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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The best hamburger bun recipe I have ever made(I’ve tried many) Not only super easy but delicious. I will be throwing all my others out!!
These are not only the absolute best hamburger rolls but also foolproof. I have tried many recipes and pride myself on always looking for the best of “any recipe”. I will get rid of any other hamburger bun recipes in my possession.
I went to the store for hamburger buns and came home with everything except for the buns so I decided to try and make them myself. I’ve made French bread and no knead bread, but this was the first time making hamburger buns. They were easy to make and came out incredibly good. I think I will make up another batch to freeze.
I’ve made several recipes from this website and have loved them. So I had high hopes from this hamburger bun recipe too. I wanted so much to like this recipe. But unfortunately these didn’t turn out at all like I was expecting. I thought they would be light but they were very dense. I’m an experienced cook and have gone through culinary school. So I’m not unfamiliar with baking. I followed the recipe and weighed and measured correctly. My yeast was still good and I used a thermometer to ensure the water was the correct temperature. I didn’t use too much flour, and actually didn’t add the last 1/4 cup, as the dough had reached the right texture as you described, without it. I had concern when I noticed the dough hadn’t doubled in volume on the first rise, even though I gave it 1 1/4 hours (instead of the 45-60 min suggested) I was just greatly disappointed in the end result. But I had read a lot of great reviews, so I was optimistic. I’d be open to hearing any troubleshooting suggestions?
to the person whose rolls were dense more than likely even though yeast wasn’t expired it could have just been old I make a lot of bread and rolls of all kink and have had issues with raising its the yeast
I agree! The only times I’ve ever had that happen is when the yeast was too old. Proofing helps to decipher this.
Delicious and easy!!
I make these about once/wk. They are very good. I sub a little bread flour for a softer texture. They’re fabulous. They remind me of a Texas Roadhouse hamburger bun.
i forgot to add the butter lol, next time i’ll add the butter but do you think they’ll turn out much different?
I love these and have made them several times, But there are only 2 of us and so I would like to freeze 4 of the 8 rolls. Can someone tell me if it is possible to freeze them before baking or do I need to wait and freeze them after they are complete which is what I have been doing. Yet having them fresh from the oven is so wonderful! I am just not sure if I would freeze them before the second rise or just before they were about to go in the oven before the egg wash. Help! Thank you all,
I always (large) batch cook whenever possible and once the buns are done baking and cooling, they get frozen for easy reheating in the micro for 15-20 seconds, and are then ready to use and as good as fresh.
This is the best hamburger bun recipe hands down. So easy!! They are light and fluffy and taste amazing. Will be only using this recipe from now on. Goodbye store bought buns!!
Have made these twice in the last 5 days. Sent a half a dozen home with granddaughter who loves her Nana’s pulled pork . such an easy recipe. But even after two days they are still soft and delicious
Have shared the recipe with many friends
Loved them! I added everything bagel seasoning on top. What’s the nutritional content for each?
Hi! Was wondering how I could double your recipe. I know with baking sometimes not all the ingredients are doubled but rather relies on ratio. Thank you!
I double everytime and they turn out great.
Why does it say 2 tbsp of milk?
And in the recipe it’s never added
Hi Erica. Please note in Step 8: “In a small bowl, whisk together remaining egg and milk.” I hope that helps!
Thank you for amazing recipe, did first time, loved!
These hamburger buns are perfect! So easy to make, awesome directions. My 3rd time making them, The BEST!!!
This recipe came out sooo good!! they were so soft and came out perfectly golden brown
The buns were amazing and tasty. They look wonderful. They seemed a little heavy, though I have to figure a way to lighten it up.
Can you make the dough ahead of time and bake later? How do you account for proper rise if so?
I have a question. We are a family of 2 so I would like to make 4 hamburger rolls and 4 hot dog shapes. How should I shape for a standard hot dog roll?
I don’t know what I did wrong. I’m a seasoned baker and these turned out so so dense, not at all like the comments posted here. I love this site and all the recipes and ideas. I do live in a high altitude area (Calgary, Alberta). Any thoughts people? I really want these to work for me. Thanks All
Try again. Too much flour.