Easy Hamburger Bun Recipe

Soft, fluffy homemade hamburger buns made with simple pantry staples and surprisingly little hands-on time. These bake up light, golden, and sturdy enough for burgers while still staying soft enough for sandwiches and sloppy joes.

Course Dinner Recipes

Cuisine American

Keyword bread, bun, buns, hamburger, quick and easy, roll

Prep Time 15

Cook Time 10

Rise Time 30

Total Time 40

Servings to 12 buns

Calories 139kcal

Author Jesseca

Ingredients

2 tablespoons active dry yeast
1 cup warm water about 105–110°F
1/3 cup vegetable oil
1/4 cup granulated sugar
1 large egg
1 teaspoon salt
3½ to 4 cups all-purpose flour

Optional Toppings

1 egg + 1 tablespoon water for egg wash
Sesame seeds or everything seasoning

Instructions

In a large mixing bowl, combine the warm water and yeast. Let sit 5 to 10 minutes, or until foamy on top. If the yeast doesn’t foam, the water may have been too hot or too cool.
Stir in the oil, sugar, egg, and salt. Add the flour one cup at a time, mixing between additions, until a soft dough forms.
The dough should feel slightly tacky but not overly sticky. Avoid adding too much flour or the buns can turn out dense.
Knead by hand or with a dough hook for about 5 minutes, until smooth and elastic.
Cover the bowl with a clean towel and let the dough rise for 30 to 45 minutes, or until puffy and nearly doubled in size.
For softer, fluffier buns, don’t rush the rise time.
Divide the dough into 10 to 12 equal portions. 10 buns = larger burger buns. 12 buns = slightly smaller sandwich buns. 2-ounce portions work great for sliders
Shape each piece into a smooth ball by gently pulling the edges underneath and pinching at the bottom.
Place onto a parchment-lined baking sheet spaced about 2 inches apart. Gently flatten each ball slightly with your palm since the dough will puff up as it bakes.
For bakery-style buns with extra lift, let the shaped dough rest another 10 to 20 minutes before baking.
Preheat the oven to 425°F.
Brush the tops with egg wash for shiny golden tops and sprinkle with sesame seeds if desired.
Bake for 10 to 12 minutes, or until the tops are deeply golden brown. The buns should sound slightly hollow when tapped on the bottom.
Transfer to a wire rack and cool slightly before slicing.
These are best the day they’re made but stay soft for several days.

Video

Notes

Too much flour = dense buns. Start with 3½ cups and only add more if the dough is overly sticky.
Warm milk can replace part of the water for a softer, richer texture.
Melted butter can be swapped for the oil for a slightly richer flavor.
For a less “yeasty” flavor, reduce the yeast to 1 tablespoon and allow a longer rise time.
A light-colored metal pan gives the most even browning.
Want extra soft tops? Brush warm buns lightly with melted butter after baking.

Nutrition