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40 minute hamburger bun recipe

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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.

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

4.98 from 46 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

 

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Reader Interactions

Comments

  1. 4 stars
    Ok, so I’ve made this recipe a few times, and read through the comments to fix a couple issues I’ve experienced (as some others have also experienced). Overall, this is an amazing recipe, but I needed to implement a few tweaks to get it to work properly in my kitchen.

    – Problem: The dough can be too sticky. Solution: start with 3 cups flour, and add the 1/2 cup if needed. If still too sticky, add a bit more, it won’t hurt the recipe. These ratios depend greatly on the environment you’re working in, the type/brand of flour you’re using, and the recipe is done in cups instead of weights (weights are usually more consistent and precise). You want a dough that is workable without being ultra frustrating. My first attempt was very sticky.

    – Problem – they aren’t big enough/they are too dense – I found my first batch to be a bit dense and small. Solution: To fix these two issues, you need to smush the balls down into thick pancakes (about 0.75″ to 1″ thick) on the greased/lined pan and let them rise a bit more than the recipe says (about 30 mins +/-). You ideally want them to look puffy before putting them into the oven. The recipe will work as-is (and still be really delicious), but the result I found is quite a bit denser than I’m used to for a burger bun. The smush and rise method will let them spread out a bit more (bigger base) and the extended rise will make them airy-er. The result from the recipe as it’s written I found to be tasty, and quite sturdy. If that’s your thing (or you’re pressed for time) then follow the recipe!

    Reply

  2. 5 stars
    These were truly amazing! Even my son gave me a big compliment on these buns and he usually doesn’t comment at all. Whole family loved them!
    These were really fast and easy to make and turned out great! Next time I might reduce the sugar a bit and definitely going to make 10 buns with this recipe instead of 8 and just reduce the baking time a tiny bit.

    Thanks for posting!!

    Reply

  3. 5 stars
    These buns were fantastic! They looked exactly like the pictures and were super tasty.

    Admittedly, homemade buns are not quite as soft and light as store-bought buns but they taste great and don’t contain conservatives or emulsifiers.

    Reply

  4. 5 stars
    Delicious and so quick and easy! Made in the time it took my husband to get the kids ready to go out 😂 Burger buns available here in Switzerland are rubbish plus supermarkets closed on Sunday 😱

    Reply

  6. 5 stars
    These were absolutely amazing! I can’t believe how quick and easy these were to make! I’m wondering if you or anyone else has tried doubling or tripling the recipe? Trying to think ahead for the summer. Thank you for sharing this recipe, definitely going to keep this in my back pocket!

    Reply

  8. I just made these for my family and my dad made the patties. The buns were perfect and even my sibling liked them. The only change was that I had to bake them for 18 to be golden but they were amazing!!

    Reply

  10. These are amazing! I’ve made them several times and they have turned out perfectly each time. I’ve been using only 1.5 tbsps of yeast and will try them with just 1 next time. I just let them rise a little longer. I’m always amazed by their soft deliciousness! I’ll rarely buy store bought buns again!

    Reply

  12. 5 stars
    Yes, this recipe definitely deserves 5 stars. I don’t give out my stars easily either. The recipe was fast, easy, and the Buns had very good flavor. My only critique would be that the buns were a little bit too thick and tall for hamburgers. So the ratio of bun to Burger somehow he needs to be tweaked. I’m not sure that can be done with a quick rise recipe like this, so I think I will have to make my Burgers thicker to compensate. I have made this recipe twice, and it turned out perfect both times. I’ve also been on a quest for a super soft sub sandwich bun, so I decided to use this recipe to make two large French style loves that I could cut fill with ingredients and cut into sandwich portions. Big mistake. I doubled the recipe, and with one half of the dough I made 8 hamburger buns, and the other half of the dough I made 2 large long French style loaves. The hamburger buns turned out great, the two large long french-style loaves did NOT. They puffed up and Rose very nicely when they baked. When I pull them out of the oven and temped them they only reached a hundred and fifty degrees. So I put them back in the oven for an additional 8 minutes. They over browned and deflated and we’re still slightly doughy inside even though the thermometer registered 208 degrees. Moral of the story? Don’t double the recipe, don’t make this recipe into two long large French style loaves, and don’t try to bake both 8 hamburger buns and 2 large long French style loaves at the same time. Any thoughts that anybody else might have on my observations is welcome!

    Reply

  13. As a pro baker I didn’t think these buns would turn out so good!! Hats off to you for coming up with such a wonderfully textured and flavourful item!!
    I WILL be making these from now on. Much better than what I make and sell at my bakery 🙂

    Reply

  14. This was my first time making rolls. And it was very easy. Thank you so much for this simple and very easy recipe!!! I will be making them again.

    Reply

  15. Hi Meghan,

    Thanks for this super handy recipe. Have been a chef for over 10 years and never found a recipe that works so well in crunch time. Still pretty new to the whole bread making thing though. A few kinks I’ll need to iron out:
    1. Yeast didn’t froth up as much as yours. I was a little slow in getting the oil (I used melted butter at about 35°C for added richness) and the sugar in the with the water as I was still measuring out and converting ingredients – by which time the core temp had dropped to 37-38°C. I suspect this was just a little too low to really kick off the yeast. That, and I keep my dry yeast in the freezer for freshness, so perhaps I didn’t leave it out long enough to bring it to room temp (20°C) before throwing it in with the water. Might of shocked it a bit.
    2. I added 3 1/4 cups (400g) of all-purpose flour – double sifted and added gradually as the dough came together with a spatula. Based on your description of “smooth and elastic” it was a little difficult to tell if I’d added enough flour or not. I suspect I could’ve added more but I was trusting my limited bready intuition at the time.
    3. After 5 minutes with the hooked hand-mixer, dough was soft, sticky, elastic but much much “looser” than yours in the photo. They didn’t hold their shape and were difficult to handle. Yours look very firm and seem to hold their shape well which makes me wonder which setting you knead on among other things that could’ve caused this. I have a 450kw handmixer with hooks with a setting of 1-5 +turbo. I kneaded on setting 3. On my second attempt I’ll do the full 5mins on high (setting 5) and see what happens. Tips would be great.
    4. The cutting and shaping of the dough for obvious reasons was hard and dough sat flat on the baking mat but they baked surprisingly well. The crown broke on all but honestly I like that look so I’m not bothered. They tasted quite sweet which could’ve been enhanced by my sub for butter. Though I’ll reduce the sugar to 50g next time and see what happens. 65g (1/4 cup) was a bit too sweet for my tastes though I understand the sugar will give the yeast a good boost of activity so I’ll see how the slight adjustment turns out. The structure was surprisingly good – small, tight air bubbles with a nice soft bite and some elasticity in the crumb which really makes for a great texture. This is what convinces me this is great recipe and I just need to practice a bit.
    5. There wasn’t any mention of a steam element. Was this on purpose? Making bread is new, but baking it I have a lot of experience and we’ve always used a steaming element in the baking of the bread for that essential crispy crust. I suppose your recipe is really going for the soft light burger bun, so fair enough. But that’d be another element I’ll play around with.
    6. Would you consider making a metric version to your ingredients list and temp? Would make it real nice for us anal-retentive bakers who insist on measuring everything out. 😂

    It’s great I can knock them up in the time it takes to cook dinner for the fam. Today I just focused on getting it right (or as close to 😉) but I could totally see myself knocking them out during a simple dinner when I have an hour to get it on the table. Thanks and keep in touch!

    A

    Reply

    • Hi, so glad you liked the recipe – I use a kitchen aid mixer, knead it on medium – medium high for 5 minutes. I would say you could add a tiny bit more flour if the dough is too sticky to work with. This recipe doesn’t need a steam element , but let us know if you try it and what the results are!

      Reply

  16. 5 stars
    First time making these. Was able to use the dough for 6 buns. My hubs likes big burgers. Only issue I has was a few of the tops burst and had some big cracks. I followed your instructions to the “T”. I’m thinking maybe I didn’t get enough air out before shaping them? The dough was soft, sticky and smooth so it wasn’t dry or too wet. Should I warm up the oven with a pan of water so they bake with steam maybe? Anyway, they tasted great and I plan to bake these from now on. Goodbye to store bought buns!

    Reply

    • Hi – I haven’t had that happen before. When you shape the dough into balls, it’s best to put the seam on the bottom, so the tops are smooth. I wonder if that could be the reason?

      Reply

  17. Hi! I would like to make these this week but was wondering how long to mix in a stand mixer? Every time I’ve tried other recipes for buns they always come out so heavy and dense 🙁
    These look delicious!
    Thanks!!

    Reply

    • Hi, you mix it 3-5 minutes. The dough should be smooth and elastic. I find it is usually closer to five minutes. The dough will be sticky, but when you remove it, dust it with flour and give it a few turns. The flour will make it easier to work with. Just be sure not to add too much flour, or they will be dense. Another reason they could turn out dense is if your yeast is not active. Be sure to follow the instructions and proof the yeast for five minutes at the beginning of the recipe. It should foam up, then you know your yeast is good.

      Reply

  18. 5 stars
    I happened upon this recipe as I didn’t have “proofing” time with last minute dinner idea. I always make homemade bread/ buns and I have to say this was probably the best recipe I’ve come across. So easy and they were delicious!! Thank you!!

    Reply

  20. 5 stars
    I have made these buns twice now, and am going to make again today. I use 50/50 wheat and ap flour. They turn out great and have a nice flavor. Very easy to make. Won’t be buying hamburger buns again.

    Reply

  21. 5 stars
    Perfect!!! Used bread flour. Made half recipe with no issues. Super easy to follow. Came out fluffy, soft, and so delicious. Will never buy store bought buns again. Thank you! 🙂

    Reply

  23. 5 stars
    My god, these were amazing! I accompanied them with Shrimp Burgers, and will be using the remainder for breakfast sandwiches. Tonight I will be making sliders. this week I will be making buns for smoked pork…..I think I’m obsessed. And for good damn reason. Never again will I enjoy a store bought bun. What the hell am I going to do when I go to restaurants now? Pay money for disappointing buns? UGH WHAT HAVE WE DONE

    Reply

  24. 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

    • why 4 cups of flour …. curious to final results….. and have you thought about flavoring the flour, aka garlic , minced onion or something

      Reply

      • 5 stars
        first run out…. AWESOME recipe. as said before by other users, clean, easy, fast…. however. cutting 8 sections. i am like other user…. needs to be cut in 12. 8 is a pub burger size and you end up with a one bun, lot of bun.

        i sprinkled dried minced onion on top with sesame seeds…

        A BIG THANKS all the same

        Reply

  25. 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

  26. 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

    • 5 stars
      You opened the oven too much. You shouldn’t know they are “half baked at 12 minutes” They are pretty while baking and oven lights are there for a reason. Just sayin. Do not open your oven at 12 minutes, that is what went wrong.

      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.

  28. 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

  30. 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

  34. 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

  36. 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

  38. 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

  39. 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

  40. 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

  42. 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

  43. 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

  44. 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

  45. 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

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

    Reply

  48. 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

  50. 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

  51. 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

  52. 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

  53. 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

  54. 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

  55. 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

  57. 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

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

    Reply

  59. 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

  61. 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

  63. 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

  64. 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

  66. 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

  67. 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

  70. 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

  72. 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

  74. 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

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

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