My Favorite Homemade Hamburger Buns
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You know those sad, squished store buns that get soggy after two bites? Make these instead! These homemade hamburger buns are everything—they’ve got that gorgeous golden top that makes everyone go “wow” and this incredible buttery chew that honestly makes even the most basic burger taste like restaurant-quality. Try them with turkey burgers, gyro burgers, or your classic beef burger!
The best part? Most of the time to make these is just waiting around while the dough does its thing! Pour yourself a glass of wine, binge some Netflix, and let the yeast work its magic!
Why Make This
- Restaurant-quality buns at a fraction of the cost
- No preservatives or funky ingredients
- Can be made ahead and frozen
- More flavorful than store-bought
- Impressive yet achievable for home bakers
Ingredient Notes
- All-Purpose Flour: No need for fancy bread flour here—regular AP flour works perfectly.
- Active Dry Yeast: Ensure it’s fresh for proper rising. Not sure if your yeast is still good? Test it by mixing a small amount with warm water and a pinch of sugar—it should foam within 5-10 minutes.
- Butter: Use unsalted butter at room temperature (easily dented with a finger but not melted) for ideal incorporation.
- Milk: Warm to about 110°F (lukewarm to touch)—too hot will kill the yeast, too cold won’t activate it.
Timeline/Planning Overview
Plan about 3.5 to 4 hours from start to finish for these bakery-style hamburger buns, though most of that time is hands-off rising while you prep other meal components. Your active work is only about 30 minutes total: 15 minutes for mixing and kneading the enriched dough, 10 minutes shaping into individual buns, and 5 minutes applying egg wash and adding toppings.
The process breaks down into two key rising periods – an initial 1.5-hour bulk rise that develops flavor and structure, followed by a 1-hour shaped rise that creates the final texture. Baking takes just 15-20 minutes until golden brown.
This timeline makes them perfect for weekend burger nights or meal prep – start the dough in the early afternoon, and you’ll have fresh buns ready for dinner. The dough can also be made a day ahead and refrigerated after the first rise, giving you even more flexibility for party planning or busy weeknight dinners. You can also measure out the dry ingredients and set aside for when you are ready to make them.
Watch How to Make
Tips for Success
- Use a scale: Measuring by weight ensures consistency every time. For even-sized buns, weigh portions – this recipe suggests 70 to 80 grams for each bun.
- Temperature control: Maintain ingredients and the surrounding environment at ~75°F for optimal rising. Milk should be no warmer than 110°F – hotter temperatures kill yeast, while cooler temperatures slow fermentation.
- Create a warm proofing environment: Place dough in an oven with only the light on (oven should be off).
- Don’t rush the rises: Proper fermentation develops flavor and texture.
- Butter incorporation: If butter isn’t mixing well, stop kneading and let dough rest 5 minutes, then continue.
- Test doneness: Dough is ready when it passes the windowpane test. Finished buns sound hollow when tapped on the bottom.
- Crust options: Use egg wash for golden shine, or brush with milk for a softer crust.
- Storage: These are best enjoyed the day they are baked but can be eaten up to 2 days afterwards. Store in an airtight container for 2 to 3 days at room temperature, or freeze for up to 3 months. Slice before freezing for easy toasting.
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📖 Recipe
The Perfect Homemade Hamburger Buns Recipe
Video
Equipment
- Stand mixer with dough hook
- Digital kitchen scale optional, for even portions when dividing dough for buns
- Pastry brush for egg wash
- baking sheet
- Parchment paper
- English muffin rings optional, 3 or 4 inches in diameter, helps with more professional-looking results
Ingredients
For the Dough
- 4 cups (500 g) All-Purpose Flour
- 2½ tsp Active Dry Yeast
- 1¾ tsp Salt
- 1 tbsp plus 1/2 tsp Sugar
- 1 XL (44 g) Egg
- 1¼ cups (305 g) Warm Milk
- 6 tbsp (84 g) Unsalted Butter room temperature, cubed
For the Egg Wash
- 1 large egg mixed with 1 to 2 tablespoons of water or milk
Instructions
To Mix the Dough
- In the bowl of a stand mixer, combine flour, yeast, salt, and sugar.
- Add the egg and warm milk to the dry ingredients.
- Using the dough hook attachment, mix on medium-low speed for approximately 6 minutes until a cohesive dough forms.
- Gradually add the room temperature butter cubes, allowing each addition to incorporate before adding more.
- Once all the butter is incorporated, continue kneading for an additional three minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough will be slightly sticky but manageable.
- Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place until doubled in size (about 1-1.5 hours).
- Once risen, gently punch down the dough and divide into equal portions. I like to weigh the dough and divide it into 12 pieces.
Shaping and Final Rise
- Shape each portion into a ball, then flatten into 4-inch (100mm) disks.
- Place the shaped buns on parchment-lined baking sheets, leaving space between each for expansion.
- Cover loosely and let rise again until doubled in size (about 45-60 minutes).
To Bake
- Preheat oven to 375°F (190°C).
- Gently brush the risen buns with egg wash and sprinkle with sesame seeds.
- Bake for 15-20 minutes until golden brown (internal temperature of 190°F). Don't overbake as the rolls will dry out.
- Allow to cool on a wire rack before serving. Best enjoyed on the day of baking.
Notes
Nutrition
Frequently Asked Questions
- How long do homemade hamburger buns stay fresh? Store at room temperature in an airtight container for 2-3 days, or freeze for up to 3 months. They’re best within the first day or two.
- Why are my buns dense instead of fluffy? Usually from over-kneading, too much flour, or inactive yeast. Make sure your yeast is fresh and foams when proofed, and knead just until the dough is smooth and elastic.
- Can I make the dough ahead of time? Yes, you can refrigerate the dough after the first rise for up to 24 hours. Let it come to room temperature before shaping and doing the second rise.
- What’s the best way to get a golden brown top? Brush with beaten egg or milk before baking. An egg wash gives the glossiest, most golden result.
- How do I know when they’re fully baked? They should sound hollow when tapped on the bottom and reach an internal temperature of 190°F. The tops should be golden brown.
- Can I freeze the baked buns? Absolutely. Wrap individually in plastic wrap, then store in freezer bags. Thaw at room temperature or toast directly from frozen.
- Why did my buns spread out instead of staying tall? The dough may have been too wet, not developed enough, over-proofed, or not shaped tightly enough. Ensure that you create good surface tension when shaping and that the dough is developed enough.
- Can I hand-knead this hamburger bun dough? Yes, but it requires a lot of patience. The dough will be extremely sticky for the first 10-15 minutes – don’t add flour. Use a “slap and fold” technique on an unfloured surface for 20-25 minutes total. If too sticky to handle, chill the dough for 30 minutes partway through. The dough will gradually become smooth and less sticky as gluten develops.