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A metal tray filled with freshly baked hamburger buns topped with sesame seeds. The buns are golden-brown, and a sliced tomato is visible in the background.

Hamburger Buns

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Making homemade hamburger buns is easier than you think—and they're so much tastier than store-bought! This simple recipe won't let you down.
Prep: 30 minutes
Cook: 15 minutes
Total: 2 hours
Servings: 8 buns
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Ingredients
  

For the Buns:

  • ¾ to 1 cup water warmed to the temperature indicated on your yeast packet (see notes)
  • 2 packets active dry yeast or instant yeast, 1 ½ tablespoons
  • 2 tablespoons granulated sugar
  • 3 ½ cups all-purpose flour
  • 2 tablespoons butter at room temperature
  • 1 large egg at room temperature
  • 1 ½ teaspoons kosher salt

For the Bun Toppings:

  • 1 large egg beaten with 1 tablespoon water to create an eggwash
  • Sesame seeds optional

Instructions
 

  • In a glass measuring cup with the spout, combine the water, yeast, and sugar. Stir and let rest 2 minutes. The yeast should foam up; if it doesn't, your yeast is no longer good and you need to start over with new yeast.
    A glass measuring cup filled with a frothy liquid sits on a gray surface. The cup has red measurement markings and a spout on the right side.
  • In the bowl of a standing mixer fitted with the dough hook attachment, place the flour, 2 tablespoons butter, egg, and salt. Pour in the yeast mixture. Mix on low speed for two minutes, then increase the heat to medium high and continue mixing until the dough is smooth and soft, about 5 minutes. (If kneading by hand, combine the ingredients in a large bowl to start, then turn out onto a lightly floured surface to knead).
    A dough hook in an electric stand mixer is kneading a large piece of dough. The metal mixing bowl is partially full, and the mixer is situated on a grey countertop dusted with flour. A striped cloth is in the background.
  • Place the dough in a bowl (if it's not already), cover and let rise until doubled in bulk, about 30 minutes depending upon your kitchen.
    A ball of smooth, risen dough is placed inside a shiny metal mixing bowl, resting on a gray countertop.
  • Line two baking sheets with parchment paper. With your fist, gently press down the dough in its center. Turn it out dough out onto a clean surface and divide into eight pieces (a bench scraper works well for this).
    A person uses a dough scraper to cut pieces of dough on a floured, gray countertop. The dough is shaped into several irregular pieces, and the person is wearing a white sleeve.
  • Form each piece into a ball by pulling the edges towards each other into the center, then flip the dough over so the seam is touching the counter. Cup your hands around the ball and drag it gently towards you so that you create surface tension against the counter and forms a smooth surface. Gently rotate the dough and repeat until you have a nice, smooth ball. With your palm, press down until the dough is about 1/2-inch thick, then release (the dough will spring back up). Arrange 4 buns per sheet, placing them seam side down and leaving them plenty of room to rise.
    A person's hand pressing down on a wedge of dough on a dark surface. There are several other dough wedges nearby. The hand is adorned with a bracelet and a ring.
  • Cover the rolls with lightly oiled plastic wrap and let rest until puffy and almost doubled, about 45 minutes.
    Four dough balls are placed on a parchment-lined baking sheet, ready for proofing or baking. The dough appears smooth and well-kneaded, positioned evenly across the tray on a kitchen countertop.
  • Towards the end of the rising time, place racks in the upper and lower thirds of your oven and preheat to 375°F. Brush the egg wash over the tops of the buns. If desired, sprinkle with sesame seeds
    Close-up of unbaked hamburger buns topped with sesame seeds on a parchment-lined baking tray. The dough is smooth and round, ready for baking.
  • Bake the hamburger buns on the lower rack for 8 minutes, then rotate the pans 180°F and switch their positions on the upper and lower racks. Continue baking until the buns are golden and cooked through, about 7 to 10 minutes more. Let cool, then slice in half horizontally.

Notes

  • WATER: Use 3/4 water if you are in a warm, humid environment (think summertime in Florida). If it's winter or the air is dryer, use up to 1 full cup. For something in between, use 3/4 cup plus 2 tablespoons.
  • YEAST: I use active dry yeast and warm my water to between 100°F and 110°F
  • TO STORE: Place the cooled buns in an airtight container or zip-top bag and store at room temperature for up to 3 days.
  • TO FREEZE: Freeze the hamburger buns in a zip-top bag for up to 2 months. Thaw at room temperature before using.
  • Recipe adapted from The Big Book of Bread

Nutrition

Serving: 1(bun of 8)Calories: 254kcalCarbohydrates: 45gProtein: 7gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 54mgPotassium: 79mgFiber: 2gSugar: 3gVitamin A: 155IUVitamin C: 0.001mgCalcium: 17mgIron: 3mg
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