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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 now. Turn out great consistently. They are more dense than my usual buns, but taste great and hold up well. My kids love them and prefer them over the hamburger or hot dog buns from the bakery.
So happy to hear that your family loves them!
Hi Meghan! I know that those of us living outside the US would gratefully appreciate the measurements in grams and milliliters and Celsius if possible. thanks! That said, I can’t wait to make these for company tomorrow night!
Hi Jessica, thank you! I will try to get those added as soon as I have a chance to test them. I hope you enjoyed the burger buns!
Hi Jessica, I’m from New Zealand. I fan baked the buns at 215°C for 12 minutes. The cup measures I used were:
1 cup – 250ml
1/3 cup – 83ml
1/4 cup – 62.5ml
Tablespoon – 15ml
I hope that helps
I always forget to rate recipes I try, but this one I won’t forget, I always have made the buns that have the most reviews like 1k and they have always been very heavy and dense which made me usually end up buying store buns anyway but THIS recipe!!!! It’s wayyy better, the taste is 10/10, the texture is 10/10. I made them with smash burgers like Freddy’s frozen custard kind. And it was honestly the best burger I’ve ever had. The bun can make or break your burger and it made it 100% good. I’ll be using this recipe from now on and I’ll never even have to try another one. Thank you! 😊
I’m so happy to hear that you loved them!
Hello, is it possible to over proof these? The first time I made them they looked and tasted fantastic but the last few times they have come out a bit flat – I find after I get use to a recipe I tend to get a bit slack and often get distracted during the proof time – do you think leaving them longer than 10mins would result in flatter shaped buns?
Hi, yes it definitely is. They over proof quickly because of the large amount of yeast, and then they tend to deflate in the oven and get dense. I have also had this problem if I let them proof on top of my oven when the oven is preheating – it is just too warm and the yeast goes crazy.
Amazing recipe! Made this for dinner tonight and the recipe was both fast to come together and baked perfectly. Thank you for sharing this recipe
So happy to hear that!
I use butter instead of oil & still works great! Love this, thank you!
So glad you love them!
I found this recipe from a quick Google search because I needed a quick recipe and the one I’ve used before needed multiple hour long rises. Wasn’t sure how they would turn out with such a short rise time, but I can now confidently say that they were fantastic. I weighed out my 3 cups of flour and then just added more until the dough wasn’t sticky in my stand mixer. They turned out fluffy and were easily the best buns I’ve ever had. This is a new staple recipe for me. Thank you!
So happy to hear that!
If I need to triple this recipe, will these be as good?
Hi Pam – I don’t think the ratios will be correct if you simply triple it. I would make 3 separate batches.
I’ve made this recipe 4 times now and my family loves how fresh an sweet the buns are! We use this recipe for sandwiches during the week, burgers,pulled chicken! So delicious 😋
So happy to hear that!
If I only have RapidRise (instant) yeast, could I use that and if so how would you change the recipe?
Hi Kelly – with instant yeast you just can skip the 5 minute blooming time at the beginning.
These were so good! I thought with that much yeast they’d taste funny, but alas, they were amazing! Such a simple to follow and quick recipe.
I couldn’t bring myself to use that much oil and sugar, I did 3bsp of each and they were perfect. Thanks for a great quick and easy recipe.
Huge hit! Loved em!
I had just gotten home and decided to make burgers for dinner. We mostly eat our burgers bun less so didn’t have any on hand. This recipe is a super quick and easy but most of all made some amazing buns. 😍
So happy to hear that!
These were great and so fast. I am not an experienced baker and these turned out SO GOOD.
So happy to hear that!
These rolls are easy and quick to make. They are delicious! I topped half with sesame seeds and half with everything bagel seasoning.
So happy to hear that!
Would like to know if I can use rapid instant yeast for bread machines?
Thank you. I want to make today.
I used rapid instant yeast in my breadmaker to make these buns. I put the bread maker on dough setting and removed the dough as soon as mixing cycle finished.
Really good and so easy. Great recipe and technique. I’ve not had happy results from other burger bun attempts, but this works. Subbed maybe 2/3 c with ground einkorn.
Hi, so glad to hear that!
I saw this recipe and thought what the heck, It’ll never work and I’ll have breadcrumbs that I can season as I want for upcoming recipes. WRONG!!!! It works exceptionally well. The rolls were soft with great crumb and nice and light. Next time I’m gonna try using some wheat flour and see what happens.
So glad to hear that! I have a whole wheat hamburger bun recipe as well! It is not a 40 minute recipe though. https://www.foxandbriar.com/whole-wheat-hamburger-buns/
THanks, now I have more to do!!!!! it will be fum though
Made them today! Turned out perfect and golden on top! Will definitely make again.
So happy to hear that!
Is this correct? 2 Tablespoons of yeast?
Yes, that is why they rise so quickly.