Once you try these homemade hamburger buns, you'll never use store bought buns again! They're soft, puffy, and surprisingly simple to make.
Three months ago, if someone had told me that Jack and I would start making homemade hamburger buns every week, I would have laughed. To me, hamburger buns seemed like something that only professional bakers could make. But since Jack’s been baking up a storm lately, the idea of homemade hamburger buns started to seem less and less crazy. If we could make bagels and bread, why not hamburger buns too?
After testing and re-testing this recipe, I’m happy to report that homemade hamburger buns are surprisingly easy to make! They require under 30 minutes of hands-on work, and they’re absolutely delicious. Light, puffy, and flavorful, they’ll take any burger to a whole new level.
Soft Overnight Brioche Hamburger Buns For Next Level Burgers & Sammies!
We also like to finish our homemade hamburger buns with an egg wash and sesame seeds. I love the way the crunchy, nutty seeds contrast with the lightly sweet, soft buns!
First, make the dough. Activate the yeast by mixing it with warm water and a teaspoon of sugar. When the yeast mixture foams, add it to the bowl of a stand mixer fitted with a dough hook attachment, and mix it with the flours, salt, butter, egg, and remaining sugar until the dough is smooth, slightly stiff, and not sticky, about 5 to 7 minutes.
Then, transfer the dough to a clean work surface, and knead to form it into a ball. Place it in a large bowl, cover the bowl with plastic wrap, and set it aside for an hour, until the dough has almost doubled in size.
Homemade Soft Hamburger Buns
When the dough has risen, shape the buns! Turn the dough out onto a clean, unfloured work surface and divide it into 8 pieces. Roll each piece on the countertop with a cupped hand to form it into a ball.
Next, transfer the dough balls to a parchment-lined baking sheet. Press each one down slightly to form it into a 3-inch disk. Cover the baking sheet with plastic wrap and let the dough rise for another hour.
When an hour has passed, bake! At this point, the dough balls will look slightly more puffy, but they’ll still be relatively flat. That’s ok! They’ll puff up more in the oven.
Homemade Hamburger Buns
Transfer them to a 375-degree oven and bake for 13 minutes. Remove the baking sheet from the oven, brush the buns with the egg wash, and sprinkle them with sesame seeds. Return them to the oven and bake for 2-5 more minutes, until the tops are lightly golden brown. That’s it!
These hamburger buns are best on the day they’re baked, but they’ll also keep in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months. I recommend slicing them in half and toasting them before serving.
When you’re ready to eat, load them up with your favorite fixings and any type of burger you please! We love these homemade hamburger buns with all of these recipes:
Homemade Brioche Hamburger Buns
These easy homemade hamburger buns are light, soft, and flavorful - so much better than store bought! For the best results, weigh the flour in this recipe, as it's more precise than measuring by volume.
The buns are best the day they’re baked. Store them up to 3 days in an airtight container and gently warm, or toast, them when ready to serve. They also freeze well.
*If you don't have eggs on hand, or if you prefer not to use one, you can substitute 3 tablespoons water. The buns will be slightly less puffy, but they'll still taste great.
Brioche Bun Recipe
We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.This is the only hamburger buns recipe I’ve used to make hamburger buns for years! While these buns are enriched with eggs and a bit of butter for flavour, they somehow still manage to be light in texture, yet sturdy enough to hold all the burger and the toppings.
I love that I can make these burger buns without a stand mixer. The simple dough comes together easily in a large bowl.
So if you’re looking to elevate your burger game this Summer, these delicious homemade hamburger buns are a great place to start. They freeze beautifully, so make a couple of batches and load up the freezer and you’re always ready for a leisurely Summer BBQ
Hamburger Brioche Buns
Bread flour: You’ll get the best results if you start with bread flour and even better, if you start with unbleached bread flour. Here in Canada, that’s not the easiest to find on the shelf in grocery stores. I get mine at Bulk Barn. Failing that, bleached bread flour is fine. You can use just all-purpose, but your buns might not rise quite as high.
Active Dry or Regular Instant Yeast: Active dry yeast needs to be proofed (soaked) in warm water before using. I never use dry active yeast myself, but prefer to use Instant Yeast (such as SAF Brand). While Instant Yeast doesn’t require proofing in water before using, it doesn’t hurt if you do, so I just go ahead and proof the Instant Yeast in the same manner as described in the recipe. Instant Quick-rising or rapid-rise yeast will not work with these buns and are not recommended.
I think the one thing that tends to trip people up when making buns is the shaping of “the ball”. It’s quite understandable that someone might think that you just need to grab a piece of dough and form/squeeze it into a ball shape. In fact though, there is a bit of a technique to creating “a ball” with dough, that creates what’s known as surface tension or tightness on the top of the ball. It’s this tension that encourages the dough to rise higher, while also creating a lovely smooth top.
Bread Machine Hamburger Bun Recipe
The technique for forming the dough into buns is shown in this video. It’s the easiest way I think and produces great results.
Be sure to brush the egg wash on the dough evenly and thoroughly, being sure to get all around the bun and right to the bottom. Any bare spots left from your brushing will leave pale spots on the finished burger buns.
These are best enjoyed on the day they are made, but it is perfectly fine to make in the morning and enjoy for dinner.
Homemade Hamburger Bun Recipe
These buns freeze beautifully up to 2 months! Simply remove the buns from the freezer and thaw on the counter. It will only take a short time to thaw (30 minutes, or so).
Buns are best used on the day they are baked. For making ahead, it's best to freeze as these buns freeze beautifully! Freeze in a freezer bag or container. Thaw in the container at room temperature.
Be sure to read the Baking Tips included with this post, where I share some valuable tips, options, substitutions and variations for this recipe! I have also included a short video to demonstrate how to shape the dough into balls, for the nicest shaped buns.
How To Bake Soft Burger Bun? Recipe Is Here!
Calories: 260 kcal , Carbohydrates: 42 g , Protein: 8 g , Fat: 5 g , Saturated Fat: 2 g , Cholesterol: 62 mg , Sodium: 462 mg , Potassium: 89 mg , Fiber: 1 g , Sugar: 4 g , Vitamin A: 200 IU , Calcium: 22 mg , Iron: 0.9 mg
Perfect squishy and soft and hamburger bun recipe! The secret is a little potato and potato cooking water in the dough. These buns also make great soft sandwich buns! [feast_advanced_jump_to] Why you'll love this soft hamburger bun recipe There's a lot of ways to enjoy a hamburger and one of my favourites is with a...
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
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