Hamburger Buns

hamburger buns 2

My penchant for making things I could buy in the store continues.

I really don’t know what it is. I just. really. like it.

I’ve been making all our sandwich bread for a year now, and my ambitions are now turned to learning to make all the other sorts of bread we eat–buns, ciabatta, etc. Yep, folks. It’s official: I am a crazy person.

Michael had a hankering for hamburgers the last week and I decided that now was as good a time as any to try making homemade buns. They were pretty darn easy, and after adapting a few recipes, I came up with something that really worked out well. Michael and his brother Daniel loved them with their burgers. I ended up grilling a portobello mushroom and did without a bun, but I tried one and they were great!

They kept well for the two days we had them out on the counter in a bag. We froze the rest and will use them later, but we decided they are a bona fide hit!

Notes: I use SAF Instant Yeast. I keep it in a freezer (thicker) zip-top bag in my refrigerator. It keeps like a dream and works better and more consistently than any other yeast I’ve tried. If you make bread fairly often, it’s also a much better buy than buying individual packets of yeast. Also, I use bread flour because of a higher gluten content. I find I get softer bread this way.

You can certainly make these by hand. I’ve just included mixer directions here. If you’re making these by hand, add 2-3 minutes to the kneading time (since despite our best efforts, we just tend not to be as efficient as a motored mixer).

hamburger buns 1

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Hamburger Buns

  • Yield: 12 1x


  • 1c warm milk
  • 3 Tbsp warm water
  • 1 Tbsp sugar
  • 2 tsp yeast
  • 5 Tbsp butter, melted
  • 1 tsp salt
  • 2c bread flour
  • 1 1/22c all-purpose flour
  • egg wash: 1 egg + 1 Tbsp milk
  • sesame seeds (optional)


  1. In a liquid measuring cup or small bowl, combine milk, water, sugar, and yeast. Allow to proof (sit) for 3-5 minutes or until bubbles form at the top.
  2. Add to bowl of mixer, and add butter, salt, and bread flour. Mix on low speed using the dough hook attachment for 1-2 minutes or until bread flour is well incorporated. Add in all-purpose flour 1/2 cup at a time until bread dough pulls away from the sides. (I only used about 1 3/4c bread flour). It should still be moist but not sticky.
  3. Knead about 5 minutes (mixer on medium speed) or until smooth and elastic. Place dough in an oiled bowl, cover, and allow dough to rise for about 1 hour, or until doubled.
  4. Punch dough down and refrigerate for 30 minutes.
  5. Divide the dough into 12 balls for hamburger-sized buns or 18 for slider-sized buns. Place on a greased baking sheet and cover (I use plastic wrap sprayed with nonstick spray). Allow to rise until doubled in size, about 40 minutes.
  6. Combine egg and 1 Tbsp milk to make egg wash. Brush over tops of buns and sprinkle with sesame seeds if desired.
  7. Bake at 425 degrees for 10-12 minutes or until a golden. Allow to cool before using.



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  1. Thanks for a very good recipe. We have been looking for a bun recipe for ages and this will be our go to from now on.


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