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?
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
adapted from Taste of Home
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Lisa says
You’ve got to try this recipe. Now it’s my family’s favorite. It’s such an easy and quick way to make a much better than store bought bun. I make hamburger ans hot dog rolls. There excellent for sandwiches too.
Rahul says
Your 40-minute hamburger bun recipe is a game-changer! 🍔⏰ I can’t believe how quick and easy it is to make homemade buns that are fluffy, soft, and perfect for my favorite burgers. The step-by-step instructions and tips make the process so straightforward. Thank you for sharing this incredible recipe
Lucy says
I made buns! Really easy, great recipe. Only thing is they have a little more crisp on the bottom than a shop bought bun. What can I do differently next time to keep them soft? Thank you!
Meghan says
Hi Lucy – so glad you liked them! I use silpat to line my baking sheets and I think that makes a difference! Another thing to check is that your oven rack is in the middle of the oven and not too close to the bottom. Also, make sure that your baking sheets are not too dark in color, as that will cause them to brown/cook more on the bottom. Hope that helps!
SimsBeth says
I made these and they were delicious!! Soft but held up to the chicken sandwich I made using these buns. The only tweak I made was in my egg wash, I used milk because water tends to make a crisper crust.
Kathy says
my go to bread recipe! i use 1 1/2 cup organic flour and 2 cups spelt flour. so yummy
V. Anthony says
This is it!! Made these tonight and they were delicious, my kids can’t wait for breakfast tomorrow to finish off the rest. I will never buy buns from the store again, and I’m subscribing to your blog directly after clicking “post comment” Thank You!
Meghan says
So glad you loved them!
Steph says
These were RIDICULOUS easy to make and even MORE ridiculously GOOD!
Alyssa says
Made these tonight because I didn’t want to go into town for buns. I used avocado oil instead vegetable oil and added about a third cup more flour. Tops and bottoms browned nicely but they were a little doughy in the middle. Next time maybe a lower temp and bit longer bake. Also I think I’d make 10 instead of 8 as they were quite large. They do however taste amazing. My son ate 2 before I even made dinner. This will definitely be my go to for buns.
inspirational lip says
I have been trying to make bun/bread on and off for months. turns out I was using dead yeast, this is my first try after all that and I am very happy! no sesame seed but I actually made bun !
Bryan Blake says
I made thes tonight. Recipe was very easy. My buns split at the top though so not sure where I went wrong.
Meghan says
Hi Bryan, I’m glad you liked them! Just be sure when shaping the dough balls that the top is smooth and the seam is on the bottom, that should help them not to crack on the top.
Sandra Lee says
I just made these for the kids and used everything bagel seasoning in place of the sesame seeds. They were a HUGE hit, everyone loves them!!! No more buying buns as I’ll be using this recipe. Thank you so very much for sharing!!
Laurie Richards says
My entire family cannot get enough of them. they are constantly asking me to make them. They are light, fluffy, and full of flavour.
Laurie Richards says
I also replace the water with warm milk for extra flavour
Meghan says
So happy to hear that!
Krystal-Kay Hawkins says
Hi there, I made these last summer and they were wonderful!!! I’m hoping to make them over the weekend but only have instant yeast on hand. Will that work and do I need to reduce the amount I use? Thanks so much!
Meghan says
Hi, that should work. You can just add the instant yeast to the flour and you can skip the 5 minute blooming time.
Karen Cox says
Yummy and quick! My brother and sister in law were visiting and we were preparing these for our burgers for lunch. Perhaps more salt but perfect in every way! I usually use a bread maker but used my mixer this time. Could not be happier with the outcome!
Meghan says
So happy that!
Katie b says
I made mine into olive garden bread sticks!
Krish says
This bun recipe has become a staple in our weekly diet. I make this on Sunday night and usually do 1.5x the recipe quantities. BAM I have 12 buns: 8 for me and my household plus 4 to give to friends at uni on Monday morning. In my environment the buns are good for 2-3 days so its perfect for a breakfast bun. Its so tasty and just all round brings a carb happiness into my life and those around me 😀
Gloria says
OMG, so good.i have been searching a long time for a recipe that works. This is it easy fluffy and flavourful. Thank you.
Chelsea says
I made these today for the first time. I didn’t have enough yeast in hand so I halved the recipe. I got 4 perfect buns, in shape, color and size. Super easy and quick. I added a bit more flour so it pulled off the bowl easily.
Meghan says
So glad you loved them!
Monica says
When you halved the recipe, did you still use a whole egg?
Karen V says
Made these tonight. Yes, very quick. Next time I will make 6. It is a sticky dough(should be noted in recipe). They did not brown that much and had to bake an extra 10 mins. Tender crumb and a bit fluffy. Good flavor. I can see how it might kind of disintegrate if left as a burger for a bit- juices, etc but that would be with any bun. Its good for a,quick bun in a pinch.
Dawn says
Super sticky!!!
Meg says
Super quick and easy. Thanks for the recipe! Turned out exactly as expected, perfect size and the egg wash makes the tops sooo beautiful and golden. I felt like a professional with this recipe, thanks for sharing!
Meghan says
So glad you loved them!
Dina says
I have made this twice. Very easy and good. Whip these buns up for sloppy joes.
Sharond says
OMG I Was too lazy to go to the store just for some hamburger buns. This is the first recipe I saw so I decided to try it out. These came out so good. By the picture they looked kinda small so I made 2 a little bigger and left the others. Well, they’re plenty big separating the dough in 8. They cook up nice and taste good too. 😊
Meghan says
So glad you loved them!
Mandi D says
So soft AND easy to make! Just perfection. Thank you!
Meghan says
So glad to you love them!
Julia says
As a chef and baker I must say these are 5 star. Having made many, many bread recipes, and countless test rounds, I was amazed. At first, I was concerned with the amount of yeast. My experience was like “ whoa wait a second, is that a typo? 2 Tbsp? I’m so happy I just went with it. The only thing I would do differently is just a tad more salt and make them smaller. Otherwise, no need for me to test run buns anymore. This is at the top of my list.
Meghan says
So glad you like them!
Deb Smith says
Turned out GREAT!! Tried hard not to add too much flour, so… wow that dough ball was REALLY STICKY… but holy COW… the taste, the texture, the beautiful sheen… We had them tonight—but not as burger buns—we used them with turkey sandwiches. My husband loved ’em. Me too. Cannot thank you enough. These buns turned out terrific. Will definitely add this recipe to my arsenal! I thank you.
Meghan says
So glad you love them!
Aless says
These buns are bomb. I’m writing this review in a food coma. My boyfriend is passed out beside me, snoring.
Tonight I made smash patties and needed quick buns. This recipe caught my eye. I followed the directions scrupulously and kneaded for 8 minutes by hand, with the final flour total at 3.25 cups. The dough was still rather tacky, but I resisted the temptation to over flour.
They came out gorgeous and golden. They had risen higher than expected, which gave me the idea to cut them into three, instead of in half. A bit of homemade mac sauce, shredded lettuce, onions, pickles and cheese and we were in business.
The sweetness of this bun makes it a perfect fast food dupe without overdoing it. Were I to give any critique, it would be that the bun is dense and rises high. Next time I’m tempted to form into 10 rolls and flatten on the pan before resting.
I will definitely use this recipe often.
PS I didn’t have sesame seeds, but for some reason I had hemp seeds. So I used those. Worked great. Can’t see them affecting the final product much either way though.
Meghan says
SO glad to hear that Aless!
Linda Mulvey says
This recipe was fantastic! I made hamburger buns long ago and lost the recipe while moving. I forgot to buy buns for our dinner yesterday and came across this recipe and decided to try it. The results were phenomenal. I was a little skeptical about the lack of rise time but when I took them out of the oven they ere beautiful. The buns were a beautiful golden brown and the interior crumb was perfect. The taste of the bun was delicious! My hus Is very particular about the texture and he raved about how perfect they were. Thank you for sharing. This recipe is a definite keeper!
Meghan says
So glad you love them!
Sarah says
For everyone who said they were falling apart that was from way too much flour. These were absolutely fantastic!!! Your dough should be very light and even sticky. Keep hands floured when balling up each dough ball and it will be perfect! I will never buy buns again!!!! Thank you!
Cassia Jones says
So easy. So good. You’ll thank yourself for making this recipe.
Meghan says
So glad you loved it!
Mary Harkins says
My first time EVER IN LIFE to make bread dough from scratch.(Btw I’m 53) Meghan, thanks for sharing and passing along your recipe wisdom. I read thru this recipe numerous times, and also read on well into the comments. That helps me to hopefully avoid any mishaps. GREAT RESULTS, & looking forward to many more bread adventures. 🙂 .
Meghan says
So happy to hear that Mary!
Eric says
Mine came out like a biscuit as well. They fell apart while eating the burger. I see in a lot of responses it says i may have used too much flour. I had to use more flour because with 3 1/2 cups the dough was way too sticky. They did raise pretty good so i know the yeast worked. I can see by the feedback from most that these buns are really good.
I’m not a beginner in the kitchen so i wonder what went wrong.
Meghan says
Hi Eric – did you knead by hand or with a stand mixer? I’m wondering if kneading by hand makes it more likely for people to add more flour.
Elaine says
I made these 3 times once I was not paying attention and mixed too long and had problem with buns falling apart . Just mix till forms together makes a wonderful bun. Thank you love this recipe! Sorry I don’t use Instagram.
Meghan says
So glad you loved it.
Shirley says
I just made. They turned out great! Beautiful color and wonderful texture. I am thinking about making it into a loaf next time. Change temp to 350 and bake for approx 25 min. If it works this will be the recipe I will use all the time. Thank you.
Meghan says
Let us know how that turns out!
Maria says
I tried these today for the first time, love this recipe super easy and tasty 😋
Thank you for sharing with all of us ❤️
Maree Woulfe says
Unfortunately this quick fix is just that. The increased sugar content is what expediates the rise but for me is a compromise too far on flavour.
Janet Coyne says
Yeast intimidated me! There, that’s the negative part. Actually, the easiest yeast recipe I’ve ever tried. They are beautiful! The recipe was so easy and well explained.
Meghan says
So glad to hear that, Janet!
Stephanie says
1st time making buns. They Tasted very good and came out perfect size.
Meghan says
So happy to hear that!
Hayley says
I make buns on a regular basis so very familiar with technique; however, my husband requested I make these after work last night for supper. I had to add much more flour as the dough was extremely sticky. The yeast flavour was overpowering so next time I think I would use just 2 teaspoons of rapid yeast which isn’t as strong tasting. I baked at 425 for 12 minutes and while the buns did not burn, they were very dark on the bottom yet the bun was still quite doughy in the center. I think if I were to make them again I would bake longer at a lower temperature…so perhaps they would work better as a 60 minute recipe instead of 40.
Vanessa says
I had the same problem! Have you tried them again? Did you cut the yeast down?
Everything looked beautiful but when I cut into them all I could smell was yeast and they were doughy.
Bruce Smith says
Meghan, Thank you for this quick way to make buns! Mine came out pretty good. I cut the recipe by 50% as I wanted buns for sliders and the baked size was perfect. In between a standard size bun and a White Castle. I used a stand mixer with dough hooks to knead the bread. I planned on 4 minutes at the slowest setting. At 2 minutes the dough ball looked perfect, but when I went to turn it off the dough was flat in the bowl. It was kind of liquified. By cutting the ingredients by 50% should I have cut the time to knead in half also? I divided the dough into balls, but they quickly flattened out. I was worried, but the buns came out fine.
Meghan says
Hi Bruce – I don’t think you would need to cut the kneading time. It might be that the yeast amount would be different? I haven’t tried to cut this in half, and it is tricky with baking recipes. But if they turned out anyway, I probably wouldn’t change anything.
Bruce Smith says
I said they came out fine, but maybe I should have said they tasted fine. From that first batch we have had cheeseburger sliders 3 times now. The first night the buns kind of fell apart before I was finished, but I was able to clamp it together with my hands. The second time was for lunch a few days later. This time rather than putting the mayo and 1,000 island on the bun I applied it to the patty thinking the wetness weakened the bun, but it still came apart. Then the 2 remaining buns went into the freezer for about a week until tonight’s cheeseburgers. This time I toasted the buns thinking it would maybe make them stronger and I put the spreads on the patty to keep the buns dry. Tonight the buns completely fell apart and I ate the last half with a fork. I don’t think they liked the freezer, but I am very new at baking bread. I’m sure I did something wrong. The flavor is great, but they fall apart like breakfast biscuits.
kristen says
Very easy to follow. A little doughy but maybe I should have kneaded in mixer longer. The buns end up very large. Next time I will use same recipe but twelve buns. If you like huge burgers it’s perfect. Works well with or without egg coating. Definitely keeping in my arsenal.
Meghan says
So glad you liked them!
Shelley says
I absolutely love this recipe!! I have made it many tes now! Yummy for chicken burgers too!! Freezes really well!!
Meghan says
So happy you love it!
Diane says
These came out perfectly. Followed directions exactly and I used a stand mixer with dough hook. Be careful not to overmix the dough or it will definitely become too sticky. That’s the nature of this kind of dough! Also flouring the surface you cut the dough on helps a lot, and flour your hands as well. Really nice flavor reminds me of Hawaiian bread.
Meghan says
So glad you loved them!
Mrs A says
I can’t figure out how to leave a comment…am I missing something in the steps because I can’t see when the sugar and oil are added?? I’m very new to baking so I’m sure it’s very obvious
Meghan says
Hi there! It is in step one – “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.” I hope that helps!
Lynn says
I was extremely skeptical that such magic could develop in less than an hour. I was wrong! These buns are delicious!!! I added about 1/4 milk substituted for the water and a little less sugar. I also patted them pretty flat as the yeast was making the beautiful dough rise quickly. For the first time, I also tried Wagyu beef from Sam’s Club. With everything put together, my husband claimed it was the best hamburger he’s ever tasted!!! And he is picky about such things! No more store bought buns at this this house!!! Great recipe! Thank you! 🙂
Meghan says
So glad to hear that!
Jessica says
Easy, light, and fluffy. Did half whole wheat flour and half AP. A little sweet so I would use less sugar next time.
Meghan says
So glad you love them!
Kiran says
Hi! I wanted to know if you had any tips to create a design in the buns. Can these be rolled into the shape of a kaiser roll? Wondering mostly if the dough can be rolled out into a rope then reshaped. And if so, how long would you suggest letting the buns rest before baking?
Meghan says
Hi Kiran – the dough is pretty sticky so I think it would be hard to roll into a rope or really shape into a design.
Dwight says
Very easy and delicious buns made in less than 1 hour. I’m not good at baking and even I succeeded with making these buns on short notice.
Meghan says
So glad to hear that!
Julie from Paris says
I made those buns for a 40 year old birthday party (home made hamburgers and fries). I had bought store made buns « just in case » mine would turn out bad.
Well, the store bought buns stayed on the counter because your recipe turned out GREAT !
I put about 1/2 cup more flour than the maximum amount of the recipe. It was a real mess to make the buns, but when they came out of the oven… hummmm they smelled good and the texture of the bread was just perfect.
My guests and I loved these home made buns.
Thank you so much for sharing your recipe!
Meghan says
So glad to hear that!
Susie DeWenter says
These were hands-down awesome. I used “everything but the bagel” seasoning on the tops. Delicious and soft. I was not expecting them to be so wonderful with such a short raise time but I will make these again and again. Thanks for sharing.
Susie D
Meghan says
So glad you loved them!
Lee says
Oh, these are delightful. Mine stuck the pan a little, but that’s because I opted for a heavy flour coating on the bottom, and when they fluffed out, the egg at the edges stuck. Rest was fine. I think you might add to your post that if the buns are too sweet, the yeast wasn’t allowed to sit long enough. It should eat a lot of the sugar. I always let mine go until the top is completely full of froth and I don’t see a lot of granules left.
But these are really great. Instant sub to your blog + a pin. Thank you!
Meghan says
So glad you loved them!
Sandy says
These buns are great, except the bottoms burn, trying different ways to avoid this with no luck!!! Please advise i love them?
Meghan says
Hi Sandy – Hmm, that is odd. I would first check your oven temp, do you have an oven thermometer? Sometimes ovens run hotter or cooler than they say they are. The second thing I would check is where the oven rack is. Be sure it is in the middle of the oven and not at the bottom. Also, is your baking sheet a dark color? That will cause it to get a bit hotter, and therefore brown the bottoms more.
Wendy Horack says
These buns were soooooo good! My family isn’t allowing me to buy hamburger buns ever again! lol
Meghan says
I’m so glad to hear that!
Nzunghe says
Is it possible to use instant yeast in this recipe? I live in 🇰🇷 and we seemingly have only that. 🤣. Please help me 🙏🏽
Meghan says
Hi, I haven’t tried it but I think some other readers did! If you scroll through the comments you can see what other people did to adapt the recipe.
Charity says
I used instant dry yeast, and it turned out great!
Nancy E All says
I love my Kitchen Aid I let it do the kneading for me. We loved them. I made fried pork sandwiches. I will make again. I had a few oops but I was pleased with the outcome for the first time. And my oops were the fault of the cook. This is grandson approved. Thanks for the easy recipe.
Meghan says
So glad you love it!
Astrid says
Would love to test this recipe!
Have you tried making the dough in the morning before work and baking it in the oven after work for dinner?
This would save me a lot of time to make hamburgers fast!
Meghan says
Hi, I haven’t tried it so I can’t be sure. You could try shaping them into buns and then keeping them refrigerated for a slow rise. Then put them on the counter to warm up a bit before baking. However, I’m not sure on the rise time because these are meant to rise very quickly.
amanda says
I just made this, they turned out so good!
Meghan says
I’m so glad you loved them!
Megan says
Turned out really well. I followed one suggestion to add an extra half teaspoon of salt. I’m going to make another batch and shape them into hot dog buns. Don’t skip the egg wash, it makes them look amazing.
Sarah says
I’ve made this recipe 4 times now and these burger buns ALWAYS turn out amazing- so soft and golden, and the house smells amazing when they come out of the oven. They’re ridiculously easy to throw together and I love that they’re dairy free due to my little one’s allergy. I’ve cut the sugar in half and found they’re just as great when made with under 1/8 cup. When I’ve need less burger buns, I’ve used remaining dough to form into smaller dinner rolls or breadsticks and they turned out great as well!
Emma Goodwin says
Can someone post the recipe in metric units pleeeeeease??
I have previously followed this recipe and was so impressed with the outcome I saved it to my scrap book, with the measurements weighed out in metric. My beloved book of collected treasures has been lost in transit (along with all my measuring cups & beautiful bowls) :’-( somewhere in my most recent house move.
Thank you in advance.
Bun Love from London.
Rocky Mountain Baker says
Hi, Emma
2 TBSP yeast = 30 grams
1cup + 2 TBSP water= 270 ml
1/3 cup oil = 80 ml
1/4 cup sugar = 60 grams
1 tsp salt = 5 grams
3-3 1/2 cups flour = 240 – 360 grams
Hope this helps
Meghan says
Thank you!
Heidi says
Followed as written and they turned out pretty nicely. A little on the dense and bland side, but overall pretty good. Especially for no-rise buns. If you’re expecting something uber light and fluffy, you will need to plan way ahead of time and do a double rise and full knead recipe. But, these are still delectably soft and have a pretty good taste. I would personally add 1/2 tsp more of salt, next time, to suite my personal tastes. Thanks for the great recipe! My family loved it!!
Carole from Ontario canada says
These buns turned out awesome! I rushed through the recipe cuz i was in a hurry and they turned out fantastic!!! Love love love these thank you so much for posting this recipe!!!
Meghan says
I’m so happy you loved them!
Amber Mitchell says
I can’t figure out how to make my own comment. Everybody says how amazing these buns are and although they were good they were more like biscuits. Did I do something wrong?
Meghan says
Hi Amber – it’s hard for me to know what might have gone wrong. It sounds like they might have been dry which could be either from too much flour or that the yeast was dead and the buns didn’t rise.
Claudia says
I made these buns today for our Fourth of July cookout. Very tasty, but I tweaked the recipe: I used only 1 1/2 tsp of sugar instead of 1/4 C. I also used half whole-wheat flour. I mixed the dough by hand and kneaded it for 5 minutes. They turned out well! Thanks!
Meghan says
I’m so glad you loved them! Great tips on the adaptations!
Hannah says
Easy to follow recipe and tasted great! Using this for my go to bun recipe. Thanks!!!
Meghan says
I’m so happy to hear that!
Donna says
By all the comments this wonderful and delicious hamburger bun recipe has become a favorite. I’ve baked these buns a couple times so quick and easy. I’ll say I might never by hamburger buns again. Thank you for sharing this recipe!!
Meghan says
So glad you loved them!
aaron says
If one is sensitive to yeast or the flavour or aroma of, then I could see how some people thought this is too strong. HOWEVER, if store-bought buns are apart of your regular buys, and you consider saving money or having a higher quality bun, THIS IS THE BEST BUN RECIPE I’VE FOUND. It is NO yeastier than your average bun, and it just comes together so nicely and quick. The worst part about this recipe is that the demand is through the roof from our half sized companions. Great recipe Meghan. Thank you all at Fox and Briar, from Aaron and the Kirchner’s! Give this one a try!
Meghan says
I’m so happy you love the recipe!
pcarrald says
Good for an emergency but the taste of yeast is too strong. I prefer to put less yeast and wait a couple of hours.
Mariah says
These were so good! They might just be the best burger buns I’ve ever had. And they’re so easy and quick! They are huge, though, so next time I might make 12 instead of 8. But everyone in the family approved. We liked the extra-yeasty flavor.
Just a note: I did use bread flour. I’m not sure how much of a difference it makes, but they were soft and fluffy.
Chantel says
Four star rating, not for the product, but bc the recipe only offers volume, not weight, which is much easier and more exact. I think that whomever is measuring the flour must be packing it and not spooking and levelling, bc I did that and probably had to add at least another cup (at LEAST, which is actually my experience, when I saw how much liquid I thought to myself, “there is no WAY” this only have 3 1/2 cups of water). Once I did get to the right consistency to be able to shape it, I think my dough was a bit overworked… However, the buns still came out great. The ingredients might be inexact, but the process was spot on. I actually did kind of a “double rest” because I first formed them into a bin (with a little dimple on the bottom, even!), let them rest, and then squished them to make them larger as the seemed they’d be overly tall. They came out the perfect size, height and width-wise. The dough IS a bit more “yeasty” than, say, a baguette, but I don’t think it tastes that different from regular hamburger huns. I will be making this again bc it was simple and delicious, although I think I will try to weigh the total amount of flour that I put in to make the process faster in the future.
Debbie says
Made these tonight. Easy quick n delicious. This recipe is a keeper. Thks
Meghan says
So glad you love them!
Anna says
I found that the buns were too dense and too sweet. They’re charred on the bottom. I used instant yeast, but according to reviews, it should have worked.
Meghan says
Hi Anna – dense and sweet indicates that your yeast didn’t work.
Ryan says
I tried these tonight, they crumbled more like a biscuit than a burger bun and were a little yeasty and sweet. What did I do wrong?
Meghan says
Hi Ryan – it could be that the yeast wasn’t good or that there was too much flour. If you measure your flour by scooping the cup into the flour, you can end up with too much. It is better to spoon the flour into the measuring cup and then level it (the spoon and level method).
T Best says
These buns are easy and beautiful! My husband, our guests and myself love them. No need to bother with running to the store for buns ever again….
Asma says
I tried many recipes before but this one despite being fast and easy it was really goood
Dave says
We only needed 2 buns so I adjusted the flour and water to 69% hydration and they turn out great. Nice easy, and quick recipe.
susie says
we like making them. they are an easy recipe. why would you go buy them if you can make them.
Tim says
Making BBQ pulled pork sandwiches and I didn’t feel like running to the store to buy buns. This recipe was the one that looked easiest and most convenient to make so I tried it.
So glad I did. Bakery quality at a tiny fraction of the cost. I didn’t even wait until dinner before eating one.
Thank you for sharing.
Natalya says
This recipe was perfect! I wanted to make burgers but didn’t want to make a run into town for the buns. I hadn’t made buns before so this was a new experience – they came out a lovely golden color, and fully baked inside.
Adding this recipe to my rotation.
Thank you!!
Inga says
The buns tasted great but mine were pretty dense and not really fluffy. They reminded me more of a bagel texture. I used rapid yeast (that’s all I had) and mixed by hand. Can you give me any suggestions for next time so they’re fluffier? This is my first-ever bun making attempt. 😅 I’d definitely try again!
Meghan says
Hi, it could be the different kind of yeast. With rapid yeast, you don’t need to let it sit for 5 minutes. If you read the comments, some other readers made these with rapid yeast, so I do think it will still work.
Dani says
Try sifting your flour, it helps break up any clumps in the flour and also makes the flour appear softer
Karen says
Weighing flour will give you a better outcome. 1 cup of flour is 4 1/4 ounces or 120 grams
Tim says
I just whipped these up.. nice a quick..
What I found was they tasted a bit on the yeasty side to me. Not sure if cutting it back a tad would lessen that taste.
I also need to make them a little flatter – that’s on me, not on the recipe. 🙂 They were a quite tall and a little on the under-cooked side.
I might try again, if a different amount of yeast were recommended.
Cherri says
This was a perfect recipe for this baking-with-yeast newbie. I made a couple of modifications and the buns turned out great. I used spelt flour and olive oil and reduced the sugar and was very pleased with the outcome. I will be making these again and like another reviewer, I will also make long buns with this recipe. I’m glad that I found this recipe. Thank you.
Meghan says
So glad you loved them. I’m glad to know those modifications worked well!
sandy says
I’m new to yeast-based breads/recipes and this was not at all intimidating.
It was easy to follow and put together, no difficulties along the way.
They rose and browned beautifully! I couldn’t believe how much they came out like challah from the Jewish bakery I once worked at.
The only issue I had was that without toasting them, they have a strong yeast smell which detracts from the flavour of the bread. Not sure if I did anything wrong as I measured everything out carefully and precisely. If I could figure that part out I would definitely never again buy store bought buns!
Akanda says
Nope not a fan I followed the recipe to the tea the dough was extremely sticky I had to use another cup and a half I don’t have a mixer I have to use by hand that could have been it did rise about double the amount but it’s not that good I just used my yeast a couple days ago so I know it’s not going east I picked this because it’s supposed to be quick and easy and this was far from easy it was so sticky I won’t be using this recipe again I will go back to my old faithful the one that takes 4 hours but I was hoping this was going to work. Probably only for an actual mixer
Akanda says
Now next time I’m going to do 3:50 and see if that changes and I’m going to just do a half a batch because let’s be honest flower and stuff is not cheap anymore I forgot to mention the taste as well it’s very yeasty I only used two tablespoons and they roast a little bit but not enough
Kate says
I made these, absolutely delicious. Followed the recipe accordingly and they turned out great. I usually make the NYT brioche hamburger bun (but it takes much longer and sometimes I just don’t have the time). These are just as good and I almost want to say “better”. I did half and half of all purpose flour and bread flour. This was just my take on it, I wanted that little bit of chew to the crust. I flattened the formed dough somewhat to give me a nice crown when it baked. My husband loved them. I also formed some into hotdog/sausage buns too. The total dough weight was 948 grams, and a good size bun is about 105-117 grams. I made 8 buns but good have made 9 buns and they still would have been a generous size. Thank you for this great recipe.
Meghan says
I’m so glad you love them!
Kathie Schuetze says
Replying to Kate. Thanks for answering my questions on the flour and measurements! You read my mind. GREAT recipe ❤
Pamela Heath says
Made this recipe today, omg, delicious, will never buy buns again. this recipe was easy and fast to make.
Meghan says
So happy you loved them!
Shadrach says
Maybe I’m missing something here but these aren’t really hamburger buns, they’re more like regular bread. Really dense and doughy. I’m not sure how you get a fluffy bun if you don’t let it rise?
Anyway I’m off to the store to get hamburger buns.
Jeni says
Same! I followed the recipe exactly and cut the dough into 8 equal pieces and I ended up with tiny doughy balls. After 12 minutes I cut one open and it was raw inside so I cooked longer but these taste like regular dense bread. Not airy buns at all.
Meghan says
Hi Jeni – it sounds like the buns didn’t rise properly, which happens if the yeast didn’t work. This can happen if the yeast is dead, or if the water used is too hot (that kills the yeast).
Meg says
Taste was great, a little dense I thought, but mine are opening on the bottom, like under that browned mushroom top. Not sure what is causing that Any ideas?
Kj says
I had the same issue, does anyone know why this would have happened?
J.C says
After you cut the dough into eight pieces roll each piece as fast as you can to keep the dough from rising. Look for any uneven places or crevices in the dough while you’re rolling the balls and pinch them together until smooth. The top, middle and bottom of each bun should be as smooth as possible. Sometimes, a natural crease will occur in the bun after it bakes, directing you where to split it in two, but it shouldn’t be too wide of an opening.
liz says
mine did the same except at the top
Chloe Warren says
I noticed this happens when I bake them on the top rack. Try rotating your pan or cooking them on the lower rack for less time 👍
A says
Super quick and easy to make and great flavor and texture
Lisa says
I cut the recipe in half because I only needed 4 buns. Cooked them for 12 mins but they weren’t browning or growing in size at all. Cut one open and it was raw inside. Put them back in for another 4 mins. Currently waiting with low expectations. They felt heavy. Womp womp. No burgers tonight 🙁
Meghan says
Hi Lisa, it sounds like the yeast wasn’t working. Did you also cut the amount of yeast in half? This recipe hasn’t been tested for that, but you would most likely still need a large amount of yeast – that is what helps them rise so quickly. If you did still use the same amount of yeast, it could be that your yeast was dead.
Ronald says
I also made a batch that didn’t rise. I used a new bottle of yeast on a 2nd batch, and they rose perfectly.
Bre says
I halved the recipe too because I only had 1 TABLESPOON OF YEAST LEFT!
But it did make 4 perfect rolls and added some everything but the bagel seasoning on top because of course I was out of sesame seeds too
KtA says
Surprised by how easy these are to make and how good they taste. Forgot to buy buns at the store and I am glad I did! These turned out so nice and start too finish was fast! No more store bought buns for this family. Thanks for a way better option.
Valerie Santillanes says
Easy, quick and delicious. Highly recommend this recipe,
Karen says
Flavor was good but I think I should have flattened them before baking. They were nicely browned but very, very dense. All seemed to go as planned but they were unsuitable for my pulled pork sandwiches. I may try again someday though! I’m going to try toasting one tomorrow morning, perhaps I can enjoy them with some butter and jam.
Mary says
These came out very well. I divided the dough into six pieces, as we were cooking large pub sized burgers. They came out the perfect size. I got compliments on the texture and appearance; the taste was excellent
Meghan says
So glad to hear that!
Laurie says
I decided to try this recipe when I didn’t have time to do rais8ng, The hamburger buns were easy to make, form, and bake. They turned out looking just like the photo. They were not so soft they squished under your fingers; they held their shape. And, they tasted good. Fast and pretty easy to do, with an impressive bun outcome!
Pamela says
Hi trying these out now as I type this out , about how many regular sized buns would you say about 1 pound of dough would get me
Jp says
It says in the recipe that 3-3 1/2 cups of flour will make 8 buns.
Cortney says
I’m trying these out right now! Have you tried freezing these before baking at all?
Meghan says
Hi, I have not. Let me know if you give it a try!
Ashley says
Freeze 4 buns after baking and cooling. I do that all the time so that the next time I make burgers, I’ve got 4 buns ready.
Harvey says
Best buns ever! Quick and and easy to make. I’ve been baking this for over a year now. My family and friends are amazed. Yummy! Thanks Meghan.
Susan Sims says
Unbelievable recipe! Followed recipe exactly except I added the egg wash white to the 1 egg and had to use more flour to get the dough into workable shape. Just getting back into baking after 40 years. I’ve had more flops than success’s. This experience has given me confidence to forge ahead! I loved the texture and taste (absolutely no unpleasant order or taste as one commenter mentioned) and size and height of rolls was perfect! My husband just made a breakfast sandwich with one. So proud!! I did bake 4 minutes longer to reach close to 200 degrees internal temp.
Question. Could I add more sugar and substitute pineapple juice for water to make a Hawaiian style sweet roll?
Thank you, thank you, thank you for this awesome, easy recipe!
Meghan says
Hi, so glad you loved them! I have not tried to make Hawaiian rolls, so I can’t be sure. Let us know if you try it out!
Nicola says
Followed the recipe t a T, but found the yeast flavour overwhelming. Must plan better next time and let dough rise for a traditional recipe.
Christina says
Has anyone done this successfully with quick rise yeast? That is the only difference I have in my pantry… I have to try. Thought I’d ask as well
Michelle says
I have made this recipe twice with bread machine instant yeast. I skip step one. I start by adding all the dry ingredients, including the yeast, then I add the warm water, oil, egg. Hope that helps!
Valerie Santillanes says
I used instant yeast, followed recipe, and they were wonderful!
JDB says
Perfect and easy buns. Held up well and family LOVED them! Will add to my recipe book and use repeatedly.
Alicia says
Worked for me! I didn’t have any veg oil on hand so I used half butter and half olive oil. I don’t have a stand mixer, so I hand kneaded it for about 12 mins. My dough was quite wet so it was a bit of a sticky mess. It was definitely underworked, but I was too tired to keep kneading so I just chucked it in the oven anyway 🙂 But it was still delicious, soft and better than anything at the grocery store. Thanks!
Scott says
Is there any adjustments needed for making these at 5000 feet?
Meghan says
Hi Scott – I’m not sure, I am not very familiar with high altitude baking. Here is a great chart that might help: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Valerie Santillanes says
I’m in Albuquerque and didn’t make any high-altitude adjustments. Came out great!
Kerri says
Love these buns! They’re super quick and easy to throw together. I’ve made them about 6 different times. I substitute butter for the oil. I’ve also learned that when the dough should be pretty sticky before forming into balls. I just put olive oil on my hands and they’re super easy to form. I’ve added more flour in the past than the recipe calls for so that they’re easier to form but they end up taller and denser when I do that.
Brittany says
Best burger buns we’ve had. So unbelievably quick and easy. Making them now again for the second time this week.
Susann Codish says
Just popped mine in the oven. Very similar to my challah recipe in some ways. Made this batch by hand using my method (dry ingredients followed by wet). Let’s see what comes out!
For now, kudos on writing a clear recipe with clear instructions.
Dave S says
When “waking up” the yeast it says add yeast, water, sugar and oil. I followed the directions and nothing. I even waited another 20 minutes. Should the oil be added during this process or after?
Meghan says
Hi Dave, if the yeast didn’t activate then it was most likely dead. I would try again with different yeast.
Tonya says
Dave, it’s also possible you had instant yeast annoy active dry yeast. I swore that I bought active dry and after there was no bloom, I was like “no way this yeast I just got at a bakery is dead!” I checked and I grabbed instant. Instant doesn’t froth or need to be woken up like active dry. But, as the developer says, if you do have active dry and no froth, your yeast has unfortunately died.
Jen says
Recipe is great! Use AP flour, as indicated; too dense if using bread flour. I scored mine at the top to get a wider bun.
I sprinkled chia seeds and fleur de sel on top…YUM!!
Meghan says
So glad you loved them!
Cassie says
Thank you so much! This recipe is perfect and saved dinner! I used an everything seasoning but WOW! Great recipe!
Meghan says
So happy you loved it!
Wendy says
Amazingly good
barb says
Wow! I was skeptical of these, but they came out GREAT! The unfortunate thing is I made them for supper, and just ate two for breakfast! I had the same problem as other reviewers had – my dough was extremely wet and didn’t take shape with only 3 1/2 cups flour, but I use only Bob’s Red Mill flour, and I’m assuming it’s because it doesn’t have any fillers in it. Adding more flour was the key and they came out great.
Meghan says
I’m glad you loved them!
Lauren says
I was so excited to find this recipe, I made these twice this week!
The first time, I followed the recipe exactly. I used olive oil for vegetable oil. They tasted quite yeasty, but the yeast flavor was not noticeable with the burger patty.
The second time, I used melted butter instead of oil. I found that I needed to proof the yeast for almost 20 minutes instead of the 5 I needed with the oil. Then I made 10 buns instead of 8. And they were fantastic! This is definitely my new go-to recipe for burger buns! Thank you!
Meghan says
So glad to hear it!
Stephanie Bink says
Could I double the recipie?
Meghan says
Hi Stephanie – I haven’t tried it so I am not sure on the yeast amount. I think you should be able to double it and might not even need to increase the yeast but I haven’t tested it.
Char says
I quadrupled the recipe for a party and they turned out beautifully. Followed the recipe exactly, just everything times 4.
Faye Bice says
Just took them out of the oven. I sprinkled with a little sea salt as well as the sesame seeds.
James Poindexter says
How big of a bun does this make making 6 buns?
Katie says
So good! I make lots of bread and rolls. My kids are very spoiled with homemade breads and pastries. They ask for this specific recipe anytime we’re eating anything on a roll. It’s super easy, and fast compared to most bread recipes and turns out delicious every time. That is perfect in my book with kids and busy schedules but yet we are still eating from scratch bread. I’ve made it close to 10 times and turns out perfect every time!
Obviously_Lisa says
These were FANTASTIC! I used “Everything But The Bagel” seasoning on top instead of sesame seeds, and they were absolutely a hit with everyone! Thanks so much 🙂
Rebecca L. says
These have become a dinner staple at my house! My family loves them. I make them with whole wheat flour and honey because one member can’t have white flour or sugar and they still come out amazing.
Meghan says
So glad you love them!
virna says
How much honey did you use?
Jerry Vaughn says
First time i ever made hambuger buns. They where amazing
Brenna says
This recipe rocks! I’ve tried to make burger buns before but they were way too dense. I thought it might be impossible without whatever magic *read chemicals* they use in packaged buns. The amount of yeast in the recipe gave me hope and they turned out just awesome. The whole time I was eating I kept saying i can’t believe how good these are! Such a quick and easy recipe too. I won’t be buying burger buns again unless dire emergency.
Karolina says
I was a bit skeptical but boy these are perfect. I’m saving this recipe because they’ll be my go to burger buns. I’ve tried a lot of recipes, but none of them looked like a professional baker made them, these are fluffy, perfect even the day after. I made them mostly with spelt flour because I was out off all purpose.
100% recommend
Meghan says
So happy to hear that!
Austin says
These are easy and delicious, but they were a bit dense for my taste.
Trevor says
excellent recipe
Ashley says
Hi! This recipe looks great! I was wondering if you or anyone who has made this has had success using gluten free flour? Im going to try, but thought I’d check in to see.
Thanks,
A hamburger loving celiac 🙂
Shannon says
Hey Ashley, any success with a GF version?
Shannon
Margaret says
Fast and delicious!
Elizabeth says
Sooo I was super skeptical about making these. I had a burger craving and it was a Holiday where I live so no one was delivering today. I decided to give these a try. I’m not the world’s best baker. All my attempts to make bread were completely botched, but these buns came out absolutely PERFECT. I was thrilled. My mother, who is an avid baker, couldn’t believe these were so easy and fast to make and asked me to pass along the recipe. 10/10 will be making these again for future cookouts. Much better and tastier than anything I could buy in a store. You are a life saver!
Meghan says
So glad they were a hit!
Pear says
Wow! I was very skeptical (mostly in my abilities and not the recipe) to create so delicious buns with close to 0 effort. Thank you so much for the recipe.
Mine did not turn out so round and pretty but that did not change amazing flavor.
Meghan says
So glad you loved them!
Alyssia says
Would i be able to use a different oil … say coconut oil? Or olive oil?
Meghan says
Hi, I haven’t tried it but I think it would be fine.
wildfloweraries@yahoo.com says
I have been baking these delicious buns for several months and I have used half the sugar and naturally refined coconut oil….I measured and weighed the individual raw dough balls at 3.20 ozs. each! Makes 10 good size buns! I bake them on my round pizza stone! I don’t use sesame seeds because I have braces!
Meghan says
So glad you love them!
Sarah Jones says
Absolute triumph! Best burger bun recipe I’ve used. And I’m cooking at high altitude, 2400m. Will definitely use again. Thanks!
Meghan says
So glad you loved it!
Melodi Collett says
These were easy to bake and so delicious! Perfectly golden brown and fluffy. My family loved them.
Meghan says
I’m so glad you loved them!
Connor says
These are amazing! So good and easy I had to leave a review… and I don’t review things. I’ve made a lot of buns and these are hands down the best I’ve ever made. Light fluffy and airy! Yes the dough is sticky at first but just add a bit of flour as you knead until the “smooth elastic texture” is achieved, and remember dough becomes less sticky as you knead it. These cooked up perfectly and in the specified time frame. I will never need another dough recipe… unless I try for gluten free.:D
Thank you!
Meghan says
Thanks for leaving a review! I’m so glad you love the recipe!
Samira Sufi says
Will whole wheat flour work as well for this recipe?
Meghan says
Hi, I haven’t tried it but I think some other readers have with success!
Glenda J Elliott says
I had bread flour handy and used it. I never imagined I could make buns this good this fast.
Meghan says
So happy you loved them!
Misa says
I’m making them right now and the dough was soooo sticky, it was impossible to work with 🙁 I had to keep adding flour for it to become somewhat manageable. Next time I’ll just use less water and add more if the dough feels to dry, maybe that’ll help
Meghan says
Hi Misa, I’m not sure why that happened, I have had a few people say it was too sticky but for the most part it doesn’t seem to be a problem. I think adding a little flour at a time while you knead is the best way to deal with this. As you knead it will also get less sticky.
Rachel says
I don’t leave reviews, ever. That being said, I had to leave one for these buns. I am comfortable with yeast recipes and I bake often. This is hands down the easiest most delicious bread recipe. I knead by hand so I do add a bit more dough as I am making the individual buns. Thank you for sharing this recipe with us,
Meghan says
SO happy you love them!
RG says
These were honestly fantastic and so super easy to make! HUGE hit with my family, and kiddos who happen to be picky, so needless to say I’ll be making again! I am so happy the result, I think I’ll be using the recipe to see how a loaf would turn out with this method… because why not? The ease and result of this recipe is nothing short of inspiring and rewarding! Thank you sooo much!
Meghan says
So glad to hear that!
Sally King says
I made these today they came out just like the picture. I made 2 batches due to I thought my yeast wasn’t working but after 10 minutes I could tell I could use the yeast. Can this recipe be used for something else like pizza dough?
Meghan says
So happy to hear that! I haven’t used it for pizza dough so I’m not sure. Them only concern I have is it might be too fluffy. Let us know if you give it a try!
Jennifer says
Incredible!!!! My kids love little pigs in a blanket, but I don’t usually love the ingredients. I was buying organic meat sticks and using Annie’s organic crescent rolls, but they’re not always easy to find in our area. I gave your buns a shot and I’ll never go back to anything else!!! They were super simple to make, fluffed up beautifully, and had the perfect hint of sweetness! We’re in love!!! Thank you!!
Meghan says
I love that! What a fun recipe for kids!
Chaimaa says
I tried this recipe today and it was amazing, the buns are so fluffy and tasty you can even eat them with butter and jam …thank you so much
Maggie says
I made these hamburger buns tonight (no alterations)and boy, were they a hit! I’ve tried my hand at quite a few different types of breads, so when I saw this recipe I could tell it was gonna be good! The dough came together easily and it was a painless process from start to finish. The buns rose and baked evenly and they had a divine texture that was both pillowy soft and yet structurally sound so that it didn’t give under the weight of some pretty hefty burgers and condiments.
Thanks for supplying me with such a great recipe. I forsee having this recipe memorized quickly from all the use we’ll get out of it!
Meghan says
So happy to hear they were a hit!
Laurent says
Bonjour, je ai une question , vous parlez de 425 dégrées mais en Europe on a pas de four atteignant cette température ou alors four à pizza ? Ou alors est-ce en Fahrenheit ou autre? Merci d avance
Meghan says
Oui, c’est en degrés Fahrenheit.
C says
Amazing!!! I wowed myself by pulling this recipe off!!! So easy and tasty. Everyone loved them at my BBQ! THANK YOU!
Made some tweaks: used olive oil instead. And used 1.5 egg for bun batter (1 full egg + egg white of 1 egg. The yolk is used for the wash. = No awkward egg leftovers).
I made this recipe 3 times! On the last time, I think I didn’t let the doygh sit long enough and the buns came out really crumbly :'( but that was my fault!
Amy Clevish says
For homemade buns in under an hour, these are amazing! I usually make brioche buns which take almost all day, but today I was craving a burger unplanned so I tried these instead. They are super easy, and super delicious! I was a bit skeptical about the amount of sugar so I reduced it slightly, but I think even with the full amount they won’t be sweet (crazy, I know!). Thanks for sharing your recipe Meghan! I have photos but need to figure out how to post them.
Meghan says
So happy you loved them!
Serena says
I made these tonight to go with veggie burgers and they were delicious! I subbed in some honey for the sugar, olive oil instead of vegetable oil, and did about half whole wheat, and they were still really pillowy. They were so fast and no fuss! Thank you for my new go-to recipe! I also recommend topping them with everything bagel seasoning 🙂
Meghan says
So glad to hear you loved them!
Claudia says
Yesterday, I was reminded of the horrors of store-bought hamburger buns when visiting a friend for lunch. Today being the Fourth of July, I decided I’d make buns for the veggie burgers I plan on serving. Simple and quick recipe with a tasty result! I did reduce the sugar and used half whole wheat flour, but kept everything else the same. Thank you!
Meghan says
I’m so glad you loved them!
gunsel says
I made these last night. Great and easy recipe, and I was very excited to try, but with the exact amounts in the recipe I ended up with a super watery dough. So I had to add about 10 more tablespoons of flour. Sure, it changes from flour to flour but I guess that’s two much difference, what might be the problem? I guess I’ll try it with 1/2 cup water next time. It’s not mentioned in the recipe but should they be baked in fan-forced setting? Because it also took longer to bake, about 17 minutes. And they didn’t end up fluffy but firm and dense, more like bagel or biscuit. Might be the extra flour but without the extra flour it was watery. I really don’t know what went wrong.
Meghan says
Hi, I’m sorry you had trouble! I’m not sure what went wrong for you. The dough is pretty sticky at first but comes together after you knead it a bit. Did you mix by hand or in a stand mixer? If by hand, it can take a bit longer. When kneading you can gradually add a little flour at a time to keep it from sticking, but if you add too much that could be what caused them to be dense. They can be baked in a regular oven, it doesn’t need to be convection.
gunsel says
I mixed it by hand. But rather than sticky, it was watery. So next time I’ll start with 1/2 cup water and add more slowly if necessary. I’ll let you know know how it turns out. Thanks!
Dana says
Your yeast could be bad.
Tamile says
Omg that was so easy and they taste so great! Take you for the recipe!
Meghan says
I’m so happy to hear that!
Karlene Watson says
Wonderful recipe, I have shared it with family members. It is easier than running to the store for buns and much more delicious.
Meghan says
So glad you love them!
John Lee Bolton says
I do a lot of bread baking and most of the time I do things that require long rising and proof times. This is going to be my most used recipe for regular meal time bread! The one ingredient not required is something I never have in great supply: planning! To get taste, texture, and appearance like this in less time than it takes to make the rest of the meal is crazy good! That panicky feeling of “Oh ****, I didn’t think about the bread!” is a thing of the past! Thank you so much!
Meghan says
I’m so glad you like the recipe!
Acoustic says
Would totally recommend and make these again. Turned out really nice. Turned out like the picture. I didn’t have the option to attach a pic.
Meghan says
So glad you loved them!
Subhashini Natarajan says
I tried this burger bun today; halved the recipe and substituted bread flour for the all purpose flour. I got exactly 4 big buns and those were delicious. It was quick and does not require pre-planning for an evening burger dinner. I am keeping this recipe…
Meghan says
I am so happy to hear that!
Grace says
Mine tasted a lot like yeast. They came out perfect though. Perfect for mama but not a big hit with the kids… help!
Meghan says
Hi Grace, I’m not sure why that happened! I haven’t had that problem before.
Hank says
Probably because there’s 2 times the amount of yeast in this recipe compared to regular recipes. Which is also why they can rise so quickly; it’s a trade off : )
Detrick Wolfstein says
I made these tonight and they turned out exactly as promised!! Used them as buns for pulled pork sandwiches. The only downside is that they had a very strange, off-putting smell. So bad, that everyone ended up taking the meat off the buns. So unfortunate. Could have been the extra yeast….
Meghan says
Hi Detrick, that is odd, I haven’t heard that before.
Stephanie says
These were so delicious! They were incredibly light and fluffy and went really well with the turkey burgers I made.
Meghan says
I’m so happy you loved them!
Lori M. Page says
Love, love this recipe! I admit I was skeptical but I’ve made it many times and it really is no fail! Hamburger buns, hotdogs buns (but big, so either make 10-12 or go for the brats!!!) and I made 16 balls for breakfast rolls at Easter. Absolutely delish! Thank you!
Meghan says
So happy to hear that!
Sammy says
Whaaaaaat!!!?? I literally had these cooling on a rack within 40 minutes of starting this recipe. My usual burger bun recipe takes 4-6 hours. I didn’t have the time today so I thought I’d give this a try. It has more sugar and oil than I’d like, but for a quickie recipe, this ROCKS!! Super light and fluffy, very pillowy, gorgeous results and not overly yeasty in flavor. I did not use quick yeast as it did not indicate it was required. Thank you for a great recipe that I’ll be using every time I need buns in a hurry!
Meghan says
I’m so glad you loved them!
Eric B. says
I made mine vegan! I just used an egg replacer in the recipe. I also proofed mine for 30 minutes instead of 10 and kneaded the dough longer to ensure fluffy buns… at least I read 10 minutes to really get the dough elastic enough to trap more air. Anyways, I’m not a baker so I’m learning.
Amreen says
Absolutely love the recipe. I’m a Baker and just moved to a different country and started my own home business. The burger buns are honestly a hit!
They’re so easy to make and so quick even if its double the recipe. I prove it for a little longer due to the climate in India but it tastes better than store bought. I have been making a batch of these for nearly a month every day now!
Meghan says
So glad you love them!
lyn lucasey-phares says
It gives me a thrill to think that we are baking the same breads together while so far apart. Be well, I am right next to you. lyn
Ryan Ross says
Can this recipe be used to make hot dog buns as well?
Meghan says
Hi Ryan – I haven’t tried it so I can’t be sure. Let us know if you give it a try!
CHARISSA SOLIK says
Yes! It works well!
Lorena says
Excellent recipe! Easy and tasty. Thanks for sharing it.
Meghan says
So glad you loved them!
Kris says
Good recipe. Easy to do and directions clear.
Meghan says
So glad you loved them!
Jess says
We loved these so much, and have used them for both pulled chicken and sloppy joe’s. One thing that we can’t figure out, though, is why they don’t end up darker. We preheat, paint with egg (just like our challah, which always turns out dark and lovely), and yet they end up very pale! We broiled but figure that shouldn’t be necessary. Any thoughts?
Meghan says
Hi Jess – I’m not sure, the egg wash should help make them more golden like they are in the photos. You could try increasing the oven temp by 25 degrees but if they are baking properly now I don’t if that would cause them to be overbaked.
Sarah says
Oh my goodness!!! Is all I have to say! These are beyond amazing!
Meghan says
Yay, so happy to hear that!
Yvonne Tang says
Very easy recipe. The buns came out perfect and beautiful!
I use 4 cups of flour, 1.5 tablespoon of yeast, 2.5 tablespoon of sugar and cut the dough into 12 pieces. They came out nice and soft just like your picture. I also marinated the ground beef and made 12 hamburger patties that fit the buns perfectly. My family and I loved those buns so much. I will definitely make it again and again. Thank you.
Meghan says
I am so happy to hear that!
Sarah Waninger says
did you still use the oil and egg too? you said 4 cups flour, yeast, sugar…did you modify in any other way?
Christiane says
Super easy to make and turned out perfectly!
Haebun says
My first hamburger buns and it turns out perfectly thank you for the easy recipe!!
Shelley Murphy says
Wow. These were amazing and so easy. I made them today and the family enjoyed burgers for dinner. They were substantial, rose perfectly while baking and were done in 10 minutes. A+ recipe, thank you.
Meghan says
SO glad you loved them!
David says
Please people. These are easy and really really great. Yes you have to play with the moisture ratio a bit with the flour but that’s bread baking for you. Superb, super high and airy orbs of perfection. My patties are waiting with bated breath…
Meghan says
So glad you like them!
Mike says
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!
Mary says
Thank you Mike, for the suggestions. Mine turned out the same way and I was wondering how to fix it. Now they are more like the consistency of a regular bun.
Cathy C. says
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!!
Natalia says
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.
Neil says
That is great. I don’t like conservatives all over my buns. 🙂
Wanita says
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 😱
Erica says
So delicious and easy to make! Thank you 🙏🏻
Meghan says
So glad you loved it!
Sarah says
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!
Meghan says
So glad you liked it!
ㅤ says
oops forgot to rate, 5 stars
Diana says
This looks like a wonderful recipe. Can you make the dough a couple days in advance of baking? Also has anyone tried to bake small batches in an airfryer?
Meghan says
Hi, I haven’t tried to make the dough in advance. I would just keep it in the fridge for a slow rise. With so much yeast, it might get over proofed (there is so much yeast in these so that they rise quickly). Let us know if you give it a try!
ㅤ says
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!!
Meghan says
So glad you loved them!
ACP says
A++ flawless, so delicious! We will never buy buns in the store again.
Meghan says
So glad you love them!
Jacki says
Didn’t want to make a trip to the store for buns. I bake but never tried buns before. Had my doubts that you could get good bread with only one short rise time. These are delicious!!!!!
I’ll not be buying expensive buns from the deli ever again.
Love, love them
Meghan says
I’m so glad you loved them!
Michelle says
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!
Meghan says
So glad you love them!
Marianne Pankhurst says
Love love love theese
I used everything bagel seasoning on top. Amaaaazzzing
Meghan says
I’m so happy you love them!
Mimi says
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!
Lisa says
Thanks for the tips! Here is recipe I use for french bread loaves and my family has them eaten before I can make subs out of them. https://thefoodcharlatan.com/one-hour-french-bread-recipe/
Hope you like them!
Melissa M Morris says
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 🙂
Meghan says
I’m so happy to hear that!
Kelly says
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.
Tonyd says
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
Meghan says
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!
Michelle says
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!
Meghan says
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?
Katie Roberts says
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!!
Meghan says
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.
Debbie says
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!!
Meghan says
So glad to hear that!
Everett says
Hello
Recipe calls for 2 tablespoons of yeasts. Is that correct or should it be 2 teaspoons?
Meghan says
Hi, 2 Tablespoons is correct. That is how they rise so quickly.
Melode says
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.
Meghan says
So happy you love them!
Lisa Creuzer says
I loved them too! Thank you!
Meghan says
I’m so happy to hear that!
BeBe says
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! 🙂
Meghan says
So glad to hear that!
Eleni Burazana says
Great recipe soft buns hi from beautiful and sunny Greece
Meghan says
So happy to hear that!
Hannah Finley says
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
Meghan says
Haha, your comment made my day! Thanks Hannah!
Deidre says
Can you make this recipe with Instant Yeast?
If so, do you leave out the Proofing Stage?
Thank you
Meghan says
Hi Deidre – I haven’t tried it with instant yeast, but usually when using instant yeast you don’t need to do the proofing step, so that should be fine.
Marni says
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.
Meghan says
I am so happy to hear that Marni, thanks for your comment!
Lee Vander Stelt says
why 4 cups of flour …. curious to final results….. and have you thought about flavoring the flour, aka garlic , minced onion or something
Lee Vander Stelt says
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
Meghan says
So glad to hear you loved them!
Jessica says
This did not work out. They were heavy and even after cooking them another 8 minutes they were raw in the middle abd then burnt on the bottom
Meghan says
Hi Jessica – it sounds like they didn’t rise, it could be that your yeast is dead.
Crystalena Morris says
I had the same outcome. Heavy, denser raw and glue like I’m the middle. Only difference is I used Instant yeast instead of active dry.
Meghan says
For instant yeast you would need to modify the recipe as it does not need to be activated like active dry yeast. If the buns were heavy and dense, they didn’t rise which means the yeast didn’t work.
Gail says
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!
Meghan says
So glad you love them!
Lillian says
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
Lisa Creuzer says
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.
Brenda says
Hello!!!
Will the recipe work if scaled to 1/2? I know sometimes recies dont always work when cutting a recipe in half.
Thanks!!
Meghan says
Hi, I haven’t tried it so I’m not sure! Let us know if you give it a try!
Matthew Thomas says
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!
Meghan says
Thanks for sharing Matthew! Can’t wait to hear how they turned out!
Matthew says
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.
Meghan says
So glad to hear that!
L says
This is helpful thank you.
Eddy says
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. 😊
Meghan says
Hi Eddy, so glad you loved them!
cjean says
could i use just the egg yolk for a smaller batcj?
Meghan says
Hi, do you mean in the egg wash? using egg yolk only instead of mixing it with water doesn’t work as well.
Alyssa says
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?
Meghan says
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.
Tatiana says
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!
Jo Michael says
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.
Meghan says
Hi Jo, I haven’t tried it but I think it would probably be fine to double it!
Melanie says
These are amazing! I made them for my family tonight and got rave reviews!
Meghan says
So happy you loved them!
Deborah Schuster says
Can I use olive oil or canola oil instead of vegetable oil?
Meghan says
That should be fine!
Lis Blossom says
Super tasty, and very easy to make! I used smart balance for the oil, and they had a great flavor.
Meghan says
So glad you loved them!
Anna says
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!
Meghan says
So glad you loved them!
Lisa says
These are fabulous! Yup, 40 minutes
Meghan says
So happy to hear that Lisa!
Britny says
Such a great and easy to follow recipe. My only issue is that mine came out very dense. Any suggestions on how I can improve this? I’m a newbie to all bread making. Flavor was delicious!
Meghan says
Hi Britny – Make sure your yeast is fresh and that you aren’t using water that is too hot! It could be that the yeast wasn’t as active as it could have been, resulting in a more dense bun.
Eliana says
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!
Meghan says
I’m so glad to hear that Eliana!
Pam Guptil says
Made these last night for burgers.
They were amazing!
Meghan says
I’m so glad you loved them!
Leona Benham says
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.
Meghan says
I’m so glad you loved them!
Susan says
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!
Meghan says
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.
Ms. Erza says
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.
Shannon says
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!
Meghan says
So happy to hear that Shannon!
Teresa Schlintz says
Amazing – easy and delicious! Used “everything bagel” instead of sesame seeds and they were great. Soft, fluffy and yummy!
Meghan says
Love that you used everything bagel seasoning! So glad you loved them!
Rachel Bailey says
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!
Meghan says
I’m so glad to hear that Rachel!
Tracy says
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.
Meghan says
Hi Tracy – I am so happy to hear that!
Hannah says
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!
Meghan says
Yay! So glad you loved them!
Mim says
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.
Meghan says
So glad you loved them!
Patti says
You subbed the milk for the water, correct? How much butter? 1/3 cup melted?
Jo says
Great recipe. My 7 year old made these with me, they turned out exactly like your picture! Thank you for sharing. Scrummy!
Meghan says
So glad you loved them Jo!
Beth K says
Wow! Easy, quick, delicious. Came out just like the picture!
Dan Don says
I attempted to make this recipe twice today. Both times the dough was heavy, didn’t turn golden with baking and cracked.
Meghan says
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.
Jamie says
Quick. Easy. Low Carbon Footprint. No Plastic. Yummy🖤
Meghan says
So glad you love it Jamie!
Ellison says
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.
Meghan says
So glad you and your family loved them!
Luna says
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..?
Meghan says
Hi Luna – I haven’t tried it but I think it would work!
Connie T says
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!
Meghan says
Yay, I’m so happy you love them!
Tracy says
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. 🙂
Meghan says
So happy to hear that!
Michelle V says
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!
Meghan says
So glad to hear that Michelle!
Lynda Fox says
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!
Meghan says
Yay! So glad you loved them!
Amanda says
Excellent recipe!!! Quick, easy & delicious!!
Meghan says
So glad you love them!
Jenn V. says
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!!!
Meghan says
I’m so glad you loved them Jenn!
Rick Barrera says
So easy, so perfect. Beautiful buns for my Angus burgers. Everyone raves about these because they’re fresh from the oven.
Meghan says
I’m so happy to hear that Rick!
Justine Jacobsen says
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!
Meghan says
Yay, so glad to hear that Justine!
Cynthia says
This recipe was simple and the buns look delicious. Thank you for sharing!
Meghan says
So glad you loved it Cynthia!
Jenn S. says
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!
Meghan says
Oh yay! So glad to hear that Jenn!
Charissa says
These are SOOOOO good!!!!! Never buying buns again!!!!
Meghan says
So glad you loved them!
P Mitcham says
My go to recipe for quick rolls at unplanned family events. Love it
Meghan says
I’m so glad to hear that!
Holly says
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.
Meghan says
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!
Holly says
Thank you so much for replying! My gf’s mom had one today and she loves them too. They’ll definitely get made again!
Tijana says
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!!!!
Meghan says
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!
Kim says
Is is really 2 tablespoons of yeast , not a packet which is just over 2 teaspoons?
Meghan says
Hi Kim – yes, that is correct. The larger amount of yeast is what makes them rise so quickly.
Randy-lynn says
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!
Meghan says
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!
Brittany A Williams says
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!
Meghan says
So glad you liked them!
Margie says
Can these be made with Bob’s Red Mill 1to1 gluten free flour?
Meghan says
Hi Margie – I’m not sure, I have not tried that. Let me know if you give it a try!
Lou says
Are you kidding me?! These are fabulous and so easy. This recipe will be a consistent go-to.
Meghan says
I’m so happy to hear that Lou!
Yuliana says
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!
Meghan says
I’m so happy you loved them!
annette halloran says
I just made these today. I think I might have put too much flour in them, but they were still amazing 🙂
Meghan says
So glad you liked them Annette!
Lesley says
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
Meghan says
Hi Lesley, I am so happy you loved them!
Nicole Kaplan says
Easy and perfect!
Meghan says
So glad to hear that!
Kibawa says
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.
Meghan says
I am so glad you loved them!
Kathie Funk says
Made these today they got large hamburger size. Delicious.
Meghan says
So glad to hear that!
Cheryl says
I made these buns yesterday and the whole family enjoyed them. They were soft flavorful and easy to make.
Meghan says
I’m so happy to hear that Cheryl!
Ashlyn @ F5 Method says
Meghan, I love how you devised a bun recipe that uses yeast, yet can be made in less than an hour! Also, those buns look aaaaamazing with their seedy, golden tops!
Meghan says
Thanks Ashlyn!
mim says
Yes, 2 tablespoons of yeast rise up like crazy. I will only use this recipe for buns. I also use caputo flour from Italy. So nice flavor too.
Meghan says
So glad to hear that!