These homemade hamburger buns are the best hamburger buns you’ll ever have: they’re easy to make, they grow super tall and round, have pillowy soft insides, and are perfectly browned on top (with toasted sesame seeds, yum). They’re simply perfect! This homemade hamburger buns recipe will become your new go-to!
HOMEMADE HAMBURGER BUNS RECIPE
Sun’s out, buns are out (lol)!! I’m *so* excited to be sharing my master hamburger buns recipe with you today! These brioche hamburger buns are seriously the softest hamburger buns you’ll ever have.
They’re easy to make, they grow super tall + round, have super soft insides, and are perfectly browned on top (with toasted sesame seeds, yum). They’re literally heavenly.
If you’re a beginner, you can totally make these like right now. You don’t need any crazy skills to make hamburger buns, really. I say this because I have friends that are *very* intimidated by bread, buns & rolls but trust me when I say that these buns are 100% beginner-friendly!
Actually, buns, in general, are one of the easiest things to master.
Just follow my guide (I have tons of tips & tricks and detailed instructions for you) and you’ll be amazed at what you can do! You 100% won’t go back to store-bought buns after making these (I know I won’t)!
SO. Let’s get started!!
HOW TO MAKE HAMBURGER BUNS AT HOME
- Combine all the ingredients in a large bowl. YUP. All the ingredients. I told you this recipe was going to be incredibly simple.
- Knead the dough until smooth and elastic. You can do this by hand or you can use a standing mixer fitted with a dough hook. It may take anywhere from 5 to 6 minutes or less if you’re using a standing mixer.
- Let rise until double in size. This may take anywhere from an hour to 2 hours depending on the temperature of your kitchen.
- Divide the dough into 8 portions and roll each bun into a bowl, then shape by tucking under to create a perfectly smooth top. Cover the rest of the dough to prevent it from drying out.
- Let rise again until puffy. This may take anywhere from 30 minutes to an hour. You won’t notice a dramatic difference this time but the buns should be puffier and slightly bigger. Don’t use the oven method this time around, it’s not necessary.
- Brush each bun with a lightly beaten egg and top with sesame seeds or seeds of choice. I recommend using an egg for brushing but you can also use milk, but milk won’t give you that nice bakery-style shine!
- Bake until brown on top.
TIPS FOR THE BEST HAMBURGER BUNS
Welcome to the tips & tricks section of this recipe!!
- Please use a scale. PLEASE DO. This recipe is incredibly simple *but* you have to be really precise when it comes to measuring the ingredients. I provided measurements in cups because I know a lot of people use them but I recommend you use a scale for this specific recipe as cup measurements aren’t reliable.
- Do not substitute flours. You need both all-purpose and bread for this recipe.
- To speed up the rising process, you can heat your oven at the lowest setting for 2 minutes (the temperature should never exceed 90F), turn it off, and pop the dough in the oven. Use this method for the first rising only.
- Store the buns in an air-tight container in the freezer for up to a month. I recommend doing this if you have leftover buns. They don’t keep well at room temperature because they tend to dry up pretty quickly.
HOW DO I STORE HOMEMADE HAMBURGER BUNS?
You can store these in an air-tight container in the freezer for up to a month. I recommend doing this if you have leftover buns as they don’t keep well at room temperature, they actually tend to dry up when left at room temperature. Store them in the freezer to keep them nice and soft!!
OH and here’s one of the buns at work!! This is my Ultimate Turkey Cheeseburger, click here to check out the recipe! You kinda *have* to try it!!
HAPPY BAKING!! 💘 I hope you’ll love these homemade hamburger buns as much as I do! Please leave a comment and/or give this recipe a rating if you make it! I LOVE hearing from you! <3
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Homemade Hamburger Buns Recipe
For the dough
- 1 and 1/2 cups + 1 tbsp (6.8 oz or 193 g) all-purpose flour
- 1 and 1/2 cups + 1 tbsp (6.8 oz or 193 g) bread flour
- 3 tbsp (1.3 oz or 38 g) white granulated sugar
- 2 tsp (0.2 or 6 g) instant yeast
- 3/4 cups (6.1 oz or 173 g) milk room temperature
- 1 egg room temperature
- 1/4 cup (1.9 oz or 54 gr) vegetable oil
- 1 tsp (0.2 or 6 g) salt
- 1 egg
- Sesame seeds
- Combine all ingredients in a large bowl and, using your hand, mix until combined and a dough starts forming. Knead the dough until smooth and elastic (5-6 minutes by hand, it may take less time with a mixer fitted with a dough hook).
- Shape dough into a ball and place in an oiled large bowl, then turn it over to oil the top. Both the bowl and the dough should be coated in oil.
- Cover the bowl with plastic wrap and let rise until double in size (1-2 hours). You can speed up the rising time by heating the oven at the lowest setting for 2 minutes (the temperature should never exceed 90F), then turning it off and popping the bowl in the oven.
- Line a large baking sheet with parchment paper. Once the dough has risen, divide it into 8 equal portions. Roll each bun into a ball and then shape by tucking under to create a perfectly smooth top. Cover the rest of the dough to prevent it from drying out.
- Place the buns onto the baking sheet, cover with plastic wrap, and let rise until puffy (30 minutes to 1 hour). Preheat the oven to 400F.
- Brush each bun with a lightly beaten egg and sprinkle with sesame seeds. Bake for 19-21 minutes or until browned on top. I like mine at exactly 21 minutes. A toothpick inserted in the center should come out clean, a few small crumbs are okay.
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