Homemade Hamburger Buns

4.50 from 44 votes

With just a few simple ingredients and a bit of time, you can craft homemade hamburger buns that will make your burgers the star of any meal.

Prep Time20

Cook Time15

Proofing Time2

Total Time2 35

Course: Bread

Cuisine: American

Servings: Servings

Calories: 198kcal

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*

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 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.

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.

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*

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.