These Homemade Hamburger Buns are delightfully soft and fluffy, and easier to make than you’d think! Dough made from scratch is topped with a buttery wash and sesame seeds for a gourmet look, then baked in the oven. These fresh burger buns are sure to take all of your burger recipes up a notch!
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What’s in This Hamburger Buns Recipe?
Flour, water, salt, and yeast make up the base of these easy homemade hamburger buns. These few extras are what takes them to the next level:
- Sugar: A little bit of granulated sugar adds a touch of sweetness and helps feed the yeast so these buns rise sky-high!
- Butter: Unsalted butter enriches the dough to make it pillowy soft.
- Eggs: Add richness to the dough.
- Sesame Seeds: Give that classic burger bun crunch!
Notes from the Test Kitchen
We love that these buns are unbelievably soft and tender. Adding butter, sugar, and eggs to traditional bread dough creates an enriched brioche dough that stays soft and supple for days after baking.
Variations on Homemade Burger Buns
You can change up the flavor of these homemade buns by adding mix-ins or toppings to them. Stir some rosemary, chopped (pitted) olives, or diced jalapeños into the dough for a pop of flavor. Or top the burger buns with minced garlic or onion, everything bagel seasoning, or poppy seeds for a different flavor.
How to Store
Store leftover hamburger buns in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Enjoy at room temperature or lightly toasted.
How to Freeze
Freeze homemade hamburger buns in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag for up to 3 months. Let thaw at room temperature before enjoying.
Serving Suggestions
Use these fresh burger buns with your favorite burger recipes. They’re also great with crispy chicken sandwiches, Maid Rites, or smoked pulled pork. They’re a great all-purpose bun to have in your cooking arsenal for that extra homemade touch!
Homemade Hamburger Buns Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
- 1 cup water 227 grams, warm (105-110°F)
- 2 tablespoons granulated sugar 25 grams
- 2¼ teaspoon instant yeast 7 grams (1 packet)
- 3½ cups all-purpose flour 420 grams
- 1½ teaspoons kosher salt 5 grams
- 3 tablespoons unsalted butter 42 grams, room temperature (⅜ stick)
- 2 large eggs 100 grams, room temperature and divided
- 2 tablespoons water 28 grams
- 1 tablespoon sesame seeds 9 grams
Instructions
- Add the warm water, sugar, and yeast to a bowl. Stir and then let it rest for a few minutes until it begins to foam.1 cup water, 2 tablespoons granulated sugar, 2¼ teaspoon instant yeast
- In the bowl of a stand mixer, combine the flour and salt.1½ teaspoons kosher salt, 3½ cups all-purpose flour
- Mixing on low speed, adding in the yeast mixture, butter, and 1 whole egg.3 tablespoons unsalted butter, 2 large eggs
- Continue mixing on medium speed for 4-5 minutes until the dough becomes smooth and elastic in texture. Add in additional water, 1 teaspoon at a time, if the dough seems dry.
- Transfer the dough to the counter. Lightly sprinkle with flour (if needed) and knead for a minute.
- Place the ball of dough in a clean, greased bowl. Cover with a towel and let it rise in a warm place for 1 hour until doubled in size.
- Place the dough on the counter and sprinkle with flour.
- Divide the dough into 8 equal pieces (about 97 grams per piece) and form them into balls.
- Place the balls on a lined baking sheet, and gently press down on the balls to flatten them.
- Cover with a dish towel and let the dough rise for another hour until doubled in size.
- Preheat the oven to 375°F.
- Whisk together the second egg and 2 tablespoons of water.2 tablespoons water
- Brush the egg wash over the buns and sprinkle the sesame seeds over the top.1 tablespoon sesame seeds
- Bake the buns for 15-17 minutes until the tops are golden brown.
Becky’s Tips
- Measure your dry ingredients using the spoon-and-level method to prevent dry buns.
- You can use active dried yeast in this recipe, but the buns may take longer to rise.
- For chewier buns, swap some (or all) of the all-purpose flour for bread flour.
- If you don’t have a stand mixer, you can knead the dough by hand for about 10 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Homemade Hamburger Buns Step by Step
Make the Dough: Add 1 cup of warm water, 2 tablespoons of granulated sugar, and 2¼ teaspoons of instant yeast to a bowl. Stir and then let it rest for a few minutes until it begins to foam. In the bowl of a stand mixer, combine 3½ cups of all-purpose flour and 1½ teaspoons of kosher salt. Mixing on low speed, add in the yeast mixture, 3 tablespoons of unsalted butter, and 1 whole egg. Continue mixing on medium speed for 4-5 minutes until the dough becomes smooth and elastic in texture. Add in additional water, 1 teaspoon at a time, if the dough seems dry.
Proof the Dough: Transfer the dough to the counter. Lightly sprinkle with flour (if needed) and knead for a minute. Place the ball of dough in a clean, greased bowl. Cover with a towel and let it rise in a warm place for 1 hour until doubled in size.
Divide the Dough: Place the dough on the counter and sprinkle with flour. Divide the dough into 8 equal pieces (about 97 grams per piece) and form them into balls. Place the balls on a lined baking sheet, and gently press down on the balls to flatten them.
Let the Buns Rise: Cover with a dish towel and let the dough rise for another hour until doubled in size. Preheat the oven to 375°F.
Brush the Buns: Whisk together the second egg and 2 tablespoons of water.Brush the egg wash over the buns and sprinkle 1 tablespoon of sesame seeds over the top.
Bake the Buns: Bake the buns for 15-17 minutes until the tops are golden brown.
A roll is usually more of a torpedo or football shape, whereas a bun is round!
The flour on the bottom of hamburger buns is used to prevent the dough from sticking to the baking sheet. You can get that effect by dusting the bottom of your buns with flour.
If your buns turn out tough, you may have overmixed the dough. Mix the dough until it lightly springs back when pressed with one finger.
If your buns are dense, you likely used too much flour. I recommend measuring the flour using a kitchen scale or the spoon-and-level method.
If you plan to toast your buns, I recommend adding a little butter for extra flavor and browning.
