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.
Lucia Genuardi says
This is a never fail for me so far. We enjoy it as rolls and bread also.
michele mazurek says
Awesome.. thank you. I baked them anyway. they were very dense but great flavor. I will make them again and correct the temp of milk mixture.
michele mazurek says
what temp should the milk mixture be? have ruined the batch as it goes from very warm to boiling very quick:(
Deborah says
@michele mazurek, it should be warm to the touch, but not boiling. If you have a thermometer, I would aim for about 110F.
Maynard says
I hosted a backyard barbeque for 80 people. I made 14 dozen of these buns to serve with pulled pork and these buns were the hit of the party. People are still talking about them. Thanks!
Bourbonnatrix says
thank you so much for the recipe! made it twice so far, and turned out great both times!
Penny Wolf says
I made these and they turned out great! I brushed mine with half and half just before baking instead of the egg. We ate them all weekend and each day they were just as good as the last.
Debs @ DKC says
You are so right. Everybody says “you’ll never buy store bought again” and for that reason I nearly didn’t click on your recipe. But I did and will be trying the recipe soon. I think it was the photo that done it LOL.
However, please convert 1/4 cup butter into grams for me as I’m not used to cup measurements for hard ingredients. Or is the butter completely melted before measuring?
Deborah says
Hi Debs – The butter is not melted before measuring. Here is a resource to convert to grams – http://allrecipes.com/HowTo/cup-to-gram-conversions/Detail.aspx Hope that helps!!
Nikki says
Thank you!!
SmithRatliff says
Gorgeous! I would think you could also freeze them to make them last longer.
Skinny Fat Kid says
Think I could sub in some whole wheat flour on these?? I’m having major issues with my yeast rising, but am willing to try again!
Deborah says
Skinny Fat Kid – I haven’t tried, but I’m guessing you could do half and half – I usually have good luck doing that. If you’re having problems with your yeast, I would try buying new – maybe the batch you have is old or bad?
Nikki says
I have been wanting to make these. Will try this weekend — wish me luck!
How long do they last after they’ve been baked?
Deborah says
Nikki – I wouldn’t make them more than a day in advance. They are best the day they are made, but they were still good the next day. Homemade bread seems to mold faster than storebought (no preservatives!!) so I wouldn’t make them too far in advance.
Betty says
When I was in ninth grade a million years ago, the lunch ladies in the cafeteria made the best bread I’ve ever had. They made all of the hamburger and hot dog rolls, as well as the hot rolls they served with everything else. I miss those ladies and their rolls. I really need to try these- they look so good! 🙂
Katrina says
This is so cool! Love this.
Joanne says
Haha yeah it’s totally true…but I feel that way about all bread! I haven’t bought a loaf in two years now I think…and I won’t ever be going back. These look fantastic!
Heather of Kitchen Concoctions says
Homemade hamburger buns have been on my ‘to make’ list for quite sometime. I HAVE to make them soon!
Tasha says
Okay, you’ve talked me into it. I’m going to have to make my own, especially since you’re sharing that it isn’t difficult- for some reason, I tend to shy away from any yeast recipe other than pizza dough.