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.
I hope you liked this recipe for Homemade Hamburger Buns as much as I do. If so, please consider rating it and leaving a comment. Also, if you'd like to receive notifications of new posts by email, enter your email address in the Subscribe box.
Thank you so much for visiting Pudge Factor. I hope you'll come back!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, enjoy weekly doses of culinary inspiration as a bonus!
By submitting this form, you consent to receive emails from Pudge Factor.
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
Neil says
Hi,
I made these today and they were really great! I appreciate recipes that include weights in grams as well as cups.
Many thanks,
Chula King says
Thanks Neil. I pretty much weigh everything!
Chula
Susan says
Delicious and oh so easy. The third time I made them, I reduced the milk a little bit and increase the water. But that was just for personal preference of taste. Will definitely be remade many times in the future
Chula King says
Thanks so much Susan. I'm so glad that the recipe worked for you!
Chula
Brenda says
Be careful if you want to double recipe I was going to try the recipe and thank God I checked because if you double the recipe and want to go with the grams or all the info she has in parentheses, well it will be all a mess. When you double the recipe all the gram info does NOT double.
Chula King says
I'm sorry about this, but unfortunately, the way that the recipe card is set up, it does not pick up parenthetical information, i.e., ounces and grams. I wish there was a way to turn this feature off.
Again, I'm sorry about this.
Chula
Cheryl says
There's an error in the flour amount as 2 ½ cups is not 340 grams of all purpose flour. I had to almost 3 cups of flour (360 g) to get the recipe to work. And yes, I weighed all my ingredients.
Chula King says
Cheryl,
I'm sorry you needed to add more flour. When I make these hamburger buns, I consistently use 12 ounces of flour which equates to 340 grams.
Chula
Emily Mahoney says
Turned out fantastic, but how long can you store your buns for and where can you store them.
Chula King says
Hi Emily,
So glad the recipe worked for you! I always store the buns in a Ziploc bag in the refrigerator for up to a week, or in the freezer for several months.
Chula
MC says
Do you punch it down when you remove from the bread machine? Or try not to punch it down/knead it at all?
Chula King says
I really don't try to be gentle with the dough when I remove it from the bread machine. Basically, I just take my hand and scoop it out of the bread machine onto a lightly floured surface. Once on the floured surface, I don't knead the dough - I just portion it into the pieces for the buns, roll the pieces of dough into balls, place the balls on the baking sheet, and flatten the dough with my hand.
Chula
Lori Steingraber says
Do I still ad any salt if I only have salted butter?
Chula King says
Hi Lori,
If you use salted butter, I would reduce the amount of salt in this recipe by 1/4 teaspoon, and therefore add 1/2 teaspoon of salt.
Chula
Bella West says
Thank you for the recipe, these burger buns are wonderfully soft and sturdy. I made 4 big buns and my family is very happy!!.
Chula King says
So glad the recipe worked for you!
Chula
Mitzi says
Followed recipe exactly and they were perfect! Thank you!
Chula King says
Excellent! So glad to hear that the recipe worked for you.
Chula
Ina says
I was just wondering. It says to proof the rolls, heat the oven for one minute 45 seconds. But it does not say how hot to have it ♀️♀️
Chula King says
Hi Ina,
If your oven has a proofing function, then I would recommend your using that. If your oven doesn't have a proofing function, then turning the oven on for a minute and 45 seconds is warming it from room temperature to around 100°F which is the perfect proofing environment. The actual temperature display on the oven is irrelevant.
This is what Julia Child recommended and it works perfectly for me!
Hope this makes sense.
Chula
Rich says
Thank you so much with your precision with all of the weights! Especially the liquid weight including the egg because we all know large eggs come in different sizes. I took the final dough divided into eight pieces and each dough ball weighed 77 grams which turned out to be the perfect sized hamburger bun. These turned out beautiful, thank you so much. I sprinkled half of them with everything bagel seasoning - delicious.
Chula King says
Hi Rich,
I totally agree with your view that large eggs come in lots of different sizes. I read one time that the USDA requires that a carton of 12 large eggs must weigh 24 ounces. This means that the average weight is 2 ounces. However, the weight of individual eggs can vary quite a bit just as you noted.
Sounds like your hamburger buns were amazing! I'm so glad that you appreciated the "precision" and that the recipe worked for you!
Chula
Katie says
Hi there
How many lbs is this recipe for ?
Chula King says
Hi Katie,
I use my 2-pound bread machine to make the dough. The recipe produces 20 ounces/567 grams or 1 1/4 pounds of dough, assuming you use the weights included in the recipe.
Chula
Ginny says
I made these today and they were delicious! Thank you! I'm wondering if I'll ever buy buns again. So easy.
Chula King says
So glad the recipe worked for you Ginny!
Chula
Lucky Duck says
Finally.... Well sort of. I made these and was all excited!!! Too bad I didn't use it for buns. I had a last minute change and needed the oven for something else. So I turned it into a loaf of bread. Now here's the story. For the last 10 years I have been trying to make my wife the perfect loaf of bread. The bread she remembered from back home. Tried dozens of times with no success. This turned into a happy accident. I rolled out a 14"x12" square. Then rolled in tight and put it on a baking sheet. Let it rise and baked at 375 for 25 minutes. Oh so good!!
Chula King says
So glad to know that using the dough for bread works well! Thanks so much for letting me know.
Faith says
Have to try again tastes great but I must have done something wrong turned out more like dense like a roll.
Chula King says
Faith,
I'm sorry that the buns didn't turn out. My guess is that the ratio of flour to liquid wasn't correct. Did you weigh the ingredients? I always weigh the ingredients for bread/buns because of the variability in amounts dependidng on how one measures the ingredients.
Chula
Cathleen says
What if you don’t have a bread machine. Any advice?
Chula King says
Cathleen,
I haven't made these buns any way other than with the bread machine. However, I've made a number of different yeast-based rolls, pizza crust, etc., using my food processor with the steel blade and that works like a charm. Here's a recipe for rolls that I made for a dip using the food processor. You could just follow the food processor instructions for the hamburger buns!
If you don't have a food processor, then you could make the dough in a stand mixer.
Hope this helps!
Chula
Carrie says
I didn’t see where the water milk temp needed to be a certain temperature for the yeast to bloom, is this okay to be room temp or even cold?
Chula King says
Hi Carrie,
I always use instant or bread machine yeast, neither of which needs to bloom. Active dry yeast, on the other hand, does need to bloom.
With the instant or bread machine yeast, I used filtered water from my refrigerator which is somewhat cold. My bread machine heats whatever water temperature I start with to the proper temperature.
Chula
Michelle says
If you use active dry yeast, liquids should be 104°-110° in order for the yeast to bloom