Homemade Hamburger Buns

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Skip the store-bought bread and make homemade hamburger buns that are soft, fluffy, buttery, and perfect for your favorite burgers.

Prep Time15

Cook Time20

Additional Time2

Total Time2 35

Course: Bread

Cuisine: American

Servings: buns

Author: Jamie Sherman

Equipment

stand mixer with a whisk and dough hook attachment
mixing bowl (large and small)
pot and pan set
measuring cups and spoons
digital kitchen scale (recommended)
plastic wrap or clean kitchen towel
rolling pin (optional)
4-inch biscuit cutter (optional)
baking sheets
parchment paper
pastry brush
wire cooling rack

Ingredients

2¼ teaspoons active dry yeast
¼ cup warm water about 90°F
1 tablespoon granulated sugar
3 tablespoons granulated sugar
1 cup 2% milk
¼ cup unsalted butter
2 teaspoons salt
4½ cups all-purpose flour (about 540 grams)
1 large egg
1 large egg
1 tablespoon warm water for egg wash
1 tablespoon sesame seeds optional

Instructions

In a small bowl, combine the yeast, ¼ cup warm water, and 1 tablespoon of the sugar. Stir and let stand for about 5 minutes, or until foamy.
2¼ teaspoons active dry yeast, ¼ cup warm water, 1 tablespoon granulated sugar
In a small saucepan, combine the remaining sugar, milk, butter, and salt. Heat over medium-low heat until the mixture reaches about 90°F and the butter is mostly melted.
3 tablespoons granulated sugar, 1 cup 2% milk, ¼ cup unsalted butter, 2 teaspoons salt
Add 2 cups of the flour to the bowl of a stand mixer.
4½ cups all-purpose flour
Pour the warm milk mixture and yeast mixture into the bowl. Using the whisk attachment, mix until combined.
Add one egg and mix until incorporated.
1 large egg
Switch to the dough hook attachment.
Gradually add the remaining flour, about ½ cup at a time, until a soft dough forms. The dough should be slightly sticky but should pull away from the sides of the bowl while mixing.
Knead on medium speed for 3 to 5 minutes until smooth and elastic.
Lightly grease a clean bowl. Place the dough inside, cover, and let rise in a warm place for about 90 minutes or until doubled in size.
Line two baking sheets with parchment paper.
Turn the dough onto a clean work surface.
Divide into 12 equal pieces and shape each into a smooth ball. (Alternatively, roll the dough to about 1 inch thick and cut with a 4-inch biscuit cutter.)
Place the dough rounds onto the prepared baking sheets.
Cover and let rise for another 30 minutes.
Preheat the oven to 375°F.
Beat the remaining egg with 1 tablespoon water to make the egg wash.
1 large egg, 1 tablespoon warm water
Brush each bun with the egg wash and sprinkle with sesame seeds if using.
1 tablespoon sesame seeds
Bake for 20 to 25 minutes or until golden brown.
Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

🥡 Storage

Store cooled hamburger buns in an airtight container or zip-top bag at room temperature for up to 3 days.
Refrigerate in an airtight container for up to 5 days.

♨️ Reheating

Warm individual buns in the microwave for 10 to 15 seconds.
Wrap several buns in foil and warm in a 300°F oven for about 10 minutes.
Split buns can also be lightly toasted on the grill or in a skillet.

❄️ Freezing

Allow the buns to cool completely.
Freeze on a parchment-lined baking sheet for about 1 hour.
Transfer the frozen buns to a freezer-safe bag or container.
Freeze for up to 3 months.
Thaw at room temperature before serving.

💡 Tips for Best Results

Use fresh yeast for the best rise.
Measure the flour by weight whenever possible for the most accurate results.
Let the dough complete both rises for the softest texture.
Avoid adding too much flour. The dough should be slightly tacky.
Brush with the egg wash for shiny, bakery-style tops.
Let the buns cool completely before slicing to prevent a gummy interior.

🍳 Alternate Cooking Methods

Bread machine

Use the dough cycle to mix the ingredients and complete the first rise.
Remove the dough, shape into buns, allow the dough to rise again, then bake as directed.

Hand mixing

Mix the dough with a sturdy spoon until combined.
Knead by hand for 10 to 12 minutes until smooth and elastic before allowing the dough to rise.

♻️ Leftovers

Leftover hamburger buns are great for:

Breakfast sandwiches
Garlic bread
Sloppy joes
Pulled pork sandwiches
Homemade croutons
Bread pudding
Mini pizzas
Sandwich melts

📝 Notes

During testing, 4½ cups (540 grams) of all-purpose flour produced the best texture.
Bread flour can be substituted for a slightly chewier bun with a little more structure.
The second egg is only used for the egg wash and may be omitted if desired.
For evenly sized buns, divide the dough into 12 equal portions using a kitchen scale.
Homemade hamburger buns freeze beautifully, making them perfect for meal prep or future cookouts.

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