Ever bitten into a burger only to feel let down by a soggy, flavorless bun? That stops here. This hamburger bun recipe gives you pillowy, golden buns that make your homemade patties shine.
Picture this: you build a mouthwatering burger masterpiece, then plop it onto a grocery-store bun that sucks the life out of it. Not anymore. With this hamburger bun recipe, your buns become stars—no one’s settling, ever again.
Why this hamburger bun recipe is awesome
- Hotel-soft texture beats sandwich section plastic.
- Slightly sweet, golden crust complements any topping.
- Easy to make—no stand mixer or fancy tools needed.
- Versatile—perfect for burgers, pulled pork, or even sliders.
Ingredients
- 3½ cups all-purpose flour (sub whole wheat in part)
- ¼ cup sugar
- 1½ tsp salt
- 2¼ tsp active dry yeast (1 packet)
- 1 cup warm milk (110°F)
- 2 Tbsp melted butter (or oil)
- 1 large egg
- Optional: Sesame seeds or egg wash for topping
Substitutions:
- Use almond milk for dairy-free.
- Honey can replace sugar.
- GF blend (1:1 + xanthan) can swap flour.
Tools & kitchen gadgets used
- Mixing bowls – dry/wet separation
- Whisk & spatula – easy mixing
- Measuring cups/spoons – accurate bakes
- Baking sheet + parchment – nonstick baking
- Pastry brush – for glossy buns
- Cooling rack – perfect texture finish
Affiliate suggestions: parchment paper, pastry brush set, measuring kit.
Step-by-Step Instructions
- Warm milk to 110°F, whisk in sugar and yeast. Let bloom ~5 mins.
- Mix flour and salt in big bowl.
- Pour yeast mixture, egg, and butter into dry ingredients; mix till shaggy dough forms.
- Knead ~8 mins by hand (or 5 mins mixer) until smooth and elastic.
- Let dough rise, covered, 1 hour till doubled.
- Punch dough, divide into 8 equal balls (~100g each), shape into rounds.
- Arrange on parchment lined sheet, 2” apart; cover and proof another 45 mins.
- Preheat oven to 375°F (190°C). Brush buns with egg wash, sprinkle sesame seeds.
- Bake 15–18 mins until golden.
- Cool on rack; slice only when cooled to avoid soggy crumb.
Calories & Nutritional Info (per bun, makes 8)
- Calories: ~220
- Carbs: 28 g
- Protein: 6 g
- Fat: 8 g
- Fiber: 1 g
Swap whole wheat to add fiber; almond milk lowers fat.
Common Mistakes to Avoid
- Water too hot? Yeast dies—aim for warm, like bath-water.
- Skip kneading? Leads to dense, crumbly buns.
- Underproofed buns? Won’t get that bakery-high puff.
- Bake direct from fridge? Might collapse; let proof and warm.
Variations & Customizations
- Whole wheat buns: Swap 1 cup flour with whole wheat.
- Keto buns: Use almond flour, flaxseed meal, eggs, and psyllium husk.
- Spicy jalapeño buns: Add 2 Tbsp chopped pickled jalapeños to dough.
- Everything bagel style: Top with everything bagel seasoning instead of sesame.
FAQ Section
- Can I use instant yeast?
Yes—add directly to dry ingredients (no bloom). - Can I freeze the buns?
Absolutely—cool fully, freeze in zip-lock bags for 3 months. - How to make mini slider buns?
Just shape into 16 smaller balls; bake ~12 mins. - Dairy-free version?
Use plant-based milk and oil in place of butter. - Do I need egg wash?
No, but it gives that glossy bun top. - Can I make ahead and refrigerate dough?
Yes—first rise in fridge overnight, shape and proof next day. - Why do my buns toughen after day one?
Store in airtight bag; toast or microwave to refresh softness.
Final Thoughts
These buns? Total game changers. Soft, fluffy, slightly sweet—and they hold your layers without falling apart. Skip the supermarket disappointment and invest 2 hours now for burger bliss later. Snap a pic of that perfect bun—because you’re about to go viral at your next BBQ.