There’s something truly special about biting into a burger nestled in a soft, pillowy homemade bun that’s fresh from the oven.
These hamburger buns are golden, slightly sweet, and have a tender crumb that holds up perfectly to juicy patties and toppings.
With just 15 minutes of prep and a little patience for the dough to rise, you’ll be rewarded with bakery-quality buns that elevate any meal.
The aroma of freshly baked bread filling your kitchen is just the beginning. These buns boast a delightful chew and a hint of buttery richness, making them far superior to store-bought options.
In just 2.5 hours, you can create a batch that’s perfect for burgers, sandwiches, or even sliders. Once you try these, you’ll never go back to the packaged kind!
Ingredients for Homemade Hamburger Buns
- ¾ cup warm water (about 110°F)
- 1 (¼-ounce) package active dry yeast (or 2¼ teaspoons)
- ¼ cup sugar (divided)
- 360 grams all-purpose flour (about 3 cups)
- 60 grams whole wheat flour (about ½ cup)
- 1¼ teaspoons sea salt
- 2 tablespoons room temperature butter or extra-virgin olive oil (your choice)
- 1 large egg (see note for substitutions)
- For topping:
- 1 egg white
- 1 tablespoon water
- Sesame seeds (for sprinkling, optional)
Step-by-Step Instructions
- Prepare the dough: In a small bowl, combine the warm water, yeast, and 1 teaspoon of sugar. Let it proof for 5 minutes, or until foamy.
- Mix the dry ingredients: In the bowl of a stand mixer fitted with a dough hook, add the all-purpose flour, whole wheat flour, and salt. Mix briefly to combine.
- Add wet ingredients: Add the remaining sugar, butter (or olive oil), egg, and the yeast mixture to the flour. Mix on medium-low speed for 5 to 7 minutes, until the dough is smooth and forms around the hook. (It may seem dry at first but will become smooth and stiff, not sticky.)
- Knead and rise: Transfer the dough to a clean work surface and knead into a ball. Place it in a large bowl, cover with plastic wrap, and let it rise in a warm spot for 1 hour, or until nearly doubled in size.
- Shape the buns: Line a baking sheet with parchment paper. Turn the dough out onto a clean, unfloured surface and divide it into 8 equal pieces. Roll each piece into a ball using a cupped hand, then flatten into 3-inch disks. Place them on the baking sheet, cover with plastic wrap, and let rise for 1 hour. (They’ll puff slightly but remain somewhat flat.)
- Preheat the oven: Preheat your oven to 375°F.
- Prepare the topping: In a small bowl, whisk together the egg white and water.
- Bake: Uncover the buns and bake for 15 to 18 minutes. At the 13-minute mark, brush the tops with the egg wash, sprinkle with sesame seeds, and return to the oven until puffy and golden brown.
- Cool and serve: Let the buns cool on a wire rack before serving.
Perfect Pairings: Sauce and Topping Ideas
Elevate your homemade hamburger buns with creative toppings and sauces. For a classic touch, brush the buns with melted garlic butter before baking. If you’re feeling adventurous, try sprinkling everything bagel seasoning or poppy seeds instead of sesame seeds. Serve with a side of chipotle mayo or honey mustard for dipping or spreading.
Storage and Reheating Tips
Store your buns in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. To reheat, wrap them in foil and warm in a 350°F oven for 5-10 minutes. For a quick fix, toast them lightly in a skillet or toaster for a crispy exterior.
Time-Saving Tricks for Busy Bakers
Short on time? Prepare the dough the night before and let it rise in the fridge overnight. In the morning, shape the buns and let them come to room temperature before baking. Alternatively, use a stand mixer to speed up the kneading process, ensuring a smooth dough in minutes.
Recipe Variations to Try
Experiment with different flours for unique flavors. Swap out the whole wheat flour for rye or spelt for a nuttier taste. For a sweeter option, add a tablespoon of honey to the dough. You can also make mini slider buns by dividing the dough into 12 pieces instead of 8.
Common Questions Answered
Wondering if your yeast is active? If it doesn’t foam after 5 minutes, it may be expired—replace it for best results. If your dough feels too sticky, add a tablespoon of flour at a time until it’s manageable. Don’t worry if the buns look flat before baking—they’ll puff up beautifully in the oven!
Homemade Hamburger Buns
Ingredients
- ¾ cup warm water
- 1 (¼-ounce) package active dry yeast 2¼ teaspoons
- ¼ cup sugar
- 360 grams all-purpose flour 3 cups
- 60 grams whole wheat flour ½ cup
- 1¼ teaspoons sea salt
- 2 tablespoons room temperature butter or extra-virgin olive oil
- 1 large egg* see note
For topping
- 1 egg white
- 1 tablespoon water
- Sesame seeds, for sprinkling
Instructions
- Prepare the dough: In a small bowl, combine the water, yeast, and 1 teaspoon of the sugar. Proof for 5 minutes, or until foamy.
- In the bowl of a stand mixer fitted with a dough hook attachment, place the flours and salt. Mix briefly to combine the flours, then add the remaining sugar, butter, egg, and the yeast mixture. Mix on medium-low speed for 5 to 7 minutes, until the dough is smooth and well-formed around the hook. It might seem dry at the beginning but should become a smooth, stiff, yet not sticky, dough by the end.
- Transfer the dough to a clean work surface and knead to form into a ball and place into a large bowl. If it’s sticky, add a bit of flour to your work surface. Cover with plastic wrap and set aside in a warm spot for 1 hour, until the dough has nearly doubled.
- Line a large baking sheet with parchment paper. Turn the dough out onto a clean, unfloured work surface and divide into 8 pieces. Form each piece into a ball by rolling on the countertop with a cupped hand. Place onto the baking sheet and flatten into 3-inch disks. Cover with plastic wrap and let rise for 1 hour. They’ll look slightly more puffy, but they’ll still be somewhat flat disks – that’s ok.
- Preheat the oven to 375°F.
- Prepare the topping: In a small bowl, whisk together the egg white and water.
- Uncover and bake 15 to 18 minutes, until the tops are lightly golden brown. At the 13 minute mark, brush with the egg wash, sprinkle with sesame seeds, and return to the oven until puffy and golden brown.
- Let cool on a wire rack and serve.