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
kimmik says
Terrific. Thank you.
I recommend turning the baking pan because the oven may not distribute heat evenly throughout the chamber (mine didn't).
Chula King says
Thanks so much, Kimmik, for suggesting turning the baking pans!
Chula
Deborah Molyneux says
This is now my go to bun recipe...currently making a batch of dough for hot dogs tonight...thank you so much for sharing this recipe
Chula King says
So glad you liked the recipe!
Mac says
Thank you, the last one I tried ended with nice looking buns but very heavy. This recipe worked out excellent, only chamge I made is when to put the Yeast as I can't find machine Yeast here ( I warm the water and milk and add the Yeast with them, then flour then salt). Will also try this as a Loaf thank you again.
Chula King says
So pleased that the hamburger bun recipe worked out for you!
Chula
Anonymous says
These came out perfect. Thank you so much. Lena
Clif in Hawaii says
Excellent buns.light and airy. I substitute a cup white flour for a cup of wheat. I also add assorted herbs. My family loves these. P.S. They make a beautiful presentation.
Chula King says
I'm so pleased that the homemade hamburger buns turned out for you!
Chula
Donna Anderson says
Dear Chula,
The dough was perfect! No adjustments necessary! I normally take the dough out and manage the rise outside my machin as in my machine the top drys out, but today I let it go in the machine and even though it did seem dry my buns turned out beautiful we had a hambuger for lunch and it was great!! I've been having so many issues as I mentioned sicce I started weighing my flour trying to go by what the mill per brand says , I'm so glad I discovered your site !!! And will follow you !! Your a gift to a frustrated cook trying to perfect everything and getting worse results !! Your trial and error has help me and I'm sure many otberes, I am going to use the same receipe and make a loaf of bread. So do you use those weights for cookies as well? Thanks A Million Donna
Chula King says
Donna,
I'm so glad that the hamburger buns were a success! YAY for you!
Yes, I also weigh the ingredients for my cookie recipes (5 ounces/142 grams per cup of flour; 7 ounces/198 grams per cup of granulated sugar; and 7.5 ounces/213 grams per cup of packed brown sugar) - perfect every time.
Again, I'm so glad that the recipe was a success.
Chula
Donna Anderson says
One learns , typo errer
Donna Anderson says
I almost forgot Do you warm your liquids? For your buns? I am new to the bread machine too, I've heard 80° and room temp?
Sorry for so many questions but that's rhe onky way joke learns . Donna
Chula King says
Donna,
I'm happy to answer your questions.
Initially, I would warm the liquids before adding them to my bread machine. However, over time, I stopped warming the liquids and just added them straight from the refrigerator. I didn't detect any difference when I made the switch. I'm assuming that my bread machine has some sort of a thermostat that heats the ingredients based on their initial temperature. One thing that I always to, however, with water is make sure to use either filtered or bottled water. Tap water contains chlorine that can retard the growth of the yeast. Also, I always use instant or bread machine yeast.
Chula
Donna Anderson says
Hi Chula,
Thank you for your quick response , I too weigh everything for the last few years and have had more problems seeming like not enough flour as King Arthur says 120 per cup weight , and so I increased the flour to 128gr per cup seemed better then Gold Medela says 130 seemed better, and I have been afraid to do more flour and confused as all flours says there weight per cup is different but I think your measurement sounds better and with all your rave reviews it must be good and accurate so I'm making your buns today and will let you know how they turn out, also I had been told I cup liquid for 3 cups flour? Maybe that's where I've been having problems ? Thank You so much
Chula King says
Donna,
Hope the buns turn out! My measurements are the result of a lot of experimentation.
Chula
Donna Anderson says
One other question? Is 1 cup liquid enough for 340 gr of flour ? Are these US measurements?
Chula King says
Donna,
In general, yes 1 cup of liquid is enough for 340 grams of flour. This recipe uses an egg which also has a lot of variability in it in terms of the quantity of liquid. Therefore, when I want one cup of liquid (8 ounces, US measurement), I put the egg in a container on the scale, add 1/2 cup (or 4 ounces/113 grams) of milk, and enough water to total 8 ounces or 227 grams of liquid.
I know that this sounds fussy, but it works every time!
Chula
Anonymous says
Awesome burger buns!
Donna Anderson says
I was wondering what gram per cup you use? I use King Arthur Flour and he says 120 gr per cup this is my first time on your site
Donna Anderson says
I was wondering what gram per cup you use? I use King Arthur Flour and he says 1 cup is 120 gram and I see yours is much more at 340 total for 2 1/2 cup which would be 300 in King Arthur Flour and yiur is 40 gr more , I just want to make sure I do it correctly. THANK you so much I see rave reviews Donna
Chula King says
Hi Donna,
The King Arthur site uses 120 grams or 4.23 ounces per cup. I could be wrong, but I think that this measurement is based on the scoop and sweep method where you scoop a cup of flour and then "sweep" off the top. I've found that technique and other measurement techniques to be quite variable. Some time back, I settled on Julia Child's rule of thumb that one cup of flour is 5 ounces or 142 grams. Also, I've learned through the years that the most reliable way to achieve consistent results is to weigh the ingredients. That's why I include the weights with my recipes!
Specifically, for the hamburger buns, I always use the weight of 340 grams.
Hope this makes sense.
Chula
kira says
I made this EXACTLY as the recipe said. The dough cycle on the breadmaker finished, and I turned it out onto a floured piece of wax paper. It was GOO. A little heavier than pancake batter, but definitely not dough. I've put it in the over I prepared according to directions, but I'm not at all optimistic. And as to weighing it?? Good luck weighing goo!
Chula King says
Kira,
I'm sorry that this recipe didn't turn out for you. My guess is that you didn't actually weigh the ingredients going into the bread machine, especially the flour. There is a lot of variability in how one measures flour. The only way that I know to achieve a consistent product is to weigh all of the ingredients.
Chula
Tom says
I just got a new silicone hamburger roll bread mold. This is the first recipe I tried in it.
They came out great!! Good taste, good texture. I should mention that I found the dough too sticky at first and added about a quarter-cup more flour. The rolls were also cooked in about 8-9 minutes, not the 10-12 called for.
Based on the amount of ingredients, I expected the recipe would make just six rolls. I ended up making 8 and they were plenty big enough (in the 4" diameter molds) for a 1/3-pound "Bubba" burger.
I'll be making a lot of these!
Chula King says
Thanks Tom!
I'd love to know which silicone hamburger roll mold you used.
Chula
Thea says
Tried this today,,amzingggg taste and so soft ,,best buns ever in a bread machine recipe and I have tried many..lol..
Chula King says
So glad you liked them!