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These Homemade Hamburger Buns are incredibly fast, easy and delicious! In less than an hour, you can have soft and fluffy hamburger buns without going to the store. Make this 40 minute hamburger bun recipe for your next cookout!
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Anyone else baking up a storm lately? I normally buy hamburger buns, but recently I had a craving for burgers and didn’t want to go to the store. Instead, I whipped up this 40 minute hamburger bun recipe and I was astonished by how easy there were, not to mention delicious!
The best hamburger bun recipe
I was suspicious that a recipe with such a short rise time could be good, but I was in a pinch and needed burger buns fast. After making these several times, and some other recipes with longer rise times, my husband swears up and down that this is the best hamburger bun recipe I have ever made.
How do you make hamburger buns from scratch?
This recipe for hamburger buns is surprisingly easy. Simply mix the yeast with some warm water, sugar and oil. Then let it sit for 5 minutes. This step “wakes up” the yeast, and the sugar is food for the yeast to start creating gas. After five minutes, you will see that the mixture has become foamy. This means your yeast is doing what it is supposed to do!
Next, you mix in an egg, the flour, and salt. Continue to add flour until you have a soft dough. You can do this step by kneading with your hands, or you can use your stand mixer fitted with a dough hook, which is what I did.
Then you will quickly shape the dough into a ball and divide into 8 pieces. I use a bench scraper to do this. Shape each piece into a ball, then arrange on a greased or lined baking sheet. Cover and allow rise for 10 minutes. While the dough is rising, preheat your oven to 425 degrees.
How to make an egg wash
In order to make the most beautiful burger buns, I decided to use an egg wash for a nice shiny and golden top, sprinkled with sesame seeds. To make an egg wash, simply mix one egg yolk with 1 tablespoon of water. Brush the mixture over the tops of the burger buns, then sprinkle with sesame seeds.
After the 10 minute rise time, then being brushed with the egg wash and sesame seeds, the burger buns are ready to go into the oven. After 8-12 minutes, you will have soft, fluffy and golden hamburger buns, fresh from the oven.
Next time you want to grill some burgers, be sure to make this 40 minute hamburger bun recipe first. I suggest adding my Best Ever Grilled onions to your burger. And speaking of burgers, have you tried my Shallot White Cheddar Burger?
40 minute hamburger buns
Ingredients
- 2 tablespoons active dry yeast
- 1 cup plus 2 tablespoons warm water about 110 degrees
- 1/3 cup vegetable oil
- 1/4 cup sugar
- 1 large egg beaten
- 1 teaspoon salt
- 3 to 3-1/2 cups all-purpose flour
For topping
- 1 egg yolk
- 1 TBSP water
- 2 TBSP sesame seeds
Instructions
- Add yeast and warm water to a large bowl. Add oil and sugar; let stand for 5 minutes. After 5 minutes, mixture should be foamy.
- Whisk in egg. Slowly mix in the salt and flour. Continue to add flour until you have a soft dough.
- Using a dough hook, knead in a mixer for 3-5 minutes, until dough is smooth and elastic. (If you don't want to use a mixer, you can knead by hand on a lightly floured surface.) Do not let rise. Divide into 8 equal pieces; shape each into a ball. Do not let the dough rise.
- Preheat oven to 425 degrees. Place the dough balls on a greased or lined baking sheet. Cover with a kitchen towel and let rest for 10 minutes. After 10 minutes, brush the buns with an egg was, then sprinkle with sesame seeds. Bake until golden brown, 8-12 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
adapted from Taste of Home
Finally leaving a review after making these countless times. I often cut the sugar in half half and use whole wheat flour. They always turn out beautiful, so soft, and delicious. A keeper!
I started making this immediately after I read the 40 min. When I seen 2TBS yeast I was a little skeptical but went with it. I let rise for about 13-15 mins but kept a good eye on them & they puffed up soo nice. I needed a good 3.5 cups of flour & a bit more to help it release from side of my bowl with dough hook. These buns are fast, and very easy to make! Dough feels very suple. These will be my new go to recipe! I brushed tops with butter before the oven & when shaping the dough for hamburger buns always press down on the tops & make almost puck like with still keeping some height to the dough. Just so they don’t bake like a dinner roll & more like a bun. By the time I whipped these up & prepped everything for burgers these were cooked & cooled to the perfect temp for cutting. 5 out of 5 for sure.
So glad you loved them!
These came out amazing! I divided them into 11 balls, approximately 2.9oz each. This was the perfect size and the most similar to store-bought ones. It also took less than 30 minutes which was nice. Definitely quicker than going out to the supermarket!
So glad you loved them!
My wife couldn’t get burger buns at the store-(and quite frankly, didn’t want to with the current price of them)-for her sister’s stay at our house the following evening. Burgers & Christmas Decorating–that’s aoli! I told her I would make them but didn’t think there would be time before leaving the house around mid-morning. I was sitting at the couch, having coffee, usual morning routine, etc–and being the infamous bread, roll, pizza baker– I thought, ‘search quick hamburger bun recipe!’ I did so, and I am SO glad that I went with this one and that I found it! Such an easy, fun, inspirational recipe that I know will come in handy many times! Thank you for this awesome recipe!
I’m so glad you loved it! Sounds like a fun day!
Just made these tonight. So easy and really good. I might lower the temp in the oven to 375 so the browning is more even but other than that, fantastic.
So glad to hear that!
Not letting the dough rise is the oddest thing I have ever seen in a bread/roll recipe. Mine came out like hockey pucks.
Hi! The reason not to let it rise is that it has so much yeast in it, that letting it rise will cause them to over proof. That will also make them dense. The most common reason that these don’t turn out for people is that they used too much flour, used the wrong amount of yeast or over proofed them.
Same issue here. They were *incredibly* dense, even though I used the propper ammount of flour and such. IMO, letting them rise a bit would have definentally helped. Either that or putting them in an oven and THEN setting it to 425.
Was in a pinch and needed a bun recipe that was fast and didn’t require butter.
A little dense I guess, but it wasnt a problem! They held up my homemade fried chicken burgers with ease and tasted amazing!
My picky sons were very happy.
Thank you!!
So glad you loved them!
Attempted to make these with einkorn flour. I used ghee for my fat and honey for my sweetner. My dough came out hard. I guess there’s something to be said for following the exact recipe.
Einkorn is such a tricky flour! I think there would need to be several tweaks done to make that work.
These are restaurant quality buns! I absolutely love making them and haven’t bought store burger buns since.
So glad you loved them!
The best quick bun recipe hands down! This recipe saved my life last night. I was in a rut and had ground beef hanging out in my fridge for dinner.. I’m a double rise dough kind of girl so was a little hesitant when I read that these went from mixing to shaping right away. But then I Whipped these up so quickly and effortlessly, only changed the wash to a buttermilk wash because I didn’t want to waste a whole egg. My family was so impressed! They’re soft, slightly sweet, pillowy and substantial for holding everything together. They had burgers again for lunch, they loved the buns that much! And tonight, my husband reminded me to pin this recipe so I can make them again soon 🙂 thank you for this.
I’m so happy to hear that you loved them!