Name: Homemade Hamburger Buns
Prep time: 20 min
Cook time: 18 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 cup warm water (110°F); 3 tablespoons granulated sugar; 2 1/4 teaspoons (1 packet) active dry yeast; 1/3 cup vegetable oil; 1 large egg; 3 1/2 cups all-purpose flour (more as needed); 1 teaspoon salt; Optional: 1 egg + 1 tablespoon water for egg wash; Optional: sesame seeds or poppy seeds for topping

Light, fluffy, and golden, these Homemade Hamburger Buns are my go-to for building the perfect burger or sandwich. With their soft interior and slightly crisp crust, they blow store-bought buns out of the water. Whether I’m grilling burgers for a summer cookout or making sandwiches for lunch, these buns never disappoint.

Why You’ll Love This Recipe

I love how simple and satisfying it is to make these buns from scratch. They’re made with basic pantry staples, and the result is a batch of soft, golden, bakery-style hamburger buns that taste incredible fresh out of the oven. The texture is perfect—not too dense, not too airy—and they hold up beautifully to any filling. I also like that I can customize the tops with sesame or poppy seeds, or leave them plain depending on what I’m making.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup warm water (110°F)

3 tablespoons granulated sugar

2 1/4 teaspoons (1 packet) active dry yeast

1/3 cup vegetable oil

1 large egg

3 1/2 cups all-purpose flour (more as needed)

1 teaspoon salt

Optional: 1 egg + 1 tablespoon water for egg wash

Optional: sesame seeds or poppy seeds for topping

Directions

I start by combining the warm water, sugar, and yeast in a large bowl or the bowl of my stand mixer. After gently stirring, I let it sit for 5–10 minutes until it turns foamy.

Then I stir in the oil and egg until everything is well mixed.

Next, I add the flour and salt. I use the dough hook on low speed, but kneading by hand works too. Once the dough starts to come together, I knead for 5–6 minutes, adding more flour a tablespoon at a time if needed. The dough should feel smooth and slightly tacky.

I transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.

After punching down the dough, I divide it into 8 equal pieces. I shape each one into a ball and place them on a parchment-lined baking sheet.

I gently press each ball to flatten slightly, then cover them loosely and let them rise again for 30–40 minutes.

While they’re rising, I preheat the oven to 375°F (190°C).

For that beautiful golden look, I brush the tops with egg wash and sprinkle with sesame or poppy seeds if I want extra flavor or texture.

I bake the buns for 15–18 minutes, or until they’re golden brown and smell amazing.

Finally, I let them cool before slicing and using them for sandwiches or burgers.

Servings and timing

Servings: 8 buns

Prep Time: 20 minutes

Cooking Time: 18 minutes

Total Time: 2 hours 30 minutes

Calories: 210 kcal per bun

Variations

Sometimes I like to swap the all-purpose flour for bread flour to get a slightly chewier texture. If I want richer flavor, I use melted butter instead of vegetable oil. I’ve also added herbs or shredded cheese to the dough for a savory twist. For a sweeter version, I reduce the salt slightly and add a touch more sugar or honey.

Storage/Reheating

I store the cooled buns in an airtight container or zip-top bag at room temperature for up to 3 days. For longer storage, I freeze them individually wrapped and then place them in a freezer bag. When I need one, I let it thaw at room temperature or warm it in a low oven (about 300°F) for 5–10 minutes.

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FAQs

How do I know when the dough has risen enough?

I look for it to double in size. A good test is gently pressing a finger into the dough—if the indentation stays, it’s ready.

Can I make the dough ahead of time?

Yes, I sometimes make the dough the night before and let it rise in the fridge overnight. I bring it to room temperature before shaping the buns.

Why did my buns turn out dense?

That can happen if I add too much flour or don’t knead the dough long enough. I make sure the dough stays slightly tacky and smooth before letting it rise.

Can I use instant yeast instead of active dry yeast?

Yes, I can use the same amount of instant yeast and skip the proofing step—just mix it right in with the dry ingredients.

How can I make these buns vegan?

I replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use plant-based milk or water instead of the egg wash.

Conclusion

These homemade hamburger buns are one of my favorite bread recipes because they’re easy, versatile, and way better than anything I can buy at the store. Whether I’m making a classic cheeseburger, pulled pork sandwich, or veggie burger, they’re always the perfect base. Once I started baking my own, I never looked back.

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