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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
Fox & Briar Bun https://imgur.com/gallery/fhYTinp
A decent turnout overall. Filling bready texture, not overly yeasty to our palate. Easy preparation and for skilled bread makers, you know how to adjust your flours to get your dough. I can confirm that these have a crumbly biscuit like texture. This may be the reason they did not like the handling when trying to dress and eat a burger on as the bottoms fell apart. I think I will play with this recipe again to see.
Needed something today for Cod sandwiches and just googled an easy bun recipe. This couldn’t have been easier. Rolled into four “long” buns and two dinner rolls. The hubby ate one of the rolls directly out of the oven with butter and RAVED about it. Added to the recipe book and will definitely make again!
Meghan, thank you for this fantastic recipe!
I am the most amateur of amateur bakers. I don’t know much about bread, but even I was able to make my own burger buns with your recipe. I used a cheap hand mixer with dough hooks. They were fluffy, golden, and pillowy soft. Thanks again!
So glad to hear that!
Made these tonight and they were perfect! I live alone so I cut the recipe in half. Worked out great.
Second time making these! First time made to the recipe, this time I added jalapeno onion and garlic! Boy did they turn out!!!
Has anyone tried these buns with gluten free flour????
These were OK but the end result to me was more a mix of biscut and bread. Wasn’t what I expected
I made these. They turned out perfectly. Will definitely make again. One question, 2 tablespoons of yeast seems like a lot. Could less yeast be used? The only drawback, I felt they smelled very yeasty. But they tasted good, and had a good texture.
Hi Pam – yes, you can use less yeast but you will need to let them rise longer. The reason it is so much yeast is because they hardly have any rise time.
Soooo, I’m an optimist and really wanted this to be great, but alas it just didn’t work. I had to laugh because what I had was not sticky dough; it was actually batter. This was not my first rodeo; I’ve worked with sticky dough. I’m not sure how others are making this work, but kudos to ya’ll.
Yeah, this was super sticky and wet. It took another cup and then some to keep it from sticking to my counter. It took forever to become smooth. I don’t think I’ll be doing this one again.
We have made these buns many times and they’re always delicious. It’s so much better than store-bought.
I messed up last time and ended up dumping too much salt in but it turned out great! Was just like I expected a pretzel bun to be!
Absolutely easy and yummy. Made for my Iftar to go withtmy homemade patty.. delicious it’s a keeper recipe.
So glad to hear that!
Delicious, fast and easy!
We use these buns for everything
So happy to hear that!
Lifesaver! This recipe is a keeper. Usually when you rush bread it turns out tasteless and with a terrible texture. But these were great! The measurements were pretty spot on. I did use a little less sugar and salt just because we’re watching our intake, but they still turned out flavorful. For those saying they needed extra flour, it happens a lot with baking and that’s okay.
So happy you loved them!
I had to add way more flour. 1 cup + 2 tbsp. Was too much liquid. I have adjusted and used less water more flour and they were ok!
Do you think this recipe would work to make hot dog buns?
These burger buns are amazing! I made 6 buns instead of 8 as I wanted them to be a little larger. I cooked them for 3 extra minutes due to the larger size and they came out perfectly. They are super soft and perfect for burgers. They are not extremely light, they are a little denser, which I love. All in all, this is my new go to burger recipe. Thank you so much for creating such a great recipe!
Thank you for your review, so glad you love them!