs

Combine

Combine flour, sugar, yeast, and salt in bowl of electric mixer fitted with dough hook.

Add sourdough starter, eggs, oil, and water.

Increase

Knead

Knead dough for 8-10 minutes, until smooth.

Place

Place dough in dough rising bucket that has been sprayed with cooking spray and put the lid on.

Proof

Allow to rise in a warm place until doubled in bulk, about 1 hour.

Scale

Turn dough out and use a bench knife and digital scale to divide into 2-1/2 oz. pieces.

Roll

Roll each piece into a ball and place seam side down in bun pan that has been sprayed with non stick cooking spray. (If you don't have a bun pan, a rimmed sheet pan will work fine.)

Brush

Brush tops with olive oil and cover with plastic wrap.

Allow to rise until doubled in bulk, about 1 hour.

Bake

Bake in 400 degree oven until golden brown, 15 to 20 minutes.

These Easy Homemade Hamburger Buns are made with milk and butter to make them soft and tasty. You will never buy store bought again!

Perfect Homemade Hamburger Buns

active dry yeast

flour (all purpose

butter (melted and cooled) or vegetable or light olive oil

In a small bowl combine the lukewarm milk and sugar, sprinkle the yeast on top and let sit 10 minutes, then stir.

Add the flour to the yeast mixture, start to knead for 30-60 seconds then add the salt and butter, continue to knead for 7-8 minutes.

Move the dough to a flat surface and form into a ball. Place in a lightly oiled bowl, cover and let rise in a warm draft free area for approximately 1-2 hours or until doubled in bulk.

Transfer the dough to a lightly floured flat surface, divide into 5 equal parts, form into balls, place them on a parchment paper lined cookie sheet well apart, slightly flatten the top so that they aren’t too rounded. Cover with a tea towel and let rise approximately 1 hour or until doubled in bulk.

Pre-heat oven to 375F (190C).

Brush the tops of the buns with milk, then sprinkle with seeds if desired. Bake for about 18-20 minutes or until golden brown. Immediately move to a wire rack to cool completely. Enjoy!

I made these and they came out great. Warm day so I proofed the dough and rolls outside. They came out just as pictured. Light crust and pillowy texture. Definitely will be making these again.

These homemade hamburger buns are so simple and fun to make and are so impressive for guests. They taste delicious with a soft, fluffy crumb. You&#039;ll be amazed at what a difference they make in elevating your Hamburger recipe.Our burger bun recipe uses pantry staples and only takes a few hours of rise time--so you can eat them the same day! They also freeze well, so make a batch and use them as needed.

Homemade Hamburger Buns

water (about 110 ̊F)

egg (room temperature)

Tbsp sugar

tsp fine sea salt

Tbsp instant yeast (rapid rise)

Tbsp unsalted butter (softened)

Unbleached all-purpose flour (400 grams)* (plus more as needed)

water

Tbsp sesame seeds (or Everything Bagel Seasoning)

In a large mixing bowl or the bowl of your stand mixer, combine warm water, egg, sugar, salt, and yeast. Whisk for 1 minute to hydrate the yeast.

Add softened butter then add most of your flour (leave out about 1-2 Tbsp of flour). Use a firm spatula or dough hook attachment to mix the dough just until it comes together. Knead the dough for 5-6 minutes or until it is smooth, soft, and elastic. The dough should feel sticky to the touch but should not stick to clean/dry fingertips. If it’s too sticky to knead, add more flour or until you reach the desired consistency.

Cover the dough with oiled plastic wrap and let it rest in a warm place (I like to put it in my oven with the light on so it’s not hotter than 100 ̊F) for 1 to 1 1/2 hours or at room temperature for about 2 hours. The dough must double in volume.

Scrape the dough out onto a clean work surface and use a food scraper or knife to cut it into 8 equal pieces, about 100 grams each piece. Cup your hand around a piece of dough and gently roll each piece of dough into a ball over your clean work surface or over the palm of your hand. Roll the dough balls until the surface is smooth and the dimple underneath shrinks.

Set dough balls onto a silicone or parchment-lined baking sheet, keeping them evenly spaced. Flatten each dough ball into a 3” to 3 1/2” wide diameter, patting it down evenly. Cover the baking sheet loosely with plastic wrap and let it rest at room temperature until visibly puffed (1 to 1 1/2 hours). Towards the end of the rising time, preheat the oven to 400 ̊F.

Make the egg wash by beating together egg and water with a fork then brush it generously over the tops and sides of the buns. Sprinkle on sesame seeds or everything bagel seasoning if desired and bake at 400 ̊F for 15 to 16 minutes, or until the tops are deeply golden. Transfer to a rack to cool completely then cover and store until ready to use. Before serving, slice the buns in half lengthwise with a serrated knife.

That is bizarre. Ive followed her recipe SEVERAL times and it always come out perfectly.

I never bake but we wanted to have burgers on the 4th of July and buns were the only thing we were missing. I found this recipe and OMG! Not only was it easy but they came out perfect! My husband uses them for burgers, BLT’s, tuna sandwiches, egg salad sandwiches, fried egg breakfast sandwiches, chicken, pulled pork, EVERYTHING! We love them with the “Everything Bagel” seasoning. Thank you so much. I’m never buying store bought buns again.

Amazing recipe! Honestly every recipe on this site is a banger but these buns brought our Fourth of July bbq to the next level. Make sure the whole bun gets egg wash for the beautiful sheen!

Tried your hamburger bun recipe after using a King Arthur recipe for years.They turned out great. Made four with sesame seeds and four with everything bagel seasoning.  

One tip for those who had problems with plastic wrap sticking during the second rise: After I form the eight 90-gram dough balls, I put then on a silicone mat on a heavy-duty rimmed cookie sheet. Then, using two hands, I dip my fingers is a glass of warm water and press the balls into disk, working from the center out. Takes two or three times doing this as the dough tends to resist. Dip my fingers each time I move to the next ball. I’ve been doing this for years! Don’t give up. The beauty of this method is… the discs are quite moist from the water from your fingers… so moist that the buns can rise without any covering. I put them in our microwave to rise. Should they dry out, just spritz ‘em with a little water, but I don’t think you’ll have to. Once they’d risen, I did the egg wash and sprinkled on the sesame seeds and everything seasoning. Baked them at 375 on convection bake for 12 minutes. They were 200 degrees internally and beautifully browned. 

Love your recipes, Natasha. Thanks a bunch.

I followed the recipe exactly and the dough turned out great, but the recommendation to put a plastic wrap “loosely” on top of the rising buns in the 2nd rise is a bad idea. The plastic wrap stuck to my dough (even though the dough was not sticky to touch!) and I ended up losing all the rise after removing the wrap! The recipe should state that the plastic wrap should not touch the dough, or maybe put some olive oil to avoid it. I see now that someone in the previous comments had the same problem and did a reshaping and a 3rd rise which fixed the issue — adding some stars for that ! (Please disregard my previous review, thank you Natasha!)

I followed the recipe exactly and the dough turned out great, but the recommendation to put a plastic wrap “loosely” on top of the rising buns in the 2nd rise is a bad idea. The plastic wrap stuck to my dough (even though the dough was not sticky to touch!) and I ended up losing all the rise after removing the wrap! The recipe should state that the plastic wrap should not touch the dough, or maybe put some olive oil to avoid it. A bit disappointing.

I have used this recipe several times, and the buns always turn out amazing. As with any bread recipe, you need to "read" your dough to adjust the amount of flour. I will never go back to store-bought buns - it is hard to describe how these buns elevate a basic burger! Delicious!

https://www.youtube.com/watch?v=2RtKKBjqW5U

I will teach you how to elevate your burger game with these soft, fluffy homemade burger buns, perfect for any burger party!
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

OOPS! WE FORGOT TO INCLUDE SHARKEY IN THE VIDEO 😔

Ingredients for Burger Buns: 
►3/4 cup warm water (about 110˚F)1 egg
►3 Tbsp granulated sugar
►1 1/2 tsp fine sea salt
►1 Tbsp instant yeast (rapid rise) 
►3 Tbsp unsalted butter, softened
►3 1/4 cups (400 g) Unbleached all-purpose flour

Egg Wash and Toppings: 
►1 egg plus 1 Tbsp water
►Sesame Seeds or Everything Bagel Seasoning

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/hamburger-buns/

📖 ORDER MY COOKBOOK HERE: https://amzlink.to/az0vR1N8PiUPw

⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►Large mixing bowl: https://amzlink.to/az0pL0KwmB4yH
►Food scraper: https://amzlink.to/az02q6fumsmSB
►Stand mixer with a dough hook: https://amzlink.to/az0bCEGGOVPyu
►Baking sheet: https://amzlink.to/az0aYTBEWr8zA
►Silpat: https://amzlink.to/az0IFrLm0Y7bL
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⏱️TIMESTAMPS⏱️
0:00 - Introduction
0:15 - Preparing Ingredients
0:40 - Mixing and Kneading Dough
1:00 - First Rise
1:20 - Shaping and Second Rise
2:30 - Baking the Buns
2:50 - Cooling and Taste Test

CONNECT:
►WEBSITE: https://natashaskitchen.com
►ALL MY RECIPES: https://natashaskitchen.com/recipes/ 

💌Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #burgerbuns  #homemadebuns

Elevate Your Burger Game with Homemade Hamburger Buns!

The best burger buns! They have a soft and airy crumb, a tender texture and they&#39;re made from scratch with just a few staple ingredients. They&#39;re one hundred times better than store-bought and well worth the extra effort!

(15 oz) all-purpose flour

instant yeast

tsp salt

water ((110 to 120 degrees))

egg, (at room temperature)

Tbsp unsalted butter, (at room temperature)

large egg, (mixed with 1 Tbsp water)

sesame seeds ((optional))

In the bowl of an electric stand mixer whisk together flour, sugar, yeast and salt.

Pour in water, add 1 room temp egg and butter. Roughly stir together with a spatula then using the hook attachment knead mixture on medium-low speed until it&#39;s a fairly smooth and elastic dough, about 3 to 5 minutes. If needed add in up to 6 Tbsp additional flour.

Transfer dough to an oiled bowl. Cover (spray wrap with oil, placing oiled side down), and let rest until doubled in volume, about 1 to 1 1/2 hours.

Punch dough down all over to remove large air pockets. Divide dough into 10 equal portions.

Pull and tuck corners and edges under a few times and shape into a ball, over a floured surface.

Transfer 10 dough balls to a parchment paper lined baking sheet, spacing evenly apart. Using your hand slightly flatten to each dough to a 2 2/3-inch circle.

Cover (I just cover with a second baking sheet upside down) and let rest until at least doubled or nearly tripled in volume, about 45 to 60 minutes.

Preheat oven to 375 degrees during last 15 minutes of dough rising. If your oven doesn&#39;t brown as well then consider moving oven rack up one level from center.

Very carefully brush buns evenly over the top with the egg wash (the egg that&#39;s been whisked with 1 Tbsp water). Be very gentle as to not deflate the buns.

If desired sprinkle tops with sesame seeds.

Bake in preheated oven until buns are golden brown on top and cooked through, about 13 to 16 minutes.

Let cool on a wire rack then slice buns in half when ready to serve.

These are absolutely perfect, I'm so glad I found this recipe thank you so much for sharing!  My go to hamburger bun recipe.

Is there a gluten-free flour that would work for this recipe?

Thank you so much for this very nice and easy recipe  I used honey instead of sugar and olive oil instead of butter to try and make them a little healthier.  Do these freeze well after they are baked?

Very easy to follow and so detailed and highly organized. Thank you for this wonderful recipe! I can’t wait to try this at home.

I have made these twice now and both times they turned out excellent. I can’t afford a fancy stand mixer and only have an old Sunbeam from the 80’s - it’s challenging to use with dough as the speeds have less nuance and it uses unusual double-dough hook attachments which kind of rip up dough unless it is particularly easy to work with. I’ve been frustrated with other recipes I’ve tried, but my machine seems to like this dough very much. I’m not a great baker, but these came out looking and tasting like bakery quality both times I’ve made them. Thanks for a great recipe!

Yummmmm, tasty and simple to make. These will be awesome as dinner rolls tooooooo💙

This recipe is a keeper! Just tried them out today and we loved them! Sure a little extra flour was needed ( as suggested) but the instructions kept me on track and they turned out perfect! 
My first hand at bread besides batter breads( banana, pumpkin, zucchini, etc) and they turned out amazing ♡

Jaclyn, 
Thank you for such a fantastic recipe! My family said these looked like they came from a bakery. But even better, they were so light and tasted delicious! I ended up making six massive buns instead of ten, only because I *also* had made six huge veggie burgers. We had an amazing dinner with our homemade burgers on these homemade buns. They held up great after being split, buttered, and grilled to go with the burgers, too. Such a good texture and crumb!
I ended up using this recipe because I don't have milk on hand and kept seeing recipes that called for milk. This was the first bread dough I had made using butter and egg, so I wasn't sure what to expect. I did end up adding some additional tablespoons of flour, but that's probably because I live in a very humid environment. It was still a little sticky after nearly ten minutes of kneading/adding tablespoons of flour, but looked beautifully elastic in the bowl. Rose more than double in under an hour. Was easy to cut with a bench knife and shape into the buns. 
I will definitely make again.

These were fantastic! I loved that the ingredient list is simple and it didn't include anything extra.  I live in Florida so I did need to add some additional flour but other than that, they were perfect.  I added Everything but the Bagel seasoning to the tops.  This is a keeper!

These turned out perfectly.  Beautiful, fluffy, and soft. I could have stretched it to make 12 buns, because I ended up with 10 huge burger buns.
Thank you for a great recipe that a beginning baker like me could have success with.

This brioche bun recipe makes the best homemade hamburger buns! This quick and easy recipe takes just one hour start to finish. Use the buns for burgers, sloppy joes, pulled pork and more!

water (105-115° F)

milk (105-115° F, whole milk is best)

all purpose flour ((240 grams), plus more as needed)

½ cups white whole wheat flour ((170 grams))

Line a baking sheet with parchment paper.

Combine the warm water, warm milk, sugar and yeast in the bowl of a stand mixer. Stir gently to combine. Let stand for 5 minutes, until the yeast starts to foam and/or bubble.

Add the salt, egg and both flours to the bowl. Use a stand mixer fitted with the paddle attachment to mix on low speed until combined. Mix in the butter pieces on low speed.

Switch to the dough hook attachment on the mixer and knead the dough on low speed for 8-12 minutes, until the dough is smooth. Partway through the kneading time, press your finger to the dough to check how sticky it is - it should be soft and slightly sticky. If the dough is very sticky, you can add more all-purpose flour, 1-2 tablespoons at a time. Avoid adding too much flour, because this will make the buns more dense instead of light and fluffy. The dough should stick to your finger a little bit when you touch it but should not be so sticky that it won&#39;t be workable when you shape the buns.

Transfer the dough to a floured work surface and knead a few times with your hands to form it into a ball. Cut the dough into 8 pieces. Shape each piece into a ball and place on the prepared baking sheet.

Loosely cover the dough balls with a clean kitchen towel and let rest for 15 minutes. (You can increase the rise time to 30 minutes if you have time.)

Meanwhile, preheat oven to 400° F.

If desired, you can brush the tops of the buns with a little melted butter when they&#39;re warm from the oven.

First time making these, and they turned out great!

These are absolutely delicious! So quick and easy, I started them after work and had them ready for supper.  Will definitely be making again and won’t be buying burger buns at the store anytime soon! 

I used regular all-purpose white flour and the texture and taste of these are great! I made them smaller into slider buns, stuck them under the broiler to toast, and served BBQ pulled pork &amp; coleslaw on them.  Phenomenal!  I've made hamburger buns before, but this is my go-to recipe for all things burgers now.  Thanks!

So good, I’ve never made buns before, these were so easy &amp; delicious!  Will always make from now on!

Best bun recipe ever!! Very soft and just delicious the whole family enjoyed. I think the mix of the 2 different flours is the trick!! 

I’ve made this recipe and it works well. For Europeans pls could you put full metric measurements, i.e what is a cup of water or 1/4 cup? 

The last time I tried to make brioche it was a flop. This time they were unreal. Absolutely perfect. I used normal dry yeast and forgot what I was doing and did a double proove- not needed according to recipe but they turned out so well I would be afraid to do it any other way.  Thanks so much for this recipe!

Amazing! Best hamburger bun I’ve ever made! And now using for toast. Delish! Will be making many more times!

My husband, myself and 4 sons love these brioche buns!! I used regular yeast (not instant) so I did let the dough sit longer for proofing, and I used only all-purpose flour (had to add a little extra as per the recipe's notes). They turned out delicious! I made these again a few nights later and made them smaller for dinner rolls. So good! This will now be my go-to recipe for homemade buns and dinner rolls!

These were great and instructions easy to follow. I used all AP flour without any issues and hand kneaded for about 10 minutes as I did not have a mixer. 

I read through the reviews and also came across the issue of my buns on the heavier/denser side. I agree with another reviewer that they reminded me more of a dinner roll. 

My dough was quite sticky and I tried to avoid adding more than a TB or 2 of flour, but the buns still did not come out light and fluffy. After cooling they became even harder so I popped them in the microwave for about 10 seconds to soften them, but they still didn’t quite achieve the airiness I’ve tasted from bakeries. 

I’m not sure how to troubleshoot this. Possibly more resting time? 

Overall, a great recipe. This was my first attempt so I will try again. :)

These turned out perfectly! I will be making these again and again.

Top 8 homemade hamburger buns recipes from across the web

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Homemade Hamburger Buns

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Top 8 homemade hamburger buns recipes from across the web

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

Top Tags

Quick Brioche Bun Recipe

Homemade Hamburger Buns (Bread Mach...

Sourdough Hamburger Buns

Sourdough Hamburger Buns

Perfect Homemade Hamburger Buns

Homemade Hamburger Buns

Homemade Hamburger Buns

Quick Brioche Bun Recipe

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