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Weigh your flour, or gently spoon it into a cup and sweep off any excess.
You can find more information on our website, so please take a look.
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To make the dough: Combine and knead all of the dough ingredients by hand, mixer, or bread machine until it forms a soft, smooth dough.
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Cover the dough and let it rise until it has nearly doubled in size, about 1 to 2 hours.
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To shape the buns: Gently deflate the dough and divide it into eight pieces, around 100 grams each. Shape each piece into a ball.
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Flatten each dough ball with your palm until it's about 3 inches across.
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Place the buns on a lightly greased or parchment-lined baking sheet. Cover and let rise until noticeably puffy, about an hour. Toward the end of the rising time, preheat the oven to 375°F.
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Brush the buns with half of the melted butter. To make seeded buns, brush the egg white/water mixture right over the melted butter to help the seeds stick. Sprinkle the buns with your choice of seeds.
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To bake the buns: Bake the buns for 15 to 18 minutes, until they turn golden. Remove them from the oven and brush with the remaining melted butter to give them a satiny, buttery crust. If you've made seeded buns, apply the melted butter carefully to avoid brushing off the seeds.
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Cool the buns on a rack before slicing them in half horizontally. Use them as a base for beef or plant-based burgers or any other favorite sandwich filling.
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Storage information: Store leftover buns, well-wrapped, at room temperature for several days, or freeze them for longer storage.
Elevate your burger game with these delicious, homemade hamburger buns! These brioche-like buns are light in texture and rich in flavor.
This hamburger buns recipe is the only one I’ve used for years! While these buns are enriched with eggs and a bit of butter for flavor, they still manage to be light in texture, yet robust enough to hold all the burger toppings.
No need for a stand mixer—this simple dough comes together easily in a large bowl.
If you want to elevate your burger game this summer, these homemade hamburger buns are a great start. They freeze beautifully, so make a couple of batches and be ready for a leisurely summer BBQ anytime.
Key Ingredients
Bread flour: You’ll get the best results with bread flour, preferably unbleached. If unbleached is hard to find, bleached bread flour will work. You can use all-purpose flour, but your buns may not rise as high.
Active Dry or Regular Instant Yeast: Active dry yeast needs to be proofed in warm water before use. I prefer Instant Yeast (such as SAF Brand), which does not require proofing, but it doesn't hurt to proof it the same way as active dry yeast. Quick-rising or rapid-rise yeast is not recommended for this recipe.
Video: How to Make Homemade Hamburger Buns
Shaping the dough into "balls" can be a bit tricky. The key is creating surface tension, which helps the dough rise higher and results in a smooth top.
This video demonstrates the technique for forming the dough into buns, which I find to be the easiest and most effective method.
1. Stretch the top to create a smooth surface.
2. Flip over and stretch the sides inward, pinching them together.
3. Repeat this around the edges until the sides are smooth.
4. Flip the ball over, with the pinched part down.
Baking Tips
- This dough is very moist and almost sticky when prepared as instructed. To get the lightest buns, add just enough flour to handle the dough without adding too much.
- The dough rises slowly. Be patient and let it double, which may take longer in a cool kitchen and faster in a warm one.
- Weigh the entire dough before dividing it into balls. Divide the total weight by eight to get the correct dough weight for each roll, ensuring uniform size.
- After egg washing and just before baking, top buns with sesame seeds, poppy seeds, or an "everything" mix if desired.
1. Stretch the top to create a smooth top.
2. Flip over and stretch the sides inwards, pinching them together.
3. Repeat this around the edges until smooth.
4. Flip the ball over, with the pinched part down.
Top Tip!
Brush the egg wash evenly and thoroughly, ensuring full coverage to avoid pale spots on the finished buns.
Making Ahead, Storing, and Freezing Homemade Hamburger Buns
These buns are best enjoyed the day they're made but making them in the morning for dinner works perfectly fine.
Store rolls in an airtight container for up to 24 hours. For longer storage, freeze them. They freeze beautifully for up to two months! Simply remove the buns from the freezer and thaw them on the counter, which takes about 30 minutes.
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Delicious, homemade hamburger buns recipe. Makes 8 buns. Freeze beautifully!
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