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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 eight 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:
Be sure and follow me over on YouTube for weekly cooking demos.
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 8 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.
Tips & Notes:
Recommended Products
Nutrition Facts:
Kathy says
Thank you for an awesome recipe…I made it vegan…I didn’t use any egg…I used almond/coconut milk, smart balance instead of butter, unbleached all purpose flour, and added 3 tbs of vital wheat gluten…this is by far the best and easiest recipe for hard rolls…mine came out huge!!!! Just beautiful!!! The taste phenomenal!!!! Thank you!!!!
Leigh Anne says
Glad they worked well with your tweaks!
Candice says
Hi? These look so so delicious! But I use only whole wheat when baking. Have you tried these with a white whole wheat flour? Thanks
Leigh Anne says
I have not tried them with whole wheat but I bet they would be wonderful.
Debra says
When dough is rising first time before being made into buns do you cover it?
Thanks, Deb
Leigh Anne says
You can just place a light cloth over it
Debra says
I did try them before my post and my family LOVED them…and I wasnt sure so just wanted to touch base about covering them …gonna make them again today, thank you for sharing!!!! My husband thanks you too he ABSOLUTELY loved them (truly the way to his heart is his stomach…lol) Debra
fabio says
hello,
thank you for the recipe, i love hamburger and was looking for a long time for this buns.
Now, i don’t see anyone that actually made this buns recipe so i tried and this is my suggestion: 3 tbsp of sugar is way to much, the buns are to sweet. My dough did not rise enough so a bit dense inside the roll. Maybe it was to cold or i did not put enough yeast. Dividing by 8 balls the buns are small so i recommend dividing by 6 so the stuffing stay inside the roll.
otherwise it looks beautiful thank you again
cheers
Wendie L. says
How did these companies to actual hamburger buns, the texture?
Leigh Anne says
Wendie, I think the texture is better. Not as spongy as store bought rolls
Cho Meem says
It’s really great but what did u actually mean by 1 pkg yeast?
Leigh Anne says
One package of yeast is equal to 2 1/4 tsp.