Say goodbye to store-bought buns and hello to soft, fluffy homemade hamburger buns. This recipe is straightforward, produces tender rolls with a golden top, and is approachable for bakers of all levels.
Table of Contents
- Homemade burger buns
- Homemade Hamburger Buns Recipe
- Ingredients for homemade hamburger buns
- How to make this homemade hamburger bun recipe
- How to serve homemade hamburger buns
- Storage
- Frequently Asked Questions
- More bread recipes
- Latest Recipes
Homemade burger buns
My training at a culinary institute taught me the fundamentals of bread making: measuring carefully, handling dough with confidence, and respecting fermentation time. Over the years I’ve used those skills to make yeast rolls, croissants, English muffins, cinnamon rolls, baguettes, and pizza dough. Those same principles apply to these hamburger buns.
This bun recipe uses fresh cake yeast for a gentle rise and a delicate crumb, but it can be adapted if you use a different yeast type. The method emphasizes two rises, gentle shaping, and a final brush of butter for a soft, glossy finish.
The dough is simple and forgiving: flour, sugar, fresh yeast, an egg for richness, salt for flavor, warm water to activate the yeast, and butter for tenderness. Allowing the dough to rest and rise twice develops flavor and creates light, airy buns that hold up well for sandwiches.
Homemade Hamburger Buns
Ingredients
- 490 grams King Arthur all-purpose flour
- 50 grams sugar
- 20 grams fresh cake yeast
- 1 egg
- 10 grams salt
- 200 grams warm water (about 110–115°F / 43–46°C)
- 4 tablespoons butter, softened (2 tbsp for dough, 2 tbsp for brushing)
Instructions
- Mix: In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, fresh yeast, the egg, salt, warm water, and 2 tablespoons of softened butter. Mix on low to medium speed for 3–5 minutes until the ingredients come together and form an elastic dough ball.
- Knead: Turn the dough onto a lightly floured surface and knead briefly by hand to create a smooth round ball.
- First rise: Place the dough back in the bowl, cover with a clean kitchen towel or plastic wrap, and let it rise until roughly doubled in size, about 1½ hours depending on room temperature.
- Divide: Gently punch the dough down and divide it into eight equal pieces (about 105 grams each). Shape each piece into a tight ball and place them on a parchment- or silpat-lined baking sheet.
- Form: Press each dough ball lightly to flatten it to about three inches wide. The dough may spring back once or twice—press gently until the desired size is reached.
- Second rise: Cover the shaped buns and let them rise again for about 1 hour, until puffy.
- Brush before baking: Melt the remaining 2 tablespoons of butter and brush about half onto the tops of the buns before baking for extra flavor and color.
- Bake: Bake in a preheated oven at 375°F (190°C) for 15–18 minutes, until the tops are deep golden brown.
- Finish: Remove the buns from the oven and brush with the remaining melted butter for a soft, shiny finish.
- Cool and slice: Allow the buns to cool, then slice horizontally and use for burgers, sandwiches, or sliders.
Nutrition
Calories: 313 kcal • Carbohydrates: 54 g • Protein: 8 g • Fat: 7 g (approximate; calculated automatically and intended as a guideline).
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Ingredients for homemade hamburger buns
- King Arthur all-purpose flour: Provides structure while keeping the crumb tender.
- Sugar: Feeds the yeast and adds a touch of sweetness.
- Fresh cake yeast: Gives a mild, yeasty flavor and consistent rise; can be substituted with instant or active dry yeast with proper conversions.
- Egg: Enriches and binds the dough, contributing to color and softness.
- Salt: Essential for flavor and for controlling yeast activity.
- Warm water: Activates the yeast; aim for about 110–115°F (43–46°C).
- Butter: Adds tenderness and flavor; use softened butter in the dough and melted butter for brushing.
See the full recipe card above for exact measurements and servings.
How to make this homemade hamburger bun recipe
- Mix: Combine the flour, sugar, yeast, egg, salt, water and 2 tablespoons softened butter in a stand mixer bowl fitted with a dough hook. Mix for 3–5 minutes until the dough forms an elastic ball.
- Knead: Lightly knead on a floured surface to refine the dough into a smooth ball.
- First rise: Cover and let the dough rise for about 1½ hours, until roughly doubled.
- Divide: Punch down, divide into eight equal pieces (~105 g each), and shape into balls on a lined baking sheet.
- Press: Flatten each ball to about three inches wide; the dough may resist at first—press gently and repeat as needed.
- Second rise: Cover and let rise for 1 hour until puffy.
- Brush: Melt the remaining butter and brush half onto the buns before baking.
- Bake: Bake at 375°F (190°C) for 15–18 minutes, until the tops are golden brown.
- Finish: Brush with the remaining butter after baking, cool, and slice in half.
How to serve homemade hamburger buns
These buns are versatile: slice them and use for classic beef burgers, grilled chicken sandwiches, or pulled pork. For a special pairing, spread a creamy blue cheese dressing and add spiced or jerk chicken for a flavorful sandwich combination. Warm the buns briefly before serving to refresh their softness.
Storage
Store leftover buns in an airtight container at room temperature for up to 5 days. Refrigeration can dry bread, so avoid it if possible. For longer storage, freeze the buns for up to 3 months; thaw at room temperature before using and refresh in a warm oven or toaster when needed.
Frequently Asked Questions
Yes. Fresh cake yeast can be substituted with active dry or instant yeast. If you switch yeasts, use the appropriate conversion and adjust proofing times as needed.
Dense buns often result from underproofing, overworking the dough, or using water that is too hot or too cold for the yeast. Ensure proper rising time, gentle handling, and correct water temperature to encourage a light crumb.
Yes. Make the rolls a day ahead and store them in an airtight container, or prepare the dough and refrigerate overnight to develop more flavor. Bring dough to room temperature before shaping and baking.
Yes. Portion or halve the dough and freeze for up to one month. Thaw in the refrigerator overnight and allow the dough to come to room temperature and complete its final rise before baking.
Yes. Double all ingredients and follow the same method. Be mindful of bowl capacity and oven space when handling larger quantities.
Yes. You can sprinkle sesame seeds, poppy seeds, or coarse salt on warm buns for extra flavor and texture. Brush with butter first so the toppings adhere.
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- Daily Bread
- Best Ever Sweet Potato Rolls
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