Our homemade hamburger buns are incredibly soft and delicious, and perfect for burgers and sandwiches. This recipe makes 8 giant buns.
If you like our Amish dinner rolls you will love these! The recipes are very similar, with the addition of butter and an egg, making these hamburger buns just perfect! You might also like our pretzel rolls. They make the best sliders and taste delicious!
Watch Our Step By Step Video!
Nothing beats a freshly grilled burger on a homemade hamburger bun. You won’t find a lighter or softer bun recipe. These are absolutely perfect and nice and big, but you can totally make them smaller for sliders. I like brushing mine with an egg wash and sprinkling with sesame seeds or everything bagel seasoning before baking. When the come out of the oven I give them a brushing with melted butter. YUM.
HOMEMADE HAMBURGER BUNS
The process for making your own hamburger buns is pretty basic. You’ll create a dough using flour, salt, sugar, yeast, water, an egg, and butter. Once the dough has doubled in size, you’ll split it into 8-10 sections.
Note: these make 8 big hamburger buns (5”). You can divide into 10 equal portions with a bench scraper for more standard-sized buns.
Roll each section into a ball and place it onto a greased baking sheet. These buns bake up big, so you’ll want to bake them 4 to a pan. This means that you will need to have two greased baking sheets ready to go.
Pat each bun down with your hands to give them more of a flat shape vs. a dinner rolls shape. You can see exactly how I do this in my video.
Once they’ve had a chance to rise again (this time for 30 minutes), brush with egg wash and sprinkle with sesame seeds.
These buns only take 20 minutes to bake, and are delicious when brushed with melted butter right out of the oven.
After allowing the buns to cool on a baking rack, store in an airtight container until dinner time! When ready to slice, use a serrated knife.
Homemade Hamburger Bun Recipe
Amazing Homemade Hamburger Buns
Ingredients
- 1 cup warm water
- 2 Tbsp sugar
- 1 Tbsp active dry yeast
- 1 large egg
- 2 Tbsp butter softened
- 3/4 teaspoon salt
- 3 cups all purpose flour
Egg Wash
- 1 egg white
- 2 Tbsp water
Topping
- sesame seeds optional
- 2 Tbsp melted butter to brush on rolls
Instructions
- In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until foamy (about 5 minutes).
- Mix in egg, butter and salt.
- Mix in flour one cup at a time.
- Knead dough on a lightly floured work surface until smooth (or use your dough hook/paddle on your stand mixer).
- Place in a well oiled large bowl, and turn dough to coat. Cover with a damp cloth or plastic wrap. Allow dough to rise until doubled in bulk, about 1 hour.
- Shape into 8-10 balls. Place buns on greased baking sheet. Gently press down on each ball of dough to create a flat top. Allow to rise for 30-40 minutes.
- Mix egg white and 2 Tbsp water together. Brush over rolls. Sprinkle with sesame seeds. (This step is optional)
- Bake at 350 degrees for 20 minutes, or until golden brown. Rotate pan halfway through.
- Brush buns with melted butter. Cool on wire racks.
Notes
Nutrition
Tips for Making Homemade Burger Buns
Can I use my bread maker to make the dinner roll dough?
Absolutely! Run the dough through the “dough” cycle, shape into rolls, then let rise a second time before baking.
WHAT IS THE BEST KIND OF FLOUR TO USE FOR BREAD?
I always use bread flour or all-purpose. Honestly, I can’t tell a difference between the two.
WHAT IS THE BEST WAY TO PROOF YEAST?
I like putting the warm water into a small bowl with the yeast and sugar. Give it a stir. Place a small plate on top and let it sit for 5 minutes.
WHERE IS A GOOD PLACE TO LET THE DOUGH RISE?
A warm place is a perfect place for yeast to do its thing. I preheat my oven for 60 seconds then shut the heat off. I place my bowl of dough with a damp cloth covering it inside my oven.
Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!
02/2021: Delicious! Easy to make. Great for burgers, pulled pork or chicken, and sandwiches.
So glad to hear!!
These were super easy to make and turned out delicious!
Yay! I’m so glad!
First time making buns and they came out great! Will definitely be making these again! Thanks for the great recipe! 😋
So glad to hear!!
Can you freeze the dough to bake later when needed.
Hi Regina! I haven’t ever tried freezing it, but I’d imagine it would work out just fine!
Regina,
Instead of freezing the dough to bake later, I bake them all and then freeze. I pull out as needed to defrost. It works beautifully!
I’ve made and froze many times. This time I’m freezing and then gonna try and food seal if I can get a longer freezer shelf. They’re ok for a couple of months. Longer they dry out and the bun starts to flake on top of the bun. Still tastes ok just a little dry. Any nutritional information available. 🤔 😊
This was my first time making buns and like the others said it was very easy to make and they tasted good. Thank you for the recipe.
You’re welcome, so glad you liked them!
Amazing recipe, I use artisan flour bread and they came out so perfect. Making this recipe today for the second time as my husband requested. These are perfect with just butter.
I’m so glad to hear!!
Can these be made with gluten free flour( cup 4cup)? My daughter is gluten free and it’s hard to find good buns.
Hi Patti! I’ve never baked gluten-free so I’m not sure. I’m sorry!
This recipe is amazing we loved it, the second time I made it I used honey instead of sugar and it was delicious Thank you for sharing your recipe
So glad to hear! Honey is a great idea!
I made these last night for the first time. They were good, but mine turned out like bread.. They weren’t soft and fluffy inside. I followed the instructions exactly as written. Are your rolls more like bread inside? I never am able to get a soft, fluffy texture inside.
They are a little more bread-like as they are a bun vs. a roll, but I still soft. Just not as fluffy as a roll. Hopefully that’s helpful.
We made 6 big buns for schnitzel and these turned out so fluffy and delicious! Thank you for this recipe.
So glad to hear! 🙂