Homemade Hamburger Buns (Light & Fluffy)
by Chungah
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THE BEST (and easiest) buns! So soft, pillowy and airy, perfect for any burger or sandwich. You’ll never want store-bought buns ever again!
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why you’ll love this hamburger bun recipe
- Easy and simple to make. Hamburger buns are easy and simple to make. The recipe is straightforward and does not require too many ingredients.
- Minimal hands on time. We’re talking 15-20 minutes of actual hands-on time here.
- So versatile. These homemade buns are not just epic for cheeseburgers. They are equally amazing for any sandwich – fried chicken sandwiches, club sandwiches, BLTs…you name it.
- Holds up very well. These are the type of pillowy buns that will hold up everything so well without falling apart (think saucy bbq pulled pork and sloppy joes!).
- Freezer-friendly. Did you know hamburger buns can keep in the freezer for at least 2 months? Perfect for a rainy day and all your future sandwich needs.
Tips and tricks for perfect burger buns
- Check for expired yeast. When using expired yeast, the buns will not rise appropriately, resulting in dense, flat, heavy burger buns.
- Avoid over-flouring. Adding too much flour will also lead to dry, dense buns.
- Slightly tacky feels like a Post-It note. The dough should feel slightly tacky, similar to the back of a Post-It note. These are signs of good gluten development.
- Use an egg wash. Applying an egg wash before baking will yield that glossy, golden-brown finish (and will also help those sesame seeds adhere to the tops).
- Make it whole wheat. Swap out half of the all-purpose flour for whole wheat flour while keeping the rest of the recipe the same. The texture will be a little more dense and heavy compared to using only all-purpose flour but will be equally amazing.
freezing and storage
Storage
Leftover burger buns can be stored in an airtight container at room temperature for 2-3 days.
Reheating
Homemade hamburger buns can be reheated in the toaster oven or in the oven at 350°F, covered in aluminum foil, until warmed through. For a crispy finish, they can also be toasted on a hot buttered skillet, cut side down, for 2-3 minutes. Leftover burger buns reheated in the microwave can lead to soggy, chewy buns.
Freeze after baking
Let the burger buns cool completely. Wrap each bun in plastic wrap before transferring the buns to an airtight, resealable freezer bag. Label, date and freeze up to 2 months. To reheat, thaw at room temperature for 1-2 hours or reheat in the oven (directly from frozen) at 350°F, covered in aluminum foil, until warmed through, about 5-10 minutes.
what to serve in homemade hamburger buns
Homemade Hamburger Buns (Light & Fluffy): Frequently Asked Questions
The dough should be soft, tacky, and slightly sticky, similar to the back of a Post-It note.
This can be due to a few various factors such as kneading too much, over flouring, or not letting them rise enough.
Brush the tops of the buns with an egg wash immediately before baking for that favorited glossy, bakery-style look.
Homemade buns can be stored in an airtight container at room temperature for 3 days. Storing in the fridge can cause the buns to dry out.
Absolutely! For long term storage, cool the buns completely, slice the buns prior to freezing, and wrap each bun in plastic wrap before storing in an airtight, resealable freezer bag for at least 2 months.
Homemade Hamburger Buns (Light & Fluffy)
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.
Equipment
Did you make this recipe?
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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.
Delicious! I make these all the time and now my family hates the store bought buns!
My first time using this recipe they turned out wonderful. Would recommend it for everyone thank you.
So much better than store bought! Thank you so much for this great recipe.
Excellent buns, I want to double or triple the recipe but am unsure about the yeast trippling it seems like a he’ll of a lot. What could u suggest.
haven’t made yet but will use my bread machine to make dough , Ive never made rolls before ,so gonna try this recipe, East Coast favorite from bakery was French bread rolls always wanted to learn how it was done , been cooking for 72 years , was an associate of world renowned Chef. James , Jimmy ,Beard in 1970s a real Character , cook every day grow all heirloom garden ,a tough year for that , love to grow veggies cook and eat , A foodie for sure , favorite Chef on line Nagi from tineats Australia just found you last week. lets share and cook together Joseph !!
Joseph, why would you rate a recipe that you have yet to try??
Made these today. Great recipe, thanks for sharing! I will be making them again soon to wrap and freeze for grilling season. Your recipes are “damn delicious!”
These are so simple to make and so delicious, they also freeze really well so I can take out when needed. I won’t be buying expensive buns from the store again, thanks for a great recipe!
I have made these several times. They are delicious. I also have used this recipe to make hot dog buns. I was wondering about doubling the recipe. Would I double the yeast as well?
Definitely damn delicious. My new bun recipe
Thanks for sharing!
Made these today. Awesome recipe…great dough to work with.
Love your site. Thank you!!
Great burger bun recipe! The last one I used the burgers were too dense. These were great!
Excellent!!
Excellent! Made it this morning.