Best Homemade Hamburger Buns

Introduction

Best Homemade Hamburger Buns are soft, fluffy, and perfectly sturdy—designed to hold juicy burgers without falling apart. Lightly sweet with a tender crumb and golden tops, these buns bake up better than anything store-bought. Whether you’re grilling burgers, making sandwiches, or prepping sliders, homemade buns elevate every bite with fresh-baked flavor and unbeatable texture.

Why you’ll love this recipe

• Soft, pillowy texture with structure
• Holds burgers without getting soggy
• Simple pantry ingredients
• Freezer-friendly and make-ahead

• Better flavor than store-bought buns

Ingredients (makes 8 buns)

• ¾ cup warm milk (110°F / 43°C)
• 2¼ tsp active dry yeast (1 packet)
• 2 tbsp granulated sugar
• 1 large egg, room temperature
• 3 tbsp unsalted butter, melted
• 3–3½ cups all-purpose flour
• 1 tsp salt

Egg Wash (optional)

• 1 egg
• 1 tbsp milk

• Optional topping: sesame seeds

Essential Tools and Equipment

• Mixing bowl
• Stand mixer or hand mixing
• Baking sheet
• Parchment paper
• Clean kitchen towel

Step-by-step process (detailed)

1. Activate the yeast

In a large bowl, combine warm milk, yeast, and sugar. Stir gently and let sit 5–10 minutes until foamy. This confirms the yeast is active.

2. Add wet ingredients

Whisk in the egg and melted butter until fully combined.

3. Mix in dry ingredients

Add flour and salt. Mix until a soft dough forms. The dough should be slightly tacky but not sticky.

4. Knead the dough

Knead by hand or with a mixer for 8–10 minutes until smooth and elastic. If sticky, add flour 1 tablespoon at a time.

5. First rise

Place dough in a lightly greased bowl, cover, and let rise in a warm spot 1–1½ hours, until doubled in size.

6. Shape the buns

Punch down the dough and divide it into 8 equal pieces. Shape each into a smooth ball, pinching the seams underneath.

7. Second rise

Place dough balls on a parchment-lined baking sheet, spacing them apart. Cover loosely and let rise 30–45 minutes until puffy.

8. Preheat oven

Preheat oven to 375°F (190°C).

9. Egg wash and topping

Brush buns gently with egg wash. Sprinkle with sesame seeds if using.

10. Bake

Bake for 15–18 minutes until golden brown and baked through. Internal temperature should be about 190°F (88°C).

11. Cool

Remove from oven and cool on a rack. Cool completely before slicing for the best texture.

Mistakes to avoid

• Over-flouring — dense buns
• Skipping the second rise — flat buns
• Too-hot milk — kills yeast
• Cutting while hot — gummy interior

• Overbaking — dry texture

Variations of Best Homemade Hamburger Buns

• Brioche Style — add extra butter and sugar
• Whole Wheat — replace half the flour
• Slider Buns — divide into 12 smaller buns
• Dairy-Free — use plant milk and vegan butter
• Seeded Buns — add poppy or everything seasoning

Tips for storage & make-ahead

• Store at room temperature up to 2 days
• Freeze up to 2 months
• Thaw at room temperature
• Toast lightly before serving for the best texture

Frequently Asked Questions

Why are my buns dense?
Too much flour or under-proofing.

Can I make the dough ahead?
Yes—refrigerate after first rise overnight.

Do I need egg wash?
No—it adds shine but is optional.

Can I use instant yeast?
Yes—skip proofing and mix directly with dry ingredients.

Conclusion

Best Homemade Hamburger Buns bring bakery-quality results straight from your oven. Soft, flavorful, and sturdy enough for the juiciest burgers, these buns are a game-changer for cookouts and weeknight meals alike. Once you make them from scratch, store-bought buns won’t compare.