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
Janet says
What do y’all think of using bacon grease instead of butter?
I’ve made these several times and they’re AWESOME!!!
Just wanted to change em up a little
Tricky says
It's in the bread machine now just waiting to cook it
PudgeFactor says
Excellent! What would we do without our bread machines? I use mine all the time. These hamburger buns are incredible. Hope your's turn out! Chula
BJ says
Is it the same temperature of 350 & one minute 45 seconds in a gas oven to let the 6 buns rise?
PudgeFactor says
To be honest, I don't have a gas oven. The only reason that I use 350° is that it's the default temperature when I turn on my oven. Basically, when I turn on my oven, its starting temperature reads 100° F. As soon as I see the temperature start to rise above 100° (which takes 1 minute and 45 seconds), I turn off the oven. Because the oven is electric, it takes a finite amount of time for the heating elements to stop heating. During this time, the oven continues to heat a little bit so that the final temperature when I add the rolls to rise is closer to 107° or 108°. With a gas oven, I assume that once you've turned it off, it is off and doesn't continue to heat. What you're trying to achieve is a temperature around 107° or 108°. Hope this makes sense!
Will says
These came out beautifully, thanks for including weight for the flour, so no guesswork needed!
PudgeFactor says
I always weigh my ingredients. You're right - no guesswork is needed. I'm so glad that they turned out for you!
Reno Dave says
I'm going to give this a shot without using a bread machine. I don't know what in a bread machine as it does its dough cycle.
Will use dough hook and trusty stand mixer to create dough. Will let it rise, punch it down, then let it rise again. Will shape and let rise as recipe suggests. Then, bake as directed. Think it will be just fine!!
Anyone else use this recipe for stand mixer dough?
Reno Dave
PudgeFactor says
I think that it'll be totally fine making the dough in a stand mixer. To me, the most important part of ensuring a consistent product is weighing the ingredients! After that, either the stand mixer or the bread machine will do a good job kneading the dough.
Mikey S. says
does the 1 egg go into the dough and a second egg is used to brush on?
PudgeFactor says
Yes. The dough includes one egg. If desired, you can use a second egg to brush on.
Vern B says
Have you made these and frozen the dough for later?
PudgeFactor says
I haven't frozen the dough for later use. However, I have made the dough the night before, and refrigerated it.
Anonymous says
I tried the loaf, it was great!,
c2king says
Wow! Thanks so much for letting me know. I'll have to try it!
Anonymous says
Have you tried it as a loaf bread?
c2king says
No, but I suspect that it would make a delicious, soft loaf of bread.
Anonymous says
Best bun recipe!!! Light fluffy, family loves em!
c2king says
Thanks! I make them all the time - so simple and so good.
Anonymous says
Best bun recipe ever! !! Been looking and trying for a few years now, so happy I finally found this!
Prue Hathaway says
Love this recipe. The buns are tasty, light and fluffy. Is there a comparable bread recipe for bread machines.
c2king says
I suspect you could use the quick cycle on a bread machine with this dough, although I haven't tried that. Let me know if this works for you.
Deb Lanni says
I've searched for a long time for a perfect hamburger bun recipe with the right texture, and now I've found it! Thank you so much. These were wonderful! And the tip about pre-heating the oven was something new to me, and also worked perfectly. Yay!!
c2king says
I'm glad that they worked out for you!
Janet Channing says
When you say you are using Julia Child's trick of heating the oven for 1 minute, 45 seconds....I assume after that time you turn it off. But, what is the temperature? Thanks!
c2king says
I have an electric oven. I turn it on to 350° F, which is the default temperature for my oven. After 1 minute and 45 seconds, I turn the oven off. By that time, the temperature has reached about 101° F. I've found that it's the perfect temperature to proof dough. Hope this helps!
Janet Channing says
Thanks for the information...I, too, have an electric oven.
c2king says
These hamburger buns are amazing!
c2king says
Honestly, I don't know. In general, I haven't had much luck using GF flour in bread recipes. Sorry.
Denise-Stephen Skelly says
Can you use GF all purpose flour instead of regular flour?