There's nothing quite like the satisfaction of biting into a homemade burger nestled between soft, freshly baked buns.
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Forget store-bought! Making your own Burger Buns brings a level of freshness and flavor that simply can't be matched.
These pillowy buns are fluffy on the inside, slightly crisp on the outside, and bursting with rich, buttery flavor.
They're the perfect accompaniment to any burger or any sandwich fillings, whether you're hosting a backyard BBQ, preparing a family dinner, or just craving a classic.
Follow this simple recipe to create the perfect Homemade Burger Buns and elevate your next burger night to the next level.
How to Make Homemade Burger Buns
Note: The full instructions are provided in the recipe card below.
Combine dry ingredients in a stand mixer.
Gradually add water and mix on low for 4 minutes.
Add butter on medium speed, and mix for 15 minutes until dough is smooth and elastic.
Lightly oil a bowl, place dough in it, cover, and let rise for 1 to 1 ½ hours until doubled.
Turn dough onto a floured surface, divide into 100g pieces, and rest for 10 minutes.
Shape into balls, flatten, place on a parchment-lined baking sheet, cover, and let rise for 30 to 45 minutes.
Preheat oven to 375°F (190°C). Brush buns with egg wash, sprinkle with seeds if desired, and bake for 15 to 20 minutes until golden brown or internal temperature reaches 180°F - 190°F (82°C - 88°C).
Watch Recipe Video
Camila's Tips
- Use warm water (110°F-115°F) to activate the yeast effectively.
- Avoid over-kneading the dough to prevent tough buns.
- Substitute some all-purpose flour with whole wheat flour for added nutrition. Try my recipe for 100% Whole Wheat Hamburger Buns!
- Toasting the buns before assembling your burgers adds a delicious textural contrast.
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Recipe
Homemade Hamburger Buns
Ingredients
- 1 kg bread flour or all-purpose flour
- 20 g kosher salt
- 12 g instant dry yeast
- 80 g sugar
- 30 g dry milk
- 450 ml warm water (110°F to 115°F)
- 113 g unsalted butter, cut into pieces soft but still pliable
Instructions
- Combine the flour, salt, sugar, powdered milk, and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Add the water and mix on low speed for 4 minutes. If necessary, add a little more water.
- Gradually add the butter with the mixer running on medium speed, scraping the sides of the bowl as necessary. After the butter has been fully incorporated, mix on medium speed for 15 minutes or until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic.
- Lightly oil a bowl and place the dough in it. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
- Turn the dough onto a lightly floured work surface and fold it over. Divide the dough into 100g pieces. Cover and let rest for 10 minutes. Shape each piece into a ball by rolling it on an unfloured section of the counter under a cupped hand until it forms a tight, spherical shape.
- Place the dough balls on a baking sheet lined with parchment paper, leaving space between them for rising. Cover the dough with parchment paper, and squash them down with another baking sheet until they are somewhat flattened, about 3-½ inches across, or flatten each dough ball with the palm of your hand. Cover the buns loosely with plastic wrap and let them rise again for 30 to 45 minutes, or until puffed up.
- Preheat your oven to 375°F (190°C). In a small bowl, whisk together the egg, sugar, salt, and milk to create an egg wash. Brush the tops of the buns with the egg wash and sprinkle with sesame seeds or poppy seeds, if desired.
- Bake for 15 to 20 minutes, or until golden brown or until the internal temperature reads 180°F - 190°F (82°C - 88°C).
Watch how to make it
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
