Making homemade hamburger buns is easy with a little planning. Your guests will be impressed by soft, fluffy buns that are truly homemade.
Hamburger season is almost here, and nothing beats a homemade burger on a freshly baked bun. If you’ve never made your own hamburger buns, now is the perfect time to try. These buns are enriched with egg, butter, and a touch of sugar, which makes them softer and more tender than plain sandwich bread.
I first made these buns when I realized we had burgers planned and no store-bought buns on hand. With a bit of time and a few simple ingredients, I baked soft, golden buns that tasted far better than the packaged ones. You can make them entirely with all-purpose flour, or swap part of the flour for whole wheat if you prefer a nuttier flavor and more fiber. Just avoid using more than half whole wheat flour to keep the texture light.
How to make Homemade Hamburger Buns
The method is straightforward: proof the yeast, add the enriched ingredients, knead the dough, let it rise, shape the buns, let them rise again, then bake. Most of the time is hands-off while the dough rises, so plan ahead — total time is about three to three and a half hours, with only 15–20 minutes of active work.
Start by stirring the yeast with warm water and a small amount of flour to proof. When it becomes foamy, mix in the egg, melted butter, sugar, salt, and most of the flour. Knead until the dough is smooth and elastic — a stand mixer with a dough hook speeds this up, but hand kneading works just as well. If the dough is too sticky, add the remaining flour a tablespoon at a time until it stops sticking to the bowl.
Place the dough in a lightly oiled bowl, cover, and let it rise until doubled — about two hours at room temperature. Once it has doubled, divide the dough depending on the bun size you want: 8 pieces for large buns (half-pound burgers), 10 pieces for medium standard buns, and 12–14 pieces for sliders. Roll each piece into a smooth ball, tucking seams underneath, then flatten slightly with your palm.
Arrange the shaped dough on a baking sheet lined with parchment paper or a silicone mat about 1/2″ apart. Cover and let rise until puffed and nearly doubled, about one hour. Preheat the oven to 375°F (190°C) while they finish rising.
Just before baking, whisk an egg with a tablespoon of milk and brush the tops of the buns with the egg wash to promote a shiny, golden crust. Sprinkle sesame seeds, poppy seeds, grated cheese, or your preferred topping if desired. Bake for 15–17 minutes, until the buns are deep golden brown. Transfer to a rack to cool slightly before slicing or serving.
These homemade buns are best enjoyed fresh. Because they lack the preservatives of store-bought bread, they will stale faster. Keep them at room temperature for a day or two, or freeze extras right away. Do not refrigerate fresh bread — refrigeration speeds staling and dries out the crumb.
Serving ideas
Notes on nutrition and flour options
The nutrition values given with the recipe are for one bun when the dough is divided into 10 pieces. If you make larger or smaller buns, the calories and nutrients will vary accordingly. If you want more fiber, replace up to half of the all-purpose flour with whole wheat flour (about 1 1/4 cups) — more than that can change the texture and flavor noticeably.
