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    Home » Bread » Hamburger Buns: Cooking 101

    Published: Feb 24, 2014 · Modified: Jun 21, 2020 by Lisa Johnson

    Hamburger Buns: Cooking 101

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    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

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    Homemade Hamburger Buns - Cooking 101 | cookingwithcurls.com_

    As I was creating the Guinness Glaze post last week, I realized that I have never created a post for these delicious Homemade Hamburger Buns: Cooking 101! I can be such a slacker!! So here it goes.....

    Homemade Hamburger Buns - Cooking 101 | cookingwithcurls.com_

    If you have been around for awhile, you know that I always use my bread machine.....unless it is not working for some reason. The recipe below is the original recipe written in the order than you would put the ingredients into your bread machine.

    How to make Homemade Hamburger Buns in a bread machine:

    Hamburger Buns yeast cookingwithcurls.com

    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.....

    Hamburger Buns Dough cookingwithcurls.com

    That's okay, it will still work just fine!

    How to make Homemade Hamburger Buns in a Stand Mixer:

    Heat the water to 110 - 115 degrees, add the sugar and the yeast and wait 5 - 10 minutes for it to proof.....

    Yeast Dough Proof cookingwithcurls.com

    Yours might not be this puffy...I think this is the yeast photos for the Lemon Curd Sweet Rolls. 😉  Place into your stand mixer with remaining ingredients and mix until well combined, about 4 minutes.....

    Yeast Dough Stand Mixer cookingwithcurls.com

    Cover and allow to rise until doubled, about 1 1/2 hours. Either way, remove the dough and roll into a large ball on a well floured work surface. Place the dough on a scale to weigh.....

    Hamburger Buns Scale cookingwithcurls.com

    This is not mandatory, but it makes it much easier to divide. You will need 8 to 12 equal pieces of dough.

    Roll into balls and place on a silpat/parchment paper lined baking sheet. Cover with a towel and let rise in a warm location until doubled, yes that means an additional hour...but it is totally worth it! Preheat oven to 375 degrees, brush tops with half of the melted butter, and bake for 15 - 18 minutes or until golden brown.....

    The only recipe for Homemade Hamburger Buns that you will ever need | cookingwithcurls.com

    Remove them from the oven and brush with the remaining melted butter...unless you topped them with sesame seeds before you baked them.....

    The BEST Homemade Hamburger Buns, hot and fresh out of the oven | cookingwithcurls.com

    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! I guess I will need to make them again and come back and edit this post.....I'll add that to the To-Do list. 🙂

    They turn out light and fluffy every time. The hardest part is cutting them in half evenly.....

    The Best Homemade Hamburger Buns recipe | cookingwithcurls.com

    Delicious burger recipes:

    • Classic Diner Burger with Homemade Thousand Island Dressing
    • Bistro Burger with Garlic Aioli
    • Guinness Burger with Guinness Glaze
    • Cowboy Burgers with barbecue sauce and onion rings
    • Santa Fe Burgers  with Pepper Jack and Adobo Aioli Sauce

    Enjoy!!

    Homemade Hamburger Buns - Cooking 101 | cookingwithcurls.com_

    Homemade Hamburger Buns

    This is the one and only recipe for the BEST Homemade Hamburger Buns that you will ever need!!
    4.35 from 29 votes
    Print Rate
    Course: Bread
    Cuisine: American
    Keyword: buns, burgers, recipe, homemade
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Proofing Time: 2 hours
    Total Time: 30 minutes
    Servings: 12 Servings
    Calories: 198kcal
    Author: Lisa Johnson

    Ingredients

    • 1 cup hot water yes, it says hot water when using a bread machine
    • 2 Tablespoons unsalted butter softened
    • 1 large egg beaten
    • ¼ cup sugar
    • 3 ½ cups all-purpose flour
    • 1 ¼ teaspoons sea salt
    • 1 Tablespoon instant yeast
    • 3 Tablespoons unsalted butter melted, for topping
    Prevent your screen from going dark

    Instructions

    For Bread Machine:

    • Place ingredients into the pan in the order suggested by the manufacturer. Mine is a Breadman, so liquids go first.
    • Pour hot 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 pour in the yeast.
    • Place pan in the bread machine. Plug in the machine and press the "dough" cycle button.
    • When the machine "beeps", check thru the window to see if the dough has risen sufficiently. 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. 30 - 60 minutes more will not hurt it.

    For Stand Mixer:

    • Heat the water to 110 – 115 degrees, add the sugar and the yeast and wait 5 – 10 minutes for it to proof.
    • Place into your stand mixer with remaining ingredients and mix until well combined, about 4 minutes.
    • Cover and allow to rise until doubled, about 1 1/2 hours. 

    To make the Hamburger Buns:

    • Remove dough and place on a well floured surface. Roll dough into a large ball and smooth and squish around in a circle to release the air bubbles.
    • At this point I weigh my dough. It is usually about 1lb 14 5/8 ounces. This will give me (8) 3 3/4 ounce balls of dough. Or you can simply separate the dough into 8 equal pieces.
    • Place dough balls on a parchment paper or silpat lined baking sheet.
    • Cover with a towel and let rise in a warm place until doubled in size, about 1 hour.
    • Remove the towel and brush the buns with about half of the melted butter. (just pretend that is a hamburger bun)
    • Place in a preheated 375 degree oven for 15 - 18 minutes, or until golden brown.
    • Remove buns from the oven and brush with the remaining butter.
    • Place on a rack to cool.

    Notes

    • This dough is very forgiving. I usually start the dough and then go do whatever I need to do. Go to the store, take a shower, you have 1 1/2 hours while the machine does all of the work.
    • Divide and separate, then allow to rise for a second time. I have forgotten them before and they turned out just fine!

    Nutrition

    Calories: 198kcal | Carbohydrates: 32g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 251mg | Potassium: 48mg | Fiber: 1g | Sugar: 4g | Vitamin A: 170IU | Calcium: 9mg | Iron: 1.8mg
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    Reader Interactions

    Comments

    1. Deb@ Cooking on the Front Burner says

      February 24, 2014 at 9:42 pm

      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!

      Reply
      • Lisa Johnson says

        February 25, 2014 at 10:22 am

        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!! 🙂

        Reply
    2. Marcie@flavorthemoments says

      February 25, 2014 at 10:18 am

      I really want to make homemade hamburger buns -- these look so great! I'm all about the sesame seeds on top, too.

      Reply
      • Lisa Johnson says

        February 25, 2014 at 10:28 am

        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

        Reply
    3. Gloria // Simply Gloria says

      February 25, 2014 at 2:49 pm

      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!)

      Reply
      • Lisa Johnson says

        February 25, 2014 at 6:16 pm

        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

        Reply
    4. Jodee Weiland says

      February 25, 2014 at 10:04 pm

      These buns look great, Lisa. I love homemade breads and buns. These look delicious and so much better than store bought. Thanks for sharing!

      Reply
      • Lisa Johnson says

        February 25, 2014 at 11:43 pm

        Thank you so much Jodee! 🙂

        Reply
    5. Cindy Eikenberg says

      March 02, 2014 at 5:17 am

      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

      Reply
    6. Jamie @ Love Bakes Good Cakes says

      March 02, 2014 at 6:43 pm

      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!

      Reply
      • Lisa Johnson says

        March 04, 2014 at 6:03 pm

        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!!

        Reply
      • Pamela says

        March 06, 2014 at 8:44 pm

        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.

        Reply
    7. Cindy Harris says

      March 04, 2014 at 11:17 pm

      These look amazing! Can't wait to try them. I have a stone that looks just like yours! Love it, use it daily.

      Reply
      • Lisa Johnson says

        March 05, 2014 at 11:41 pm

        Thank you so much Cindy. I got that stone at my first Pampered Chef party 19 years ago. 🙂

        Reply
    8. Winnie says

      March 07, 2014 at 3:54 am

      These are really great buns II know it sounds weird..... sorry)
      But they really look PERFECT
      Wonderful job Lisa 🙂

      Reply
      • Lisa Johnson says

        March 07, 2014 at 11:23 am

        LOL, thank you so much Winnie! There really isn't any other way to say it. 🙂

        Reply
    9. Cindy @MomMaven says

      March 07, 2014 at 7:17 am

      These look awesome! I wish I had a bread machine and a stand mixer...some day.

      Reply
      • Lisa Johnson says

        March 07, 2014 at 11:25 am

        Thanks so much Cindy. 🙂 I won my stand mixer in a giveaway, or I wouldn't have one either.

        Reply
    10. Evelyn @ My Turn for us says

      March 14, 2014 at 9:46 am

      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!!

      Reply
      • Lisa Johnson says

        March 14, 2014 at 11:52 pm

        Thank you so much Evelyn!! I'm so glad everyone liked them. 🙂

        Reply
    11. Rhoda says

      June 05, 2014 at 1:35 pm

      These. are. the best!! I make 10 rolls unless I want man sized ones 🙂

      Reply
      • Lisa Johnson says

        June 17, 2014 at 12:28 am

        Thank you Rhoda. 🙂

        Reply
    12. Amanda says

      June 21, 2014 at 8:25 am

      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?

      Reply
      • Lisa Johnson says

        June 21, 2014 at 10:18 pm

        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. 🙂

        Reply
    13. Katie Barnes says

      February 26, 2015 at 7:37 pm

      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

      Reply
      • Lisa Johnson says

        February 26, 2015 at 11:12 pm

        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. 🙂

        Reply
        • Katie says

          March 14, 2015 at 7:10 pm

          Well, I made 12 this time and they were too small. So next time...10! They are so good!

          Reply
          • Lisa Johnson says

            April 02, 2015 at 1:54 pm

            Hahaha, that is good to know Katie!! I am so glad that you like them. 🙂

            Reply
    14. Katrina says

      April 10, 2015 at 9:02 am

      "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.

      Reply
    15. Alyssa Ford says

      October 26, 2017 at 12:40 pm

      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!

      Reply
      • Lisa Johnson says

        October 27, 2017 at 6:14 pm

        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.

        Reply
        • Trina says

          March 25, 2020 at 11:10 am

          Never mind🤦🏻‍♀️ An ad was covering part of the recipe!

          Reply
    16. Trina says

      March 25, 2020 at 11:05 am

      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?

      Reply
    17. Amber says

      April 08, 2020 at 6:03 pm

      5 stars
      These turned out perfect!

      Reply
    18. Cindy says

      April 17, 2020 at 1:34 pm

      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.

      Reply
    19. Cindy says

      April 17, 2020 at 1:55 pm

      5 stars
      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!

      Reply
    20. Mary says

      April 26, 2020 at 12:37 pm

      Wonderful easy recipe. We found the buns a bit sweet so I reduced the sugar to 2 tbsp. Same excellent result!

      Reply
    21. Cathy says

      April 29, 2020 at 12:34 pm

      4 stars
      Needed more flour to make workable, but great. Made 8 large.

      Reply
    22. Kristine T says

      May 01, 2020 at 1:53 pm

      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.

      Reply
    23. Kelli Snow says

      May 05, 2020 at 8:57 am

      5 stars
      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!

      Reply

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