Homemade Hamburger Buns

Prep Time 25 minutes
Total Time 2 hours 50 minutes
Servings 18

Jump to Recipe

These Homemade Hamburger Buns are better than store-bought and so simple to make. These rolls are soft, pillowy, golden-brown, and perfect for burgers and sandwiches!

golden burger buns on a baking sheet with parchment paper

These Homemade Hamburger Buns are my Mom’s Homemade Buns transformed into burger buns with egg wash and sesame seeds.

These rolls are soft and fluffy and can be made with either all-purpose flour or whole wheat flour! They take just 25 minutes to prep and are the perfect way to serve burgers, chicken, deli meat, you name it.

Make these once and you’ll never use store-bought hamburger buns again!

Serve them up with this Chicken Burger recipe, The Best Burgers, or Sloppy Joes for a fun and delicious meal.

Love homemade rolls? Try these Homemade Dinner Rolls or these rich Brioche Buns next!

Ingredients Needed:

ingredients needed for homemade buns
  • Warm Water, Instant or Active Dry Yeast, and Granulated Sugar: you’ll whisk water, yeast, and sugar together to activate or “proof” the yeast for the buns.
  • Warm Water: you need the warm water to help the yeast work its magic for softer, fluffier buns.
  • Butter: use unsalted butter. Be sure to melt it first so it incorporates easily!
  • Granulated Sugar: sugar not only adds flavor, but it also helps speed up the activation of the yeast.
  • Salt: enhances flavor.
  • Flour: you can use all-purpose flour, whole wheat flour or a mix. Whatever you prefer!
  • Egg and Water: makes up an egg wash which helps the tops of the buns get deliciously golden-brown.
  • Sesame Seeds: we’re giving these homemade hamburger buns that classic look with a sprinkle of sesame seeds on top.
one hamburger bun sliced in half on parchment paper
Want to save this recipe?
Just enter your email and get it sent to your inbox. You’ll also get new recipes and a free monthly menu plan!

How to Make Homemade Hamburger Buns

Making your own hamburger buns might seem daunting, but this recipe takes just 25 minutes to prep!

  1. Proof the yeast: Whisk together warm water, yeast, and sugar. Let sit until bubbly.
  2. Combine wet ingredients: In your stand mixer, combine warm water, butter, ⅓ cup sugar, and salt. Add the yeast mixture and stir.
  3. Add the dry ingredients: Add the flour, one cup at a time, mixing thoroughly after each addition. Continue adding flour until a smooth, slightly tacky dough forms.
  4. Let the dough rise: Place the dough into a greased bowl, cover, and set in a warm spot to rise for 1 hour.
  5. Roll and let rise: Uncover the dough, punch it down, then roll it out into 18 rounds. Place onto a lined baking sheet and set in a warm spot until doubled.
  6. Bake: Whisk water and egg together, brush over the dough, and sprinkle with sesame seeds. Set the oven to 350ºF, then bake until golden-brown.

FAQs and Tips

How do you make hamburger buns taste great?

The ingredients in this recipe are really simple, therefore we want to use the best ones we can. Butter, salt and sugar along with our choice of flours gives us most of the flavor, so don’t skimp 😉

Can I skip the sugar? The salt?

Sorry, no. Although you can swap the sugar for honey for a natural sweetness if you prefer.
The sugar aids the yeast and both the sugar and the salt give these burger buns incredible flavor.

What makes hamburger buns shiny?

The egg wash! A simple egg wash can give any yeast bread or bun that golden glow we all love. Simply whisk together an egg and a bit of water and brush it over the buns just before baking.

How to store:

Leftover hamburger buns will last in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. To use frozen buns, simply thaw them on the counter for about an hour, them warm in the oven or microwave!

What kind of flour should I use?

I used 100% all purpose flour in these photos, but I often do up to 50% whole wheat flour. You can use 100% whole wheat flour, but I find adding in some all purpose flour makes for a lighter, fluffier bun.

homemade hamburger buns on a baking sheet with sesame seeds

Tips and Notes

  • Use warm water. Warm water is needed to activate the yeast. Without proper activation, your rolls will be dense and flat.
  • Let the dough rise somewhere warm. Yeast works its magic in a warmer environment. When you give it time to rise, set it in a warm spot for the best results. I place it in the oven with the light on!
  • Do the egg wash! While this is totally necessary for the overall flavor of the Hamburger Buns, the egg was is what gives the tops of the buns that golden-brown finish. Without it, the buns will be pale and colorless.
  • Use another topping. Sesame seeds are a classic hamburger bun topping, but feel free to use something else. Poppy seeds or Everything Bagel Seasoning are both great options.

Serving Suggestions

You can serve these Homemade Hamburger Buns any way you’d serve store-bought ones!

Serve them with Air Fryer Burgers, Grilled Turkey Burgers or make them into a chicken sandwich with the Best Oven-Fried Chicken or Air Fried Chicken.

They’re also great to have on-hand for a quick deli meat sandwich. You really can’t go wrong!

More Homemade Bread Recipes to Try

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Homemade Hamburger Buns

5 from 21 votes
These Homemade Hamburger Buns are better than store-bought and so simple to make! These rolls are soft, pillowy, golden-brown, and perfect for burgers and sandwiches!
Prep Time 25 minutes
Cook Time 25 minutes
Rising time 2 hours
Total Time 2 hours 50 minutes
Cuisine American
Course Bread and Baked Goods
Servings 18
Calories 228cal

Ingredients

To proof the yeast

  • ½ cup warm water (105-110 degrees F — warm but not hot)
  • 1 tablespoon instant or active dry yeast (either works in this recipe — instant may rise more quickly)
  • 1 teaspoon granulated sugar

To make hamburger buns

  • 2 cups warm water
  • ½ cup melted unsalted butter
  • cup granulated sugar
  • 1 tablespoon salt
  • 6-7 cups all purpose or whole wheat flour
  • 1 egg
  • 1 tablespoon water
  • ¼ cup sesame seeds

Instructions

Proof the yeast

  • In a small bowl or liquid measuring cup, whisk together the warm water, yeast and sugar.
  • Let sit for 10 minutes or until bubbly — this is how you know your yeast is working. This step is technically not required when using instant yeast, but I do it anyways, so that I know my buns will be a success.

Make the dough

  • In the bowl of a stand mixer (or a very large bowl if you are kneading by hand), whisk together the 2 cups warm water, butter, ⅓ cup sugar and salt.
  • Add the bubbly yeast mixture and stir to combine.
  • Place the bowl in the stand mixer and put the dough hook on the machine. You can also knead by hand.
  • Add the flour, one cup at a time, and mix until nearly combined before adding more. You can use all purpose or whole wheat or a combination. Start with 4-5 cups flour, mixing until each is incorporated.
  • The closer you get to your dough being ready, the less flour you will add at once. We want a smooth, soft dough, never stiff, so we need to watch and stop adding flour at just the right moment.
  • Add up to 6-7 cups flour total, very gradually at the end, until the dough comes together in a smooth, soft ball and does not stick to the sides of the stand mixer. When you touch it, it should be smooth and slightly tacky but not sticky.
  • Place dough in a large lightly greased bowl (you can use the same bowl and grease it), and cover with plastic wrap or a clean kitchen towel.
  • Set in a warm spot (I use the oven with the light on — turn the oven on to preheat for 2-4 minutes before turning off and adding the dough) and let rise until doubled, about 1 hour.

Roll and bake

  • Uncover dough, punch down, and roll out 18 rounds — smoothing the top and pinching the seam in the back to smooth (see video for additional details). I find 90 grams per bun is about the size I want.
  • Place on a parchment lined baking sheet and let rise (you don’t have to cover them) in a warm spot for 30 to 90 minutes (instant yeast will be quicker) until doubled.
  • Whisk egg with 1 tablespoon water and brush gently over the tops of the buns. Sprinkle immediately with sesame seeds.
  • Bake at 350 degrees for 20-25 minutes, until golden brown.

Notes

Tips:
  • Use warm water. Warm water is needed to activate the yeast. Without proper activation, your rolls will be dense and flat.
  • Let the dough rise somewhere warm. Yeast works its magic in a warmer environment. When you give it time to rise, set it in a warm spot for the best results. I place it in the oven with the light on!
  • You can make these burger buns as large or as small as you like, you will simply need to adjust the bake time.
 
Substitutions:
  • Flour: I used 100% all purpose flour in these photos, but I often do up to 50% whole wheat flour. You can use 100% whole wheat flour, but I find adding in some all purpose flour makes for a lighter, fluffier bun.
  • Eggs: you can skip the egg wash to make these egg-free, they just won’t have that golden brown top
  • Dairy free: a firm, vegan margarine works great in these buns!
 
Storage:
Leftover hamburger buns will last in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. To use frozen buns, simply thaw them on the counter for about an hour, them warm in the oven or microwave!

Nutrition Information

Calories: 228cal | Carbohydrates: 36g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 395mg | Potassium: 62mg | Fiber: 1g | Sugar: 4g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
Keywords burger buns, hamburger buns

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Read More

You May Also Like

Reader Interactions

Comments

  1. Diana says

    Thank you!! I’ve been searching for the perfect bun recipe for years! Hard to come by something like this here in Germany so thanks so much will keep this recipe for future. It makes so many I think next time I will try half.

  2. Marta says

    I tried this and they are definitely not soft and fluffy! What am I doing wrong???Lol is it the yeast? Does it need more than 10 minutes to sit? Or did I not give enough time to rise? Or because I kneaded the dough after I had mixed it?

  3. Chantal says

    I would love to make this recipe. They look so good and easy to make but this recipe is huge so made for a party. Even dividing it in 2 would make 9 buns which is still a lot for 2 people😭 Is there a way to make 4 buns or do you have another recipe that is not so large?

  4. Zai says

    So glad i came across this site.
    This recipe and the techniques used here were perfect for us.
    They came out glossy, soft and yummy.

    The kids love getting involved with baking and I have found with many recipes they don’t quite give us the expected result (well lots tends to happen along the way with them baking!). But I feel that with your page here knowing the techniques to use and textures to expect really helped us acheive the correct result!

    So, for us:
    – We forgot to melt the butter, but it was very soft. So the whisking part was super messy, in the end i had to work it, by hand, into the first cups of flour we put in.
    – We had to add more flour, i think initially I did close to 6 cups (we had to estimate as we are travelling so don’t have many resources with us). But as you mentioned the dough should be tacky we knew what we were looking for.
    – we didn’t have sesame seeds at hand, so hopefully next time.
    – for everything else we more or less tried to stick to your instructions!

    Many thanks for this super recipe and the instructions. This is now our go to recipe for buns!

  5. Amy says

    Turned out perfect! I’m regretting making these because now my boys aren’t going to want to go back to store bought! They are soooo much better!

  6. Niyah Love says

    Wow….I do not typically leave reviews for recipes, but this certainly deserves one.
    I made this today (3/28/23), and I am so impressed with this recipe! They are soft, fluffy, and literally perfect in every way!
    I used 7 cups of white spelt flour, and they taste even better than what you can buy from a grocery store. I do a lot of cooking and baking, as I am a Personal Chef in Atlanta, and I love experimenting with new recipes.

    All in all, I will be using this recipe whenever my family (or clients) want burgers!

    Thank you so much for the fantastic recipe. I highly recommend this to anyone who wants a reliable and delicious hamburger bun.

    MEDHIMA! (Amazing – Hebrew)

  7. Amanda Green says

    I love your bread recipes. I’d like to make one suggestion tho – please separate the egg and water part to another section. Often times I’ll just incorporate everything into the dough before realizing the egg was actually for egg wash lol I’ve made that mistake so many times.

  8. Alessandra says

    They turned out perfect! They are so soft and tasty. I ended up using at least 8 cups of flour. Thanks so much for this great recipe!

Leave A Reply

Have you tried this recipe? Leave a rating