Elevate your burger game with these delicious Homemade Hamburger Buns. These brioche-like buns are light in texture and high in flavour.
Someone asked me recently if I had a good recipe to make homemade hamburger buns. Yes I do! This is the only recipe I've used to make hamburger buns for years and since we are on the eve of the first long-weekend of the "Summer" season here in Canada, it seemed like a great time to share it.
This recipe made the rounds several years back when it was first published as "Light Brioche Buns" in the New York Times. It's just a fabulous bun. While these buns are enriched with eggs and a bit of butter for flavour, they somehow still manage to be light in texture, yet sturdy enough to hold all the burger and the toppings.
So if you're looking to elevate your burger game this Summer, these delicious homemade hamburger buns are a great place to start. They freeze beautifully, so make a couple of batches and load up the freezer and you're always ready for a leisurely Summer BBQ.
Ingredient Notes for Homemade Hamburger Buns
Bread flour: You'll get the best results if you start with bread flour and even better, if you start with unbleached bread flour. Here in Canada, that's not the easiest to find on the shelf in grocery stores. I get mine at Bulk Barn. Failing that, bleached bread flour is fine. You can use just all-purpose, but your buns might not rise quite as high.
Active Yeast: This is the standard dry active yeast that needs to be proofed (soaked) in warm water before using. I never use dry active yeast myself, but prefer to use Instant Yeast. While Instant Yeast doesn't require proofing in water before using, it doesn't hurt if you do, so I just go ahead and proof the Instant Yeast in the same manner as described in the recipe.
Cook's Notes for Homemade Hamburger Buns
The first thing you need to know about this dough is that it is very moist and almost sticky when made as prescribed. To get the best (lightest) results, you want to avoid as best you can adding much more flour here. Add just the bare minimum you need to, so you can handle the dough.
This dough is also a slow riser, so be patient and allow it to rise for however long it takes to double etc. In a warm Summer kitchen, it will probably rise a little more quickly.
I like to weigh the whole dough before dividing into balls. I then divide the total weight by 8, to calculate the dough weight of each roll. Weigh them out separately and you will have 8 identically sized rolls!
Be sure to brush the egg wash on the dough evenly and thoroughly, being sure to get all around the bun and right to the bottom. Any bare spots left from your brushing will leave pale spots on the finished buns.
Right after egg washing the buns and just before popping them in the oven, top buns with sesame seeds, poppy seed or "everything" mix if you'd like to add some toppings to your homemade buns.
These buns freeze beautifully! Thaw at room temperature inside the freezer bag or container.
How to shape dough into balls
I think the one thing that tends to trip people up when making buns is the shaping of "the ball". It's quite understandable that someone might think that you just need to grab a piece of dough and form/squeeze it into a ball shape. In fact though, there is a bit of a technique to creating "a ball" with dough, that creates what's known as "surface tension" or tightness on the top of the ball. It's this tension that encourages the dough to rise higher, while also creating a lovely smooth top.
Here's a quick video of how I do it. It's the easiest way, I think and produces great results.
1. Stretch the top to create a smooth top.
2. Flip over and stretch the sides in towards the centre and pinch together.
3. Do this all around the edges, until the sides are smooth, too.
4. Flip the ball over, so your pinched part is down.
Adapted from "Light Brioche Buns" by Jane Sigal as shared by the New York Times
Homemade Hamburger Buns
Ingredients
- 1 cup water, warmed to about 105-110F
- 3 Tbsp milk, warmed slightly to lukewarm
- 2 tsp active dry yeast
- 2 1/2 Tbsp white sugar
- 1 large egg, beaten with a fork
- 3 cups bread flour
- 1/3 cup all-purpose flour
- 1 1/2 tsp fine salt
- 2 1/2 Tbsp unsalted butter, at room temperature
For egg wash:
- 1 large egg
- 1 Tbsp water
Instructions
- In a small bowl or 2-cup measuring cup, combine the warm water, warmed milk, yeast and sugar. Let stand until bubbly, about 5 minutes.
- In a large bowl, whisk together the bread flour, all purpose flour and salt. Add the butter. Using your finger tips, rub the butter in to the flour mixture, making even crumbs.
- Add the yeast mixture and the beaten egg to the bowl and using a dough scraper or silicone spatula, stir until a moist, sticky dough forms.
- Using a silicone bowl scraper, scrape the dough on to a very lightly floured counter or work surface. At this point the dough is very moist and sticky and not really able to be kneaded as you traditionally would. You will be tempted to dust with flour resist the urge to start. Instead of traditionally kneading, use your dough scraper or silicone spatula to scoop up the dough and then slam it back on the counter. (Don't just drop it, slam it. It's therapeutic :) Use your scraper to turn it over a few times on the counter, then pick it up and slam it again. Repeat this slaming/turning action for a couple of minutes. You should find that it is a sticking to the counter a little less. If you feel it isn't progressing after a couple of minutes (is still super sticky), very lightly dust the counter with flour and turn the dough over it to flour very lightly (Not too much flour. Just a dusting). Continue doing the slam and turn action for several more minutes. At some point, after about 5 minutes or so of this routine, your dough should stop sticking to the counter. Though it will still be a quite moist dough, you should be able to form it into a ball. *If your dough is still sticking after 5-7 minutes of working it, dust with a tiny bit more flour, as needed, until it is no longer sticking, but is still nice and moist.
- Shape dough into a ball and place into a greased bowl. Cover with plastic wrap and let rise until doubled, 1-2 hours. Note that this dough is a bit of a slow-riser. Allow it to rise until doubled, no matter how long that takes.
- Line a large baking sheet with parchment paper and set aside.
- Using a dough scraper, divide the dough into 8 equal pieces. (* I like to weight the dough ball and then divide that weight by 8, to get a weight for each piece. I then weigh out each piece to that weight, to get 8 exactly equal pieces. My last bake, the individual balls were 101g apiece. Yours may vary somewhat.)
- If your dough is still too sticky at this point to form into balls, very lightly dust with a tiny bit of four.
- Form each of the 8 dough pieces into balls (* See video above the recipe card on how to do this!). Place balls on parchment lined baking sheet about 2-3 inches apart. Cover loosely with a clean kitchen towel and let rise until doubled again, 1-2 hours.
- Set a large shallow roasting pan of water on the lowest rack of the oven. Preheat oven to 400F, with a rack in center of the oven, as well.
- When buns have doubled, beat remaining egg with 1 tablespoon water and brush the buns thoroughly. * Be sure to brush the entire bun, top and sides, right down to the pan, as any areas you miss will be pale-coloured once baked. If desired, you could sprinkle with sesame or poppy seeds at this point, as well. Bake, turning sheet 180 degrees halfway through baking, until tops are golden brown, about 15 minutes.
- Immediately transfer buns to a rack to cool completely.
Notes
Nutrition
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
RICHARD STRANGE says
Good morning I started making these during the pandemic (I had never baked before) they turned out great and so easy to make I make them every 2 weeks , will never buy store bought again.
Thank you.
Jennifer says
So glad to hear, Richard :) Thanks so much!
Aneesa says
So I don’t know what happened and where I went wrong. I’ve made many buns before but for some reason these just spread out really big and flat during the second proof. Some I tried to make into a smaller ball to see if they would become bun like which they didn’t it was more like gold ball dinner rolls. Some I left as is and they just stayed flat like sting rays lol and some I re rolled and flatted a bit and they were ok but still not big enough for a burger bun. The flavour was great, but where did I go wrong?!?
Jennifer says
Hi Aneesa, it's really hard to tell where you went wrong, but clearly something did, as that isn't how they should end up :) Let's start with yeast. What type of yeast did you use? Secondly, are you baking at elevation by chance?
Aneesa says
I used fleischmann's active dry yeast. Also I’m in Toronto Canada so I’m not sure
Jennifer says
Ok, so elevation isn't a problem in Toronto :) So a few more questions. Did you proof the active dry yeast in water before using? What was the texture of your dough when you took it out of the mixer? Did you do the slamming on the counter kneading process for enough minutes so the dough was no longer sticky?
Aneesa says
Yes I proofed it in the water sugar mix as written and it foamed up as it should. I didn’t use my mixer this time just did it by hand. When I turned it out onto the counter to start the slamming process it was still sticky. I did the slamming for about 5-6 minutes until it wasn’t sticky anymore. During the first proof it only took 1 hr to double then during the 2nd proof again after and he it doubled but I left it for the 2hrs just to make sure
Jennifer says
Ok, great information. I'm almost certain that your buns were over-proofed. When it comes to proofing, you only want to proof them until they are doubled and no longer. Over- proofed doughs will collapse due to a weakened gluten structure and excessive gas production, which is why your buns spread during that long 2nd rise.
Aneesa says
You know I had a feeling that that was the issue, but just needed to know for sure. Thank you so so so much for replying and helping me so much. Next try I will definitely not let it proof that long. Regardless the taste was amazing!!! Can’t wait to make this again and try it with the changes!!!
Jennifer says
No problem, Aneesa :) Let me know how you make out next time :)
Rob says
Wonderful recipe! I'm in a household of two, so I make a batch and freeze them for later use. My girlfriend loves the buns even more than I do!
Jennifer says
Glad you are enjoying them, Rob :) Thanks so much!
Isaura says
A really good recipe! Great taste and softy bread!
Jennifer says
So glad you enjoyed them, Isaura :) Thanks!
Douglas H says
I made these this afternoon, turned out pretty good for a first time
Jennifer says
Glad to hear, Douglas :) Thanks!
Donna Cram says
Hi Jennifer!
Well.... your's is the fifth hamburger bun recipe I have tried and after making the dough (which I didn't find very sticky) I was worried I was going to end up with another heavy bun.
BUT.... this is the best recipe I have found ever! The buns were soft, held together with my homemade burgers and tasted fabulous.
Your instructions and hints were very helpful. I now think that my previous attempts didn't work so well because I rushed the rising, so thanks for that tip!
Our local bakery stopped making our favorite buns so I have been searching for a substitute... Looks like I found it!!
Thank you!
Jennifer says
So glad to hear, Donna :) Thanks so much!
Lillian Palko says
After mixing, rising and forming rolls can I cover and refrigerate overnight and bake the next day?
Jennifer says
Hi Lillian, I have never tried it, so I can't say with any certainty. I can tell you that if you bake these, let them cool, then immediately freeze them, when you pull them out of the freezer and thaw, they will be as good as fresh-baked. That's the method I use to make them ahead.
Donna Cram says
Any idea what would happen if you substituted a little cake and pastry flour for the all purpose flour?
Jennifer says
Hi Donna, I think cake flour is too soft for buns like this. What are you hoping to achieve with the addition of cake flour?
donna cram says
All of the recipes I have tried so far end up quite heavy (although I think most were American and I know their flour is slightly different)... I'm just looking for a bun that is slightly softer
Donna Cram says
But... I should add, I haven't made yours yet ;-).... but I'm about to start and I will follow your recipe... Looking forward to it!
Lissie B. says
Great recipe! Made them tonight. I really liked the kneading/throwing! It was fun and I didn't expect the dough to stop sticking but it did. The dough stayed moist but was also workable and elastic. Thank you!
Jennifer says
So glad to hear, Lissie :) Thanks so much!
Maria K says
Hello! I like your site very much! I just stumbled upon it as I was looking for a burger bun recipe. As my dough is rising right now, I was wondering, should I freeze these raw or already baked? Thank you for your wonderful work!
Jennifer says
Hi Maria, I always freeze them after baking and as soon as they are cooled. You can just grab as many as you need, set them on the counter for 20-30 minutes and enjoy. They are just like fresh baked :) Enjoy!
Sandyen08 says
Made these buns exactly per recipe yesterday. I admit that I was a bit skeptical about the extended slamming of the relatively moist dough instead of traditional kneading. However, they turned out exceptionally well. Light, fluffy, great crumb, really excellent taste and picture worthy! Not only will I be adding this recipe to my “keepers” file, but I may try the slamming technique on other loose/moist dough recipes I use - like for English a muffins. My thanks for a great recipe.
Jennifer says
So glad to hear Sandy and yes, the slamming thing is different, for sure, but effective :) Thanks!
Tim says
Finally a recipe that actually works on the first try, and is way better than most restaurant burger buns. Thanks a million!
Jennifer says
So glad to hear, Tim :) Thanks so much!
Danielle says
I’m partway through making this recipe, super easy and its going exactly as noted :)...rookie question, after it has gone through the first rise, do I punch the dough down before then making the individual balls for the second rise?
Jennifer says
Short answer, yes. Longer answer, I've never been much of a dough puncher, but you definitely need to de-gas it. I generally just press it down to flatten.
Shawnette Smith says
Wonderful recipe, method explained perfectly as well. Thank you!
Jennifer says
Thanks so much, Shawnette :)
Nick says
Awesome thank you! The buns turned out great, first batch turned into dinner balls lol as I didn’t follow instructions 🤪 second batch came out perfectly!
Nick
Jennifer says
So glad to hear, Nick :) These are a little tricky at first, but you clearly have the hang of them now. Enjoy!
Rehana says
The buns turned out amazing. Thank you for sharing this recipe
Jennifer says
So glad to hear, Rehana :) Thanks!
Latika Dickerson says
Quick question? I love the rolls but the bottom isn’t browning. Any suggestions?
Jennifer says
Hi Latika and glad you are enjoying them. For browner bottoms, try lowering your oven rack down one position from where you have been baking them and see if that helps :)
Francoise says
These are the best and so easy. I put a little less sugar. I made them for company for smashed burgers and it was delicious. Brought my meal to a different level.
Jennifer says
So glad you enjoyed them, Francoise :) Thanks so much!
Mhairi says
I'll never buy burger buns from the shop again! I love this recipe so much I usually half it as there's just the two of us in a lil hous. There is something so satisfying about making your own bread and especially when it comes out as beautiful looking and delicious as these!! Thankyou so much for sharing it with us!
Jennifer says
So glad to hear, Mhairi :) Thanks so much!
Pam Letkeman says
Can you use this recipe for making loaves of bread as well?