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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 are THE best hamburger buns I’ve ever made. Thanks so much for the easy to follow recipe.
I’m so happy to hear that!
These buns are very good. Quick and easy.
Quite honestly I cannot remember when I started using this recipe, suffice it to say it’s been taped to the inside of a cupboard door for easy access so it’s been a while.
If it helps others, I use
1 Tablespoon of sugar (not 1/4 cup which was too sweet for us)
10 g of yeast, which is a whole sachet here in South Africa
I only glaze the buns if I want to add sesame seeds
Water temperature would be that of a comfortable level, if feeding a baby. I don’t use a thermometer.
Hope this helps a bit.
Followed the recipe. Needed 3 1/2 cups flour (started with 3 1/4), baked for 11 minutes but would add 2 more minutes next time. The tops we not as brown as the photo…worried about over baking. They were delicious for my Costco salmon burger. I would make 9 next time…they were big. I was worried about the large amount of yeast but it worked and didn’t taste too yeasty. Thanks for the great recipe! Easy peasy
So glad you loved them!
I made these according to recipe. I feel they could have raised longer. They are a little heavier than I like. I have never baked any yeast bread with10 minutes of raising… next time I make these I will let them sit a little longer.
Hi Yvonne – normally you would let a bread recipe sit longer but these have such a large amount of yeast because they are supposed to be very quick. Of course, if you are an experienced baker you may be able to judge if they need a little more time. For example, if your house is very cold, they may be a little slower to rise. However, the risk is that they can overproof, which will also make them turn out dense.
Definitely came out looking more like dinner rolls than hamburger buns…not sure what I did incorrect but they look like rolls not buns. They were easy though, maybe need to flatten them before baking!?! Oh well
Could you sub honey for the sugar?
I think that would be fine!
Great recipe! Made hamburger buns in a flash. Family loved them! Will make again.
So glad you love them!
Absolutely lovely 🥰 and tasty 😋 just perfect 🤩. Greetings from Germany 🇩🇪. Thanks so much.
So happy to hear that!
Just made these last week for the first time and .Just admit I’m on my third batch today. They ARE a bit sweet between a regular bun and Hawaiian roll. They are amazing w a burger but you can always cut the sugar down if you want them less sweet. I made them for burgers because they were honestly easier than a trip to the store. They were so amazing, when we ran out of bread I made a batch for sandwich rolls for my husband for the week. Now, I’m making more in a sandwich roll shape for the same reason. I either really love this recipe or really hate going to the store. (Hint: it’s both!)
I’m so happy to hear that you love them!
We really do love them. I make them every week now. Have a batch in the oven tonight!
They weren’t bad and were easy to make but I’d agree they’re more similar to dinner rolls. For my taste, they were very sweet.
I ended up needing to add more flour, a good 3.5 cups and a tad more. These buns are fast, and ridiculously easy to make! These will be my new go to recipe, thank you so much! Wish I could post a Pic lol
So glad you loved them!
Just made these for pulled bbq chicken sandwiches. I added a little everything bagel seasoning on top and they are delicious! Will definitely make again.
So glad you love them!
This recipe is quick and simple, and the buns were beautiful. I tossed all the ingredients into my bread maker. Put it on the dough setting, and removed the dough once the mixing cycle finished. The recipe made 8 jumbo buns. You could easily get 12 big buns from this recipe, 16 regular sized buns. NB: I recommend 3.5 cups of flour😊
Hi Adrienne, thank you for your bread maker tips! So glad you loved them.
Could one make the dough, then cold rise it in the fridge, until ready to make the buns? Then form the buns, and let them rise before baking?
I think that would work but you would probably need to reduce the yeast as the large amount of yeast in these is what makes them rise so quickly. Depending on how long you let them rise in the fridge, you might need to play around with it.
I’ve made these a few times and really enjoy them. I especially like the density. They make a burger or my pulled pork so much better. Thanks for sharing.
P.S. I like to put fried onions on the top just before baking.
That sounds delicious, thanks Bob!
My husband and FIL loves these hamburger buns! Even my toddler loved them. Will be making again. Highly recommend!
So happy to hear that!
What a superb recipe and straightforward to make. My kids (now all young adults) love them. So did I. Thank u so much for sharing your recipe. 10 out of 10 from me
I’m so glad you love it!
This recipe is a new family favorite! 10 minute rise time is fabulous! My daughter is now making these for her kids also! Thanks for the great recipe!!
The best recipe! I use this anytime I make burgers now.. Thank you!
I almost didn’t make these because I saw a review that said it’s just dinner rolls. I didn’t want dinner rolls, I wanted buns for sandwiches …but I was short on time so I gave it a go anyway and kept my expectations low. These were SURPRISINGLY incredible. Nothing like the oversized yeast dinner rolls I was imagining they’d be. They are flavorful, pillowy soft, and absolutely addictive. My kids asked me if I would make their packed school sandwiches on these buns from now on LOL. Can’t wait to make these again! So simple, quick, and *good*
So happy to hear that!
Thank you so much for your review. I’m looking for buns to make the kids lunches qns your comment is exactly what I was looking for definitely making them now thanks!
Delicious buns and one of the easiest bread recipes I’ve ever made! I used 3 1/2 cups flour and might try 3 next time – they came out a bit closer to dinner rolls than true hamburger buns. I might also make them a little flatter before putting in the oven, as they rose a ton but didn’t spread out very much.
These turned out more like dinner rolls than hamburger buns. Tastes ok but wouldn’t make again.