Homemade Hamburger Buns Recipe (Soft and Fluffy)
These homemade hamburger buns are soft, fluffy, and sturdy enough to hold even the juiciest burgers. Made with simple pantry ingredients and an easy-to-follow method, they bake up golden, tender, and full of fresh bread flavor—far better than anything store bought.
Ingredients
For the Dough
- 7 g active dry yeast
- 240 g warm water about 41°C
- 450 g all-purpose flour divided
- 38 g white sugar
- 7 g fine salt
- 42 g unsalted butter melted and cooled
- 2 large eggs room temperature
- 5 g olive oil for the bowl
For the Topping
- 15 g milk
- sesame seeds optional
Instructions
- Add the yeast to the bowl of a stand mixer. Stir in 60 g of the flour and the warm water until smooth. Let rest for 10–15 minutes until foamy.
- Whisk in one egg, melted butter, sugar, and salt until combined.
- Add the remaining flour gradually until a soft, slightly sticky dough forms.
- Knead with a dough hook on low speed for 5–6 minutes until smooth and elastic. The dough should pass the windowpane test.
- Shape the dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm place for about 2 hours or until doubled.
- Line a baking sheet with parchment paper. Gently deflate the dough and shape into a rectangle about 25 × 13 cm.
- Divide the dough into 8 equal pieces (about 100 g each) and shape into smooth balls.
- Flatten each ball slightly and place on the prepared baking sheet. Cover loosely and let rise for 1 hour until puffy.
- Preheat the oven to 190°C. Whisk the remaining egg with the milk and brush gently over the buns. Sprinkle with sesame seeds if using.
- Bake for 15–17 minutes until lightly golden. Cool completely before slicing.
Notes
For slider buns, divide the dough into 60 g portions. Buns can be frozen once cooled and thawed at room temperature. Toast cut sides before serving for best texture.