These homemade hamburger buns are buttery, soft and will take your burger nights to the next level. This burger buns recipe is easy to make in one hour and they are even better than store-bought!
I’ve mentioned before that I always prefer homemade bread. Whether it’s no-knead bread, pretzel bread, french bread, or dinner rolls, homemade is always better than store-bought! These hamburger buns are no exception! They are buttery, soft and will take your burger recipe to the next level.
This burger buns recipe is easy to make in one hour and they are so delicious you will never buy store-bought hamburger buns again! With this homemade buns recipe you’ll never have to run out to the store if you forget to add buns to your cart!
Ingredients & Substitutions
Here are some notes about the ingredients in this homemade buns recipe, as well as possible substitutions.
- Granulated sugar. The sugar causes the yeast to rise, so I don’t recommend leaving it out. You can use honey if desired.
- Whole milk. Any percentage of milk works well (not fat free). My favorite is whole milk because it yields the best burger buns.
- All-purpose flour. You can substitute up to 1/2 of the flour with whole wheat pastry flour or white whole wheat flour. However, as someone who usually makes this substitution as often as possible, I do not recommend it in this recipe. These hamburger buns are so delicious and are truly the best when made with a good all-purpose flour. You can use bread flour with great results too.
- Salted butter. Unsalted butter works perfectly.
How to make Homemade burger buns
You can make these hamburger buns in a standing mixer or by hand. I’ll explain how to do both methods.
Proof yeast
In the bowl of a standing mixer fitted with the dough hook (or a large bowl), combine water, sugar and yeast. Let stand for 5-10 minutes or until foamy.
Add wet ingredients
Add melted butter, milk and egg to the proofed yeast and gently stir to combine (with a spatula or the dough hook).
NOTE: Be sure you completely cool the butter/milk mixture so you do not kill the yeast. That’s really the only “tricky’ part of this recipe! If any part of the recipe is too warm (over 105 degrees F), the yeast won’t proof and then the burger buns won’t rise!
Add flour
Add 3 cups flour and sea salt and mix with the dough hook. Then, add additional flour, ¼ cup at a time, and knead until dough forms a ball, is smooth, and slightly tacky to the touch. If mixing by hand use a spatula or wooden spoon.
Let the dough rise
Form the dough into a ball and place it in a lightly oiled bowl, covered with a damp towel, to rise until doubled (about 60 minutes).
Portion dough
After the dough has doubled, punch it down and weigh it, then divide by 12 and portion out the dough. If you don’t have a food scale you can simply eyeball it, but I always weigh my dough to portion it out to ensure even baking.
Form Burger Buns & Rise again
Next, form the equal pieces into flat, round discs of equal size (about 2-3” in diameter). Making them flat will ensure the hamburger buns aren’t too thick to bite in to.
Cover the formed rolls with a damp towel (don’t let the towel touch the rolls) and let rise again until doubled in size (30-60 minutes).
Bake & Serve
During the end of the rise, preheat oven to 375 degrees F, then bake in the preheated oven for 15 minutes.
After removing the homemade buns from the oven, immediately brush the top of each bun with butter, then sprinkle with sesame seeds or sea salt.
Serve
Slice these homemade buns in half and serve them with your favorite recipes. Obviously they are prefect for homemade hamburgers, but here are some more suggestions:
- We love using them with this crockpot BBQ Chicken recipe.
- Stuff these rolls with the best chicken salad or this avocado chicken salad.
- You will love this egg salad served between one of these homemade buns.
- These veggies burgers are perfect with these burger buns.
- Use them to make a turkey cranberry sandwich – YUM!
FAQs about this recipe
How do you store burger buns?
If you have leftovers, store them in an airtight container/bag at room temperature for up to 3 days.
How do you freeze hamburger buns?
Let them cool, place them in a freezer-friendly plastic bag, and freeze for up to 1 month.
How do I make crisp buns?
If you want your buns a little crispy, you can use the oven, toaster, or grill. First, cut the bun in half, then do one of the following:
1. Place the bun halves facedown on a baking sheet. Warm in an oven preheated to 350 degrees for about 5 minutes.
2. Or place the halves in the toaster and toast to your desired crispiness.
3. Finally, put the bun halves face down on the grill for 30 – 60 seconds.
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Homemade Hamburger Buns (Burger Buns)
These homemade hamburger buns are buttery, soft and will take your homemade burgers to the next level. This burger buns recipe is easy to make and they are even better than store-bought!
from votesCourse bread, Main Course, Side DishCuisine AmericanServings 12 BunsCalories 220Prep Time10 minutes Cook Time15 minutes Rising1 hour 30 minutes Total Time2 hours
Equipment
- KitchenAid Mixer
- measuring spoons
- measuring cups
- spatula
- baking sheet
- Parchment Paper
Ingredients
Burger Buns:
- ½ cup warm water
- 2 TBS granulated sugar
- 1 TBS active dry yeast
- 4 TBS butter melted and cooled
- 1 ¼ cups whole milk room temperature
- 1 egg
- 1 tsp fine sea salt
- 3 ½ to 4 cups all-purpose flour
Topping:
- 2 TBS butter melted
- 2 TBS sesame seeds or coarse sea salt
Instructions
- In the bowl of a standing mixer fitted with the dough hook (or a large bowl), combine water, sugar and yeast. Let stand for 5-10 minutes or until foamy.
- Add melted butter, milk and egg and gently stir to combine.
- Add 3 cups flour and sea salt and mix with the dough hook.
- Add additional flour, ¼ cup at a time, and knead until dough forms a ball, is smooth, and slightly tacky to the touch.
- Form the dough into a ball and place it in a lightly oiled bowl, covered with a damp towel, to rise until doubled (about 60 minutes).
- After the dough has doubled, punch it down and weight it, then divide by 12 and form into flat, round discs of equal size (about 2-3” in diameter).
- Cover with a damp towel (don’t let the towel touch the rolls) and let rise again until doubled in size (30-60 minutes).
- During the end of the rise, preheat oven to 375 degrees F.
- Bake in preheated oven for 15 minutes
- Brush the top of each roll with butter, then sprinkle with sesame seeds.
- Serve warm with your favorite burgers, shredded chicken, etc.
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Notes
Serve them with this delicious homemade burger recipe. StoreStore buns in an airtight container/bag at room temperature for up to 3 days.To FreezeFreeze any extra buns in an airtight container or freezer-safe plastic bag for up to 1 month. How to Crisp BunsIf you want your buns a little crispy, you can use the oven, toaster, or grill. First, cut the bun in half, then do one of the following:
1. Place the bun halves facedown on a baking sheet. Warm in an oven preheated to 350 degrees for about 5 minutes.
2. Or place the halves in the toaster and toast to your desired crispiness.
3. Finally, put the bun halves face down on the grill for 30 – 60 seconds.Ingredient Substitutions
- Granulated sugar. The sugar causes the yeast to rise, so I don’t recommend leaving it out. You can use honey if desired.
- Whole milk. Any percentage of milk works well (not fat free). My favorite is whole milk because it yields the best burger buns.
- All-purpose flour. You can substitute up to 1/2 of the flour with whole wheat pastry flour or white whole wheat flour. However, as someone who usually makes this substitution as often as possible, I do not recommend it in this recipe. These hamburger buns are so delicious and are truly the best when made with a good all-purpose flour. You can use bread flour with great results too.
- Salted butter. Unsalted butter works perfectly.
Nutrition
Serving: 1bun | Calories: 220kcal | Carbohydrates: 32g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 261mg | Potassium: 89mg | Fiber: 1g | Sugar: 3g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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