Homemade Hamburger Buns 🍔 So Soft & Easy
Homemade hamburger buns are about to change your burger nights for good. They're soft and pillowy but sturdy enough to hold up to all your favorite toppings, and they taste way better than anything from a package.
Once you make a batch of soft, golden hamburger buns yourself, it's hard to go back to store-bought.
⏱ RECIPE AT A GLANCE
Prep: 15 minutes
Cook: 15 minutes
Total: 2 hours 30 minutes
Servings: 8 buns
🛒 INGREDIENTS
☑️ 1/2 cup warm water (about 110°F)
☑️ 1/4 cup warm milk
☑️ 2 1/4 teaspoons instant yeast (1 packet)
☑️ 3 Tablespoons granulated sugar
☑️ 1 large egg, room temperature
☑️ 1 egg yolk, room temperature
☑️ 4 Tablespoons unsalted butter, softened
☑️ 2 3/4-3 1/4 cups unbleached all-purpose flour (you may not use it all), divided
☑️ 1 1/2 teaspoons kosher salt
For Topping:
☑️ 1 egg
☑️ 1 Tablespoon water or milk
☑️ Sesame seeds (optional)
👩🍳 INSTRUCTIONS
1. Make the dough: In a large mixing bowl or stand mixer, combine warm water, warm milk, yeast, sugar, egg, egg yolk, butter, 1 cup of flour and salt. Whisk until well combined, then add another cup of flour and mix until a shaggy dough forms.
2. Knead for several minutes, adding a little flour at a time as needed, until the dough comes together. It should be soft and slightly sticky but not stick to clean, dry fingertips.
3. First rise: Cover and let rise for 1 to 1 1/2 hours, until doubled in size.
4. Shape buns: Divide dough into 8 equal pieces (about 80 grams each). Roll each into a smooth ball, place on a parchment-lined baking sheet, then gently flatten with your palm to 3-3 1/2 inches wide.
5. Second rise: Cover loosely and let rise another 1 to 1 1/2 hours, until puffed.
6. Preheat oven to 375°F.
7. Egg wash: Whisk egg with water until combined and brush a thin layer over the buns. Sprinkle with sesame seeds if using.
8. Bake for 14-18 minutes, until golden brown. Move to a cooling rack. Optional: brush tops lightly with melted butter.
💡 RECIPE TIPS
Make ahead: After kneading, cover the dough tightly and refrigerate up to 24 hours. Let it sit at room temperature for 1 hour before shaping.
Freeze baked buns: Cool completely, then store in a freezer-safe bag up to 2 months. Thaw at room temperature and warm slightly before serving.
Freeze the dough: After the first rise, shape into balls, freeze on a baking sheet, then transfer to a bag. Thaw overnight in the fridge and let rise until puffy before baking.
SAVE this recipe for later! 🍋 Find more tried-and-true recipes at Tastes Better From Scratch—link in bio.
#HamburgerBuns #HomemadeBread #BurgerNight #YeastBread #emergingcreator
Making your own hamburger buns at home can truly transform your burger experience. What I love most about this recipe is the perfect balance between a soft interior and a strong enough exterior to hold toppings without falling apart. Using warm water and milk to activate the yeast helps create that perfect fluffy texture, and brushing the buns with an egg wash before baking gives them a beautiful golden, slightly glossy finish. One tip I found helpful is to monitor the dough during kneading carefully—adding flour little by little until it feels soft but not sticky ensures the buns remain tender inside. Be patient with the two-rise times; they’re essential for achieving that light, airy crumb. I also like to sprinkle sesame seeds on top for added taste and a classic look. If you're short on time, prepping the dough ahead and refrigerating it overnight has saved me on busy days, and when baked fresh the next day, the buns taste just as fresh as if made on the spot. You can also freeze the baked buns for up to two months; I usually thaw them at room temperature and warm them slightly for that fresh-baked feel. This recipe really outshines packaged buns—once you've made these, store-bought ones just won't compare. They have ruined store-bought buns for me forever! So, if you love homemade bread and want to upgrade your burger nights, give this recipe a try and enjoy the difference it makes.
Wow while at the store the other day I told myself, I’m going to make them myself as well as bread! Thank you ! 😍