Skip the grocery store and make these Hamburger Buns instead. They’re tall, fluffy, and sturdy enough for all of your favorite burgers and sandwiches. One taste of their rich, golden brown crust and pillow-soft crumb, and you’ll never go back to store-bought buns again.
There’s something I find so satisfying about baking buns from scratch. Turning regular dough into beautiful golden buns with rounded tops and a fluffy crumb beats the grocery store version any day. If you want to try making even more bakery-style bread, you should give my Potato Hamburger Buns a try as well.
Homemade Burger Buns
A hamburger just isn’t the same without the burger bun. These golden brown, domed, and sesame seed-topped buns typically begin with an all-purpose yeasted dough. The dough is enriched with eggs for moisture, all-purpose flour gives them their signature tall and fluffy crumb, and a touch of sugar adds a subtle sweet flavor.
There is a wide range of burger buns out there, from brioche buns to potato buns, but these sesame seed hamburger buns are as classic as they come. I’ve personally tested these buns and can assure you that they’re sturdy enough to hold up against the messiest of hamburgers.
Plus, unlike store-bought, you have complete control over the quality of the ingredients, the size of your buns, and even the toppings, allowing you to make something truly fresh and bakery-worthy in about 3 hours.
Ingredients and Substitutions
- Water – I use slightly warm water to activate the yeast (around 100ºF to 110°F). Too cold, and the yeast stays inactive; too hot, and you risk killing it.
- Sugar – I use white sugar or cane sugar to feed the yeast.
- Yeast – Active dry yeast makes these buns light and fluffy. Remember to use fresh yeast for this recipe. If it’s expired, your dough won’t rise.
- Flour – I use all-purpose flour for a good balance of softness and structure. If you want to experiment with whole wheat flour, start by replacing 25% to 50% of the all-purpose flour. Just know that whole wheat is more absorbent, so you may need an extra splash of water to keep the dough soft.
- Salt – Just a pinch to season the dough.
- Eggs – I added two eggs to the dough for extra moisture and combined a third egg with a splash of milk for the egg wash. This is what gives the buns their mouthwatering golden brown shade.
- Butter – I typically use unsalted butter because of the extra salt in the recipe. Salted butter will work as a substitute, but you may want to cut back or omit the added salt.
- Sesame Seeds – They give the buns that classic burger bun look.
How to Make Hamburger Buns
Activate the Yeast: I start by adding 1½ cups of warm water (just a touch warmer than lukewarm, not hot) into the bowl of my stand mixer. Then I whisk in the sugar and yeast. I let it sit undisturbed for 7 to 9 minutes or until a foamy raft forms on top. This tells me the yeast is ready.
Dry Ingredients: While the yeast is activating, I whisk the flour and salt in a large bowl and set it aside.
Add the Flour: Once the yeast raft has formed, I attach the dough hook, pour in the salted flour mixture, and mix on low speed until combined.
Add the Eggs: Next, I crack in one egg at a time, mix until it’s incorporated, and then add the other egg. To finish, I mix in the butter.
Knead: With everything combined, I let the mixer knead the dough for 5 minutes.
First Rise: I remove the bowl from the stand mixer, cover it, and let the dough rest at room temperature for about 90 minutes, or until it has doubled in size.
Divide: I gently punch the dough down and cut it into 10 equal pieces.
Shape: For each piece, I lay the dough flat, fold the corners into the center, then flip it over seam-side down. I cup my hand over the dough ball and roll it gently in a circular motion to create a taut surface.
Second Rise: I place the shaped dough balls onto two parchment-lined sheet pans, cover them, and let them proof for 60 minutes.
Egg Wash: I uncover the buns and brush each one with the egg wash mixture. Then, I sprinkle the sesame seeds over the top.
Bake: I bake the buns at 375°F (no convection fan) on the middle or lower rack for 15 to 17 minutes, or until they’re golden brown and firm on top.
Cool: I transfer the buns to a cooling rack and let them cool to room temperature before slicing.
Chef Tip + Notes
These buns can’t be rushed, unfortunately. They need plenty of time to rest, rise, and develop their balanced flavors. The first rise can take around 90 minutes (depending on your environment and the temperature in your kitchen). The second can take about 60 minutes. I recommend packing your patience and waiting for the soft, fluffy, bakery-worthy results. They’re worth it, I promise.
- Knead with care: That initial 5-minute knead after adding the butter is key to developing the gluten in the dough (it’s what gives the buns their sturdy yet soft texture). The dough should pull away from the bowl sides but still feel slightly tacky. If it’s too sticky, add a pinch of flour; if it’s too dry, add a splash of water.
- No stand mixer? While a stand mixer will save you time and effort, you can knead the dough by hand on a lightly floured surface instead. It’ll take a little longer (around 10 to 12 minutes), but just keep kneading until the dough becomes smooth, elastic, and slightly tacky to the touch.
- Weigh your dough for even buns: I divide the dough into 10 equal pieces, each between 125 and 130 grams (weighed on a kitchen scale). This gives me uniform buns that bake evenly and look professional.
- Customize the toppings: Instead of sesame seeds, top the buns with poppy seeds, everything bagel seasoning, dried onion flakes, flaky salt, or leave them plain.
- Let them cool fully: As tempting as it is to cut into fresh-baked buns, they’re still finishing their internal cooking while cooling. Slicing too soon can make the centers gummy.
Serving Suggestions
These soft and fluffy hamburger buns work with pretty much any burger you’re craving. I’m partial to a classic bacon cheddar burger. They’re also sturdy enough to stand up to a perfectly messy fried egg burger. Try them with these juicy turkey burgers if beef isn’t your thing.
They also work well as regular sandwich buns. Stuff with a scoop of tuna salad or add roasted vegetables and a great sauce for something light. Pile on the pulled pork for a mouthwatering handheld dinner.
Make-Ahead and Storage
Make-Ahead: After the first rise, you can refrigerate the dough (covered) for up to 24 hours. When you’re ready to continue, just bring the dough to room temperature before dividing, shaping, and proofing the buns. You can also freeze the divided and shaped dough balls for up to 2 months. Thaw them in the refrigerator overnight before shaping, proofing, and baking as normal.
How to Store: Once cooled, store the buns in an airtight container at room temperature for 2 to 3 days. They also freeze well for up to 3 months.
More Classics Made From Scratch
Homemade Hamburger Bun Recipe
Ingredients
- 1 1/2 cups of water
- 2 tablespoons sugar
- 1 packet of active yeast, 7 grams
- 5 1/4 cups all-purpose flour
- 1 teaspoon salt
- 2 large eggs
- 1/2 stick room-temperature unsalted butter
- 1 large egg whisked with 1 tablespoon of milk
- 10 teaspoons sesame seeds
Instructions
- Add in 1 ½ cups of water that is a hair higher than lukewarm to the bowl of a stand mixer along with the sugar and yeast. Whisk it together until combined and let it sit for 7 to 9 minutes or until a raft forms on the top.
- In the meantime, in a large bowl, whisk together the flour and salt and set aside.
- Once there is a raft formed from the yeast, add it to the stand mixer along with the hook attachment and turn it to low-medium speed.
- Slowly add in the salted flour until combined.
- Next, add in one egg at a time until they are mixed in. Then, add in the butter.
- Once the butter is fully mixed in, knead on low to medium speed for 5 minutes.
- Remove the bowl, cover and let it rest for 90 minutes at room temperature or until it’s doubled in size.
- Next, punch down the dough, transfer it to a clean surface, and divide it into 10 equal-sized pieces. Each piece will roughly weigh 125 to 130 grams.
- Lay the dough flat, fold the corners in, then center, and then roll it over to form a ball where the folds are on the bottom. Then enclose your hand over top and roll it in a circular motion to form a taught ball.
- Place the dough balls onto 2 different sheet pans lined with parchment paper. Cover with a kitchen towel and let them rest for 60 minutes.
- Then, remove the towels and evenly brush on the whisked egg and milk using a pastry brush. You will not use all of this.
- Evenly sprinkle the sesame seeds over the top. You will use roughly 1 teaspoon per bun.
- Place the buns on a middle or lower rack in a preheated oven at 375°F with no fan. Bake for 15 to 17 minutes or until golden brown and firm. Rest them on a rack until cooled to room temperature.
Hamburger Buns Recipe