Homemade Hamburger Bun Recipe
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Homemade Hamburger Buns – these soft rolls are so easy to make, taste amazing and go perfectly with burgers! Make these ahead for burger night!
Homemade Hamburger Buns
Ohhhhh, homemade hamburger buns is probably one of the greatest things in the world. Fresh from the oven, still warm and soft inside…. and you know what’s in it.
I find it particularly satisfying to feed my family homemade items that we’d normally buy, and this is no exception! If we take the time to craft a great burger recipe – why not have a fabulous bun to wrap around it?
I alternate between using my stand mixer and a bread machine and sometimes, I like to make it all by hand. Kneading dough is seriously therapeutic, and some days… I need some therapy.
Why you’ll love this recipe
- It’s really easy. Using a stand mixer or bread machine will make this even easier!
- These buns taste AMAZING. They’re light and fluffy and making them the perfect hamburger bun recipe!
- They are adaptable. Top them with poppy seeds, sesame seeds, bagel seasoning – anything you want! You can make them bigger for huge burgers, or smaller if you wanted to make Breakfast Sliders!
I like to use a scale, and weigh each piece of dough so they are relatively the same sized. Pinch the dough off and roll into a ball. Then pull, and squish, and twist the end underneath so you have a nice smooth roll.
Split the buns in half, and light spread with butter or mayo. Place on a baking sheet. Then use the broil function on your oven and gently toast until they are golden brown.
A toaster oven, air fryer or toaster can also be used (without the butter).
Ingredients
The full list of ingredients and quantities is found in the printable recipe card below.
- Egg and butter. Make sure the egg is room temperature and the butter is softened.
- Yeast. I use active dry yeast that comes in a jar. You can buy it in sachets, as well.
- Bread flour. I use bread flour for the high gluten content which makes our rolls soft and chewy. If you’d like to, you can use all purpose or whole wheat flour, but the crumb will be slightly different.
How to make Homemade Burger Buns
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
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Add the bread flour, sugar, salt and active dry yeast into the bowl of your stand mixer.
Blend together the wet ingredients and pour in. Mix with the paddle until a dough forms.
Switch up for the dough hook and knead until smooth and elastic.
Transfer to large bowl greased lightly with olive oil, cover and allow to rise to double in bulk (about an hour).
Punch down and dump out onto a floured work surface. Divide the dough into 8 pieces (use a kitchen scale if you want to be super consistent).
Place on a greased baking sheet, and set somewhere warm until puffy and doubled in size (about 30-45 minutes).
In a small bowl, melt the butter.
Brush the buns with melted butter (carefully), and sprinkle with sesame seeds.
Heat the oven to 375 degrees F, and bake for 12-15 minutes.
Remove from oven, and allow to cool before slicing.
Devour.
Kylee’s Notes
Substitutions/Additions
I use bread flour in this recipe. All-purpose flour can be used.
When using the bread machine, put the sugar and yeast on one side and the salt on the other (we need sugar to feed the yeast).
Heat the milk to 114 (ish) degrees F. This is luke warm. Too cold and the yeast won’t activate as well. Too hot, and it will kill the yeast.
Freezing instructions
This recipe can be frozen after baking. Cover tightly with foil and wrap with plastic wrap. Freeze. To use – thaw at room temperature and use as normal.
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Homemade Hamburger Buns
Equipment
Ingredients
- 1 ½ cups milk warmed slightly
- 1 egg
- 2 tablespoons butter melted
- 3 ¾ cups bread flour
- ¼ cup white sugar
- ½ teaspoon salt
- 1 ¼ teaspoon yeast
TOPPING
- 2 tablespoons butter melted
- ¼ cup sesame seeds
Instructions
BREAD MACHINE DIRECTIONS:
- Add all bread ingredients to a bread machine, and use the dough function.1 ½ cups milk, 1 egg, 2 tablespoons butter, 3 ¾ cups bread flour, ¼ cup white sugar, ½ teaspoon salt, 1 ¼ teaspoon yeast
- When done, punch down, and divide into 8 pieces.
- Place on a greased baking sheet, and set somewhere warm until puffy (about 30-45 minutes)
- Carefully brush with 2 tablespoons butter (melted), and sprinkle with ¼ cup sesame seeds.
- Heat the oven to 375°F, and bake for 12-15 minutes.
- Remove from oven, and allow to cool before slicing.
- Devour.
STAND MIXER DIRECTIONS:
- Add the dry ingredients into the bowl of your stand mixer.3 ¾ cups bread flour, ¼ cup white sugar, ½ teaspoon salt, 1 ¼ teaspoon yeast
- Blend together the wet ingredients and pour in.1 ½ cups milk, 2 tablespoons butter, 1 egg
- Mix with the paddle until a dough forms.
- Switch up for the dough hook and need until smooth and elastic.
- Transfer to bowl greased lightly with olive oil, cover and allow to rise to double in bulk (about an hour).
- Punch down, and divide into 8 pieces.
- Place on a greased baking sheet, and set somewhere warm until puffy (about 30-45 minutes)
- Carefully brush with 2 tablespoons butter (melted), and sprinkle with ¼ cup sesame seeds.
- Heat the oven to 375°F, and bake for 12-15 minutes.
- Remove from oven, and allow to cool before slicing.
- Devour.
Video
Notes
Freezing instructions
This recipe can be frozen after baking. Cover tightly with foil and wrap with plastic wrap. Freeze. To use – thaw at room temperature and use as normal.Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!Update: This recipe was originally published in January of 2019. It was republished in June of 2021.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
I have made these three times in the last couple weeks and they came out perfect. The whole family loves them!
Made these rolls today and made them a little smaller to have as dinner rolls ….AMAZING! I’ve been looking for a great recipe, the one I’ve been using is good, but these are great! I left out the salt since my husband is limited with his sodium intake, but they were still very good. We really didnt’ miss the salt! Thanks for sharing. I will definitely be making these regularly !!
For those concerned with salt, in 1/2 tsp there are 1150mg sodium….in 10 buns, that equates to 115mg……not bad even if you’re trying to watch your salt intake. I love this recipe…..makes great Hamburg buns, or I’ll often make 10 slightly smaller buns.
I followed the recipe step by step measurement for measurements but my buns came out a bit too dense but the flavor of them were spot on….what did I do wrong?
Could be you didn’t knead long enough?
Delicious and so easy to make. My family loved it 🙂
I had been looking for a hamburger bun recipe, and these were beautiful and delicious!