This recipe for Homemade Hamburger Buns yields a reliably soft, yet sturdy bun that can withstand all the toppings. It's made with only 7 ingredients.

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Why you'll love this recipe
This Homemade Hamburger Bun recipe is my absolute favorite master dough recipe to use for most of my buns, from Pepperoni Buns to Braided Tuna Buns.
Not too big nor too small: the recipe yields 10 buns that 3.5" in diameter, so that they're not too small, nor too big.
Soft & delicious: these burger buns are soft and spongy, yet are also sturdy enough to hold the burger and all the toppings.
Easy to make: the recipe comes together within 2.5 hours, meaning you can get this started in the afternoon and have them ready for dinner.
Minimal ingredients: only a few simple ingredients in the dough!
Versatile: this bun is the master dough for many of my Chinese bakery breads and buns, including coconut almond frangipane buns, pizza pockets, and spam & egg buns.
Ingredients you'll need
- all-purpose flour: you can use either all-purpose flour or bread flour if you have it; bread flour will give the buns a chewier texture; if using all-purpose flour, just be sure to knead the dough long enough to develop the gluten structure (windowpane effect)
- egg: adds structure and moisture to the dough
- sea salt: flavors the dough
- whole milk: adds moisture; you can use any type of milk you like
- granulated sugar: helps the yeast activate and provides a hint of sweetness to the dough
- active dry yeast: or instant yeast (reduce the amount by ¼)
- avocado oil: or any light neutral vegetable oil

How to make hamburger buns from scratch
In a bowl, add the warmed milk, granulated sugar and yeast. Give it a stir and let the yeast activate.
To a stand mixer bowl fitted with a dough hook attachment, add the flour, egg, salt, and oil. Add the activated yeast mixture and knead until the dough becomes smooth and shiny, about 5-8 minutes.
Transfer the dough to a lightly greased bowl and cover with a tea towel. Let the dough rise in a warm location until doubled in size, about 1-1.5 hours, depending on how warm it is.

Once risen, deflate the dough and divide into 10 equal balls.
Shape each dough into a round ball with your hand and place each dough ball on a parchment-lined baking sheet, allowing a few inches in between.
Press the dough down firmly to flatten and cover with a tea towel.
Preheat the oven to 350F.
Once the dough balls have risen and are slightly puffy, lightly brush with milk.
Add toppings such as sesame seeds (if you wish).
Bake at 350F for 15-17 minutes, until lightly golden.
Remove from the oven and let cool on a wire rack.
Let the buns cool before slicing in half.


Bun topping ideas
This truly is a versatile hamburger bun recipe. Change up the toppings and make them your own.
For the tops of the buns, you can leave them plain or add:
- sesame seeds (black and/or white)
- poppy seeds
- onion flakes
- shredded cheese (and make cheese buns)... mmm yum!
- furikake: a Japanese rice seasoning with seaweed, sesame seeds
- za'atar: a Middle Eastern seasoning with oregano, thyme, marjoram
- chimichurri: an Argentinian seasoning with parsley, oregano, and red pepper flakes
What to use the buns for
These hamburger buns are not only great for all types of burgers, but they're amazing as sandwiches.
Instead of croissant sandwiches, add some ham, cheese or prosciutto to make regular bunwiches.
Twist them into braided tuna buns, coil the dough around pepperoni sticks to make pepperoni buns, or pumpkin corn buns.

How to store the buns
Store the cooled hamburger buns in an airtight container at room temperature for up to 3 days.
You can also store them in the fridge for up to 1 week.
These burger buns freeze beautifully.
Store the buns in a freezer-safe container for up to 3 months.
How to reheat & serve
Reheat the buns by placing them in the microwave for about 30 seconds, until soft.
You can also reheat frozen buns by microwaving them for about 1 minute.
Alternatively, you can steam the buns to reheat them.
Also, you can toast the buns in a toaster/oven, or grill.
FAQs & troubleshooting
How to tell if the dough is properly kneaded?
When the dough becomes smooth, elastic, and slightly tacky but not sticky.
It should pass the "windowpane test" -- gently stretch a small piece between your fingers; if it forms a thin, translucent sheet without tearing, it's ready.
How can I tell if the dough is properly proofed?
Use the poke test -- if the dough:
- the bounces back right away when you poke the dough, it's not ready yet; give it some more time.
- leaves an indentation and bounces back slowly, it's ready to go.
- leaves an indentation and doesn't bounce back, it may be overproofed -- time to get it in the oven ASAP.
Can I double the recipe?
Of course, you can make more buns by doubling the recipe.
Can I make them into mini slider buns?
Of course, just divide the dough into smaller portions (I like to divide the same batch of dough into 15 portions for mini buns and bake for 12-13 minutes at 375F).
Can I make them into hotdog buns?
You sure can -- refer to my bakery-style hotdog recipe on how to shape them.

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Did you make this recipe?
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Homemade Hamburger Buns
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 250 ml whole milk
- 15 g granulated sugar
- 8 g active dry yeast
- 500 g all-purpose flour
- 1 large egg
- pinch of sea salt
- 60 ml avocado oil
For the topping:
- 1 tablespoon whole milk
- 1 tablespoon sesame seeds (black or white) optional
Instructions
- In a bowl, add the warmed milk, granulated sugar and yeast. Give it a stir and let the yeast activate.
- To a stand mixer bowl fitted with a dough hook attachment, add the flour, egg, salt, and oil. Add the activated yeast mixture and knead until the dough becomes smooth and shiny, about 5-8 minutes.
- Transfer the dough to a lightly greased bowl and cover with a tea towel.
- Let the dough rise in a warm location until doubled in size, about 1-1.5 hours, depending on how warm it is.
- Once risen, deflate the dough and divide into 10 equal balls.
- Shape into a round ball with your hand and place each dough ball on a parchment-lined baking sheet, allowing a few inches in between.
- Press the dough down firmly to flatten and cover with a tea towel.
- Preheat the oven to 350°F/177°C.
- Once the dough balls have risen and are slightly puffy, lightly brush the tops with milk.
- Add toppings such as sesame seeds (if you wish).
- Bake at 350°F/177°C for 15-17 minutes, until lightly golden.
- Remove from the oven and let cool on a wire rack.
- Let the buns cool before slicing in half.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Healthy World Cuisine
Homemade is so much better than store bought. Your hamburger buns look so light and fluffy. Stay well and take care
Heidi | The Frugal Girls
Bring on the flavor!! I loved your idea to add cheese on top to create cheesy buns.
2pots2cook
Homemade is the best ! Thank you so much ! Plain for me please, so I could play with the stuffing 🙂
David @ Spiced
I absolutely love homemade burger buns! I went through a phase some years ago where I swore I wouldn't ever buy store-bought buns again. But then Robbie came along - haha. This recipe is inspiring me to make homemade burger buns again. Your recipe sounds fantastic!!
Kim | Give it Some Thyme
There's nothing like homemade bread and buns will surely take whatever is in between to another level. And love all the topping ideas!
Linsey
Homemade burger buns are always healthier and I like that there are no preservatives and additives.
Ben | Havocinthekitchen
These buns look and sound wonderful Michelle - light and airy yet they appear a bit chewy too (Just as I like!) and perfectly-browned. Look forward to your burger creations (which I hope you will be sharing!)
Pam
I had never thought of making my own burger buns until I saw this recipe! They are perfection.
Sara Welch
This was such an easy recipe and they turned out perfect! Light, fluffy and delicious!
Michelle
Amazing, thanks for trying the recipe Sara! Glad you enjoyed it 🙂
Claudia Lamascolo
these are so delicious I dont even need a hamburger in them slathered butter and good to go!
Biana
These buns look amazing! Perfect for grilled burgers.
Rachel Lim
Is there any replacement for avocado oil?
Michelle
You can use any light vegetable oil or melted butter for these buns.
Dionne
I love making these for my lunchbox. Adding a bit of butter on top makes it perfectly yummy in the morning!
Crystal Chan
Hi there,
I was wondering what the average time it would take to proof?
Is there a range?
Michelle
Hi Crystal, it depends on how warm your kitchen is, but generally the proofing time takes anywhere from 45 - 90 minutes. If you're in a colder environment, it may take much longer. Also if you're using instant vs active dry yeast, that may also affect the proofing time.