Homemade Hamburger Bun Recipe
These Homemade Hamburger Buns are exactly what’s been missing from your perfect, finger licking, juice dripping burgers. These hamburger buns are soft, buttery, and so flavorful you might never go back to store bought.
We like to make these hamburger buns for this Juicy Chicken Feta Burger or this excellent Bacon Cheeseburger.
Why Homemade Buns?
Let’s be honest, ANYONE can make a hamburger, plop it on a plate, throw on some toppings and call it dinner.
But the hamburgers that make us drool are those that have the whole package: homemade patty, scrumptious sauce, veggies of choice and buttery, soft, delicious buns just like the buns in this recipe.
So why make homemade buns? Because your burgers deserve them. Because YOU and the people you love and feed deserve them.
So go ahead. Make these buns, find that can of pickles, buy or make your hamburger patty, slice your veggies, prepare your condiments or sauce, and be ready to devour.
Homemade Hamburger Bun Recipe
Ingredients for the Hamburger Bun Recipe:
- Milk
- Eggs
- Butter
- Active dry yeast
- Granulated sugar
- salt
- All-purpose flour
- Egg for egg wash
- Sesame seeds
How to make Homemade Hamburger Buns:
- Make sure that your yeast is still active.
- Combine warm milk, yeast, sugar and stir everything until sugar is dissolved. Let sit at room temp for about 5 minutes. The mixture should rise and double in size. If not, discard the yeast and buy a new pack of yeast.
- Combine puffed up yeast mixture with the rest of ingredients and knead until fully combined.
- Allow rising in a warm, draft-free place until doubled in size. Cover with a kitchen towel.
- Once the dough has doubled in size, keep splitting pieces in half until you get 18-24 pieces, depending on how big you want your hamburger buns to be.
Shape and Bake Burger Buns
- Shape each piece into a ball by tucking the ends underneath until the top surface is round.
- Press the tops to make burger buns flat.
- Place on a parchment lined baking sheet about 2-3 inches apart.
- Cover the dough balls with a kitchen towel and allow to double in size.
- Whisk the egg with a fork and brush each risen bun with the egg wash.
- Sprinkle with sesame seeds if desired.
- If desired, make a criss-cross incision on top of your buns. Use a sharp serrated knife slash on top of the bun about ⅓ inches deep.
- Make another incision parallel to the first one, making a cross.
- Bake in preheated to 370F oven until golden brown, approximately 15- 20 minutes.
- Remove from oven and allow to cool completely.
Storing these Homemade Hamburger Buns
Once the Hamburger Buns are completely cooled, pre-cut each bun horizontally along the middle and place in a plastic bag until ready to use.
Can I freeze Burger Buns?
Yes, if you have extra, just freeze in a Ziploc bag. Then, microwave each bun for about 15-20 seconds to thaw.
Try these other bread recipes:
- Bread Recipe for Bread Maker – Bread made quick and easy.
- Rustic Farmer’s Bread – Golden crackly artisan bread with a soft inside.
- Artisan No-Knead Bread – Another simple bread recipe.
- Rustic Baguette Recipe – Long, crispy baguettes.
Homemade Hamburger Buns
Ingredients
Hamburger Bun Ingredients
- 2 Cups whole milk warmed to 100F
- 3 Tbsp granulated sugar
- 1 Tbsp instant or active dry yeast
- 2 large eggs room temperature
- 1/3 cup butter melted (2/3 stick)
- 5.5 cups all-purpose flour
- 1 tsp salt
Egg Wash
- 1 egg
Also
- 2 tbsp sesame seeds to sprinkle on top
Instructions
How to make Hamburger Buns
-
This step will ensure that the yeast is active:
Combine 1/3 cup of warm milk, yeast, 1 tbsp sugar and stir until dissolved. Let sit at room temperature for about 5 minutes. The mixture should rise and double or triple in size. If it does not, discard the yeast and the mixture, get a new pack of yeast and try again. -
Combine puffed up yeast mixture and the rest of the ingredients in the bowl of a mixer and knead until it no longer sticks to the walls of the bowl, about 15 minutes. Allow rising in a warm, draft-free place until doubled in size covered with a clean kitchen towel.
How to make the dough in the Bread Maker Machine
-
Put all ingredients into the bread maker starting with liquid and finishing with the dry ingredients. Turn to the dough cycle, it should be kneaded and allowed to rise during the cycle.
Shape and Bake the Hamburger Buns
-
Once the dough has doubled in size, divide into 18-24 pieces, depending on how big you would like the buns to be.
-
Shape each piece into a ball, tucking the ends underneath until the top surface is round. Then, press the tops to make them flatter. Place them on a parchment lined baking sheet about 2-3 inches apart.
-
Cover the dough patties with a clean kitchen or a paper towel and allow to double in size, about 30-40 minutes.
-
Whisk the egg with a fork and brush each risen bun with the egg wash. Sprinkle with sesame seeds if desired.
-
Optional: Using a sharp serrated knife, slash on top of the bun about ⅓ inches deep. Make another incision perpendicular to the first one, making a cross.
-
Bake in preheated to 370F oven until golden brown, approximately 15- 20 minutes. Remove from oven and allow to cool completely.
How to store the Hamburger Buns
-
Pre-cut each bun horizontally along the middle and place in a plastic bag until ready to use. If not using right away, freeze in a ziplock bag. Microwave each bun for about 15-20 seconds to thaw.
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Marina | Let the Baking Begin
Is the recipe really calling to proof instant yeast? Can you do that? I’d always heard you run the risk of ruining the batch…any thoughts welcome….
Recipe looks great – Thanks
Without a doubt the best burger buns we have eaten! Making my third batch right now.
❤️❤️❤️❤️❤️❤️
How many slider buns would this yield?
Also, any idea what the bake time should be if doing sliders?
What did I do wrong?! This seemed so simple but my dough was WAY too sticky, I couldn’t even work with it
Hi A,
It could be that it needed just a little more dough, or that it needed to be kneaded a little more. Try either one the next time you try it. Depending on the flour recipes might require a little adjustment in the amount of flour.
Amazing
These were do fluffy and delicious!!! We enjoyed them with patties for dinner! And kids loved them! Need to make another batch for sandwiches for work& school 🙂
Thank you for posting this recipe !
No comments here. But I do have question. Have you tried this without dairy products?
if yes, please share the recipe. Thank you.
This came out amazing!! I think I had to add a bit more flour to my dough after kneeding because it was still sticking but it still worked out perfectly. I added some everything seasoning on top of mine. Thank you!!
***Quick question: I know I can store in the freezer but how long do they keep at room temp or in the fridge?
Hi Kristina,
Thank you so much for sharing your feedback! So happy you liked the buns!
Anything baked is always best eaten the same day, but if you want to keep it as fresh as possible for a couple days you would wrap it in plastic and keep it in the fridge until you’re ready to eat it. But, even better it would be to freeze it right after making it, then defrost it right before eating, this way it will taste just like it does when you take it out of the oven softness-vise.
This recipe is a life saver! I hate ready made burgers or any kind of bread that you find in plastic bags. Chemical smell, that’s exactly what it is. Nothing can compare to the beautiful and fragrant aroma that comes out of the oven when you make fresh bread.
I have tried few recipes before, but never really got that wow factor. I want to give your recipe a go cos those buns look amazing judging from your photos!
keep up the great work:)
Hope you love them as much as we do! And thank you so much for your nice comment!
Marinochka,
Thank you for sharing a delicious and great recipe! This was another success in my kitchen. I cut all ingredients 1/2 and got 8 nice size buns. I used honey (1T honey+1 T sugar) and poofed the recipe, then added butter and egg. Mixed with whisk and poured into the breadmaker. Added about 3 cups of sifted flour and about 3 TBsp oil. These buns are very delicious and soft. My family ate them with cold milk. One with sandwich. The rest of the buns, I saved for hamburgers for today. Thank you for a great recipe!
Tanyusha thank you so much for your feedback and sweet comment, I am glad your family enjoyed them!
This turned out faster and easier than I thought! I made half of the recipe to test it out and the buns turned out great! Made it so much easier using the bread machine as we live in a house than tends to be a bit cold 🙂 thank you!
Hi Marina,
That’s great to hear! I love my bread machine because it makes baking with yeast a breeze! Enjoy the buns 🙂
just made this! its divine! thanks for sharing hun!!!!
That’s great! Thanks for using my recipes!
Making these right now and your bacon cheeseburger:)
Yum! Hope your yeast was fresh so the buns rise well 🙂 Let me know how you like them!
This is going to take my burgers to the next level. I’ve never made homemade buns. Thanks so much for sharing! This is brilliant!
Yes, this bun can stand up to any amount of topping and not tear as you’re trying to hold it all together 😀 Thanks for commenting!
I think I am going to give this a try when I get back home to a proper kitchen. So happy to have discovered your blog and plan to look at some of your past creations. Cheers!
Glad to have you as a reader Ashley! Let me know how it goes when you do get to it 🙂
Gorgeous photos! I’m going to have to give these a whirl!
Thanks Chelsia!