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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
I made these this past weekend. The dough did not come together as the many different bread doughs I have made in the recent past. The crumb was also crumbly. The only “tweak” I did was use bakers percentage method based off of the 3.5 cups of flour. I used 420 grams of flour initially. I then ended up adding about another cup (120 grams) and it was still quite sticky. I am going to try this again but I will just pack my cups of flour and see if this makes a difference. I will post those results at that time.
I’ve used this recipe a few times now and it had become my go to for buns. I’ve halved the recipe (using half the egg for the egg wash) and still worked wonders.
So happy to hear that!
Awesome hamburger buns!
So glad you love them!
I love this recipe. I use my bread flour but learned to not use olive oil for this recipe. It is too strong of a flavor. I will use MCT (coconut) oil or melted butter next time. Anyone who has these buns says they are the best they’ve ever had. So don’t be afraid to try this. It is a lot of yeast, but like a one hour cinnamon roll, it is necessary to get the rise. If you want a bigger bun, make the recipe into 10 instead of 12. I use this for hot dog bun shapes too and made smaller, they would be a nice dinner roll. One nice perk of this recipe is that they do not get soggy with a juicy meat or sauce.
Loved this recipe best buns I have ever made no lie!!!! Will make these over and over again…100%
Even the kids commented better than store bought. So it’s a win win. I would rate them higher if I could. (The only change I made was 2 tbs sugar instead of a third cup just because we are trying to cut sugar out)…
So glad you loved them!
Like some others they turned out super flakey for me not good for hamburger buns. Had then as biscuits with gravy and turned out super good for that.
These buns are very easy to make but quite dense.
If they are made into 12 buns and left to rise would they turn out lighter?
Hi Leanne – if they rise they can over proof, which causes them to deflate and become dense. If you want to let them rise longer, I would reduce the yeast.
Just out of curiosity – what would happen if the dough rose? I understand that it was listed twice so it must be important, but would the buns just be bigger, or would it not turn out?
Hi Lesley – if it rises too long it can over proof, which will then cause it to deflate in the oven. The buns will turn out dense if this happens.
My go to bun recipe now. Everyone loves them and they are better than store bought 100%. Going to try and shape them into brat buns!
So glad you love them!
What can I substitute for sugar? My husband is diabetic. Also, can I substitute olive oil for vegetable oil. We’re trying to cut out seed oils. Any ideas?
I would try avocado oil if you can, but olive oil will probably be fine. I have had other readers cut the sugar with good results, you can reduce it or replace it with honey.
Theses came out golden brown and delicious. I was in the mood for a,bacon Bleu burger for dinner and these made it that much better. Thanks!!!!
So glad to hear that!
I made this recipe to go with a BBQ pull sandwich and it was the best burger buns I’ve ever had! I’ve shared this recipe with my whole family to try! Will be using this forever. Thank you for sharing this with us!
Hi Gwendalyn, so happy you loved them!
I halved the recipe and made 4 hamburger buns. This was my first time making bread at all and it was perfection! The dough was beautiful! I accidentally ate 2 with butter right out of the oven.
So glad to hear that!