Easy Homemade Hamburger Buns | Soft & Fluffy
Once you make homemade hamburger buns, it's hard to go back to store-bought! These Easy Homemade Hamburger Buns are soft, fluffy, and surprisingly simple to make. Even better, they only need a short rise, so you can have fresh buns ready for dinner without spending all day waiting on the dough.
They're perfect for hamburgers, grilled chicken sandwiches, pulled pork, sloppy joes, or just about any sandwich you want to pile onto a soft, homemade bun.
Why You'll Love These Homemade Hamburger Buns
Quick rise time: The buns only need about 20–30 minutes to rise.
Soft and fluffy: They bake up tender on the inside with a beautiful golden top.
Simple ingredients: Everything you need is probably already in your pantry.
Perfect for burgers: This recipe makes 8 generously sized hamburger buns.
Freezer-friendly: Make a batch ahead of time and freeze them for later.
Easy Homemade Hamburger Buns
These easy homemade hamburger buns are soft, fluffy, and perfect for burgers, sandwiches, pulled pork, and more! Made with simple ingredients and a quick 20–30 minute rise, they bake up beautifully golden in just 8–12 minutes. Once you see how easy homemade buns are to make, you may never go back to store-bought!
Ingredients
For the Hamburger Buns
1 cup warm water, about 110°F
1/3 cup vegetable oil
2 tablespoons granulated sugar
1 large egg
2 tablespoons instant yeast
1 teaspoon salt
3 1/2 cups all-purpose flour, plus more if needed
For the Egg Wash
1 large egg
1 tablespoon water
How to Make Homemade Hamburger Buns
In the bowl of a stand mixer, combine the warm water, vegetable oil, sugar, egg, instant yeast, and salt. Mix on low speed until combined.
Gradually add the all-purpose flour, mixing as you go, until a soft dough begins to form.
Attach the dough hook and knead the dough on low to medium-low speed for about 5 minutes.
The dough should become smooth and elastic and should pull away from the sides of the bowl. It may still feel slightly tacky, which is okay.
If the dough is too sticky, add additional flour 1 tablespoon at a time, allowing each addition to incorporate before adding more. Stop adding flour once the dough is soft and manageable. Avoid adding too much flour, as this can make the finished buns dense instead of soft and fluffy.
Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces.
Shape each piece into a smooth ball by pulling the edges of the dough underneath and gently rolling it between your hands.
Place the dough balls on a large baking sheet lined with parchment paper, leaving a little space between each one.
Gently press down on each dough ball to slightly flatten it into a bun shape.
Loosely cover the buns with plastic wrap or a clean kitchen towel and place them in a warm area.
Allow the buns to rise for 20–30 minutes, or until they look noticeably puffy and have increased in size.
Toward the end of the rising time, preheat the oven to 425°F.
In a small bowl, whisk together 1 egg and 1 tablespoon water to make the egg wash.
Once the buns have finished rising, gently brush the tops with the egg wash. Be careful not to press down on the dough while brushing.
If desired, sprinkle the tops with sesame seeds, everything bagel seasoning, poppy seeds, or flaky sea salt.
Bake at 425°F for 8–12 minutes, or until the tops are golden brown and the buns are baked through.
Transfer the buns to a wire rack and allow them to cool before slicing and serving.
Tips for the Best Homemade Hamburger Buns
Check your water temperature.
Aim for about 110°F. The water should feel warm but not hot. Water that is too hot can interfere with the yeast.
Don't add too much flour.
The dough should be soft and slightly tacky rather than stiff. If it remains too sticky after kneading, add flour 1 tablespoon at a time until the dough becomes manageable.
Shape the dough smoothly.
Pulling the edges underneath each piece of dough and creating a smooth surface will help your buns rise evenly and give them a prettier finished shape.
Don't skip the egg wash.
The egg wash gives the buns their shiny, golden-brown tops and also helps toppings stick.
Keep an eye on them while baking.
At 425°F, these buns bake quickly. Start checking them around 8 minutes so they don't become overly browned.
Let them cool before slicing.
Allowing the buns to cool for a few minutes helps the inside finish setting and makes them easier to slice without squishing them.
Optional Toppings for Hamburger Buns
The egg wash makes these buns perfect for adding toppings before baking. Try:
Sesame seeds
Everything bagel seasoning
Poppy seeds
Flaky sea salt
Sprinkle your desired topping over the buns immediately after brushing them with the egg wash.
How to Store Homemade Hamburger Buns
Once completely cooled, store the buns in an airtight container or zip-top bag at room temperature for about 2–3 days.
For the best texture, keep them sealed so they don't dry out.
Can I Freeze Homemade Hamburger Buns?
Absolutely! Homemade hamburger buns freeze really well.
Allow the buns to cool completely, then place them in a freezer-safe bag or airtight container. You can freeze them whole or slice them in half before freezing so they're ready to use whenever you need them.
Freeze for up to 3 months for the best quality.
Thaw the buns at room temperature before serving. You can also warm them briefly in the oven if you'd like to serve them warm.
Frequently Asked Questions
Can I make hamburger buns without a stand mixer?
Yes! Mix the ingredients together with a wooden spoon until a dough forms, then transfer the dough to a lightly floured surface and knead by hand for about 8–10 minutes, or until the dough is smooth and elastic.
Why is my hamburger bun dough sticky?
A little tackiness is completely normal. The dough shouldn't be extremely wet or stick heavily to the sides of the bowl after kneading.
If it's still too sticky to work with, add additional flour 1 tablespoon at a time until the dough becomes soft and manageable.
How do I know when the buns have risen enough?
The buns should look noticeably larger, softer, and puffy after rising. Depending on the temperature of your kitchen, this may take slightly more or less than 20–30 minutes.
Try not to rely only on the clock. The appearance of the dough is a better indicator that it's ready.
Can I make these hamburger buns ahead of time?
Yes! You can bake the buns ahead of time and store them in an airtight container until you're ready to use them.
For longer storage, freeze the baked buns and thaw them at room temperature when needed.
The Best Homemade Hamburger Buns
There's nothing quite like a burger served on a soft, homemade bun! These Easy Homemade Hamburger Buns are fluffy, tender, and surprisingly quick to make thanks to their short rise time.
They're perfect for burgers, pulled pork, grilled chicken, sloppy joes, or any sandwich that deserves a soft homemade bun. Once you see how easy they are to make, you may never want to buy store-bought buns again!