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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
This recipe rocks! I’ve tried to make burger buns before but they were way too dense. I thought it might be impossible without whatever magic *read chemicals* they use in packaged buns. The amount of yeast in the recipe gave me hope and they turned out just awesome. The whole time I was eating I kept saying i can’t believe how good these are! Such a quick and easy recipe too. I won’t be buying burger buns again unless dire emergency.
I was a bit skeptical but boy these are perfect. I’m saving this recipe because they’ll be my go to burger buns. I’ve tried a lot of recipes, but none of them looked like a professional baker made them, these are fluffy, perfect even the day after. I made them mostly with spelt flour because I was out off all purpose.
100% recommend
So happy to hear that!
These are easy and delicious, but they were a bit dense for my taste.
excellent recipe
Hi! This recipe looks great! I was wondering if you or anyone who has made this has had success using gluten free flour? Im going to try, but thought I’d check in to see.
Thanks,
A hamburger loving celiac 🙂
Hey Ashley, any success with a GF version?
Shannon
Fast and delicious!
Sooo I was super skeptical about making these. I had a burger craving and it was a Holiday where I live so no one was delivering today. I decided to give these a try. I’m not the world’s best baker. All my attempts to make bread were completely botched, but these buns came out absolutely PERFECT. I was thrilled. My mother, who is an avid baker, couldn’t believe these were so easy and fast to make and asked me to pass along the recipe. 10/10 will be making these again for future cookouts. Much better and tastier than anything I could buy in a store. You are a life saver!
So glad they were a hit!
Wow! I was very skeptical (mostly in my abilities and not the recipe) to create so delicious buns with close to 0 effort. Thank you so much for the recipe.
Mine did not turn out so round and pretty but that did not change amazing flavor.
So glad you loved them!
Would i be able to use a different oil … say coconut oil? Or olive oil?
Hi, I haven’t tried it but I think it would be fine.
I have been baking these delicious buns for several months and I have used half the sugar and naturally refined coconut oil….I measured and weighed the individual raw dough balls at 3.20 ozs. each! Makes 10 good size buns! I bake them on my round pizza stone! I don’t use sesame seeds because I have braces!
So glad you love them!
Absolute triumph! Best burger bun recipe I’ve used. And I’m cooking at high altitude, 2400m. Will definitely use again. Thanks!
So glad you loved it!
These were easy to bake and so delicious! Perfectly golden brown and fluffy. My family loved them.
I’m so glad you loved them!
These are amazing! So good and easy I had to leave a review… and I don’t review things. I’ve made a lot of buns and these are hands down the best I’ve ever made. Light fluffy and airy! Yes the dough is sticky at first but just add a bit of flour as you knead until the “smooth elastic texture” is achieved, and remember dough becomes less sticky as you knead it. These cooked up perfectly and in the specified time frame. I will never need another dough recipe… unless I try for gluten free.:D
Thank you!
Thanks for leaving a review! I’m so glad you love the recipe!
Will whole wheat flour work as well for this recipe?
Hi, I haven’t tried it but I think some other readers have with success!
I had bread flour handy and used it. I never imagined I could make buns this good this fast.
So happy you loved them!
I’m making them right now and the dough was soooo sticky, it was impossible to work with 🙁 I had to keep adding flour for it to become somewhat manageable. Next time I’ll just use less water and add more if the dough feels to dry, maybe that’ll help
Hi Misa, I’m not sure why that happened, I have had a few people say it was too sticky but for the most part it doesn’t seem to be a problem. I think adding a little flour at a time while you knead is the best way to deal with this. As you knead it will also get less sticky.
I don’t leave reviews, ever. That being said, I had to leave one for these buns. I am comfortable with yeast recipes and I bake often. This is hands down the easiest most delicious bread recipe. I knead by hand so I do add a bit more dough as I am making the individual buns. Thank you for sharing this recipe with us,
SO happy you love them!
These were honestly fantastic and so super easy to make! HUGE hit with my family, and kiddos who happen to be picky, so needless to say I’ll be making again! I am so happy the result, I think I’ll be using the recipe to see how a loaf would turn out with this method… because why not? The ease and result of this recipe is nothing short of inspiring and rewarding! Thank you sooo much!
So glad to hear that!
I made these today they came out just like the picture. I made 2 batches due to I thought my yeast wasn’t working but after 10 minutes I could tell I could use the yeast. Can this recipe be used for something else like pizza dough?
So happy to hear that! I haven’t used it for pizza dough so I’m not sure. Them only concern I have is it might be too fluffy. Let us know if you give it a try!
Incredible!!!! My kids love little pigs in a blanket, but I don’t usually love the ingredients. I was buying organic meat sticks and using Annie’s organic crescent rolls, but they’re not always easy to find in our area. I gave your buns a shot and I’ll never go back to anything else!!! They were super simple to make, fluffed up beautifully, and had the perfect hint of sweetness! We’re in love!!! Thank you!!
I love that! What a fun recipe for kids!
I tried this recipe today and it was amazing, the buns are so fluffy and tasty you can even eat them with butter and jam …thank you so much
I made these hamburger buns tonight (no alterations)and boy, were they a hit! I’ve tried my hand at quite a few different types of breads, so when I saw this recipe I could tell it was gonna be good! The dough came together easily and it was a painless process from start to finish. The buns rose and baked evenly and they had a divine texture that was both pillowy soft and yet structurally sound so that it didn’t give under the weight of some pretty hefty burgers and condiments.
Thanks for supplying me with such a great recipe. I forsee having this recipe memorized quickly from all the use we’ll get out of it!
So happy to hear they were a hit!
Bonjour, je ai une question , vous parlez de 425 dégrées mais en Europe on a pas de four atteignant cette température ou alors four à pizza ? Ou alors est-ce en Fahrenheit ou autre? Merci d avance
Oui, c’est en degrés Fahrenheit.
Amazing!!! I wowed myself by pulling this recipe off!!! So easy and tasty. Everyone loved them at my BBQ! THANK YOU!
Made some tweaks: used olive oil instead. And used 1.5 egg for bun batter (1 full egg + egg white of 1 egg. The yolk is used for the wash. = No awkward egg leftovers).
I made this recipe 3 times! On the last time, I think I didn’t let the doygh sit long enough and the buns came out really crumbly :'( but that was my fault!