If you’ve ever bitten into a burger and thought, “I wish this bun was fresher, softer, and just more homemade,” you are going to fall head over heels for this Homemade Hamburger Buns Recipe. Nothing compares to the warmth of a freshly baked bun, with that perfect golden crust and pillowy interior. This recipe transforms simple pantry staples into a batch of buns that elevate any burger night into a memorable celebration. Trust me, once you make these, you’ll never want to go back to store-bought buns.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in achieving that soft, tender crumb and flavorful crust. From the yeast that wakes the dough to life to the butter that enriches both taste and texture, each component is simple yet essential for creating the perfect homemade buns.
- Warm water (1 cup): Activates the yeast, kickstarting the dough’s rise and creating a light texture.
- Granulated sugar (2 tbsp): Feeds the yeast and adds a subtle sweetness to the buns.
- Instant yeast (2¼ tsp): Ensures quick and reliable leavening, perfect for soft buns with good rise.
- All-purpose flour (3½ cups): The backbone of the dough, providing structure and chewiness.
- Kosher salt (1½ tsp): Enhances flavor and helps strengthen the dough.
- Unsalted butter (3 tbsp, room temperature): Adds richness and tenderizes the crumb for softness.
- Large eggs (2, divided): Contribute moisture, color, and structure.
- Water (2 tbsp): Mixed with egg to create an egg wash for a shiny, golden crust.
- Sesame seeds (1 tbsp): Optional garnish that delivers a subtle nutty crunch and classic burger look.
How to Make Homemade Hamburger Buns Recipe
Step 1: Activate the Yeast
Start by combining warm water, sugar, and instant yeast in a bowl. Give it a gentle stir, then let it rest until you see a foamy layer forming on top—this means the yeast is alive and ready to work its magic on the dough.
Step 2: Mix the Dry Ingredients
In your stand mixer bowl, whisk together the all-purpose flour and kosher salt. Mixing them separately at this stage ensures even distribution of the salt without interfering with the yeast’s activity.
Step 3: Combine Wet and Dry Ingredients
With the mixer on low, add the yeast mixture, softened butter, and one whole egg to the flour. This blend brings together moisture, fat, and protein to develop a rich dough.
Step 4: Knead the Dough
Increase mixer speed to medium and knead for about 4 to 5 minutes. You’re looking for a smooth, elastic dough that springs back with a gentle poke. If it feels too dry, add water a teaspoon at a time until just right.
Step 5: Final Hand Kneading
Transfer your dough to a lightly floured surface and knead for a minute to perfect the texture and even out any bubbles.
Step 6: First Rise
Place the dough ball in a greased bowl, cover it with a towel, and let it rise in a warm spot until it doubles in size—about one hour. This rise gives your buns that airy lightness.
Step 7: Shape the Buns
Once risen, sprinkle a bit of flour onto your work surface and gently deflate the dough. Divide it into eight equal pieces (roughly 97 grams each), then roll each into smooth balls.
Step 8: Second Rise
Arrange the dough balls on a lined baking sheet, gently flattening them to shape. Cover with a dish towel and let them rise again for another hour until puffed and doubled, ready to bake.
Step 9: Prep for Baking
Preheat your oven to 375°F. Meanwhile, whisk the second egg with two tablespoons of water to create an egg wash. Brush this lovingly over each bun and sprinkle with sesame seeds for that picture-perfect finish.
Step 10: Bake to Golden Perfection
Bake the buns for 15 to 17 minutes until the tops are beautifully golden brown. The smell alone will surely make your mouth water.
How to Serve Homemade Hamburger Buns Recipe
Garnishes
While the buns stand out on their own, you can dress them up with a sprinkle of sesame seeds or everything bagel seasoning for an exciting flavor twist. A brush of melted butter right after baking adds a subtle shine and extra richness, making every bite a treat.
Side Dishes
Pair these buns with classic accompaniments like crispy French fries, sweet potato wedges, or a fresh coleslaw. Their soft texture complements crunchy, tangy sides beautifully, rounding out your meal perfectly.
Creative Ways to Present
Think beyond the classic burger. Use these buns to create sliders for your next party, mini breakfast sandwiches with egg and cheese, or even a decadent pulled pork sandwich. Their versatility makes them a crowd pleaser for any occasion.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, keep leftover buns in an airtight container at room temperature for up to three days. This preserves their softness and keeps them fresh enough for sandwiches or snacking.
Freezing
If you want to enjoy these buns longer, freeze them after they cool completely. Wrap each bun tightly in plastic wrap, then place in a freezer bag. They’ll keep for up to three months without losing their tender crumb.
Reheating
To bring frozen or stale buns back to life, toast them lightly in a 350°F oven for about 5 to 7 minutes or pop them in a toaster. A quick microwave zap wrapped in a damp paper towel also works wonders to restore softness.
FAQs
Can I make this Homemade Hamburger Buns Recipe without a stand mixer?
Absolutely! You can mix and knead the dough by hand. It requires a bit more elbow grease, but the process is essentially the same, and you’ll still get delicious buns.
What can I use instead of instant yeast?
If you only have active dry yeast, you can use it but make sure to activate it in warm water with sugar for 5 to 10 minutes until foamy before mixing with flour.
Can I substitute all-purpose flour with whole wheat flour?
You can swap half the all-purpose flour for whole wheat to add nuttiness and fiber, but using 100% whole wheat may result in denser buns. Adjust water slightly as whole wheat absorbs more moisture.
Why do the buns need two rises?
Two rises help develop flavor, texture, and structure. The first rise activates the yeast deeply; the second shapes the dough and ensures the buns bake up soft and fluffy.
How do I prevent buns from getting hard after baking?
Brushing them with melted butter immediately after baking and storing them properly in an airtight container will keep them soft longer.
Final Thoughts
Once you try this Homemade Hamburger Buns Recipe, you’ll see how easy and rewarding it is to bake your own buns at home. They bring a fresh, inviting touch to any burger and are a joy to eat straight out of the oven. Go ahead, give it a shot—you might find yourself baking these buns over and over again!
Print
Homemade Hamburger Buns Recipe
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 buns
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Homemade Hamburger Buns recipe yields soft, fluffy, and golden-brown buns perfect for your favorite burgers. Made from scratch using simple pantry ingredients like yeast, flour, butter, and eggs, these buns feature a tender crumb and slightly crisp crust topped with sesame seeds. Ideal for any grilling or sandwich night, these buns are easy to make with step-by-step instructions for kneading, proofing, and baking.
Ingredients
Dough Ingredients
- 1 cup water (227 grams), warm (105-110°F)
- 2 tbsp granulated sugar (25 grams)
- 2¼ tsp instant yeast (7 grams, 1 packet)
- 3½ cups all-purpose flour (420 grams)
- 1½ tsp kosher salt (5 grams)
- 3 tbsp unsalted butter (42 grams, room temperature, ⅜ stick)
- 1 large egg (50 grams, room temperature)
For Egg Wash and Topping
- 1 large egg (50 grams, room temperature)
- 2 tbsp water (28 grams)
- 1 tbsp sesame seeds (9 grams)
Instructions
- Activate Yeast: Add the warm water, sugar, and instant yeast to a bowl. Stir gently and let it rest for a few minutes until the mixture becomes foamy, indicating the yeast is active.
- Combine Dry Ingredients: In the bowl of a stand mixer, add the all-purpose flour and kosher salt, mixing briefly to combine.
- Add Wet Ingredients: With the mixer on low speed, gradually add the yeast mixture, softened butter, and one whole egg to the flour mixture.
- Knead Dough: Increase mixer speed to medium and mix for 4-5 minutes until the dough is smooth and elastic. Add extra water, one teaspoon at a time, if the dough feels too dry.
- Hand Knead: Transfer the dough to a lightly floured counter and knead by hand for about one minute to further develop the gluten.
- First Rise: Place the dough ball into a clean greased bowl, cover it with a towel, and let it rise in a warm spot for 1 hour or until doubled in size.
- Prepare Dough for Shaping: Turn the risen dough onto a floured countertop, sprinkling more flour as needed to prevent sticking.
- Divide and Shape: Cut the dough into 8 equal pieces (approximately 97 grams each) and shape each into a smooth ball.
- Form Buns: Place the dough balls on a lined baking sheet, then gently press each ball down to flatten slightly, forming bun shapes.
- Second Rise: Cover the buns with a dish towel and let them rise for an additional hour until they have doubled in size again.
- Preheat Oven: While the buns are rising, preheat your oven to 375°F (190°C).
- Prepare Egg Wash: Whisk together the remaining egg and 2 tablespoons water to create an egg wash.
- Apply Egg Wash and Seeds: Brush the tops of the buns generously with the egg wash, then sprinkle sesame seeds evenly on each bun.
- Bake: Bake the buns in the preheated oven for 15-17 minutes or until the tops turn a golden brown color.
Notes
- Ensure water is warm but not hot to avoid killing the yeast; ideal temperature is between 105-110°F.
- The dough consistency can vary slightly depending on flour type and humidity; add water or flour sparingly during mixing.
- For softer buns, brush additional melted butter on warm buns just after baking.
- Store leftover buns in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- These buns can be made with bread flour for a chewier texture if desired.
