Learn how to make delicious Homemade Hamburger Buns with this easy-to-follow recipe. Soft, fluffy, and full of flavor, these buns are simple to make and come together with a few pantry staples. If you’ve never tried baking your own buns before, don’t worry I’ve laid it all out step-by-step to make it as easy and approachable as possible.
This is my go-to easy hamburger buns recipe whenever I'm firing up the grill for hamburgers or whipping up stovetop sloppy joes for a quick weeknight dinner. The enriched dough, made with milk, eggs, and butter, yields buns that are soft and fluffy yet sturdy enough to hold all your favorite burger toppings.
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I like to make an extra batch of these hamburger buns whenever I get the chance and stash them in the freezer. That way, I’ve always got homemade burger buns on hand when a last-minute hamburger night pops up!
Key Ingredients & Substitutions
- Active Dry Yeast – Essential for helping the dough rise. Make sure it’s fresh!
- Milk – Adds flavor and tenderness. Whole milk is best, but 2% works in a pinch.
- Butter – Softened butter adds richness and moisture.
- Eggs – One enriches the dough, and another is used for the egg wash to create that glossy finish and help sesame seeds stick.
- Granulated Sugar – Feeds the yeast and helps the buns rise. You can substitute honey if needed.
How To Make Homemade Hamburger Buns
While you certainly can make these buns by hand, I highly recommend letting your stand mixer do the work!
STEP 1
In the bowl of a stand mixer, combine warm water, warm milk, yeast, sugar, and salt. Let it sit for 5 minutes to activate the yeast.
STEP 2
Add in softened butter, one egg, and half the flour. Stir until combined.
STEP 3
Switch to the dough hook and knead, adding the remaining flour ½ cup at a time until the dough is soft, smooth, and tacky. Knead for about 10 minutes, until it passes the windowpane test.
STEP 4
Lightly coat the dough in oil, cover, and let it rise in a warm spot for 1 ½ to 2 hours until doubled in size.
STEP 5
Deflate the dough and transfer it to a lightly oiled surface. Divide into 8 equal pieces. Now shape each piece into a ball by gently pulling the edges into the center and pinching them together. Flip it over so the seam is on the bottom. Cup your hands around the dough ball and roll it in small circles on the counter to create a smooth, round shape.
STEP 6
Place buns on a parchment-lined baking sheet, spacing them 3 inches apart. Press each bun to slightly flatten. If they resist, wait 5 minutes, then press again to about 3 to 3 ½ inches wide.
I've made the mistake of not pressing the dough out enough one too many times, only to end up with hamburger buns that were way too tall. I even had to trim some of the bun off just to serve it!
STEP 7
Loosely cover and let rise until puffy, about 30 minutes, not doubled.
STEP 8
Mix the remaining egg with 1 tablespoon water and gently brush each bun. Sprinkle with sesame seeds.
STEP 9
Bake at 375°F for 15 minutes or until golden and hollow sounding when tapped. Cool completely before slicing.
💡Expert Tips
- Don’t let your water or milk get hotter than 110°F or it can kill the yeast.
- Knead the dough thoroughly, elastic dough that passes the windowpane test is key.
- Press those buns out after shaping! If not, they’ll rise tall like dinner rolls. Flattening gives you classic burger bun shape.
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If you tried this Homemade Hamburger Buns recipe or any other recipe on my blog, I’d love to hear from you! Leave a 🌟 star rating and let me know how it went in the comment section below!
📖 Recipe
Homemade Hamburger Buns
Ingredients
- ½ cup water warm
- ¼ cup milk warm
- ¼ cup granulated sugar
- 2 ¼ teaspoons active dry yeast
- 3 ½ cups all-purpose flour
- 2 tablespoons butter softened
- 1 ½ teaspoons salt
- 2 large eggs
- 1 tablespoon water
- as needed sesame seeds
Instructions
- In the bowl of a stand mixer, combine warm water, warm milk, yeast, sugar, and salt. Let it sit for 5 minutes to activate the yeast.
- Add in softened butter, one egg, and half the flour. Stir until combined.
- Switch to the dough hook and knead, adding the remaining flour ½ cup at a time until the dough is soft, smooth, and tacky. Knead for about 10 minutes, until it passes the windowpane test.
- Lightly coat the dough in oil, cover, and let it rise in a warm spot for 1 ½ to 2 hours until doubled in size.
- Deflate the dough and transfer it to a lightly oiled surface. Divide into 8 equal pieces. Now shape each piece into a ball by gently pulling the edges into the center and pinching them together. Flip it over so the seam is on the bottom. Cup your hands around the dough ball and roll it in small circles on the counter to create a smooth, round shape.
- Place buns on a parchment-lined baking sheet, spacing them 3 inches apart. Press each bun to slightly flatten. If they resist, wait 5 minutes, then press again to about 3 to 3 ½ inches wide.
- Loosely cover and let rise until puffy, about 30 minutes, not doubled. Meanwhile preheat the oven to 375°F.
- Mix the remaining egg with 1 tablespoon water together in a small bowl. Then gently brush each bun. Sprinkle with sesame seeds.
- Bake at 375°F for 15 minutes or until golden brown and hollow sounding when tapped. Cool completely before slicing.
Notes
- Don’t let your water or milk get hotter than 110°F or it can kill the yeast.
- Knead the dough thoroughly, elastic dough that passes the windowpane test is key.
- Press those buns out after shaping! If not, they’ll rise tall like dinner rolls. Flattening gives you classic burger bun shape.
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