DON’T BE SPOOKED! Hamburger buns are surprisingly easy to make at home! These hamburger buns are so incredibly soft and super customizable! Leave plain or top with your choice of topping!
I’m getting a head start on barbeque season with these hamburger buns from scratch! They’re of course perfect for sandwiching hamburger meat, but you can also use them to make chicken burgers, veggie burgers, vegan burgers, or a ton of other options!
I even don’t mind enjoying them on their own as jumbo dinner rolls. To each their own, right?
And let me just say that homemade hamburger buns > store-bought hamburger buns!
This recipe for hamburger buns comes from one of our most popular recipes: braided garlic bread! It’s the same idea for the dough, but the main difference is the topping and the technique.
Hamburger bun ingredients:
You’ll need a few simple ingredients to make your own hamburger buns:
• water: for the dough and the egg wash
• sugar: to help the yeast rise
• yeast: instant or active dry work fine here. Active dry yeast may take longer to rise, so keep an eye out for visual cues (like when your dough doubles in size)!
• egg: for the dough (to add richness and structure) and for the egg wash (to encourage even browning and help your toppings stick)
• milk: for more richness, and for an ultra soft dough!
• flour: all-purpose is fine (it’s what I usually have on hand, and use!) But if you have bread flour, it’ll give you an even chewier and delicious bun!
• salt: to season
• butter: for more, and more richness and flavor!
• sesame seeds: classic topping, but you can leave it out or add your own choice of toppings!
How to make hamburger buns from scratch:
1. Proof yeast. Combine water, yeast, and sugar. Set aside until it starts foaming.
2. Combine wet ingredients. Whisk together your egg, milk, and yeast mixture.
3. Add dry ingredients. Mix flour and salt into the wet ingredients until you start to get a shaggy dough.
4. Add butter. Knead your dough until smooth and elastic.
5. Proof #1. Cover dough and set aside in a warm place until doubled in size (about 1 hour).
6. Shape buns. Divide dough into 6 portions and roll until smooth. Arrange in a parchment lined baking dish.
7. Proof #2. Cover shaped buns and set aside again until doubled in size (this time, about 30 to 45 minutes).
8. Make egg wash. Whisk together 1 egg and water. Brush on top of risen buns, and sprinkle on your favorite toppings (or leave plain).
9. Bake until golden brown on top. Cool slightly before serving!
How to store homemade hamburger buns:
Hamburger buns freeze really well, so they can be made well in advance. They’ll keep for up to 3 days at room temperature stored in an airtight container or plastic bag. But fresh is always best. Not much compares to a fresh, warm bun from the oven.
To freeze, place your homemade buns in a freezer safe container or plastic bag. Seal very well, and freeze! These buns will keep for up to 3 months frozen. Defrost on your countertop for a few hours, or in a preheated 350°F oven for about 5 minutes.
Homemade hamburger bun toppings:
I love a classic hamburger bun with sesame seeds on top, but I know that isn’t always possible (because of dietary restrictions or personal taste). But these hamburger buns taste just as amazing plain!
You can also top your buns with some poppy seeds, flaky sea salt, grated cheese, herbs, or whatever else you like!
Check out these other bread recipes!
Easy Homemade Hamburger Buns Recipe
For the hamburger bun dough:
- 1/2 cup warm water, at about 110°F
- 1 teaspoon granulated sugar
- 2 & 1/4 teaspoons (1 package) instant or active dry yeast
- 1 large egg, at room temperature
- 3/4 cup warm milk, at about 110°F
- 3 & 1/2 cups all-purpose flour, plus more for kneading and shaping
- 1 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter, melted and cooled
For the hamburger bun topping:
- 1 large egg
- 1 teaspoon water
- sesame seeds (optional)
- In a large bowl, combine water, sugar and yeast. Set aside for 5 to 10 minutes, or until foamy on top. Add your egg and milk to the yeast mixture, and whisk to combine.
- Add your flour and salt to the wet ingredients. Stir them together until you start to get a rough, shaggy dough. Add your melted butter, and continue stirring until you get a ball of dough.
- Turn your dough onto a lightly floured work surface, and knead the dough for about 5 to 10 minutes, or until smooth and elastic. Add flour if needed to keep your dough from sticking. You can also do this step in a stand mixer fitted with the dough hook attachment (it'll be quicker!)
- Transfer your dough to a lightly oiled bowl, and turn it over to coat all sides with the oil. Cover and set aside in a warm place for about 1 hour, or until the dough is about doubled in size.Line a 9×13 inch baking dish with parchment paper. Set aside.
- Turn your risen dough onto a lightly floured work surface, and divide into 6 equal portions. Roll each portion into a smooth ball. Place the balls of dough into your parchment lined baking dish. Cover and set aside again for the buns to double in size (about 30 to 45 minutes).Preheat your oven to 350°F.
- In a small bowl, whisk together your egg and water. Uncover the risen buns, and brush with the egg and water mixture. Sprinkle sesame seeds on top (or your preferred topping, or leave plain).
- Bake in the center of your preheated 350°F oven for 25 to 30 minutes, or until the buns are a deep golden brown color on top. Cool slightly before serving!