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 they taste delicious!
Why I Like This Recipe
- Soft and light. Nothing beats a freshly grilled burger on a homemade hamburger bun. You won't find a lighter or softer bun recipe.
- Makes large buns or sliders. These are absolutely perfect and nice and big, but you can totally make them smaller for sliders.
- Freezes well. Make a double batch and save some for another day. Simply freeze in a Ziploc freezer bag and place in the freezer for up to 2 months.
What Others Are Saying
We made 6 big buns for schnitzel, and these turned out so fluffy and delicious! Thank you for this recipe.---Sheila
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.---Carla
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.---Jennifer
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Tips and Tricks
- Tip for golden and shiny buns. Brush unbaked rolls with an egg wash and sprinkle with sesame seeds or everything bagel seasoning before baking. When they come out of the oven, give them a brushing with melted butter for additional shine and flavor.
- How to shape hamburger buns. Pat each bun down with your hands to flatten slightly before letting them rise a second time. This creates a bun shape vs. a puffy bread bowl shape.
- Storing hamburger buns. 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.
Ingredients
- Warm water, yeast, and sugar: These 3 ingredients combine to create a bubbly mixture of yeast that will give the buns a great rise.
- Egg: For richness and texture.
- Butter: For flavoring, you can also use oil.
- Salt: For flavoring.
- Flour: You can use bread flour or all-purpose flour. I've used both and had great results with either.
- Egg wash: An egg white and a splash of water combine to brush over the rolls. This gives the sesame seeds something to stick to!
See the recipe card for full information on ingredients and quantities.
How To Make Hamburger Buns
Step 1: In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until foamy (about 5 minutes).
Step 2: Mix in egg, butter, and salt. Mix in flour one cup at a time.
Step 3: Knead dough on a lightly floured work surface until smooth (or use your dough hook/paddle on your stand mixer).
Step 4: Place in a well-oiled large bowl, and turn the dough to coat. Cover with a damp cloth or plastic wrap. Allow dough to rise until doubled in bulk, about 1 hour.
Step 5: Shape into 8-10 balls. Place buns on a greased baking sheet. Gently press down on each ball of dough to create a flat top. Allow to rise for 30-40 minutes.
Step 6: Mix the egg white and 2 tablespoons of water together. Brush over rolls. Sprinkle with sesame seeds. (This step is optional)
Step 7: Bake at 350 degrees for 20 minutes, or until golden brown. Rotate the pan halfway through. Brush with melted butter.
Hamburger Bun FAQs
Absolutely! Run the dough through the “dough” cycle, shape into rolls, then let rise a second time before baking.
I use bread flour or all-purpose. Honestly, I can’t tell a difference between the two.
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.
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.
More Buns and Slider Recipes To Make
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Amazing Homemade Hamburger Buns
Ingredients
- 1 cup warm water
- 2 tablespoon sugar
- 1 tablespoon active dry yeast
- 1 large egg
- 2 tablespoon butter softened
- ¾ teaspoon salt
- 3 cups all purpose flour
Egg Wash
- 1 egg white
- 2 tablespoon water
Topping
- sesame seeds optional
- 2 tablespoon 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 tablespoon 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.
Sheila B says
We made 6 big buns for schnitzel and these turned out so fluffy and delicious! Thank you for this recipe.
Brandy says
So glad to hear! 🙂
Andrea B says
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.
Brandy says
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.
Carla says
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
Brandy says
So glad to hear! Honey is a great idea!
Elaine Snipe says
I love this recipe, it is so simple and easy to follow! I've made these several times now, and they always turn out amazing! We never buy buns anymore.
Brandy says
Love hearing this Elaine!
Patti says
Can these be made with gluten free flour( cup 4cup)? My daughter is gluten free and it’s hard to find good buns.
Brandy says
Hi Patti! I've never baked gluten-free so I'm not sure. I'm sorry!
Jennifer says
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.
Brandy says
I’m so glad to hear!!
Theresa says
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.
Brandy says
You’re welcome, so glad you liked them!
Regina says
Can you freeze the dough to bake later when needed.
Brandy says
Hi Regina! I haven’t ever tried freezing it, but I’d imagine it would work out just fine!
Caylie says
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!
Athena says
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. 🤔 😊
Diana says
First time making buns and they came out great! Will definitely be making these again! Thanks for the great recipe! 😋
Brandy says
So glad to hear!!
Amy says
These were super easy to make and turned out delicious!
Brandy says
Yay! I'm so glad!
Martha says
I love these! They are so delicious! My only issue is that they dome quite a bit instead of spreading horizontally. I always press them down after shaping them but they still are almost a perfect ball when they come out of the oven. Any tips?
Catalina B says
02/2021: Delicious! Easy to make. Great for burgers, pulled pork or chicken, and sandwiches.
Brandy says
So glad to hear!!