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
Deanna Wiens says
These buns turned out perfectly. Great texture and flavour! I strongly recommend weighing the ingredients-I’ve learned by trial and many errors that correctly weighing ingredient, rather than just using measuring cups and/or spoons, almost always ensures a successful result—especially with breads. On a side note, I believe that Canadian made all-purpose flour is equivalent to bread flour made in the U.S.
Chula King says
Deana,
So glad that the recipe for the buns worked for you! I totally agree with you about weighing the ingredients - that's the only way that I know to ensure consistent results.
Thanks for the information on Canadian-made all-purpose flour!
Chula
Sasha says
This is a great bun recipe! I followed all directions and they turned out nice and soft.
Chula King says
I'm so pleased that the recipe worked for you!
Chula
Lee says
Hi, I'm used to weighing all my ingredients and I see in the comments you mention to weigh the ingredients.
Unfortunately the recipe has only volume making it a research project to figure it out.
Any chance you can add a 2nd with weights?
Chula King says
I also weigh the ingredients in making bread. Weights are included in the recipe.
Christina says
These turned out fantastic! Soft yet sturdy enough to hold up to all the toppings! The kids and hubs loved these buns. We'll definately make these all the time from now on!
Chula King says
So glad the recipe worked for you, Christina!
Chula
Linda McCall says
When the dough cycle ended, I had a wet, sticky mess in the machine. Dumped it onto floured board and it just oozed all over. There was no way to form it at all. Had to just throw it all away. What a disappointment. I made pizza dough in the machine last week and it was excellent, so I don't think it was a fault of the machine. What could have gone wrong?
Chula King says
Linda,
I'm sorry that you ended up with a sticky mess.
My guess is that you didn't weigh the liquids and/or the flour. There is quite a bit of variability in the liquids and more importantly, the flour depending on how they are measured.
The only way that I can ensure that recipes such as this work out is to weigh the ingredients.
Chula
Lorena says
As good as a basic white bread hamburger bun gets. We all enjoyed it. It’s now in my bookmarks.
Chula King says
Excellent!
Chula
Anonymous says
I have used this recipe many times and it never fails. I love it.
Katharine says
Made these last night and they came out perfect! I didn't feel like dragging my 5 year old to the grocery store for over priced and stale hamburger buns! My husband was so amazed at how perfect these were.
Chula King says
Excellent!
Louise says
Hello. I've read almost all the comments but could not find an answer. Do you recommend using butter in the recipe or not? What difference does it make? The recipe doesn't call for it but it is pictured and you said it was probably from an older post. Can't wait to try your recipe as I also have a Zojirushi Mini! Thank you.
Chula King says
Louise,
I updated the recipe to include the inclusion of 2 tablespoons of unsalted butter. Initially, I added the butter, thus the picture. However, down the road, I omitted it.
Either way, the recipe works really well. Buy the way, I love my Zojirushi Mini!
Chula
SaneN85 says
So, I made these and while I read this over and over and saw butter listed at the top, it wasn't in the ingredient list in the little summary below which I kept re-referencing while making this. I guess I just ended up not including the butter lol. I still think they came out ok though. lol
I'm curious what the measurements are on the butter here (I tried to search the article and couldn't find it) so I can try these again but with butter, which makes everything better.
Chula King says
So sorry for the confusion. It must have been a hold-over from a previous recipe where I used 2 tablespoons of butter. However, with the current recipe, you don't need to add any butter.
Chula
Austin says
I make these all the time! I'll never buy buns again for my family. Also, I love your blog name! I'd say my PF is high 🙂
Chula King says
Thanks so much Austin - you made my day!
Chula @PudgeFactor
Donna Anderson says
Hi Chula,
I have written you with questions and you were so helpfull , I have a couple more questions ? As I really like your receipes:). What AP Flour do you use? for your buns and cookies? What yeast do you prefer? Also I have taken your lead on just putting the ingredients in the bread machine right out of the refrigerator, boy what a time savor! Also when baking your buns I've seen other videos baking them on the top shelf in the oven I have used the middle , which do you use ? Thank You for your time and all your time in perfecting receipes for all of us out here. You are a Blessing Sincerely Donna Anderson
Chula King says
Hi Donna,
I'm so glad that you like my recipes! In terms of your questions:
(1) I use King Arthur unbleached all-purpose flour for recipes that call for all-purpose flour. You didn't ask this, but I use King Arthur bread flour for recipes that call for bread flour.
(2) I use bread machine or instant yeast for all recipes that call for yeast. Specifically, I use Saf Instant Yeast (https://www.amazon.com/gp/product/B0001CXUHW/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1). I know that a pound of yeast is a lot. However, I divide the pound of yeast into four 4-ounce containers. I keep one of the 4-ounce containers in the refrigerator and put the others in the freezer until I need one.
(3) My electric oven only has two shelves. I almost always use the top shelf which is pretty much in the middle of the oven. I hardly ever move that shelf up to the top or use the bottom shelf in the oven.
Hope this helps!
Chula
Malcolm A says
Chula,
Made this yesterday... Excellent instructions and easy.. They were quite tasty.. I made the a little to tall, I'll press them down the next time I make these and I WILL. I love the fact that you use weight for your measure. Aside from the operator error these were GREAT!! and be the go to... no more store bought rolls.
Chula King says
Malcolm,
I'm so pleased that the recipe worked for you. I'm equally pleased you commented on my using weights for my measures. Through the years, I've found that the only way to achieve consistent results is to weigh the ingredients!
Chula
Michael says
Sorry, should have said milk, egg and water.
Michael says
I have not yet tried this recipe,but I will. I'm glad I read the comments as I assumed that your reference to 8 oz of flour, egg and water was fluid ounces. Turns out it's weight.
Chula King says
Yes Michael - the reference to the milk, egg, and water is by weight. I've updated the recipe to make that clear!
Chula
Madge Mark says
Do you actually put the burger buns in the oven to proof ?
Chula King says
Madge,
I turn my electric oven on for 1 minute and 45 seconds and then turn the oven off. When I first turn my oven on, the default temperature is 100°F. It takes a minute and 45 seconds for the temperature to start to rise above 100°F. As soon as this happens, I turn the oven off, and I wait about five minutes for the heating element to totally stop heating. Then put the rolls in the oven to proof. This works perfectly for me.
Chula
Rainy says
I am just starting to learn to bake bread. Have never had much luck with it.
I followed this recipe to the letter, weighing the ingredients and using the bread machine dough cycle.
When I peaked in the bread machine during the 1st rise it looked beautiful, smooth and fluffy. But when the cycle was over it was gloppy and wet. I don't know if that's how it's supposed to be or not.
I turned it out and cut it up and made the buns as instructed, heated the oven for 1 min 45 sec. then put the buns in to rise. When I took them out after 30 minutes they were beautiful, smooth and fluffy again. But as I set them aside to heat the oven to 400, they deflated completely.
What am I doing wrong?
Chula King says
Rainy,
I wish I had an answer for you on this. After the dough cycle finished, the dough shouldn't have been gloppy and wet. However, since you weighed the ingredients, I can't imagine that you added too much liquid.
Sometimes dough will deflate if it hasn't been kneaded enough, but this shouldn't have been the case since you used the bread machine.
I'm sorry that I don't have a better response for you.
Chula