Homemade Hamburger Buns in under 40 minutes! This easy recipe is the perfect addition to your grilled favorites and perfect for beginner bread makers. Minimal ingredients and easy to follow instructions.
Easy Homemade Hamburger Buns
I have always had a hard time with bread recipes. There are so many components that need to be just right in order for your dough to rise and bake properly.
THIS recipe is no-fail! So simple that even bread novices like myself can make them with great success! Did I mention the recipe comes together in under one hour? Perfect for burgers or pulled pork!
Note: This recipe provides a hamburger bun that is slightly denser than a dinner roll. If the instructions are followed, you should have a perfect bun for your homemade hamburgers. Please reference the tips section for any help or questions.
Ingredients for 40 minute hamburger buns:
This is the EASIEST recipe you will ever make and totally worth the little work that goes into it. We are ditching our store bought buns for these in my home and you will want to too!
There is nothing quite like fresh baked bread right out of the oven to put the finishing touches on your meal. If you are anything like me you will probably want to brush a little whisked egg onto the buns before they go into the oven. Adds just a touch of extra yum and helps you get a nice golden brown.
- Active dry yeast
- Warm water
- Vegetable oil
- All-purpose flour
Can I use instant yeast in place of active yeast?
I have never tried this. However, I have had readers use them interchangeably with great success!
We always use active yeast which requires a proofing period before you begin mixing in ingredients. If you opt to try instant yeast, please be sure to adjust the recipe as needed. Most instant yeast breads have you mix directly into the dry ingredients and skip the first step completely.
What kind of flour should you use for homemade hamburger buns?
While there are many recipes out there that use a wide variety of flours, this recipe calls for regular all-purpose flour. We have also used bread flour with great success and have had readers use a mixture of whole wheat with all-purpose.
I suggest starting with all-purpose and adjusting the flavors from there.
This recipe has had quite a few mixed opinions. For that reason, I have included step by step instructions with a more thorough breakdown of each step.
How to make 40 minute hamburger buns:
Tips and tricks for this recipe:
Here is a little quick fact section. There have been MANY questions about this recipe so I have broken down the most common to help troubleshoot. Browse below before you make this recipe and check the comments for more great tips and tricks.
- Can you let these rise longer than 10 minutes? Short answer is yes. We have left these to rise for up to two hours and still had successful buns. The more they rise the less dense your finished product will be. However, this does not always make for a good hamburger bun as they do not hold together well.
- Measure your dry ingredients properly. What I mean by this is that you should spoon your flour into the measuring cup, never scoop. Too much flour in your dough leads to a crumbly and dry finished product.
- Always use room temperature ingredients. This helps the dough form together and keeps the yeast at the right temperature.
- Consider adding a topping like I did on my Onion Buns
More Bread Recipes:
More Hamburger Recipes:
- 2 tablespoons active dry yeast
- 1 cup warm water, hot, but not too hot that you can’t hold your finger in it for a few seconds
- 1/3 cup vegetable oil
- 1/4 cup sugar
- 1 egg
- 1 teaspoon salt
- 3-1/2 to 4 cups of flour
1. Pour warm water into a mixing bowl. You want the water a little warmer than luke warm, but not too hot. Sprinkle your yeast into the water. Allow the mixture to sit for 5 to 10 minutes, or until combined and a froth has formed on the top.
2. Stir the oil, sugar, egg, and salt into the bowl until combined.
3. Add the flour, one cup at a time, and continue to mix until your dough has formed. I find that I need to use a full 4 cups for my dough.
4. Switch to a dough hook if using an electric mixer, or turn out onto a floured surface, and knead for roughly 5 minutes or until your dough is smooth.
5. Divide the dough into 8 to 12 equal sized pieces. I have made this recipe many times and we find that 8 pieces gives us a good sized bun. Form each dough into a round ball and place on a parchment, or silicone baking mat, lined tray. 6. Preheat your oven to 425 degrees and cover with a clean towel and allow to rest for 10 minutes, while the oven is preheating.
7. Optional, brush the tops of your buns with a whisked egg just before going into the oven.
8. Bake 10 to 12 minutes, or until the tops are golden.
We have made these as large buns and smaller. Both have worked for us.
There have also been some great reviews in the comments below with suggestions and tips.