Recipes Bread Yeast Bread Recipes Rolls and Buns Homemade Hamburger Buns 4.9 (987) 816 Reviews 548 Photos These soft hamburger buns are perfect for burgers, pulled pork, or your favorite sandwich filling. I've gotten a thousand requests for these! Not only are these the perfect shape, but they taste way better than anything that comes out of a plastic bag. The total time takes almost 4 hours, but the actual amount of work involved is maybe 10 minutes. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on February 26, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share 548 548 548 548 548 Sure, you could buy hamburger buns at the grocery store — but where's the fun in that? It's easier than you think to make homemade hamburger buns, and they're way more delicious than the store-bought alternative. How to Make Hamburger Buns It couldn't be easier to make these homemade hamburger buns. You'll find the step-by-step recipe below — but here's a brief overview of what you can expect: Make the dough. Let the dough rise.Form the buns. Bake the buns, then let them cool completely. Slice the buns in half lengthwise. Begin by proofing the yeast with some of the flour. Once the yeast is foamy, add the remaining flour, an egg, butter, sugar, and salt. Fit a stand mixer with a dough hook and knead the dough, scraping the sides often, until it's soft and sticky. Transfer the dough to a floured surface and form into a smooth, round ball. Tuck the ends underneath and return the dough to an oil-drizzled stand mixer bowl. Ensure the dough is coated with oil, then cover and allow to rise in a warm place until it has doubled in size. Transfer the dough back to the floured work surface. Pat into a slightly rounded rectangle, then cut into eight equal squares. Use your hands to shape and pat the squares into discs. Arrange the buns on a floured baking sheet, cover, and let rise until they've doubled in size. Brush the buns with an egg wash and sprinkle with sesame seeds. Bake in a preheated oven until lightly browned. Remove from the oven, allow the buns to cool, and slice in half lengthwise to serve. Best Burger Recipes for Homemade Hamburger Buns Dotdash Meredith Food Studios What's the point of homemade hamburger buns if you don't have homemade hamburger patties to go in them? Try one of these top-rated recipes: Juiciest Hamburgers Ever Best Turkey Burgers Quinoa Black Bean Burgers Ranch Burgers Bacon-Wrapped Hamburgers Or, explore our entire collection of Burger Recipes. How to Store Hamburger Buns Store the homemade hamburger buns in an airtight container or wrapped in foil at room temperature for up to five days. Avoid short term refrigeration, as this will dry them out. Can You Freeze Hamburger Buns? Yes, you can freeze homemade hamburger buns (though they're best enjoyed fresh). Transfer the cooled buns to a freezer-safe container, then wrap in a layer of foil. Label with the date and freeze for up to two months. Thaw on a paper towel at room temperature. When it's about halfway thawed, flip the bun, and replace the paper towel. Allrecipes Community Tips and Praise "This recipe was so simple and fun to make," according to Kris Allfrey. "The hamburger buns were so light and the crumb texture was perfect. I followed the recipe and Chef John's instructions to the letter. I wouldn't change a thing about this recipe. They are excellent for pulled-pork sandwiches." "I didn't make any changes except for what I put on top of the buns. I put dried onion, parsley, sesame seeds, and poppy seeds," says Ron Doty-Tolaro. "Also, as a rule of thumb, when making any kind of rising bread, lightly push in on the dough with one finger. If the dough is ready it will bounce back out. If the indentation stays in, knead it more." "Loved the buns," raves Mysti Williams. "I made them for burgers the first time. Tonight, I'm making them for Sloppy Joes. Can't wait. Truly delicious." Editorial contributions by Corey Williams Homemade Hamburger Buns 4.9 (987) Prep Time: 20 mins Cook Time: 15 mins Additional Time: 3 hrs 10 mins Total Time: 3 hrs 45 mins Servings: 8 Yield: 8 buns Save Rate Print Share Ingredients 1 (.25 ounce) package active dry yeast (such as Fleischmann's ActiveDry Yeast) 1 pound all-purpose flour, or as needed - divided 1 cup warm water (105 degrees F/41 degrees C) 2 large eggs, divided 3 tablespoons butter, melted 3 tablespoons white sugar 1 ¼ teaspoons salt 1 teaspoon olive oil 1 tablespoon milk 1 teaspoon sesame seeds, or as needed Directions Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes. Dotdash Meredith Food Studios Whisk 1 egg, melted butter, sugar, and salt thoroughly into the yeast mixture. Add remaining flour (about 3 cups). Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour. Dotdash Meredith Food Studios Transfer dough onto a floured work surface; dough will be sticky and elastic but should not stick to your fingers. Gently form dough into a smooth, round shape, tucking loose ends underneath. Dotdash Meredith Food Studios Wipe out the stand mixer bowl and drizzle in olive oil. Place dough in the bowl and turn it several times until the surface is thinly coated with oil. Cover the bowl with aluminum foil and let dough rise in a warm place until doubled in size, about 2 hours. Dotdash Meredith Food Studios Line a baking sheet with a silicone mat or parchment paper. Transfer dough to a floured work surface and pat to flatten any bubbles; form into a slightly rounded, 5x10-inch rectangle, about 1/2 inch thick. Dotdash Meredith Food Studios Dust dough lightly with flour if needed and cut into eight equal pieces. Form each piece into a round shape, gently tucking ends underneath as before. Dotdash Meredith Food Studios Use your hands to gently pat and stretch the dough rounds into flat, 1/2-inch-thick discs. Arrange buns about 1/2 inch apart on the prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled in size, about 1 hour. Preheat the oven to 375 degrees F (190 degrees C). Beat remaining egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds. Dotdash Meredith Food Studios Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely. Tear the buns apart and slice in half crosswise to serve. DOTDASH MEREDITH FOOD STUDIOS Recipe Tips One pound of flour is equal to about 3 1/2 cups.When in doubt, go for dough that's a little too sticky rather than too dry. You can always knead a little more flour into these. I Made It Print Nutrition Facts (per serving) 292 Calories 7g Fat 49g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 292 % Daily Value * Total Fat 7g 9% Saturated Fat 3g 17% Cholesterol 58mg 19% Sodium 415mg 18% Total Carbohydrate 49g 18% Dietary Fiber 2g 6% Total Sugars 5g Protein 8g 16% Calcium 24mg 2% Iron 3mg 17% Potassium 101mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved