Homemade Hamburger Buns

These homemade hamburger buns will take any burger or sandwich to another level! Once you try them you’ll never go back to store-bought again!

Not long ago I would have NEVER imagined myself making homemade hamburger buns. I thought only professional bakers made hamburger buns, and I certainly didn’t believe I had the time or patience to make them myself. Then I found this recipe at LoveandLemons, and my ideas of what I could and couldn’t make in the kitchen expanded a little bit.

These homemade hamburger buns are soft, puffy, and easy to make. They do, however, take time so you’ll have to build that into your busy day. I tested this recipe a few times and found I could get the ‘hands-on’ time down to about 4o minutes. Once you’ve made a batch you can dine out of them all week. They are surprisingly easy to make and take any burger or sandwich to a new level!

A vegan food journal with fresh, delicious recipes.

Hello, I'm Denise.

I love to eat, garden, travel, and do yin yoga! I make plant-based recipes and photograph them from my 1920’s, remodeled apartment in Rhode Island. I've always loved fresh basil. Put some fresh basil leaves on a piece of cardboard, drizzle on a little olive oil and sea salt, and I'd be tempted to eat it! ❤️

Homemade Hamburger Bun Ingredients 

Here’s what you need to make this quick hamburger bun recipe:

      • All-purpose flour and whole wheat flour! This combination of flours produces light, soft buns with a hint of whole wheat flavor.
      • Active dry yeast –Of course, helps these homemade hamburger buns to rise and become ever so puffy!
      • Warm water –Warm water activates the yeast (best at 105 – 115 degrees)
      • Sugar – It feeds the yeast and gives the buns a light sweet flavor.
      • Butter – Your butter should be at room temperature. Too cold or too melted and your buns won’t be light and fluffy.
      • An egg (of flax egg) An egg adds moisture and richness, making them soft and tender.
      • Sea Salt – Makes all the flavors pop!

    Finish the buns with an egg wash and sesame seeds. I needed to pan fry my first to get that crunchy, nutty flavor.

    How to Make Hamburger Buns

    These buns are very easy to make. Here’s what you need:

    First, make the dough. Activate the yeast and a teaspoon of sugar.  When your yeast foams, add it to the bowl of a stand mixer fitted with a dough hook attachment and mist it with the flour, salt, butter, egg, and remaining sugar. This takes about 5-7 minutes.

    Transfer the dough to a clean work surface, and knead to form it into a ball. Place it in a large bowl, cover the bowl with plastic wrap, and set it aside for an hour, until the dough has almost doubled in size.

    When the dough has risen, shape the buns! Turn the dough out onto a clean, unfloured work surface and divide it into 8 pieces. Roll each piece on the countertop with a cupped hand to form it into a ball.

    Next, transfer the dough balls to a parchment-lined baking sheet. Press each one down slightly to form it into a 3-inch disk. Cover the baking sheet with plastic wrap and let the dough rise for another hour.

    Now it’s time to bake! At this point, the dough balls will look slightly rounded, but they’ll still be relatively flat. That’s ok! They’ll puff up more in the oven.

    Transfer them to a 375-degree oven and bake for 13 minutes. Remove the baking sheet from the oven, brush the buns with the egg wash, and sprinkle them with sesame seeds. Return them to the oven and bake for 2-5 more minutes, until the tops are lightly golden brown.

    Tips and Tricks for Great Homemade Hamburger Buns:

      • Weigh your flour. This is the first time I’ve actually weighed flour for a  recipe. It definitely is more precise and I’ve been weighing flour ever since. LoveandLemons suggests this link if you don’t have a kitchen scale.
      • Let the dough rise where it’s warm!  Yeast activates when it’s warm, so, for an extra rise set your dough somewhere warm. As my Gramma did, I set it in a sunny window.
      • No stand mixer? I actually made this recipe the first time without a stand mixer and a dough attachment. I quickly kneaded the dough by hand until it was stiff, but not sticky and made a smooth ball. This took about 15 minutes.
      • Change the sesame seed topping. I think these homemade hamburger buns are delicious with sesame seeds, but feel free to try them with another topping. Poppy seeds could work and any other seasoning you prefer.

    Homemade Hamburger Bun Serving Suggestions

    These hamburger buns are best eaten the day they’re baked, but they can last in an airtight container for a couple of days or in the freezer. Slice them in half and toast them before serving.

    When you’re ready to eat these buns they’re perfect with :

    Enjoy this homemade hamburger bun. Let me know how you like this recipe in the comments below.

    Homemade Hamburger Buns

    Homemade Hamburger Bun

    Denise Keniston - Basil Lover
    These homemade hamburger buns will make any burger or sandwich to another level! Once you try them you’ll never go back to store-bought again!
    5 from 1 vote
    Prep Time 15 minutes
    Cook Time 15 minutes
    Resting Time 2 minutes
    Course Breakfast
    Cuisine American
    Servings 6 people


    • 3/4 cup warm water
    • 1 package active dry yeast (2 1/4 teaspoons)
    • 1/4 cup sugar divided
    • 3 cups 360 grams all-purpose flour
    • 1/2 cup 60 grams whole wheat flour
    • 1 1/4 tsp sea salt
    • 2 tbsp room temperature butter or extra-virgin olive oil
    • 1 egg


    • 1 egg white - 1 tablespoon water
    • sesame seeds, for sprinkling


    • Prepare the dough: In a small bowl, combine the water, yeast, and 1 teaspoon of the sugar, and proof for 5 minutes or until foamy.
    • In the bowl of a stand mixer fitted with a dough hook attachment, place the flours and salt. Mix briefly to combine the flours, then add the remaining sugar, butter, egg, and the yeast mixture. Mix on medium-low speed for 5 to 7 minutes, until the dough is smooth and well-formed around the hook. It might seem dry at the beginning but should become a smooth, stiff, yet not sticky, dough by the end.
    • Transfer the dough to a clean work surface and knead to form into a ball and place into a large bowl. If it's sticky, add a bit of flour to your work surface. Cover with plastic wrap and set aside in a warm spot for 1 hour, until the dough has nearly doubled.
    • Line a large baking sheet with parchment paper. Turn the dough out onto a clean, unfloured work surface and divide into 8 pieces. Form each piece into a ball by rolling on the countertop with a cupped hand. Place onto the baking sheet and flatten into 3-inch disks. Cover with plastic wrap and let rise for 1 hour. They’ll look slightly more puffy, but they’ll still be somewhat flat disks - that’s ok.
    • Preheat the oven to 375°F.
    • Uncover and bake 15 to 18 minutes, until the tops are lightly golden brown. At the 13 minute mark, brush with the egg wash, sprinkle with sesame seeds, and return to the oven.
    • Let cool on a wire rack and serve.



    The buns are best the day they’re baked. Store them up to 3 days in an airtight container and gently warm, or toast, them when ready to serve. They also freeze well.
    If it's humid and your dough is too sticky in step 2, sprinkle in a bit more flour.
    *If you don't have eggs on hand, or if you prefer not to use one, you can substitute 3 tablespoons water. The buns will be slightly less puffy, but they'll still taste great.
    Keyword buns, hamburger buns, homemade hamburger bun
    Tried this recipe?Let us know how it was!


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