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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
These hamburger buns were quick, easy and delicious! And it’s so nice to have a few stored in the freezer for later!
So happy to hear that!
There are only two of us in my house. Can you freeze the dough before baking?
Hi, I haven’t tried that so I can’t be sure! Let us know if you give it a try!
Wow! All I can say, I literally struggle making things like this breads etc and this recipe was a success I impressed myself. Thank you very much
So happy to hear that!
Making today for dinner i make this how many this is the best recipe i try even do i try to keep the bread 3 days but still soft and yummmy thanks for this recipe my employer family like it
Looks great! I want to try to make them as sliders (12-16 total buns instead of 8). Any advice?
Hi – many people think the buns are pretty large, so I would go with 16 for slider buns! The cooking time might be shorter by a few minutes.
So easy and fast…….and delicious! I sprinkled the suggested sesame seeds on a couple of the buns, everything bagel seasoning blend on a couple more, and flaked Maldon sea salt on the others. The variety accomodates all tastes! And this came together effortlessly in my Kitchenaid mixer. I’m never spending the time on brioche buns again. Nor will I buy buns at the grocery store. This recipe is a full stop! Thank you!
So happy to hear that!
Awesome burger bun recipe, easy to make. My family doesn’t buy burger buns anymore; they love them.
So happy to hear that!
I don’t normally comment on recipes but I had to for this. This was so easy and FAST! Not to mention delicious too. I’ll never go back to store bought buns! Thank you for the recipe.
That is so great to hear! Thanks for your comment!
These are super easy to make and turned out beautifully.
I’ve been baking bread for over 20 years. I make homemade hamburger buns regularly. Never have I EVER been able to make good bread in under an hour. I’m not going to lie, I went into this recipe with little to no hope that it would be edible. I mean how, how can you get good bread without a proof & rise?? Boy was I wrong! These were unbelievably (literally) easy to make & delicious! Thank you for teaching an old dog new tricks.
Hi Heidi – I’m so gad to hear that!
Meghan,
First off these are the most amazing buns! Love this recipe so much and it’s my go to! Now I need some guidance if that’s ok lol. The last 2 times I have made them for some reason after adding the 3 1/2 cups of flour the batter just remains sticky and doesn’t seem to come together. I mix these by hand so this is an absolute mystery to me that I’m completely baffled about. Any advice I’d greatly appreciate!
Hi Lisa – if this is only happening recently, I wonder if the changing seasons has made your location more humid? More moisture in the air can have this affect. I would just add a little more flour, but just a little at a time so that the buns don’t become dense.
Fabulous!! Great taste and texture! A hit with company ! Will definitely make again!! Thank you!!
Hello, mine didn’t get golden after 12 min… should I try and increase cooking time, increase heat temp, or decrease? any suggestions? thank you!
So soft and delicious. First try came out perfectly golden and fluffy. This is my first ever comment to a recipe. They are THAT good!
Thank you for leaving a comment! So glad you loved them!
Amazing recipe! They are sooo tasty and fluffy!
So glad you love them!
Delicious, great outcome for a quick recipe! Went so well with our pulled turkey sandwhiches!
These are so easy and quick to make. There so much better than store bought.
I make them often. They’re not just good for burgers too good for any kind of sandwich. They’re even good toasted. You’ve got to try this recipe. It’s really worth it.
How do you get yours to come out so toasty on top? I put the egg wash on my buns the air went out of them. And I wish I could post a picture of them. They uhumm… Got a little “out of hand”. 🤣
Hi, if they deflated when you brushed on the egg wash, they were probably over proofed. This can happen when you allow them to rise too long or if you let them rise on top of a hot oven (warm temperature makes the yeast work faster). Once they deflate, they tend to be dense after baking.
I’ve made these buns twice. My grandkids love them
So happy to hear that!
Super easy, quick perfect burger buns. I go slightly lighter on the sugar and I divide the dough into ten even pieces (weigh them out to ~102 grams each). They fit the burgers I make better at this smaller size. I keep an eye on them but about 8 or so minutes in the oven. They freeze well too!
Thanks for a great go to!
Hi Jessica, so glad you love them, thanks for your comment!
These are incredible, I can’t believe I can make them!
Have made around 6 times now, trying a few different things:
1. Coconut sugar – excellent, can’t tell difference
2. Grapeseed oil – fluffier than olive oil
3. “Just egg” egg replacer – lighter, fluffier, bigger, taste better.
THANK YOU for this amazing recipe!
Thanks so much for the feedback on your substitutions! So glad you love the recipe!
Will be making these tonight, I’ve never made any form of dough/bread before because I’m impatient and I thought you had to let dough rise but this recipe states do not let the dough rise, can you please explain why?
These are made to rise very quickly, so they use a large amount of yeast. If you let them rise, they will overproof and end up dense.
So soft and tasted amazing
So glad to hear that!