Perfect your burger with my 1-Hour Homemade Hamburger Buns recipe, and skip the store-bought options for something way better.
Hi Bold Bakers!
Since no BBQ, picnic, beach day, or camping trip is complete without an incredible burger I decided this summer was the time to show you how to make my 1-Hour Homemade Hamburger Buns!
Since a burger is only really as good as its bun, you DO NOT want to go for those flavorless, store-bought buns! My Homemade Hamburger Buns are made with real yeast, milk, flour, a bit of butter, some sugar — and that’s it! Topped just like the real deal with sesame seeds, these look like the quintessential Hamburger Buns, but the flavor is tenfold! This bun recipe is right on time for 4th of July and you’re going to LOVE them!
How Do You Shape Hamburger Buns?
One of my talents is working with dough. There is a little bit of a trick to shaping the dough into a nice clean bun.
The trick is not to use both hands, rolling the dough around between your palms, but rather to use one hand to push the dough against the palm of your other hand, smoothing it out and tucking in the seams. Once you have one side nice and smooth place it seam-side down on your tray, revealing a smooth rounded bun! If it’s not perfect or you don’t get it nice and smooth on the first try, no worries, this takes practice!
How Do These Hamburger Buns Only Take an Hour?
The dough will rise 1 time for 20 minutes, then after being shaped, they rise for another 20 minutes. Lastly, they are baked for 18-20 minutes. You don’t have to be an expert bread baker to make the most incredible bakery style Hamburger Buns at home.
How Long Do Hamburger Buns Last?
These buns can be made 2-3 days in advance depending on if you’re going to toast your buns or not. If you’re going to serve them un-toasted they are nice and fluffy for up to 2 days. If you still have them after 2 days, I suggest toasting them.
How to Store Hamburger Buns
To store your Hamburger Buns, cover them in an airtight container at room temperature. Also, they can be frozen for up to 4 weeks.
Tips and tricks to making Burger Buns
- Use instant OR active yeast in this recipe
- Careful not to overheat the milk, it only needs to be lukewarm
- Don’t add all the milk in at once in case you don’t need it all
- Freeze the baked rolls in an airtight container in the freezer for up to 4 weeks
- You can replace the sugar with runny honey in the same quantity
- Top the buns with un-toasted sesame seeds
Try These Other Recipes!
- 1- Hour Dinner Rolls
- Traditional Irish Soda Bread
- Crazy Dough: One Base Dough, Endless Flavors!
I wrote a cookbook! The Bigger Bolder Baking Cookbook is available for pre-order!
And don’t forget to follow Bigger Bolder Baking on Pinterest!
- 4 cups (20oz/566g) all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon instant yeast* (if using active yeast see notes)
- 1 teaspoon salt
- 2 tablespoons (1oz/28g) butter, softened
- 1 1/2 cups (12floz/340ml) milk, warmed
- 1 egg yolk
- 2 tablespoons milk
- 3 tablespoons sesame seeds
In the bowl of a stand mixer fitted with a dough hook, add in the flour and sugar. To one side of the bowl, mix in the dry yeast. On the other side, mix in the salt, being sure they do not make direct contact as this can deactivate the yeast.
In a separate jug, combine the butter and milk then gently heat in the microwave just until the butter is melted and the milk is lukewarm.
Turn the mixer on low-speed and stream in the wet ingredients, holding some back to ensure the dough does not get overly wet. Once the dough forms a ball and cleans the bottom of the bowl, knead for about 6-8 minutes. The dough should be smooth and elastic.
Transfer the dough into a lightly greased large bowl and cover tightly with cling wrap and a tea towel. Let the dough rise in a warm place to proof, about 20 minutes.
After 20 minutes, turn the dough out onto a lightly floured surface. Using a dough cutter or knife, cut the dough into 9 (3 1/2oz/99g) balls.
Roll each ball against your work surface with your hand to shape into a smooth bun. The pressure against the table will help you get a round, smooth roll. This takes some practice.
Line a baking tray with parchment paper then place each bun (seam side down) about 2 inches apart on the baking tray.
Using a pastry brush, apply a thin even layer of egg wash to the buns, ensuring there is no excess dripping down the side of the bun (this can keep them from rising up evenly when baking).
Sprinkle each bun with sesame seeds then cover the tray with cling wrap, making sure the buns are sealed nice and tight. Place in a warm spot to proof for a second time for 20 minutes.
While the buns are proofing for a second time preheat your oven to 400°F (200°C).
After 20 minutes, GENTLY peel back the cling wrap.
Bake the buns for 18-20 minutes, until golden brown and risen.
Transfer the buns to a rack to cool, before slicing in half and serving.
Cover and store the buns in an airtight container at room temperature for up to 3 days. Freeze the buns for up to 4 weeks.
* This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form/sponge on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
*If using Active Dried Yeast you need to sponge the yeast to use: This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form/sponge on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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