homemade hamburger buns recipe

Written ByJenny Smyth Posted on
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The Best homemade hamburger buns recipe

I’ve always been a fan of homemade hamburger buns, and I’m excited to share my favorite recipe with you. There’s something special about biting into a freshly baked bun that just can’t be replicated with store-bought options.

The process of making your own hamburger buns is actually quite simple, but it does require a bit of time and effort. The end result is well worth it, though – the aroma of freshly baked bread wafting from the oven is just one of the many joys of homemade hamburger buns.

As a busy mom, I appreciate that this recipe can be made in large batches and stored for later use. My kids love helping me in the kitchen, and they’re always eager to get involved with the mixing and kneading process.

We make these buns for everything from casual weeknight dinners to special occasion barbecues. They’re a staple in our household, and I’m confident they’ll become one in yours too.

One of the best things about homemade hamburger buns is how customizable they are – you can top them with everything from classic ketchup and mustard to more adventurous options like caramelized onions or grilled pineapple. The possibilities are endless, and I love experimenting with new flavors and toppings every time we make them.

Homemade Hamburger Buns

4.9 from 767 votes

Soft, fluffy hamburger buns made from scratch. These buns are perfect for holding your favorite burger patties and toppings.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 8Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Dough

1 cup warm milk (110°F)
2 1/4 teaspoons active dry yeast (1 packet)
3 tablespoons granulated sugar
1 large egg, room temperature
3 tablespoons unsalted butter, melted and cooled
3 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons salt

For the Topping

1 large egg, beaten with 1 tablespoon water (egg wash)
2 tablespoons sesame seeds (optional)

👨‍🍳Directions

1In a small bowl, combine warm milk, yeast, and 1 tablespoon of sugar.
2Let stand for 5 to 10 minutes until foamy, indicating the yeast is active.
3Meanwhile, in a large mixing bowl or stand mixer bowl, whisk together the remaining 2 tablespoons sugar, egg, and melted butter.
4Add the yeast mixture to the egg mixture and stir to combine.
5Gradually add 3 cups of flour and the salt, mixing on low speed with a dough hook or by hand until a shaggy dough forms.
6Continue adding the remaining 1/2 cup flour, 1 tablespoon at a time, until the dough pulls away from the sides of the bowl but is still slightly sticky.
7Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
8If using a stand mixer, knead on medium-low speed for 6 to 8 minutes.
9The dough should spring back when gently pressed with a finger.
10Place the dough in a lightly greased bowl, turning once to coat.
11Cover with plastic wrap or a clean towel and let rise in a warm, draft-free place for 1 to 1.
5 hours until doubled in size.
12The dough is ready when an indentation remains after poking it with a finger.
13Punch down the dough and turn it onto a lightly floured surface.
14Divide the dough into 8 equal pieces (about 90 grams each).
15Shape each piece into a smooth ball by pulling the edges underneath and pinching the bottom.
16Place the balls 3 inches apart on a parchment-lined baking sheet.
17Cover the buns loosely with plastic wrap and let rise for 30 to 45 minutes until puffy and nearly doubled.
18Preheat the oven to 375°F near the end of the rising time.
19Brush the tops of the buns with egg wash and sprinkle with sesame seeds if desired.
20Bake for 13 to 16 minutes until golden brown on top and the internal temperature reaches 190°F.
21The buns should sound hollow when tapped on the bottom.
22Transfer to a wire rack and let cool completely before slicing horizontally.

🔧Equipment

Large mixing bowl
Stand mixer with dough hook (optional)
Measuring cups and spoons
Plastic wrap or clean kitchen towel
Baking sheet
Parchment paper
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 6g💛Saturated Fat: 3g❤️Cholesterol: 45mg🧂Sodium: 380mg🌾Total Carbs: 36g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 6g

📝Notes

For a softer crust, brush the buns with melted butter immediately after baking. Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.

Watch Video Of How Homemade Hamburger Buns Works

One thing I love about this recipe is that it makes a great addition to any meal – whether you’re serving burgers, sandwiches, or even just as a side dish on its own.

My family always looks forward to our weekly burger nights, where we’ll often serve these homemade hamburger buns alongside our favorite toppings and condiments.

And because they’re so easy to make ahead of time, we can enjoy them whenever we want – no matter what our schedules look like.

❓ Frequently Asked Questions About Hamburger Buns

1. What type of flour should I use for homemade hamburger buns?

For this recipe, I recommend using all-purpose flour. However, if you want a slightly lighter bun, you can try using bread flour instead.

2. Can I make these buns ahead of time?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours before baking.

3. How do I prevent my hamburger buns from becoming too dense?

To prevent your buns from becoming too dense, make sure to not overmix the dough when kneading it.

4. Can I use this recipe to make other types of bread?

This recipe can be adapted to make other types of bread, such as hot dog buns or dinner rolls.

5. How do I store leftover hamburger buns?

You can store leftover hamburger buns at room temperature for up to 3 days or freeze them for up to 2 months.

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