Homemade Hamburger Buns

homemade hamburger buns

Have you ever made homemade hamburger buns? If not, you must do so as soon as possible. They are a thousand times better than store-bought ones.

After seeing these homemade hamburger buns on Anice e Cannella, I really wanted to make them. They looked amazingly delicious.

They are soft yet still sturdy and can hold any burger and toppings.

The recipe is pretty easy to make but, like any bread, you won’t be able to make these at the last minute. They take almost 4 hours until they’re done. I like to place the dough in the oven (switched off of course!) with the light switch on. If  it’s really cold, put a bowl of hot water in the oven. Try it out next time, it speeds up the rising process.

If you’re not planning on making sliders or hamburgers  but still want to make these buns that’s ok. Serve them as dinner rolls and don’t forget the butter! 

Top your homemade burger buns with sesame seeds, poppy seeds, garlic powder or dried onion. 

These buns freeze really well. I usually make 2 or 3 batches, it’s always so handy to have them in the freezer for a quick meal.

There’s nothing better than a homemade burger, so why not make homemade hamburger buns too? 

homemade hamburger buns
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5 from 11 votes
Homemade Hamburger Buns
Prep Time:
35 mins
Cook Time:
20 mins
Total Time:
55 mins
 
Author: As Easy As Apple Pie
Course: Bread
Servings:10

These homemade hamburger buns are soft yet still sturdy and can hold any burger and toppings.

Preparation time doesn't include rising time. Rising times are only an estimate

Ingredients
  • 500 grams (4 cups + 2 tablespoon) all-purpose flour
  • 310 ml (1 1/4 cup+ 1/2 tablespoon) skimmed milk lukewarm (you can use full fat milk)
  • 40 grams (1.41 ounces) butter at room temperature
  • 20 grams (1 1/2 tablespoon) granulated sugar
  • 3 grams (1 teaspoon) dry yeast
  • 10 grams (1 1/2 teaspoon) salt
  • 1/2 teaspoon barley malt syrup or honey
  • You will also need:
  • milk to brush
  • sesame seeds or any other topping
Instructions
  1. Dissolve the dry yeast and barley malt syrup in the tepid milk. Let it rest for 10 minutes.
  2. Put the flour in the bowl of your stand mixer, add the sugar and milk.
  3. Start mixing then add the butter and salt.
  4. Keep kneading until the dough is smooth and elastic (about 15 minutes).
  5. Make a ball and place it into a bowl covered with cling film. Let it rise until double in size (more or less one and a half hour).
  6. homemade hamburger buns
  7. Gently stretch the dough into a rectangle and fold it. Fold the corners towards the center, then fold the four corners again and turn the dough seam side facing down.
  8. homemade hamburger buns
  9. Cover the dough and let it rest for 20 minutes.
  10. Divide the dough into 10 pieces of approximately 88 grams (3.10 ounces) each.
  11. Shape each piece into a tight ball and place them on a baking tray lined with parchment paper.
  12. homemade hamburger buns
  13. Brush the buns with milk and proof for about 1 hour or until the dough springs back very slowly when pressed with a fingertip.
  14. Preheat the oven to 180 degrees C (350 degrees F).
  15. Brush the buns again with milk and sprinkle with sesame seeds.
  16. homemade hamburger buns
  17. Bake them for 15-20 minutes or until golden.
  18. Cool the homemade hamburger buns on a wire rack.
  19. Enjoy!
Nutrition Information
Amount per serving (1 bun) — Calories: 230, Fat: 3.7g, Saturated Fat: 2.1g, Cholesterol: 9mg, Sodium: 412mg, Carbohydrates: 41.9g, Fiber: 1.4g, Sugar: 2.3g, Protein: 6.1g

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homemade hamburger buns

36 comments on “Homemade Hamburger Buns”

  1. Wow! Hard to believe your recipe doesn’t include eggs. Would love to give it a try. I use only instant yeast though; is it okay to add it to the flour or should I still follow your exact instructions?

    • If you use instant yeast, skip the first part and add it directly to the flour and sugar. Then you add the tepid milk with barley malt syrup or honey and start mixing. I even brush them with water sometimes and still they come out a nice golden color. Or I use extra virgin olive oil instead of butter…but with butter they are much softer. Let me know if you try them 🙂

      • Hi Elena. I am looking to make these today.
        Can you use strong white flour or does it have to be plain flour?
        Thank you

      • Hi Bianca! It’s ok to substitute. The consistency of the dough and the structure of the bread may vary slightly, but you’ll still be rewarded with wonderful hamburger buns 🙂 Happy Baking!

      • Thank you Elena.
        Final question, if I am using allinsons time saver yeast packet. How much do I use for this recipe? As the full packet seems too much?

      • Use the same amount, 1 teaspoon (3 grams). Just be careful because it will rise faster as there is written on the box “prove in up to half the time”

  2. Elena, these look fabulous! I’ve never made homemade hamburger buns, but I definitely need to! They look divine! Pinned!

  3. Never made my own hamburger buns before! Definitely a recipe I need to make.. these look delicious!

  4. Hi Elena. Thank you for sharing this recipe. I don’t have unsalted butter and so I was wondering if I could use salted butter instead of unsalted and omit the salt called for. Thanks again.

  5. Hi Elena,

    Just the recipe I have been searching for….Thanks a lot! I prefer to use fresh yeast as compared to active or instant yeast. Pl let me know what quantity of fresh yeast I should use.

    Thanks once again….

    • Hi Ajay! You can use 10 grams (0.35 ounces) of fresh yeast. Let me know how it goes! 🙂

    • Hi Ajay,

      if you ever want to remember a ratio, I learned recently that the best conversion is to use fresh yeast 3 times the amount of dry/instant yeast used in the recipe. It has always worked for me.

      Give it a try once or twice!

  6. Hi, can I use whole wheat flour instead?

  7. Made this once, and loved it. Making it again today for my kiddos who love playing with dough! This an easy go to recipe that I will keep forever!! Thanks so much!

  8. Wow Elena,that was amazing..I was never made homemade berger before.This is my first try and tell you the truth my family give me plus point for that..

  9. I made this tonight as I had a completely empty day after the death of one of my pets, whilst another is very ill. I needed something to do so I thought I’d look up a recipe that would take some thinking and effort.

    I couldn’t be happier with this recipe – absolutely fantastic. I was short about 150g of plain flour so subbed in 150g of bread flour. Everyone was so happy with the dinner and it put a smile on my face for the first time in several days. Thank you very much.

  10. Hi ELENA youre recipe look so good ,i didn’t bake yet but at the end of this month i will do. THNks

  11. I made these exactly as per the recipe expect I used almond milk and vegan butter because my wife cant eat dairy or egg currently. They came out perfectly. Great recipe.

  12. I made this recipe and it came out great! I actually just made four buns and formed the rest into a small loaf. Instead of brushing with milk, I brushed with butter. It has a perfect texture and is delicious! Thank you for sharing!

  13. Made these with turkey burgers and grilled onions – they were a big hit!

  14. Great recipe! Made half the amount, two days in a row.
    Elena, I would like to achieve a similar texture and fluffiness using whole wheat flour. Do I need to change the amount of milk used?

  15. Searching for an egg-free recipe, I found this one. I halved it with no issues. Tastes great. I did skip the 20 min rest with no issues and just used a greased pan on a the middle rack since I didn’t have parchment paper. One baked on aluminum foil came out fine as well. Only change I might make upon a remake is to adhere sesame seeds with oil or egg wash. There was a slight dried milk taste to the tops.
    10/10 and glad I could make buns with no eggs in the fridge!

  16. I made these today, substituting almond milk for regular. They were delicious – soft and perfect for hamburgers!

    Thanks for the recipe.

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