Bread

Homemade Hamburger Buns

Ahh…another Easter come and gone.

After this year’s sugar binge on chocolate, marshmallows and cookies, I think we’ll stay away from sweets for awhile. At least a couple of weeks anyway.

It’s getting really close to hamburger season. So close I can almost taste it. There’s not much better than a homemade burger, so why not make homemade hamburger buns too?

Have you ever made your own hamburger buns? If not, you’re probably not alone. I made my first ones only a few months ago, and it wasn’t even on purpose. Burgers were on the menu for dinner that night, but we didn’t have any buns. I couldn’t get to the grocery store, so I made my own.

You really can’t beat the taste of fresh baked bread. Last Spring when I was staying with my parents for a couple of weeks, I begged my mom to make fresh bread in her bread machine every couple of days. It’s just so good! Now I make my own, without a machine.

These hamburger buns are a little different than regular old sandwich bread in that they have egg, butter and sugar added to them – they are enriched. I made these ones with all white flour, but of course, you could exchange part or all of the white flour for whole wheat, if you wish. Like any bread, you won’t be able to make these at the last minute. They take almost 4 hours until they’re done.

Hamburger bun proofing yeast

The recipe starts by adding the yeast, a little flour and warm water to a bowl to proof. You’re waiting for the yeast to start to get foamy.

Hamburger buns kneading dough

Once that happens, you add the egg, butter, sugar, salt and flour and knead it all together in your stand mixer, or with your hands.

Hamburger buns - dough ball before rising

Then you make it into a ball, coat it with a little oil, cover it up and forget about it – at least for the next couple of hours…

Hamburger buns - dough after rising

When it looks like this. The dough will have doubled in size.
Hamburger buns - buns before rising

Now we need to cut the dough into bun-sized pieces. This is where you need to do a bit of thinking. What are you using the buns for? If you’re looking for medium sized buns, cut the dough into 10 equal pieces. Are they for large (1/2lb) burgers? If so, only cut the dough into 8 pieces. For small sliders, do 12-14 pieces. Form the dough into balls, tucking the ends under the bottom. Slightly flatten the balls with the palm of you hand, and cover them back up to rise again.

Hamburger buns - buns after rising

Once they’ve risen, and they start looking like real buns, you need to get them ready for baking. This includes brushing with an egg wash, and sprinkling on some sesame seeds (or poppy seeds, or onion, or cheese or whatever you want). The egg wash helps them get nice and brown in the oven. Then stick them in the oven.

Homemade Hamburger Buns - Light and fluffy and easier than you would expect. They taste so much better than store bought!

Don’t they look good? Let them cool for a bit and you’ll be ready to go. Since these aren’t loaded with preservatives like store-bought buns, they get stale a little faster. That means you’ll want to eat them when they’re fresh, or freeze them right away. Don’t refrigerate fresh bread, because it makes it dry and hard. Room temp or freezer for your bread, always.

4.62 from 13 votes
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Homemade Hamburger Buns
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Making your own hamburger buns is easy when you plan ahead. Plus your barbecue guests will be so impressed you made your own buns!
Servings: 10
Calories: 218 kcal
Author: Carissa Serink
Ingredients
  • 2 1/4 teaspoons active yeast (1 envelope)
  • 3 1/2 cups all-purpose flour, divided
  • 1 cup warm water (105° F/41° C)
  • 1 large egg
  • 3 Tablespoons butter, melted
  • 2 Tablespoons white sugar
  • 1 teaspoon salt
  • vegetable oil (for brushing bowl and dough)
  • 1 egg
  • 1 Tablespoon milk
  • 1 teaspoon sesame seeds or other bun topping, as needed
Instructions
  1. Stir together yeast, 1/2 cup flour and water in the bowl of a stand mixer or a large bowl. Let sit until mixture becomes foamy, 10-15 minutes.
  2. Stir the melted butter, egg, sugar and salt into the yeast mixture. Add the remaining flour and knead with a dough hook, or by hand until smooth and elastic.
  3. Form dough into a ball and brush lightly with oil. Place in a lightly oiled bowl and let rise for about 2 hours.
  4. Form dough into a thick rope and cut into 8-14 pieces (see note). Work with 1 piece of dough at a time, and keep the remainder covered. Form each piece into a ball, tucking the ends underneath. Slightly flatten the ball with the palm of your hand. Place dough patties on a baking sheet lined with parchment about 1/2" apart. Allow to rise about 1 hour, until doubled.
  5. Heat oven to 375°F. When buns have risen, whisk together egg and milk. Lightly brush the egg mixture on top of each bun, being careful not to collapse the dough. Immediately sprinkle with sesame seeds or other toppings if desired.
  6. Bake buns for 15-17 minutes, or until golden brown. Cool. If you aren't going to use the buns within 2 days, freeze leftovers.
Recipe Notes

For large buns cut dough into 8 pieces. For medium buns, cut into 10 pieces. For small slider buns, cut into 12-14 pieces.

Make sure to try these delicious hamburger buns with these favorites:

Pulled pork slider with sauce

Indoor Pulled Pork Sliders

Smoky chipotle burger

Smoky Chipotle Bacon Cheeseburgers with Homemade BBQ Sauce

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Homemade Hamburger Buns - Light and fluffy and easier than you would expect. They taste so much better than store bought!

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77 Comments

  • Reply
    Julie @ Lovely Little Kitchen
    April 21, 2014 at 8:37 PM

    Someday, I WILL make homemade hamburger buns! These look perfect. Pinned!

    • Reply
      Carissa
      April 21, 2014 at 10:10 PM

      Yes, it’s well worth the effort to make from scratch. Thanks!

  • Reply
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  • Reply
    Pamela
    April 24, 2014 at 11:50 AM

    Looks like a great recipe. Unsure of how much melted butter that is to be added.

    • Reply
      Carissa
      April 24, 2014 at 2:04 PM

      My mistake! I somehow forgot to add it to my recipe. Add 3 Tbsp of melted butter. I have updated the recipe, and it is correct as written now. Thanks for letting me know.

  • Reply
    Jessica
    May 20, 2014 at 6:44 PM

    What a great recipe! Just made these and they were perfect. Thank you!!

    • Reply
      Carissa
      May 20, 2014 at 8:05 PM

      Glad you liked them!

      • Reply
        Chiangmaipie@Hotmail.com
        April 18, 2016 at 7:07 AM

        I’ve been making burger buns for years in my restaurant in Thailand .although I get good reviews for my burgers, I decided I wanted a lighter bun .
        Looked at your website and thought I would give your recipe a try..so pleased! They are fantastic and so easy to make
        Thanks
        Phil

        • Reply
          Carissa
          April 18, 2016 at 7:39 AM

          I’m glad you like them! I hope they go over well in your restaurant!

  • Reply
    Suzanne
    October 26, 2014 at 2:39 PM

    I just took it out from the oven and it taste very yummy!

  • Reply
    Johnette
    November 8, 2014 at 3:43 PM

    I don’t have any form of mixer is there a way to make this wit without it?

    I’m sort of new to the whole bead making thing…

    • Reply
      Carissa
      November 8, 2014 at 3:53 PM

      Definitely! Follow the recipe as written, but in steps 1 and 2, stir the ingredients together in a large bowl with a large spoon. Once all except about 1/2 of the flour has been added, you start kneading by hand, kneading in the remaining 1/2 cup flour as you go. Then follow the rest of the recipe as written. See this video from King Arthur Flour for more kneading instructions. http://www.kingarthurflour.com/videos/bread-101-basic-white-bread-kneading-techniques

    • Reply
      Ayana
      June 12, 2015 at 6:38 AM

      You want a mixer. Kneading dough is no fun.

      • Reply
        Carissa
        June 12, 2015 at 8:27 AM

        You’re right, but think of it as a workout 🙂

  • Reply
    Laura
    November 12, 2014 at 1:38 PM

    About to make these!!!

    • Reply
      Carissa
      November 12, 2014 at 5:18 PM

      Great! Let us know how they turn out!

  • Reply
    Maryanne
    November 29, 2014 at 11:52 AM

    Hello! Just wondering about how long to knead the dough in stand mixer? Thank you! Recipe sounds easy!

    • Reply
      Carissa
      November 29, 2014 at 12:37 PM

      I usually don’t knead very long. I’d say 5 minutes or so at the most. Enjoy!

      • Reply
        Maryanne
        November 29, 2014 at 1:19 PM

        Thank you!! Making right now!!

        • Reply
          Maryanne
          November 29, 2014 at 2:07 PM

          1 more question…after dough rises, should I turn out onto floured surface to form roll?

          • Carissa
            November 29, 2014 at 3:24 PM

            You certainly can, but I usually just form the rolls one at a time in the palm of my hand. In any case, a very thin layer of flour should be all that you need 🙂

  • Reply
    Liza Austria
    November 30, 2014 at 5:34 PM

    As soon as my hamburger buns come out of the oven, my 2 year old son asked for it. He finished the whole bun ( medium size, like yours) and while eating he says, “yum mommy”. Glad to have found your recipe. Thanks so much, Carissa!

    • Reply
      Carissa
      November 30, 2014 at 5:43 PM

      Your 2 year old sounds like he has a healthy appetite like mine! I’m so glad your family enjoyed them! They definitely are best when they’re fresh.

  • Reply
    Johanna
    December 4, 2014 at 12:50 PM

    I just made these and turned out perfect! Thanks!

    • Reply
      Carissa
      December 4, 2014 at 12:51 PM

      Great to hear! Thanks for trying them.

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  • Reply
    Ruby
    January 22, 2015 at 2:00 PM

    Besides egg wash any other things I can do to make the crust softer? I like the hamburger buns I buy at Trader Joe (their buns are soft both inside and out).

    • Reply
      Carissa
      January 22, 2015 at 3:06 PM

      Usually adding a bit of fat to bread in the form of eggs or butter will make them softer. This recipe already takes advantage of that tactic. The only other thing I can think of is to replace the water with warm milk. I have never tried it with this particular recipe, so I don’t know how well it would work, but I highly doubt that it would do any harm. You’re right that commercial buns tend to be softer, and stay softer longer. This is likely due to preservatives and other ingredients that home cooks don’t have access to. Good luck!

  • Reply
    emma
    February 9, 2015 at 12:38 PM

    I absolutely love soft sesame seed buns reminds me of the buns me and my dad bought back home. I made these and the egg wash seemed a bit too intense like it made the tops hard which is not what I was going for, however very light and fluffy inside. I’ve decided to freeze mine as I was not aware until now it wasn’t good to refrigerate fresh bread. All in all it is a good recepie I think I just have this ideal from my memories I can’t replicate 🙂 my boyfriend loves the buns I made so thank you Carissa for the great recepie I think it’s still great!

  • Reply
    Tay Sultan
    May 11, 2015 at 9:20 AM

    love your buns , they look perfect , thanks for the recipe. My question is : can tI egg wash my buns before leaving them to rise ? because every time I do egg wash the buns after the rising , they deflate though i make sure to brush it lighly and not tobe hard on them . thanks.

    • Reply
      Carissa
      May 11, 2015 at 9:52 AM

      Good question. If it was me, I probably wouldn’t put the egg wash on before rising, for food safety reasons and because the egg wash might harden on the dough and affect the buns negatively. You could just skip the egg wash all together, but you wouldn’t be able to add the sesame seeds and the finished buns wouldn’t be as shiny. It wouldn’t affect the flavor of the buns at all though.

  • Reply
    Tay Sultan
    May 11, 2015 at 10:49 AM

    Thank you for the reply , you’ve been of great help . I will put all the infor mations you gave , in my mind while making the buns following your recipe .Thanks.

  • Reply
    Kristy
    May 18, 2015 at 2:36 PM

    Can you freeze this dough? I was thinking of freezing half of them after shaping into buns before the second rise. So then I would thaw, rise, bake. Thoughts?

    • Reply
      Carissa
      May 18, 2015 at 3:27 PM

      Hmm…I’ve never tried it. I’m not sure it would work to form them and then freeze them – I’ve just never seen it done like that. But I think it would work to freeze the dough all (or half) in a ball, then thaw, form into buns and rise. If you try it, let us know how it works!

  • Reply
    ankur
    June 11, 2015 at 2:48 AM

    my buns are getting hard after coming out of oven

    • Reply
      Carissa
      June 11, 2015 at 7:41 AM

      Is it as soon as you take them out? In that case, they might be getting overcooked. Try reducing cooking time a bit (maybe by 5 minutes or so). Or does it occur later than that, say the next day? Unfortunately, that is the downfall of homemade buns. Since they don’t have preservatives in them like store bought, they don’t stay soft as long. But they should be soft right out of the oven.

  • Reply
    ZD
    July 27, 2015 at 6:05 PM

    Using this wonderful recipe as a template, I created burger buns with olive oil as the fat, honey as the sweetener, and a flour mixture that was 1/3 whole wheat and 2/3 white flour.

    A note – I’ve read that when making a brushed egg topping, a sprinkle of salt may help to further break down the egg.

  • Reply
    mary from Vancouver
    August 2, 2015 at 4:08 PM

    I will make the dough in the bread machine.
    Wish me luck !!
    Thank You for the recipe
    Mary

  • Reply
    Toyin from Nigeria
    September 11, 2015 at 1:02 PM

    I followed the recipe and guess What ……………………………………? It came out Nice and so tasty.Thanks Carissa

  • Reply
    Gail
    October 11, 2015 at 3:11 PM

    Love this recipe! I made them in the bread machine which worked out very well. Only down side is I’ve always skipped the bun when having burgers but these are so good!

  • Reply
    Julianna
    October 15, 2015 at 3:21 PM

    I am happy)) I did it!!!

  • Reply
    Tracy Walker
    October 19, 2015 at 3:45 PM

    I make my own bread regularly so I know how the dough should feel prior to the first rising. It seems to me you have 1/2 a cup too much flour in the recipe. The dough is dry and very hard to knead without adding water, which I hate to do because adding water as you knead is not a good way to do it. The first time I made these, they turned out very well with the added water, but the next time–not so good.

    • Reply
      Carissa
      October 19, 2015 at 3:51 PM

      You’re right – it’s best to make bread based on feel. Recipes for bread can vary, depending on the climate you live in or the type of flour you use. It’s possible that while my recipe works for me where I live (a fairly humid climate), if your climate is drier you may need less flour. Or the second time you tried, maybe was a particularly dry time of year? I’d recommend adding 1/2 cup less flour and see how it goes from there. If the dough is still too wet, add flour gradually (1 Tbsp at a time) until you get the right consistency. It’s easier to add flour to wet dough than to add water to dry dough. Thanks for pointing this out.

      • Reply
        Alex buckner
        November 23, 2015 at 9:26 AM

        Hi Carissa,

        I made the buns last night, no mixer, they where lovely. I did not however achieve the nice tan coloring you have in your picture here and got a mostly white finish, where do you think I went wrong? more egg? more milk? brush once half way through baking?

        Thanks!

        • Reply
          Carissa
          November 23, 2015 at 9:45 AM

          Hmm…I’m not sure why they wouldn’t have browned. I would hesitate to brush with more egg and/or milk as if they got too wet, they may turn out soggy. In fact, I would think having them be too wet would lead to less browning. Maybe that’s what happened?

  • Reply
    Tracy Walker
    October 19, 2015 at 4:01 PM

    Okay, thanks for the reply. I’ve got a batch on the first rise right now, but I don’t like what I see. Next time I will add the the flour to the liquid mixture and stop when I get the right feel for kneading. I’m determined to get this right, as the first ones I made were great–soft and fluffy and totally what I like in a hamburger bun.

  • Reply
    Nancy
    November 13, 2015 at 11:20 AM

    I’ve made this recipe twice and it’s just delightful. Also, once cooled completely, the buns freeze perfectly.

  • Reply
    Alana
    November 19, 2015 at 2:00 PM

    I run a small cafe and pride myself on homemade items so making hamburger buns were essential. I love this recipe. I have modified the shaping to use for hot dog buns and this works well for those also. I make 10 dozen at a time for the weekends. Daily 2 dozen. Thanks

    • Reply
      Carissa
      November 19, 2015 at 3:46 PM

      Wow! How great to hear that this recipe is getting so much use! Thanks for sharing!

  • Reply
    Aimee
    January 7, 2016 at 9:57 AM

    I’m about to make these for our pulled pork sandwiches. These look incredible!

  • Reply
    Jenny
    February 12, 2016 at 8:38 PM

    JUST made these for NC pulled pork sandwiches! They turned out great. Thanks for a wonderful recipe and adding nice little tips like how to make larger/smaller buns! Very helpful!

  • Reply
    Jenny
    February 12, 2016 at 8:43 PM

    I forgot to mention that they taste REALLY good. I never want to buy store bought burger buns ever again! Wow!

  • Reply
    Aimee
    February 19, 2016 at 11:47 AM

    I make these every time I make pulled pork (about once every two weeks) and they come out PERFECT. I have to double the recipe due to the amount of people, but they are still super soft and just incredible!

  • Reply
    Amanda
    March 1, 2016 at 8:14 AM

    When making these, if I just want the dough and store it for a few weeks till ready to use… What is the beat way to store just the dough

    • Reply
      Carissa
      March 1, 2016 at 8:37 AM

      Definitely freeze it. I would make the recipe as written until the end of the first rise. Then instead of forming it into buns, wrap the ball of dough in plastic, put it into a freezer bag and freeze. When Ready to use, thaw in the fridge, form into buns and let rise. Then bake as usual.

      • Reply
        Amanda
        March 3, 2016 at 12:05 PM

        I’m making them for my wedding
        On march 19th… Could I go ahead and make the dough and feeze up till like the 16th?

        • Reply
          Carissa
          March 3, 2016 at 12:30 PM

          For a wedding…yikes! I’d definitely want to experiment first. Theoretically it should work, however some deeper reading I’ve done has suggested other methods to freezing, and I’m not sure what exactly the right answer is. Some say to form the dough into buns, then freeze, some say not to let it rise at all before freezing and some say to double the yeast and some say to do what I suggested in the previous comment. Since I’ve never frozen this particular recipe, I can’t give you a tried and true method. Based on the reading I’ve done, I’d most likely try the method suggested here: and divide the dough into bun-sized balls without rising, then freeze. I guess the other option is to freeze the baked buns, or make the dough up to 24 hours ahead of time and refrigerate.
          PS: Congratulations on your upcoming wedding!

  • Reply
    Sandy putnam
    March 27, 2016 at 2:52 PM

    Just made these for the first time! Perfect recipe- I didn’t change a thing. The top was a little soft to the bite – omg so good just by themselves with butter! Forget about the burger! Ty so much for the recipe!

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  • Reply
    Sameena
    April 23, 2016 at 9:09 AM

    Hi, I’ve just put them aside aside for the second rise, but won’t be cooking for 3 hours yet, will it try still be ok, or do I need to store them in a particular way? Tia x

    • Reply
      Carissa
      April 23, 2016 at 10:02 AM

      3 hours is definitely too long for the second rise, they will fall. You could try sticking them in the fridge, but I’m not sure what the result will be. Your best bet will definitely be to bake them ASAP.

  • Reply
    Sameena
    April 23, 2016 at 10:39 AM

    Will bake half of them now and put half in fridge, see if it makes any difference. Thanks

  • Reply
    Catherine
    May 10, 2016 at 8:41 PM

    These were ABSOLUTELY amazing– thank you so much for sharing.. I will never buy those “never go stale” buns again!

  • Reply
    Jody
    May 14, 2016 at 6:43 AM

    Whenever I have made bread, I brush the top with butter as soon as it comes out of the oven. Softens the crust, and it won’t get hard so fast

  • Reply
    Stacy
    June 7, 2016 at 11:24 AM

    Will it work if I break the ingredients in half? I don´t have three cups of flour. Or maybe use some other kind of flour? Like chickpea or corn?

    • Reply
      Carissa
      June 7, 2016 at 11:52 AM

      Yes, you can halve the recipe. It should work just fine – I’m pretty sure I’ve done it before with no problems.

      • Reply
        Stacy
        June 7, 2016 at 11:54 AM

        Thank you. I loved these.

  • Reply
    Susan
    June 25, 2016 at 2:51 PM

    Just made these today and they are so good! Will be making burgers later and can’t wait! Held a tiny bit of flour back when doing the final mix and it still started to look a bit dry so I added a tiny amount of extra water right away. That did the trick and it mixed up fine. Ended up leaving out the probably 1/4 cup flour I had held out initially. Next time I’d probably hold back 1/2 cup to start. Didn’t have sesame seeds so I sprinkled with Maldon salt and it was really nice. Will try making into hot dog buns as another suggested as well. Thanks for a great recipe!

  • Reply
    Virginia
    July 13, 2016 at 7:19 PM

    I just made this buns, they are amazing! I wish I could post a picture. Love them love them! Take it from an experienced baker. 😉

  • Reply
    hidethevegetables
    November 27, 2016 at 3:52 PM

    How do you re-warm the buns after freezing them without making them dry out?

    • Reply
      Carissa
      November 27, 2016 at 5:02 PM

      Yes! That can be a tricky one – I’ve had the best luck with the microwave. Warm on a lower setting, like medium, and also put some liquid in with the bun(s), like a mug with a little bit of hot water in the bottom. The steam from the water will help keep them moist. But make sure not to overheat – they’ll turn into rocks for sure!

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    lebogang k.
    February 2, 2017 at 7:21 AM

    I have tried your recipe but doubled ingredients for more than the original outcome number.they were delious Thanks to u my family loves them

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  • Reply
    Danny Conrad
    April 14, 2017 at 2:24 AM

    Hi Carrisa,

    I was a bit confused about adding flour to the yeast to activate. I have always used sugar. Can you explain?

    Thanks

    • Reply
      Carissa
      April 14, 2017 at 7:08 AM

      I don’t really have a good explanation – I think it’s just one of those things that I’ve just always made this recipe this way, without really pausing to think why. When I think about it scientifically, I don’t really see any reason why using just water and sugar wouldn’t work, as that’s the method I’ve just in other recipes. I’ll try it that way next time I make these buns and see if the result is any different.

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