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.
Lately, I've been on a burger binge.
Salmon burgers, tofu burgers, beef burgers and turkey burgers... oh my!
With so many burgers, I need lots of burger buns!
Why this recipe works
This Homemade Hamburger Bun recipe is my absolute favourite master dough recipe to use for most of my buns, from Pepperoni Buns to Braided Tuna Buns.
The recipe yields 10 buns that 3.5" in diameter, so that they're not too small, nor too big.
The burger buns are soft and spongy, yet are also sturdy enough to hold the burger and all the toppings.
It comes together within 2.5 hours, meaning you can get this started in the afternoon and have them ready for dinner.
There's only 7 ingredients.
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: flavours 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
- avocado oil: or any light vegetable oil
How to make the buns
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 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.
Add some ham and cheese to make regular bunwiches.
Twist them into Braided Tuna 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 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 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).
Other recipes you may like
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Let me know if you try out this recipe for Homemade Hamburger Buns -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Homemade Hamburger Buns
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 250 ml whole milk
- 15 g granulated sugar
- 9 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
- 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.
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.
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!
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!)
I had never thought of making my own burger buns until I saw this recipe! They are perfection.
This was such an easy recipe and they turned out perfect! Light, fluffy and delicious!
Amazing, thanks for trying the recipe Sara! Glad you enjoyed it 🙂
these are so delicious I dont even need a hamburger in them slathered butter and good to go!
These buns look amazing! Perfect for grilled burgers.
Is there any replacement for avocado oil?
You can use any light vegetable oil or melted butter for these buns.
I love making these for my lunchbox. Adding a bit of butter on top makes it perfectly yummy in the morning!
I was wondering what the average time it would take to proof?
Is there a range?
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.