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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 love my Kitchen Aid I let it do the kneading for me. We loved them. I made fried pork sandwiches. I will make again. I had a few oops but I was pleased with the outcome for the first time. And my oops were the fault of the cook. This is grandson approved. Thanks for the easy recipe.
So glad you love it!
Would love to test this recipe!
Have you tried making the dough in the morning before work and baking it in the oven after work for dinner?
This would save me a lot of time to make hamburgers fast!
Hi, I haven’t tried it so I can’t be sure. You could try shaping them into buns and then keeping them refrigerated for a slow rise. Then put them on the counter to warm up a bit before baking. However, I’m not sure on the rise time because these are meant to rise very quickly.
I just made this, they turned out so good!
I’m so glad you loved them!
Turned out really well. I followed one suggestion to add an extra half teaspoon of salt. I’m going to make another batch and shape them into hot dog buns. Don’t skip the egg wash, it makes them look amazing.
I’ve made this recipe 4 times now and these burger buns ALWAYS turn out amazing- so soft and golden, and the house smells amazing when they come out of the oven. They’re ridiculously easy to throw together and I love that they’re dairy free due to my little one’s allergy. I’ve cut the sugar in half and found they’re just as great when made with under 1/8 cup. When I’ve need less burger buns, I’ve used remaining dough to form into smaller dinner rolls or breadsticks and they turned out great as well!
Can someone post the recipe in metric units pleeeeeease??
I have previously followed this recipe and was so impressed with the outcome I saved it to my scrap book, with the measurements weighed out in metric. My beloved book of collected treasures has been lost in transit (along with all my measuring cups & beautiful bowls) :’-( somewhere in my most recent house move.
Thank you in advance.
Bun Love from London.
Hi, Emma
2 TBSP yeast = 30 grams
1cup + 2 TBSP water= 270 ml
1/3 cup oil = 80 ml
1/4 cup sugar = 60 grams
1 tsp salt = 5 grams
3-3 1/2 cups flour = 240 – 360 grams
Hope this helps
Thank you!
Followed as written and they turned out pretty nicely. A little on the dense and bland side, but overall pretty good. Especially for no-rise buns. If you’re expecting something uber light and fluffy, you will need to plan way ahead of time and do a double rise and full knead recipe. But, these are still delectably soft and have a pretty good taste. I would personally add 1/2 tsp more of salt, next time, to suite my personal tastes. Thanks for the great recipe! My family loved it!!
These buns turned out awesome! I rushed through the recipe cuz i was in a hurry and they turned out fantastic!!! Love love love these thank you so much for posting this recipe!!!
I’m so happy you loved them!
I can’t figure out how to make my own comment. Everybody says how amazing these buns are and although they were good they were more like biscuits. Did I do something wrong?
Hi Amber – it’s hard for me to know what might have gone wrong. It sounds like they might have been dry which could be either from too much flour or that the yeast was dead and the buns didn’t rise.
I made these buns today for our Fourth of July cookout. Very tasty, but I tweaked the recipe: I used only 1 1/2 tsp of sugar instead of 1/4 C. I also used half whole-wheat flour. I mixed the dough by hand and kneaded it for 5 minutes. They turned out well! Thanks!
I’m so glad you loved them! Great tips on the adaptations!
Easy to follow recipe and tasted great! Using this for my go to bun recipe. Thanks!!!
I’m so happy to hear that!
By all the comments this wonderful and delicious hamburger bun recipe has become a favorite. I’ve baked these buns a couple times so quick and easy. I’ll say I might never by hamburger buns again. Thank you for sharing this recipe!!
So glad you loved them!
If one is sensitive to yeast or the flavour or aroma of, then I could see how some people thought this is too strong. HOWEVER, if store-bought buns are apart of your regular buys, and you consider saving money or having a higher quality bun, THIS IS THE BEST BUN RECIPE I’VE FOUND. It is NO yeastier than your average bun, and it just comes together so nicely and quick. The worst part about this recipe is that the demand is through the roof from our half sized companions. Great recipe Meghan. Thank you all at Fox and Briar, from Aaron and the Kirchner’s! Give this one a try!
I’m so happy you love the recipe!
Good for an emergency but the taste of yeast is too strong. I prefer to put less yeast and wait a couple of hours.
These were so good! They might just be the best burger buns I’ve ever had. And they’re so easy and quick! They are huge, though, so next time I might make 12 instead of 8. But everyone in the family approved. We liked the extra-yeasty flavor.
Just a note: I did use bread flour. I’m not sure how much of a difference it makes, but they were soft and fluffy.
Four star rating, not for the product, but bc the recipe only offers volume, not weight, which is much easier and more exact. I think that whomever is measuring the flour must be packing it and not spooking and levelling, bc I did that and probably had to add at least another cup (at LEAST, which is actually my experience, when I saw how much liquid I thought to myself, “there is no WAY” this only have 3 1/2 cups of water). Once I did get to the right consistency to be able to shape it, I think my dough was a bit overworked… However, the buns still came out great. The ingredients might be inexact, but the process was spot on. I actually did kind of a “double rest” because I first formed them into a bin (with a little dimple on the bottom, even!), let them rest, and then squished them to make them larger as the seemed they’d be overly tall. They came out the perfect size, height and width-wise. The dough IS a bit more “yeasty” than, say, a baguette, but I don’t think it tastes that different from regular hamburger huns. I will be making this again bc it was simple and delicious, although I think I will try to weigh the total amount of flour that I put in to make the process faster in the future.
Made these tonight. Easy quick n delicious. This recipe is a keeper. Thks
So glad you love them!
I found that the buns were too dense and too sweet. They’re charred on the bottom. I used instant yeast, but according to reviews, it should have worked.
Hi Anna – dense and sweet indicates that your yeast didn’t work.
I tried these tonight, they crumbled more like a biscuit than a burger bun and were a little yeasty and sweet. What did I do wrong?
Hi Ryan – it could be that the yeast wasn’t good or that there was too much flour. If you measure your flour by scooping the cup into the flour, you can end up with too much. It is better to spoon the flour into the measuring cup and then level it (the spoon and level method).
These buns are easy and beautiful! My husband, our guests and myself love them. No need to bother with running to the store for buns ever again….
I tried many recipes before but this one despite being fast and easy it was really goood
We only needed 2 buns so I adjusted the flour and water to 69% hydration and they turn out great. Nice easy, and quick recipe.