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    Home » Recipes » Breads (Yeast & Quick Breads)

    Burger Buns

    Updated: Aug 29, 2023 • Published: Jun 8, 2020 by Sam Merritt • 85 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    hamburger. text reads: "Homemade burger buns"

    Super soft, buttery, and rich burger buns made completely from scratch! No bread machine and no stand mixer required, this dough is simple to make and you’ll never want store-bought hamburger rolls again! Recipe includes a how-to video!

    burger on white marble board

    It’s grilling season but if you’re still buying your hamburger buns from the supermarket, your smash burgers are seriously missing out. They deserve something better.

    Today I’m sharing my recipe for homemade burger buns. They’re buttery, rich, super soft and fluffy (similar to a brioche!), and easier than you probably think.

    If this is your first time working with yeast or making bread, I recommend you watch my how-to video in the recipe card, I think that could be helpful!

    Ingredients for burger buns

    What You Need:

    This recipe is a cross between my homemade bread (but enriched to be a bit more like a brioche) and my dinner rolls.  They’re soft, fluffy, and buttery, and the ingredients play a key roll in this.

    • Water & milk. We’re using mostly water, but a splash of milk to enrich the rolls and make them more tender. You’ll combine the two liquids and heat to 105-115F, just the right temperature for activating your yeast.
    • Yeast. I use active dry yeast, but instant could be substituted. You will not need to proof the yeast if you use instant. Keep in mind the dough will rise faster.
    • Sugar. A pinch of granulated sugar helps feed the yeast and activate it faster, but we’ll also use some in the actual dough. This doesn’t make the rolls sweet, but does makes for a better flavor.
    • Salt. for flavor.
    • Eggs. We’ll use one egg and one egg yolk to enrich the dough, it makes it similar to a brioche dough. Save your egg white, you can use it to brush over the burgers before baking for shiny tops!
    • Butter. You guessed it, to enrich the dough. This also gives our rolls incredible flavor.
    • Flour. While all-purpose flour would work, I highly recommend using bread flour. I talk about this a bit more below.

    You can make this recipe in either a stand mixer or by hand. I generally recommend a stand mixer since the dough is fairly sticky, but in my video I demonstrate making the recipe without a mixer.

    Two images: burger bun dough before rising (left) and doubled after rising (right)

    Tips

    • Watch your yeast! Your water needs to be warm, but not too hot or it will kill the yeast. A pinch of sugar helps the yeast to activate faster. If you don’t get a foamy cap after 5-10 minutes (see video for visual), discard your mixture and start over; your yeast is likely dead and your burger buns won’t turn out properly.
    • Sticky dough = soft buns. This recipe yields a much stickier, softer dough than many other yeast recipes (like my pizza dough). You want the dough to be manageable, but don’t add so much flour that it’s no longer a bit sticky, or the rolls will be denser and tougher than is desirable.
    • Bread flour > all-purpose flour. Bread flour lets the rolls rise higher for a fluffier and more rounded burger bun, better for slicing in half and for your hamburger needs! All the wonderful, flavorful ingredients that we’re adding for rich rolls (butter! eggs! sugar!) weigh down the bread, so a high gluten bread flour really helps give them lift.
    • Brushing your burgers with egg white yields a shiny, golden exterior. You can sprinkle poppy seeds or sesames seeds over the egg white and they’ll stick perfectly. Brushing the rolls with butter instead yields a softer, not-shiny exterior that seeds won’t stick to. Not as pretty, but my taste testers liked the butter-brushed buns best (say that 5 times fast).

    If you’re more of a visual learner or are nervous about baking with yeast, watch my how-to video in the recipe card!

    freshly baked burger buns

    Making in Advance

    This dough may be made in advance. To do so, after kneading the dough, placing it in the oiled bowl and covering, transfer to the refrigerator for it to complete its first rise overnight. Return the dough to room temperature before deflating and continuing as instructed in the recipe.

    Storing and Freezing

    For freshest taste, I recommend serving these buns within 3 days of making them. Allow them to cool completely then store in an airtight container until ready to use. They may also be frozen. Allow to cool completely and then freeze in an airtight container for up to 2 months.

    sliced hamburger bun

    Summer Salads To Accompany Your Cookout:

    • Broccoli Salad
    • Macaroni Salad
    • Corn Salad
    • Caprese Salad
    • Potato Salad

    If you try your hand at making homemade hamburger buns, I’d love to know what you think of them! Please leave me a comment or share a photo of your creation on Instagram and tag me @sugarspun_sam!

    Enjoy!

    burger made with fresh bun

    Burger Buns Recipe

    Super soft and buttery burger buns made completely from scratch! No bread machine and no stand mixer required, this dough is simple to make and you'll never want storebought hamburger rolls again! Recipe includes a how-to video!
    4.90 from 29 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Bread
    Cuisine: American
    Prep Time: 40 minutes minutes
    Cook Time: 20 minutes minutes
    Rising Tme: 1 hour hour 30 minutes minutes
    Total Time: 2 hours hours 30 minutes minutes
    Servings: 8 buns¹
    Calories: 327kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup (236 ml) water
    • ¼ cup (60 ml) whole milk
    • 2 ½ teaspoons active dry yeast
    • 2 Tablespoons granulated sugar plus a pinch for activating the yeast
    • 5 Tablespoons unsalted butter melted
    • 1 large egg + 1 large egg yolk lightly beaten, room temperature preferred (save the white for brushing on top)
    • 1 ¼ teaspoons salt
    • 4 cups (500 g) bread flour² plus additional as needed (I often need ½ cup additional or more, but your mileage will likely vary.)
    • 1 ½ teaspoons cornmeal optional
    • Sesame seeds for sprinkling (optional)

    Recommended Equipment

    • Mixing bowls
    • Baking sheet

    Instructions

    • Combine water and milk in a microwave-safe bowl and heat to 105-115F (40-46C). Be sure to stir before checking the temperature as sometimes the microwave heats unevenly.
      1 cup (236 ml) water, ¼ cup (60 ml) whole milk
    • Pour warmed water/milk into large bowl (or you may use a stand mixer) and add yeast and a generous pinch (about 1 teaspoon) of granulated sugar. Stir briefly and allow mixture to sit until foamy (about 5-10 minutes). If yeast does not become foamy, it may be dead or your liquid may have been too hot or not hot enough. You will need to discard and start over.
      2 ½ teaspoons active dry yeast
    • Once yeast is foamy, add 2 Tablespoons granulated sugar, melted butter, egg, egg yolk, and salt. Stir until well-combined. Gradually add flour and stir (use a spatula or wooden spoon or the dough hook attachment on your mixer) until you have a soft, slightly sticky/tacky, but still manageable dough. Scrape down the sides and bottom of the bowl as needed.
      2 Tablespoons granulated sugar, 5 Tablespoons unsalted butter, 1 large egg + 1 large egg yolk, 1 ¼ teaspoons salt, 4 cups (500 g) bread flour²
    • Transfer the dough to a clean, lightly floured surface and knead for several minutes until you have a smooth, elastic ball. If dough is too sticky to manage you may add more flour, but do so sparingly. You want the dough to be somewhat sticky! (If using a stand mixer, you can knead with the dough hook and your mixer on a medium-low speed for several minutes.)
    • Transfer dough to a large, clean, lightly oiled bowl, turn to coat the dough with oil. Cover with plastic wrap and let rise until doubled (this could take 1-2 hours depending on the temperature of your kitchen).
    • After rising, gently deflate the dough and transfer to a lightly floured surface. Divide into 8 even pieces (see note 1. I form the dough into a ball, divide the dough in half and repeat until I have 8 even pieces). Form each piece into a smooth ball.
    • Line a standard-sized cookie or baking sheet with parchment paper, dust the parchment lightly with corn meal (this will keep the rolls from sticking), then transfer rolls to prepared sheet, spacing them evenly. Cover lightly with plastic wrap and let rise until increased in size 50%. Meanwhile, preheat oven to 375F (190C).
      1 ½ teaspoons cornmeal
    • Once rolls have risen (it’s OK if they’re lightly touching each other, you’ll just cut them apart after baking) and oven is preheated, remove plastic wrap and lightly brush rolls with reserved egg white³ and sprinkle with sesame seeds. If you notice any bubbles forming on the surface of the buns, take a toothpick and gently pierce the bubbles so they deflate.
      Sesame seeds
    • Transfer to oven and bake on 375F (190C) for 20 minutes or until golden brown.
    • Allow rolls to cool completely and then use a sharp serrated knife to cut in half lengthwise. Enjoy!

    Notes

    ¹This recipe makes 8 fairly large buns. For smaller ones, you can divide the dough into 10 pieces instead. Keep in mind they will need a bit less time in the oven.
    ²You may substitute all-purpose flour (same amount) but keep in mind that the rolls will not rise as much or be quite as chewy.
    ³Alternatively you may brush the buns with melted salted butter. My taste testers preferred the softer tops and enhanced flavor of rolls brushed with butter (you’ll need about 2 Tablespoons of butter) BUT the buttered burger buns did not get the same pretty, shiny finish and unfortunately any sesame seeds added to the butter fall right off after baking.

    Storing

    Store leftover buns in an airtight container at room temperature for up to 3 days. Baked buns may also be frozen for up to 3 months. For best results warm or toast buns before using. Please see "Making in Advance" section in post for information on making the dough in advance.

    Nutrition

    Serving: 1bun | Calories: 327kcal | Carbohydrates: 51g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 381mg | Potassium: 120mg | Fiber: 3g | Sugar: 4g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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      Cornbread Biscuits
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      Corn Muffins (Perfectly sweet!)

    Reader Interactions

    Comments

    1. Desiree

      September 17, 2020 at 9:21 am

      I really want to try these, but I’m out of butter! 🙁 Could I substitute the melted butter for olive oil?

      Reply
      • Sam

        September 17, 2020 at 10:36 am

        Yes you can! Enjoy! 🙂

        Reply
    2. Wayne

      September 15, 2020 at 7:38 am

      4 stars
      Hi Sam,
      These burger buns are very good. Don’t think I’ll buy buns in the store ever again.
      My wife wants to know if I can make hot dog buns. Any ideas?

      Reply
      • Sam

        September 15, 2020 at 10:03 pm

        Hi Wayne! I am so glad everyone enjoyed them so much! You should be able to shape this dough into hot dog buns and just bake them that way. 🙂

        Reply
        • Wayne

          September 16, 2020 at 3:12 pm

          Hi Sam!
          Thanks for the rapid reply.
          I saw a recipe for burger buns on another site and it had instructions for shaping for hotdog buns.
          Thank you very much.
          Love your site.

        • Sam

          September 16, 2020 at 3:19 pm

          Thank you Wayne! 🙂

    3. Anshu

      September 05, 2020 at 1:36 am

      Hi Sam
      Is there a substitute for eggs?

      Thanks!
      Anshu

      Reply
      • Sam

        September 06, 2020 at 10:25 pm

        Hi Anshu! Unfortunately I don’t know of a good substitute for the eggs here. 🙁

        Reply
    4. Joe Catoir

      August 17, 2020 at 1:48 am

      5 stars
      I made the hamburger buns tonight they came out wonderful!!

      Reply
      • Sam

        August 17, 2020 at 9:13 pm

        I am so glad you enjoyed them so much, Joe! 🙂

        Reply
    5. Carolyn

      June 18, 2020 at 4:15 pm

      5 stars
      These burger buns are the best! My husband and daughter both told me, no more store bought buns after these! Thank you for all of your wonderful recipes! 🤗

      Reply
      • Sam

        June 19, 2020 at 10:37 am

        I am so glad everyone enjoyed them so much, Carolyn! 🙂

        Reply
    6. Karen Heeley

      June 18, 2020 at 3:55 pm

      5 stars
      Hi Sam,
      I’ve been trying several of your recipes enjoying all so far.
      I haven’t really messed with bread before but this recipe looked good so I’ve given it a try today, it is AMAZING! so soft and easy, family want me to make more tomorrow for lunch sandwiches 🙂
      Thank you!!

      Reply
      • Sam

        June 19, 2020 at 10:34 am

        I am so glad you enjoyed them so much, Karen! 🙂

        Reply
    7. Hannah

      June 18, 2020 at 7:48 am

      5 stars
      Hi Sam. Thank you for this amazing recipe. My burger buns came out so fluffy and soft. This dough is so amazing by its nature. So light and tasty. I think you can use it for other stuff. I made pizza and cinnamon rolls with it and they came out great!

      Reply
      • Sam

        June 18, 2020 at 10:34 am

        I am so glad you enjoyed it so much, Hannah! 🙂

        Reply
    8. Debra

      June 17, 2020 at 6:37 pm

      5 stars
      Made these buns tonight and they came out perfect! Thank you for a wonderful recipe. 💗

      Reply
      • Sam

        June 18, 2020 at 11:32 am

        I am so glad everyone enjoyed them so much, Debra! 🙂

        Reply
    9. Anne

      June 17, 2020 at 6:58 am

      5 stars
      These burger buns are amazing! I have tried other recipes and this one is the perfect accompaniment to a great burger! Thanks Sam!

      Reply
      • Sam

        June 17, 2020 at 9:41 am

        I’m so glad everyone enjoyed them so much, Anne! 🙂

        Reply
    10. Priscilla

      June 12, 2020 at 1:25 pm

      I made the buns today. They were delicious and my guests really enjoyed the taste and wanted the recipe!
      Thanks for sharing.

      Priscilla

      Reply
      • Sam

        June 14, 2020 at 2:00 pm

        I am so glad everyone enjoyed them so much, Priscilla! 🙂

        Reply
    11. Emma

      June 10, 2020 at 11:20 pm

      5 stars
      These burger buns are amazing!!! The extra egg yolk and sugar give them such a soft, melt-in-your-mouth texture… they have soooo much more flavor than your average store-bought buns! I will definitely be making these again. Your bread recipes are as top-notch as ever!

      Reply
      • Sam

        June 11, 2020 at 9:45 am

        I am so glad you enjoyed them so much, Emma! 🙂

        Reply
    12. Ginny

      June 10, 2020 at 5:23 pm

      5 stars
      Hi Sam – I’m so sorry that I asked you the yeast question when you had already answered it in the post! I watched the video and forgot to go back and read the rest of the instructions. I’m totally embarrassed. You work so hard to explain everything then you get somebody like me who asks an unnecessary question. I’ll do better next time!! Enjoy your day.

      Reply
      • Sam

        June 11, 2020 at 10:25 am

        🤣 Thank you so much, Ginny! It can be easy to overlook. I understand. Happy baking! 🙂

        Reply
    13. Pam

      June 10, 2020 at 2:04 pm

      5 stars
      Love these buns! Easy to make and taste great!

      Reply
      • Sam

        June 11, 2020 at 9:57 am

        I am so glad you enjoyed them, Pam! 🙂

        Reply
    14. Bets du Plessis

      June 09, 2020 at 12:09 pm

      Hi Sam, I baked the burger buns today – ( i thought i was cute, lol), they came out beautifully! One question though – I thought they could use more salt BUT, I had to use brown bread flour. No white flour to be found. Could that be the reason? And if so, do you think i could use a little more salt? Won’t more salt affect the yeast growth?
      Wonderful recipe – so quick and easy!!!
      Going to bake them again and again!
      Kind regards, Bets

      Reply
      • Sam

        June 09, 2020 at 12:46 pm

        Hi Bets! The flour could be the issue here. You could try adding a little more salt to combat that. 🙂

        Reply
    15. Susan

      June 08, 2020 at 1:53 pm

      This recipe sounds amazingly easy. What are your thoughts in using 3 egg whites in the recipe, therefore, eliminating the yolks? I don’t eat yolks (the taste doesn’t work with my palate). I’ve never made bread before and so I’m not sure if this would mess with the outcome. What do you think? Thanks very much for your help!

      Reply
      • Sam

        June 08, 2020 at 2:59 pm

        Hi Susan! I wouldn’t recommend leaving the egg yolks out of this recipe. You really shouldn’t taste the egg yolk at all. 🙂

        Reply
      • Ginny

        June 09, 2020 at 9:15 am

        Hi Sam,
        I was wondering if I could use Instant Yeast instead of Active Dry Yeast. That’s all I have on hand. Thank you!!

        Reply
        • Sam

          June 09, 2020 at 11:03 am

          Yup! I talk about this a bit in the post. Enjoy! 🙂

    Newer Comments »
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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