Hamburger Buns
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If you’ve ever been disappointed by store-bought buns falling apart or tasting bland, this easy homemade hamburger bun recipe is about to change your summer grilling game. After years of testing quick bread recipes for busy weeknights, this version is one I come back to again and again because it’s fast, reliable, and actually delivers that soft, fluffy texture you want in a burger bun.
What Makes This Recipe a Win
- Budget-friendly alternative. Save money by making your own buns instead of buying expensive bakery rolls.
- Perfect for summer grilling. These buns hold up to juicy burgers, making them ideal for BBQs and cookouts.
- Beginner-friendly bread recipe. Simple steps and forgiving dough make this a great starting point if you’re new to baking.
- Customizable size and texture. Make large bakery-style buns or smaller sliders depending on your needs.
There’s something about homemade hamburger buns that just makes dinner feel a little more put together, without actually making your life harder. This is the recipe I reach for when I forgot to grab buns at the store or just want something softer and better tasting than what comes in a plastic bag. It’s quick, uses basic pantry staples, and somehow still delivers that bakery-style texture that holds up to a juicy burger.
What I love most is how flexible it is. You can make big, fluffy buns for burgers, smaller ones for sliders, or adjust the rise time depending on how much time you have. Even if you’re not someone who bakes bread regularly, this recipe is super forgiving and easy to follow, which makes it one of those go-to recipes you’ll find yourself coming back to all summer long.
Hamburger Bun Ingredients
This is one of those recipes that feels almost too easy for how good the results are. Once you make these, it’s hard to go back to store-bought. They’re soft, sturdy, and honestly take your burgers from basic to something that feels a little more special without a ton of extra work.
- Active dry yeast: This is what gives the buns their rise and soft texture. You can use rapid rise yeast in a pinch, but active dry has been the most reliable in testing.
- Warm water: Aim for water that’s slightly warmer than room temperature. If it’s too hot, it can kill the yeast. You should be able to comfortably hold your finger in it.
- Vegetable oil: Adds moisture and keeps the buns soft. Avocado oil is a great swap and adds a slightly richer flavor.
- Sugar: Just enough to lightly sweeten the dough and help activate the yeast.
- Egg: Use a large egg at room temperature for the best texture and structure.
- Salt: Essential for balancing flavor and bringing everything together.
- All-purpose flour: The key to structure. Regular white flour gives you soft buns that still hold up to juicy burgers.
There’s nothing better than pulling warm, golden buns straight from the oven right before dinner. If you want that classic bakery-style finish, brush the tops with a whisked egg before baking. It gives you that rich color and just a little extra texture on the outside.
Jesseca’s Recipe Review
I first made these on a night when I didn’t feel like running to the store, and now I keep coming back because they’re just that reliable. The texture is soft but sturdy enough to hold a loaded burger, and the slight sweetness makes them taste like something you’d grab from a bakery. My family notices the difference every single time I make them, which says a lot for something this simple.
Tip from Jesseca:
If your dough feels too sticky while mixing, add flour one tablespoon at a time instead of dumping in more all at once. It keeps the buns soft and prevents them from turning dense.
Easy Ways to Customize Your Homemade Hamburger Buns
One of the best things about this recipe is how easy it is to tweak based on what you have on hand or what you’re craving. You don’t need to follow it perfectly for it to turn out great.
- Swap the oil: Vegetable oil works beautifully, but you can easily use avocado oil, melted butter, or even light olive oil for a slightly different flavor.
- Try a different sweetener: Granulated sugar keeps things simple, but honey or maple syrup can be used for a softer texture and a hint of extra flavor.
- Use rapid rise yeast: If that’s what you have, go for it. Just keep an eye on your dough since it may rise a little faster.
- Adjust the size: Divide into 8 for large, bakery-style buns or 10–12 for smaller portions or sliders. Great if you’re feeding a crowd or planning ahead for parties.
- Add toppings for extra flavor: Brush with egg wash and sprinkle with sesame seeds, everything bagel seasoning, or even a little flaky salt before baking.
- Seasonal twist: In the summer, keep them classic for burgers and BBQs. In cooler months, shape the dough into smaller rolls and serve alongside soups, chili, or holiday dinners.
The key here is flexibility. Don’t overthink it. This dough is forgiving and adapts easily, which is exactly what makes it a recipe you’ll keep coming back to.
Easy Hamburger Bun Recipe
If you’re new to baking with yeast, don’t overthink it. This recipe is simple, forgiving, and once you’ve made it once, it’ll feel like second nature.
Activate the yeast + build the dough
- Start by adding your yeast to warm water. You’re looking for water that’s warm to the touch but not hot. Let it sit for 5 to 10 minutes until it looks foamy on top. That’s how you know your yeast is active and ready to go.
- Mix in the oil, sugar, egg, and salt, then gradually add the flour until a soft dough forms. Knead for about 5 minutes until smooth. For best results, let the dough rest 30 to 45 minutes. A shorter rest will work, but a longer rise gives you a lighter, fluffier bun.
Divide and shape the dough
- Once your dough is ready, divide it into 10 to 12 equal pieces for standard hamburger buns. To shape, gently pull the edges of the dough underneath itself to create a smooth top.
- Place each ball onto a lined baking sheet, leaving space between each one. This step makes a big difference in how your buns look and bake.
Bake to golden perfection
- If you want that classic bakery-style finish, brush the tops with a whisked egg before baking. Bake at 425°F for 10 to 12 minutes, or until the tops are golden brown.
- For even baking, place your pan on the center rack and use a light-colored baking sheet to avoid over-browning on the bottom.
Once they come out of the oven, let them cool slightly before slicing. That’s it. Soft, homemade hamburger buns that are ready to take your burgers to the next level.
Easy Homemade Hamburger Buns Questions, Answered
Yes. You can swap it 1:1 with active dry yeast. Just know your dough may rise a little faster, so keep an eye on it.
Most likely they didn’t rise long enough. Letting the dough rest closer to 30–45 minutes usually gives a much softer, fluffier result.
Absolutely. Bake the buns, let them cool completely, then store in an airtight container for up to 2 days or freeze for longer storage.
You can swap up to half of the flour for whole wheat. Using all whole wheat will make the buns more dense.
This usually comes down to your pan or oven placement. Try using a light-colored baking sheet and bake on the center rack.
Yes. This dough is super versatile. Shape into smaller rolls or longer hot dog buns and adjust bake time slightly if needed.
The tops should be golden brown and the bottoms lightly browned. If you tap the bottom, it should sound slightly hollow.
Storage and Make-Ahead Instructions
These buns store surprisingly well, which makes them perfect for prepping ahead or saving leftovers.
- How to store at room temperature. Let the buns cool completely before storing. Place in an airtight container or zip-top bag. Keep at room temperature for up to 2 days. Tip: Add a paper towel inside the container to help absorb excess moisture.
- How to freeze baked buns. Cool completely, then place in a freezer-safe bag. Freeze for up to 2 months. For best results, freeze in a single layer first, then transfer to a bag
- How to freeze the dough. Shape the dough into balls after kneading. Wrap each one individually and place in a freezer bag. When ready to use, thaw at room temperature, let rise until puffy, then bake as directed.
- Make-ahead tip. You can make the dough earlier in the day and let it rise, shape, and bake right before dinner. Or bake fully ahead and reheat just before serving for minimal stress
How to reheat for best texture
- Room temp buns: Warm in the microwave for 10–15 seconds or in the oven at 300°F for a few minutes
- Frozen buns: Let thaw at room temperature, then warm before serving
- Best tip: Slice and lightly toast for that fresh-from-the-bakery feel
These are one of those recipes that feel just as good the next day, especially with a quick warm-up or toast.
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Quick Hamburger Buns
Ingredients
- 2 tablespoons active dry yeast
- 1 cup warm water
- 1/3 cup vegetable oil
- 1/4 cup sugar
- 1 large egg
- 1 teaspoon salt
- 3½ to 4 cups all-purpose flour
Instructions
- In a large bowl, combine the warm water and yeast. Let sit for 5–10 minutes until foamy.
- Stir in the oil, sugar, egg, and salt. Add the flour one cup at a time until a soft dough forms.
- Knead the dough for about 5 minutes, either by hand or with a dough hook, until smooth.
- Cover and let the dough rest for 30–45 minutes for soft, fluffy buns. (Shorter rise = denser buns.)
- Divide into 10–12 equal pieces. Shape each into a smooth ball by tucking the edges underneath. Place on a lined baking sheet.
- Optional rest: Let shaped buns rest for 10–20 minutes for extra lift.
- Preheat oven to 425°F. Brush tops with egg wash if desired. Bake 10–12 minutes, or until golden brown.
- Let cool slightly before slicing and serving.
Notes
- Reduce yeast slightly and extend rise time if you prefer a less “yeasty” flavor.
- Swap vegetable oil for avocado oil or melted butter for a richer taste.
- For best results, bake on the center rack using a light-colored pan.
- Dough can be divided smaller for sliders or shaped into rolls.
- For a softer texture, substitute part of the water with warm milk.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
I do a lot of sourdough, it was nice to do ez quick badass bun such as these.. Rock on!
Hey Brad, thanks for the love! I’m stoked you dug the quick, badass buns—even if you’re a sourdough pro. Keep rockin’ the kitchen and those epic creations!
just mixed up the dough …resting now*
Outstanding recipe. i am an experienced baker and this is hands down one of the best versions I have tried. easy enough for a first timer and basically foolproof.
Great recipe! I’ve made these buns at least four times already. Really easy and quick. Thank you.
Thank you so much for the kind words! I’m thrilled this recipe has become a go-to for you. Four times already? That’s amazing! Nothing beats homemade buns, right? I appreciate you taking the time to share your experience!
I bake a lot of bread mostly for my husband. And, there are those days that I need a quick and easy bread recipe. Again, thank you for this wonderful recipe.
Thanks, Ariane! I’m so happy this recipe is a go-to for your busy bread-baking days. Quick, easy, and homemade – can’t beat that! Hope your husband loves every bite!
Outstanding! I use it for my go to rolls!
Thank you so much for the amazing feedback! I’m thrilled to hear these buns have become your go-to recipe. There’s nothing better than fresh, homemade rolls, and it makes me so happy knowing this recipe is a hit in your kitchen!
Thank you for posting these. Such a great recipe, Quick, easy, soft and fluffy.
Thank you Carolyn! I love to hear when someone makes and enjoys my recipe.
I love your recipe, this has not been the first time I have made it. I’m preparing a double batch for company, I’m sure they will love them as I.
Hi, Sara! This is honestly such a huge compliment. Thank you for taking the time to review. It really does make my day.
Not sure how people are having trouble with this recipe. This turned out great. I only put 25g of sugar, and they were delicious. Super soft, fluffy, not hard at all (like some comments). Great for last-minute burgers for dinner. Will bookmark this and make them again! The dough was so nice to work with. THANKS!!!!!
Really good, simple recipe! I only let them proof for 10 minutes though so they came out more like dinner rolls than buns (in my opinion). I will def let them sit longer before baking next time! Still not a big deal though, my kids are crushing the rolls 😂 excited to try your onion variation of this as well!
Don’t trust any recipes that the creator has to approve every review. It’s why the recipe looks like 5 stars but is really 1 star!
Hey there, John. I actually don’t have my comments go through a monitoring system like that but I appreciate the concern. If there was an issue with the recipe I’d be glad to walk through it with you. I always appreciate honest feedback.
This recipe has always turned out very well for me. What went wrong when you tried it? I’d love to help.
A recipe that actually works. Buns are soft and not dense. Super easy to make. And taste so much better than store bought. Plan on making onion hamburger buns next with this recipe. Delicious!
These are absolutely fabulous! I made a batch to go with the pulled pork I was making. My wife who is the exceptional baker in the family not only commented on how good they were but asked me to bookmark the recipe. Our daughter has a dairy allergy and so this recipe is right on point. I let them proof a little more than 40 minutes since I was helping my son walk his service dog. I also added one TBS of the 1/4 c sugar to the water and yeast in the beginning to feed the yeast. But that was it. I also needed to add all four cups of flour plus some for kneading. Great recipe. Thanks for sharing.
Hi Brent, this was honestly one of the best reviews that I’ve gotten on my site and I truly am so glad you took the time. This recipe is a family favorite for sure. I can’t wait to try your suggestions.
I absolutely Love these buns! great for burgers and sandwiches of all types. Even peanut butter!!! Sooo much tastier than store bought!
So easy and delicious! We made these for burgers tomorrow night but have eaten 3 plain already! Thank you!
Glad they worked out for you, Millie!
Thanks for a deliciously quick recipe! It’s been my go to for a while now. In a pinch, when I didn’t have time, I have even used them as dinner rolls.
By the way, the title is just fine….
Thank you, Dawn!
I just started baking our own yeast bread so buns seemed like the next logical step. These were fabulous! I added a TBs of honey to the yeast and water to help it, plus we like a sweeter bread. I followed the recipe exactly besides that step. I definitely need to work on my shaping techniques, but that’s user error nothing else. We will definitely be using this recipe for our buns going forward.
Hi wow I just made these buns and they were so soft and pillowy…I did use artisan bread flour made 8 and they didn’t disappoint… This is my last bun recipe…this one is a keeper
Hi Deanne, I’m so thrilled you liked my recipe enough to make it your go-to. I can’t wait to give it a try with artisan flour.
Love this recipe! I doubled the batch and got 25-2.5oz buns, let them raise for 0 minutes and baked. Perfection! They will do nicely for hot chicken sandwiches at a baby shower tomorrow.
Hi Jodi, thank you so much for taking the time to review this recipe. Comments like these honestly make my day!
Love. The buns Will. Make them again. I left them in oven. A little. To long bottom got to brown. Will put. A little. More. Sugar in. Resipe Can you make a loaf. Of bread out of this. Recipe. Wasn’t to good at. Makeing them round. But was. Ok.
Hello! I am just getting back into baking breads and found this awesome quick recipe. I’ve made these several times now with multiple variations; hamburger and hot dog buns – plain, onion, and dusted with peppercorn, bread sticks with garlic, herbs and parmesan in the dough and brushed with butter… oh my yum!!! (I do cut the sugar in half as it helps the yeast, but doesn’t need to be that sweet.) Thank you!👍🥰
So I had an idea to make a batch of cinnamon rolls and a batch of pumpkin rolls. Let me tell you, they turned out delish!!!
Hi Debbie, you used this dough for sweet rolls? I’ll have to try that!
Can the dough be made in a bread machine?
Hi Margie, I’ve never tried it so I can’t say for certain.
I’ve made it in a bread machine! Just add ingredients in the order your machine recommends and let them rise for 30 mins after taking em out and shaping them.
Thanks for sharing this, Suzanne! I will have to dust off my bread machine and give it a try. Sounds like it is super simple!
This is my go to recipe. I use it for both hamburger and hotdog buns minus the sugar. I use a tablespoon of honey in the warm water to prove the yeast. Delicious every time. Thank you!
Thanks for the tip, Julie! I can’t wait to give it a try.
Fantastic I always use this recipe
Want to make this recipe, but need to know whether or not the raw dough can be frozen to be cooked at a later time. Thanks
Hi Margaret, I’ve never attempted to freeze this dough so I can’t give you a confident answer on if it will work or not.
AMAZING! Perfect! Thank you.
I’m so glad you loved them, Ariane!
I couldn’t find buns in the store then came across this recipe. I don’t think that I will ever buy buns again! The recipe is easy to follow and I was able to sit and work on it. My first batch was a little misshapened but we’re usable and DELICIOUS. I am already starting on my second attempt because they are so easy to make and don’t take a lot of time. Thanks for posting this recipe.
Hi Sandy, thank you so much for taking the time to comment and review this recipe! It makes me SO happy when people share their experiences with my recipes.
Made them tonight. When I put them into a ball the bottom always seems to have the cracks in them. So how do you make them into a ball and separate them from the ball of dough, out of curiosity?
Hi Kim, I found this quick video showing the way to shape hamburger buns. I did try to type it out, but this seems to be a little easier and visual. https://youtu.be/OUE64PuQHBE
I’m an experienced baker and was skeptical when I read to only let them rise 10 minutes? I used fresh King Arthur flour along with other quality ingredients so I know that wasn’t the problem. Should have went with my gut because these would bounce off the counter. Very heavy with a rubbery texture.
Sorry these turned out poorly for you, Beth. We just made them last weekend and they were perfect. The comments section has many suggestions and reviews that offer variations.
I let mind rise for 40 minutes. And they come out lfluffier then when I let them rise for just 10 minutes
Thanks for taking the time to review the recipe, Vivki! Appreciate the tip.
Almost gave up hope. As a child, if given the choice of my favorite candy or one of my Grandmothers blue ribbon award.winning hamburger buns…I would always pick a bun. Fond…fond memories!!!
She went to her grave with the recipe. I am 70. Have spent 50 years unsuccessfully trying to replicate them. Still trying to perfect their form.
You made this old man complete!!!
Thank You…Thank You…Thank You!!!
I love that!!
❤️
I’m no experienced baker, but these buns turned out awesome! soft, tasty. mu husband liked them better than store-bought for sure. I put Everything Bagel seasoning on ours with the egg wash. Made for the perfect burger!
great versatile recipe definitely a keeper
Just made these tonight they are awesome my kids will be wanting them now that I made from scratch. Thanks so much. Linda
I’m so glad you enjoyed them, Linda!
I have made these twice. It’s a good recipe Thanks!
Thank you, Amy. I always love to get feedback on a recipe.
Would these work using a cup for cup gf flour?
Hi Becky, I haven’t tried them with gluten free flour so I cannot be sure. However, I don’t know that there would be any issue. I’d stick with Bob’s Red Mill 1-to-1 gluten free blend or King Arthur Measure for Measure gluten free blend.
I can’t remember how many times I have used this awesome recipe, always succesfully
Hi Nigel, I’m so glad you love it! Thank you for taking the time to comment.
Can you substitute olive oil for the vegetable oil?
Yes. You can swap the oils, however olive oil will add a more robust flavor.
They turn out perfect every time. I added sesame seeds to burger buns have also shaped for sub rolls. I let them rise longer (30min)
Thank you so much for this recipe!!! This is now my go-to bun recipe!!!
I’m so glad you love the recipe as much as we do!
Woohoo! I was the 100th reviewer for these buns! My family loves these every single time I make them. I love how quick they are to make, so it is a win-win for us all.
Yay! Thank you for being #100! Also, I am so glad you love this recipe as much as I do!
I’ve made these probably 10 times already and each time they are fantastic. Have you ever tried making it into a loaf? Wondering what the bake time would be. I usually rise the buns about 15-20 mins bc we like a more brioche-like consistency: so good.
You know, I haven’t. But I don’t see why it wouldn’t work.
@Jesseca, I’ll try and report back! 🤷🏻♀️
@Jesseca, It worked!!! Recipe as-is. Rolled out the dough, gently. Then “jelly rolled” and placed into a greased loaf pan. We let it rise for about 30 mins. Baked @375F for 25 mins, then removed from the pan, placed on parchment lined baking sheet, egg washed and finished for another 10 minutes. Cooled completely before slicing. It was ridiculously easy and so, so, good. I meant to take a picture, but 🤷🏻♀️… and then all of the sudden there was none left! Thanks, again, for a great recipe!
Yay! I am so glad this worked! I cannot wait to try a loaf version. Thank you, Kate!
I Made the Buns today and they turned out delicious
Would these freeze well? My daughter can’t have soy and EVERY company uses soy! So I would like to make extra and freeze them for future use.
Yes. I haven’t done it in some time. Individually wrap each bun dough ball (before baking) in plastic wrap and place in a freezer gallon bag. Let the dough come to room temp and rise about 1 hour. Bake as directed. Use within a few months.
Made with honey instead of sugar,fennel seed,garlic and a bit of smoked paprika. Oh my. Delish. Simple and easy recipe
This sounds absolutely delicious!
Yeah, these were definitely a MISS! WAY too dense, doughy and sweet. Not wasting my time making these again. Really wish I had read the comments before making them, as lots of people had issues. We make a lot of bread, and this is the only recipe that hasn’t worked out. Oh well, we’ll try another one next time.
I’ve made these twice and my family loves them! They taste great and I let them rise longer. But the only thing is the bottoms come out too dark and many bottoms are burnt. And I can’t take them out sooner because the rest aren’t quite done. I have them on parchment paper like it says. Any idea why this is happening?
Hm… What type of pan are you using? It sounds like it could be a little too thin?
A silver pan will give lighter color. With a dark pan you can easy burn bottoms when pulled for top color.
Thank you for that awesome tip, Michael!
Perhaps your rack is too close to the bottom of the stove? 🙂❤️❤️❤️
Another great tip. Thank you, Mica.
Are you cooking them on the bottom rack? If you cook them on the bottom rack, the bottoms will get brown before the buns are done. I personally never cook anything on the bottom rack unless I want the bottoms brown.
These turned out amazing! I was hesitant about all the sugar, but they are delicious and not overly sweet. I sprinkled black same seeds in top and they were delicious!
I just made these today and they are DELICIOUS! I made 8 rolls/buns and let them rise for 45 minutes before throwing in the oven. They came out perfect and they are so, so, so yummy!
Has anyone tried making these with melted butter instead of vegetable oil?
These are so moist and fluffy. I started doing something else and let it rise too long (30 minutes) but they were so delicious that my family wants these from now on. They were way to large for our burgers so I will cut them smaller next time. Awesome buns!
I am so glad you loved them, Janeal!
These are absolutely fantastic! My family loves them!!! I will never buy hamburger buns again!
Yay! I am so glad you love this recipe as much as I do.
Made these buns today they were awesome. Husband really liked them. I let them rise for 35-40 min. Will make again for sure.
I made these tonight hoping to use them as burger buns….but they’re very dense! I even let the dough rise for 20 mins in my instant pot.
They’d make REALLY good dinner rolls!!!
Do you think if I’d let it rise longer, I
They’d be a little less dense?
I’ve never made any kind of bread before, so this is all new to me.
Great recipe though! Thank you!!!
I’m excited to try again!
Hi Ashley, this appears to be a common issue some people have. I have made this recipe over and over with no issues. If you browse the comments section there are a lot of really great suggestions. A few suggestions; Be sure your yeast is not expired, test the water to make sure it isn’t too hot and kills the yeast, let the rolls rise for 40 minutes (a lot of people like to do this). I hope this works out for you!
These came out amazing. I let them rise a little longer but they came out beautiful. Thank you so much for the recipe.
Thanks for leaving your comment! I always like feedback like this!
Hi there, can’t wait to try out your bun recipe tonight! Just was wondering if I can do half bread flour (2cups) and half all-purpose (2cups)? Would that work or affect the recipe?
Thanks 😊
I have never tried it with that combination, but I did recently make it with all bread flour (didn’t realize it until it was too late) and they came out great.
These worked beautifully! Thank you for the recipe. I usually do not have much luck with yeast/rising, but these worked just fine 🙂 After reading all of the comments, I did leave them rise 20-25 mins which was perfect. Thank you!
Thank you for making the recipe, Sue! I’m so glad you liked it.
Hi Jessica,
Great recipe tried it last night. Although they did taste a little bit yeasty. I checked other recipes and they only seem to use max 1 tablespoon of yeast, have ever made your recipe with less yeast?
I have not. If you give it a try, please let us know how they turn out!
I just made these and they are AMAZING!! I let them rise for 45min, and they turned out perfect!! Thank you SO much for the recipe!! Never going to buy hamburger buns again!
Thanks for taking the time to comment, Chrissy! I am so thrilled you love this recipe as much as we do.
I just made these for the first time. I let them raise for 45 minutes & baked for 11 minutes. They are so good, & probably won’t last until we make hamburgers, should be great w/left over ham though. My husband wants me to put sesame seeds on them the next time. Has anyone tried them with sesame seeds? Mary
Hi Mary, We have made them with sesame seeds! Brush the tops of the buns with an egg wash and sprinkle the sesame seeds just before baking.
I made these and they were good but they cracked terribly. What do you think I did wrong? This was my first attempt at any bread product. Thanks in advance for your reply.
Hm… Great question. When you say cracked, do you mean all over? Did you let the rolls rise more than the recommended amount on the recipe? Did you open the oven at all during the baking process?
Just trying to narrow things down a bit.
Just made these today. They are perfect. Great recipe. Thanks.
My pleasure! Thank you for taking the time to comment. I always love hearing from people that try my recipes.
This recipe is awesome!! I’ve had such a hard time getting any type of homemade bread right. I just made these buns and they are perfect! I will use what I learned with this recipe, from ingredients to technique, for any future bread-making efforts. Thanks so much for keeping it simple!!
Hi Julie! I am so glad you loved this recipe as much as we did. Good luck in your future bread making adventures!
I’m confused. The recipe says that it yields 12-24, yet it then says to divide into 6 pieces. How many actual hamburger sized rolls does this recipe make? I want to make them tomorrow. Thanks.
I remade and updated the recipe. I apologize for the inconsistency.
I swear this was the recipe I used to make awesome burger buns many times. But I had used warm milk. Did you happen to change the recipe? I’m losing my mind, I know the recipe I used included warm milk but I also know this is the “pin” I used.
I haven’t changed the recipe, but I am going to be testing it today since it has been getting a lot of mixed reviews. I’ll try a batch with warm milk and see how it works.
I read 2 tsp (one pkg) of yeast instead of the 2 Tbsp as actually stated in the recipe. I decided to proceed anyway and just let them rise after forming for an hour. I also made 12 instead of 8. They came out great! Very light and the perfect size for our veggie burgers.
Hm, maybe I should try that out! I’m doing a few test batches today. I’ll add this to the list!
Not sure what I’m going to do with these. Probably make bread crumbs out of them. I’m not a beginner bread maker. These turned out like hockey pucks. Instead of 6, I think they make more like a dozen and should rise for longer than what you say. I flattened them out a bit, but they need to be flattened more. I’ll try one more time and see what happens. They were tasty, but way too much bun for a hamburger, or anything else.
Thank you for your honest feedback. Please let us know if there are any additional changes or troubleshooting you can suggest.
*covid
These were delicious! Thank you so much. This was the perfect recipe to make with my kids during Coved-19 quarantine.
Thank you for commenting! I’m glad you love this recipe as much as we do.
How long are you actually supposed to knead the dough for?
Kneading time can vary. It typically takes me 10 minutes if kneading by hand.
First batch just out of the oven. They look absolutely delightful .
Thanks for the great recipe. Quick and easy and I made all in one bowl . No mess. Thanks again.
Thank you for taking the time to comment! I’m happy you love the recipe as much as we do!
Perfect!
Nice, intuitive flexible recipe!
Buns are delicious, I will never buy hamburger buns again !
Thanks for taking the time to review, Tanya!
First time making hamb buns they were DENSE @ 10 min rise. Before making today I read all your comments and let rise 45 min. I have 6 HUGE Kaiser rolls but they are sooooo tasty. Next time I’ll divide into 10 buns. Thank you for all your hints because this is a keeper. So easy and NO dairy ☺ (I am allergic to the caseins in dairy.) PS I used EVOO cold pressed.
I’m not sure why some people thought this was a bad recipe. I made as directed except divided the dough into 12 instead of 6. I forgot to set a timer and think mine sat out for a little over an hour. Turned out great. Maybe people who had trouble had a colder climate or higher elevation? Thanks for the recipe.
Thank you for taking the time to comment. I’m glad you liked the recipe!
I made these last night and my family loved them! Thank you!
I made these last night and let them rise for 1 hour. I divided the dough to make 12 buns and with the rising time at one hour they were more than large enough! I couldn’t imagine how huge they would be if you only made 6. I also brushed the tops with melted butter to make them golden on top. Everyone loved them and I will definitely make them again.
Thanks for taking the time to comment, Brianna! It’s been a while since I’ve made this recipe. I’ll give it a try and divide the dough into 12 next time! Thanks for the tip.
I don’t find these terrible at all. In fact, I have made these multiple times since finding the recipe. Today I tripled the recipe for a dinner I’m going to with friends. My kids all enjoy them, as do my husband and I and we can’t wait to hear our friends reaction to a homemade bun. Im glad this recipe was shared.
These are terrible. The fact that these comments are full of people who haven’t even tried the recipe is incredibly frustrating. The buns turned out incredibly dense, and even tho I heated the oven to slightly above 400 and decreased the amount of time, the outsides started to burn but the insides were still raw. This is a terrible recipe.
I’m not sure why yours did not turn out. I have made this recipe twice with success, and have my third batch going today. My daughters have all tried it, too. No problem. I would suggest trying it again. Maybe your yeast wasn’t as active as it should be?
These were delicious! I got 6 buns (we like our burger patty larger, but thinner). They rose upward but stayed roughly the same diameter, so you can easily make them whatever size you like. I did let them rise longer than 10 minutes, maybe more like 20-30, I didn’t really time it… They didn’t seem sense to us at all, but I guess that’s a matter of taste. I also lowered the oven temp a little because my oven runs hot and I wanted to give the dough time to rise a little more before the tops browned. Anyway, super easy and delicious — we may never but hamburger buns again!
Glad you loved the recipe!
I found the same thing. Rose plenty high, but not quite wide enough. Great taste, however. Mine were a little dense also, so next time I will let them rise a bit longer also.
These turned out good! We liked the taste. I brushed egg white on top and sprinkled on sesame seeds.
I suggest trying to make 10 buns instead of 6. They were HUGE lol.
Is that regular yeast or rapid yeast?
I have a love hate relationship with these buns. I hate these buns because my mom is constantly begging me to make them but we love these buns because they are amazing and so fluffy! We had them with sloppy joes one night but the other time I just made them smaller for a dinner bun. One thing I do differently is let the dough rise longer for each step but that’s only because I’m not needing these in a rush. Thank you for this recipe!!
This is one of my favorite comments! I’m glad you liked them!
I made these and they were wonderful ! I will try and making in my bread machine on the dough cycle and see if the outcome changes. Looking forward to buttering these and grilling these buns as well as the burgers tonight for dinner ! So easy ! Thanks !
So glad you enjoyed these!
WOW! These are awesome. I have VERY hit and miss results with bread, too, and these came out flawlessly. I let mine rise for 20 minutes, just to add a bit of lightness. Can’t wait for chicken burgers tonight!
Is it really 2 tablespoons or 2 teaspoons of active yeast?
two tablespoons. I’ll update to post to make it more clear.
I’m news to baking. How would I substitute and use quick yeast?
I have to agree. I made them and they were REALLY dense. I am going to try them again but I’m going to proof them and let the raise twice. They tasted really, really good, so I really want this recipe to work for me.
Raising twice does lighten the buns. We prefer a thicker hamburger bun and liked the dense flavor, but my parents enjoy this recipe raised twice.
Thanks so much for the recipe! I made these tonight for dinner. I let them rise for about 35-40 minutes and they were perfect. You don’t want them too fluffy and light because it needs to hold up with the meat. BUT, these were perfect. In fact, I could make 12 next time if I let them rise the same amount of time. Thanks again for the recipe. These will be eaten in our house for a while!!!
So glad they worked out for you!
We made this recipe last night and loved how simple it was! It does have a thick roll consistency but we found that we like it a little better then the store bought hamburger buns!
they look perfect! I love making bread, but don’t do buns much at all
Tested this recipe out today. We doubled it and it came out great! Will be saving for sure!
Love a simple recipe for rolls, a bit of caution when proofing the yeast make sure your water is warm and not hot, around 105-110 F, any hotter and you can kill the yeast. These rolls would also be great sprinkled with seeds or how about caraway & coarse salt like Buffalo’s Weck rolls!
Can this recipe be doubled or tripled?
Thank You!
I haven’t tried it, but I’m sure you can!
WOW. My mouth is watering. YUM! Thanks for sharing – can’t wait to try!
Wow, 40 minutes and you end up with these delicious hamburger buns! Sounds like a plan to me!
Love it!!! You’ve inspired me to make my own next time.
Do you think wheat flour would work the same way? I don’t wanna mess them up, either!!
I’m a huge fan of King Arthur white whole wheat flour. I substitute all of the time and plan on doing that next time with these.
Our little family is super picky about our buns! haha. store bought ones are no bueno sometimes. Thanks for sharing. can’t wait to try!
Wow, these look yummy! I’ve tried making hamburger buns once but they were super dense, so I’ll have to give these a try! And my favorite bread recipes ….. I love my cinnamon swirl bread, and if you don’t want the cinnamon it makes a great loaf of white bread. Good luck!
These look delicious! And your new look on your site is awesome! Love it!
thanks! It’s still a work in progress. Need to make the logo bigger and add some splashes of color. Ashlee has been helping me with the coding. She’s amazing!
They look great! Nice & proofed, not flat & dense looking at all.
I’ve always wanted to try this. Pinned!