These homemade hamburger buns are beautifully light and fluffy, so much better than anything you will find in the store. This recipe guides you step-by-step on how to make the best burger buns. There's nothing quite like the taste of freshly baked bread!
For many years, we have been exploring How to make the best burger and it all starts with the buns. Homemade burger buns are an absolute must!
This recipe for homemade hamburger buns will make 12-16 homemade hamburger buns. The number varies, depending on the size of the bun you are going for. A standard hamburger dough ball weighs around 3.5 ounces (100g) and this recipe allows you to make 12 that size. If you want to go smaller divide your dough into 16 equal size dough balls instead.
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Ingredients for homemade hamburger buns
It will be easy to source the ingredients for this recipe for homemade hamburger buns. Some grocery stores don't stock 00 flour but most do so you won't need to look far. Here is what you will need.
- Strong bread flour
- All purpose flour
- Sugar
- Milk
- Water
- Dried yeast
- Eggs
- Fine salt
- Olive oil
- Sesame seeds
See recipe card for quantities.
Step by step photographs...
Follow each step to this recipe for homemade hamburger buns and you will not fail. Here's what you need to do...
- Step 1: To begin with, mix the warm milk and warm water together with the yeast and a tablespoon of the sugar. Let sit for 15 minutes until frothy just like you see in the photograph. Meanwhile, whisk the eggs for step two.
- Step 2: In a bowl, combine the dry ingredients and add the wet ingredients including the whisked egg.
- Step 3: Mix together until it forms a dough. If you are doing this by hand and not in an electric mixer, the dough will be and needs to be slightly sticky at this point. Only add a small amount of extra flour, if needed, to manage this step.
- Step 4: Knead for 10-15 minutes. This step is very important for fluffy hamburger buns. As mentioned in step 3, only add a touch more flour if you are doing this by hand. Enough for it to just be manageable.
- Step 3: Transfer to a greased bowl (1 tablespoon olive oil), Cover the dough with a damp cloth/towel and let it rise in a warm place for 1.5-2 hours.
- Step 4: Knock the dough back by using your fist to punch it down. Divide the dough into 12 equal pieces. Stretch the dough, folding underneath, aiming for no creases in the dough, then shape them into balls.
- Step 3: Place onto a lined baking tray a couple inches apart. Cover loosely and let rise again for 45-60 minutes, until puffy.
- Step 4: Pre-heat your oven to 400F/200C then evenly brush each bun with egg wash (1 egg with 1 tablespoon milk) Top with sesame seeds (if using)
- Step 3: Bake for 15-20 minutes until golden then place your homemade burger buns on a cooling rack.
- Step 4: The perfect hamburger buns!
Hint: Make sure you follow each step and allow for two rises. The first after you have kneaded the dough and a second after you have shaped the buns.
Variations of homemade hamburger buns
This recipe for homemade hamburger buns will guide you on how to make the perfect buns. You can use this recipe as a guide and still vary it up a little. Here are some suggestions.
- Classic white buns (without the sesame seeds)- Adding sesame seeds to this recipe is completely optional, I just prefer them. You can absolutely leave them out and still get perfect results!
- Brioche buns - Depending on your filling, you might want to make brioche buns instead, they're sweeter than classic hamburger buns and pair perfectly with pulled pork and smash burgers! Follow this Brioche Burger Bun recipe.
- Wholemeal - To make this recipe more wholemeal, switch out the plain flour for wholemeal flour. I recommend still using the strong bread flour.
Be sure to check out this Brioche Hamburger Bun recipe for variation.
Equipment for homemade hamburger buns
This section highlights equipments that is either essential or especially helpfu the more common kitchen equipment.
Electric Mixer and dough hook - I highly recommend using an electric mixer for this recipe. Although it is not needed, it helps make the mixing and kneading easier with the sticky dough required for this recipe. In each step I guide you through using a mixer, or by hand, so there's no 'knead' to worry!
Measuring scales - Very important for accuracy.
Large flat pan baking tray - This is important to make sure you leave enough room between each bun so that they do not merge together. You will see better (rounder) results.
Storage
For short term storage for your homemade hamburger buns, you can leave these buns out at room temperature, in an airtight container or a resealable plastic bag for 2-3 days. If you're storing for longer, I recommend freezing.
Freezing - store individually wrapped or in a ziplock bag for up to 3 months. I recommend freezing them as soon as possible after baking and cooling.
Top Tip
After the first rise, knock the dough back with your fist, then leave in the fridge for a minimum of 4 hours or up to 24. This helps improve flavour and makes it a lot easier to handle when you're ready for the second rise.
FAQ
This is likely because there was not enough kneading or they were not left to rise long enough. Make sure you knead for at least 10 minutes to develop gluten. If the dough is stiff, add a little more water and make sure you let the dough rise in a warm place.
Yes! I recommend this. Leaving the dough in the refrigerator after the first rise develops flavour and makes it easier to work with when shaping.
Now time for the perfect burger?
You've made the hamburgers buns, now time to fill them. Try these delicious recipes.
Related:
If you love hamburgers, then these American recipes will have your tastebuds dancing!
Recipe
Homemade Hamburger Buns
Make delicious homemade hamburger buns that are light, fluffy, and far better than store-bought options for your burgers.
Ingredients
- 6 cups strong bread flour
- 1 ⅓ cup plain flour
- 5 tablespoons sugar
- 6 tablespoons warm milk
- 2 cups (500ml) warm water (not too hot)
- 4 ½ teaspoon (14g or two packets) dried yeast
- 3 eggs
- 3 teaspoons fine salt
- Sesame seeds (optional)
Instructions
- Start by combining the warm mil and warm water with the yeast and 1 tablespoon of the sugar. Cover and set in a warm place for about 20 minutes. The yeast will begin to foam.
- Now combine the flour, salt and remaining sugar in a large mixing bowl. Whisk the eggs and add these to the dry ingredients along with the yeast mixture.
- Combine and form into a sticky dough, then knead for 10-15 minutes, preferably with an electric mixer and a dough hook. If you are doing this by hand, add only a touch more flour, if needed, so that it is manageable.
- You will know when the dough is ready when you take a golf ball sized piece of dough out of the bowl and stretch it until you can see through the stretched dough.
- Cover the bowl and allow to rise for 1.5 -2 hours in a warm place. It should double in size.
- Punch it down and divide the dough into 12-16 hamburger buns shapes. Stretch and fold the dough underneath. You are aiming for super smooth dough balls.
- Place the burger buns on one or two baking paper lined baking trays and cover with a towel to rise for another 45 minutes to 1 hour.
- When you are ready to bake your hamburger buns, pre-heat your oven to 400F/200F.
- Whisk 1 egg with 1 tablespoon milk to create an egg wash. Brush each bun evenly with egg wash.
- If making sesame seed buns as I have here, sprinkle the buns just before placing in the oven.
- Bake for 15-20 minutes until the top of the buns are nicely browned and the bottom of the buns sound hallow when tapped.
- Place the cooked hamburger buns on a rack to cool slightly before slicing.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 354Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 554mgCarbohydrates: 67gFiber: 2gSugar: 6gProtein: 12g