Homemade Hamburger Buns - a simple recipe for the best hamburger buns you will ever eat - soft, pillowy and perfect for burgers!
If there is one thing that ruins a great burger more than anything, it's putting it in an average bun, am I right? So because we are coming into summer, prime burger making and eating time, I thought it was only appropriate to make the bread baking challenge recipe for this month the most delicious, soft and fluffy homemade hamburger buns ever!
I've been making burger buns for years but I've never been 100% happy with any recipe. So in the name of perfecting them for this month, I have made dozens and dozens of burger buns - they are now a compulsory meal each week until we get through them all! But the good news for you is that the recipe is now perfect, and you won't need to look for another one again.
As always, there are step by step photos in the post and a video at the bottom showing you exactly how to make them.
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Step 1: Make the dough and first rise
The dough is simple – add water, yeast and sugar and leave it for 5 minutes for the yeast to activate. I love this step as you know for sure that the bread will rise if your mixture gets all bubbly and foamy! If this doesn’t happen, your yeast may be old or expired, so you will need to ditch it and start over. It’s great that you can figure this out at the start, rather than going through the whole bread making process to be disappointed! Add the flour, salt, and melted butter and milk (I like to melt them together in the microwave so that the milk is warm too)
Mix together until a dough forms and then knead either by hand for 7 minutes or in a stand mixer for 5 minutes. Place back in a clean bowl, cover with a clean tea towel and leave somewhere warm to rise until doubled in size. This usually takes about an hour.
Step 2: Shape & second rise
Once the dough has doubled in size, tip it onto a lightly floured surface and split the dough into 8 even pieces. Roll each piece into a ball and place on a baking tray lined with baking paper or a silicone liner. Leave the dough uncovered and put back in a warm place to rise for another 45 minutes – the buns will almost double in size again and will go puffy.
Step 3: Baking
Whisk together an egg wash - 1 egg with 1 Tablespoon of water and brush it over the risen buns. This is what gives them that glossy golden brown look. Sprinkle with sesame seeds and bake for 14 minutes until golden brown all over.
Now either eat them immediately (I would definitely suggest making Josh's famous homemade burger patties to go in them!) or they also freeze really well, so place in a snaplock bag once they've cooled down, freeze and just pull out as many as you need!
Happy burger making!
Other bread recipes to try:
Made this? Tag me on Instagram @thekiwicountrygirl and hashtag it #thekiwicountrygirl.
Homemade Hamburger Buns
- 1 cup warm water (43°C/110°F)
- 2 ½ teaspoons active dried yeast
- 2 Tablespoons sugar
- ½ cup (125ml) milk
- 75 grams butter
- 4 ½ cups high grade flour (bread flour)
- 1 ½ teaspoons salt
- 1 egg
- 1 tablespoon water
- Sesame seeds for sprinkling
- In large mixing bowl or bowl of a stand mixer, combine water, yeast and sugar. Let it rest for 5 minutes until foamy.
- Add the milk and the butter to a small microwavable jug and heat until the butter has melted.
- Add flour, salt and milk/melted butter to the yeast mixture and using either a wooden spoon or the dough hook attachment on your stand mixer, mix on low speed until a dough forms.
- Continue to knead by hand for 7 minutes or with the stand mixer for 5 minutes on medium speed until the dough is soft and springs back when lightly touched.
- Shape the dough into ball and place in a large lightly greased bowl (or leave in the bowl of your stand mixer). Cover with a clean tea towel and let rise in a warm place for 1 hour or until doubled in size.
- Lightly punch down the dough and turn out onto a clean work surface. Divide the dough into 8 pieces and roll into smooth balls. Arrange them on 2 baking trays lined with baking paper or a silicone liner, leaving plenty of room between each bun and leave to rise in a warm, draught free place for about 45 minutes or until almost doubled in size again and puffy.
- Whisk egg wash ingredients together and lightly brush over the buns and sprinkle with sesame seeds. Bake at 200°C for 14 minutes until golden brown on top and underneath.
I've made this recipe twice now - and it's great! Thanks for your hard work and experiments.
Made this recipe a few times now including for long buns and sliders, it has never failed me!! We love it and last night we actually made a double batch for the freezer!
charisse Huntley says
The most perfect buns! Doubled the recipe and made 14 large instead of 16 and still at 14min 200°c they are great! Happy kids and have bookmarked this page to be my go-to bun recipe!
Amazing! Tasted a bit like brioche. Thanks so much.
These worked out so well! I’ve never had a lot of luck making bread but these turned out great. We had home made burger rolls with vegan burgers, home made air fryer chips, home grown tomatoes and home made caramelised onions. Love doing it myself as much as possible. An easy recipe to follow. Keeping this recipe. Thanks so much!
I made these using oat milk and olivani to make them dairy free. Worked perfectly. Even made mini hamburgers for the toddler.
Nice scones. Disappointed these were not like burger buns . Texture was light enough but hard on the outside and quite flat despite rising beautifully both times.
The mixture was more like scones - and when I think about it of course it would be having milk and butter.
Next time I’ll be looking for a bread roll recipe and adjusting the size .
Hi Adrienne. That is very disappointing that you didn't have success with this recipe! The addition of butter and milk into a bread dough makes it an enriched dough which should help them become softer and more buttery with a really tender crumb, it shouldn't make them scone like at all! If they rose well, I would suggest maybe making sure that the dough has been kneaded for long enough and making sure the dough isn't too dry or too sticky. Otherwise, I have made bread rolls successfully using my basic white bread recipe! Laura
Great recipe. Delicious burger buns. Easily adjusted to accommodate dairy and egg allergies.
Will never buy burger buns again ,thankyou for recipe that's easy to follow
The dough rose heaps but they spread kinda flat - like giant frizbees! Any advice for that? I did 4tsp surebake yeast (got bread improvers in but you usually need more than the equivalent for dry yeast). Did the two rises in an oven with a tray of hot water under to help them grow
Hi Abby, it sounds like they may have been left to rise for too long! Sometimes I find that if they have over risen, they do deflate a little bit
Michelle Neems says
I have made these twice now as always wanted to make my own hamburger buns after being disappointed with the bought ones. These are perfect and taste amazing, as well as the texture doesn't crumble like the bought ones. The only thing I do is make 6, not 8.
Perfect recipe. Followed it exactly as instructed and the buns looked amazing... fresh and so soft.
The best thing about them is how easy they are to make. Another addition to my lockdown food diaries..
Wish I could add a photo of them here. Thank you for sharing this amazing recipe