Homemade Hamburger Buns
This post may contain affiliate links. Please see our privacy policy for details.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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
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.
I did the same for the rating but just had to thank you for your epic response. Well done.
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!
Correct me if I’m wrong, but another point to remember is that Kosher salt is less dense, so replacing, say, 2 tsp of kosher salt with 2 tsp table salt would result in a saltier dish. At least, that’s what [competing website redacted 🙂 ] said.
You’re absolutely correct, but it’s more than that – the brand makes a difference too!
A tablespoon of Diamond Crystal Kosher Salt is less salty-tasting than a tablespoon of Morton’s Kosher Salt, for example. The ratio I was taught was 1:1.5:2 (i.e. to substitute a tablespoon of fine-ground salt, use 1.5 tablespoons of Morton Kosher Salt or 2 tablespoons of Diamond Crystal Kosher Salt).
Chill out dude
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!