Homemade Hamburger Buns in 35 Minutes
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Because sometimes you want cake without committing to feeding an entire neighborhood.
Prep Time 15 mins | Bake Time 10 mins | Rise Time 10 mins | Total Time 35 mins
What Are Homemade Hamburger Buns?
Homemade hamburger buns are soft, fluffy yeast rolls made specifically to hold everything from juicy cheeseburgers to pulled pork sandwiches without falling apart. Unlike many store bought buns, these have a rich buttery flavor, a tender crumb, and just enough structure to support your favorite fillings. The best part is that this recipe skips the traditional long rise, making fresh homemade buns possible in about 35 minutes from start to finish.
Ingredients You Will Need
Active dry yeast
Warm water
Vegetable oil or melted butter
Granulated sugar
Large egg
Kosher salt
All purpose flour
Egg
Water
Sesame seeds
Melted butter
Our Tips for Hamburger Buns
Use water that is around 110 degrees. Water that is too hot can kill the yeast, while cooler water will slow down activation.
Shape each dough ball tightly by pulling the dough underneath itself. This creates smooth bakery style tops.
Leave plenty of space between the buns on the baking sheet since they expand as they bake.
Brush the buns with melted butter immediately after baking for a softer crust and richer flavor.
How to Store Hamburger Buns
Room Temperature or Refrigerator: Allow the buns to cool completely before storing. Place them in an airtight container or a zip top bag with as much air removed as possible. Store at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Freezer: Wrap each cooled bun individually in plastic wrap, then place them in a freezer safe bag or airtight container. Freeze for up to 3 months. Thaw at room temperature or warm in a 300 degree oven for about 5 minutes before serving.
Latest Video!
Homemade Hamburger Buns in 35 Minutes
Skip the grocery store buns. These homemade ones are softer, fluffier, and somehow disappear before the burgers even hit the table.
Ingredients
- 2 tablespoons active dry yeast
- 1 cup warm water, about 110°F
- ⅓ cup vegetable oil or melted butter
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon kosher salt
- 3½ cups all purpose flour
- 1 large egg
- 1 tablespoon water
- Sesame seeds, for topping (optional)
- Melted butter, for brushing after baking (optional)
Instructions
- Activate the Yeast: In a large mixing bowl, whisk together the warm water, granulated sugar, and active dry yeast. Let the mixture sit for 5 minutes, or until foamy. (If it doesn't foam, the yeast is not active and will not work)
- Mix the Dough: Add the vegetable oil or melted butter, egg, and kosher salt. Stir until combined. Gradually add the flour, mixing until a soft dough forms.
- Knead the Dough: Knead using a stand mixer fitted with a dough hook for 3 to 5 minutes, or by hand for about 8 minutes, until the dough is smooth, soft, and elastic.
- Shape the Buns: Divide the dough into 8 equal portions for standard hamburger buns, or 6 portions for larger buns. Shape each piece into a smooth ball by pulling the dough underneath itself to create surface tension.
- Rest the Dough: Place the dough balls onto a parchment lined baking sheet, leaving about 2 inches between each bun. Cover loosely with a clean kitchen towel and let rest for 10 minutes while the oven preheats to 425°F (220°C).
- Add the Egg Wash: Whisk together the egg and water. Brush the tops of the buns with the egg wash and sprinkle with sesame seeds if desired.
- Bake: Bake for 9 to 12 minutes, or until the tops are deep golden brown and the buns register about 190°F internally if checked with an instant read thermometer.
- Finish and Cool: Brush the warm buns with melted butter if desired for an extra soft crust. Let cool for at least 10 minutes before slicing and serving.
Notes
- Do Not Skip the Short Rest: Even though this is a quick recipe, the 10 minute rest allows the yeast to begin working, giving the buns a lighter texture and preventing dense centers.
- Measure Flour Carefully: Too much flour is the most common reason homemade buns turn out dry. Spoon the flour into your measuring cup and level it off, or use a kitchen scale for the most accurate results.
- Shape Evenly for Uniform Baking: Weigh each dough portion before shaping so all the buns bake at the same rate and are the perfect size for burgers.
- “Whether you eat or drink or whatever you do, do it all for the glory of God.” 1 Corinthians 10:31
