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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
Best buns ever! Quick and and easy to make. I’ve been baking this for over a year now. My family and friends are amazed. Yummy! Thanks Meghan.
Unbelievable recipe! Followed recipe exactly except I added the egg wash white to the 1 egg and had to use more flour to get the dough into workable shape. Just getting back into baking after 40 years. I’ve had more flops than success’s. This experience has given me confidence to forge ahead! I loved the texture and taste (absolutely no unpleasant order or taste as one commenter mentioned) and size and height of rolls was perfect! My husband just made a breakfast sandwich with one. So proud!! I did bake 4 minutes longer to reach close to 200 degrees internal temp.
Question. Could I add more sugar and substitute pineapple juice for water to make a Hawaiian style sweet roll?
Thank you, thank you, thank you for this awesome, easy recipe!
Hi, so glad you loved them! I have not tried to make Hawaiian rolls, so I can’t be sure. Let us know if you try it out!
Followed the recipe t a T, but found the yeast flavour overwhelming. Must plan better next time and let dough rise for a traditional recipe.
Has anyone done this successfully with quick rise yeast? That is the only difference I have in my pantry… I have to try. Thought I’d ask as well
I have made this recipe twice with bread machine instant yeast. I skip step one. I start by adding all the dry ingredients, including the yeast, then I add the warm water, oil, egg. Hope that helps!
I used instant yeast, followed recipe, and they were wonderful!
Perfect and easy buns. Held up well and family LOVED them! Will add to my recipe book and use repeatedly.
Worked for me! I didn’t have any veg oil on hand so I used half butter and half olive oil. I don’t have a stand mixer, so I hand kneaded it for about 12 mins. My dough was quite wet so it was a bit of a sticky mess. It was definitely underworked, but I was too tired to keep kneading so I just chucked it in the oven anyway 🙂 But it was still delicious, soft and better than anything at the grocery store. Thanks!
Is there any adjustments needed for making these at 5000 feet?
Hi Scott – I’m not sure, I am not very familiar with high altitude baking. Here is a great chart that might help: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
I’m in Albuquerque and didn’t make any high-altitude adjustments. Came out great!
Love these buns! They’re super quick and easy to throw together. I’ve made them about 6 different times. I substitute butter for the oil. I’ve also learned that when the dough should be pretty sticky before forming into balls. I just put olive oil on my hands and they’re super easy to form. I’ve added more flour in the past than the recipe calls for so that they’re easier to form but they end up taller and denser when I do that.
Best burger buns we’ve had. So unbelievably quick and easy. Making them now again for the second time this week.
Just popped mine in the oven. Very similar to my challah recipe in some ways. Made this batch by hand using my method (dry ingredients followed by wet). Let’s see what comes out!
For now, kudos on writing a clear recipe with clear instructions.
When “waking up” the yeast it says add yeast, water, sugar and oil. I followed the directions and nothing. I even waited another 20 minutes. Should the oil be added during this process or after?
Hi Dave, if the yeast didn’t activate then it was most likely dead. I would try again with different yeast.
Dave, it’s also possible you had instant yeast annoy active dry yeast. I swore that I bought active dry and after there was no bloom, I was like “no way this yeast I just got at a bakery is dead!” I checked and I grabbed instant. Instant doesn’t froth or need to be woken up like active dry. But, as the developer says, if you do have active dry and no froth, your yeast has unfortunately died.
Recipe is great! Use AP flour, as indicated; too dense if using bread flour. I scored mine at the top to get a wider bun.
I sprinkled chia seeds and fleur de sel on top…YUM!!
So glad you loved them!
Thank you so much! This recipe is perfect and saved dinner! I used an everything seasoning but WOW! Great recipe!
So happy you loved it!
Amazingly good
Wow! I was skeptical of these, but they came out GREAT! The unfortunate thing is I made them for supper, and just ate two for breakfast! I had the same problem as other reviewers had – my dough was extremely wet and didn’t take shape with only 3 1/2 cups flour, but I use only Bob’s Red Mill flour, and I’m assuming it’s because it doesn’t have any fillers in it. Adding more flour was the key and they came out great.
I’m glad you loved them!
I was so excited to find this recipe, I made these twice this week!
The first time, I followed the recipe exactly. I used olive oil for vegetable oil. They tasted quite yeasty, but the yeast flavor was not noticeable with the burger patty.
The second time, I used melted butter instead of oil. I found that I needed to proof the yeast for almost 20 minutes instead of the 5 I needed with the oil. Then I made 10 buns instead of 8. And they were fantastic! This is definitely my new go-to recipe for burger buns! Thank you!
So glad to hear it!
Could I double the recipie?
Hi Stephanie – I haven’t tried it so I am not sure on the yeast amount. I think you should be able to double it and might not even need to increase the yeast but I haven’t tested it.
I quadrupled the recipe for a party and they turned out beautifully. Followed the recipe exactly, just everything times 4.
Just took them out of the oven. I sprinkled with a little sea salt as well as the sesame seeds.
How big of a bun does this make making 6 buns?
So good! I make lots of bread and rolls. My kids are very spoiled with homemade breads and pastries. They ask for this specific recipe anytime we’re eating anything on a roll. It’s super easy, and fast compared to most bread recipes and turns out delicious every time. That is perfect in my book with kids and busy schedules but yet we are still eating from scratch bread. I’ve made it close to 10 times and turns out perfect every time!
These were FANTASTIC! I used “Everything But The Bagel” seasoning on top instead of sesame seeds, and they were absolutely a hit with everyone! Thanks so much 🙂
These have become a dinner staple at my house! My family loves them. I make them with whole wheat flour and honey because one member can’t have white flour or sugar and they still come out amazing.
So glad you love them!
How much honey did you use?
First time i ever made hambuger buns. They where amazing