Finally, the perfect recipe for Homemade Hamburger Buns is here!

These buns are perfectly soft, have a great rich flavor, and they’re sturdy enough to hold all of your toppings without falling apart.

Great for your favorite burgers, sloppy joes, or even sandwiches, this hamburger bun recipe is perfect for picture-worthy burger creations.

plated Hamburger Buns

Homemade Hamburger Buns

  • Homemade burger buns will take every burger to the next level and they are easy to make.
  • These homemade burger buns are totally customizable for size and flavor. Add herbs or seeds to your liking.
  • Easy to freeze, bake them in batches, and thaw when needed.
  • Since they’re homemade, they’re free of preservatives and without other additives.
  • The shiny egg wash and a sprinkle of sesame seeds make these buns the belle of the burger station!

ingredients to make Hamburger Buns with labels

Ingredients in Hamburger Buns

THE DOUGH Flour, yeast, & sugar are the basics for this dough recipe.

The addition of egg yolk, milk, and butter makes these taste rich and delicious. Save those egg whites for brushing over the top to get that brew-pub bun look!

TOPPING Brushing the buns with egg/butter makes the top glossy and helps the seeds to stick. We love sesame seeds but a little sprinkle of poppy seeds can be used.

process of adding ingredients to blender to make Hamburger Buns dough

How to Make Hamburger Buns

This recipe is so easy, that even little bakers can pitch in!

  1. Proof Yeast: Proof the yeast as per the recipe below.
  2. Mix Dough: Mix and knead the dough until smooth using a stand-mixer or by hand.
  3. Rise: Place dough in an oiled bowl. Cover & rise.
  4. Shape Buns: Use a sharp knife or bench scraper to divide the dough into portions.

process of adding seeds to Hamburger Buns

  1. Rise: Shape into buns and let rise again.
  2. Bake: Brush with egg wash, top with sesame seeds, and bake until golden brown.

Cool the buns on a wire rack before cutting.

Tips for Great Buns

  • Check the date on your yeast if you do not use it often, expired yeast may not rise.
  • This recipe uses an instant yeast packet which is 2 1/4 teaspoons of instant yeast.
  • Proof the yeast by mixing it with sugar and water per the recipe below. It should become nice and foamy.
  • If you don’t have a stand mixer, mix the flour in with a large spoon. Once mixed, turn the dough onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth.
  • Line the pan with parchment for easy clean up.

cooked Hamburger Buns on a sheet pan

What to Put in Hamburger Buns

cooked Hamburger Buns in a bowl with one open

Bake Now and Freeze for Later!

Place cooled hamburger buns in a zippered bag or airtight container and keep in the freezer for up to 3 months.

Pull out what’s needed and let them thaw at room temperature or reheat them in a low-temp oven.

A Few More Favorites

Did you make these homemade Hamburger Buns? Be sure to leave a rating and a comment below!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
plated Hamburger Buns
5 from 24 votes↑ Click stars to rate now!
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Homemade Hamburger Buns

These pub-style hamburger buns can easily be made at home, and are so light & fresh every time!
Prep Time 15 minutes
Cook Time 50 minutes
Rise Time 2 hours 30 minutes
Total Time 3 hours 35 minutes
Servings 8 buns

Equipment

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Ingredients  

  • ½ cup warm water
  • 1 package instant yeast 2 ¼ teaspoons
  • 1 teaspoon granulated sugar
  • ½ cup whole milk
  • 4 tablespoons unsalted butter divided use, room temperature
  • 1 teaspoon salt
  • 1 egg room temperature
  • 3 to 3 ¼ cups all purpose flour
  • sesame seeds optional
  • additional butter and/or egg wash for a shiny top

Instructions 

  • Heat the milk to 181°F (or just until small bubbles form on the sides, do not boil) in a saucepan over medium heat. Remove from the heat and pour into a large bowl or the bowl of a stand mixer.
  • Add 2 tablespoons of butter and salt to the milk and stir until butter is melted. Allow it to cool for about 10 minutes or until it reaches 105-110°F.
  • While the mixture is cooling, combine warm water, yeast, and 1 teaspoon sugar in a large bowl and set aside for about 5 minutes.
  • Add the yeast mixture to the cooled (110°F) milk. Beat the egg and add it in.
  • In a stand mixer with a dough hook add 2 cups of flour and mix. Continue adding flour until you have a soft dough. Knead on medium low speed for 4-5 minutes.
  • Remove the dough from the mixer and place in a large oiled bowl. Cover and let rise for about 90-100 minutes or until doubled.
  • Line a baking sheet with parchment paper. Divide the dough into 8 equal pieces and roll into a ball. Shape until about ½ inch thick and 3 inches in diameter. Cover and let rise until doubled, about 60 minutes. While rolls are rising, preheat the oven to 375°F.
  • Melt the remaining 2 tablespoons of butter and cool slightly. Whisk 1 egg white until foamy and add cooled melted butter. Whisk to combine and brush the rolls with the egg wash. Sprinkle with sesame seeds.
  • Bake the hamburger buns for 18-20 minutes or until golden.
  • Cool before cutting.

Notes

  • Check the date on your yeast if you do not use it often, expired yeast may not rise.
  • Heating and cooling the milk is known as scalding, this helps with the rise as it denatures some of the protein.
  • If you do not have a thermometer, heat the milk just until bubbles form along the side of the pan (do not boil it). Cool until it is very warm.
  • This recipe uses an instant yeast packet which is 2 1/4 teaspoons of instant yeast.
  • Proof the yeast by mixing it with sugar and water per the recipe below. It should become nice and foamy.
  • If you don't have a stand mixer, mix the flour in with a large spoon. Once mixed, turn the dough onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth.
  • Line the pan with parchment for easy clean up.
5 from 24 votes

Nutrition Information

Calories: 257 | Carbohydrates: 40g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 307mg | Potassium: 95mg | Fiber: 2g | Sugar: 1g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread
Cuisine American

Recipe Adapted from a family church cookbook. Thomas, Dan. “Weiner Buns”. 60th Anniversary Cookbook. Recipe. Josephburg, AB, 1959. 8. Print.

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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5 from 24 votes (18 ratings without comment)

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Comments

  1. So good! I used my bread machine on the dough cycle to make these & they were perfect. I just added the ingredients in the typical bread machine order, ran the dough cycle & then pulled it out to divide, shape, and bake in the oven. So easy & the whole family loved them. Thank you!5 stars

  2. I made these tonight to go with my BBQ shredded chicken. They turned out great, MUCH better than anything you can buy at the grocery store. I made 6 large buns. I followed the recipi exactly, no machines needed, I mixed the dough by hand ( bread whisk) and kneaded it for 10 minutes, let it rise 2x just like the recipi stated. Delicious. I am writing out this recipe to put with my favorite bread recipes. All I need now is a flour tortilla recipe and I will never have to buy bread at the grocery store :) Thank you soo much for this recipe! I also made your banana bread recipi with mayo last week, absolutely delicious. All your recipies are fail proof and delicious!5 stars

  3. 5 Star Taste. My first rise was fabulous. The rise on the baking sheet was OK. When they baked, they came out more like “skinny buns” which I know was an “operator” issue, not a recipe issue. :) Maybe I handled them too much while making them into a ball? Or maybe I flattened them out too much. They rose a little while baking and I am fine with them not being thick but ultimately, I think their supposed to look like a hamburger bun and not a superpower flatbread. LOL, I will definitely make them again. I know a lot of factors go into how bread comes out so … I am hanging on to this one! VERY delicious.5 stars

    1. I haven’t had that problem Rebekah so I can’t say for sure what happened. Is it possible you waited too long to bake. I am glad you enjoyed this recipe!

    1. I haven’t tried it so I can’t say for sure Lucy but that should work just fine. If you try it I would love to hear how it turns out!

  4. I love baking bread and your recipes are my go to! They always turn our perfect and these hamburger buns were no exception. SWP Employee5 stars

  5. These bun were GGREAT. Not an experienced baker and I did it. Was wondering what you use to cover buns to rise?

    1. Hi Denise, so happy to hear this recipe worked out great for you! When letting the dough rise we usually cover it with a clean tea towel.

  6. This is an excllent hamburger bun recipe. My family loved it and asked for it be my go-to recipe. I did add 1/2t garlic powder and 1t dried onion flakes and it turned out very nice. Soft buns that didn’t get soggy or turn mush with a juicy burger and fixings. Thanks for the easy and tasty recipe.5 stars