There’s something special about a burger piled high with toppings, stacked between two perfectly golden buns… and when those buns are homemade? Game changer. These Homemade Hamburger Buns are everything you want in a bun—light, airy, tender, and strong enough to hold up to all your juicy fillings. They’re simple to make with pantry staples, and once you’ve tried them fresh out of the oven, you’ll never settle for store-bought again.
Why You’ll Love This Recipe
- Made with pantry staples you probably already have on hand
- Freezer-friendly, so you can stash extras for later
- Light and fluffy, yet sturdy enough to hold all your burger toppings
- Versatile – make full-sized buns or slider rolls
Ingredients You’ll Need
- Warm water (110°F) – Activates the yeast
- Egg – Adds richness and helps with rise
- Granulated sugar – Feeds the yeast and enhances browning
- Salt – Balances flavor
- Instant yeast – Quick and dependable rise (or use active dry, proofed)
- Unsalted butter – For tender texture and flavor
- All-purpose flour – Measured properly for the right consistency
- Toppings (optional) – Sesame seeds, poppy seeds, or everything seasoning
- Egg wash – For that irresistible glossy crust
How to Make Homemade Hamburger Buns
Step 1: Make the Dough
In a large bowl or stand mixer, whisk together warm water, egg, sugar, salt, and yeast. Add softened butter and most of the flour, reserving a couple tablespoons. Mix and knead until smooth and elastic, adding the remaining flour only if the dough is sticky.
Step 2: First Rise
Cover and let the dough rise until doubled—about 1½ to 2 hours in a warm spot. The dough should be airy and puffy.
Step 3: Shape the Buns
Divide the dough into 8 equal pieces (about 100g each). Roll each into a smooth ball and flatten slightly. Place on a parchment-lined baking sheet.
Step 4: Second Rise
Cover and let rise again for 1 to 1½ hours until nicely puffed.
Step 5: Bake
Preheat the oven to 400°F. Brush buns with egg wash, sprinkle with sesame seeds if desired, and bake for 15–16 minutes or until golden. Cool completely before slicing.
Tips for Perfect Buns
- Use room temperature ingredients for best results
- Don’t overwork or over-flour the dough—it should stay soft
- Let buns cool fully before slicing to preserve texture
- Toast before serving to keep them from getting soggy and enhance flavor
Serving Ideas
These buns are the perfect canvas for:
- Classic burgers or cheeseburgers
- Fried or grilled chicken sandwiches
- Pulled pork or BBQ brisket
- Breakfast sandwiches with egg and bacon
- Veggie burgers or portobello mushroom stacks
- Mini sliders (just roll into 16 small balls instead)
Storage & Make-Ahead
- Room Temperature: Store in an airtight container up to 3 days
- Fridge: Keeps fresh up to 5 days
- Freezer: Freeze cooled buns in a zip-top bag for up to 3 months
- To Serve: Thaw at room temp and toast for best texture
Final Thoughts
These Homemade Hamburger Buns are soft, golden, and just the right amount of indulgent. They’ll instantly elevate your burgers, sandwiches, or sliders—and your guests will be amazed you made them from scratch. Give them a try and you might just find yourself baking buns for every cookout, picnic, or weekend lunch. They’re that good.
Homemade Hamburger Buns
There’s something special about a burger piled high with toppings, stacked between two perfectly golden buns… and when those buns are homemade?
Ingredients
- 1 egg, room temperature
- 1 1/2 teaspoons fine sea salt
- 1 tablespoon instant yeast (rapid rise)
- 3/4 cup warm water, about 110°F
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter, softened
- 3 1/4 cups unbleached all-purpose flour (400g), plus more if needed
- 1 egg
- 1 tablespoon water
- 1/2 tablespoon sesame seeds or everything bagel seasoning
Instructions
- In a large mixing bowl or the bowl of a stand mixer, combine the warm water, egg, sugar, salt, and yeast. Whisk for about a minute to activate and hydrate the yeast.
- Add the softened butter, then most of the flour—set aside about 1 to 2 tablespoons. Using a sturdy spatula or dough hook, mix until the dough starts to come together.
- Knead for 5 to 6 minutes, or until the dough is soft, elastic, and smooth. It should feel slightly sticky but shouldn’t cling to clean, dry fingers. If it’s too sticky, add more flour until the texture feels right.
- Cover the dough with lightly oiled plastic wrap and let it rest in a warm spot. A good place is inside the oven with the light on, as long as it stays below 100°F.
- Let the dough rise for 1 to 1 1/2 hours or at room temperature for about 2 hours, until doubled in size.
- Turn the dough out onto a clean surface. Cut it into 8 equal portions (about 100 grams each). Cup your hand over each piece and roll gently until you have a smooth, round ball and the seam underneath begins to close up.
- Place the dough balls on a baking sheet lined with parchment or a silicone mat. Space them out evenly, then gently flatten each one to about 3 to 3 1/2 inches wide.
- Cover loosely with plastic wrap and let them rise again at room temperature until visibly puffy—about 1 to 1 1/2 hours. Toward the end of the rise, preheat your oven to 400°F.
- To make the egg wash, whisk together the egg and water. Brush it over the tops and sides of the buns. Sprinkle with sesame seeds or seasoning if you like. Bake for 15 to 16 minutes or until the tops are deep golden brown.
- Let them cool on a wire rack, then cover and store until ready to serve. When you’re ready to use, slice the buns in half with a serrated knife.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 302Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 58mgSodium 521mgCarbohydrates 51gFiber 2gSugar 6gProtein 9g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.