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
Mark says
I kept a small amount of the dough and vacum sealed it and froze it.
Then i thawed it, and let it sit until room temperature.
Rolled it out very thin, let it rize in the oven as per the recommendation.
It made a great thin crust pizza !.
Not your usual dough,,,,
But I enjoyed it very much.
I thunk it could be worth trying again as a deep dish pizza.
I'll let you know how it works out.
Chula King says
WOW - what a great idea! Please do let me know how it works out.
Chula
Mark says
I just made the buns for the first time,
They came out great.
Even for a inexperienced baker.
The recipe is pretty forgiving considering my amateur mistakes.
They were actually the best things to come out of my bread machine since I bought it.
From now on I will use weight to measure all my baking.
Thank you,
Mark
Chula King says
Thanks Mark! I totally agree with weighing the ingredients.
Chula
Angela says
These are delicious! I make them every week.
Chula King says
So glad you like the recipe!
Chula
Karen says
LOVE LOVE LOVE THIS RECIPE!!! Prettiest buns ever! I now have to have these buns on hand in addition to a loaf of bread. Have you ever made this bun recipe into a loaf of bread? Hope so as I have it in the bread maker right now.
Chula King says
Hi Karen,
Yes, this recipe makes an amazing loaf of bread! Hope your's turns out.
Chula
Rochelle Maxwell says
Do u bake the bread same time as the buns?
Chula King says
You should bake the bread for 30 to 40 minutes, depending on the size of the pan.
Christina Smith says
Also, I forgot to say thank you for including the measurements by weight. I hate finding recipes that are only measured by volume because you don't know how heavy-handed that person was in their cups of flour, for example, so converting to weight often has its challenges. Having the weight measurements is so so helpful and so much more accurate so it's very much appreciated!
Chula King says
Chrirstina,
I totally agree with you about the importance of using weights, especially in recipes using flour. I've found that weighing the ingredients not only enures prefect results every time, but also minimizes cleanup. For example, I'll put the bowl that I'm adding ingredients to, zero out the scale, and add the first ingredient by weight. Then, I"ll zero out the scale, and add the next ingredient by weight, and so on!
Chula
Christina Smith says
These were great. Rare that I find a one and done recipe for the breadmaker, usually I end up having to tweak something but these were great as written. The only change I made at all was to use a bit of bread flour because I didn't have enough all purpose on hand so I ended up using a mixture of the two and they turned out perfect. I love a homemade bun that actually holds the sauce without falling apart. Thanks for the recipe, it's a keeper!
Chula King says
Hi Christina,
I'm so glad that the recipe worked for you. Thanks for the tip for using a mixture of all-purpose flour and bread flour!
Chula
Mjp says
It's confusing then you state your tip from Julia Child...put the buns in an electric oven for 1 min 45 sec. At what temp? Is this to proof them or What? Confusing.
Chula King says
Sorry for the confusion. You turn your electric oven on and leave it on for 1 minute and 45 seconds. All this is doing is warming the oven to a proofing temperature, so whatever temperature you set will not be reached. Regardless of the temperatue I set on my electric oven, the starting temperature default is 100°. It takes 1 minute and 45 seconds for this beginning temperature to start to change. As soon as I see the temperature change, I turn off the oven and put the buns in. If you have a proofing function on your oven, use that.
Hope this helps.
Chula
Jean Benham says
First try for hamburger buns - this recipe was easy and turned out so very tasty!
Chula King says
So glad the recipe worked for you!
Chula
R says
So easy and delicious! It's so nice knowing that you can make things yourself. You know exactly what's in it - no nasties!
Chula King says
You're absolutely right - no nasties!
Danna says
When do I add the sesame seeds, at the end or before baking? Do I do an egg wash?
Chula King says
Hi Danna,
I brush the egg wash and sprinkle on the sesame seeds right before baking the buns.
Chula
Danna says
Thank you, I saw that after I posted. We made them and they were perfect! Making them again today.
Chula King says
Excellent!
Diane Davis says
Will be making these again. Had no buns for my burgers and didn't want to go out and buy some because it's raining quite a bit here in middle GA. But damn! Just damn these buns are good!
Chula King says
I'm so glad the recipe worked for you - it's raining here in Northwest Florida as well!
Chula
MAH says
They look wonderful. How many ounces of dough to make hotdog buns?
Chula King says
Hi Mah,
I've not made hot dog buns with this recipe. However, based on experience, I would use 2.5 ounces or 71 grams of dough for the hot dog buns.
Let me know if this works for you.
Chula
Katie says
These came out perfect! So easy! Thank you for the measurements. I will definitely be using more of your recipes.
Chula King says
Thanks so much Katie!
Chula
K says
These are so AMAZING! I've lost count of how many times I've made these now and they're perfect every single time. It's wonderful that the weights are included with the measurements as it always gives you a more predictable result. It sounds weird but we like breakfast sandwiches on these buns even more than biscuits because they're so light and fluffy.
The ONLY thing I did differently was use bread flour instead of all-purpose. I did make them with all-purpose flour to try and if that's what you have on hand, you're still going to get a fantastic result.
Thanks for the great recipe!
Chula King says
Thanks so much for your comment!
So pleased that you find the weights to be useful. I actually weigh everything.
Chula
Breanna says
For some reason my dough looked more like cake batter. Is that normal?
Chula King says
Breanna,
It souund like you did not use enough flour. I always weigh the ingredints to ensure the proper consistency of the dough. The quantity of flour can vary significantly depending on how it is measured, and weighing is the only way that I know of to consistently achieve the desired results. The weights used are included in the recipe.
Chula
Don Corley says
The buns are great, and simple to make. The recipes for 2x and 3x need to be edited - the amounts inside of parentheses have not been adjusted for the increases.
Chula King says
Hi Don,
Unfortunately, the way that the recipe card is put together, the 2x and 3x only works on the initial quantities, not on the added weights that I include. I wonder if it would be more meaningful to either delete the 2x and 3x option, or include the weights and the primary quantity rather than cups, etc.?
Chula
B. :) says
Hi! I love these buns and have done them a few times. I’m just curious if I can make the dough in advance and put it in the fridge? Does this affect anything?
Chula King says
I've not tried putting this particular dough in the refrigerator in advance. However, I've made other rolls/bread where I've put the dough in the refrigerator. As soon as the kneading stops (before the dough rises), I remove the dough from the bread machine, roll it in olive oil, place the dough in an oiled bowl, cover and it with plastic wrap. I refrigerate the dough for up to a day. This produces a very slow rise and actually enhances the taste.
I'd love to know whether this works for the hamburger buns!
Chula
Chula
Traci R says
Can these be par baked for brown n serve buns?
Chula King says
Traci,
I've made par baked brown n serve buns before with this recipe and it worked well. I haven't however tried this technique with the hamburger buns.
Chula