Homemade Hamburger Buns

Homemade Hamburger Buns are super soft with the slightest hint of sweetness. A word of warning — this recipe is so good it will ruin packaged buns for you. There is no going back.

burger buns on a cooling rack.

Why make your own Burger Buns?

We spend lots of time thinking about what type of meat (or meat substitute) we should use to make the burger, and what type of fixins to put on top of the burger. But what about the bun?

Most of us just buy packaged buns without even thinking about making our own. I’m here to change that. This recipe makes a perfect burger bun.

A perfect hamburger bun should be soft enough so you can bite the burger without all the toppings squishing out the other end. It should also be substantial enough to hold up to the meat juices and toppings without disintegrating.

Make the dough in the morning and have fresh buns ready by the time you fire up the grill. But please don’t limit yourself to using them for burgers, they’re also fantastic for sandwiches.


ingredients for homemade hamburger buns in glass bowls.

Ingredient Notes

  • Bread Flour – High protein bread flour promotes great gluten development in the dough. The stretchy dough rises high in the oven and the buns keep their round shape.
  • Yeast – I prefer instant yeast to rapid rise yeast for a slightly slower rise. A slower rise gives more time for flavor to develop.
  • Milk – Scalding alters a protein in milk which can interfere with gluten development. Don’t skip the scalding step. The milk, along with butter and a smidge of sugar, tenderizes the dough for a soft crumb.
  • Sesame Seeds – These are optional but very traditional.

Step by Step Process Photos

See the recipe card for detailed measurements and instructions.

hamburger bun dough in a mixer with dough hook.
  • Combine the milk, butter, sugar, salt, egg and yeast in a mixer bowl with 1 cup of the flour.
  • With the mixer running on low speed, add the remaining flour and mix to combine.
  • The dough will start out quite shaggy and sticky. Knead for 5 minutes.
  • After 5 minutes the dough should cling to the hook and clear the sides of the bowl. This can also be done by hand.
Bread dough in a mixing bowl before and after rising. Pieces of dough rolled into balls.
  • Put the dough into a lightly oiled bowl and set aside to rise for 1 – 1 1/2 hours.
  • When the dough is doubled in volume, turn it out onto a lightly floured surface.
  • Divide the dough into 8 equal pieces. You can either do this by eye or weigh the dough and divide by 8.
  • Roll each piece of dough under your cupped hand to form a tight ball.
forming dough balls into burger buns. Burger buns on a baking pan before and after rising.
  • Set the dough balls onto a parchment lined baking sheet.
  • Use your hand to flatten each ball into a disc. Alternately, run a rolling pin over each ball to flatten.
  • Set the buns aside to rise for 1 – 1 1/2 hours.
  • The buns are ready when they are light and aerated. If you poke the dough it should form a dimple that slowly fills-in. If the dough springs right back it’s not ready.
Burger buns on a baking sheet before and after baking.
  • Brush the buns with egg wash and sprinkle with sesame seeds.
  • Bake until golden brown.

How to store Homemade Burger Buns

Burger Buns are best they day they’re baked. Leftover buns can be stored in the freezer for up to a month. Defrost at room temperature.

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a sliced hamburger bun on a white plate.
a hamburger bun on a white plate.
Print Recipe
5 from 1 review

Hamburger Bun Recipe

Super soft with just a hint of sweetness, Homemade Hamburger Buns will take your burgers to the next level.
Prep Time40 minutes
Bake Time15 minutes
Rising Time2 hours
Total Time2 hours 55 minutes
8 large buns
Save Recipe


  • 8 oz whole milk (1 cup)
  • 1 oz unsalted butter
  • 1 oz sugar (2 tablespoons)
  • 1 ½ teaspoons table salt
  • 1 large egg (room temperature)
  • 2 ¼ teaspoons dry yeast
  • 15 oz bread flour (3 cups)
  • 1 egg (for egg wash)
  • Sesame seeds (for garnish)


  • In a microwave proof measuring cup or bowl, scald 8 oz whole milk. Add 1 oz unsalted butter to the milk and allow it to melt. Set the milk/butter aside to cool to about 100F.
  • Combine the milk/butter with 1 oz sugar, 1 ½ teaspoons table salt and 1 large egg in a mixer bowl. Sprinkle 2 ¼ teaspoons dry yeast over the mixture. Mix on low speed to combine the ingredients. Add 5 oz (1 cup) of the bread flour and mix until a thick batter is formed.
  • Switch to the dough hook and with the mixer running on low, add the remaining bread flour. Knead for 5 minutes until the dough clings to the hook and clears the sides of the bowl. If working by hand add as much of the flour as you can then turn the dough out onto a floured surface and knead.
  • Put the dough into a lightly oiled bowl, turning once to coat the surface of the dough. Cover with plastic wrap and set aside to rise until doubled in volume (1 – 1½ hours).
  • Turn the dough out onto a lightly floured surface. Divide the dough into 8 equal portions. Roll each portion to a ball. Place the dough balls onto a parchment lined baking sheet. Use the palm of your hand to flatten each ball to a disc about 1" thick. Alternately, you can run a rolling pin over each ball to flatten.
  • Cover the sheet pan and allow the rolls to rise until almost doubled in size (about 1 hour). Press a roll with your finger. If it springs right back it's not ready, if the dent slowly fills in the rolls are ready to bake.
  • Meanwhile, preheat the oven to 400 °F.
  • Brush the tops of the buns with egg wash. Sprinkle each bun generously with sesame seeds. Bake until the buns are golden brown and feel light when lifted off the sheet pan, about 10-15 minutes. Allow to cool completely before slicing.

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If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
The buns freeze very well.
For 1/4 lb burgers make 8 buns. For sliders estimate 12-16 buns.


Serving: 1bun | Calories: 267kcal | Carbohydrates: 44g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 464mg | Potassium: 120mg | Fiber: 2g | Sugar: 5g | Vitamin A: 195IU | Vitamin C: 0.003mg | Calcium: 50mg | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

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