Recipe for homemade hamburger buns that will make you never want to buy store-bought buns again! Soft, yet sturdy – these are the perfect hamburger bun for your burger or any kind of sandwich.
The perfect hamburger always has the perfect sides to go with it! One of my favorite classics to go alongside these homemade hamburger buns are my Baked Beans with Bacon, the perfect combination for a summer night. I also love this Broccoli Salad if you’re wanting to add some veggies to your meal!
Let’s face it, the best part of a hamburger is the bun! This is the recipe you have been looking for when it comes to the perfect homemade hamburger bun.
With grilling season upon us, it would be the perfect time to test these homemade hamburger buns out. These hamburger buns hold everything together so much nicer than your typical bun, and let’s face it – they taste so much better, too!
If you’re someone who has little to no bread baking experience, don’t fret. I love that making these buns is actually really easy, and they don’t even take all day. These buns come together so nicely that you won’t want to buy hamburger buns from the store again.
Hamburger Bun Ingredients
Milk: We use milk in this recipe instead of water because the milk increases the gas retention, which makes the dough super soft. It also helps with the color and adds great flavor.
Water: You will also need water. You’ll be heating this on the stove, so you can just use room temperature water.
Butter: The butter will add flavor, but most importantly, it helps with the texture of the buns.
Flour: I use all-purpose flour for these buns. You could use bread flour if you want a sturdier, chewier bun. I opt for lighter, so I stick with all-purpose.
Yeast: We are using instant yeast in this recipe, so you don’t need to proof it first. If you are using active dry yeast, you don’t have to technically activate it, but if it is nearing its expiration date or if you are worried that it may not rise, I would suggest activating it first.
Sugar: The sugar will feed the yeast, which helps with the texture and moisture in the buns.
Salt: This is for flavor.
Eggs: You will need 2 eggs – one large egg for the dough, and the other egg will be used for an egg wash before the buns are baked.
How to Make Homemade Hamburger Buns
Here are the basic steps to make these buns. Make sure to scroll down to the recipe card for the full recipe instructions and ingredient amounts!
1: In a small saucepan, combine the milk, water and butter and heat it up to warm.
2: Combine part of the flour, the yeast, the sugar and the salt.
3: Mix in one of the eggs.
4: Add the warmed milk mixture.
5: Continue to add flour until the dough comes together.
6: Knead the dough.
7: Cover the dough and allow it to rise.
8: Shape the dough into 8-12 balls and flatten.
9: Cover the rolls and allow them to rise again.
10: Brush the buns with beaten egg and sprinkle them with sesame seeds.
11: Bake until they are golden brown.
Tips and Tricks for the Best Burger Buns
- These buns will rise up and not out, so when forming the buns, make them the width that you’d like for your buns to be .
- We like big buns for our burgers, so I usually make 8 from this recipe, but you can make up to 12 if you make them smaller.
- If you’re having a hard time managing with how sticky your dough is to work with, simply add a little more flour to your surface or to your hands.
- These buns are also great for any other hot sandwich, don’t be afraid to experiment!
- I like these buns fresh, but they are still good 1-2 days after you make them. Store them in an airtight container to keep them fresh.
- These freeze well! Place the fully cooled buns in a freezer bag or a freezer safe container and freeze. Thaw at room temperature when you are ready to use them.
Favorite Hamburger Recipes
Triple Pork Burgers
Brie Burger with Sun Dried Tomato and Artichoke Spread
Tex-Mex Bacon Cheeseburgers
Taco Burgers
Bacon and Egg Burger
Worcestershire Burgers with Gouda, Mushrooms and Ranch Dressing
Blue Cheese Burgers
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Hamburger Buns
Ingredients
- 1 cup milk
- 1/2 cup water
- 1/4 cup unsalted butter
- 4 1/2 to 5 1/2 cups all-purpose flour
- 1 .25 oz package instant yeast (2 1/4 teaspoons)
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- 2 eggs divided
- 1 tablespoon water
- Sesame seeds optional
Instructions
- In a small saucepan, combine the milk, water and butter. Heat just until the butter has melted – do not boil.
- In the bowl of a stand mixer (or a large bowl if making by hand), combine 1 1/2 cups of the flour, the yeast, the sugar and the salt. Mix together.
- Mix in one of the eggs.
- Add the warmed milk mixture and combine.
- Continue to add flour, 1/2 cup at a time, until the dough comes together. It will still be tacky but shouldn’t be overly sticky.
- If using a mixer, switch to the dough hook and knead for 5-8 minutes. If making by hand, turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Cover the dough and allow it to rise for 30-40 minutes.
- Shape the dough into 8-12 balls and flatten. The buns will rise up, but won’t rise out much, so make them about the width that you’d like the final buns to be. Place on a baking sheet that has been lined with a silpat liner or parchment paper.
- Cover the rolls and allow them to rise for 30 minutes.
- Preheat the oven to 400ºF. Combine the remaining egg and the tablespoon of water and whisk well together.
- Brush the egg wash over the buns. Sprinkle with sesame seeds, if desired.
- Bake in the preheated oven for 10-12 minutes, or until they are golden brown.
Jen says
Made this today and they are so soft and good.Have to make 12 next time thank you
Martha Hacker says
My favorite roll, bun, bread recipe. It makes the best toast ever!!
Heidi Brown says
I made 8 buns and mooshed them down. They puffed up beautifully. These were soft and tasty. FINALLY a good hamburger bun recipe!
alicia lapides says
Can you make these dairy free? I made them as is and they are delicious but would like to serve them to people who go dairy free.
Deborah says
I haven’t tried subbing out the milk, but you could most likely use a non-dairy milk, like almond milk or cashew milk.
Veronica says
Great recipe! Buns were soft and delicious. I made bigger buns. There was not too much bread with my hamburgers, I had a bun pan and spread with butter before putting the dough in. Popped right out of the pan. This recipe is a keeper!
Twila Jacobson says
What do I cover them with? Everything I have used sticks to the buns!! Uses waz paper, parchment paper , cling wrap. I lay it on top and sticks.
Deborah says
I will always spray the underside of whatever I am using with nonstick cooking spray so that it will not stick. You could also use a kitchen towel or tea towel and that will not usually stick.