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
5 from 5 votes
Homemade Hamburger Buns
Prep Time:
35 mins
Cook Time:
20 mins
Total Time:
55 mins
Author: As Easy As Apple Pie
Course: Bread

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

  • 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
  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

18 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 🙂

  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….

  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.

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