These Homemade Hamburger Buns are everything you’d want them to be: soft, yeasty, and useful! I use them for Black Bean Burgers, Portobello Mushroom Burgers, bacon and egg sandwiches, and more. Of course, they are awesome too for ordinary hamburgers! The buns are no trouble to make. Here’s the recipe:
Watch the above video to learn how to mix, knead, form, and bake your own hamburger buns. Then scroll down for notes and the printable recipe.
Note #1. As mentioned, I like to split the buns with a serrated knife after they’ve cooled to room temperature. Then I freeze the buns in zip lock bags.
Note #2. The dough can be made with either all-purpose or bread flour. I used all-purpose flour for today’s batch o’ buns.
Note #3. No standing mixer for you? Knead the dough by hand. Hand-kneading — a relaxing, zen-like job — can do wonders for the stressed-out soul.
Show me your buns! If you make these breads, post a picture and tag me on Instagram (kevinleejacobs) or Twitter (@KevinLeeJacobs). And do post a comment below because…I love hearing from you!
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Here’s the printable:
Homemade Hamburger Buns
Equipment
- A standing mixer outfitted with a dough hook
- A large, lightly-greased bowl
- A large, parchment-lined baking sheet
- Plastic wrap (a/k/a "cling film")
Ingredients
- 1 cup warm (110°F) water
- 2 1/4 teaspoons (one envelope) active dry yeast
- 1 large egg, at room temperature
- 3 tablespoons butter, melted
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 3 1/2 cups (1 lb) all-purpose flour (or, use bread flour)
- Egg wash for brushing: 1 egg beaten with 1 teaspoon water
- Optional for topping: sesame seeds -- a sprinkling for each bun
Instructions
- In the bowl of a standing mixer, whisk together the water and yeast. Then whisk in the egg, butter, sugar, and salt. Use a stout spoon to stir in half of the flour. When the first addition of flour is moist, stir in the remaining flour.
- Attach a dough hook to the standing mixer. Knead at low speed for 2 minutes. Then turn the machine off, and let the dough rest for 2 minutes. At "medium" speed, knead until the dough becomes smooth and elastic -- about 7 minutes.
- Use damp fingers or a damp spatula to scrape the dough onto a non-floured work surface. Form the dough into a ball, and then place the ball, seam-side up, in the large greased bowl. Flip the dough to grease its other side. Cover the bowl with plastic wrap, and let rise in a warm location until doubled in volume -- 90 minutes to 2 hours.
- With damp fingers, gently punch down the dough, and turn it onto a non-floured work surface. Pat the dough into a rectangle. Use a bench scraper or knife to cut the rectangle into 8 equal pieces. Form each piece into a ball (please watch video above!), and arrange the balls on the prepared baking sheet in a zig-zag pattern. Loosely cover with plastic wrap, and let rise until doubled in volume -- 30-45 minutes. Meanwhile, preheat the oven to 375°F.
- Just before baking, brush the buns with the egg wash, and, if you are using them, sprinkle the tops with sesame seeds. Bake until the buns are richly bronzed -- 15-17 minutes. Cool to room temperature on a wire rack.
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Kristi says
Oh no! Another bread recipe from Kevin that will be so good that I will be stuck making it for eternity because my family loves all your bread recipes! You are the devil. But I can’t wait to try it.
Paul says
I made these in an afternoon and had them with sausage and peppers. They were really delicious, had a good crumb, and looked great. My family was impressed! Thank you
Kevin Lee Jacobs says
Hi Kristi – Let me know how the buns turn out for you!
Hi Paul – Thank you for the 5-star review! Sausage and peppers…YUM.
Beth Moore says
Hi Kevin,
I just started a sourdough starter. Have you done any sourdough baking? Our grocery store ran out of yeast, so I thought I’d use what little I had left to make a starter. By the way, your Irish Soda Bread recipe is awesome when there is no bread and no yeast at the store.
Kevin Lee Jacobs says
Hi Beth – To see my sourdough recipes (and to get the instructions for making sourdough starter without commercial yeast), just click here: Sourdough Recipes
Betsy Williams says
Hi Keven, Do you have tried and true recipes for any gluten-free yeast bread?
I made all our bread years ago but am now gluten-free by necessity. I’m not a dedicated baker but am willing to give gluten-free yeast bread a shot.
Any help would be greatly appreciated.
Mary says
Can I use this recipe to make hot dog buns? We have some brats and that might make them more special… What do you Kev,
m
Mary says
Can I use this recipe to make hot dog buns? We have some brats and that might make them more special… What do you think Kev,
m
Kevin Lee Jacobs says
Hi Mary – Same dough makes excellent hot dog (or bratwurst) buns. Enjoy!
Alastair says
Hi Kevin,
I’m out of bread and don’t want to risk a trip to the local supermarket so I’ll try those tonight. Incidentally, I’ve searched in vain for a good Scottish Bap recipe. Are you up for the challenge?
Teresa M Edington says
Where do you even find flour??? I have been trying to get flour, sugar and yeast from my store for 2 weeks now and there is never any on the shelf. I won’t make the trip into a more populated area as I’m not young and have issues that I fear will put me at risk.
Edie says
Thank you! Bean burgers on homemade buns sounds fantastic! Our markets have been out of bread, yeast and milk. I want to make a trip out for basic things but am afraid that is exactly what I will not find! These rolls look easy and don’t require the now precious milk!
Georgeann Brown says
Good luck finding yeast or flour in our neck of the woods.
Holly says
This recipe looks wonderful. Wondering if cinnamon bread could be made with this recipe.
Marcy MacDonald says
OMG they look so delicious Kevin, I will be making them today. I’ll put my mask on and get some yeast from the store. Will be waiting for your bread you make tomorrow.
Dawn Robertson says
I would like to know what type of yeast is used in the hamburger buns . Is it traditional or fast rising or pizza?? I thought you had to prep the yeast on the side.
Marg says
Hi Kevin. I am definitely trying these buns. They look delicious. Can you explain to me why my homemade hamburgers shrink when we bbq them? Thanks for all the great recipes!
Eileen says
Hi Kevin,
It was a pleasure to watch you today making delicious hamburger rolls. I’ve yet to try them myself and when I do, I’ll let you know. But thanks for illustrating so aptly how we can engage our brains while in ‘safe harbor’ while satisfying our appetites with delicious and easy to do rolls. Cheers!
Kevin Lee Jacobs says
Hi Dawn – I used common Active Dry Yeast (described in video recipe). If you know your yeast is fresh and viable, there’s no need to prep or “proof” it.
Hi Marg – Many reasons why ground beef patties shrink when cooked. For less shrinkage, make sure the burgers contain plenty of fat — 80/20 is good. Also, let the patties come to room temperature before placing them on a hot grill or skillet.
Hi Eileen – What a nice comment. Thank you!
Ann Waugh says
THANK YOU!! I love your cooking videos; never quit…please. 🙂
Christine Salek says
Just wanted to tell you these were easy and delish. While my husband and I were enjoying ours in the living room our lab mix helped himself to three if them off the counter!
francesca says
Thank you so much for this recipe! I made these today, and they were so easy, and amazingly delicious. My family loved them, and I plan to continue to make them. I have shared the recipe to my Instagram and Facebook accounts. Thank you for continuing to share inspiration during these difficult times, and most importantly, stay safe.
Francesca
Kevin Lee Jacobs says
Hi Christine – I’m so pleased! (Obviously your pooch was pleased as well.)
Hi Francesca – Virtual hugs to you for sharing this recipe on your FB and IG accounts. So happy the recipe worked out for you!
Myra Greenwood says
Looks good! Can these be made into onion rolls?
Maria says
My children and grandchildren loved these buns. So much better than store bought. I would like to know if I can double the recipe (for obvious reasons LOL). P.s. I love love love your content
Nancy says
Hi Kevin
Just took my buns out of the over. They smell great, but the egg wash didn’t turn them as golden brow as your. Any thoughts?
Nancy
Kevin Lee Jacobs says
Hi Myra – These could certainly be made into Onion Rolls. On my list of things to make!
Hi Maria – So glad you enjoyed these hamburger buns. I can’t think of any reason why the recipe couldn’t be doubled!
Hi Nancy – Every oven is different — perhaps your hamburger buns needed another minute or two to develop their bronze tops. (Just guessing here!)
Jon Beattie says
Just thought I would send you my thanks for this recipe.
Second run of it today was a success for the hamburgers tonight .
Third run will be Thursday and the fourth will be to judge the size for sliders.
Kevin Lee Jacobs says
Hi Jon – I’m so happy the hamburger buns worked out for you!
Ann Lee says
Kevin which recipe for Brioche hamburger buns? The Brioche bread recipe and then cut for buns?