These soft and fluffy Homemade Hamburger Buns are the gorgeous, heavenly buns you’ve been dreaming of! Thanks to this foolproof recipe, your burgers will instantly skyrocket to the next level with these buttery buns holding them together!
Homemade Hamburger Buns
Who knew that the secret to making world famous burgers would be a humble burger bun?
And thanks to these pillowy soft homemade hamburger buns, you’ll be baking up fresh, gourmet style buns at home in no time!
Best tasting buns ever. This is a no fail recipe!
When it comes to burgers, a cloud like homemade bun makes ALL the difference and will instantly take your burger to the next level of awesome!
No kidding… once you try this fluffy, soft hamburger bun recipe, you’ll never want to go back to store bought buns again!
These dandy golden buns will effortlessly transform your Hamburgers, Grilled Chicken Sandwich, tasty Crock Pot Sloppy Joes, and this yummy BBQ Pulled Pork Sandwich… all into culinary masterpieces!
You can even get all fancy and top them with sesame seeds and everything bagel seasoning for an outrageously tasty bun. Or dehydrated onions for an ‘Onion Bun’.
If we’ve got any burgers or sandwiches on our menu, I’ll either make the buns that morning, or the night before.
So just how do you make the best hamburger buns of all time?
To make your own burger buns, you’ll simply use your stand mixer to create the dough, let it rest, form into balls, let it rest again, and then bake. Just like you’ll do with so many of my Homemade Bread Recipes, including my cute little Slider Buns!
Trust me… once you try these, you’ll never go back to store bought buns again!
So are you ready to make some regular old hamburger buns… household famous?
Here’s what you’ll need to get started…
Hamburger Bun Ingredients
These homemade burger buns are made with such simple ingredients, and come together to make the most AMAZING buns!
First check your pantry and fridge, then head to the store to get the following ingredients to make your homemade buns…
- All Purpose Flour
- Active Dry Yeast – to act as your leavening agent
- Sugar – this will feed the yeast and add a touch of sweetness to the buns
- Honey – to add a kiss of summer sunshine to the buns
- Eggs – one for the dough, and one for the egg wash
- Salt – I like to use Sea Salt
- Water – you’ll want to use Warm Water to help activate the yeast
- Avocado Oil – Olive Oil can be substituted
- Butter – you’ll need Melted Unsalted Butter
- Milk – for the egg wash, or Butter can be substituted
- Optional: Sesame Seeds, Everything Bagel Seasoning, or Dehydrated Onions for a topping.
Trust me, easy dinner recipes don’t get much more rewarding than these heavenly burger buns!
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Pin ItHealthy Hamburger Bun Swaps
Here are some easy swaps you can make, to make these scratch-made burger buns even healthier!
Simply swap the ingredients mentioned above for the following…
- Unbleached Organic All Purpose Flour
- Organic Cane Sugar
- Raw Organic Honey
- Pasture Raised Organic Eggs
- Grass Fed Butter
- Grass Fed Milk
Dough Proofing
So what exactly is proofing dough? It sounds fancy, but all it really means is allowing your dough, that’s been activated with yeast, to rise and expand.
Now I have made a LOT of burger buns and loaves of bread, so I have a few simple tips for proofing dough that I hope will help…
Check the Expiration Date on Your Yeast
Before you begin, make sure your Active Dry Yeast hasn’t expired. Expired yeast will guarantee some flat dough.
Best Type of Bowl for Proofing Bread
When proofing dough, my favorite types of bowls to use are large glass bowls or large ceramic bowls. This leaves plenty of room for the dough to double in size, and these materials also help to retain heat.
Proofing Dough in Warm Area of Your Home
For dough to rise, it likes two simple things… to be draft free, and to be cozy warm. Dough loves temperatures around 75℉ – 80℉.
If your home is on the cooler side, try placing your bowl on the top of your refrigerator or inside your ‘turned off’ oven with only the oven light on. The little bit of extra warmth works like a charm!
How to Make Homemade Hamburger Buns
So how do you make homemade hamburger buns from scratch?
Well, it’s actually really easy to make hamburger buns, and the hands on time is fairly minimal!
Here’s how to make your own fresh hamburger buns…
1. Activate your yeast by adding the ingredients as instructed, whisking, and letting it rest.
2. Add in Butter, Honey, and additional ingredients, then whisk it again.
3. Carefully measure your flour. Spoon into measure cup, then level off the top with the back of a knife.
4. Add flour to stand mixer.
5. Mix dough with dough hook.
6. Let the dough rest and double in size.
7. Punch down dough gently to deflate.
8. Very gently roll dough out on floured surface, or shape into rectangle with hands. Portion into equal portions, form into discs, and transfer to parchment lined cookie sheet.
9. Allow dough to rest and rise again.
10. Bake in oven, then cool on a wire rack.
Finally, with your homemade burger buns hot and ready, it’s time to cook up your burgers using this Homemade Burger Seasoning… right before building your burgers and devouring them! YUM!
See… I told you it would be so EASY to make the best burger bun recipe!
Scroll down for the printable recipe card with detailed, step-by-step instructions.
Toasted Burger Buns
These homemade hamburger buns are perfectly soft as is, but if you’d like toasted hamburger buns, here’s what you can do…
- Quick Option: Slice buns and toast in the toaster
- Best Option: Slice buns, butter inside of each side, and grill face down over medium heat on a skillet on the stove. Grill for about 30 seconds – 2 minutes, until golden brown. YUM!
How to Store Homemade Hamburger Buns
For best flavor and texture, unsliced buns can be stored in an airtight container at room temperature for up to 2 days.
I like to wrap each bun individually in plastic wrap, then place in a gallon ziplock bag. This keeps them nice and soft.
When ready to use, slice and enjoy!
Can You Freeze Hamburger Buns?
You sure can! These homemade hamburger buns freeze beautifully, just like my Sourdough Bread Recipe and my Artisan Bread Recipe.
Here’s what you’ll do…
1. Allow your buns to cool completely, and make sure to leave them whole. (do not slice)
2. Then wrap each individual bun in plastic wrap. (this will keep them nice and soft)
3. Transfer your wrapped buns to a gallon freezer storage bag, remove as much air as possible from the bag, and zip.
4. Transfer your bag of buns to the freezer, and store up to 2 months.
I LOVE having ready-to-go homemade burger buns stocked in my freezer. In fact, it’s one of my favorite easy meal prep ideas.
Plus, since they’re individually wrapped, it’s so simple to just grab out however many buns you need.
After freezing your buns, reheating is a cinch!
Allow buns to come to room temperature on the counter, then slice and toast in the toaster or grill each side face down with butter on a skillet.
What Else Can I Use Hamburger Buns For?
There are so many delicious ways to put these homemade hamburger buns to use!
A few of my favorite Grilling Ground Beef Recipes include these Fritos infused Ranch House Burgers, this tropical Teriyaki Burger Recipe, and these flavor packed BBQ Burgers.
These buns will also give your homemade Salmon Sandwich a massive flavor upgrade!
Homemade Hamburger Buns Reviews
Here’s what your frugal friends are saying about this easy Homemade Hamburger Buns Recipe…
Marina writes: “So fluffy and delicious”
Cheri writes: “10 out of 10 👏”
Kim writes: “So good!! Fluffy and fresh! So, so, so much better than store bought!”
Colleen writes: “Perfect! These taste store bought”
Sandy writes: “So fluffy!”
Christina writes: “Came out great!”
Ryan writes: “Yum, that is how you take a burger to the next level.”
Lisa writes: “My favorite part is the way they smell when they’re baking in the oven!”
Nanette writes: “Easy, delicious and versatile roll recipe. I made six sub rolls that baked in same time frame as recipe. Absolutely amazing!”
More Easy Recipes For Bread
Did You Enjoy This Recipe? ⭐️⭐️⭐️⭐️⭐️ Leave a comment & review below!
Homemade Hamburger Buns
Ingredients
- 2 1/4 tsp. Active Dry Yeast
- 1 cup Warm Water
- 1 tablespoon + 2 teaspoons Granulated Sugar
- 1 Large Egg, (lightly beaten)
- 4 tablespoons Unsalted Butter, (melted)
- 2 tablespoons Honey
- 1 1/2 teaspoon Salt
- 3 1/2 cups All Purpose Flour
- 2 teaspoons Avocado Oil or Olive Oil
- 1 Egg + 1 tbsp. Milk (or Water) + Pinch of Salt, (for egg wash)
- Optional: 1 1/2 teaspoons Sesame Seeds, Minced Onion, or Everything Bagel Seasoning , (for topping)
Instructions
- Gather your homemade hamburger buns ingredients.
- Add yeast, warm water, and 2 teaspoons sugar into your stand mixer’s bowl, and whisk until well combined. Allow to stand for 10 minutes.
- After 10 minutes, add beaten Egg, melted Butter, Honey, Salt, and 1 tbsp. Sugar into bowl, and whisk again until well combined.
- Carefully measure your Flour by spooning into a measuring cup, and leveling off with the back flat end of a knife. (The correct amount of flour will make all of the difference)
- Then add Flour into bowl.
- Using your stand mixer’s dough hook, knead dough on low speed (Level 2) for approx. 5 minutes, or until dough ball forms. (scrape down sides as needed to ensure all mixture is incorporated into dough.) Do NOT overmix.
- Brush 1 tsp. Avocado or Olive Oil onto bottom and sides of separate large glass or ceramic bowl (these types of bowls work best when proofing dough to retain heat and keep dough warm).
- Remove dough from stand mixer’s bowl, shape into ball using your hands, tucking sides underneath, and place into oiled bowl.
- Brush an additional 1 tsp. oil onto top and sides of dough ball.
- Cover bowl loosely with light tea towel or flour sack cloth, and allow dough to rise in a warm area of your home. (Dough loves temperatures around 75℉ – 80℉. If your home is on the cooler side, try placing your bowl on the top of your refrigerator or inside your 'turned off' oven with only the oven light on.)
- After dough has doubled in size (around 1 – 2 hours), you’re ready to make some buns!
- Gently punch (deflate) your fluffy dough ball, then transfer dough to a floured surface… like a countertop, large cutting board, or pastry mat.
- Now shape dough with your hands, or very gently roll out with a floured rolling pin, into a rectangular shape (around 6″ x 12″)
- Dust the top of the dough with some additional flour, and cut into equal portions. (8 for extra large buns, 10 for large buns, or 12 for standard buns) I like to use a bench scraper when cutting dough.
- Pick up one portion with well floured hands, form into a round disc, tucking the seams underneath. Then on well floured surface, if necessary… gently press down to about 1/2″ in height, while keeping edges formed in a circular shape.
- Transfer dough disc to parchment lined baking sheet, and repeat again until all discs of dough have been placed on the cookie sheet. Dust lightly again with flour, and gently cover cookie sheet with light tea towel or flour sack cloth, allowing dough to rise again for 1 hour.
- After 1 hour, preheat oven to 375 degrees.
- Now it’s time for the egg wash. Beat 1 Large Egg well, then stir in 1 tbsp. Milk (or Water) + a pinch of salt. Dip your pastry brush in the egg mixture, and brush over the entire top and outer edges of your buns.
- For plain buns, you can leave as is. Or if you’d like a topping, sprinkle top of each bun with Sesame Seeds, Dehydrated Onions, or Everything Bagel Seasoning.
- Bake for 13 – 17 minutes on center rack of oven, or until done and golden brown on top. As buns bake, they will spread out and connect.
- Once you remove buns from oven, transfer to a wire rack to finish cooling.
- After buns have cooled completely, you can cut them where they’ve connected or gently pull apart before slicing them lengthwise.
- Now use your homemade hamburger buns to build your delicious burgers, and ENJOY!
Notes
- For Smaller Buns: Divide dough into 10 or 12 portions, instead of 8, and slightly shorten the bake time by 1 – 2 minutes to create smaller burger buns.
- Storage Tip: Unsliced buns can be stored in an airtight container at room temperature for up to 2 days
- Freezing Tip: After your homemade hamburger buns have cooled completely, and before slicing, wrap each bun individually in plastic wrap. Then transfer wrapped buns to gallon freezer storage bag, removing as much air as possible from the bag. Store up to 2 months in the freezer.
- Reheating Tip: If reheating frozen buns, allow to come to room temperature on the counter, then slice and toast in the toaster or even better yet… slice buns, butter inside of each side, and grill face down over medium heat on a skillet on the stove. Grill for about 30 seconds – 2 minutes, until golden brown.
- FAQ’s: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
Like this recipe? Rate & comment below!
Best buns ever. Will not buy store made again
I am so glad you liked them Chris and I totally agree. I personally try to make them as often as possible. It’s almost impossible to eat store brand after you’ve had these!
Best tasting buns ever, even if they didn’t rise the way they were supposed to. this is a no fail recipe!
I’m so glad you enjoyed the hamburger buns, Tara! Nothing beats the flavor of homemade buns! When it comes to dough rising, the temperature inside your home can have a big impact. For a little added warmth, I like to place my dough on top of the refrigerator or inside the oven with the temperature off but the oven light turned on. Hope that helps!
Such a delicious and creative idea, I love it!
Aww… thank you! Homemade buns really do make such a delicious difference! 🙂
These are perfect for making homemade burgers!
Thank you… they really will take your burgers to the next level!
Love this idea! A good bun makes all the difference, doesn’t it?? I am envisioning one of these with a smash burger or with my favorite salmon burger. Drooling now… 🙂
It really does make such a difference, Molly… and using these for a smash burger or salmon burger sounds AMAZING! I love both of those variations… and now you have ME drooling! 🙂
These look so yummy! I wonder if they would make good rolls, too?
Ooh that could be fun, and you could definitely make them smaller for slider buns. 🙂