Homemade Hamburger Buns
Make soft Homemade Hamburger Buns with just 8 ingredients from scratch. Perfect for burgers, pulled pork sandwiches, or any sandwich craving!
Say goodbye to drive-thru lines and fast food stops, and say hello to my Homemade Hamburger Buns. These easy homemade hamburger buns with instant yeast are a game-changer. They will make you forget all about the store-bought kind with their soft, buttery, and fluffy texture. While this recipe does take some time to prepare, it’s not hard to follow and uses only 8 everyday ingredients you likely already have in your kitchen. Just one bite of this homemade hamburger buns recipe, and you’ll be making your burgers from scratch every chance you get. Make sure you save this recipe so you can refer back to it and share it with family and friends. These easy hamburger buns aren’t just for burgers! My family likes to use them for all occasions. They’re the perfect foundation for pulled pork sandwiches, sloppy joes, deli meats, and just about any sandwich filling your family loves.
Looking for a burger recipe to go with these buns? Find my best burger recipes here. 🍔 Don’t forget to pair it with my Homemade Garlic Parmesan French Fries!
HOMEMADE HAMBURGER BUNS
A great burger starts with the bun, and this classic hamburger bun recipe pairs nicely with any burger recipe you plan on making. These buns strike the perfect balance between sweet and savory thanks to the salted butter, salt, and granulated sugar. This recipe does involve a bit of kneading, proofing, and baking, but don’t let that intimidate you. I’ll guide you through each step, and before long, you’ll be making perfect hamburger buns every single time. Now, let’s build the burger of your dreams!
Find my expert tips on how to make homemade hamburger buns below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love These Homemade Hamburger Buns:
- Soft, Buttery Burger Buns: Tender on the inside with a light and golden crust brushed in melted butter, creating the perfect base for any juicy burger.
- Simple Ingredients: Made with just eight basic pantry staples, this recipe proves you don’t need anything fancy to create bakery-quality hamburger buns at home.
- No Fussy Steps: There’s no need to proof the yeast separately. Just mix, knead, rise, and bake. The process is straightforward, making it beginner-friendly.
- Versatile & Freezer-Friendly: Ideal for burgers, pulled pork sandwiches, or even breakfast sandwiches, these buns store beautifully and can be frozen for later use.
Ingredients
- 2 Tablespoons salted butter, softened
- 1 large egg beaten
- 3 ½ cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 Tablespoon instant yeast
- 1 cup warm water, about 110° F
Topping
- 3 Tablespoons salted butter, melted
Instructions
In a stand mixer fitted with the dough hook, combine butter, egg, flour, sugar, salt, yeast, and water. (No need to proof the yeast in the water first).
Mix together on low speed until combined and a dough forms. Knead the dough for 7 minutes or until it is soft and smooth. There should not be any dry bits of dough in the bottom of the bowl. If there is, add another tablespoon of water and continue to knead until the dough is smooth.
Spray a large bowl with non-stick spray and place the dough inside. Turn to coat and then cover the bowl with a dish towel or Saran Wrap. Let the dough rise until doubled in size. About 1 1/2 hours.
Once the dough has risen, remove it from the bowl and set it on a clean work surface. Separate the dough into 8 equal pieces. (I used my kitchen scale and weighed each at 3.25 ounces each so they would be exactly even.)
Shape each piece into a ball. Transfer the dough balls onto a parchment-lined baking sheet. Flatten each ball with your hand so it looks like a disc. Cover the rolls and let them rise again until noticeably puffy.
Preheat oven to 375° F. Brush rolls with half of the melted butter. Bake for 15 to 18 minutes, or until golden. Remove from the oven and brush each roll with the remaining melted butter. Let cool before serving.
Servings
Yields: 8 servings.
Storage and Reheating
Allow burger buns to cool completely before storing. Keep them in an airtight container at room temperature for up to 3 days or freeze, wrapped tightly, for up to 3 months. To freeze your homemade hamburger buns, ensure they are completely cooled after baking, then place them into large, freezer-safe, resealable bags before putting them in the freezer. To reheat, warm in a 350°F oven for 5–7 minutes or microwave for 10–15 seconds until soft. If frozen, thaw at room temperature before reheating.
Holly’s Tips for The Best Homemade Hamburger Buns:
- Measure Flour Accurately: Spoon the flour into your measuring cup and level it off. Too much flour can make the buns dense.
- Use Warm Water: Keep your water around 110°F to activate the yeast properly without killing it. If it feels comfortably warm to the touch, it’s just right.
- Knead Until Smooth: The dough should feel soft and slightly tacky but not sticky. Kneading for about 7 minutes builds the gluten structure that gives the buns their chewy texture.
- Let It Rise Fully: Don’t rush the rise! The dough should double in size for that perfect light and airy crumb. Warm environments help; around 75–80°F is ideal.
- Flatten Before Baking: Gently press the dough balls into discs before the second rise. This helps them bake up wide and round rather than tall and domed.
- Butter Twice for Flavor: Brushing with melted butter both before and after baking gives the buns a beautiful golden sheen and irresistible buttery taste.
- Cool Before Slicing: Let the buns cool completely before cutting to avoid squishing.
Frequently Asked Questions:
Yes! If you’re using active dry yeast, dissolve it first in the warm water (about 110°F) with a pinch of sugar and let it sit for 5–10 minutes until foamy. Then proceed with the recipe as written.
The dough should double in size during the first rise, which usually takes about 1½ hours. To test, gently press your finger into the dough. If the indentation remains, it’s ready.
Yes. Mix the ingredients in a large bowl with a wooden spoon until a dough forms, then knead by hand on a lightly floured surface for about 10 minutes until smooth and elastic.
You sure can! Prepare the dough through the first rise, then cover tightly and refrigerate overnight. The next day, bring it to room temperature, shape it into buns, and continue with the second rise before baking.
Definitely! These buns are versatile and taste amazing with pulled pork, BBQ chicken, or even breakfast sandwiches. For sliders, simply divide the dough into smaller portions before baking.
To make these burger buns gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour that contains xanthan gum. You may need to add 1–2 tablespoons of extra liquid if the dough feels dry. Mix just until combined. Gluten-free dough doesn’t require extensive kneading. Let the dough rise in a warm spot until slightly puffed, then bake at 375°F for 15–18 minutes until golden. Let the buns cool completely before slicing.
Similar Recipes
Looking for a burger recipe? Start with my classic In-N-Out Cheeseburger.
Craving more comfort food made from scratch? Try my Homemade Corn Dogs next.
In the mood for something healthier? My Cheeseburger Lettuce Wraps use lettuce in place of a bun with all the best burger fixings.
Can’t get enough of homemade bread? Don’t forget to try my Amazing Dinner Rolls, French Bread Rolls, and Easy No-Knead Artisan Bread next.
Have you made this Homemade Hamburger Buns recipe? 🍽️
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #HomemadeHamburgerBuns #BurgerBun #LifeInTheLofthouse
Homemade Hamburger Buns
Ingredients
- 2 Tablespoons salted butter softened
- 1 large egg beaten
- 3 ½ cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 Tablespoon instant yeast
- 1 cup warm water about 110° F
Topping
- 3 Tablespoons salted butter melted
Instructions
- In a stand-mixer, fitted with the dough hook, combine butter, egg, flour, sugar, salt, yeast and water. (No need to proof the yeast in the water first)
- Mix together on low speed until combined and a dough forms. Knead dough for 7 minutes or until it is soft and smooth. There should not be any dry bits of dough in the bottom of the bowl. If there is, add another tablespoon of water and continue to knead until dough is smooth.
- Spray a large bowl with non-stick spray and place dough inside. Turn to coat and then cover bowl with a dish towel or saran wrap. Let dough rise until doubled in size. About 1 1/2 hours.
- Once dough has risen, remove from bowl and set on a clean work surface. Separate dough into 8 equal pieces. (I used my kitchen scale and weighed each at 3.25 ounces each so they would be exactly even.)
- Shape each piece into a ball. Transfer the dough balls onto a parchment lined baking sheet. Flatten each ball with your hand so it looks like a disc. Cover the rolls and let rise again until noticeably puffy.
- Preheat oven to 375° F. Brush rolls with half of the melted butter. Bake for 15 to 18 minutes, or until golden. Remove from oven and brush each roll with the remaining melted butter. Let cool before serving.
Notes
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I’ve never thought of making my own hamburger buns. Who has time for that? BUT I actually tried it today and am sold!!!!! Thank u! Thank u Ms. Lofthouse! We loved them and love your blog!
I’ll be those are a million times better than store bought ones!
I just made these, smells and looks amazing!
I made these today to be the bread in the leftover Monterey Chicken’s sandwich. These buns ended up being the star of the lunchtime show. I counted my son eating 3/4 of one before lunch, one at lunch, and 1/2 of one after lunch. Thanks for this awesome recipe. If it’s okay, I’m linking back to this blog entry from my blog when I write about it.
Yay! Glad they were a hit!
These were perfect! I don’t know if I’ll ever be able to eat a burger bun from a package/bag again. The whole family kept going on and on about how yummy they were. Thanks so much for a delicious (and easy!) recipe that did not disappoint!
I just made these hamburger buns and excited to try them tonight for dinner. They sure do look DELISH!!!
I don’t have and can’t afford a stand mixer, so can I mix these by hand? These look so wonderful! And so much healthier than the store bought variety 🙂
i’m wondering how early I can make these…throwing a graduation party/cookout on Saturday and I think I may just make these instead of buying store bought…I would have to make 50 hamburger and 50 hot dog…do you think if I made them on Wednesday they would still be good for Saturday?
Mandi, I would make them closer to Saturday. I honestly feel they are best made and eaten the same day.
thanks!
I made the hamburger buns today and just wanted to say thank you for sharing the recipe.
I live in Germany and we can just buy buns like the ones from McDonalds. They turned out really great.