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!
It’s grilling season but if you’re still buying your hamburger buns from the supermarket, your 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!
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.
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!
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.
Summer Salads To Accompany Your Cookout:
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 Buns Recipe
Ingredients
- 1 cup water (236ml)
- ¼ cup whole milk (60ml)
- 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 bread flour² (500g) + 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
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.
- 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.
- 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.
- 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).
- 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.
- 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
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
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.
Desiree
I really want to try these, but I’m out of butter! 🙁 Could I substitute the melted butter for olive oil?
Sam
Yes you can! Enjoy! 🙂
Wayne
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?
Sam
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. 🙂
Wayne
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
Thank you Wayne! 🙂
Anshu
Hi Sam
Is there a substitute for eggs?
Thanks!
Anshu
Sam
Hi Anshu! Unfortunately I don’t know of a good substitute for the eggs here. 🙁
Joe Catoir
I made the hamburger buns tonight they came out wonderful!!
Sam
I am so glad you enjoyed them so much, Joe! 🙂
Carolyn
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! 🤗
Sam
I am so glad everyone enjoyed them so much, Carolyn! 🙂
Karen Heeley
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!!
Sam
I am so glad you enjoyed them so much, Karen! 🙂
Hannah
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!
Sam
I am so glad you enjoyed it so much, Hannah! 🙂
Debra
Made these buns tonight and they came out perfect! Thank you for a wonderful recipe. 💗
Sam
I am so glad everyone enjoyed them so much, Debra! 🙂
Anne
These burger buns are amazing! I have tried other recipes and this one is the perfect accompaniment to a great burger! Thanks Sam!
Sam
I’m so glad everyone enjoyed them so much, Anne! 🙂
Priscilla
I made the buns today. They were delicious and my guests really enjoyed the taste and wanted the recipe!
Thanks for sharing.
Priscilla
Sam
I am so glad everyone enjoyed them so much, Priscilla! 🙂
Emma
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!
Sam
I am so glad you enjoyed them so much, Emma! 🙂
Ginny
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.
Sam
🤣 Thank you so much, Ginny! It can be easy to overlook. I understand. Happy baking! 🙂
Pam
Love these buns! Easy to make and taste great!
Sam
I am so glad you enjoyed them, Pam! 🙂
Bets du Plessis
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
Sam
Hi Bets! The flour could be the issue here. You could try adding a little more salt to combat that. 🙂
Susan
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!
Sam
Hi Susan! I wouldn’t recommend leaving the egg yolks out of this recipe. You really shouldn’t taste the egg yolk at all. 🙂
Ginny
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!!
Sam
Yup! I talk about this a bit in the post. Enjoy! 🙂