Homemade Hamburger Buns Recipe

What’s in This Hamburger Buns Recipe?

Flour, water, salt, and yeast make up the base of these easy homemade hamburger buns. These few extras are what takes them to the next level:

Sugar: A little bit of granulated sugar adds a touch of sweetness and helps feed the yeast so these buns rise sky-high! Butter: Unsalted butter enriches the dough to make it pillowy soft. Eggs: Add richness to the dough. Sesame Seeds: Give that classic burger bun crunch!

Notes from the Test Kitchen

We love that these buns are unbelievably soft and tender. Adding butter, sugar, and eggs to traditional bread dough creates an enriched brioche dough that stays soft and supple for days after baking.

Variations on Homemade Burger Buns

You can change up the flavor of these homemade buns by adding mix-ins or toppings to them. Stir some rosemary, chopped (pitted) olives, or diced jalapeños into the dough for a pop of flavor. Or top the burger buns with minced garlic or onion, everything bagel seasoning, or poppy seeds for a different flavor.

How to Store

Store leftover hamburger buns in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Enjoy at room temperature or lightly toasted.

How to Freeze

Freeze homemade hamburger buns in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag for up to 3 months. Let thaw at room temperature before enjoying.

Serving Suggestions

Use these fresh burger buns with your favorite burger recipes. They’re also great with crispy chicken sandwiches, Maid Rites, or smoked pulled pork. They’re a great all-purpose bun to have in your cooking arsenal for that extra homemade touch!

How to Make Homemade Hamburger Buns Step by Step

Make the Dough: Add 1 cup of warm water, 2 tablespoons of granulated sugar, and 2¼ teaspoons of instant yeast to a bowl. Stir and then let it rest for a few minutes until it begins to foam. In the bowl of a stand mixer, combine 3½ cups of all-purpose flour and 1½ teaspoons of kosher salt. Mixing on low speed, add in the yeast mixture, 3 tablespoons of unsalted butter, and 1 whole egg. Continue mixing on medium speed for 4-5 minutes until the dough becomes smooth and elastic in texture. Add in additional water, 1 teaspoon at a time, if the dough seems dry. Proof the Dough: Transfer the dough to the counter. Lightly sprinkle with flour (if needed) and knead for a minute. Place the ball of dough in a clean, greased bowl. Cover with a towel and let it rise in a warm place for 1 hour until doubled in size. Divide the Dough: Place the dough on the counter and sprinkle with flour. Divide the dough into 8 equal pieces (about 97 grams per piece) and form them into balls. Place the balls on a lined baking sheet, and gently press down on the balls to flatten them. Let the Buns Rise: Cover with a dish towel and let the dough rise for another hour until doubled in size. Preheat the oven to 375°F. Brush the Buns: Whisk together the second egg and 2 tablespoons of water.Brush the egg wash over the buns and sprinkle 1 tablespoon of sesame seeds over the top. Bake the Buns: Bake the buns for 15-17 minutes until the tops are golden brown.