A truly great burger deserves a quality hamburger bun – and nothing beats a homemade hamburger bun!
It’s sizzlin’ burger season!
I’m not sure anything can beat the smell of a barbecue wafting through the air. The combination of charcoal and chargrilled meat is such a unique and irresistible smell that it stops you dead in your tracks and gets your salivary glands going.
And likewise few things beat a really great burger. One that’s made with quality beef and the freshest ingredients – anything from the classic lettuce, onion and tomato trio to the most exotic flavor combos.
And of course quality hamburger buns are a must.
You’ll notice that gourmet burger joints don’t serve their burgers on those floppy rolls that go limp the moment moisture hits them.
No siree, for a great burger you need a great bun and that’s why you’ve gotta make your own!
Let’s get started!
Stir the yeast in the lukewarm water, adding a bit of the sugar to it. Let is sit for 10-15 minutes until frothy.
Place the remaining ingredients in the bowl of a stand mixer attached with a dough hook. Add the yeast mixture and knead for 5-6 minutes (or longer if kneading by hand) until a ball of dough forms, scraping the sides of the bowl as needed.
Remove the dough, lightly spray the bowl with oil, return the dough to the bowl, cover with plastic wrap and put in a warm or room temp place to rise for at least an hour or until doubled in size. Punch the dough to deflate it.
Divide it into 8 equal pieces. Roll the pieces into balls and flatten them slightly (1/2-3/4 inch thick). Place them on a lined baking sheet.
Let the rolls rise for another hour or until nearly doubled in size. Brush with some butter (or for a glossy finish use egg beaten with 2 teaspoons of water). Sprinkle with sesame seeds if using.
Have the oven preheated to 375 degrees F. Bake the buns for 15-18 minutes until golden.
For a glossier finish, brush with egg (whisk an egg with a teaspoon of water).
Remove the hamburger buns and let them cool.
For some truly delicious hamburgers, be sure to also check out our Ultimate Greek Burgers, Shanghai Burgers, Chicken Fried Steak Burgers, and Moroccan Burgers!
Homemade Hamburger Buns
Ingredients
- 1 cup lukewarm water
- 1 tablespoon instant yeast
- 3 1/2 cups all-purpose flour (you can substitute a portion of it with whole wheat flour but you won't get as good of a rise. you may also need to add a little extra water.)
- 3 tablespoons sugar
- 1 1/2 teaspoons sea salt
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 large egg
- butter for brushing (or for a glossy finish beat an egg with 2 teaspoons of water and brush with that)
- sesame seeds (optional)
Instructions
- Stir the yeast in the lukewarm water, adding a bit of the sugar to it. Let is sit for 10-15 minutes until frothy.
- Place the remaining ingredients in the bowl of a stand mixer attached with a dough hook. Add the yeast mixture and knead for 5-6 minutes (or longer if kneading by hand) until a ball of dough forms, scraping the sides of the bowl as needed.
- Remove the dough, lightly spray the bowl with oil, return the dough to the bowl, cover with plastic wrap and put in a warm or room temp place to rise for at least an hour or until doubled in size.
- Punch the dough to deflate it then divide it into 8 equal pieces. Roll the pieces into balls and flatten them slightly (1/2-3/4 inch thick). Place them on a lined baking sheet. Let the rolls rise for another hour or until nearly doubled in size. Brush with some butter (or for a glossy finish use egg beaten with 2 teaspoons of water). Sprinkle with sesame seeds if using.
- Have the oven preheated to 375 degrees F. Bake the buns for 15-18 minutes until golden. Remove and let them cool.
Judy says
I am about to try the recipe, but 3T sugar seems a bit much and 1 1/2 t. salt for the bread seems a lot. Any problems with either of these amounts before I start??
Kimberly @ The Daring Gourmet says
Hi Judy, no those are the correct amounts. You’re welcome to adjust them according to your taste.
Brenda Johnson says
This is my second time commenting on these buns. I have made these wonderful hamburger rolls since I discovered the recipe (2018). They have never failed! Great texture, good rise, delicious taste and they hold up to a thick beef burger. Today they were once again a big hit for our Independence Day 2020 cookout with family. Everyone loved them! I no longer buy commercial buns since I discovered how easy these are to make. You just can’t get this taste or texture with a commercial bun.
Kimberly @ The Daring Gourmet says
I am so happy to hear that, Brenda, thank you so much!
Rebecca says
Great texture and pretty easy to make. I used Manitoba flour which worked a treat. My only suggestion would be to use much less sugar…far to sweet for Europeans!!
jermaine says
i tried them, sad to say they didnt turn out as good as i thought they would, where could i have gone wrong?
Kimberly @ The Daring Gourmet says
Hi Jermaine, I’m happy to try and help. Can you be more specific about what didn’t turn out as well as you had hoped?
John McleMore says
Not just that hamburger buns i was thinking about making hotdogs buns too!
I am thinking about it too excited.
Angie | Big Bear's Wife says
I have always wanted to make my own burger buns but I just haven’t gotten around to doing it yet. That needs to change. These look perfect and have be wanting to make some today!
Brenda Johnson says
I made these yesterday and they were delicious. Very simple and easy to make. I did use bread flour instead of all purpose so you will need to add a little more water while mixing. Bread flour has given me more successful results in bakin some breads. Nice rise and great texture. These rolls can hold up to a good thick burger without fallowing apart. Great taste with using the sesame seeds too. I recommend these buns!
Kimberly @ The Daring Gourmet says
Wonderful, Brenda, I’m so glad you enjoyed them and appreciate the feedback, thank you!