Homemade Hamburger Buns
Homemade Hamburger Buns

Soft and fluffy homemade hamburger buns are the perfect vehicle for burgers, chicken salads and sandwiches.

Soft and fluffy golden hamburger buns straight out of your own oven will have you wondering why you ever messed with those ubiquitous buns in a bag.

In fact, these are easy enough to make for even the novice baker. A stand mixer with a dough hook does all the heavy lifting.

If you don’t already have a stand mixer, here’s a guide to help you choose the best mixer for all your baking needs.

Homemade hamburger buns

The ingredients — flour, butter, honey, egg, yeast, and buttermilk — have a homey, comforting feel. Baking your first bread can be a stressful process. There are so many factors and variables. Did it rise enough? Can I get it out of the pan? But buns are low on the anxiety meter. With small balls on a baking sheet, the stakes are not as high.

You mix about half the flour with the liquid ingredients and beat them together with the mixer attachment to start the gluten action, which makes the dough stretchy and gives it structure.

Once you’ve gradually added most of the remaining flour (keeping back a few tablespoons if the dough seems very sticky), the dough hook goes to work. Then all you have to do is wait.

Once the dough has risen, shape the buns and let them rise again on the baking sheet. Fifteen minutes in the oven and you have gorgeous browned buns ready for any grilled burger you make. You can also eat these rolls toasted with butter and jam (seriously!) or stuff them with your favorite sandwich filling, tuna salad, egg salad, or pulled pork. Life is good!

How to divide and shape hamburger buns

How to shape hamburger buns:

  • Turn the dough out onto a floured board and cut into 8 wedges like a cake. If you have a scale, weigh the dough and then divide the weight by 8 to determine the weight of each roll. If you don’t have a scale, here are a few brands we recommend.
  • There’s a great trick you can use to shape the dough into balls by turning each piece with your cupped hands on the work surface. If you’ve never done it before, it takes a little practice. The alternative is to simply shape the dough into balls by pulling the edges of the dough towards the center and pinching them. This is an easier approach!
  • Before flattening the dough on the baking sheet, space the rolls about 3 inches apart. You want to give the buns enough room as they rise.

A note about yeast

For ease of preparation I use instant yeast as it is designed to be added directly to flour whereas active dry yeast needs to be hydrated first. Yeast lasts a long time in the freezer (I usually buy instant yeast in a 1 pound pack).

If you’re concerned that your yeast is old and may not be active, check first by stirring it into 1/4 cup of warm water with a pinch of sugar. Let sit for about 10 minutes, and if it foams and bubbles, it’s still active. If it doesn’t, discard it.

For more information about the different types of yeast and how to test them, see A Guide to Yeast.

Ways to make homemade hamburger buns

For shiny, golden tops, egg washing is essential. You can leave them plain or sprinkle with sesame seeds, poppy seeds, or any bagel seasoning. The egg wash helps them stick to the buns and gives a golden brown tint to the finished baked bread.

Hamburger Bun Adjustments

I urge you to follow the recipe as written if this is your first time baking buns. Once you have the basic recipe, you can experiment with a much greater likelihood of success.

Here are a few ways to tweak this recipe:

  • Mix flour: Try whole-wheat flour, or use half all-purpose flour and half whole-wheat flour.
  • Be ready to adapt: When swapping wheat flour for white flour, it’s important to remember that wheat flour absorbs more liquid than white flour, so you’ll need to adjust the ratios to get the right moisture content.
  • Make yourself small: Use this recipe for Homemade Slider Buns! Instead of cutting the dough into 8 wedges, cut it into 16. You’ll end up with smaller hamburger buns that are perfect for slider patties.

For storing, freezing and defrosting hamburger buns

To store: The buns stay on your counter for up to three days. Just store them in a zipped bag, but only after they’ve completely cooled. If you pack them up too early, condensation will form inside the bag.

Freeze: I like to wrap each roll in plastic and then freeze them in a zip lock bag for up to 3 months. To thaw, unwrap and let rest on a wire rack at room temperature for about 20 minutes, or place in a 350°F oven for about 10 minutes.

Homemade hamburger buns

preparation time
20 minutes

cooking time
15 minutes

rising time
2 hrs 30 mins

total time
3 hrs 5 mins

8 servings

8 hamburger buns


  • 3 tablespoons (42G) unsalted butter

  • 2 tablespoons (42G) honey

  • 1 cup (224G) buttermilk

  • 2 big eggsdivided

  • 3 1/4 to 3 1/2 cups (390G to 420G) all purpose flourdivided

  • 1 tablespoon (9.3G) immediately Yeast

  • 1 1/2 teaspoons (8.5G) Salt

  • 1 teaspoon (4G) vegetables or olive oil

  • 1 tablespoon (fifteenG) water

special equipment

  • blender


  1. Melt butter and mix wet ingredients:

    Place the butter and honey in a Pyrex measuring cup. Cover it with a paper towel (butter can overheat). Microwave in 10 second intervals for about 40 seconds or until butter melts.

    In the measuring cup with the melted butter, add the buttermilk and 1 egg. Beat with a fork until combined.

  2. Combine the dry ingredients and the yeast:

    In a stand mixer fitted with the paddle attachment, add 2 1/2 cups flour, yeast and salt. Turn the mixer on to stir or low and mix them together.

  3. Mix and knead the dough:

    With the mixer on low speed, add the buttermilk mixture to the flour mixture in the food processor all at once and mix until the liquid and dry ingredients are thoroughly combined. The dough will look soft and sticky.

    Set mixer to medium-high and beat for 1 minute or until dough is soft and stretchy.

    Switch to the dough hook. On low speed, gradually mix in 3/4 cup of the flour.
    (Leaves 1/4 cup of flour, which you can add to the dough if it’s too sticky, but you may not need it.)

    Knead the dough for 8 minutes or until the dough forms a ball that pulls away from the sides of the bowl. Pause the mixer occasionally to push down any dough that is creeping up the dough hook.

    If the dough seems very sticky, add more flour, 1 tablespoon at a time, until the dough feels soft and firm but still slightly sticky. Shape the dough into a ball.

  4. First ascent:

    Place the oil in a large bowl and swirl it over the bottom of the bowl. Add the ball of dough, turning to coat with the oil. Cover with cling film and let rise in a warm place until doubled in size, about 1 1/2 hours.

  5. Shape rolls:

    Roll out the dough on a lightly floured board and press lightly to deflate. Using a knife or bench scraper, divide the dough into 8 equal pieces and cut into wedges like a pie. Move all of the wedges to one side of the board so you have room to shape the dough.

    Hold a piece of dough in one hand and pull the edges toward the center to form a ball. Pinch edges to seal, turn ball seam side down and place on part of board with very little or no flour. You’ll need a little tack to get traction as you finish forming the roll.

    Place your fingers on one side of the reel and move them in a circular motion, cup your hand towards your thumb and use the friction on the board to shape it into a ball. Wipe off excess flour with a damp cloth if the buns are not sticking to the board. Repeat with the remaining buns.

  6. Final shaping and rising and preheat oven:

    Line a baking sheet with parchment. Flatten the buns so they are about 3 inches in diameter and place them 3 inches apart on the baking sheet. Cover loosely with cling film and let rise until puffy and almost double in size, about 1 hour.

    Towards the end of the proofing time, preheat the oven to 375ºF.

  7. Brush with egg yolk:

    In a small bowl, beat the remaining egg and 1 tablespoon water with a fork until well combined. Using a pastry brush, brush the rolls with the egg wash, using a light touch so the batter doesn’t deflate.

  8. Bake the bread and let it cool:

    Bake for 15 to 18 minutes or until golden brown. You can also check doneness with an instant-read thermometer.

    Your buns are ready when the thermometer inserted into the center of the bun reaches 190°F. Remove from the oven and set on a wire rack to cool. Slice and serve at your next BBQ!

nutritional information (per serving)
282 calories
7g Fat
46g carbohydrates
8g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!