If you’ve ever thought about making your own buns from scratch, you’re in for a treat. This Homemade Hamburger Buns Recipe is honestly one of my favorite kitchen projects because the results are fluffy, tender, and just melt-in-your-mouth good. Whether you’re grilling burgers for a family dinner or making sliders for a party, these buns take things to a whole new level. I can’t wait to share the step-by-step, tips, and little tricks that make this recipe so reliably fantastic!

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Why You’ll Love This Recipe

Soft and Fluffy Texture: The dough is perfectly balanced to give you buns that stay tender but hold up to juicy burgers.
Simple, Straightforward Ingredients: I love that you probably already have everything in your pantry, so no last-minute runs to the store.
Customizable Toppings: Whether you want sesame seeds, everything bagel seasoning, or just plain buns, this recipe adapts easily.
Great for Beginners: If you’re new to bread baking, this recipe is forgiving and fun to make together.

A burger sits on a white plate next to a pile of golden, crispy fries. The burger has a soft, shiny sesame seed bun with a green lettuce leaf just under the top bun. Below the lettuce, there are several green pickles and a thick ring of purple onion. Under the onion, there is a slice of bright yellow cheese melting slightly over a thick, juicy beef patty. A strip of crispy bacon peeks out from under the cheese. The bottom bun is toasted and light brown. The plate is on a white marbled surface with a glass of amber-colored drink blurred in the background. Photo taken with an iphone --ar 2:3 --v 7 - Homemade Hamburger Buns, easy burger buns, soft sandwich buns, homemade bread rolls, fluffy burger buns

Ingredients You’ll Need

The beauty of this Homemade Hamburger Buns Recipe is how the ingredients come together for that perfect pillowy bun — not too dense or dry. I’ll share a few personal tips on some ingredients that help keep the texture spot-on.

Flat lay of a small mound of all purpose flour on a simple white ceramic plate, a small white bowl with clear water, a small white bowl filled with granulated white sugar, a few pats of soft unsalted butter, a small white bowl of golden vegetable oil, one heap of fine instant yeast powder on a white ceramic dish, one large whole brown egg with a clean shell, a small white bowl containing fine white table salt, a small white bowl with melted unsalted butter, a small white bowl holding a raw whole egg, a small white bowl with clear water, and a small pile of sesame seeds on a white ceramic plate, arranged in perfect symmetry and natural proportions, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Homemade Hamburger Buns, easy burger buns, soft sandwich buns, homemade bread rolls, fluffy burger buns

All-purpose flour: I like spooning and leveling the flour for accurate measuring; this keeps the dough soft without being too sticky.
Water (heated to 105°F): Warm water activates the yeast just right — too hot and it kills it, too cold and your dough won’t rise properly.
Granulated sugar: Adds a subtle sweetness and helps with yeast fermentation.
Unsalted butter (room temperature): Adds richness and tenderness to the buns.
Vegetable oil: Keeps the buns moist and extends freshness.
Instant yeast (rapid rise): I appreciate how quick this yeast makes the rise without extra fuss.
Large egg (room temperature): Adds structure and color to the buns.
Table salt: Balances flavor and strengthens the dough.
Melted unsalted butter: For brushing before and after baking to get that gorgeous sheen and softness.
Egg mixed with water: Helps seeds or seasonings stick and gives a shiny crust.
Sesame seeds or Everything But The Bagel Seasoning: My favorite toppings to add that extra ‘oomph.’

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Homemade Hamburger Buns Recipe is how flexible it is. Feel free to play around and make it your own!

Slider Buns: I often halve the size to make 16 mini buns perfect for sliders, and they bake in just a bit less time—about 12-14 minutes.
Whole Wheat: Swap half the all-purpose flour for whole wheat for a nuttier flavor and more fiber; just expect a slightly denser bun.
Gluten-Free Version: You can try a gluten-free flour blend, but you’ll want to experiment with xanthan gum and rising times for the best results.
Herb-Infused Buns: Adding finely chopped herbs like rosemary or thyme to the dough gives it a wonderful twist that pairs beautifully with grilled meats.

How to Make Homemade Hamburger Buns Recipe

Step 1: Mix All Your Dough Ingredients Together

I love how easy this part is — just dump all your dough ingredients into the bowl of your stand mixer. I know it sounds almost too simple! Using a dough hook, knead the mixture for about 6 to 8 minutes. You’ll notice the dough becomes soft and smooth, and it might still be slightly tacky — that’s perfect. If it’s too sticky, just add a tablespoon of flour at a time until it feels right.

Step 2: Let the Dough Rise Until Doubled in Size

Once your dough is ready, transfer it to a lightly greased bowl, cover it tightly with plastic wrap, and find a warm spot for it to rise. I usually put mine near my oven or on top of the fridge, and in about 1.5 to 2 hours, it’ll double in volume. This is when the magic really happens, so be patient here!

Step 3: Divide and Shape Into Buns

After the dough has risen, gently punch it down to release excess air. Then, turn it out onto a clean surface and use a bench scraper to divide it into 8 even sections—around 100 grams each. To shape, pinch the bottom edge of each piece, then roll it under your palm to create a smooth ball. This little trick gives you those classic rounded buns.

Step 4: Arrange on Baking Sheet and Second Rise

Place each dough ball seam side down on a parchment-lined baking sheet. Make sure they’re spaced a few inches apart — you don’t want them touching. Then, gently flatten each to about 3 inches in diameter, cover loosely with plastic, and let them rise again for about an hour. You’ll see those buns puff up beautifully.

Step 5: Preheat Oven and Prep the Buns

Preheat your oven to 375°F while your buns are finishing their second rise. Before baking, brush each bun with melted butter, followed by an egg wash made by whisking one egg with a tablespoon of water. This helps the toppings stick and gives the buns a gorgeous glaze. Now, sprinkle sesame seeds or your favorite everything bagel seasoning generously over the top. It’s such a simple step but it adds so much personality!

Step 6: Bake and Finish with Butter

Bake your buns for 15 to 18 minutes, or until they’re golden brown and just irresistible to look at. Freshly baked buns are *the* best — but here’s a personal trick: right after taking them out, brush with any extra melted butter you have. It seals in moisture and keeps the crust soft, plus the flavor? Next level. Then transfer to a wire rack to cool completely before slicing.

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Pro Tips for Making Homemade Hamburger Buns Recipe

Perfect Dough Consistency: If your dough feels sticky, resist the urge to add too much flour—sprinkle lightly instead, since too much flour can make buns dense.
Second Rise Patience: The second rise is crucial for that light texture; don’t rush it—an hour yields the fluffiest buns.
Use Room Temperature Ingredients: I always set eggs and butter out ahead to blend smoothly and help yeast activate properly.
Don’t Skip the Butter Finish: Brushing the buns right after baking locks in moisture — skipping this step was my rookie mistake the first time!

How to Serve Homemade Hamburger Buns Recipe

Homemade Hamburger Buns Recipe - Serving

Garnishes

I’m a big fan of simplicity, so usually I stick to sesame seeds or Everything But The Bagel seasoning on top. For burgers, a little toasted butter on the bun just before serving enhances that fresh-baked flavor and adds a slight crunch. I’ve also tried lightly grilling the buns for a warm, smoky twist — my family goes crazy for it!

Side Dishes

These buns deserve classic, tasty sides like crispy oven fries or a fresh coleslaw. For a richer meal, I pair with baked beans or a vibrant salad with a tangy vinaigrette. The soft buns soak up all those flavors perfectly.

Creative Ways to Present

For special occasions, I like to build a “build-your-own burger bar” where everyone assembles their burger masterpiece. Placing these homemade buns on a rustic wooden board with little bowls of toppings — think pickles, caramelized onions, sliced cheeses, and spicy mayo — makes the meal interactive and a feast for the eyes as well as the palate.

Make Ahead and Storage

Storing Leftovers

After the buns cool, I store them in an airtight container or a resealable bag at room temperature — they stay soft and fresh for 1 to 3 days. Refrigerating them isn’t my favorite because it tends to dry them out faster.

Freezing

I freeze leftover buns all the time! Just pop them in a freezer bag and squeeze out excess air. They’ll keep for 2 to 3 months this way. When you’re ready to use them, thaw at room temperature — it usually takes about an hour or two.

Reheating

To bring buns back to life, I like to warm them in a toaster oven or regular oven at 300°F for 5-7 minutes. This crisps up the crust just enough and warms the inside without drying the bun out. For a quick fix, wrapping them in a damp paper towel and microwaving for 15 seconds works in a pinch!

FAQs

Can I use regular active dry yeast instead of instant yeast for this recipe?

Yes! If you don’t have instant yeast, you can use active dry yeast, but you’ll want to proof it first by dissolving it in warm water (105°F) with a pinch of sugar and waiting about 5-10 minutes until it’s bubbly before mixing it into your other ingredients.
How do I know when my dough has risen enough?

The dough should roughly double in size during rising. A simple test is gently pressing your finger into the dough — if the indentation slowly springs back, you’re good to go. If it doesn’t come back or deflates, it’s over-proofed.
Can I make these buns without a stand mixer?

Absolutely! You can mix the ingredients by hand and knead on a lightly floured surface for about 10-12 minutes until the dough is soft and elastic. It’s a bit of a workout, but totally doable!
Why are my buns dense instead of fluffy?

Dense buns often mean the dough didn’t rise long enough or had too much flour added. Be sure to let it double in size during both rises and handle the dough gently to keep those air bubbles intact.
Can I make this recipe ahead of time?

You can mix and shape the dough ahead of time, then refrigerate it after shaping. Just allow the shaped buns to rise once more before baking. This method lets you enjoy fresh buns without the full wait on baking day.

Final Thoughts

Making your own buns might sound intimidating, but trust me, once you try this Homemade Hamburger Buns Recipe, you’ll never want to go back to store-bought. The satisfaction of biting into a freshly baked bun with your favorite fillings is unbeatable. I love sharing this recipe because it brings people together — and your kitchen will smell amazing, too! So go ahead, roll up your sleeves, and give it a shot; your next burger night will be extra special.