Soft, fluffy, and golden, these homemade hamburger buns are the ultimate way to elevate any burger night or sandwich craving. Made from scratch with simple pantry ingredients, they’re a step above anything store-bought. Whether I’m firing up the grill or just want a cozy bun for a breakfast sandwich, these buns never disappoint.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup warm water (about 110°F)
2 tablespoons granulated sugar
2 ¼ teaspoons (1 packet) active dry yeast
3 – 3 ½ cups all-purpose flour
1 teaspoon salt
1 large egg
2 tablespoons vegetable oil
1 egg (for egg wash)
1 tablespoon water (for egg wash)
Optional: sesame seeds for topping
Directions
I start by mixing the warm water and sugar in a large bowl, then sprinkle the yeast over it and let it sit for 10 minutes until foamy.
Once it’s foamy, I mix in 1 cup of flour, salt, egg, and oil until smooth.
I add the rest of the flour gradually—about ½ cup at a time—until the dough starts to pull away from the sides and feels just slightly sticky.
Then I knead it on a floured surface for 6–8 minutes, until it’s smooth and elastic.
I place the dough in a greased bowl, cover it, and let it rise in a warm spot until it doubles in size (about 1 to 1.5 hours).
After punching it down, I divide it into 8 portions, shape them into balls, and place them on a parchment-lined baking sheet.
I flatten each one slightly, cover them loosely, and let them rise again for 30–45 minutes.
While they rise, I preheat the oven to 375°F (190°C).
I make an egg wash by whisking an egg with a tablespoon of water, then brush it on the tops of the buns. Sometimes I add sesame seeds for extra flair.
I bake them for 15–18 minutes until golden brown, then let them cool on a wire rack.
Servings and timing
This recipe makes 8 buns.
Prep Time: 20 minutes
Rise Time: 1 hour 45 minutes
Cook Time: 15–18 minutes
Total Time: About 2 hours
Calories per serving: Approximately 210 kcal
Variations
I like using whole wheat flour for a heartier bun—just swap half the all-purpose flour for whole wheat.
For a slightly sweeter bun, I add an extra tablespoon of sugar to the dough.
I sometimes mix in dried herbs or minced garlic to the dough for a savory twist.
To make slider buns, I divide the dough into 12–14 small portions instead of 8.
I’ve even topped them with poppy seeds or everything bagel seasoning for variety.
Storage/Reheating
Once cooled, I store the buns in an airtight container or zip-top bag at room temperature for up to 3 days. For longer storage, I freeze them in a freezer-safe bag for up to 2 months. To reheat, I wrap a bun in foil and warm it in a 300°F oven for about 10 minutes, or slice it and toast it directly.
FAQs
How do I know if the yeast is active?
If the yeast bubbles and becomes foamy after sitting in warm water and sugar for about 10 minutes, it’s active and ready to use. If nothing happens, I start over with fresh yeast.
Can I make the dough ahead of time?
Yes, I sometimes make the dough the night before and let it rise slowly in the fridge. I just bring it to room temperature before shaping the buns.
Why are my buns dense instead of fluffy?
Dense buns usually mean too much flour or not enough kneading. I try to add flour gradually and stop when the dough is just slightly sticky, then knead until it’s smooth.
Can I use instant yeast instead of active dry yeast?
Yes, I can substitute instant yeast in equal amounts. I just mix it directly with the dry ingredients and skip the proofing step.
Do I need to use the egg wash?
The egg wash helps the buns get that shiny, golden finish. I sometimes skip it if I’m in a hurry, but I like the way it makes the buns look and taste with sesame seeds.
Conclusion
These homemade hamburger buns are a game changer in my kitchen. They’re soft, flavorful, and way better than store-bought. Whether I’m making classic burgers or experimenting with new sandwich ideas, these buns always rise to the occasion—literally and figuratively.
📖 Recipe:
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Homemade Hamburger Buns
- Total Time: 2 hours
- Yield: 8 buns
- Diet: Vegetarian
Description
Soft, fluffy, and golden homemade hamburger buns that elevate any burger or sandwich. Made with simple pantry ingredients, they’re easy to bake and incredibly versatile.
Ingredients
1 cup warm water (about 110°F)
2 tablespoons granulated sugar
2 ¼ teaspoons (1 packet) active dry yeast
3 – 3 ½ cups all-purpose flour
1 teaspoon salt
1 large egg
2 tablespoons vegetable oil
1 egg (for egg wash)
1 tablespoon water (for egg wash)
Optional: sesame seeds for topping
Instructions
- In a large bowl, mix the warm water and sugar, then sprinkle the yeast over it. Let it sit for 10 minutes until foamy.
- Stir in 1 cup of flour, salt, egg, and oil until smooth.
- Add the remaining flour gradually—about ½ cup at a time—until the dough pulls away from the sides and is slightly sticky.
- Knead the dough on a floured surface for 6–8 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.
- Punch down the dough, divide it into 8 equal portions, and shape into balls.
- Place the dough balls on a parchment-lined baking sheet and flatten each one slightly. Cover loosely and let rise for 30–45 minutes.
- Preheat the oven to 375°F (190°C).
- Prepare the egg wash by whisking 1 egg with 1 tablespoon of water. Brush the tops of the buns with the wash and sprinkle sesame seeds if using.
- Bake the buns for 15–18 minutes, until golden brown. Cool on a wire rack before serving.
Notes
Swap half the all-purpose flour for whole wheat for a heartier bun.
Add an extra tablespoon of sugar for a sweeter version.
Mix in herbs or garlic for a savory flavor twist.
Divide into 12–14 portions for slider buns.
Top with poppy seeds or everything bagel seasoning for variety.
Store in an airtight container at room temp for 3 days or freeze up to 2 months.
To reheat, wrap in foil and warm at 300°F for 10 minutes or toast directly.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 210
- Sugar: 3g
- Sodium: 230mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
