One Hour Homemade Hamburger Buns
These Soft Homemade Hamburger Buns are ready in about an hour using simple pantry ingredients. Perfect for burgers, breakfast sandwiches, pulled pork, sloppy joes, and any time you need fresh buns without planning ahead.
Servings: 8 buns
Calories: 157kcal
Equipment
- Kitchen scale (recommended)
Ingredients
For the Dough
- 3 ½ cups bread flour
- 4 teaspoons granulated sugar
- 4 teaspoons instant yeast
- 1 ¾ teaspoons kosher salt
- ½ cup warm water about 110°F
- ¾ cup warm milk about 110°F
- 3 tablespoons 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.
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.
Nutrition
Calories: 157kcal | Carbohydrates: 45g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 26mg | Sodium: 531mg | Potassium: 155mg | Fiber: 3g | Sugar: 3g | Vitamin A: 72IU | Vitamin C: 0.02mg | Calcium: 42mg | Iron: 1mg
