Homemade Soft Hamburger Buns

Homemade Soft Hamburger Buns

The perfect burger needs the perfect bun and these homemade soft hamburger buns will not disappoint! They take a couple of hours to rise, but that's unattended time and the payoff is a delicious, soft and the perfect vehicle for your best burger.

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The Perfect Hamburger Bun

Not every burger is perfect. In fact, not every burger is even very good. Burgers tend to be one of those meals that are so common to all of us, that often the details get overlooked and you just make a burger. I’m here to tell you that you can take your average burger, pay attention to the details and make that burger great. After building the burger patty – either with the traditional method or the smash burger method – the most important part of a burger is the bun, and there’s nothing better than homemade soft hamburger buns.

Homemade soft hamburger buns on a cooling rack.

Brioche-Like Burger Buns

It may seem over-the-top to make your own hamburger buns, but it’s not difficult and they do make such a difference to that final delicious sandwich. The perfect hamburger bun has an  even crumb so that you can toast it evenly and add nice even spread of your favorite condiments. It should also be soft enough to bite into so you don’t tear or tug at that burger. Finally, it needs to be delicious all on its own. These homemade buns have all three qualities because of the addition of butter, egg and milk. They are somewhat similar to a brioche dough, but without nearly as much fat.

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Ingredients on a grey counter with a wooden spoon.

How to Make Homemade Soft Hamburger Buns

Making these homemade soft hamburger buns basically entails stirring the ingredients together in a bowl, kneading the dough a little and letting it rise before shaping and baking. You will notice that this recipe calls for instant yeast (or fast-acting yeast), as opposed to active dry yeast. Instant yeast is a more concentrated form of yeast that is milled into smaller granules. It’s easier to use than active dry yeast because it can be mixed right into dry ingredients, rather than having to proof the yeast in liquid before adding other ingredients. If active dry yeast is what you have, then not to worry – you can still use it. Just increase the quantity to 1 tablespoon OR let the dough rise for a little longer than you would otherwise. You can ready all about how to convert different types of yeast here. 

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Two hands grating butter into a bowl of flour with a wooden spoon sticking out of it.

Grating in Butter

If you’re using a stand mixer to mix your dough, cut the butter into tiny chunks and just throw it in a little at a time as the dough hook turns. If you’re making this dough by hand, freeze the butter for 10 minutes or so and then grate it into your flour mixture. This creates chunks of butter that are the perfect size and they will disappear into the dough as you knead.

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A hand kneading dough in a glass bowl with a wooden spoon, a small bowl of flour and a box grater near by.

Kneading Dough by Hand

Mixing and kneading the dough by hand is not really a big deal, unless you have dexterity issues. Start by folding the dough over on itself in a bowl, picking up all traces of dry flour. Then tip it out onto the counter with a little flour and push the dough away from you with the heel of your hand, fold the far end towards you over on itself, give the dough a quarter turn and repeat. Continue to knead until the dough is soft and smooth.

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Two hands stretching dough thin to show when the dough has been kneaded enough.

How to Tell if you’ve Kneaded Enough

You’ll know when the dough has been kneaded enough by stretching a small piece of the dough with your fingers. If it rips, it needs more kneading. Once you can stretch it apart without it tearing, you’re ready to let the dough rise.

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Dough having risen in a bowl with a towel, a small bowl of flour and a bench scraper next to it.

First Rise

The first rise should take 1½ to 2 hours, but it really depends on your room environment – the warmer the room, the faster the dough will rise. Instead of timing the dough, judge the timing by how the dough looks. Once the dough has doubled in bulk, it’s ready to be divided and shaped.

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Homemade soft hamburger bun dough cut into 8 pieces on a counter.

How to Adjust Size of Buns

Cutting the dough into 8 portions will give you buns that fit a burger perfectly, but you may choose to make these buns smaller depending on how you are going to use them. If you’re making sliders, for example, you’ll want to divide the dough into 24 little portions and bake for a shorter period of time – about 12 to 15 minutes in the oven. Once the dough portions have been cut, tuck all the cut sides of the dough underneath, leaving a smooth surface on top. Place the dough on the counter and cup your hand over it. Move your cupped hand with the dough inside in a circle on the countertop to seal the loose ends on the underside. Place each ball on a greased baking sheet and press it down to flatten it a little.

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A hand sprinkling sesame seeds on hamburger dough balls.

Sesame Seed Hamburger Buns

The classic burger bun has sesame seeds on top, but that’s entirely up to you. Maybe you’ve never liked those sesame seeds, in which case, leave them off. These are just as delicious with or without the sesame seeds. What is important, however is the egg and milk wash that goes on top. This is what will give you the dark brown shiny color that makes these buns look bakery-shop perfect.

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Hamburger buns cooked on a sheet pan.

How to Store

Of course, there’s nothing like enjoying a homemade soft hamburger bun on the day it is made, but unless you’re making 8 burgers you’ll have some leftovers. You can store these in an airtight bag at room temperature over night or in the refrigerator for up to a week. You can also freeze the buns for up to 3 months, which means you’ll have a homemade burger bun any time you like! You never know when you might need the perfect burger bun, after all.

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Homemade soft hamburger buns in a towel lined basket.

Featured Recipe Techniques

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Homemade Soft Hamburger Buns

Nutrition Info Print Recipe
  • Prep Time: 20 m
  • Rising TIme: 3 h
  • Total Time: 3 h 20 m
  • Servings:
    8

Ingredients

  • 3½ cups all-purpose flour (420g) + more for kneading
  • ¼ cup sugar
  • 1¼ teaspoons salt
  • 2¼ teaspoons instant yeast (one package)
  • ¾ cup warm water (about 80ºF)
  • ¼ cup warm milk (about 80ºF)
  • 1 egg beaten
  • 2 tablespoons butter cold
Egg Wash:
  • 1 egg beaten
  • 1 tablespoon milk
  • Sesame seeds optional

Instructions

  1. Combine the flour, sugar, salt and instant yeast in a large bowl or the bowl of an electric stand mixer. Add the warm water, milk and egg. Grate the cold butter into the bowl and stir until the mixture comes together. Knead the dough with an electric stand mixer using the dough hook attachment, or turn the dough out onto a floured surface and knead by hand. Knead the dough for about 10 minutes until a smooth soft dough forms. Add more flour one tablespoon at a time as needed if the dough is too sticky.
  2. Place the dough in a large oiled bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1½ to 2 hours, until it has doubled in size.
  3. Pre-heat the oven to 375°F and grease a half sheet pan (18-inches x 13-inches) with butter.

  4. Gently punch down the dough and turn it out onto a floured surface. Cut the dough into 8 pieces (see note). Once the dough portions have been cut, tuck all the cut sides of the dough underneath, leaving a smooth surface on top. Place the dough on the counter and cup your hand over it. Move your cupped hand with the dough inside in a circle on the countertop to seal the loose ends on the underside. Place the balls onto the prepared baking sheet and flatten slightly. Cover with the kitchen towel and let the rolls rise for an hour.

  5. Beat the egg and milk together and gently brush the top and sides of the buns with the egg wash. Sprinkle with sesame seeds if desired and transfer the pan to the oven.
  6. Bake for 15 to 18 minutes, until buns are golden brown.
  7. Serve warm or slice open, brush with butter or oil and toast on a grill or skillet. Store the rolls in airtight wrap for up to 1 week or freeze for up to 3 months.
Enjoy,
If you made this recipe, please add your comments and ratings below.

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Comments (6)Post a Reply

  2. I made this recipe to the letter and these Hamburger Buns were Delicious! I had not ever made Homemade Hamburger buns but my Mama used our make them when we were children, mostly out of necessity. They brought back wonderful memories and were perfect with our pulled pork!

    Reply

  4. 5 stars
    The buns just came out of the oven and they are beautiful. We will be eating them tonight. I have been making other quick buns and other bread for a very long time and always looking for new recipes. I came upon your web cite by chance and so glad I did. The dough was so easy to handle. I lightly buttered the counter to cut the dough and form the buns and that works perfectly without any additional flour. Looking forward to trying your other recipes. Don’t have the shallots but I will be trying that recipe next time.

    Reply

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