Elevate your burger game with this delicious, homemade hamburger buns! These brioche-like buns are light in texture and high in flavour.
This is the only hamburger buns recipe I’ve used to make hamburger buns for years! 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.
I love that I can make these burger buns without a stand mixer. The simple dough comes together easily in a large bowl.
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
Key Ingredients
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 Dry or Regular Instant Yeast: Active dry yeast needs to be proofed (soaked) in warm water before using. I never use dry active yeast myself, but prefer to use Instant Yeast (such as SAF Brand). 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. Instant Quick-rising or rapid-rise yeast will not work with these buns and are not recommended.
Video: How to make homemade hamburger buns
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.
The technique for forming the dough into buns is shown in this video. 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.
Baking Tips
- 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!
- 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.
Top Tip!
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 burger buns.
Making ahead, storing and freezing homemade hamburger buns
These are best enjoyed on the day they are made, but it is perfectly fine to make in the morning and enjoy for dinner.
Store rolls in an airtight container, until needed, up to 24 hours. Freeze for longer storage.
These buns freeze beautifully up to 2 months! Simply remove the buns from the freezer and thaw on the counter. It will only take a short time to thaw (30 minutes, or so).
Get the Recipe: Simply Perfect Homemade Hamburger Buns
Ingredients
- 1 cup (240 g) water, warmed to about 105-110F
- 3 Tablespoons (45 g) milk, warmed slightly to lukewarm
- 2 teaspoons (6 g) active dry yeast or regular Instant yeast, not quick or rapid rise yeast
- 2 1/2 Tablespoons (33 g) white sugar
- 1 large egg, beaten with a fork
- 3 cups (375 g) bread flour, spooned and levelled
- 1/3 cup (45 g) all-purpose flour, spooned and levelled
- 1 1/2 teaspoons (9 g) fine salt
- 2 1/2 Tablespoons (35 g) unsalted butter, at room temperature
For egg wash:
- 1 large egg
- 1 Tablespoon water
- Poppy or sesame seeds, optional
Instructions
- Before you start! Scroll down to the Recipe Notes for some important tips for working with sticky dough.
- 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, but 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 (not fan assisted) with a rack in centre 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
Adapted from “Light Brioche Buns” by Jane Sigal as shared by the New York Times
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I made these today and my family loved them! I have a question: Could I use this recipe for bread? Like a loaf of bread?
Hi Jennifer and glad to hear! And yes, you could shape the dough into a loaf and bake it off. I’m not sure what size loaf it would make (8×4 or 9×5), so you’ll have to see how it looks when in the pan. If it seems over-filled in an 8×4, try the 9×5. Enjoy!
Can the dough be frozen after rising, but before baking? Thanks!
Hi Jean, I haven’t tried freezing the dough, so bear that in mind :) I think if I were going to freeze it, I would freeze after the first rise and shaping into buns. Then to use, remove from the freezer, let thaw and do it’s 2nd rise, then bake. Otherwise, you’d be better off just freezing the baked buns as they freeze beautifully once baked.
kneaded in my kitchenaid and they came out perfectly, family loves them for sandwiches too!
So glad to hear, Shoshana :) Thanks!
Hie i want to try this, in the recipe there is 3 cups bread and 1/3 cup all purpose, are they used together or its measurements for either using bread or all purpose
Hi Anesu, it means you use both the bread flour amount AND the all purpose flour amount.
The best recipe for buns, ever!! Thank you for your tips—they were very valuable. And, yes, they freeze really well. No more store-bought buns for me!
So glad to hear! Thanks so much :)
Jennifer,
The bun tastes good crunchy on the outside a little doughy in the inside. I bake the next day and yummy.
Today, I have made another batch and follow recipe like it is written. I actually have bought a new silicon spatula and use for the mixing, but turn and slap using the mixing bowl. I let the dough rise one and a half hour then, knead and make 8 balls and rise for an hour. They this time turn out like in the picture. I put 1 teaspoon onion powder and 1/2 teaspoon garlic powder in with the flour mixture.
I would make this recipe again.
Thank you, Pauline
So glad to hear, Pauline :) Thanks so much!
Hi, I made this recipe as noted and they turned out perfect. I didn’t use water in the oven because I only have a large toaster oven so no room. I weighted them to 100 grams and were a little too big so next time I’ll do 75 grams. Thanks for a great recipe!
So glad to hear, Kathryn :) Thanks so much!
I have had not done the slapping and slamming and add flour right away and knead the dough. I have read other recipes and have gotten sidetracked. Will I have problems? I am letting it rise at this very moment.
Hi Pauline and you are probably done with them now? How did they turn out?
Delicious! I used all purpose flour and they turned out great. No more grocery store burger buns for me!
So glad you enjoyed them! Thanks :)
I’ve made these three times and will never buy store buns again. Even an 8 year old noticed the difference. I was a bit skeptical at first because the dough was so sticky. I kept slamming and scraping the dough and all of a sudden it became drier and more elastic. I plan to have these in the freezer from now on. I made the first batch strictly by the recipe and the buns were closer to the large size packaged ones. The last two batches I made a dozen and they were perfect. I plan to try making some for sliders, too. I did notice when brushing with the egg wash, that the buns will spread out if you don’t work quickly. I’m new to breadmaking and this recipe has certainly given me some confidence.
So glad to hear, Connie :) Thanks!
Can you double this recipe?
Hi Gloria, Technically yes, just be sure your mixer can handle that amount of dough. Otherwise, should be fine :)
Made these buns tonight – really fantastic recipe, thank you!
Glad to hear, Matt :) Thanks!
Hi I am trying these out right now… So far so good. Still have to put them in the oven. I replaced the yeast with my sourdough starter. Works just as well. What is the purpose of the roasting tray at the bottom of the oven?
Hi Loren, the roasting tray with water is to create a moist, steamy environment in the oven as the buns bake. Enjoy!
Hi there,
I am so envious of everyone here who managed to master that receipe! I used the exact proportions of each ingredient, but it was so sticky I could not do anything with it, even using the silicon spatula. I did not check precisely the water temperature (even though it did not seem over 40°C), could it be the reason? That the liquids were too warm? I really cannot think of anything else that would have gone wrong.
Hi Laure, So a couple of things. You could have killed the yeast. Did the mixture rise at all? Otherwise, you just need to add more flour. Just a bit at a time, until it is not quite so sticky. As noted, the dough should be sticky, but sounds like yours was stickier then it should be. More flour is all that’s needed.
Glad to hear and yes, nothing like some good dough slamming :) Thanks!
Quick, easy and taste great. Never did the bread slamming before. Great for frustrations :-)