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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’ve made this recipe several times as I don’t like what’s in store bought buns. They’ve always come out great. In fact, this is the best burger bun recipe I’ve come across, and I’m a baker.
Thanks!
So happy to hear that Kim!
These are so good! I didn’t follow the instructions completely. I used a bread machine on the dough cycle. I left them in the bread machine to rise for a while. Then I divided and made balls of the dough. These were perfect! Restaurant perfect. I’ve saved this to my regular rotation of recipes to feed my kids.
So glad you loved them!
Busy mom of twin one year old girls and always crunched for time. Needed some burger buns in a pinch and found this recipe. LOVED them! Easy. Fast. Delicious. Would recommend to anyone and everyone I know. 10/10.
So happy to hear that!
I added about 60g of sourdough discard to the recipe and holy smokes, I’m never buying buns again.
Thank you so much!
So glad to hear that!
These buns are phenomenal! I cut the sugar in half (hope you don’t mind) and used everything bagel seasoning on half, also made into 14 slider buns so the kids would enjoy too. Baked for 16 minutes and they were perfect.
This stole the show… better than the other recipe I normally use.
My new go-to!! Thank you so much for sharing!!
So glad you loved them!
i don’t know if these positive reviews are bots, paid reviewers, or have never had a hamburger bun in their life – but this recipe is not it. at the advice of everyone saying they needed to add more flour which made their buns too dense, i dealt with the sticky dough. while it isn’t the most dense dough i’ve ever made, it was still awfully heavy. this is also A LOT of yeast for a recipe! it took the buns longer than the 12 minutes to actually brown on top, and it just lacks any kind of flavor. it’s decent in a pinch i suppose, but i advise you to find something else.
Morgan, I have never paid for a review or used bots, all of the reviews are legitimate and suggesting otherwise is insulting. I personally have made this recipe many times, and so have hundreds of other people. If you didn’t like it, that’s fine, but please don’t accuse me of unethical business practices. – Meghan.
Seems like you lack basic baking techniques
I got outstanding results. Sorry you didn’t. And no, I’m not a bot. I’m a dad with three hungry teenagers.
Made these for a family cookout last night. They turned out amazing! Everyone loved them and now wants homemade hamburger buns for now on. This one is going in my recipe box!
So glad you loved them!
As others said, my buns did not rise & were very dense. They also took longer than 15 min to bake and still never turned golden like the photo. I followed the recipe to a T and bake bread weekly… not sure what went wrong!
Hi Melissa – if they didn’t rise I suspect something was off with the yeast. Either it was dead or old, or the water was too hot.
My yeast is a bit old, so I always strengthen it with a bit of ‘warm’ water (hot will kill yeast) and sugar from the recipe… let it sit for approx 5 minutes till it foams, if you don’t get foam, your yeast is dead.
But my experience has been after doing this process, I revive my yeast, 100% of the time.
Didn’t work at all. I make bread all the time and I was a bit suspicious to be honest. I am sure the yeast is a factor but this is an enriched bread so I would think it would need a bit of proofing. The two things I found strange is that the dough supposed to be smooth and elastic. Instead it was indeed very very sticky . Naturally you want to add more flour as the instructions don’t say not to do add more flour. The other thing is the oven temperature.425 degrees. my oven does not have that temperature. However if it worked for so many people, I must have made some mistakes. They came out dense and hard. A killer stone. A pity dough.
These were amazing! I followed the recipe and they turned out perfect. This is now my go to bun recipe.
Note: They are on the sweeter side, so if that’s not what you’re looking for I’d suggest cutting down the sugar.
So glad you love them!
Dense undercooked even at 12 minutes. I think you have to stick to the tried and true multiple rise method
I wonder why it works for so many other people.
Best recipe I’ve tried! Amazing!
So glad you love it!
Taste was fantastic! I used everything jalapeño seasoning. I had to let them stay in the oven after 10 mins because the middle was still underdone and even after they stayed in they started burning but the inside there was still a little raw dough in each of them? Doesn’t seem like anybody else has had this issue! I’ll try them again 🙂 super easy though
Can I substitute bread flour?
Hi, I think that would be fine.
Phenomenal hamburger buns! Perfectly soft and flavorful on the inside, with a tasty and pleasing golden crust. Lovely LOOKING, as well! The inside is so good – not like those thin, unflavorful, store-bought buns. Very pleased!
So glad you love them!
I substituted bread flour, dough was fine but it seemed I needed more flour than what it called for.
Wow! What fun that was! That said, I’m wondering if I can let this dough rise in either of the areas that says “Do not let rise.” These were good but pretty dense. I thought maybe if I let them rise more, it would help with the denseness. Thanks.
Hi Ruthann – I actually found that letting them rise makes them more dense, because they over proof and then deflate in the oven. This dough is pretty sticky and sometimes people add too much flour while kneading in order to make it easier to work with. That can contribute to it being too dense as well. And another common reason is using yeast that is not active. If the yeast doesn’t foam up in the first 5 minutes or if you add water that is too hot, the yeast won’t work as well.
I tried two other recipes that didn’t turn out great. They didn’t rise even after 30 minutes. Yours started rising immediately and they came out perfect.
So glad you loved it!
This is my ‘go to’ bun recipe now. Love them. Highly rated by my 17 year old nephew.
So happy to hear that!
Absolutely wonderful I’m new at this and I’m enjoying it so much. I’m making biscuits sandwich and bread, and hamburger buns,
Can we normalize just having a skip to the recipe and ingredients option? I could have done without all the excessive ads and backstory. No one cares about that part. We literally just need the recipe and quantities.
Sarah, I have a jump to recipe button.
Megan… thanks again for posting this great recipe!!!!
I read a lot of the reviews and it’s unbelievable how some people can be so ungrateful to have access to your recipe and the time you take out of your day to post!!!!
I am a professional baker and your recipe is unbelievable and one I have shared with plenty of others!!!
Thanks again Megan,
Larry
Thank you so much Larry! I’m so glad you like it!
Wow…can you be any less gracious and insulting? I applaud Megan’s restraint in even replying to you.
Can you use olive oil instead of vegetable oil? Thank you (:
Hi, I haven’t tried it but I think it would be fine!
I used olive oil and these are great! We all love them at our house. It’s quick for a yeast recipe. No more buying hamburger buns at the store!
I’ve made them a few times now and yes, the time I added too much flour they were a little dense, but if you work with a little sticky dough, they are perfect!
Thanks for this wonderful recipe!
So glad you love them!
These buns came out incredible. Thank You So Much.