Easy Homemade Hamburger Buns Recipe

Homemade Hamburger Buns are so much better than store-bought and so insanely delicious. These have the perfect taste and texture to hold up to your next BBQ Hamburger! Yeast can be scary to work with but it is super easy with my tried and true recipes. Try this Rolls, Homemade, and Naan bread!

Easy Homemade Hamburger Buns

We always grill our own hamburgers, but have you ever made homemade hamburger buns? I am here to tell you it is a game-changer. Making your own buns takes your hamburgers to a whole new level of awesomeness! These homemade buns are pillowy soft and tender and taste so much better than anything from the store. You are going to love how easy it is to make these too. Just a handful of ingredients, a little time, and you will have the best homemade burgers EVER! It is true that the bun makes the burger most of the time. You will love these homemade buns because they do not fall apart on you. They are thick but fluffy and have a soft and crispy bite to each one. To make these buns extra special, lightly toast them under the broiler or with a bit of butter in a pan before putting the burger on them. Making homemade hamburger buns also means you can make sure your buns fit your burger size. It is never fun to have not enough bun or too much. Homemade buns will be perfect in every way!

Ingredients For Hamburger Buns

Simple ingredients turn into soft and tender hamburger buns in no time! These staple ingredients can be whisked together and ready for your next burger dinner.

Packet Dry Active Yeast: This recipe is written for dry active yeast, it is different from instant yeast. Warm Water: This will help to activate the yeast. Butter melted: Adds flavor and moisture. Sugar: Sugar is needed for the yeast to grow. Egg; Adds richness and helps the dough have a nice tender crumb. Salt: You cannot have a great tasting loaf of anything without salt. It adds flavor. Flour: Use unbleached flour or bread flour for best results. All-purpose can be used if that is all you have.

Egg Wash Recipe

This egg wash is super simple to create and adding the seeds on top is always a fun add-in on these homemade buns. Completely cover the buns with the egg wash, along the sides, and down to the bottom. This will give the buns an all-over even golden color, without light spots.

Egg yolk: Gives the buns a nice sheen and some golden color on top. Water: Mix with the egg to thin it out a bit. Sesame seeds optional: Every great bun has sesame seeds, but you can leave them off too!

Let’s Make Some Buns!

Super easy, super delicious and free from additives and preservatives! You are going to love these homemade hamburger buns!

Yeast: There is a difference in yeast. Active dry yeast needs activation, that is why we let it sit in the warm water and sugar. This gets it going and it also lets you know it’s fresh and good. Instant yeast you do not have to activate and can add into the bread mixture with the other ingredients. However, you can also activate instant yeast with no issues. I like to activate just so I know it’s a good batch of yeast. Water: To keep from killing the yeast aim for temperature between 105-115 degrees. Egg: Have the egg at room temperature so it will mix in easily and thoroughly. Flour: Unbleached or bread flour will give you the best rise and the softest bread. All-purpose works, it just may be a bit denser and not rise as much. Roll the Dough: There are two ways to do this. Pinch the sides into the center, rotating and pinching till a nice ball is formed. Set the pinch together side on the bottom of the pan. Or using your hand in a cupping shape roll the ball of dough around on the counter until it forms the desired shape. You can flatten it if you want a big disc-like bun. Top it: You can kick up the topping a bit by adding to your sesame seeds, poppy seeds, onion flakes, or everything but the bagel seasoning.

Store: If you do have leftover buns, keep them in an airtight bag at room temperature for 2-3 days. Freeze: To freeze, wrap them in plastic wrap or foil, and then place them in a freezer-safe bag. Keep for up to 3 months. Thaw at room temperature when ready to use. Toast: I like to toast my buns a bit before adding the hamburgers or fillings. This helps especially if they have dried out at all from storing.

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.