Homemade Hamburger Buns

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.

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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