Homemade Hamburger Buns
There’s something deeply satisfying about making hamburger buns from scratch. These aren’t the dry, crumbly store-bought kind that fall apart halfway through dinner. These are soft, fluffy, lightly sweet buns that actually hold a juicy burger without surrendering.
This is the recipe I reach for when we’re grilling, making sloppy joes, or just need a sturdy sandwich bun that tastes like real bread. It uses instant yeast, so there’s no fussing with proofing—and the dough comes together beautifully every time.
If you’ve never made buns before, don’t worry. This recipe is straightforward, forgiving, and very homemaker-approved.
Why You’ll Love These Hamburger Buns
- Made with simple pantry ingredients
- Uses instant yeast (no proofing required)
- Soft but sturdy—perfect for burgers
- Freezer-friendly
- Better than anything you’ll find at the grocery store
Once you make hamburger buns from scratch, it’s hard to go back. These are soft, dependable, and made the old-fashioned way—with simple ingredients and a little patience. They’re the kind of buns that quietly steal the show at dinner.
If you try this recipe, leave a comment or rating below—I always love hearing how it turns out in your kitchen.
Homemade Hamburger Buns
Ingredients
Method
- In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt. Add the warm milk, egg, and melted butter. Stir until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough should feel soft and slightly tacky but not sticky.
- (If using a stand mixer, knead with the dough hook on medium speed for 6–7 minutes.)
- Place the dough in a lightly greased bowl. Cover and let rise in a warm place for 60–75 minutes, or until doubled in size.
- Punch down the dough and divide into 8 equal portions (about 90–95 g each). Roll into smooth balls and place on a parchment-lined baking sheet. Gently flatten each one slightly.
- Cover loosely and let rise again for 30–40 minutes, until puffy.
- Preheat oven to 375°F (190°C).
- Brush buns with egg wash and sprinkle with sesame seeds if using.
- Bake for 15–18 minutes, until golden brown.
- Transfer buns to a wire rack and cool for at least 20 minutes before slicing.
Notes
Tips for Success
- If the dough feels dense, it likely needs more kneading or more rise time, not more flour.
- For slider buns, divide the dough into 12 pieces and bake for 12–14 minutes.
- These buns freeze beautifully—slice once cooled and freeze in an airtight bag.
Storage & Freezing
- Room Temperature: Store in an airtight container for up to 2 days
- Refrigerator: Up to 5 days
- Freezer: Up to 3 months (slice before freezing for convenience)
