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Impress your summer BBQ guests with homemade hamburger buns using this quick and easy hamburger bun recipe.
Why You’ll Love This Recipe!
Summer BBQ time is almost here. I love walking around the neighborhood on a summer evening and smelling all the wonderful smells coming form my neighbor’s backyards as they fire up their grills! One of our good old summer stand by dinners is hamburgers on the grill.
Making your own homemade hamburger buns at home is almost as easy as making an extra trip to the store to pick some up. And, they taste so much better than anything store bought.
You can use this recipe to make any shape or size roll or bun you like, it works for dinner rolls, hot dog buns and slider buns too.
Ingredients Needed
- Active dry yeast. You can also use rapid rise or instant yeast.
- Eggs. I use large eggs.
- Sugar
- Flour. I use unbleached all purpose flour
- Salt
- Butter. I like to use room temperature, salted butter
- Sesame seeds or poppy seeds. Optional for garnish
Tips from Leigh Anne
- I use my Kitchen Aid stand mixer to make the dough but you can always do it by hand. Use the dough hook attachment on the stand mixer.
- If you need tips on how to proof yeast be sure and check out this post.
How to Make Homemade Hamburger Buns
- In a small bowl or measuring cup, combine 3 Tbsp warm water and yeast. Allow to proof and get foamy.
- In the bowl of a stand mixer, combine flour, salt and sugar.
- Add in butter and rub butter into flour. Mix until it forms crumbs.
- Pour in yeast mixture and 1 cup water and 1 egg
- Knead until smooth and elastic. It will be a soft dough that is slightly sticky.
- Allow dough to rise for 1 hour or until doubled.
- Divide dough into equal pieces and on a slightly floured surface, form each into a ball that is round on the top and flat on the bottom. Place on a parchment paper lined baking sheet.
- Cover loosely with plastic wrap sprayed with non stick cooking spray and allow to rise for 30 minutes.
- Brush top of buns with remaining beaten egg and sprinkle with sesame seeds or poppy seeds if desired.
- Bake at 400 degrees F. for 15 minutes or until golden brown.
Pair This With:
Aren’t they pretty!? The best part is they are delicious too. They are so good I usually eat one or two without the hamburger!
Frequently Asked Questions
Can homemade hamburger buns be frozen?
Absolutely! After baking them, cool them completely and place in an air tight bag and freeze. To reheat, let rolls thaw. You can warm them for a few seconds in the microwave if you like, or spread a little butt on them and toast them on the grill. Don’t microwave for too long or they will get soggy. They will last for 2-3 months in the freezer.
Can I use rapid rise yeast instead?
If using rapid rise yeast you don’t need to proof the yeast, just add it in with the dry ingredients and then pour in water.
Can I make hot dog buns with this recipe?
If you are grilling hot dogs instead of hamburgers just shape the dough into a hot dog shape for homemade hot dog buns. I also use this same dough to make slider buns.
Try another great easy bread recipe:
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Hamburger Bun Recipe
Ingredients
- 3 Tbsp warm water 105-110 degrees F.
- 2 1/4 tsp active dry yeast
- 1 cup warm water
- 2 eggs beaten and divided
- 3 Tbsp sugar
- 3 1/3 cups flour
- 1 tsp salt
- 3 Tbsp butter
- sesame seeds or poppy seeds for garnish
Instructions
- In a small bowl or measuring cup, combine 3 Tbsp warm water and yeast. Allow to proof and get foamy.
- In another bowl, combine flour, salt and sugar.
- Add in butter and rub butter into flour with your fingers, it will form crumbs.
- Mix in yeast mixture and 1 cup water and 1 egg
- Knead until smooth and elastic. Dough will be slightly sticky.
- Allow dough to rise for 1 hour or until doubled.
- Divide dough into equal pieces and form each into a ball that is round on the top and flat on the bottom.
- Place on a parchment paper lined baking sheet.
- Cover loosely with plastic wrap sprayed with non stick cooking spray and allow to rise for 30 minutes.
- Use other beaten egg to brush the tops of the buns and sprinkle with sesame seeds or poppy seeds if desired.
- Bake at 400 degrees F. for 15 minutes or until golden brown.
REDBLUESPICE says
Simply the best burger and hot dog buns! My guys love them! I feel much better feeding them real ingredients too! When I make hot dog buns, I make 16 buns, instead of 8. The burger buns I make 8 like the recipe states. I make 3 batches at a time and freeze to have on hand which works great for us! Thanks Leigh Ann! You did it again!
Christina says
I haven’t actually tasted them yet, but they whipped up and baked beautifully. They look exactly like the photos from the recipe, and the kitchen smells divine. I generally have a challenging time with yeast doughs, but this recipe seemed to work exactly as it should. I made 8 hamburger buns. I topped 4 with “Everything Bagel” topping and the other 4 with sesame seeds. They look beautiful. Can’t wait for my husband and I to eat them tonight. Thanks for sharing the recipe.
Carriebeth says
I love this recipe. We use it as dinner rolls instead of as buns and I can get 16 rolls out of it. I also substitute 2 tablespoons of honey for the sugar. But it is so straight forward and easy. I can kneed it right in the bowl, no fancy mixers, or bread knowledge is needed. The flavor is fantastic and it is so versatile. Thank you for this!
Leigh Anne says
It’s one of my favorites too – can stand to buy store bought hamburger rolls any more!
Heather says
Hi Leigh Anne.
Can I use my kitchen Aid artisan stand mixer
For this recipe instead?
I am going to cut down the sugar amount as well. I think it is a little too much sugar in your recipe. Please let me know by e-mailing me at
midnight0675@frontier.com
Leigh Anne says
Yes you can use your mixer.
Michelle says
This was a good base recipe. I opted for olive oil over butter and I omitted the second rise, and they turned out fluffy and perfect. I think the second rise would have over-proved them. I will keep my modifications and this will be my go-to because it’s the best I’ve made this month (I’m testing new recipes).