Perfect for those of us who forget to plan ahead, these Quick Hamburger Buns bake up soft, fluffy, and sturdy enough to hold everything from breakfast sandwiches to cheeseburgers. Ready in about an hour, they taste better than any store-bought buns I've ever had.
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These Soft Homemade Hamburger Buns are made with simple pantry ingredients, are ready in about an hour, while still being tender enough to make for a great breakfast sandwich.
Speaking of which, I originally created these burger buns on a day when I wanted a breakfast sandwich and realized I had no buns in the house and I didn't have time to make my brioche buns. This recipe starts with my popular one hour sandwich bread dough, and was originally created live on Instagram. I showed everyone how to make them and I still got hundreds of requests for a full recipe. So here it is.
After a little testing and shaping adjustment, I discovered that pressing the dough beneath a second sheet pan creates the perfect wide, bakery-style burger bun. The first batch surprised me so much that I immediately started making them on purpose instead of only in emergencies. Let's get into it!
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Why you'll love this recipe
- Fast - With a short rise time, you go from mixing bowl to fresh baked buns in about an hour.
- Soft - The soft dough gives you a tender crumb and light texture without falling apart when you bite into your sandwich.
- Simple - Made with everyday pantry ingredients.
- Versatile - Great for burgers, breakfast sandwiches, sloppy joes, and pulled pork.
- Better - Fresh homemade flavor that easily beats all the grocery store buns I've ever tried.
Ingredients & Substitutions
The photo below shows everything you'll need to make these easy homemade hamburger buns. I'll go over the ingredients that matter most and where you have some flexibility.
- Bread Flour - Gives the buns their soft chew and structure. All-purpose flour can work, but the buns will be slightly less chewy and may not hold up as well in a sandwich situation.
- Instant Yeast - Allows for a quick rise. If using active dry yeast, dissolve it in the warm liquids first and allow it to become foamy, then add the yeast mixture to the dry ingredients.
- Milk - Adds softness and richness. Whole milk works best, but 2% milk is fine.
- Neutral Oil - Vegetable, canola, avocado, or other unflavored oils all work well.
- Egg Wash - Gives the buns their shiny golden brown finish. You can skip it, but the color will be lighter and the buns less shiny.
- Optional toppings - I grew up on sesame seed buns, but sometimes I like to give poppy seeds a whirl. If I'm feeling really crazy I might do everything seasoning, but plain buns are still good buns.
See recipe card below for a full list of ingredients and measurements.
Variations
Once you've mastered these easy burger buns, try one of these easy variations:
- Slider Buns - Divide into 12 smaller portions for sliders.
- Cheddar Buns - Sprinkle finely shredded cheddar over the tops before baking.
- Whole Wheat Buns - Replace up to one cup of the bread flour with whole wheat flour.
Cynthia's Recipe Review
The fact that I originally made these because I forgot to buy buns makes me laugh every time. Sometimes the accidental recipes become the ones you make over and over again. I doubt you'll ever see me buy store-bought hamburger buns again.
Quick Recipe Video
🔥 Hot Tip
In the summer months your kitchen may be warm enough to help your dough rise quickly, but if your kitchen is cold, you can set your oven up as a proofing box. For gas and electric ovens, turn on the interior light and set the oven to 300°F for just 2 minutes, then turn it off. This creates a warm, draft-free environment perfect for proofing your dough. Alternatively, you can place your bowl of dough on top of a heating pad set to its lowest setting.
Step-by-Step Instructions
If you've never made bread before, don't worry. The process is simple, and the photos below will guide you through every step.
Step 1: Combine flour, sugar, instant yeast, and kosher salt in a bowl. Add the warm milk, warm water, and oil.
Step 2: Mix until a shaggy dough forms.
Step 3: Transfer the dough onto a lightly floured surface and knead (push and fold the dough) for about 7 minutes.
If using a stand mixer, knead with the dough hook for 5 to 7 minutes.
Step 4: Shape the dough into a smooth ball. It should feel sticky but no dough should stick to your fingers. Place it in a lightly oiled bowl, cover, and allow it to rise for 15 minutes.
How to shape hamburger buns
The secret to round, evenly shaped hamburger buns is creating surface tension. After dividing the dough, press a portion of dough flat on your surface, pull the edges into the center and pinch them together. Place the dough seam-side down and roll gently against the counter with your cupped hand until a smooth ball forms.
For classic burger buns, gently flatten each dough ball before the second rise. Covering them with parchment and a second sheet pan encourages them to rise outward instead of becoming tall dinner-roll shapes. (see all images below)
Step 5: Divide the dough into eight equal pieces. Flatten a piece of dough slightly, then pull the edges into the center and pinch closed.
Step 6: Roll each piece seam-side down in your cupped hand to create smooth dough balls.
Step 7: Place the dough balls on a parchment-lined baking sheet pan and gently flatten them.
Step 8: Cover with parchment and place a second sheet pan on top. Press gently to encourage the buns to spread outward as they rise. Place in a warm spot and allow to rise for another 15 minutes while you preheat your oven to 375°F.
🔥 Another Hot Tip
Most ovens have a warm spot where the oven vents hot air and steam. During the second rise, try to place your rising buns near (not directly on or under) that spot. The additional heat will help your buns to rise more quickly.
Step 9: Brush with egg wash (1 egg whisked with 1 tablespoon of water) and sprinkle with sesame seeds if desired.
Step 10: Bake in preheated oven for 15 to 18 minutes, or until golden brown and the internal temperature taken with a thermometer is between 195 and 205°F.
Cool and slice: Allow to cool completely before slicing and toasting and enjoying however you enjoy your buns 😜
Try these homemade burger buns with my Better-than-a-Bodega Bacon Egg and Cheese Sandwich!
Cynthia's Helpful Tips
- Weigh - Use a kitchen scale when dividing the dough so all the buns bake evenly.
- Tacky - Resist adding too much extra flour. Slightly tacky dough creates softer buns. After kneading enrolling it into a large ball, the surface of your dough should feel tacky like the back of a sticky note.
- Warmth - A warm proofing environment helps keep this recipe on its one-hour schedule.
- Flatten - Don't skip the second sheet pan. It helps create the classic hamburger bun shape.
- Cool - Let the buns cool completely before slicing for the best texture.
Recipe FAQs
Yes. Bake them up to three days ahead and store in an airtight container.
Absolutely. Freeze in a zip-top freezer bag for up to three months. Just allow them to thaw at room temperature.
Most often this happens when the yeast is expired or the proofing environment is too cool. Use the freshest yeast you can and if kitchen is cool, set up a proofing oven as directed above or allow more time.
Yes. Divide the dough into 10 to 12 portions for sliders or smaller sandwiches.
Did you try this recipe?
Please consider leaving a comment with a ⭐️ rating below and tell me all about it! It helps me to continue to improve my content and lets others know what you think!
I appreciate it so much!
-Cynthia
📖 Recipe
One Hour Homemade Hamburger Buns
Recommended Equipment
- Kitchen scale (recommended)
Ingredients
For the Dough
- 3 ½ cups (420 g) bread flour
- 4 teaspoons (16 g) granulated sugar
- 4 teaspoons (12 g) instant yeast
- 1 ¾ teaspoons (5 g) kosher salt
- ½ cup (120 g) warm water about 110°F
- ¾ cup (183 g) warm milk about 110°F
- 3 tablespoons (45 g) vegetable oil or any unflavored oil
For the Egg Wash
- 1 large egg
- 1 tablespoon water
Optional
- Sesame seeds
- Poppy seeds
Instructions
- Prepare a proofing oven by turning your oven light on. Then turn the oven to 300°F for 2 to 3 minutes, then turn it off.
- In a large bowl, combine the bread flour, sugar, instant yeast, and kosher salt.
- Add the warm water, warm milk, and oil. Mix until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes, or until smooth and tacky but not sticky. If using a stand mixer, knead with the dough hook for 5 to 7 minutes.
- Shape the dough into a smooth ball and place it in a lightly oiled bowl. Cover and allow to rise in a warm place for 15 minutes.
- Line a baking sheet with parchment paper.
- Turn the dough onto a work surface and divide into 8 equal portions, about 90 to 95 grams each.
- Flatten each piece slightly. Pull the edges toward the center and pinch together to form a tight ball.
- Place each dough ball seam-side down and roll gently beneath your cupped hand until smooth.
- Arrange the dough balls on the prepared baking sheet and gently flatten each one.
- Cover with a second sheet of parchment paper and place a second baking sheet on top. Press lightly.
- Allow the buns to rise for 15 minutes while preheating the oven to 375°F.
- Remove the top baking sheet and parchment.
- Whisk together the egg and water. Brush the tops of the buns with egg wash and sprinkle with sesame seeds if desired.
- Bake for 15 to 18 minutes, or until golden brown and the tops spring back when lightly touched.
- Transfer to a wire rack and cool completely before slicing.
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Video
Notes
- Bread flour produces the best texture and structure for hamburger buns. All-purpose flour can be substituted, but the buns will be slightly softer and less chewy.
- The dough should feel tacky, similar to the back of a sticky note. Avoid adding too much extra flour during kneading.
- Using a second sheet pan during the final rise encourages the dough to spread outward rather than upward, creating the classic hamburger bun shape.
- For evenly sized buns, weigh the dough and divide it into equal portions.
- These buns are excellent for burgers, breakfast sandwiches, pulled pork sandwiches, and sloppy joes.
- Storage: Store cooled buns in an airtight container or zip-top bag at room temperature for up to 3 days.
- Freezing: Freeze completely cooled buns in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
- Reheating: For the best texture, slice and toast the inside surface before serving.
- Make Ahead: The baked buns freeze beautifully, making them a great option for meal prep. You can also prepare the dough, shape the buns, refrigerate overnight, and allow them to come to room temperature before baking the next day.
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