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
Sharon says
I made these last night and they came out great except they didn’t rise as much as I wanted them to. Question: How do you cover them during the 30-35 minute rise in the oven? I wanted to allow for room to rise but couldn’t figure out how to...my master taste tester LOVED them despite them not being fluffy enough.
Chula King says
Hi Sharon,
Sorry that the buns didn't rise enough.
I use a half-sheet pan with sides (13 x 18) and put a 2" high half-size sheet pan extender into the pan (https://www.webstaurantstore.com/mfg-tray-176119-1537-half-size-fiberglass-pan-extender-for-13-x-18-pan-2-high/883176119.html). Then, I put another half-sheet pan inverted on top of the sheet-pan extender.
Hope this makes sense!
Chula
Gill says
This is the third time I have tried this recipe! The proofing is the most difficult part. I proofed on the proof setting on my oven, but it took nearly two hours. I also made a yeast starter. I think these aspects of the recipe need modifying. Also when I print the recipe there is no instructions for cooking the buns! When shaping the buns, if you have to adjust and have a few pieces left over, they do not roll together well. That bun is flat - I guess that's mine!
Chula King says
Gill,
I don't use the proofing setting on my oven - the temperature is just too low for proper proofing of the bread and rolls that I make. That's why I use the oven as described in the recipe. Also the instructions for cooking the buns are included in the recipe - Item #2: Preheat oven to 400°F. Bake 10 to 12 minutes, or until golden brown.
Scherry Schafer says
My family enjoyed these so much! I made one batch with bread flour and one with all purpose and my bread flour batch was way better . Not sure what happened with the second batch. They were more dense and heavier .
Chula King says
Hi Scherry,
I'm sorry that this didn't work out with all-purpose flour. I suspect that the problem was the flour. Several months back, bread/roll recipes that I make all the time using all-purpose flour just didn't work. When I got a new bag of flour, the problem went away. Anyway, thanks for letting me know that using bread flour works in the recipe!
Chula
Judy says
Best thing to come out of my bread maker so far. Thank you!!
Morgan P says
This is a great recipe, Easy and consistent, I’ve used it a dozen times. Fluffy and light buns, but hold up to our (impossible) burgers well. Tonight I sprinkled finely grated cheddar cheese over the buns after rising, before baking, to delicious results. Highly recommend!
Chula King says
Morgan,
I'm definitely going to try sprinkling on cheddar cheese like you described. Thanks so much for you comment!
Chula
restaurantthatdeliversnearme.website says
Great recipe. Thx
Christian McCulloch says
This recipe is amazing, always works! But I also need a hot dog bun recipe post PLEASE
Chula King says
Thanks Christian. I've not made hot dog buns. However, I would use exactly the same recipe if I were to make hot dog buns. The only differences would be to use 2.5 ounces of dough to make 8 hot dog buns and to form the dough into ovals.
Hope this helps.
Chula
Ali says
Tried loads of recipes for burger rolls and this one kicks the others out the park! Also works in a vegan form subbing milk for soy milk and butter for plant butter.
Bob says
So far - so good (pun intended). I have never been successful in the bun world despite years of trying. Various “can’t miss” recipes including King Arthur and Bob’s have failed in my hands. So my expectations were very low. Surprise - the buns came out looking just like the picture and taste as good as they look.
Frankly I can’t see the breakthrough in the ingredients. They are all pretty much the same. I think for me it was the discipline you elicited in measuring. I sifted, I weighed, I tossed flour in the air - and it worked. I also read a piece by Red Star which mirrored your advice on measuring and spoke to substituting active dry yeast.
I said so far because the question remains will these turn into hamburger rocks overnight. Store bought seem to last forever or until they turn green with all their preservatives. I’m hoping if I put these in a bag in the fridge they will still be edible tomorrow.
Any advice?
As I took my buns out of the oven I got two texts - one from Monopoly that I had won 2 dozen hamburger buns - and one from Burger King reminding me it’s Whopper Wednesday. When it rains it pours.
Thanks!
Chula King says
Hi Bob,
I store my hamburger buns in ziploc bags in the refrigerator just as you suggested. They won't be fresh from the oven, but are still soft and delicious.
Chula
Tami says
Made these tonight for the family, rave reviews from all generations. Didn’t change a thing. Thanks for the recipe, it’s a keeper.
Guess Who says
Delicious and fluffy!!! Great job with the measurements and weights.
Chula King says
Thanks so much for your comment!
Chula
Teresa says
Thanks loads for the recipe.. these turn out perfect. I always do the 8 buns ( i like a bigger meat to bun ratio). we're already for the BBQ.... now if only the rain would stop.. 😛 lol
Chula King says
Fingers crossed that the rain will stop!
Susana says
I made them today, for my home made burgers. They came out amazing and they are so easy to make!! Thank you!
I use my Oster 2-pound bread machine for pizza dough, and whole grain bread loaves quite a lot, but never made hamburger buns.
I doubled the recipe and there was still plenty of room in the machine bowl for the dough to rise, No overflowing.
I didn't have enough butter, so I completed with olive oild.
Also, I replaced 1/2 cup white flour ( I used regular all purpose) by 1/2 cup whole wheat flour . I noticed the dough was quite tough during the kneading process. So I added a little bit more water ( I wish I measured the "bit" for next time). May be this happended because the whole wheat flour absorbs more water?
They came out fluffy and soft, but could hold two patties, pickles, fresh tomato slices, without breaking. A total winner!!
Chula King says
Susana,
I'm so pleased that the hamburger buns worked out for you. In general, if I include whole wheat flour in a bread recipe, I need to increase the amount of liquid a bit. The reason is that the wheat germ and bran in whole wheat flour absorbs more water, just as you suggested!
Chula
Emma says
HI there...when you do the Julia Childs bread trick to get the dough to rise what do you cover it with in the oven? I want to make sure I do this correctly. Thanks!
Chula King says
Hi Emma,
I always use a rimmed half sheet pan when I'm making rolls. Once I've formed the rolls, I place a 2-inch sheet pan extender (https://www.webstaurantstore.com/mfg-tray-176119-1537-half-size-fiberglass-pan-extender-for-13-x-18-pan-2-high/883176119.html) in the pan and then place another half sheet pan upside down on top of the extender. I've been doing this for years and it works like a charm!
Hope this helps.
Chula
Jim Luff says
Used the recipe twice in my kitchen aid mixer. For the first batch I followed the recipe exactly, dumping in all ingredients in the order listed and ran the mixer until it was well mixed. After separating the dough into 8 parts and placing on a pan, the dough never rose much after 1 1/2 hour. It rose some during baking but not enough. On the 2nd batch I added the water and yeast to the mixing bowl and let the yeast bloom for about 15 minutes. Meanwhile, I mixed the dry ingredients together and the wet mixture in separate bowls, then added both to the yeast mixture. After mixing and separating into 8 pieces, the dough rose sufficiently and baked up to nice sized buns. I think in the first batch, my instant dry yeast didn't activate enough during the mixing process. The yeast for both batches came from the same container, so I know the yeast for both was good. I do like the recipe and will continue using it with my modifications. Thanks for sharing.
Rhonda Schlangen says
Love this recipe I'm going to try this week,
Want to get a bread machine and I'm looking at a West Bend Hi Rise. Do ya know anything about this maker?
Chula King says
I'm sorry Rhonda, but I'm not familiar with the West Bend bread machine.
Chula