If you’ve ever been disappointed by store-bought buns, you’re going to want to try this Homemade Hamburger Buns Recipe. I absolutely love how these buns come out soft, slightly sweet, and just the right texture to hold your favorite burger without falling apart. Plus, making them yourself is easier than you might think — and the taste? Totally next level. Stick with me and I’ll show you how to nail this at home every time!
Why You’ll Love This Recipe
- Perfect Texture: Soft and pillowy inside with a lightly crisp top, thanks to the butter and egg wash.
- Simple Ingredients: You likely have everything in your pantry, and no fancy equipment needed beyond a stand mixer or elbow grease.
- Customizable: Top them with sesame seeds, everything bagel seasoning, or keep them plain — your call!
- Impresses Every Time: Trust me, these buns have wowed more than one backyard BBQ crowd.
Ingredients You’ll Need
Once you understand the ingredients for this Homemade Hamburger Buns Recipe, you’ll realize how they all play together to make the soft, buttery buns you dream of. From the instant yeast to the combination of butter and oil, each part has a role to build that perfect bun.
- All Purpose Flour: I like to spoon and level it for accurate measurement — helps get the dough just right!
- Water: Heated to about 105°F to wake up that yeast without killing it.
- Granulated Sugar: Adds a subtle sweetness and feeds the yeast.
- Unsalted Butter: Keeps the buns tender and rich, plus some used melted for brushing.
- Vegetable Oil: Works alongside butter to keep the crumb soft.
- Instant Yeast (Rapid Rise): Speedy and reliable for a nice rise in just a couple hours.
- Egg: Adds richness and helps bind the dough.
- Table Salt: Balances flavours and strengthens gluten for good structure.
- Egg Wash: The egg mixed with water gives the buns a shiny finish and helps seeds stick.
- Sesame Seeds or Everything But The Bagel Seasoning: For that visual pop and extra flavor kick.
Variations
I love making these buns as written, but over time, I’ve tried a few tweaks to match different meals or dietary needs — and you can too. Feel free to experiment based on what you like!
- Whole Wheat Twist: Swap half the all-purpose flour with whole wheat for a nuttier flavor and heartier bun. I usually add a little extra water since whole wheat flour soaks more.
- Mini Slider Buns: Divide dough into 16 smaller portions (about 50 grams each) and shorten baking time to 12-14 minutes; perfect for parties and kid-friendly portions.
- Dairy-Free Option: Replace butter with coconut oil and skip the egg wash or use a plant-based milk wash instead; I’ve done this for friends with allergies with great results.
How to Make Homemade Hamburger Buns Recipe
Step 1: Mix and Knead the Dough
This is the fun part where everything comes together. I usually throw all the dough ingredients into my stand mixer — water, sugar, butter, oil, yeast, egg, salt, and flour — and let the dough hook do the work for about 6 to 8 minutes. You’re aiming for a dough that’s soft and smooth, maybe a little tacky but not sticky. If you don’t have a mixer, no worries! Just mix by hand and knead on a floured surface for about 10 minutes until the texture feels right.
Step 2: First Rise – Let It Puff Up
Transfer the dough to a lightly oiled bowl and cover it tightly with plastic wrap. Find a warm spot in your kitchen — near a sunny window or the oven with just the light on works well. After about 1 ½ to 2 hours, your dough should have doubled in size, soft and airy. I’ve learned the hard way that rushing this step means dense buns, so be patient!
Step 3: Portion and Shape Your Buns
Once risen, gently punch down the dough to release the air (don’t skip this or your buns can deflate later). Use a bench scraper or sharp knife to divide the dough into eight equal sections, roughly 100 grams each. I like this precise sizing to get even buns that bake evenly. Then, shape each piece by pinching the dough at the bottom and rolling it on your counter with the palm of your hand until you get a smooth, round ball. It’s like giving each bun a little massage — and it makes all the difference.
Step 4: Second Rise – Get That Perfect Fluff
Place your dough balls seam side down on a parchment-lined baking sheet, spacing them a few inches apart so they can puff up without sticking. Pat each one down gently to about 3 inches in diameter, then cover loosely with plastic wrap. This second rise takes around an hour. Here’s something I found helpful: avoid tight plastic wrap to prevent the buns from sticking or flattening.
Step 5: Brush, Season, and Bake
Preheat your oven to 375°F. I melt some unsalted butter and brush it over the buns to keep them nice and tender. Then comes the egg wash — whisk an egg with a tablespoon of water and brush that on top to give your buns a glorious golden sheen and help your sesame seeds or seasoning stick. I’m a huge fan of everything bagel seasoning here; it adds a lovely savory kick. Bake for 15 to 18 minutes until they’re beautifully golden and smell amazing.
Step 6: The Finishing Touch
Right out of the oven, brush the buns again with any leftover melted butter — I often zap it in the microwave for a few seconds to warm it up again. Be careful not to brush off the seeds. Let them cool on a wire rack before slicing horizontally with a serrated knife. I love this step — fresh buns that warm just right and hold their shape make all the difference for my homemade burgers.
Pro Tips for Making Homemade Hamburger Buns Recipe
- Right Water Temperature: Always check that your water is about 105°F to activate yeast perfectly — too hot can kill it, too cold slows it down.
- Don’t Over-Flour: Resist the urge to add too much flour during kneading; slightly tacky dough gives softer buns.
- Gentle Handling: When shaping and punching down, be gentle to keep nice air pockets that make buns fluffy.
- Watch the Oven: Ovens vary — start checking for golden color around 15 minutes to avoid over-baking dry buns.
How to Serve Homemade Hamburger Buns Recipe
Garnishes
I’m a sucker for sesame seeds or everything bagel seasoning on my buns, but when I’m feeling fancy, sometimes I sprinkle poppy seeds or dried onion flakes for extra flavor and texture. If you want a shiny bun without toppings, just use the egg wash alone — looks bakery-perfect.
Side Dishes
These buns pair perfectly with classic sides like crispy fries, tangy coleslaw, or even a fresh cucumber salad. I often whip up some homemade pickles or sweet potato fries to round out the meal — trust me, your guests will notice the difference when you serve homemade buns alongside.
Creative Ways to Present
For BBQs or special occasions, I like stacking mini slider buns with fun toppings and toothpicks for easy grab-and-go snacks. Another favorite is to brush buns with garlic butter before baking for a garlicky twist that goes with cheeseburgers or even as dinner rolls!
Make Ahead and Storage
Storing Leftovers
I keep leftover buns in an airtight container or a zip-top bag at room temperature for up to three days. Refrigeration dries them out quickly, so I avoid it unless I’m planning to freeze them right away.
Freezing
Freezing is a lifesaver — I freeze buns individually wrapped or in a freezer bag for 2 to 3 months. When it’s burger night, I just pull out as many as I need and let them thaw at room temp for a few hours.
Reheating
To warm leftovers, I pop buns in a 300°F oven for about 5-7 minutes wrapped loosely in foil—this keeps them soft and fresh. Microwaving works in a pinch but can make them a bit chewy if overdone.
FAQs
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Can I make this Homemade Hamburger Buns Recipe without a stand mixer?
Absolutely! While a stand mixer makes kneading easier and quicker, you can mix and knead the dough by hand on a floured surface. Just be prepared to knead for about 10 to 12 minutes until the dough is soft, smooth, and slightly tacky.
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What’s the best way to store leftover buns?
Store them at room temperature in an airtight container or resealable bag for up to 3 days. Avoid the fridge to keep buns soft. For longer storage, freezing is your friend – just thaw before use.
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Can I use active dry yeast instead of instant yeast?
You can, but you’ll need to proof the active dry yeast in warm water with a bit of sugar before adding it to your dough ingredients. Using instant yeast, like in this recipe, skips this step and saves time.
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How do I prevent my buns from getting soggy when making burgers?
Brushing your buns with melted butter helps create a slight barrier. Also, avoid piling on wet toppings or drain excess sauce. Toasting buns lightly before assembling can add extra sturdiness.
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Can I add herbs or spices to the dough?
Definitely! Fresh herbs like rosemary or spices like garlic powder work beautifully. Just add them during the mixing stage, but keep amounts moderate so they don’t overpower the bun’s natural flavor.
Final Thoughts
I’ll be honest — once you make these homemade hamburger buns, it’s hard to go back to store-bought. They’re soft, flavorful, and have just enough sweetness with a buttery finish that completely transforms any burger night into a special occasion. I love how adaptable this recipe is, and I promise you’ll enjoy the process and the results. Next time you’re craving burgers, give this Homemade Hamburger Buns Recipe a shot — you’ll thank yourself!
Print
Homemade Hamburger Buns Recipe
- Prep Time: 3 hours
- Cook Time: 15 minutes
- Total Time: 3 hours 15 minutes
- Yield: 8 buns
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Homemade Hamburger Buns that are soft, fluffy, and perfect for any burger or sandwich. Made from scratch with simple ingredients and lightly brushed with egg wash and butter for a golden finish topped with sesame seeds or Everything But The Bagel seasoning.
Ingredients
For the Dough
- 3 1/4 cups all purpose flour, spooned and leveled
- 3/4 cups water, heated to 105°F
- 1/4 cup granulated sugar
- 2 Tbsp. unsalted butter, room temperature
- 2 Tbsp. vegetable oil
- 1 Tbsp. instant yeast (rapid rise)
- 1 large egg, room temperature
- 1 1/2 tsp. table salt
For Brushing Before Baking
- 3 Tbsp. melted unsalted butter
- 1 egg mixed with 1 Tbsp. water
- Sesame seeds or Everything But The Bagel Seasoning
Instructions
- Combine dough ingredients: In the bowl of a stand mixer, add all dough ingredients together including all purpose flour, water, sugar, butter, vegetable oil, instant yeast, egg, and salt.
- Knead: Attach the dough hook and knead the mixture for approximately 6-8 minutes until the dough is soft, smooth, and slightly tacky but not overly sticky.
- Rise: Transfer the dough to a lightly greased or oiled bowl. Cover with plastic wrap and allow it to rise for 1 ½ to 2 hours until it doubles in volume.
- Divide the dough: Gently punch down the risen dough and place it onto a clean work surface. Use a bench scraper to divide the dough into 8 equal portions, about 100 grams each.
- Shape the dough: Pinch the dough at the bottom and roll each piece under the palm of your hand on the counter to form smooth balls.
- Place on baking sheet: Arrange each dough ball seam side down on a parchment-lined baking sheet. Keep them spaced a few inches apart.
- Second rise: Press each dough ball down gently to form approximately 3-inch diameter rounds. Loosely cover with plastic wrap and allow to rise again for 1 hour.
- Preheat and prep: Preheat oven to 375°F. Brush the risen buns with melted butter. In a small bowl, whisk together the egg and water, then brush this egg wash over the buns to help seeds stick.
- Add toppings: Sprinkle sesame seeds or Everything But The Bagel Seasoning evenly on top of each bun.
- Bake: Bake the prepared buns in the preheated oven for 15-18 minutes until golden brown and cooked through.
- Cool, slice, and enjoy: After baking, brush buns again with any remaining melted butter without disturbing the toppings. Allow buns to cool on a wire rack before slicing horizontally with a serrated knife for serving.
Notes
- Store buns in an airtight container or bag at room temperature for 1-3 days. Refrigeration can dry them out.
- Freeze buns in a sealed bag for 2-3 months; thaw at room temperature before using.
- For sliders, divide dough into 16 smaller buns of about 50 grams each and bake for 12-14 minutes.
Nutrition
- Serving Size: 1 bun (approximately 100g)
- Calories: 210
- Sugar: 5g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 40mg
