Bring your BBQs to life with some fluffy, homemade Hamburger Buns!
On several occasions this summer, my mom has sent me out to find the “perfect buns” for burgers. But every time I went to the grocery store, I was disappointed. As it turns out, there is no such thing as a “perfect bun” that you can buy, but a wholesome and homemade version comes pretty dang close!
This hamburger bun recipe is designed to free you from senseless bun-searching and instead empower you to build your own. Fresh out of the oven, they’re puffed up and golden brown—exactly how you want them. Not too squishy and not too hard. Just right! With a decorative finish of sesame seeds, these homemade hamburger buns pay homage to a classically beautiful burger without you ever leaving the house.
And if you’re intimidated to bake your own burger buns, don’t worry. I get it. I was that way, too. But the more you run through this recipe, the easier it will get, until you’re practically a bun master. When it’s time for that first bite of burger with a freshly baked bun, it’ll hit so different, you’ll never want to go back to store-bought.
Homemade vs. store-bought buns
Now, you might be thinking: “What’s so special about making hamburger buns from scratch? Are store-bought buns really that bad?” This is technically just my opinion, but I have some evidence to back it up. First of all, a lot of hamburger buns are too soft for me. I like them to be soft on the inside but glossy and crisp on the outside, almost like a brioche bun. The egg wash in this recipe takes care of that one. Then, there are the added preservatives that tend to be in store-bought buns, which are simply unnecessary—especially if you know you’re going to use all the buns you make in one sitting. So don’t be afraid of trying this recipe for yourself. It might just astonish you!
How do I store leftovers?
Although it’s best to enjoy homemade hamburger buns the day of baking them, you can also store leftovers in a paper bag at room temperature for up to 2 days. For longer storage, transfer them to a freezer-safe bag and freeze for up to 2 months. Just make sure to thaw them in the fridge overnight before serving with fresh burgers or sandwich fixings.
Serving suggestions
Did someone say “sandwich fixings”? No, seriously, these bodacious buns aren’t just great for burgers. They’re also fantastic for other hand-held foods like a Cubano Sandwich, Chicken Cordon Bleu Sandwich, or even a Vegetarian Breakfast Sandwich. But feel free to keep it classic with Baked Hamburgers or Black Bean Burgers with a side of Steak Fries.
Hamburger Bun Recipe
Ingredients
- 3/4 cup warm water, 105°F to 110°F
- 3 tablespoons granulated sugar
- 1 envelope active dry yeast, or 2 1/4 teaspoons
- 1 large egg, at room temperature, for the dough
- 3 tablespoons unsalted butter, softened
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour, plus extra for kneading
- 1 large egg, beaten with 1 tablespoon water for the egg wash
- Sesame seeds, optional, for topping
Instructions
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In a large bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for about 5 minutes until frothy.
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Add one egg, softened butter, and salt to the yeast mixture. Gradually mix in flour until a sticky dough forms.
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Transfer the dough onto a lightly floured surface and knead for 5-8 minutes until it becomes smooth and elastic. Add additional flour gradually if necessary.
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Place dough in an oiled bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
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Punch down the dough, divide it into 8 pieces, and shape each into a smooth ball. Place them on a parchment-lined baking sheet, spaced 2 inches apart.
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Cover loosely and let rise for 45 minutes. Preheat the oven to 375°F. Brush with egg wash and sprinkle sesame seeds if desired.
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Bake for 15 minutes until the buns are lightly golden. Remove from the oven and let cool on a wire rack before slicing.
Nutrition
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