This homemade hamburger buns recipe is a true game changer. Perfect for burgers, chicken sandwiches, or pulled pork, these soft, flavorful buns will elevate any filling.
I first shared these homemade burger buns almost 15 years ago, and they’ve been a family favorite from the start. The texture and flavor are noticeably better than store-bought buns—soft, moist, and tender. Even picky eaters notice the difference.
I often double the batch so we have extras. Leftover buns are great plain the next day and never get that packaged-bun chewiness. Give these super-soft hamburger buns a try—you won’t miss store-bought ones.
How to make homemade hamburger buns
- Make the dough. Combine warm water, oil, sugar, instant yeast, salt, and an egg with about 1 1/2 cups of flour in a large bowl. Beat until smooth, then add more flour until the dough is slightly sticky but no longer clings to your finger. Knead about 5 minutes in a stand mixer with a dough hook or on a lightly floured surface.
- Rest. Return the dough to the bowl, cover, and let it rest for about 5 minutes.
- Form. Divide the dough into eight equal portions. Roll each portion into a smooth ball.
- Rise. Place the dough balls on a silicone-lined or greased baking sheet. Press each ball gently with the palm of your hand to flatten slightly. Cover and let rise 30–60 minutes at room temperature, until doubled in size.
- Add seeds (optional). If desired, brush the tops with a little water and sprinkle sesame or poppy seeds.
- Bake. Bake in a preheated oven at 350°F (175°C) for 15–18 minutes or until golden brown.
- Cool and slice. For easiest slicing, cool the buns completely on a wire rack before cutting.
These buns are ideal for burgers, sloppy joes, or any sandwich you want to make extra special.
Store leftover buns in a plastic bag or airtight container at room temperature for 2–3 days. Make sure they are completely cool before storing so they won’t sweat and become soggy.
Recipe variations
- Use active dry yeast instead of instant yeast—dissolve it in the warm water first and allow a 30-minute first rise before shaping. The second rise may take longer.
- Brush buns with an egg wash before baking for a shiny, deeper-colored crust.
- Substitute bread flour for all-purpose flour for a chewier crumb.
- Try half whole wheat flour for a slightly heartier bun.
- Instead of seeds, brush buns with melted butter after baking for a soft, buttery top.
Can I make hot dog buns with this recipe?
Yes. Shape each portion into an oblong about 6 inches long instead of a round ball. Rising time is the same, but bake time may be slightly shorter.
Pro tips for perfect buns
- Check your yeast is active. If uncertain, proof 1 teaspoon yeast with 1/4 teaspoon sugar in 1/4 cup warm water (100–115°F) for 10–15 minutes. It should become foamy.
- Measure flour by feel. The dough should be soft and elastic; adding too much flour will make dense, tough buns instead of soft, fluffy ones.
Hamburger buns recipe details
Hamburger Buns Recipe
The softest, fluffiest hamburger buns you’ll taste. These far outperform store-bought rolls.
Prep Time: 1 hr | Cook Time: 18 mins | Total Time: 1 hr 18 mins
Servings: 8 buns | Calories: 217 kcal (approx.)
Ingredients
- 3/4 cup warm water
- 2 Tbsp canola oil
- 2 Tbsp granulated sugar
- 2 tsp instant yeast (I used SAF)
- 1 tsp salt
- 1 large egg
- 2 3/4 cups all-purpose flour, more or less as needed
- Optional: sesame seeds or poppy seeds
Instructions
- Combine water, oil, sugar, yeast, salt, and egg with about 1 1/2 cups flour in a large bowl and beat until smooth.
- Add enough flour to form a soft dough that is tacky but not sticky. Knead 5 minutes in a mixer or on a lightly floured counter.
- Let dough rest 5 minutes, then divide into 8 equal pieces and roll into balls.
- Place balls on a greased or silicone-lined sheet, press down slightly, cover, and let rise until doubled (30–60 minutes).
- Brush tops with water and sprinkle seeds if desired.
- Bake at 350°F for 15–18 minutes until golden brown.
- Cool on a wire rack, then slice and serve.
Nutrition (approx. per bun)
- Calories: 217 kcal
- Carbohydrates: 37 g
- Protein: 6 g
- Fat: 5 g
- Sodium: 302 mg
Soft, flavorful, and versatile—these buns make any sandwich better. Try them for your next cookout or weeknight dinner and enjoy homemade bread that’s simple to make and delicious to eat.