Damn Delicious

Homemade Hamburger Buns

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!

2 hours 20 minutes20 minutes

Ingredients:

  • 3/4 cup warm water (100-110 degrees F)
  • 3 tablespoons sugar
  • 2 1/4 teaspoons active dry yeast
  • 3 tablespoons unsalted butter, at room temperature
  • 2 large eggs, at room temperature, divided
  • 3 1/4 cups all purpose flour, divided
  • 1 1/4 teaspoons kosher salt
  • 2 tablespoons milk
  • 1 tablespoon sesame seeds

Directions:

  1. Combine water, sugar and yeast in a small bowl; let stand until foamy, about 5 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Preheat oven to 375 degrees F.
  8. In a small bowl, whisk together remaining egg and milk. Brush tops of dough with egg mixture; sprinkle with sesame seeds.
  9. Place into oven and bake until golden brown, about 15-18 minutes.

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23 comments

  1. Just in time for grilling season. I’m going to try this this weekend.
    Thanks for the recipe!

  2. Great recipe, thank you!

  3. Your recipes are always amongst the best I have had! 
    These buns are light and airy and so “damn delicious” !!! Salivating waiting for them to be done.

    Thank you for posting such amazing food recipes! xo

  4. I can hardly wait to make these. Beautiful! I’ll split the recipe between a bit larger (but fewer) hamburger buns and a couple of sub sandwich rolls for either French dip or Philly cheesesteak sandwiches. They look so yummy!

  5. Rated 5 out of 5

    These were easy and very delicious! Thank you so much for sharing 

  6. Rated 5 out of 5

    This is now the only hamburger bun recipe I will use!  I’ve tried others, but this recipe is amazing.  The texture and flavor of these rolls are perfection!  My husband said the burgers tasted better than at a restaurant!  Thank you so much for this terrific recipe!

  7. I prefer a larger hamburger I presume a larger roll of dough would work just as well. Three inch is a slider not really a hamburger.

    • Rated 5 out of 5

      The three inches is before they rise for the second time, they’re a regular size hamburger bun (actually taller than a store bought).  A good size for a hamburger.  If you’ve ever been to Fuddrudgers, they look just like their homemade buns.

  8. Rated 4 out of 5

    Only Good rating since I’ve not made them as yet.
    Can Gluten Free All Purpose flour work ?
    Been searching for a good recipe and these look awesome !

    Peggy

    • Rated 5 out of 5

      I can hardly wait to make these. Beautiful! I’ll split the recipe between a bit larger (but fewer) hamburger buns and a couple of sub sandwich rolls for either French dip or Philly cheesesteak sandwiches. They look so yummy!

    • Rated 5 out of 5

      Peggy, for the best gluten free flours and recipes go to GFJules.com. GF is all she does and her products are awesome.

    • Rated 5 out of 5

      And her flour is basically cup for cup.

  9. Can this be made in a bread machine?  Thanks. I am a fan of you and your great recipes!

    • These look great, but have not made them yet. I have the same question as Ann. Can this be done with a bread machine? I’ve never made “bread” any other way. So if anyone knows how to adapt this recipe to a bread machine, I’d really appreciate some help with it! Thanks!

  10. Rated 5 out of 5

    Can this recipe be pared down? I hate buying 8 packs of buns from the store as there are only the two of us. Before I can eat that many burgers / sandwiches, they start to go bad.

  11. Rated 5 out of 5

    Well….they do look fantastic and maybe I will even give it a go in the near future. Thanks for the posted recipe.

  12. Chungah – How do you get your burger buns that lovely golden color?  Mine are always so pale after they are baked the correct amount of time.

  13. Rated 5 out of 5

    I used regular salt instead of KOSHER Salt and their is no difference. The only difference is that the salt might be cheaper since I do not have to pay someone to make the salt KOSHER

    • Rated 4 out of 5

      Louise,
      “Kosher” salt refers to the coarseness of the grain. Kosher salt is superior in the kitchen, and at the table, because it’s irregular shape causes it to melt at a different rate than table salt. Though, I hardly think that “taste” in the kitchen is all that you’re missing. Your comment benifits neither the recipe, this blog nor the world. Please keep your small minded comments to yourself. 

      *I rated this recipe as good, I’ve not yet had the chance to try it but all the components look good and this weekend’s spring like weather calls for burgers and homemade buns. I felt compelled to respond to the misinformed and tasteless comment by Ms. Louise above. 

      • Rated 4 out of 5

        I did the same for the rating but just had to thank you for your epic response. Well done.

        • Rated 5 out of 5

          Really good recipe.  Only two of us, but we love sliders and these are perfect.  Sometimes use 1/2 white whole wheat.  I love to wrap and freeze 3 together.  Thaw them, butter and brown to use for sliders flat side down on griddle.  Many thanks for such a nice recipe!

  14. I don’t know if I missed this, but what would be the best way to store the buns? And how long should they last? Thank you!