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Homemade Hamburger Buns are easy to make and will take your burgers over the top! Feel like you are eating at a gourmet burger bar with homemade buns, and they are freeze-able too!

Stack of hamburger buns on a cloth.

What if I don’t have a stand mixer?

You can still make these delicious buns without a mixer. In a large mixing bowl, combine the yeast, sugar, salt and about 2 cups of the flour. Stir in the liquid mixture until well combined. Add in the remaining flour 1/2 cup – 1 cup at a time, kneading it into the dough as you go. Once all the flour has been added in, knead for another 5 minutes or so. The dough should be nice and smooth.

What kind of flour should I use? Can I make them gluten free?

Use all-purpose or bread flour in this recipe for best results.  Gluten free flours are all different and cannot generally be substituted. Try a blend like Cup-for-Cup that is designed specifically to replace regular flour.
Close up of a hamburger made from homemade hamburger buns, beef, pepper jack cheese, lettuce, tomato, and onion.

Can I freeze these buns?

Yes, these buns can be frozen for later use. Be sure to completely cool your hamburger buns before freezing them. Freeze in an airtight resealable freezer bag to prevent freezer burn. They will stay good in the freezer for 1 to 3 months. To thaw, simply remove from the freezer and let thaw at room temperature for 2 to 3 hours.
Try your buns out with these delicious recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Stack of hamburger buns on a cloth.
Homemade Hamburger Buns are easy to make and will take your burgers over the top! Feel like you are eating at a gourmet burger bar with homemade buns, and they are freeze-able too!
Prep Time 1 hour 15 minutes
Cook Time 12 minutes
Total Time 1 hour 27 minutes
Ingredients
  • 2 1/2 teaspoons instant dry yeast
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 cup warm milk
  • 1/2 cup warm water
  • 1/4 cup salted butter melted
  • 4 1/2 cups all-purpose flour
  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon sesame seeds optional
Instructions
  • In a large mixing bowl, or in the bowl of a stand mixer, combine the yeast, sugar, salt, milk, and water.
  • Add in the melted butter and 3 1/2 cups of the flour. Begin mixing on a low speed until all of the flour is stirred in. Slowly add in the remaining flour 1/2 cup at a time until the dough is tacky, but doesn't stick to your hands. The dough should be nice and smooth.
  • Transfer to a lightly greased large mixing bowl and let rise until double in size, about 1 hour.
  • Divide the dough into 12 equal portions and roll into balls. Press each ball between your hands to flatten. The dough will spring back a bit giving you about a 1/2-inch disc. Place the disc onto a lightly greased baking sheet.
  • Whisk together the egg and 1 tablespoon water to form an egg wash. Brush the tops of the discs. This will give them a nice shiny brown finish. Sprinkle sesame seeds on top, if desired, to make sesame seed buns.
  • Bake in a 400 degree oven for about 12 minutes, until lightly browned.
Notes

Nutrition

Calories: 241kcal | Carbohydrates: 39g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 341mg | Potassium: 109mg | Fiber: 2g | Sugar: 3g | Vitamin A: 170IU | Calcium: 40mg | Iron: 2.4mg
Course: Bread
Cuisine: American
Keyword: Hamburger Buns

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Galynn Wilkinson

5 stars
These are so good and very easy. Love all your bread recipes. Thank you.

Joanna Hicks

Can you use this recipe to make hot dog buns?

Cvoelkel

5 stars
These were awesome and easy! Thanks for sharing.

Alison

5 stars
Very easy and tasty. Everyone loved them! The video is really helpful.

Yvonne

5 stars
Yaaaas i live for these buns now. It’s lockdown (thanks to corona) in south africa and I didn’t want to leave the home for buns only…. So i baked these and they came out almost perfect. I have a gas stove and oven, so they aren’t as nice and brown on top as yours, but they tasted great and came out so fluffy. I’m in love now. Thank you.

Makita Huber

5 stars
This recipe is AMAZING! I made these today for our BBQ pulled pork. I really didn’t want to run to town just for buns, and I had everything I needed to make them. My son doesn’t usually eat homemade bread but he devoured these buns! Thank YOU!!

5 stars
These buns were amazing, they had the perfect amount of fluffiness! I loved it

Robert M Teachworth

I only made eight buns (I like big buns 🙂 ) but they still came out near perfect, They could have been cooked a few more minutes maybe fifteen if I didn’t keep opening the oven door.. I used sesame seeds on half and re-hydrated onion flakes on the other half.

Fai

5 stars
Oh my goodness this is brilliant recipe my daughter made them and they Came out awesome

Jennifer

5 stars
Oh my! I’m so glad I found this recipe. I needed buns but didn’t want to make the drive into town just for that. I’ve made many bun recipes before but this one tops them all. Thank you so much. I didn’t have a bun pan so I used foil and made thick foil rings so they would hold their shape. Worked like a charm.

Sharron Biccum

why do you flatten the buns why not bake then in the round shape

Rosanna

4 stars
The buns just came out of the oven. I decided to let them rise for 40 minutes after shaping. They took 12 minutes on 375. I used dark cookie sheets so reduced the temperature. I measured 2 oz dough for each bun and came out with 18. They are plenty big enough.

Rosanna

I jus finished shaping the buns and realize that there is no rise time after shaping. Is this correct?

Pejamena

Struggling with a cup measurements..I really don’t know what to use? Can I use tea cup?

Joyce Pa

In this video for Hamburger buns, you “say and write” 1 cup of warm milk, however, you are using a 2 cup glass measuring cup which is filled to the top which means you used 2 cups. You should have a “proofreader” for all recipes.

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