Name: Homemade Hamburger Buns
Prep time: 30 min
Cook time: 25 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 1 cup warm milk (skim, low-fat, or whole); 2 1/4 teaspoons active dry or quick rise yeast (1 packet); 2 tablespoons granulated sugar; 3 1/2 cups bread flour (or all-purpose flour); 1 1/2 teaspoons salt; 3 tablespoons unsalted butter, very soft; 2 large eggs, room temperature; 1 large egg (for egg wash); 1 tablespoon water (for egg wash); 2 tablespoons sesame seeds (optional, for topping)

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These homemade hamburger buns are soft, fluffy, and just slightly chewy, with a hint of sweetness that makes them irresistible. Every time I make them, I’m reminded how much better they are than anything I can buy at the store. They’re sturdy enough to hold a big, juicy burger with all the fixings, yet light and tender enough to enjoy on their own.

Why You’ll Love This Recipe

I love how approachable this recipe is, even though it sounds like a bakery-style project. The dough comes together easily, and with just a little kneading and resting, I can turn out buns that look and taste professional. I also like that I can top them with sesame seeds for a classic look, or keep them plain if that’s what I’m craving. Freezing them works beautifully too, so I often make a batch and keep extras on hand for quick burger nights.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

milk (any kind: skim, low-fat, or whole)
active dry or quick rise yeast
granulated sugar
bread flour (or all-purpose flour)
salt
unsalted butter, very soft
eggs, room temperature

For the topping:

egg
water
sesame seeds (optional)

Directions

I start by warming the milk, then mixing in yeast and a pinch of sugar. Once foamy, I know it’s ready.
I combine the yeast mixture with flour, sugar, salt, butter, and eggs. I mix until all the flour is absorbed.
I knead the dough by hand or with a mixer until smooth and elastic. It should feel slightly sticky but manageable.
I let the dough rise in a greased bowl until doubled, usually 1 to 1½ hours depending on the yeast.
I punch down the dough, divide it into 8 equal pieces, and shape each into a ball. I flatten them slightly for burger buns.
After another rise until doubled, I brush with egg wash, sprinkle sesame seeds if I’m using them, and bake at 350°F (175°C) for 22–28 minutes until golden brown.
Once cooled, I slice with a serrated knife right before serving.

Servings and timing

This recipe makes 8 hamburger buns. Prep time is about 30 minutes, kneading takes 8–10 minutes, rising time is around 2½ hours total, and baking takes 22–28 minutes. From start to finish, I can have fresh homemade buns in about 3½ hours.

Variations

I sometimes swap part of the bread flour for whole wheat flour to make heartier buns.
For a softer look, I brush the buns with oil instead of egg wash.
I’ve made slider buns by dividing the dough into 16 pieces and baking them for 15–20 minutes.
Instead of sesame seeds, I’ve sprinkled poppy seeds, oats, or even left them plain for a simpler style.

Storage/Reheating

I store the buns in a zip-top bag at room temperature for up to 3 days. For longer storage, I slice them in half, wrap them well, and freeze for up to 3 months. When I’m ready to use them, I toast them lightly in the oven or toaster to bring back their soft, fresh texture.

FAQs

Can I make these with all-purpose flour instead of bread flour?

Yes, I’ve used all-purpose flour, and the buns still turn out soft and fluffy. They won’t be quite as chewy or rise quite as much, but they’re still delicious.

Can I use buttermilk instead of regular milk?

Yes, I’ve swapped in buttermilk, and it adds a subtle tang to the buns. It works just as well.

Can I reduce the sugar in the recipe?

The sugar gives just a touch of sweetness, but I’ve reduced it or even left it out before. The buns still work beautifully.

Can I make hot dog or sub rolls with this dough?

Yes, I shape the dough into longer rolls instead of rounds. For hot dog buns, I use about 60–75 grams of dough each.

Can I make these with sourdough starter?

Yes, I’ve made a version using starter by replacing part of the flour and liquid. The rise time is much longer, but the flavor is incredible.

Conclusion

These homemade hamburger buns have completely spoiled me—I can’t go back to store-bought. I love the soft, fluffy texture paired with just enough strength to hold up to a stacked burger. Whether I make them plain, with sesame seeds, or even in slider size, they always elevate my burger nights. Once I tried baking them myself, I realized how simple and rewarding it is to have fresh buns straight from the oven.

Homemade Hamburger Buns