Homemade Hamburger Buns

Soft, golden Homemade Hamburger Buns with a tender yet sturdy crumb that's perfect for burgers and all your favorite toppings. Make them with bread flour or all-purpose flour and either instant or active dry yeast.

Prep Time20

Cook Time15

Resting Time1 30

Total Time2 5

Servings: servings

Calories: 231kcal

Author: Stephanie Wilson

Ingredients

3-3½ cups bread flour or all-purpose flour
1 (0.25-oz) packet instant yeast (2¼ teaspoons) or active dry yeast
1 cup warm water 105℉
2 large eggs divided
3 tablespoons butter melted
3 tablespoons honey
1 teaspoon salt
1 teaspoon olive oil
1 tablespoon milk
1 teaspoon sesame seeds or coarse sea salt for topping, optional

Instructions

Whisk 3 cups of flour and instant yeast (see notes for adding active dry yeast) into the bowl of a large stand mixer or a large bowl to make the buns by hand.
In a separate small bowl, whisk together the warm water, 1 egg, melted and slightly cooled butter, honey, olive oil, and salt. Add to the flour mixture and stir until combined.
With the dough hook attachment or by hand, knead the dough until soft and somewhat sticky, about 5 to 6 minutes. Add additional flour, ¼ cup at a time, if the dough is too sticky. Cover and let the dough rest for 30 minutes; this is the first rise.
Transfer the dough to a floured work surface and line a baking sheet with parchment.
Pat the dough to flatten any bubbles and form into a slightly rounded, 5x10-inch rectangle, about ½ inch thick.
Dust the dough lightly with flour if needed, then cut into 8 equal pieces. Form each piece into a round ball by tucking the ends under, then flatten into a disc. Place them 3 inches apart on the prepared baking sheet. Repeat with the remaining dough.
Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled in volume, about 1 hour.
Meanwhile, preheat the oven to 375℉ (190℃).
For the egg wash: Whisk the remaining egg and milk together in a small bowl until combined. Very gently brush the tops of the buns with the egg wash, taking care not to deflate the dough. Sprinkle with coarse sea salt or sesame seeds, if desired.
Bake for 15 to 17 minutes, or until lightly browned on top. Cool completely, then slice in half crosswise to serve.

Notes

Flour: Bread flour and all-purpose flour both work well in this recipe. I prefer bread flour because it gives the buns a slightly sturdier crumb that holds up particularly well to burgers and toppings. Add only as much additional flour as needed to create a soft, slightly sticky dough.
Active Dry Yeast: If using active dry yeast, dissolve the yeast and honey in the warm water (about 105°F). Let stand until foamy, about 5 to 10 minutes. Whisk in 1 egg, the melted butter, olive oil, and salt. Add the mixture to 3 cups of flour and proceed with the recipe as directed.
Toppings: Sesame seeds and coarse sea salt are both delicious, or leave the buns plain.
Freezing: These hamburger buns freeze beautifully. Cool completely before freezing, then thaw at room temperature when ready to serve.

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