Homemade Hamburger Buns - THE BEST buns ever! So soft, pillowy and airy, perfect for any sandwich. You'll never want store-bought ever again!

THE BEST buns ever! So soft, pillowy and airy, perfect for any sandwich. You’ll never want store-bought ever again!

Homemade Hamburger Buns - 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?

Homemade Hamburger Buns - THE BEST buns ever! So soft, pillowy and airy, perfect for any sandwich. You'll never want store-bought ever again!

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.

Homemade Hamburger Buns - THE BEST buns ever! So soft, pillowy and airy, perfect for any sandwich. You'll never want store-bought ever again!

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.

Homemade Hamburger Buns - THE BEST buns ever! So soft, pillowy and airy, perfect for any sandwich. You'll never want store-bought ever again!

And these homemade buns just made it that much better.

Now the store-bought buns have officially been ruined for me!

Homemade Hamburger Buns - THE BEST buns ever! So soft, pillowy and airy, perfect for any sandwich. You'll never want store-bought ever again!

Homemade Hamburger Buns

THE BEST buns ever! So soft, pillowy and airy, perfect for any sandwich. You'll never want store-bought ever again!
4.8 stars (14 ratings)

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.

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