Hamburger buns are a staple in American cuisine, serving as the perfect vessel for juicy burgers and a variety of toppings. These soft, slightly sweet buns are typically made from enriched dough, giving them a tender texture that holds up well to the juiciness of the burger patties. Their round shape and split top make them ideal for sandwiching together all the components of a delicious burger, from the patty to the lettuce, tomato, cheese, and condiments. Whether toasted on the grill or served fresh out of the package, hamburger buns are an essential part of the classic burger experience, adding just the right amount of bread to complement the savory flavors of the burger.
Step-by-step: Homemade hamburger buns
Yeast mixture – In a large mixing bowl or measuring cup, combine the warm milk (110 F), yeast, sugar, butter, and eggs. Combine – Using a kitchen scale measure the flour and salt in a mixing bowl of the stand mixer with the dough hook attachment. Add the yeast mixture and combine on medium-high speed for 2 to 3 minutes until all the flour is well incorporated.Pro tip – If you do not like kneading, I highly recommend using a stand mixer with the hook attachment. Knead – once all the flour is well incorporated continue to knead on medium for 18 to 20 minutesPro tip – you can also knead by hand on a lightly floured surface for 20 to 25 minutes.
Bowl – When the dough is soft and shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.Pro tip – You want the dough to be really really soft, and a little sticky. But it has to be elastic! This is what will give us soft hamburgers. Rise – Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume.Pro tip – In winter, you may need 90 minutes or more. But in summer, the dough may double in 45 minutes. If you can’t attend to it at that moment, de-gas, reshape, and let double in volume again. Punch – When the dough is doubled in volume, transfer it to a well-dusted floured work surface. Punch down and reshape into a ball. Then roll it into a small log.Pro tip – At this point, there is no need for additional flour. So use a light dusting of flour. Divide – Using a bench scraper divide the dough into 12 buns (110 grams each) or 16 buns (80 g each) depending on how big you want the burgers.Pro tip – For 6 oz /150 grams size beef patties, make 10 buns for 9 oz/250 grams beef patties make only 8 buns. Shape each portion into a tight ball. To do this correctly, roll into a ball tucking all the seams under tightly. Then, roll the ball on an un-floured surface. The un-floured surface creates the tension we need in the dough.Pro tip – Do not over-roll these for too long or you will rupture the top smooth skin.
Tray – Place the buns on a baking sheet, lined with parchment paper. Flatten them so they bake like flat buns rather than balls. Cover with plastic wrap or clean kitchen cloth and let proof for 30 to 45 minutes.Pro tip – Spray the plastic wrap with oil to prevent it from sticking to the rolls. Oven – When almost doubled in size, about 20 minutes before baking, preheat the oven to 375°F /190°C / Gas Mark 5 Eggwash – Brush each bun with an egg wash and sprinkle on some sesame seeds.Pro tip – Egg wash is a full egg with 2 tbsp of water. An egg wash will give a nice golden color. If you can’t use egg, milk or cream will work just as well. Do not use oil or butter as it will create a crust.
Bake small buns for 15 to 20 mins and larger buns for about 20 to 25 minutes or until golden brown.Pro tip – When baked, the internal temperature of the hamburger buns should be about 195 F. The bread will have a hollow sound on the bottom when tapped. Keeping them soft – as soon as you take the burgers out of the oven cover them with a clean kitchen cloth to keep them soft.Pro tip – Do not leave the buns on the tray for too long as the steam will make the bread soggy on the bottom. Covering the buns with a cloth will help them retain moisture and prevent it from drying out. These buns can be stored at room temperature for 3 days. You can freeze them in a freezer bag for up to a month.
Tips for Success
Use High-Quality Ingredients: Use high-quality flour, yeast, sugar, and butter for the best results. Fresh ingredients will yield better-tasting buns. Proof the Yeast: Make sure your yeast is active by proofing it in warm water with a pinch of sugar. It should become frothy within a few minutes. Knead the Dough Properly: Knead the dough until it is smooth and elastic. This helps develop the gluten, which gives the buns their structure and texture. Let the Dough Rise Properly: Allow the dough to rise in a warm, draft-free place until it has doubled in size. This can take anywhere from 1 to 2 hours, depending on the temperature of your kitchen. Shape the Buns Uniformly: Divide the dough into equal portions and shape them into smooth, round balls. This will ensure that the buns bake evenly. Use an Egg Wash: Brushing the buns with an egg wash before baking will give them a shiny, golden-brown crust. Don’t Overbake: Bake the buns until they are golden brown on top and sound hollow when tapped on the bottom. Overbaking can result in dry buns. Cool Completely: Allow the buns to cool completely on a wire rack before slicing and serving. This helps them retain their moisture.
Softest Hokkaido Hamburger Buns Soft Whole Wheat Burger Buns Homemade Soft Brioche Buns or Homemade Hawaiian Rolls
Frequently asked questions
Creative variations
Whole Wheat Buns: Replace some or all of the white flour with whole wheat flour for a nuttier, heartier bun. Pretzel Buns: Add baking soda to the boiling water used for the dough’s initial bath to create a pretzel-like crust. Sprinkle with coarse salt before baking. Cheese Buns: Mix shredded cheese into the dough for a savory, cheesy twist. Herb Buns: Add dried herbs like rosemary, thyme, or oregano to the dough for a flavorful bun that pairs well with herb-seasoned burgers. Spicy Buns: Add spices like chili powder, paprika, or cayenne pepper to the dough for a spicy kick. Seeded Buns: Sprinkle sesame seeds, poppy seeds, or a combination of seeds on top of the buns before baking for added texture and flavor. Brioche Buns: Use a brioche dough for a rich, buttery bun that adds a touch of sweetness to your burger. Pumpkin Buns: Add pumpkin puree and pumpkin pie spices to the dough for a festive twist that pairs well with fall-themed burgers.
Creative ways to serve hamburger buns:
Breakfast Sandwich: Use a toasted hamburger bun to make a breakfast sandwich with scrambled eggs, cheese, and bacon or sausage. Slider Bar: Serve mini burgers on slider buns with a variety of toppings and condiments, allowing guests to build their own sliders. Pulled Pork Sandwich: Use a hamburger bun to make a pulled pork sandwich, topping the pork with coleslaw for added crunch and flavor. Sloppy Joes: Use a hamburger bun to make a classic sloppy joe, filling the bun with a seasoned ground beef mixture. BBQ Chicken Sandwich: Use a toasted hamburger bun to make a BBQ chicken sandwich, topping grilled chicken breast with BBQ sauce, cheese, and onions. Vegetarian Burger: Use a hamburger bun to make a vegetarian burger with a patty made from beans, vegetables, or grains, topped with avocado, lettuce, and tomato. French Toast: Use hamburger buns to make French toast for a fun twist on a classic breakfast dish. Bread Pudding: Use hamburger buns to make bread pudding, tearing the buns into pieces and soaking them in a mixture of eggs, milk, sugar, and spices before baking.
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