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These Homemade Hamburger Buns are incredibly fast, easy and delicious! In less than an hour, you can have soft and fluffy hamburger buns without going to the store. Make this 40 minute hamburger bun recipe for your next cookout!
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Anyone else baking up a storm lately? I normally buy hamburger buns, but recently I had a craving for burgers and didn’t want to go to the store. Instead, I whipped up this 40 minute hamburger bun recipe and I was astonished by how easy there were, not to mention delicious!
The best hamburger bun recipe
I was suspicious that a recipe with such a short rise time could be good, but I was in a pinch and needed burger buns fast. After making these several times, and some other recipes with longer rise times, my husband swears up and down that this is the best hamburger bun recipe I have ever made.
How do you make hamburger buns from scratch?
This recipe for hamburger buns is surprisingly easy. Simply mix the yeast with some warm water, sugar and oil. Then let it sit for 5 minutes. This step “wakes up” the yeast, and the sugar is food for the yeast to start creating gas. After five minutes, you will see that the mixture has become foamy. This means your yeast is doing what it is supposed to do!
Next, you mix in an egg, the flour, and salt. Continue to add flour until you have a soft dough. You can do this step by kneading with your hands, or you can use your stand mixer fitted with a dough hook, which is what I did.
Then you will quickly shape the dough into a ball and divide into 8 pieces. I use a bench scraper to do this. Shape each piece into a ball, then arrange on a greased or lined baking sheet. Cover and allow rise for 10 minutes. While the dough is rising, preheat your oven to 425 degrees.
How to make an egg wash
In order to make the most beautiful burger buns, I decided to use an egg wash for a nice shiny and golden top, sprinkled with sesame seeds. To make an egg wash, simply mix one egg yolk with 1 tablespoon of water. Brush the mixture over the tops of the burger buns, then sprinkle with sesame seeds.
After the 10 minute rise time, then being brushed with the egg wash and sesame seeds, the burger buns are ready to go into the oven. After 8-12 minutes, you will have soft, fluffy and golden hamburger buns, fresh from the oven.
Next time you want to grill some burgers, be sure to make this 40 minute hamburger bun recipe first. I suggest adding my Best Ever Grilled onions to your burger. And speaking of burgers, have you tried my Shallot White Cheddar Burger?
40 minute hamburger buns
Ingredients
- 2 tablespoons active dry yeast
- 1 cup plus 2 tablespoons warm water about 110 degrees
- 1/3 cup vegetable oil
- 1/4 cup sugar
- 1 large egg beaten
- 1 teaspoon salt
- 3 to 3-1/2 cups all-purpose flour
For topping
- 1 egg yolk
- 1 TBSP water
- 2 TBSP sesame seeds
Instructions
- Add yeast and warm water to a large bowl. Add oil and sugar; let stand for 5 minutes. After 5 minutes, mixture should be foamy.
- Whisk in egg. Slowly mix in the salt and flour. Continue to add flour until you have a soft dough.
- Using a dough hook, knead in a mixer for 3-5 minutes, until dough is smooth and elastic. (If you don't want to use a mixer, you can knead by hand on a lightly floured surface.) Do not let rise. Divide into 8 equal pieces; shape each into a ball. Do not let the dough rise.
- Preheat oven to 425 degrees. Place the dough balls on a greased or lined baking sheet. Cover with a kitchen towel and let rest for 10 minutes. After 10 minutes, brush the buns with an egg was, then sprinkle with sesame seeds. Bake until golden brown, 8-12 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
adapted from Taste of Home
I am a terrible cook and these were easy!!! And really good! I didn’t measure yeast I used two packets and it worked fantastic. My adult (really good cooks) children used the extra’s with butter and jam as a dessert. Thank you for making me look so good 😊
I have been making these for a couple months now, they always turn out perfect and delicious. They are so quick and easy to make! I do not buy store-bought, now!! Thanks so much for the recipe!
I’m a HUGE skeptic and NEVER EVER thought this would work, much less be good. Well, I’m eating crow because these are so easy and so amazing! They didn’t fall apart, had a beautiful color to them and tasted devine!!
Thank you for sharing this recipe! I will never buy buns again!!
I love these bunz Meghan, btw my name is Meggin which is pronounced the same way. I used p-nut oil cuz I had it and added a Lil less sugar but the result was awesome bunz . Thank you so much for sharing, you saved me a trip to the next town over for bunz. (:
Absolutely love this recipe!! I’ve never left a review in a recipe before, but these got me excited. I subbed olive oil for vegetable oil and used bread flour instead of all purpose. So soft and fluffy, even better texture than store bought bread without the preservatives and junk! I also did a batch formed into hoagie style buns for brats and sub sandwiches. These will most definitely be a staple in our house – I’ve made 3 batches in the last week!
So happy you love it!
These were fantastic! I thought they were going to be too heavy, but they were super soft and perfect for our pork burgers! I will definitely keep this recipe.
These were delish! We were out of burger rolls. I found your recipe. Followed exactly. They came out great. Thank you for the recipe.
These were good but the taste of yeast was very strong. I thought 2tbs was a lot but followed the recipe as is. Next time
I will put just 1tbs? Not sure that was normal or if it was just for us but all 4 of us said the same thing so…
PS: I know the excuse of the yeast is easy to blame but it was a brand new jar of yeast so NO it wasn’t that😊
Recipe seems to work! I wish you would say “mix” in the directions when adding yeast because I didn’t and nothing happened. I mixed after 5 min and tried again. They’re not as fluffy and kinda dense/wet? But maybe they’ll dry a little by tomorrow! I replaced water with milk for egg wash and baked about 15 mins to get them lightly toasted
Hi Lauren – If nothing happened after 5 minutes it is possible the yeast was expired or dead? That would explain why they are dense.
I normally FAIL when I make recipes like this but these came out PERFECT!! I only used 3 cups of flour and I didn’t mix/knead the dough as much and think that’s what helped them come out soft like a hamburger bun. I felt the sense of urgency to not let these rise hence me not paying attention to spending much time kneading the dough. Kneading it less worked out perfectly. I also used a pizza cutter to quarter them and it worked perfectly.
Also, the reason why I even looked up a hamburger bun recipe was because my son wanted a spiderman bun(RED BUN) like Burger King for the new Spider-Man cartoon movie. I completely forgot to add the food coloring when it was still watery and not mixed in. I remembered after I had formed the dough so I still did drops and it come out looking like a red marbled bun. My son still loved it. WIN WIN!! My son also said it reminded him of a pretzel. This could also be a good pretzel recipe with some homemade cheese. yummy!
Wonderful, so happy you loved them!
Very doughy and Dense. Was hoping to get hamburger buns out of it like it says. But they were not it. They need to be flattened and bigger. Was really looking forward to these for dinner too.
I had this same experience! Hamburger buns were very doughy and dense. Ugh!
The oil can be change with butter and I ended up using 1/4 cup of it, as far as everyone saying 2 tbsp of yeast I would recommend 1tbsp at the max. I use 1 tbsp of coconut sugar and 1tbsp of agave for my sweetener. Depending on your temperature within the house or where ever you are preparing the bread if you don’t like the sour dough type taste it is key for a few things 1 don’t let it proof longer than an hour and it’s okay to let it rise more than one time, also if the temperature is a bit humid outside it’s less and recommend to put in the fridge for up to three days but would have a milder sourdough type taste, if that flavor is not preferred then make it 2hrs before dinner so the bread is nice and warm for when you serve the burgers to family and or guest.
Same, I took my time and measured and mixed and tested the dough gently but they did not come out like burgers buns.
Either your yeast is dead or you added too much flour. Don’t allow them to rise no matter what anyone tells you. Try weighing your flour
Hey!
Just want to say, these rolls are amazing.
Question!
Have you ever stored the dough in a fridge and baked next day or 2 days later?
Most doughs it seems you can store in a proofing box for up to 3 days and bake.
Any experience doing this?
SO happy you loved them! I have not tried to keep the dough in the fridge. It might work better if you reduce the yeast a bit because these rise so fast that they might get overproofed if you do that. Let us know if you give it a try!
Wow!! I typically use a recipe that’s a double rise and you really have to carve out 2+ hours to make them. These were SO quick, easy and literally better. To die for!! Really impressed a 10 min rise time can yield such beautiful rolls!
So glad you loved them!
I didn’t try this yet but how many buns does this recipe make??
Hi Chelsea – It makes 8 large buns, some other readers have made 10 or 12 smaller buns.
Made these today. Quick and easy. Next time I may prefer to cut the sugar amount in half as I found them a bit sweet for hamburger buns. Egg wash did a wonderful job browning the buns up!
They were denser and doughier than I thought they would be, wondering if that is from over kneading or something?
I found myself with a crockpot full of pulled pork and no ROLLS. I was so excited to find this recipe. I made it. They look just like the picture. Tasted delicious. I ll definitely make these again. THANK YOU, MEGHAN!
I made them, and they were ok. The dough was WAY too sticky so I added more flour, about 1 Tb at a time – it was closer to 4 cups of flour. They taste strongly of yeast – 2 Tb is a LOT of yeast – I make bagels every single week, and my recipe calls for 4 cups of flour and 1 tsp of yeast, so there is quite a difference. Next time, I think I’ll cut way back on the yeast and let them rise the way I do with any other yeast dough that I make. I will also lower the baking temperature and let them bake longer so the inside is cooked through and the outside is not overly done.
I have made these two time in the matter of one week! These soft and sweet buns hold up with juice burgers and are everyone favorites with BLT’s and turkey sandwiches. My picky teens love them as hot ham and cheese. I don’t think I’ll ever buy from the store again because these are so quick flavorful and easy.
So happy you love them!
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.
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
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!
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!