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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
Perfect every time. I also flatten and dimple the middle, instead of baking in a ball to make them flatter like a HB bun. Havent bought buns in years! Thx so much:)
Perfect every time. Havent bought buns in years! Thx so much:)
These are Amazing!! So easy and so good
So perfect. Family couldn’t believe they weren’t store bought. Simple and so fast. Not the three hour dread just to make some bread. less than an hour from beginning to end. And exactly what I had hoped for and more. Thanks so much for sharing. It’s now a frequent for us here.
I love how fast this recipe is. I don’t love the flavor. It somehow tastes like the inside of a soft pretzel…? It’s pretty dense and chewy vs light and fluffy. Might make again just because it comes together so fast so it’s a great recipe when you’re in a pinch.
Can I use instant yeast instead?
Yes, just skip the 5 minute blooming of the yeast as it isn’t needed with instant yeast.
I love this recipe! The rolls come out perfect and it’s the easiest process. Thank you for helping us busy moms make great rolls for burgers, sloppy joes, pulled pork, and lots of other yummy stuff. They are so good to eat by themselves!!!
I found this recipe when I did a quick search because I didn’t want to clean up and go to the store. Now, I’m a baker, I make bread all the time and have for decades, so of course I didn’t believe the posts that said these buns are as good as the ones that take all afternoon to make. But you know what? They ARE that good. This will be my new go-to sandwich bun recipe. I followed directions almost exactly, using avocado oil as my oil and cutting the sugar to 3 T. I divided the dough into 6 – 150gr balls to make larger buns, patted them down just a bit after the rise to make a disc, brushed with milk (didn’t want to waste an egg) and baked for 13 minutes. Absolutely delicious! Thanks for making my life easier.
I’ve used this recipe a few times. I love how these turn out. The only thing I change was, instead of only making balls, I made discs. When I made the balls, they were so high and too small for the patties. When I flattened them, they turned out more beautiful. Actually, more evenly brown as well. But this one is going in my written book of recipes!
Long-time fan, first-time commenter. I’ve been making these buns for the past five years, and they always turn out great. I loathe going to the grocery store, especially after a long day of work. These buns have been a lifesaver on burger nights, a perfect accompaniment to soup, and a quick and easy bread to boot. They freeze well, and the recipe works at both 10,000 ft and 5,200 ft above sea level.
I usually add garlic powder and dry herbs to the dough to add flavor, and I’ve used milk instead of egg yolk on top in a pinch.
Hi Holly, that is wonderful to hear, thank you so much for your comment!
You know when you’re a bit of bread connoisseur… well I’m never buying burger buns again after making these. My 3 year old absolutely loves among these with me! They are just so deliciously soft and tasty. Excellent recipe, very appreciative to have this now in my favourite recipe makes!
Made some adjustments the 2 TBLS seemed like a lot, went with 1.5 TBLS and they still seemed quite large. I’ll do a touch less water that might help too, otherwise they were great!
Hi, can I use canola oil instead of vegetable oil , or would melted butter be best?
Thanks!
Yes, canola oil or melted butter will both be fine!
Who knew making hamburger buns would be so easy? Just 40 minutes from start to finish is incredible. These were definitely intimidation free. A trip to the store to buy them would take me longer. They are small, so next time I will double the recipe and make them a bit larger. Thanks for the recipe!
So glad you loved them!
I only needed 4 and wanted them to be a better meat to bread ration per burger. I knew how big my patties were and 4 good size buns is what I go for with the original measurements but have doubled it a few times as well. Why not. Make more than you need and freeze some. I have a food sealer. So I use that. And they thaw as if fresh.