These homemade burger buns are far superior to anything you’ll find at the store. They have a beautifully soft and fluffy interior with a slightly crisp exterior, making them the perfect base for any type of burger. Whether you’re making classic cheeseburgers, gourmet sliders, or veggie burgers, these buns will elevate your meal.
Why You’ll Love This Recipe
- Light and Fluffy: Perfect texture for holding burgers without being too dense.
- Simple Ingredients: Uses basic pantry staples for an easy homemade touch.
- Versatile: Works for regular-sized buns, sliders, or even sandwich rolls.
- Better Than Store-Bought: Fresh, homemade flavor with no preservatives.
- Freezer-Friendly: Make ahead and store for later use.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Dough:
- Warm whole milk (3 tablespoons / 44 grams), between 105°F and 120°F
- Warm water (1 cup / 237 grams), between 105°F and 120°F
- Instant yeast (2 ¼ teaspoons / 1 packet / 8 grams)
- Granulated sugar (2 ½ tablespoons / 31 grams)
- Large egg (1, room temperature, slightly beaten)
- Bread flour (3 to 3 ¼ cups / 382-406 grams)
- All-purpose flour (⅓ cup / 43 grams)
- Fine salt (1 ½ teaspoons)
- Unsalted butter (3 tablespoons / 43 grams), softened
For Topping:
- Large egg (1, beaten with 1 tablespoon water)
- Sesame seeds (optional)
Directions
Step 1: Make the Dough
- In the bowl of a stand mixer fitted with a dough hook, combine the milk, water, yeast, sugar, and egg.
- Add the flours and mix until incorporated. Then, add the salt and butter.
- Knead on medium-low speed for about 10 minutes, until the dough is soft and slightly sticky but holds its shape. Avoid adding too much extra flour, as it can make the buns dense. If necessary, add up to 3 extra tablespoons (24 grams) of flour gradually.
Step 2: First Rise
- Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm area for 1 to 2 hours, or until doubled in size.
Step 3: Shape the Buns
- Line two baking sheets with parchment paper.
- Divide the dough into 8 equal portions. Gently roll each piece into a smooth ball and place them on the baking sheets, spaced 2 to 3 inches apart.
- Cover with a clean towel and let them rise for 1 to 1 ½ hours, until puffy and nearly doubled.
Step 4: Bake the Buns
- Preheat the oven to 400°F (200°C).
- Lightly brush the tops with the egg wash and sprinkle with sesame seeds, if desired.
- Bake for 15 minutes, rotating the trays halfway through, until the buns are golden brown.
- Transfer to a wire rack to cool completely before serving.
Servings and Timing
- Yield: 8 burger buns
- Prep Time: 20 minutes
- Inactive Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
Variations
- Whole Wheat Option: Replace half of the bread flour with whole wheat flour for a nuttier taste.
- Herb-Infused Buns: Mix in 1 teaspoon of dried herbs like oregano or rosemary for added flavor.
- Brioche-Style Buns: Increase the butter to 5 tablespoons for a richer, softer texture.
- Sliders: Divide dough into 15 pieces, place in a 9×13-inch metal pan, and bake for 15-20 minutes.
- Garlic Butter Buns: Brush with melted garlic butter after baking for an extra flavor boost.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keep in the fridge for up to 5 days. Warm before serving.
- Freezing: Freeze buns in a sealed bag for up to 1 month. Thaw at room temperature before reheating.
- Reheating: Warm in a 350°F oven for 5 minutes or lightly toast before serving.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes. Dissolve active dry yeast in the warm milk and water for 5 minutes until foamy before proceeding.
Why is my dough too sticky?
Humidity can affect dough consistency. Add small amounts of flour (1 tablespoon at a time) if the dough is too sticky, but avoid over-flouring.
How do I get evenly shaped buns?
Use a kitchen scale to weigh each dough portion for uniform size.
Why are my buns too dense?
Over-flouring, under-kneading, or not allowing enough rise time can lead to dense buns. Ensure proper proofing.
Can I make these buns dairy-free?
Yes! Substitute plant-based milk and vegan butter.
Can I make the dough ahead of time?
Yes! After the first rise, refrigerate the dough overnight. Let it come to room temperature before shaping and baking.
What’s the best way to toast these buns?
Slice in half and toast in a skillet with a bit of butter or olive oil for a crispy finish.
Why didn’t my buns rise properly?
Your yeast may be expired, or the dough may not have been proofed in a warm enough environment.
Can I use all-purpose flour instead of bread flour?
Bread flour is recommended for structure, but you can use all-purpose flour if necessary. Expect slightly softer buns.
What’s the best way to serve these buns?
Use for burgers, pulled pork sandwiches, or breakfast sandwiches.
Conclusion
These homemade burger buns are soft, flavorful, and perfect for any burger or sandwich. With their golden crust and pillowy texture, they’re far superior to store-bought versions. Whether you enjoy them fresh or freeze them for later, this recipe ensures you always have fresh, bakery-quality buns at home!
Print
Homemade Burger Buns
- Total Time: 2 hours 35 minutes
- Yield: 8 buns 1x
- Diet: Vegetarian
Description
These Homemade Burger Buns are light, fluffy, and slightly crusty on the outside, making them perfect for any burger! Made with bread flour for structure and richness, these buns are so much better than store-bought. With a simple egg wash and sesame seed topping, this easy homemade bun recipe will take your burgers to the next level!
Ingredients
For the Dough:
- 3 tbsp (44g) warm whole milk (105°-120°F)
- 1 cup (237g) warm water (105°-120°F)
- 2 1/4 tsp (1 packet, 8g) instant yeast (see notes for active dry yeast)
- 2 1/2 tbsp (31g) granulated sugar
- 1 large egg (room temperature, lightly beaten)
- 3 – 3 1/4 cups (382-406g) bread flour (adjust based on humidity)
- 1/3 cup (43g) all-purpose flour
- 1 1/2 tsp fine salt
- 3 tbsp (43g) unsalted butter (room temperature)
For Topping:
- 1 large egg, beaten with 1 tbsp water (for egg wash)
- Sesame seeds (optional)
Instructions
Step 1: Prepare the Dough
- In a stand mixer with a dough hook, combine milk, water, yeast, sugar, and egg.
- Add flours, then mix until incorporated. Add salt and butter, then knead on medium-low for 10 minutes until soft and tacky. (Avoid adding too much flour; slightly sticky dough creates softer buns.)
Step 2: First Rise
- Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size (about 1-2 hours).
Step 3: Shape the Buns
- Line two baking sheets with parchment paper. Divide dough into 8 equal portions.
- Roll each portion into a smooth ball and place on the baking sheet, leaving 2-3 inches of space between each.
- Cover with a clean towel and let rise 1-1½ hours, until puffy and almost doubled.
Step 4: Bake the Buns
- Preheat oven to 400°F (200°C). Brush tops with egg wash and sprinkle with sesame seeds.
- Bake for 15 minutes, rotating halfway, until golden brown.
Step 5: Cool & Store
- Transfer to a wire rack to cool completely before slicing.
- Store in an airtight container or freeze for up to 1 month. Reheat in a 350°F oven before serving.
Notes
- Using Active Dry Yeast? Proof in warm milk + water for 5 minutes until frothy before adding other ingredients.
- Dough too sticky? Add 1 tbsp bread flour at a time, but avoid over-flouring.
- For Slider Buns: Divide dough into 15 balls, bake in a 9×13-inch pan for 15-20 minutes at 400°F.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Burger Buns
- Method: Baking
- Cuisine: American
