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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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.
My only problem with this recipe is the disclaimer YOU WILL NEVER BE SATISFIED WITH STORE BOUGHT BUNS AGAIN. Period!! The good news is that they are so easy, tasty, beautiful, yummy for any sandwich application and they freeze well.
These hamburger buns were the best I ever had. Family loved them. This recipe is a keeper. Thank you for sharing this recipe.
This is a NOT FAIL burger buns recipe, you don’t need to add more water, you just have to follow the recipe and add the flour slowly as it needs it. I will make it again. Buns were perfectly raised and keep their shape while baking, and has a perfect finish, I sprinkled everything bagel on top. Thank you for sharing this recipe. Love from Miami
Excellent rolls! Great recipe, I will make these again! I had to add additional water to the dough, but that’s typical for dough.
Thanks!
Turned out great! I did have to add a little more water to my dough but it’s dry here in the winter! Thanks for sharing!
Looking at the comment about adding more water due to being dry in winter, I wondered if that’s what happened to mine. I did not add more water but followed the instructions to the letter, scooping flour, timing kneading. Unfortunately the dough was super stiff as if there were either too much flour or it was over kneaded which seems strange as I use my stand mixer all the time for longer than this recipe indicated. Yeast was good too. It’s on the second rise and I am going to watch and let it go a bit longer perhaps to relax gluten. Hopefully it’s still good for the burgers as it’s too late for me to start again. If not, I may tweak and try again another time.
Recipe is delish.
Adjust beating mode unless you want to burn out your mixer motor.
KitchenAid® does not recommend kneading bread dough for more than 2 minutes at Speed 2, and that the total mixing and kneading time does not exceed 4 – 6 minutes.
Medium-high Speed 8 to 10
8 on KitchenAid 10 on Cuisinart
As always, this recipe was honest, simple, and delicious! The dough was easy to work with and the buns turned out beautifully. I won’t be buying them anymore!