Homemade Hamburger Buns

You deserve so much more than those squished buns in a plastic bag! This Homemade Hamburger Buns recipe is simple, with detailed instructions, and is guaranteed to give even the most novice baker gorgeous, soft, perfect hamburger buns every time.

“Ugh I hate when I have to read a blogger’s life story just to get to the recipe!”, yeah, well, sit down and buckle up because you’re about to read the riveting inspiration behind my need to make these homemade hamburger buns. There I was, pacing desperately through my local grocery store trying to find a single package of hamburger buns that wasn’t completely squished. There were buns galore without a single ounce of air, combined, in these poor, flattened, sad, rolls.

I ended up driving to a completely different store to find one package that I could contribute to the BBQ potluck I was set to attend. I thought, “My god, I’m a food blogger! What am I doing?” My friends deserve homemade hamburger buns. I deserve homemade hamburger buns. With all the ingredients I needed already at home, I put in the extra work to make these from scratch. Let me tell you; it was well worth it. Suck it, bread section at the grocery store.

Ingredients

Check out this list for extra detail and substitutes. Keep scrolling down to the recipe card or click “Jump to Recipe” at the top of the page to get the full ingredient amounts and recipe instructions.

• Yeast – Active dry yeast. You can use instant yeast instead.
• Sugar – I used regular granulated sugar. If you use a liquid replacement such as honey or agave, you may need a little extra flour.
• Water – Lukewarm to bloom the yeast. 110F/45C, just warm to the touch but not hot. Like baby formula.
• Flour – All-purpose. Bread flour can be used instead. If you use gluten-free flour, make sure to get a gluten replacement such as xanthan gum.
• Salt – To taste.
• Butter – Unsalted. Margarine can be used instead if you prefer.
• Egg – For both the dough and egg wash.
• Milk – Any type, even dairy-free alternatives, will work.
• Sesame seeds – Optional.

How to make homemade hamburger buns

Dough

1. Bloom the yeast: Whisk the yeast, water, and sugar together in a bowl or measuring cup. Allow the mixture to stand for 5-10 minutes, or until foamy.
2. Prep the mixer: Add the flour and salt to the bowl of your mixer equipped with the dough hook. Give the flour a quick stir to evenly incorporate the salt. Add the yeast mixture, butter, and egg to the bowl of your mixer.
3. Mix the dough: Start the mixer on low speed and slowly work up to medium speed. Mix for 5-10 minutes, or until a soft, supple dough forms that pulls from the bowl. Add more flour, 1 tbsp at a time, if needed.
4. First rise: Remove the dough from the mixing bowl. Roll it into a ball, and transfer it to a greased mixing bowl. Cover the bowl with either plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free environment for 1 hour or until doubled in size.

Rolls

5. Divide: Lightly dust your work surface with flour. Punch the dough down, and turn it out onto the work surface. Divide the dough into 8 equal-sized pieces; I used a scale to weigh out each piece.
6. Roll: Take one of the dough pieces and use your hands to flatten it out slightly on your work surface. Work around the diameter and pinch the edges of the dough together into the middle. Flip the piece over, cup your hand over the dough ball, and gently roll until smooth and even.
7. Second rise: Place the roll onto a parchment paper-lined baking sheet and repeat with the remaining pieces, ensuring there is about 1″-2″ of space between each roll. Very lightly spray the rolls with cooking spray and cover them loosely with plastic wrap. Allow the rolls to rise in a warm, draft-free environment for 30 minutes, or until doubled in size.
8. Egg wash: Preheat the oven to 375F. Whisk the egg and milk together until well incorporated. Remove the plastic wrap from the rolls. Gently, but generously, brush the tops of the rolls with the egg wash. If you’d like, top each roll with sesame seeds.
9. Bake: for 15-18 minutes or until they turn a deep, golden brown color. Allow the rolls to cool for 10-15 minutes before serving.

Troubleshooting your dough

Yeast

If your yeast doesn’t foam up in the first step, STOP and don’t continue with the recipe. This means your yeast was not activated properly and the dough will not rise. This could be because:

• The water wasn’t the right temperature. If it’s too cold, the yeast won’t have a good environment to thrive in. If it’s too hot, the yeast will die. The water should be around 110F/45C, just warm to the touch. Like baby formula.
• The yeast has died. Keep in mind your yeast is a living organism. Even if it’s within its expiry date, it may die.
• The yeast wasn’t stored properly. Keep your yeast in an airtight container in the freezer to help it last as long as possible.

Dough

So your yeast bloomed perfectly in the first step, but your dough isn’t rising as expected. Here are some potential factors:

• Keep in mind this recipe is a slow riser, so be patient with it if you do see some action.
• Make sure to give the dough a warm and draft-free environment. If it’s chilly and/or drafty, the yeast won’t thrive. I like to preheat my oven to the lowest setting, then turn it off. This creates a perfect, warm, but not too hot, spot for your dough to rise.

Now that we have issues with rising covered, what about your dough’s texture? The dough should be soft to the touch after you’ve mixed it.

• It’s too sticky: Add 1 tbsp of flour at time, until completely blended into the dough, until the right consistency is achieved.
• It’s too dry: Mix in a splash of water at a time, until completely blended into the dough, until the right consistency is achieved.

How to toast hamburger buns

Oven

1. Adjust the oven rack to the highest spot. Preheat the oven to “Grill” or “Broil” on high. Use a bread knife to slice the bun(s) in half. Place the buns on a baking sheet, cut side up.
2. If you’d like, brush each half of the bun(s) with melted butter or olive oil.
3. Place the sheet in the oven. Toast the buns for 1-2 minutes, keeping a close eye on them to avoid burning, until toasted to your preference.

Grill

1. Set the flame to medium-high. Use a bread knife to slice the buns in half.
2. If you’d like, brush each half of the bun(s) with melted butter or olive oil.
3. Place the bun(s), cut side down, on the grill bars. Grill for 1-3 minutes, or until toasted to your preference.

Skillet/ griddle

1. Set the heat to medium-high. Use a bread knife to slice the buns in half.
2. If you’d like, brush each half of the bun(s) with melted butter or olive oil.
3. Place the bun(s), cut side down, into the skillet or on the griddle. Cook for 1-2 minutes until toasted to your preference.

How to store hamburger buns

Your homemade buns will last 1-2 days at room temperature or up to 1 week in the fridge. Keep them stored in a bag, large airtight container, or bread box to keep them from going stale. Make sure the buns have fully cooled down to room temperature before storing to avoid moisture from forming.

How to freeze hamburger buns

Unbaked

1. Place the rolls on a parchment-paper lined baking sheet and freeze, uncovered, for 2-3 hours or until solid.
2. Transfer the rolls to a large freezer bag or airtight container. Store in the freezer up to 1 month.
3. Let the rolls thaw fully at room temperature for 2 hours, loosely covered with plastic wrap. This will act as your second rise. Continue per the regular recipe instructions.

Baked

1. Allow the buns to cool down, completely, to room temperature.
2. Transfer the buns to a large freezer bag or airtight container. Make sure they have enough room to be stored in the bag or container without being squished.
3. Freeze up to 3 months. Let the buns thaw for about 1 hour at room temperature or thaw at 10-second intervals in the microwave.

Homemade bread deserves a homemade meal:

• Fresh Oregano Pesto
• Tortellini Soup
• Chicken and Shiitake Coconut Curry
• One Pan Herb Roasted Vegetables and Chicken
• Pulled Pork

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