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These Homemade Hamburger Buns are incredibly fast, easy and delicious!  In less than an hour, you can have soft and fluffy hamburger buns without going to the store.  Make this 40 minute hamburger bun recipe for your next cookout!

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Anyone else baking up a storm lately?  I normally buy hamburger buns, but recently I had a craving for burgers and didn’t want to go to the store.  Instead, I whipped up this 40 minute hamburger bun recipe and I was astonished by how easy there were, not to mention delicious!

The best hamburger bun recipe

I was suspicious that a recipe with such a short rise time could be good, but I was in a pinch and needed burger buns fast.  After making these several times, and some other recipes with longer rise times, my husband swears up and down that this is the best hamburger bun recipe I have ever made.

Photo of yeast mixed with water, oil and sugar. Second photo showing the same mixture five minutes later. It is foamy.

How do you make hamburger buns from scratch?

This recipe for hamburger buns is surprisingly easy.  Simply mix the yeast with some warm water, sugar and oil.  Then let it sit for 5 minutes.  This step “wakes up” the yeast, and the sugar is food for the yeast to start creating gas. After five minutes, you will see that the mixture has become foamy.  This means your yeast is doing what it is supposed to do!

Step by step photos for making hamburger buns 1. Dough in a bowl 2. Dough shaped into a ball 3. cutting the dough in half 4. cutting the dough in fourths 5. the dough cut into 8 pieces 6. Each pieces rolled into a ball.

Next, you mix in an egg, the flour, and salt.  Continue to add flour until you have a soft dough.  You can do this step by kneading with your hands, or you can use your stand mixer fitted with a dough hook, which is what I did.

Then you will quickly shape the dough into a ball and divide into 8 pieces. I use a bench scraper to do this.  Shape each piece into a ball, then arrange on a greased or lined baking sheet.  Cover and allow rise for 10 minutes.  While the dough is rising, preheat your oven to 425 degrees.

Brushing an egg wash on to unbaked burger buns

How to make an egg wash

In order to make the most beautiful burger buns, I decided to use an egg wash for a nice shiny and golden top, sprinkled with sesame seeds.  To make an egg wash, simply mix one egg yolk with 1 tablespoon of water.  Brush the mixture over the tops of the burger buns, then sprinkle with sesame seeds.

After the 10 minute rise time, then being brushed with the egg wash and sesame seeds, the burger buns are ready to go into the oven.  After 8-12 minutes, you will have soft, fluffy and golden hamburger buns, fresh from the oven.

Unbaked hamburger buns ready to go into the oven

Next time you want to grill some burgers, be sure to make this 40 minute hamburger bun recipe first.  I suggest adding my Best Ever Grilled onions to your burger.  And speaking of burgers, have you tried my Shallot White Cheddar Burger?

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40 minute hamburger buns

4.50 from 358 votes
Prep 30 minutes
Cook 10 minutes
Servings 8 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

Store buns in an airtight container for up to 2 days. Or, freeze for up to one month. 

Nutrition

Serving: 1bun | Calories: 218kcal | Carbohydrates: 25g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 302mg | Potassium: 52mg | Fiber: 1g | Sugar: 6g | Vitamin A: 62IU | Calcium: 29mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baked Goods/Breads
Cuisine: American
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!

adapted from Taste of Home

 

Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

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639 Comments

  1. 4 stars
    Made it and it was pretty quick and easy. I replaced the all purpose flour with bread flour, and next time Ill be replacing the vegetable oil with butter. Really dont like using vegetable oil in bread recipes, but the buns were great overall, but I would suggest making 10 to 12 buns versus the 8 buns with the dough, unless you like really big hamburger buns.

    Gave it a 4 star because of the vegetable oil, but its a great, fast and easy hambuger bun recipe! Will make again 🙂

  2. Thank you for the recipe, they turned out great! With a recipe this good and easy, I’m not buying commercial buns ever again!

  3. 5 stars
    These are perfection! What an amazing dough to work with! They turned out fluffy, and moist. They were beautiful and delicious! Any idea if I could make cinnamon rolls with this dough recipe? Nix the two rises on a traditional recipe? Thank you!

    1. Hi! That’s a great idea, I haven’t tried it! The dough is pretty sticky so it might be hard to roll out. But let me know if you give it a try!

  4. 5 stars
    I made the double batch for my daughter’s birthday with family, also made homemade burgers to go with theses buns. Oh my gosh!!! Best buns ever!! Saving this recipe to make over and over again. The complements were phenomenal!! Oh so good❤️❤️❤️❤️

  5. 2 stars
    I wish the recipe would let me know that the buns were supposed to be sticky. I found that out by reading the comments after I already messed up two batches. I used about 3 & 1/4 cups which made them too dense

  6. 5 stars
    I loved how simple and easy it was to follow. My buns ended up a little crumbly though, any suggestions or tricks for next time?

    1. Hi Samanatha – so glad you loved it! I would say just be careful with how much flour you add. Sometimes people add too much flour because it is a very sticky dough, and that will make them dry and crumbly.

  7. 5 stars
    these are amazing! so easy and absolutely beautiful, light as air! I halved the amount of sugar and made 12 rolls instead of 8. wld maybe add a bit more salt next time. I had to use lots more flour (though maybe my “cups” are smaller than yours), but they were so fluffy and my kitchen smelled like heaven! thinking next time to add some grated cheese to the mix, or maybe more sugar, an extra egg and some chocolate chips as a breakfast brioche. absolutely amazing though. my family went wild over them!

  8. 5 stars
    I decided to let the dough rise for an hour just to see what would happen. These buns turned out perfectly. Each bun worked out to 131 grams.

  9. 4 stars
    I’ve made these twice now. The first time I made them they were not brown at 8 minutes so I left them in there longer. The bottoms ended up burnt and the tops were still not brown so I broiled them till they were and took them out. They were still pretty good but next time I make them I will do 8 minutes and then broil till brown

    1. Hi Caryl – 2 Tablespoons is correct, that is what makes them rise so quickly. One packet of yeast is 2 and 1/4 teaspoons.

  10. First attempt at homemade bread of any kind! They turned out pretty good however, they were kind of dense and a little bit doughy in the middle. Maybe I did something wrong? Is there a way to fix this issue or did I just need to bake a little bit longer? (I took out of the oven slightly early.) Would love to get another shot at these!

    1. Hi, they can be dense for a few different reasons. The most common reasons are:
      1. Using yeast that is older and or dead (although you would not get much of a rise in that case).
      2. Using water that is too hot, which kills the yeast (again, can’t rise as much).
      3. Letting the rolls proof longer than the recipe calls for. This allows them to over proof, then they will puff up too much and fall in the oven, making them dense.
      4. Adding too much flour to the dough, this will also create a dense bun. This dough is very sticky, so some people add more flour to make it easier to work with, But, this can make the dough too dense. I make these in an electric mixer because the sticky dough is easier to work with that way, but it can be done by hand, just use a light hand and add as little flour as possible.
      I hope you give it another try!

  11. 5 stars
    Where have these been all of my life??? SOOOOOOO amazing! I add onion powder and use “tuxedo” sesame seeds…I can’t stop making these…and my family can’t stop eating them!!!

  12. 5 stars
    I made these buns tonight. Wow, they are so light and airy and delicious I only had bread machine yeast (oops, bought by mistake) I added 3-3/4 cups of flour cuz the mixture was far too loose. Topped with everything bagel seasoning, and rhese were awesome definitely going in my collection.