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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These are over the top DELICIOUS!!
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.