Name: 1-Hour Homemade Hamburger Buns Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 9 Buns
Ingredients: 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

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!

And don’t forget to follow Bigger Bolder Baking on Pinterest!

1-Hour Homemade Hamburger Buns Recipe

4.6 from 10 votes

Print Recipe

Author: Gemma Stafford

Servings: Buns

Prep Time 10 mins

Cook Time 20 mins

Proofing time 40 mins

Total Time 30 mins

Author: Gemma Stafford

Servings: Buns

Ingredients

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

Egg wash:

1 egg yolk
2 tablespoons milk

Topping:

3 tablespoons sesame seeds

Instructions

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.

Recipe Notes

*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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Comments & Reviews

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Guest

Jocelyne Herring

3 months ago

Hi Gemma
I was wonder if you can use the crazy dough recipe to make hamburger buns. I have tried that one and it was successful.

Member

4 months ago

Hi Gemma! I made it this time! I think last time I didn’t proof the dough enough. And for the crack last time, I realized because when I kneaded them into balls, they were not closed /sealed at the bottom. This time it’s smooth soft inside with no hard skin.
By the way, your burger’s size is so perfect! Thank you!

Kiki Damayanto-Amar

5 months ago

Hi Gemma. Your recipes are amazing. My family love cinnamon rolls and pretzel. Please make 1-hour cinnamon rolls and pretzel recipes. Thanks

Lisa M Altemose

OK, I’m a little confused. I’ve read your shaping instructions several times, and I still can’t quite understand what you mean about flattening and seams. Is there a video showing your technique? I shape my dinner rolls into balls, then proof in muffin tins. I’ve never used a technique (that I’m aware of) that you’re describing. Thanks!

6 months ago

I made this for dinner and my husband’s comment was “very burger”! A little bit crispy outside probably because over cooked for 2 more minutes. Still nice soft and moist inside, though. Gonna have it with just butter and almond butter tomorrow morning. Cannot wait . Just soooo good. But I did run into a few problems. 1. I took for granted that egg wash is just whole beaten egg, I brushed only on top. I guess the consistency affected the dough both during proofing and baking? They all turned out uneven and cracked on one side. 2. My burgers… Read more »

Robin Denicola

Hi Gemma,
My daughter and I enjoy baking with you:)
I’m to bring whole wheat burger buns to a gathering tomorrow, as they know I mill my grains, they are asking me to bring the buns. HELP! I do NOT have a mixer . My flour is 6 parts bronze wheat, 3parts spelt berry and 3 parts kamut grain. I have instant yeast on hand. Thanks a million!
Robin and Ashley

Elaine

Gemma, you have great recipes. Crazy dough is great fun! It’s a good way to get kids cooking. Thanks.

You might want to proofread recipes a little better. Seam came out seem in one instance. And, I don’t think you meant to say “blood temperature” as it came out on one recipe. It might be because spellcheck thinks it can read minds.

Keep up the great work.

Sue

Hi Gemma, had a disaster with this recipie.
When I checked the recipie I had put 240 mls of milk as stated but that is not 12 fluid oz as also stated!
I’m having another try but you may want to amend your recipie (or is it different in USA) I’m in the UK.
Kind regards, sue

Sarah Rhodes

Disappointed with fairly firm buns (not fluffy burger buns) not cooked through after 24 min at 200°. All ingredients are new & accurately measured. I was expecting those light, fluffy baps. What makes a lighter bake please?

Angela

Hi Gemma

Could this recipe be made gluten free and, if so, do you have any idea if it would turn out as a dough or batter after the initial mix?

Many thanks????