Homemade Hamburger Buns
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THE BEST buns ever! So soft, pillowy and airy, perfect for any sandwich. You’ll never want store-bought ever again!
HOMEMADE. HAMBURGER. BUNS. I’m now questioning everything in life currently. Why did it take me this long to make these at home?
Was it the super short ingredient list that felt so daunting? Was it the long wait time with the 15-20 minutes of actual hands-on time?
Guys, I have no idea. But what I do know is that these buns are not just epic for cheeseburgers.
They’re just as amazing for any sandwich – fried chicken sandwiches, club sandwiches, BLTs, sloppy joes…you name it.
But really, my favorite way to enjoy these are in the form of bacon cheeseburgers with all the fix-ins.
Plenty of pickles, tomatoes, lettuce, red onion and burger sauce.
And these homemade buns just made it that much better.
Now the store-bought buns have officially been ruined for me!
Homemade Hamburger Buns
Ingredients
- ¾ cup warm water, 100-110 degrees F
- 3 tablespoons sugar
- 2 ¼ teaspoons active dry yeast
- 3 tablespoons unsalted butter, at room temperature
- 2 large eggs, at room temperature, divided
- 3 ¼ cups all purpose flour, divided
- 1 ¼ teaspoons kosher salt
- 2 tablespoons milk
- 1 tablespoon sesame seeds
Instructions
- Combine water, sugar and yeast in a small bowl; let stand until foamy, about 5 minutes.
- In the bowl of an electric mixer fitted with dough hook attachment, beat the water mixture, butter, 1 egg, 2 cups flour and salt on medium-low speed until a smooth batter forms, about 1-2 minutes.
- Gradually add remaining 1 1/4 cups flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3 minutes.
- Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
- Gently deflate dough by punching down. Working on a lightly floured surface, divide into 8 equal pieces, weighing the pieces as needed; shape each piece into a smooth ball.
- Line a baking sheet with parchment paper. Place rolls onto the prepared baking sheet; flatten each ball to 3 inches. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
- Preheat oven to 375 degrees F.
- In a small bowl, whisk together remaining egg and milk. Brush tops of dough with egg mixture; sprinkle with sesame seeds.
- Place into oven and bake until golden brown, about 15-18 minutes.
Did you make this recipe?
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My husbands words: “these are the best buns I’ve ever had” !
These buns turned out beautifully! I boiled a small patato, peeled & mashed it and added it into the mixing bowl before proofing my dough. This is the best mini potato buns ever. Thanks for the recipe
Ever since I started making my own hamburger buns, I haven’t gone back to store bought. I’ve tried a number of recipes, mostly no-knead while my KitchenAid stand mixer was in storage (four years, long story). With my KA and this recipe, I turned out the best hamburgers buns I ever made. No fault to the no-kneads, but you need overnight if you need flavor. And the texture! These were both tender and also held together. My new go-to!
These are WONDERFUL!!
Very easy and delicious! Wouldn’t change a thing about this recipe
These came out ABSOLUTELY PERFECT!! I have a tendency to try new recipes at the last minute when making food to bring to social events. These did not let me down! Gorgeous glossy beautifully brown and deliciously soft and flavorful! Brought these to a hamburger bbq and used leftovers for breakfast sandwiches. I am now sad they’re all gone. 100% will make again!
Perfect! I made these today, it was easy to fit in the hands on steps between meetings and we ate them with Sloppy Joe’s for dinner. They were so good and they turned out picture perfect. I may never buy rolls again!
OMG, these were seriously damn delicious! I made them because I wanted to make brisket sandwiches with my leftover brisket and had no buns. I have to say, that I won’t buy buns again. These buns were soft, but they held up to all of the bbq sauce better than any bun I have ever had!
Just made these, but added some sour dough starter. Very good!
These will be our “goto recipe” for buns now! Maybe even loaf bread too with a few adjustments (but not much, I mean, these were good!)
how much sourdough starter did you add and did you let it bulk ferment? Or did you follow the recipe as is, except you added sourdough starter?
So gooood!
My family loved them!
These were delicious. Super easy and fast I will definitely make these from now on and my kids requested them for breakfast sandwiches!!
Boom!! This is hands down THE go to bun recipe in my house if I’m not doing sourdough. I usually shape my patties on the larger side so I like to make the buns a bit bigger too. A double batch is perfect for about 11…ish buns for me 😉
Happy baking!! This recipe is the best!!!
SO GOOD. I used olive oil because of health reasons and they were PERFECT. This is the go to recipe now.
These buns came out great! The dough was so nice and worked up beautifully. I don’t have a stand mixer, so I did them by hand. Only thing was I forgot the salt. They still came out so soft and fluffy. I will just not forget that next time. I put poppy seeds on 4 and sesame seeds on 4. Delicious and easy!
Tried a few different bun recipes but they never came out right, this one is exactly what I was looking for. I reduced the sugar in half, besides that just followed the recipe as written and they came out great!
They came absolutely perfect, delicious soft and tasty. Its become my favorite go to recipe.
I tried it in a bread form and came out great.
Simple to make and super yummy!
maybe suggest shorter baking time? ALL the buns were burnt on the bottom, sadly. I should have checked on them before the 15 minute mark…. otherwise this seems like a great recipe. i so bummed after all the hard work…..hoping i can cut it off, and the burnt flavor hasn’t permeated thru the whole bun. i’m having company tonight w/a “burger bar” say a prayer for me!! TIA!
I’ve tried to make burger buns and failed every time until this recipe. Thanks a bunch! I will definitely be saving this recipe in my book of favorites.
I’ve made this 4 times now and find it easy and reliable. The results are light and fluffy buns. I only made them as hamburger buns once though. Regular buns the other times. The last time I made 60/40 whole grain and white flour.
You’ll only need 3 cups rather than 3 1/4 because of the whole grain flour being heavier.
Beautiful results each time!
These are incredible – fluffy, light & perfect for ‘burgers’ and even toasted plain with a swipe of butter with coffee. I made these to go with the newly tried (and phenomenal!) Black Bean Burger recipe and a White Bean Burger recipe I made to include as freezer/quick meals as I shift from lacto-ovo vegetarian further toward the all-vegan mods. Having a dozen patties from each batch, I had to have the crowning glory of actual buns.
The recipes on the site are always great and these were no exception. Perfect flavor & consistency for these light and fab burgers. A layer of 1000 island/bbq sauce for the black bean burgers or a mayo/ranch sauce for the white bean ones, stacked with lettuce and tomatoes, and these buns lent great flavor & texture to the burger experience – no meat necessary or even desired!
Thank you for the perfect buns to top off the new PBWF journey – who would have thought veg could be this awesome?! As I work to shift vegan (from 90% of the day to 100%), if I have to use a bit of local, organic milk, butter or egg – usually in a recipe or coffee – I try to be okay/patient with it, so shifting remains a positive journey forward. These buns may remain my (infrequent, occasional, expected) lacto-ovo indulgence. I would love to see these buns Go Vegan! Until then, I may have to keep occasionally indulging/dressing my devourable bean burgers with these golden, fluffy delights!
For further info, these great movies enlighten:
–The Game Changers
(*I took the challenge & went PBWF to Vegan after seeing this one! Phenomenal results.)
–What the Health
–Eating our way to Extinction
–The interview (online) by Tom Bilyeu of Calley Means
–Kiss the Ground
–Plant Pure Nation
–Forks over Knives
–Poisoned: the dirty truth about your food
–Fed Up
–Food, Inc.