If you're looking for the ultimate hamburger bun, look no further. These Homemade Hamburger Buns are not only quick and easy to make but also light and fluffy. Topped with sesame seeds or plain, they're beautiful to look at and perfect for any occasion.
Ingredients: Here's What You'll Need
I used the following ingredients for these amazing hamburger buns: Milk, water, unsalted butter, egg, granulated sugar, salt, all-purpose flour, and yeast.
Here's How I Made This Recipe
These hamburger buns are a snap to make 1in your bread machine. Basically, I added the wet ingredients, followed by the salt, sugar, and flour, to the pan of the bread machine. The last ingredient that I added was the yeast.
I set the bread machine on the dough cycle and walked away!
When the dough cycle ended, I dumped the dough onto a floured piece of wax paper and cut the dough into six pieces.
This recipe makes either 6 large (whopper-size) buns or 8 regular-size buns. I decided to make the large ones, so I weighed the dough and divided the weight by six. Each bun took 3.4 ounces or 97 grams of dough. Yes, I know - I'm a foodie nerd. I weigh almost everything!
After I portioned the dough into six pieces, I rolled each piece into a ball and placed it on a parchment-lined baking sheet.
I knew the rolls would rise quite a bit, so I left a lot of room between them. I flattened each piece with my fingertips, covered the pan, and placed it into my electric oven that I had heated for 1 minute and 45 seconds (a trick I learned from Julia Child).
After about 35 minutes, the buns had risen nicely and were almost ready to cook.
I brushed each one with egg white and sprinkled sesame seeds on three buns. The Master Taste Tester doesn't like sesame seeds on his buns, so I left some plain.
Into a preheated 400°F oven, the buns went for about 12 minutes until they were golden brown.
I ended up with six large and perfectly delicious hamburger buns. I don't think that I'll ever use store-bought buns again. Yum!
If you're looking for amazing burgers to serve on these homemade buns, check out my Portobello Mushroom Burgers, Grilled Peri Peri Chicken Burgers, or Oklahoma Fried Onion Burgers.
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Homemade Hamburger Buns (Bread Machine)
Ingredients
- 1 large egg
- ½ cup (4 ounces, 118 ml) milk
- ¼ cup (2 ounces, 59 ml) water (enough such that the total weight of the milk, egg, and water is 8 ounces or 237 ml) (See Tip 1)
- 2 Tablespoons (1 ounce, 28 grams) unsalted butter
- 1 Tablespoon granulated sugar
- ¾ teaspoon salt
- 2 ½ cups (12 ounces, 340 grams) all-purpose flour
- 1 ⅛ teaspoons bread machine yeast
Instructions
- Add all ingredients pan of the bread machine in the order listed. Program the machine for the dough cycle, and press start. When the dough cycle has finished, transfer the dough to a floured surface. Using either a pizza cutter or a dough scraper, cut the dough into 6 (3.44 ounces, 97 grams) or 8 (2.5 ounces, 71 grams). Form each piece into a ball and place it on a parchment-lined baking sheet. Using floured fingertips, flatten each piece until it is about ½-inch thick. Cover; allow to rise in a warm place until doubled in size, about 30 to 35 minutes. (See Tip 2)
- Preheat oven to 400°F. Bake 10 to 12 minutes, or until golden brown.
- Remove from oven; transfer to wire rack to cool.
- Yield: 6 large or 8 regular-sized hamburger buns.
Tips/Notes
- ¼ cup of water is approximate because the weight of eggs varies a lot. Therefore, I add the milk and egg to a measuring cup on a kitchen scale, and add enough water to equal a total of 8 ounces or 237 ml)
- If your oven does not have a proofing function, use Julia Child's suggestion. To create the perfect environment for rising, turn on electric oven for exactly 1 minute and 45 seconds.
Nutrition
Carrie says
I made these today for smashburgers, and they were by far the absolutely most delicious buns I’ve ever eaten. They beat any store-bought options hands down. I followed the instructions to the letter, and when I opened my bread machine, the dough was picture perfect—so soft and malleable…I was amazed with myself. Yes, the machine did the work, but I measured and added all of the ingredients! Haha. I cut and shaped the dough balls and let them rise for about 45 minutes. I was concerned because they didn’t rise as much as I had expected, but I decided to trust the process. Anyway, I basted them with an egg wash and some everything bagel seasoning. They cooked for about 10-12 minutes, and when they came out they were golden and smelled soooooooooo good. I made eight rolls, but only seven made it to the dinner table. Let me tell you, they were unbelievable. I will make these time and time again—just an awesome recipe. Thanks so much for sharing!!!
Chula King says
Thanks so much Carrie! I'm so glad that the buns turned out for you. I haven't tried using the Everything Bagel seasoning, but can see that would be excellent.
Chula
Carrie says
FYI… I made two more batches today! These buns are seriously just amazing.
TS says
Hi do you melt the butter first and add it in as a wet ingredient? Is it ok to use salted butter instead? Thank you
Chula King says
I don't bother melting the butter - add room temperature butter. The heat from the bread machine will melt it. Salted butter will work fine. Because the recipe only calls for 2 tablespoons of butter, it isn't necessary to adjust the amount of salt.
Chula
Sledbiz says
First time I have ever left a comment on any recipe. These buns and these directions are spot on and absolutely perfect. They are now my go to for all things that require a bun.
Chula King says
Thanks so much for the comment! I'm do glad the recipe worked for you.
Chula
Stephanie Tischler says
I followed the recipe to the T, I even weighed my ingredients and my buns didn't rise. What did I do wrong..
Chula King says
Stephanie,
I'm sorry that your buns didn't rise. The only three reasons that I can think of in terms of the buns not rising are (1) old yeast that was no longer active, (2) using tap water that was heavily chlorinated (too much chlorine in the water can retard the yeast rowth or even kill the yeast), or (3) proofing the dough at too high a temperature that resulted in killing the yeast.
Chula
Pam says
My family is OBSESSED with these! I’ve made three batches this far, working on a double batch now. I’ve been adding egg wash and everything but the bagel seasoning right before baking, so good!!!
Chula King says
So glad this recipe worked for you Pam. Adding everything but bagel seasoning to the top before baking sounds amazing!
Chula
Carrie says
Hi Pam! I have been doing the exact same thing! I’ve made three batches in two days and I think my sons will probably want me to make another batch or two tomorrow. I should buy stock in King Arthur bread flour.🤗
Maggie Lord says
The best Hamburger buns ever
Harriet says
They’re the best buns ever. I include about half a cup of sourdough starter, and they’re delicious
Chula King says
Yum on the inclusion of the sourdough starter!
Chula
Julie says
I am trying to find recipe with sourdough starter.. makes great sandwiches all.
Betty says
Did you make any other adjustments when adding sourdough starter? I wonder if the dough would be too wet without adjusting the water content. Thanks!
BRUCE G GILLIES says
I wondered about the volume of flour. Dough overflowed out of the basket into my machine. A lot of flour but at the same time dough was very sticky and wet? Total mess. I did follow the instructions to a tee. I agree with comments about weighing the flour - always the smartest thing to do.
Chula King says
Bruce,
Sorry about the total mess. The dough should be slightly wet, but not overly so. The only two things that I can think of are (1) the basket of your bread machine was too small, or (2) you didn't weigh the ingredients (although your last sentence suggests that you did in fact weigh the ingredients).
Chula
Courtney Turner says
Great recipe! I measured by weight and it ended up being almost 3 cups flour. Glad you included the weight measure. I did have to google how to get the sesame seeds on there, but it worked out and I won't be using store bought again.
Chantal Maddocks says
My absolute go-to when making hamburger buns. We can never go back to buying store-bought buns.
Chula King says
I totally agree!
Sonali says
I just have a question... I want to make at least 20 so I wanted to make them in batches. How many days do these buns last?
Chula King says
Sonali,
If the buns are well wrapped, they should be all right for several days. Alternatively, then can be frozen for longer storage. Generally, I like to freeze the buns in a ZipLoc bag.
Chula
Audra says
These worked out great and are do much better than store bought buns. Thank you for sharing!
Chula King says
Excellent! I'm so glad that the recipe worked for you!
Chula
Kersten says
Great recipe. Question could you double the recipe if you need to make more buns?
Chula King says
Kersten,
You can easily double this recipe, so long as your bread machine is large enough to handle the extra dough.
Chula
Anonymous says
I've never seen a cup measurement so off. I could tell after 5 min in the machine that there just wasn't enough flour. I think I had to add almost half a cup. Í did get good buns in the end. But it required a lot of watching the dough. I might try weighing next time, but I feel that the weight of the flour depends on what brand you use. I don't always have success with weighing either. What brand was used to develop this recipe?
Chula King says
If you used weights included in the recipe instead of cups, the recipe is spot on.