Homemade Hamburger Buns
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Imagine biting into a soft, fluffy, and lightly toasted bun that’s packed with fresh flavor. With just a few simple ingredients and a bit of time, you can create buns that will make your burgers the star of any meal.
Stick around to learn how you can whip up these delicious homemade hamburger buns right in your kitchen and leave your guests asking for more.
Looking for more sandwich bread options? Check out these recipes for air fryer hamburger buns, whole wheat hamburger buns, homemade hot dog buns, and homemade sourdough bread too!
Making homemade hamburger buns adds a special touch to your burger creations. The process may seem daunting at first, but the steps are pretty simple and the results are well worth the effort.
Table of contents
What you’ll need
To achieve the perfect hamburger buns, you’ll need a few key ingredients that play crucial roles in texture and taste.
- All-purpose Flour: Flour serves as the base of the bun, providing structure and volume.
- Instant Yeast: Yeast is essential for that perfect rise and airy texture.
- Granulated Sugar: Sugar adds a hint of sweetness and aids in activating the yeast for proper fermentation.
- Butter enriches the dough, contributing to a tender crumb and rich flavor.
- Egg: Adding egg to the dough improves the texture, flavor, appearance, and nutritional profile.
- Water: The water needs to be between 110-115°F. (43-46°C.) for best results. Too hot and the yeast will die, too cold the yeast will take forever to rise.
Check out the printable recipe card below for the complete recipe and detailed instructions.
I am including three different ways for you to make the perfect buns in your own kitchen, using whichever tools you have available.
How to prepare dough in a bread machine
Place ingredients into the pan in the order suggested by the manufacturer. Mine is a Breadman, so liquids go first.
Pour water, butter, sugar, salt, and beaten egg into the pan of your machine.
Add the flour. Make a small indentation in the center of the flour and add the yeast.
Place the pan into the bread machine. Plug in the machine and press the “dough” cycle button.
When the machine “beeps”, check through the window to see if the dough has doubled in size. DO NOT OPEN the machine if you can see inside, it lets the heat escape. If the dough does not appear to have risen, it should be near the top, then leave the lid closed and let it continue to rise.
How to prepare dough with a stand mixer
In a stand mixer bowl with a dough hook attachment, combine flour, sugar, yeast, warm water, and butter. Mix until well combined, 4-5 minutes.
Transfer the dough to a greased bowl, cover it with a clean tea towel, and let it rise in a warm, draft-free place. This allows the dough to double in size, about 1.5 hours depending on the room temperature.
How to prepare dough by hand
In a large mixing bowl, combine flour, sugar, yeast, warm water, and butter. Mix these ingredients until they come together to form a cohesive dough.
Knead the dough on a floured surface, ensuring it is smooth and elastic. This step is crucial in developing the bun’s texture, so don’t skimp on kneading. Aim for a dough that is slightly tacky but not sticky.
How to make homemade hamburger buns
After the dough has risen, gently deflate it and divide it into 8 or 12 equal portions. Shape each portion into a smooth ball, ensuring they are uniform in size (about 4 ounces each for 8 buns, less for 12) for even baking.
Place the shaped dough balls on a baking sheet, leaving enough space between them to expand.
Let them rise for a final time in a warm place before sliding them into the oven, about one hour.
Preheat oven to 375°F. Line a baking sheet with a sheet of parchment paper or a silicone liner and set aside.
Brush the tops of the buns with half of the melted butter. Place in the preheated oven and bake until they turn golden brown, about 15-18 minutes. The exact baking time may vary depending on your oven, but aim for light, fluffy buns that are slightly crisp on the outside.
Remove them from the oven and brush with additional melted butter – unless you topped them with sesame seeds before baking, the brush will just remove them. *See my note about egg wash below*
What you may have noticed by this point, is that I have never taken a full set of photos from start to finish while making hamburger buns – Oops!
These buns are amazing and turn out light and fluffy every time. The hardest part is cutting them in half evenly.
Variations
When it comes to homemade hamburger buns, the possibilities for variations and customizations are endless.
- If you want to add toppings like sesame seeds, poppy seeds, or coarse salt, an egg wash acts as a glue, helping these toppings stick to the surface of the dough during baking.
- Egg Wash: Whisk one egg yolk or egg white with 2 tablespoons of cold water or milk.
Expert Tips
- Brushing the top of the buns with butter is a carryover from brushing the top of my Dinner Rolls with butter. It tastes great on rolls, so why not buns?
- Store leftover buns in an airtight container or resealable plastic bag, at room temperature up to 3 days. Avoid refrigerating the buns, as this can dry them out quickly.
- For longer storage, wrap each bun individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps them from sticking together. Place in a resealable bag or airtight container and store in the freezer for up to 3 months.
- When ready to use, remove the buns from the freezer and let them thaw at room temperature for 1-2 hours.
FAQ’s
To achieve soft and fluffy buns, ensure proper kneading to develop gluten, allow enough time for rising, and include ingredients like eggs and butter which contribute to a tender crumb. You should also avoid adding too much flour, which can make the dough dense.
The dough should double in size during the first rise, which typically takes 1-2 hours. You can test it by gently pressing two fingers into the dough; if the indentation remains, it’s ready.
Yes, you can prepare the dough ahead of time. After the first rise, punch it down and place it in the refrigerator. It can be stored for up to 24 hours. Let it come to room temperature before shaping and baking.
Divide the dough into equal portions (typically 8-12 pieces). Roll each piece of dough into a ball by cupping your hand over it and rolling it on a surface. Flatten each ball slightly to form a bun shape.
Dense buns can result from overworking the dough, not allowing enough time for rising, or using too much flour. Ensure proper kneading, adequate rising time, and use a light hand when adding flour.
Delicious burger recipes
Now that you have the perfect bun, it’s time to create your own flavor-packed masterpiece:
- Classic Diner Burger with Homemade Thousand Island Dressing
- Irish Pub Burgers – crispy bacon, cheddar cheese, topped with whiskey aioli.
- Guinness Burger with Guinness Glaze
- Cowboy Burgers – with barbecue sauce and onion rings
- Santa Fe Burgers – with Pepper Jack and Adobo Aioli Sauce
Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
Enjoy!!
Homemade Hamburger Buns
Ingredients
- 1 cup water 110-115°F. (43-46°C.)
- 2 tablespoons unsalted butter softened
- 1 large egg beaten
- .25 cup sugar
- 3.5 cups all-purpose flour
- 1.25 teaspoons kosher salt
- 1 tablespoon instant yeast
- 3 tablespoons unsalted butter melted, for topping *See note about egg wash below*
Instructions
In Bread Machine:
- Place ingredients into the pan in the order suggested by the manufacturer. Mine is a Breadman, so liquids go first. Pour water, butter, sugar, salt, and beaten egg into the pan of your machine. Add the flour. Make a small indentation in the center of the flour and add the yeast.
- Place the pan into the bread machine. Plug in the machine and press the “dough” cycle button. When the machine “beeps”, check through the window to see if the dough has doubled in size. DO NOT OPEN the machine if you can see inside, it lets the heat escape. If the dough does not appear to have risen, it should be near the top, then leave the lid closed and let it continue to rise.
In Stand Mixer:
- In a stand mixer bowl with a dough hook attachment, combine flour, sugar, yeast, warm water, and butter. Mix until well combined, 4-5 minutes.
- Transfer the dough to a greased bowl, cover it with a clean tea towel, and let it rise in a warm, draft-free place. This allows the dough to double in size, about 1.5 hours depending on the room temperature.
By Hand:
- In a large mixing bowl, combine flour, sugar, yeast, warm water, and butter. Mix these ingredients until they come together to form a cohesive dough.
- Knead the dough on a floured surface, ensuring it is smooth and elastic. This step is crucial in developing the bun’s texture, so don’t skimp on kneading. Aim for a dough that is slightly tacky but not sticky.
To make the Hamburger Buns:
- After the dough has risen, gently deflate it and divide it into 8 or 12 equal portions. Shape each portion into a smooth ball, ensuring they are uniform in size (about 4 ounces each for 8 buns, less for 12) for even baking.
- Place the shaped dough balls on a baking sheet, leaving enough space between them to expand. Let them rise for a final time in a warm place before sliding them into the oven, about one hour.
- Preheat oven to 375°F. Line a baking sheet with a sheet of parchment paper or a silicone liner and set aside.
- Brush the tops of the buns with half of the melted butter. Place in the preheated oven and bake until they turn golden brown, about 15-18 minutes. The exact baking time may vary depending on your oven, but aim for light, fluffy buns that are slightly crisp on the outside.
- Remove them from the oven and brush with additional melted butter – unless you topped them with sesame seeds before baking, the brush will just remove them. *See my note about egg wash below*
Notes
- If you want to add toppings like sesame seeds, poppy seeds, or coarse salt, an egg wash acts as a glue, helping these toppings stick to the surface of the dough during baking.
- Egg Wash: Whisk one egg yolk or egg white with 2 tablespoons of cold water or milk.
- Store leftover buns in an airtight container or resealable plastic bag, at room temperature up to 3 days. Avoid refrigerating the buns, as this can dry them out quickly.
- For longer storage, wrap each bun individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps them from sticking together. Place in a resealable bag or airtight container and store in the freezer for up to 3 months.
- See post for questions and answers.
Hey Lisa, nice buns! Sorry I couldn’t resist saying that 🙂 But I’ve always wanted to try and make my own – you make it look easy! And I think you and I, besides lemons, love a good burger!
LOL, I have been getting the response a lot Deb! They really are easy to make, and the more you make them the easier they get. I could live on burgers….I LOVE them!! 🙂
I really want to make homemade hamburger buns — these look so great! I’m all about the sesame seeds on top, too.
They are so easy and delicious Marcie, you will love them! I usually remember the sesame seeds, as I pull them out of the oven! :O
Lisa, I have been looking for a great hamburger bun… and I found it! (The Angels are singing…)
You know me and am all about homemade… it just tastes better. Those store bought buns have such a funny texture to them. Makes me wonder if they are even made with dough in the first place. Right?
Can’t wait to make these. I’m bookmarking, printing out, and pinning!
PS… you baking stone looks seasoned just like mine! (Mine is almost 15 years old!)
You’re right Gloria, they put all kinds of conditioners and preservatives in the store bought stuff. They have to make it shelf stable for 3 weeks! You will love these buns, they are so good. My baking stone is almost 19 years old. I earned it at my first Pampered Chef party! 🙂 That’s also the first time that I ever heard the word….SPOON-U-LA. LOL
These buns look great, Lisa. I love homemade breads and buns. These look delicious and so much better than store bought. Thanks for sharing!
Thank you so much Jodee! 🙂
Oh my goodness,, Lisa, these look fantastic! I am such a bread-a-holic and I can imagine how great these must taste. Thanks for sharing and pinning! Hope you’re having a happy weekend! xo
We recently decided that we’re giving up store-bought bread …. something tells me this recipe will come in handy in the very near future!! 🙂 Pinned it!
They are very soft and quite addicting! LOL, I had to say that. 😉 I need to start working on an everyday sandwich bread so I can do the same. There are some scary chemicals in there!!
I also want to stop buying store bought bread . I am worried about if it has ADA in it . The last rolls I did buy tasted awful it ruined my sandwich . I have been making bread in my bread machine for my 10 yr old and he said we should also make our own because he likes homemade better.
These look amazing! Can’t wait to try them. I have a stone that looks just like yours! Love it, use it daily.
Thank you so much Cindy. I got that stone at my first Pampered Chef party 19 years ago. 🙂
These are really great buns II know it sounds weird….. sorry)
But they really look PERFECT
Wonderful job Lisa 🙂
LOL, thank you so much Winnie! There really isn’t any other way to say it. 🙂
These look awesome! I wish I had a bread machine and a stand mixer…some day.
Thanks so much Cindy. 🙂 I won my stand mixer in a giveaway, or I wouldn’t have one either.
Outstanding!! Yeah, this was the most clicked link last week at Freedom Fridays With All My Bloggy Friends!!
Whoo HOO!!
Hugs and thanks for sharing!!
Ps of course you always rock it!!
Thank you so much Evelyn!! I’m so glad everyone liked them. 🙂
These. are. the best!! I make 10 rolls unless I want man sized ones 🙂
Thank you Rhoda. 🙂
I made these last week and the are perfect! I’d like to make a double batch and freeze some. I’m wondering if I should freeze after I’ve baked them or flash freeze the dough buns?
Thank you Amanda, I am so glad that you liked them. I usually freeze them after they are baked, and I have never tried to freeze them as dough. I’m sure it would work as long as you let them defrost and rise before baking. Good luck, and let me know how it works. 🙂
This was my first attempt at making buns…And I did it! Thank you so much for this recipe! They were so good! Next time I think I’ll make 12, because I made 8 and they were HUGE! lol
Yeah, congratulations Katie, that is awesome! Yes, they are pretty big. Making 12 is a great idea, I might need to try that as well. 🙂
Well, I made 12 this time and they were too small. So next time…10! They are so good!
Hahaha, that is good to know Katie!! I am so glad that you like them. 🙂
“I like being able to continue on with my day, and let the machine do all of the work. Sometimes I even forget about it, and it gets a bit too puffy” —–>>>> I can so relate to this Lisa LOL. Trying these buns. I haven’t done anything with my bread machine yet except loaves.
I was making it without a bread machine and misread the instructions #fail. I forgot to let them rise before I formed them into the balls. Should I let it rise double the time now? Let it rise the normal amount? Or did I screw up beyond the point of fixing? Thanks!
Oh no! This is probably too late now, but you can always let them rise until the are the size that you would like them to be after they are formed. Yeast is way more forgiving than the “experts” claim it is.
Never mind🤦🏻♀️ An ad was covering part of the recipe!
These look amazing and I’m sure they taste wonderful! I may be blind but, how much flour does the recipe call for? Am I correct in assuming 6c like other bread recipes?
These turned out perfect!
I’m baking the buns as I write this. You’re right, the dough is forgiving. I put it in the bread machine and then went for a much longer walk than anticipated and it still formed nice buns and raised in 40 minutes.
If I could give these a 10, I would! They turned out GREAT!!! I took others’ advice and made this into 10 buns and they’re perfect!
Wonderful easy recipe. We found the buns a bit sweet so I reduced the sugar to 2 tbsp. Same excellent result!
Needed more flour to make workable, but great. Made 8 large.
Curious – how do you get 12 servings if you’re making 8 buns?
I have made this recipe once making 8 buns and they were quite large and I was thinking about making 10 or 12 in my next round (today) to see what the size difference was.
Made these a few weeks ago, and came back to get the recipe for a second batch. I made 12 buns on the first go, they were fluffy, soft, and delicious. I sliced and stored these in the freezer until ready to eat and they kept great.
Husband thought they had a little too much bread for the 1/3 bound burgers he ate them with (he is used to the small sized burger buns from the store). We also used half burger buns in place of a hotdog buns last week. Today, will divide the dough into 16-18 parts and make half burger buns, half hotdog buns.
Thanks for an easy and tasty recipe!
There are my go buns recipe for both hamburger or hot dogs…they don’t last long in our house Thanks
I made these tonight for the first time. I used bread machine yeast and they turned out perfectly. I’ll be making these instead of buying buns from now on. My recipe made exactly 30oz so I made a dozen 2.5 oz buns.
That is awesome, thank you so much for letting me know…and for doing the math for me!! 😉
I might be missing something here, so I will apologize first if that is the case. I see that an egg is added when using a bread machine but not when using a stand mixer(?) Is that correct?
Sorry for the confusion Pam, I wrote it as “remaining ingredients” in the stand mixer section instead of separating out the ingredients.
My family loved them and it saved me a trip to the store!