Fox and Briar

Eat. Drink. Live.

40 minute hamburger bun recipe

by on 119

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!

Disclosure: This post contains affiliate links, which means that if you purchase the items I recommend through the links I provide, I get a small commission at no extra cost to you. For more info, please see my disclosure policy. Thanks for supporting Fox and Briar!

40 minute hamburger buns | homemade burger buns | hamburger bun recipe | easy hamburger buns | quick burger bun recipe | the best burger buns |

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.

Photo of yeast mixed with water, oil and sugar. Second photo showing the same mixture five minutes later. It is foamy.

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!

Step by step photos for making hamburger buns 1. Dough in a bowl 2. Dough shaped into a ball 3. cutting the dough in half 4. cutting the dough in fourths 5. the dough cut into 8 pieces 6. Each pieces rolled into a ball.

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.

Brushing an egg wash on to unbaked burger buns

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.

Unbaked hamburger buns ready to go into 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

5 from 27 votes
Print Pin Rate
Course: Baked Goods/Breads
Cuisine: American
Keyword: breads, hamburger buns, rolls
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 8 buns
Calories: 218kcal
Author: Meghan McMorrow | Fox and Briar

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

Store buns in an airtight container for up to 2 days. Or, freeze for up to one month. 

Nutrition

Serving: 1bun | Calories: 218kcal | Carbohydrates: 25g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 302mg | Potassium: 52mg | Fiber: 1g | Sugar: 6g | Vitamin A: 62IU | Calcium: 29mg | Iron: 2mg
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!

adapted from Taste of Home

 

You May Also Like:

Reader Interactions

Comments

  1. 5 stars
    These are the easiest, fastest, delicious and cleanest(as in not a lot of mess to clean up afterwards) rolls I have ever made.
    I’ve now made them 3 times in 2 weeks. Once for burgers, once for sandwiches and today for Portabello mushroom burgers that I intend to make for dinner.
    I went into it a bit skeptic, no rising? Well except for 10 minutes to rest before baking the recipe is just one step after the other without stopping.
    I do find I need to use a full 4 cups of flour, but it always comes out perfect.
    This is a keeper. My family loves when I make them and I can’t wait to share them with friends. I told my husband today that I may make a few batches anna start doing them off at a friend’s house to brighten their day. After all how could you be sad with a happy little fluffy roll in your mouth? I wish I could share a photo of how professional these turn out, it’s like, who baked those? They look exactly like your photos. Like little bread fairies put a magic spell over them and they come out perfect everytime.
    Thank you SO very much for this recipe. It’s everything you said it was.

    Reply

  2. 5 stars
    Just made these for the second time, but with a few minor adjustments. I used half bread flour and half white whole wheat flour; simply used 2 packets of yeast (so slightly less than called for); and I formed them into 12 buns this time and they are still plenty big. Delicious, nice texture, fast, and so much better than store bought. Thanks!

    Reply

  3. Good recipe for a simpler bun, my only issue was they were half raw at 12 minutes. Had to bake about 20 on 425 and I let my oven preheat for 30 minutes before use and I haven’t had any issue with this oven being at the wrong temp since I’ve had it. Don’t know what happened there but a good recipe for when I don’t want to spend the time making buns with a more fermented taste to them

    Reply

      • Hey!
        I tried scaling it by half this evening and visibly it’s worked! Just letting my chicken finish marinating and then I’ll cook it all off and let you know!

        Reply

          • They actually turned out really well!

            I will admit I did substitute 1/3 of the water for butter milk, mainly because I live out in China right now and I had a bit left over (and it’s hard to obtain) from marinating some Korean fried chicken burgers (which is what went inside these buns along with homemade pickled veg and a Smokey, spiced, homemade Mayo).

            Thanks for this, such a good pairing.

  5. 5 stars
    My family loved your hamburger buns! So much better than supermarket buns. I used olive oil substitute for vegetable oil and it worked great! Thank you for sharing your recipe. 😊

    Reply

      • I actually have the same question. It’s just my husband and I and even four is too much but I want to half the recipe but it calls for an egg in the bun recipe (not the topping). Would just an egg yolk work or just whip an egg and only put half in?

        Reply

        • Hi Alyssa – I haven’t tried to make a half batch so I’m not sure how it will turn out. You can try whisking an egg and using half. Another option is to just make the whole batch and freeze the extras. Then you can defrost them as you need them.

          Reply

        • Hey Alyssa, I just made these with the recipe halved and they came out great! For the egg.. I whisked up an egg in a small bowl and poured half (just eyed it) into the dough then used the other half for the egg wash on top. Hope this helps!

          Reply

  7. Do you think I could double or triple this without issue or is it better to stick to this quantity and just make it 3 times? I made one batch already and they are fabulous but need at least 18 and I like the size with 3.9oz each which give me 16.

    Reply

  11. 5 stars
    Just made these yesterday. Enjoyed them with our homemade veggie burgers. Delish!! Next time I’ll make 10-12 for a bit smaller size, and try a little whole wheat flour. I used less oil & sugar too and they are still great. Thanks!

    Reply

  13. 5 stars
    These are fabulous! even on nights when I forget that I was supposed to make them for dinner they’re just so quick and reliable. I often substitute one cup of whole wheat flour, and it still works. Thank you!

    Reply

  15. Oh wow…i have never tried anything like this recipe and to my amazement (and my family’s) they turned out perfect! And made my homemade burgers that much better…thank you..definetly making these from now on.

    Reply

  16. 5 stars
    Meghan – I made these buns last week and they turned out great. Everyone in my house loved them. Do I need to change the recipe (in terms of letting the yeast activate with oil, water and sugar for 5 minutes) if I want to use instant yeast? Thanks for sharing this great recipe!

    Reply

    • Hi Susan – I haven’t tested these with instant yeast, but you should be able to skip the 5 minute wait. With instant yeast, you don’t need to bloom the yeast like you do with regular dry active yeast.

      Reply

    • 5 stars
      If you just bought the yeast it should be fine but this also acts as a test to make sure your yeast activates so your buns come out perfect every time. If it doesn’t foam/bubble the yeast is expired.

      Reply

  17. 5 stars
    These were fantastic! We live in the country and sometimes don’t want to drive into the city for just one item. We made these and the family loved them! Had them for hamburgers but everyone started saying what else they would do with them – sandwiches, garlic buns, etc. So, I would say they were a hit! So quick to put together and the house smelled wonderful as they baked. Didn’t make any changes to the recipe, made as stated. Will be making these many more times in the future! Thank you!

    Reply

  19. 5 stars
    Worked like a charm!!!! I wish I could post a picture as they turned out EXACTLY like yours!!! I didn’t have the yeast you recommended so I used quick rise and reduced the amount by 1/2 a tbsp. Still turned out excellent!!! Thank you so much!

    Reply

  20. This recipe is phenomenal! It is a very quick and simple recipe. I mix it up in my stand mixer, cut and shape into balls, let rest for 10 minutes, bake, and voila they are ready! I’ve made them at least 5 times now. Thank you, thank you, thank you. Delicious and makes my life easier.

    Reply

  21. These buns are so delicious and easy! I’m not an experienced bread maker, and I was nervous about trying this recipe. It was so easy and turned out so well! I’ll be making these weekly now!

    Reply

  22. Best buns ever. Need I say more? I divided into 12 because 8 were huge first time.
    I also made with whole milk and butter for flavor and so they wouldn’t dry out too much after baking the 2nd time around.

    Rave reviews from family.

    Reply

  23. Great recipe. My 7 year old made these with me, they turned out exactly like your picture! Thank you for sharing. Scrummy!

    Reply

  25. I attempted to make this recipe twice today. Both times the dough was heavy, didn’t turn golden with baking and cracked.

    Reply

    • Hi Dan – I’m sorry that happened! There are two things I can think of that might have gone wrong. One is that your yeast might be dead. You can test your yeast by adding a packet of yeast (2 and 1/4 teaspoons) to 1/4 cup of warm water with a teaspoon of sugar and waiting 10 minutes. It should foam up, indicating that it is active. If this doesn’t happen, the yeast is dead. The other thing that could have gone wrong is adding too much flour. This is why measuring with the scoop and level method is best.

      Reply

  27. 5 stars
    I make buns and bread all the time. Imagine my surprise when the family unanimously said these were the best…… Now I can make buns at the same time I’m making dinner.

    Reply

  28. These buns are amazing! Thank you so much!!! Do you think it will work with whole wheat flour as well? Maybe with 50% white flour..?

    Reply

  29. 5 stars
    These were fantastic! I made them for dinner and they were the perfect size for the 1/4 lb hamburgers! I used Everything Bagels and I wouldn’t change a thing to this recipe. I honestly would rate them a 10 if I could. Thanks for sharing this great recipe!

    Reply

  30. I made this recipe a few weeks ago. I was so impressed. So quick, easy, and the results were fantastic!! Family loved these as well. I will definitely keep this one. 🙂

    Reply

  31. 5 stars
    These were so easy, I still can’t believe it. I thought the 2 TBSP of yeast were going to overpower the flavor, but they just came out perfect. We tested one right away, straight from the oven, with some fresh butter. Oh my… divine!

    Reply

  32. Thank you for sharing this wonderful recipe! Super fast, and super tasty! I also tried the same recipe to make hotdog rolls. They weren’t quite a uniform as I’d like, but they were awesome just the same! I will absolutely never buy hamburger or hotdog rolls again!

    Reply

  34. 5 stars
    I was Juuust under on the yeast, so I added in about half a cup of Self Rising flour hoping that would offset the missing yeast, also I only had Everything Bagel seasoning to top them with and OMG, they were Delicious! A bit denser than store bought and held together So Nicelyfor burgers about an hour after letting them cool! I’ll definitely be making these again and trying more of your recipes!!!

    Reply

  35. So easy, so perfect. Beautiful buns for my Angus burgers. Everyone raves about these because they’re fresh from the oven.

    Reply

  36. 5 stars
    SO EASY! And DELICIOUS! We ate one right away – so so so tasty! I made the mistake of baking these in the morning and now we’re having to wait all day to eat the rest with dinner. Next time I’ll have to do a double batch. Thank you for the recipe!

    Reply

  38. These were perfect! Everyone loved them. My husband was pleasantly surprised that I actually made them. LOL. Thank you for sharing such a great recipe!

    Reply

  40. How did you calculate the calorie count? Im coming up with about 300 per bun. My gf and I are usually pretty strict with our calories and like to have as accurate a count as possible. I use MyFitnessPal to calculate the ingredients and made 8 buns and it says 308 per bun. Im trying to figure out where Im off.

    The buns are amazing and very tasting. I will be making them again.

    Reply

    • Hi Holly – all the calories counts are an estimate for convenience. My website has a calculator it uses when I input the recipe. I would definitely use your own calculation if you are on a strict diet. I’m so glad you loved the buns!

      Reply

  41. 5 stars
    OMG!!!!!!! These are absolutely AMAZING!!!! I have never made homemade bread of any kind so I wanted to try your recipe because it looked simple for a first timer like myself. I followed your directions to a T and holy moly they were super simple and so good!!! My two picky boys absolutely LOVED them!!!! Thank you so much! I will never again buy hamburger buns at the store!!! Question how long will these keep if I make more? Just store in a container or ziploc bag? Can you freeze? Have you made them into hot dog buns yet?!?!?! Thanks again!!!!

    Reply

    • Hi Tijana – I am so happy you loved them! I think these are good for 1- 2 days at room temperature in a sealed container/ziplock bag. I have not tried freezing them, but bread normally freezes very well so I think that would be fine! I haven’t made hotdog buns yet but that is a great idea!

      Reply

  43. My rolls ended up falling apart when we were eating them as burger buns. Not sure why. They looked perfect when they came out of the oven. Also the dough was super sticky after all the ingredients were mixed so I had to keep adding flour while I was kneading it.
    Help!

    Reply

    • Hi Randy-Lynn – it sounds like maybe too much flour was added when kneading. The dough should become less sticky as you knead it. I hope that helps!

      Reply

  44. I like many other reviewers decided that I wanted to make sloppy Joe’s but did not want to go to the store to go get buns I whipped these together in less than an hour I had a use canola oil instead of vegetable oil they turned out pretty good if I do say so myself a little thick so pretty thank you for sharing this recipe definitely will be using it again!

    Reply

  47. 5 stars
    Great recipe! I’m an amateur baker and these came out fantastic and I received many compliments. So fluffy and delicious. I did reduce the sugar amount though, only change I made. I decided to make home made hamburger buns instead of getting the store bought ones which have too many additives. This will be my go to recipe from now on. Thank you!

    Reply

  49. 5 stars
    Hi Meghan, Thank you for posting your bun recipe which I used yesterday. Wanted hamburgers for lunch but didn’t feel like going out for buns. My bread recipes are all quite involved so yours really resonated with me, being quick and easy. I was delighted with the results.
    I did reduce the sugar a bit (personal preference) and used only a milk wash. Topped with the sesame seed and made 6 larger buns as I make fairly substantial patties with salads. Delicious all round!! Thanks for sharing 🙂 Lesley SA

    Reply

  51. 5 stars
    In celebration of 4th of July we wanted to make some burgers but We didn’t have any bread around so I attempted to make these from scratch for my first time and I’m so glad I did! They were incredibly soft and delicious and not to mention cute!. Thank you so much for sharing!! I don’t think I will be purchasing burger buns again haha.

    Reply

  53. I made these buns yesterday and the whole family enjoyed them. They were soft flavorful and easy to make.

    Reply

Leave a Reply to Tijana Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.