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
Kristyne says
These are amazing. Thank you so much! I have nothing to add except I have tried to make buns before and never have they turned out so well or been so easy.
Chula King says
Outstanding!
Donna says
I decided to make hamburgers for supper last night but didn't have buns. Looked at several recipes and choose this one. Boy am I glad I did! This recipe is amazing!! They taste like they came from a specialty bakery. The only thing I would do differently is to really press/flatten the buns down before the second rise...they became very puffy and high.
Chula King says
Donna,
I'm so glad that you liked the recipe for the hamburger buns. I totally agree that it's best to flatten the buns like you said!
Chula
Lesley says
Thank you so much for this recipe. I've been searching for a long time and have finally found the PERFECT bread machine bun. Terrific!
Chula King says
Lesley,
I'm so glad the the recipe worked for you! It's definitely a favorite of mine.
Chula
Gunter girl says
Bread machine dough cycle worked amazing !
Chula King says
Excellent!
Miss Coco Puff says
Thanks for the recipe, really easy to make and really enjoyable.
Chula King says
So glad you liked it!
Laurie says
I have made them they turn out really good!
Shireen says
I doubled the recipe ans made these with 2 c. WW flour and 3 c. AP flour. They are glorious!
Chula King says
Your adaptation of using whole wheat and all purpose flour in a 2 to 3 ratio sounds yummy! I'll have to try that.
Adrian Clarke says
Hi, This is my go to recipe for hotdog rolls and burger buns. I use my Rosewill breadmaker to make the dough just as you say. I then decide what to make. Sometimes I use this recipe as my basic loaf and cook it completely in my Rosewill. This makes a lovely loaf. Thanks for uploading this.
Chula King says
I'm so pleased that the recipe worked out for you Adrian! Thanks for letting me know.
Chula
Toby says
I made these testing out the new-to-me Sunbeam bread machine. It needed a little more water as I'm using Canadian flour, and I didn't press them hard enough so they are large and rounded but because they are so soft inside it won' matter. I will never ever buy hamburger buns again. I would certainly use this recipe to make dinner rolls as well. Thank you!
Chula King says
Excellent Toby! I hope you enjoy your "new-to-me Sunbeam bread machine." I use my bread machine all the time.
Chula
Barbara Gates Wilson says
Fabulous recipe! We made buns with half and a few days later a loaf with the other half. It held over very well in the fridge. Thank you!
sapat says
-I use King Arthur for ap flour. It has more protein than other flours. Is that ok?
-I don't have bread machine yease. Active Dryand Rap id Rise are what I have.. Which of those would be better?
-Recipe calls for only 1 large egg. So does that mean to only put the yolk in the machine and reserve the white for brushing? Is it 1 egg separated and save the white? (sorry if I'm missing something)
-do you cover the dough in the oven while proofing so the it doesn't dry out?
No pressure right? Was going to try and make thses today for supper tonight.
Thanks for the recipe. 🙂
Chula King says
Hi Sapat,
The King Arthur all-purpose flour should work fine. You're current that it has a higher protein content that other flours.
I would use the Rapid Rise yeast.
You should add the whole egg (yolk and white) to the bread machine with the other ingredients.
If desired, you can brush the buns with an egg wash before baking them. I use a whole egg mixed with 1 tablespoon of water for the egg wash.
I do cover the dough in the oven while they are rising. I have a set-up where I put a riser in the pan and cover with another rimmed baking sheet. However, you could cover them with a floured dish towel or plastic wrap that you've sprayed with non-stick spray.
Hope they turn out for you!
Chula
Shelley says
These are amazing - I've made them 3 times and every time they are perfect. Just wondering how long to bake for a loaf of bread?
Chula King says
Hi Shelley,
I'm so pleased that these turned out perfect for you. I haven't actually made them into a loaf. However, my rule of thumb is to bake the loaf for 20 to 25 minutes at 400°F. You want the crust to be golden brown and the loaf should sound hollow to the touch when you tap it on the bottom.
If you really want to be sure, then the interior temperature of the bread should register at least 190°F on a digital thermometer.
Let me know if you make this into a loaf and what you learned!
Chula
Dave Trumble says
They just came out of the oven. House smells fantastic. They look gorgeous! Can’t vouch for the taste because they are cooling but I have no doubt they’re going to be delicious. This really could not have been any easier, and what a beautiful dough when the bread machine finished at cycle. Thanks for sharing!
Chula King says
Hope they taste as good as they smell Dave!
Chula
Brad says
I also use this recipie for bread.
Holly says
This recipe is very forgiving. My son can't eat sugar or dairy. We made it with Erythritol, margarine, and almond milk AND my 7 year old who just started helping in the kitchen measured everything, so the amounts were definitely not exact. They still turned out fluffy and delicious.
Liz says
I have made these buns three times now. I am a hit and a miss baker and have had no issues whatsoever with your recipe! I bake on a stone that is parchment covered. I do your (Julia Child’s) proofing trick and I just use a linen hand towel as a covering. Your recipe is always at the front of my phones internet searches. Thanks for an amazing and easy recipe!
Chula King says
I'm so glad that the hamburger bun recipe turned out for your. I always use Julia Child's trick - perfect buns every time!
Chula