Homemade Burger Buns are SO much better than anything store-bought! Beautifully light and fluffy inside, and slightly crusty on the outside. These buns are the perfect canvas for any type of burger.
Yield:
8 buns
Prep Time:20minutes
Cook:15minutes
Tessa's Recipe Rundown...
TASTE: So rich and tasty, with a tiny hint of sweetness. TEXTURE: Paradoxically light and fluffy AND rich, with a slightly crusty exterior. EASE: This dough takes about 10 minutes to come together and is on the sticky side, but follow the recipe exactly, and you’ll be enjoying these buns in no time. PROS: 1,000 times better than any store-bought burger bun. CONS: Dough is a little sticky, which can be challenging to work with – but follow my instructions and you’ll be good to go. WOULD I MAKE THIS AGAIN? I’ve made this recipe many times!
I have had a longtime obsession with these Burger Buns. Be warned: once you make these you’ll never want store-bought buns again.
They’re the perfect way to elevate your burger game. Your summer cookouts will never be the same.
These homemade hamburger buns feature a light brioche base, which makes them incredibly fluffy yet rich, and a little crusty on the outside. They’re soft yet sturdy enough to contain even the juiciest burger or any sandwich.
Below, I’m sharing all my tips and tricks for how to make my homemade hamburger bun recipe, which will seriously wow anyone who comes to your next summer BBQ.
Get ready to enjoy the best burgers of your life!
How to Make Homemade Burger Buns from Scratch
Ingredients for Hamburger Buns
Warm milk – Whole milk, for best results. Between 105° and 120°F is perfect. The milk enriches this dough for a softer, fluffier texture.
Warm water – Also at around 105° and 120°F. Too hot and it will kill the yeast; too cold and it will take forever to rise.
Instant yeast – I prefer to use instant yeast, but active dry yeast will work too. More on this below.
Sugar – Just a little, to bring some moisture to the buns and to help with browning, so please don’t skip the sugar.
Egg – One large egg, about 56 grams in shell, at room temperature. Like the milk, the egg enriches the dough to make the buns rich, tender, and soft. You will need an additional egg for the egg wash.
Bread flour+ All-purpose flour– Measured correctly, preferably using a digital scale. It’s important to use bread flour and all-purpose flour for this recipe. More on this below.
Salt – I prefer to use fine sea salt because I prefer the flavor, but table salt works just fine. The amount of salt used doesn’t make this bread salty, it instead lifts all the other flavors, making for a well-rounded flavor profile. Learn more about the differences between types of salt here.
Butter – Used to add moisture and flavor, resulting in a slightly buttery and rich yet light and fluffy texture. Always use unsalted butter in baking.
Sesame seeds – To top the rolls with. Optional, but I love them! You can use poppy seeds, everything bagel seasoning, or leave them plain – totally up to you.
Overview of Instructions – How to Make Homemade Hamburger Buns
Combine the first few ingredients. In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, yeast, sugar, and egg.
Add the flour. Mix until incorporated.
Mix in the salt and butter. Knead on medium-low speed for about 10 minutes, or until the dough comes together into a soft yet tacky dough (should not be unbearably sticky). Avoid adding too much extra flour because it will create tough buns. It’s better to be sticky at this step, I promise!
Allow to rise. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 to 2 hours. Note that enriched dough will take a little longer to rise than dough made without butter, milk, or eggs.
Divide the dough and shape the buns. Divide the dough into 8 equal parts. Gently roll each portion of dough into a ball and place on a parchment paper-lined baking sheet, 2 to 3 inches apart.
Allow to rise again. Cover with a clean towel and let rise again until puffy and almost doubled, 1 to 1 1/2 hours.
Egg wash the burger buns. Brush the tops of the buns lightly with the egg wash. This will encourage a deeply golden shiny exterior and provide a glue for the sesame seeds to stick to. Sprinkle with sesame seeds.
Bake. Bake at 400°F for about 15 minutes, rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely before slicing, topping, and serving.
Which Yeast Is Best to Use For Burger Buns?
Instant yeast, also called rapid rise or quick rise yeast, helps these buns rise faster. You can buy my favorite yeast on Amazon. This type of yeast is specifically formulated to allow you to skip proofing (the step where you combine the yeast with warm liquid and allow it to sit for a few minutes until it becomes bubbly). Instant yeast can be directly added in with all of the other ingredients.
How Can I Use Active Dry Yeast Instead Of Instant Yeast?
Yes, you can swap instant yeast for active dry yeast at a 1:1 ratio. Active dry yeast will take about 20% longer to rise. Here’s how to slightly speed up that process:
Combine the active dry yeast with the warm water and warm milk called for in the recipe and allow it to proof for 5 minutes, until frothy.
Then add to the bowl with the other ingredients and proceed with the recipe as written.
How to Tell When Burger Bun Dough Has Properly Risen
After kneading, shape the dough into a ball. Place in a lightly-oiled mixing bowl. I like to use a glass bowl, so I can see how much it’s rising. I’ll even snap an iPhone picture of the dough before rising, so I can compare it later.
Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free location. Near a sunny window or even a hot oven or laundry dryer (away from scented dryer sheets) are great options. Ideal rise temperatures are between 80°F and 90°F. Lower temperatures will require more rising time.
The dough is done rising when it’s about doubled in size and passes the “ripe” test. Gently stick two fingers in the risen dough up to the second knuckle and then take them out. If the finger marks remain, the dough is ready for shaping into balls. If not, cover and let the dough rise longer until it is.
The same finger test can be done again after the second rise, when the rolls are shaped and getting ready for baking.
Here’s what my burger buns dough looked like before and after rising:
How To Tell If You Have Over-Proofed Your Hamburger Buns
This can happen easily if your kitchen is very hot, or if you’re super busy and forget to check on the buns. If your buns have over-proofed, they will likely deflate while egg washing, or look deflated once baking. Over-proofed buns will look a little sad, but they should still taste fine.
Do I Have to Use Bread Flour For These Burger Buns? Can I Use Just All-Purpose Flour Instead?
For best results, I really recommend sticking with both bread and all-purpose flour as written. Bread flour contains a higher percentage of protein than all-purpose flour, which helps develop the gluten in the dough. Gluten is the backbone of any bread’s structure and since we are adding ingredients that prohibit gluten development (butter, egg, sugar), this dough needs that additional protein to develop its structure and prevent them from falling flat. When testing this recipe, I found that making the buns with all bread flour resulted in buns that were too tall and stiff. The addition of all-purpose flour balances this out.
Can I Knead This Dough By Hand Without A Mixer?
Probably not, unfortunately. This dough is on the sticky side and requires a lot of kneading to develop that gluten, which is best done in a stand mixer with the dough hook attachment. If you want to give this recipe a try without a stand mixer, check out my How to Knead Dough article here.
How To Make Fluffy Bread
Avoid adding too much extra flour to the dough. Since this dough is enriched and takes quite a while to come together, it’ll look really wet and sticky. Your instinct might be to add extra flour; however, any extra flour will create a denser, tougher bun instead of the light, fluffy, brioche-style bun we want.
It’s better to be sticky than dense. The sticky factor will continue to lessen as the dough is kneaded and especially as it rises. If the dough doesn’t seem like it’s coming together at all, let it rest for about 10 minutes before continuing kneading to relax the gluten.
How to Shape Burger Buns
Knowing how to properly shape burger buns, as well as bread rolls, makes the difference between sad flat buns and beautifully round tall ones that look professional. Just take a look at how this recipe looks when properly shaped vs. improperly shaped:
Deflate the dough. Once the dough is risen, press it down to deflate it slightly.
Place on work surface. Place the dough onto a clean surface (not a floured surface).
Divide the dough. Use a bench scraper to section the dough into 8 equal pieces. Feel free to eyeball it, but if you’re a perfectionist like me, weigh the entire mass of dough, divide that number by 8, then portion each piece perfectly by weight.
Shape into rounds. As you’re shaping each piece into a round, make sure to tug on pieces of dough to bring towards a central point. Pinch those pieces together to create a very tight, taught ball of dough. Roll the ball on your work surface to even out. This will help the buns rise beautifully.
Don’t flour the work surface. Don’t flour your work surface when shaping the buns because you want some resistance to roll them into taut balls.
Tip if the dough is too sticky to handle easily: Very lightly oil or flour your hands – just enough that you can handle the dough without it sticking to your hands.
Can This Recipe Be Made Into Sliders?
Yes! Simply divide the dough into 15 and place in a 9×13-inch metal pan. Bake at 400°F for 15-20 minutes, rotating halfway through baking, until the tops are golden brown.
How Do I Make These Burger Buns Ahead Of Time?
Most yeasted doughs can be made ahead of time. I recommend preparing the buns through the first rise, dividing and shaping the rolls, letting them rise for about 20 minutes, then covering them well with plastic wrap and refrigerating for up to 24 hours. Chilling the dough like this stunts the rising, preventing the dough from rising further. Remove from the fridge and allow to sit at room temperature for at least another hour. If the buns haven’t doubled in size yet, continue to leave the buns at room temperature until doubled, before baking as the recipe directs.
To make these hamburger buns further in advance, freeze the unbaked rolls after their first rise and shaping. Place the rolls in a baking pan, cover tightly with plastic wrap, and store in an airtight container in the freezer for up to 2 months. Loosen the plastic wrap and thaw to room temperature. Let rise until an indentation made with your finger into the dough remains and proceed with the recipe as written.
How to Store Burger Buns
Store baked, cooled burger buns in an airtight container for up to two days at room temperature.
How to Freeze Hamburger Buns
Store in an airtight container in the freezer for up to two months. Let defrost at room temperature or in the microwave before toasting the buns in your toaster or on your griddle or grill.
Homemade Burger Buns are SO much better than anything store-bought! Beautifully light and fluffy inside, and slightly crusty on the outside. These buns are the perfect canvas for any type of burger.
Ingredients
3tablespoons(44 grams) warm whole milk,between 105° and 120°F
In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, yeast¹, sugar, and egg.
Add the flour to the bowl, and mix until incorporated. Mix in the salt and butter. Knead on medium-low speed for about 10 minutes, or until the dough comes together into a soft yet tacky dough (should not be unbearably sticky). Avoid adding too much extra flour because it will create tough buns. It’s better to be sticky than dense, I promise!
Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 to 2 hours².
Line two baking sheets with parchment paper³. Divide the dough into 8 equal parts. Gently roll each portion of dough into a ball and place four to a baking sheet, 2 to 3 inches apart. If your dough is unbearably sticky, lightly grease your hands with cooking spray or lightly dust the tops of each dough ball with flour before rolling. Cover with a clean towel and let rise again until puffy and almost doubled, 1 to 1 1/2 hours.
Preheat the oven to 400°F. Brush the tops of the buns lightly with the egg wash. Sprinkle with sesame seeds. Bake the buns about 15 minutes, rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely.
Serve or store in an airtight container in the freezer for up to one month. Let defrost at room temperature before reheating in a 350°F oven until warmed or toasting.
Recipe Video
Recipe Notes
1. If using active dry yeast instead of instant yeast: Combine the active dry yeast with the warm water and warm milk called for in the recipe and allow it to proof for 5 minutes, until frothy. Then add to the bowl with the other ingredients and proceed with the recipe as written.2. Gently stick two fingers in the risen dough up to the second knuckle and then take them out. If the finger marks remain, the dough is ready for shaping into balls. If not, cover and let the dough rise longer until it is.3. While silicone mats work with this recipe in a pinch, please note that the buns won't be as squishy and will have a firmer, slightly chewier bottom.To Make Slider Rolls: Divide the dough into 15, place in a 9x13-inch metal pan, and bake at 400°F for 15-20 minutes, rotating halfway through baking, until the tops are golden brown.
Course :
Main Course
Cuisine :
American
Keyword :
Burger bun recipe, burger buns, Hamburger buns
This recipe was originally published in 2015 and updated in 2023 with new photos and recipe improvements. Photos by Joanie Simon.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
About Tessa...
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
I have made your burger buns time and again — and they are the best! One quick question. Would it be possible to make these buns using only all-purpose flour? I’m looking for something a little lighter to serve turkey sandwiches on average Canadian Thanksgiving. If you could let me know your thoughts on this, I would greatly appreciate it.
Kiersten @ Handle the Heat
— October 6, 2022 at 7:17 am
Hi Donna! I wouldn’t recommend making these with only all-purpose, as it won’t provide enough structure. I would instead recommend trying Tessa’s delicious Dinner Roll recipe. It’s a very similar recipe, but contains more enriching ingredients to give a softer finished roll. Alternatively, we also have this Hawaiian roll recipe, which are also deliciously soft! Good luck and happy baking 🙂
Brilliant, have been making this recipe for a couple of years. Will never be buying burger buns again.
Take care when adding the water it can turn out a little wet.
I made this recipe and the whole wheat version today and I wish I could return the buns I bought at the store recently. It is true, you will not want store bought buns after you make these. The white version dough remained very sticky so I kneaded it maybe closer to 15 minutes. I should have reread where it states to let the dough rest for 10 minutes. Resisting adding more flour, I slicked up my hands and got the dough in the bowl to rise, which for me was a little more than an hour. Both recipes turned out great. I’m learning more about finger testing my dough during each rise to see when the dough is ready. My husband loves these! With both recipes, I made 8 hamburger buns and 8 hot dog buns with the hot dog weenie being cooked inside the dough. When I shape hot dog buns again, this recipe could easily make 10 or more as the hot dog doesn’t need as much dough. Would love to see a recipe with sprouted wheat flour or be taught how to convert. I know I can go other places, but I trust Handle The Heat the most when it comes to baking. Thank you!
Hi Tessa, thank you for your recipes. I will like to know if bread flour is the same as white flour. I’m in Nigeria and most of the grains in the stores are usually labelled as “whole wheat, unbleached all purpose flour, white flour” and thd gluten free alternatives. I’m yet to come across “bread flour” even at the high end stores.
Please advice
Hi Yvonne! I’m not sure if white flour in Nigeria is bread flour, that’s typically all-purpose flour in the U.S., which we don’t recommend for this recipe. I’m guessing that white flour is bleached all-purpose flour. Are you able to purchase bread flour online?
Amazing recipe. I will never buy store bought again. I only had skim milk so substituted with whipping cream, and no bread flour so I used AP flour but added wheat gluten.
Still turned out amazing.
I will pick up bread flour for the next time.
5 stars, hands down!!
These were the best burger buns. (no more grocery store for me) Nice and soft but sturdy. I was concerned since they were so soft that the buns would fall apart but that was not the case. Please do watch Tessa’s tutorial on this burger buns recipe, I think it had very helpful information. Thank you again, Tessa!
They turned out! Not quite as evenly dark as yours, but just as light and fluffy and pillowy soft. I was worried, as the dough never really seemed to “come together.” The beautiful lump that I started kneading (in my Kitchen Aid mixer), quickly turned soft – almost like batter. I tried the 10-minute rest and more kneading. I eventually added another 3 to 4 tablespoons of flour (my altitude should handle it, I hoped), and increased the speed a notch.
We did not have instant yeast on hand, so I started the dry yeast with water and sugar for 5 minutes. I used the King Arthur altitude tips of reducing the yeast and making a “sponge” of the yeast, milk, balance of the water, and 127 grams of bread flour, letting it “work” for a few hours in the refrigerator. Then I mixed egg and sugar, added the sponge, and continued with the rest of the flour, and finally the salt and the butter. My butter may not have come fully to room temperature.
Finally, though – I didn’t give up! – the dough began to show some “windowpaning” in the bowl. I started tearing off pieces – there was no way that dough was going to let me cut it into 8ths – and rolling into (uneven) rounds for the final rise. Some egg wash and sesame seeds, a slightly warmer oven (405°), and 12 minutes later a gorgeous set of burger buns. (Photos are on instagram @doulosg.)
I have made these 3 times and the last time I made 32 for a gathering. Unbelievable. Fantastic. I tried forming into a loaf and also amazing. After forming into a ball I flattened them a little. Gorgeous. Thank you
Thank you for posting this great recipe for hamburger buns. The recipe was easy to follow and the video on “how to” was great to watch prior to baking. You do a great job of explaining your recipes. I will say that a “store bought” hamburger bun will never grace my home again!
Great recipe! Great explanation too. I made some buns last night and it came out beautiful soft and better than store bought.. Thank you so much and may God bless you
Hi Joni, I’m so glad you love these burger buns! I haven’t tried baking these into a loaf, and I’m not sure that would turn out. You can check out my Ultimate Simple Dough recipe, which includes instructions for how to make a loaf of sandwich bread: https://handletheheat.com/ultimate-simple-dough-recipe/
Thank you. I have used your Hamburger bun recipe and nothing compares. I will check out the ultimate dough recipe. Does that make a soft loaf. So many bread recipes for bread are heavy and not light that’s why I thought about the hamburger bun recipe but, I will check this out.
Don: I make these buns all the time. Tessa’s recipe indicates that it gives 8 buns, but I find those too big for our purposes, so I usually make about 10 from each recipe. The actual weight will vary each time. Just take the weight of the whole ball of dough (remember to subtract the weight of your bowl), and then divide it by the number of buns you want. I find that when I make them, anything from 70 – 90 grams of dough makes a size that works for me and I get 10 or 11 buns from the recipe.
I never leave reviews…ever, but I have to for this one. I have been trying to get a bun recipe that works for my burgers and when I found this one (two flours and butter cut at the end) I knew I was in for something good.
Made this in dry Alberta, Canada and it turned out fantastic. This is the bun recipe I have been looking for.
No weighing at all, just straight measurements and this is the first recipe I have seen that needed zero alterations. I usually go to war with many recipes in my kitchen (I spent a year nailing down angel food cake), but this one just worked.
Everyone was blown away by these. I made the same burgers I always do and only changed the bun and everyone said it was my best burger ever. Now I have to start looking at your other recipes.
This is the second recipe for burger buns that I tried so far and now i’m finally satified. They are extremaly tasty, my husband was very happy with burgers he made with them.
They are very delicious even with butter only.
Oh my gosh. I have made these many times, and every time I make them I love this recipe even more. Absolutely delicious. And the leftovers (and these days, a household of two has leftovers) freeze beautifully. We use them as burger buns, but also just as sandwich buns, with any kind of filling. Thank you Tessa. Great recipe, and great instructions!
Followed the recipe exactly and let the stand mixer so all the hard work. I did not add al the flour all at once to ensure the right consistency and ended up needing just a bit less than the recipe calls for. It was a particularly humid day and that can affect the ratios. Thanks for a great recipe! I have a picture but don’t see a way to attach it.
These are PHENOMENAL. My husband let me know that I can go ahead and make them every week for his work sandwiches. 🙂 Thank you for all of your recipes. They always come out great.
Dawn Thompson Bridgeford
— August 27, 2020 at 8:34 am
Have made these wonderful buns many times now, and they are a huge hit. Question for Tessa or her fans: Can I divide the dough into 12 or 16 for little slider buns? If so, should I adjust the baking time? Thanks everyone, very much!
Finally made these! It’s no exaggeration that the dough is sticky! Didn’t spend time shaping them, so they’re not perfectly round, but they’re light and beautifully brown. I added no extra flour except on my hands before cutting and putting them on baking sheets. One substitution I used was coconut cream in place of whole milk. I also sprinkled seaweed flakes with the sesame seeds on top for more color. Will be making these again!
Thank you so much for doing this recipe in cups vs grams. I don’t have a scale but I do have measuring cups. I will be trying this weekend. And thank you for the video showing the steps!
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Awesome buns!
I have made your burger buns time and again — and they are the best! One quick question. Would it be possible to make these buns using only all-purpose flour? I’m looking for something a little lighter to serve turkey sandwiches on average Canadian Thanksgiving. If you could let me know your thoughts on this, I would greatly appreciate it.
Hi Donna! I wouldn’t recommend making these with only all-purpose, as it won’t provide enough structure. I would instead recommend trying Tessa’s delicious Dinner Roll recipe. It’s a very similar recipe, but contains more enriching ingredients to give a softer finished roll. Alternatively, we also have this Hawaiian roll recipe, which are also deliciously soft! Good luck and happy baking 🙂
I wasn’t very confident about the buns as the dough was very sticky, but they turned out beautifully. I will definitely make these again.
Brilliant, have been making this recipe for a couple of years. Will never be buying burger buns again.
Take care when adding the water it can turn out a little wet.
I made this recipe and the whole wheat version today and I wish I could return the buns I bought at the store recently. It is true, you will not want store bought buns after you make these. The white version dough remained very sticky so I kneaded it maybe closer to 15 minutes. I should have reread where it states to let the dough rest for 10 minutes. Resisting adding more flour, I slicked up my hands and got the dough in the bowl to rise, which for me was a little more than an hour. Both recipes turned out great. I’m learning more about finger testing my dough during each rise to see when the dough is ready. My husband loves these! With both recipes, I made 8 hamburger buns and 8 hot dog buns with the hot dog weenie being cooked inside the dough. When I shape hot dog buns again, this recipe could easily make 10 or more as the hot dog doesn’t need as much dough. Would love to see a recipe with sprouted wheat flour or be taught how to convert. I know I can go other places, but I trust Handle The Heat the most when it comes to baking. Thank you!
So thrilled that you enjoyed these buns so much, Joann!!
Hi Tessa, thank you for your recipes. I will like to know if bread flour is the same as white flour. I’m in Nigeria and most of the grains in the stores are usually labelled as “whole wheat, unbleached all purpose flour, white flour” and thd gluten free alternatives. I’m yet to come across “bread flour” even at the high end stores.
Please advice
Hi Yvonne! I’m not sure if white flour in Nigeria is bread flour, that’s typically all-purpose flour in the U.S., which we don’t recommend for this recipe. I’m guessing that white flour is bleached all-purpose flour. Are you able to purchase bread flour online?
Amazing recipe. I will never buy store bought again. I only had skim milk so substituted with whipping cream, and no bread flour so I used AP flour but added wheat gluten.
Still turned out amazing.
I will pick up bread flour for the next time.
5 stars, hands down!!
So happy you loved this recipe!
What if you don’t have milk? Substitutes?
We don’t bake with substitutes, so I can’t say for sure!
These were the best burger buns. (no more grocery store for me) Nice and soft but sturdy. I was concerned since they were so soft that the buns would fall apart but that was not the case. Please do watch Tessa’s tutorial on this burger buns recipe, I think it had very helpful information. Thank you again, Tessa!
Wonderful! So happy you loved this recipe, thanks for the rave review! 🙂
This bread mixture is way too wet. I’ll cut down on the water next time but it was way too sticky to even work with.
They turned out! Not quite as evenly dark as yours, but just as light and fluffy and pillowy soft. I was worried, as the dough never really seemed to “come together.” The beautiful lump that I started kneading (in my Kitchen Aid mixer), quickly turned soft – almost like batter. I tried the 10-minute rest and more kneading. I eventually added another 3 to 4 tablespoons of flour (my altitude should handle it, I hoped), and increased the speed a notch.
We did not have instant yeast on hand, so I started the dry yeast with water and sugar for 5 minutes. I used the King Arthur altitude tips of reducing the yeast and making a “sponge” of the yeast, milk, balance of the water, and 127 grams of bread flour, letting it “work” for a few hours in the refrigerator. Then I mixed egg and sugar, added the sponge, and continued with the rest of the flour, and finally the salt and the butter. My butter may not have come fully to room temperature.
Finally, though – I didn’t give up! – the dough began to show some “windowpaning” in the bowl. I started tearing off pieces – there was no way that dough was going to let me cut it into 8ths – and rolling into (uneven) rounds for the final rise. Some egg wash and sesame seeds, a slightly warmer oven (405°), and 12 minutes later a gorgeous set of burger buns. (Photos are on instagram @doulosg.)
Thanks for a great recipe!
Yay! I’m glad they still turned out well for you! They looked absolutely delicious on IG, I’m so happy you enjoyed them 🙂
I have made these 3 times and the last time I made 32 for a gathering. Unbelievable. Fantastic. I tried forming into a loaf and also amazing. After forming into a ball I flattened them a little. Gorgeous. Thank you
Amazing!! I’m so thrilled to hear this, Vivian 🙂
Thank you for posting this great recipe for hamburger buns. The recipe was easy to follow and the video on “how to” was great to watch prior to baking. You do a great job of explaining your recipes. I will say that a “store bought” hamburger bun will never grace my home again!
Great recipe! Great explanation too. I made some buns last night and it came out beautiful soft and better than store bought.. Thank you so much and may God bless you
The best recipe ever. Can you make a loaf of bread with this recipe?
Hi Joni, I’m so glad you love these burger buns! I haven’t tried baking these into a loaf, and I’m not sure that would turn out. You can check out my Ultimate Simple Dough recipe, which includes instructions for how to make a loaf of sandwich bread: https://handletheheat.com/ultimate-simple-dough-recipe/
Thank you. I have used your Hamburger bun recipe and nothing compares. I will check out the ultimate dough recipe. Does that make a soft loaf. So many bread recipes for bread are heavy and not light that’s why I thought about the hamburger bun recipe but, I will check this out.
It does make a soft loaf! I hope you give it a try!
Great recipe! The buns turned out fluffy and about twice the size I had envisioned. 🙂
I ended up using 4 cups of bread flour and no AP flour at all.
So glad you tried these buns out!
I have recently received a silicon hamburger bun pan. I bake by weights not volumes. What is the weight of each dough bun? Thanks.
Don: I make these buns all the time. Tessa’s recipe indicates that it gives 8 buns, but I find those too big for our purposes, so I usually make about 10 from each recipe. The actual weight will vary each time. Just take the weight of the whole ball of dough (remember to subtract the weight of your bowl), and then divide it by the number of buns you want. I find that when I make them, anything from 70 – 90 grams of dough makes a size that works for me and I get 10 or 11 buns from the recipe.
I’ve made these twice, and even after eating them with sloppy Joe’s, my family will finish off the remaining buns with some Kerrygold. So good!
I’m so glad you and your family have been enjoying these buns! Hooray!
I never leave reviews…ever, but I have to for this one. I have been trying to get a bun recipe that works for my burgers and when I found this one (two flours and butter cut at the end) I knew I was in for something good.
Made this in dry Alberta, Canada and it turned out fantastic. This is the bun recipe I have been looking for.
No weighing at all, just straight measurements and this is the first recipe I have seen that needed zero alterations. I usually go to war with many recipes in my kitchen (I spent a year nailing down angel food cake), but this one just worked.
Everyone was blown away by these. I made the same burgers I always do and only changed the bun and everyone said it was my best burger ever. Now I have to start looking at your other recipes.
Thanks for this!
This makes me so incredibly happy! I’m so thrilled these burger buns were a hit. Thank YOU for the kind feedback, Kevin!
This is the second recipe for burger buns that I tried so far and now i’m finally satified. They are extremaly tasty, my husband was very happy with burgers he made with them.
They are very delicious even with butter only.
Yay! So glad you love these burger buns!
Oh my gosh. I have made these many times, and every time I make them I love this recipe even more. Absolutely delicious. And the leftovers (and these days, a household of two has leftovers) freeze beautifully. We use them as burger buns, but also just as sandwich buns, with any kind of filling. Thank you Tessa. Great recipe, and great instructions!
Yay! I’m so glad you loved this recipe!!
Followed the recipe exactly and let the stand mixer so all the hard work. I did not add al the flour all at once to ensure the right consistency and ended up needing just a bit less than the recipe calls for. It was a particularly humid day and that can affect the ratios. Thanks for a great recipe! I have a picture but don’t see a way to attach it.
Burger buns are so good homemade! Thanks, Tessa!
These are PHENOMENAL. My husband let me know that I can go ahead and make them every week for his work sandwiches. 🙂 Thank you for all of your recipes. They always come out great.
Have made these wonderful buns many times now, and they are a huge hit. Question for Tessa or her fans: Can I divide the dough into 12 or 16 for little slider buns? If so, should I adjust the baking time? Thanks everyone, very much!
Finally made these! It’s no exaggeration that the dough is sticky! Didn’t spend time shaping them, so they’re not perfectly round, but they’re light and beautifully brown. I added no extra flour except on my hands before cutting and putting them on baking sheets. One substitution I used was coconut cream in place of whole milk. I also sprinkled seaweed flakes with the sesame seeds on top for more color. Will be making these again!
Thank you so much for doing this recipe in cups vs grams. I don’t have a scale but I do have measuring cups. I will be trying this weekend. And thank you for the video showing the steps!