Quick and Easy Burger Buns

Author: July

Nov. 27, 2024

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Quick and Easy Burger Buns

Burger buns that take an hour from start to finish. These buns are light, tender and the perfect complement to a nice juicy burger. Life is too short for store-bought burger buns! Give these a try for your next family BBQ.

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I love summer. Easy living, late nights, sleepy mornings and all the in-season and fresh fruits and veggies. We love using our grill in the summertime, and while I do keep some store-bought burger buns as backup in my freezer, these quick and easy burger buns taste SO much better and only take an hour, start to finish. They are the perfect burger bun for your next grilling party or when you want dinner to taste delicious. If you have a little more time, I love these delicious brioche burger buns, but for quick and easy these buns are my go-to recipe.

How to Make Quick and Easy Burger Buns

Recipe Overview

These burger buns are quick-mixed and kneaded to develop the gluten. After kneading, shape the dough into buns and let the dough rise for about 30 minutes until they are ready to bake. All of this happens in just about an hour. If you are preparing dinner and want a quick/easy/delicious burger bun, make these first! By the time your dinner is ready, these buns will have risen and baked, leaving you with the most delicious dinner.

20 minute Mix/knead/rest/shape
30 minute Rise time
15 minute Bake

Mixing Quick and Easy Burger Bun Dough

To make this process quicker and easier, I like to use a stand mixer to mix the burger bun dough. For large batches of dough, I prefer using the Bosch Mixer. For smaller batches of dough and when I don't want to clean my Bosch, I will pull out my trusty KitchenAid mixer. This recipe would do well in either of those mixers, or you could mix the dough by hand, though it will take a little longer. Pour the warm water, yeast, sugar, salt, egg and oil to the bottom of a stand mixer. With the dough hook running, add the flour a cup at a time. Watch as the flour incorporates into the dough and add more after it's been absorbed. To know that no more flour is needed, pinch off a piece of dough and roll it up into a ball in your fingers. If you can form a ball with just a bit of sticky residue left, it is ready. The dough should be tacky but not overly sticky. You can also check the sides of your mixing bowl. When the dough pulls away from the sides or is all on one side (Bosch), stop adding flour. Make sure to knead the dough for about 5-8 minutes to develop the gluten and add a little bit more flour as necessary during this process. If you choose to knead by hand, add a few minutes to the kneading process.

Does Yeast Bread Need a Bulk Rise?

Most yeast-based recipes call for a bulk rise, or first rise before shaping the bread dough. This first rise is especially important if using dry active yeast or sourdough to raise bread. A first rise before shaping the dough also can help the dough to have more flavor, better gluten development and a better crumb. The question is: how much better? For these quick and easy burger buns, we may sacrifice a tiny bit of flavor/crumb/gluten development but we get a delicious scratch-made yeast bun in about an hour. This is made possible using instant yeast. Typically, I like using a first/bulk rise in most of my bread recipes. But for burger buns, when I'm in a time crunch, I'll take these delicious buns any day. If you would like to add a first rise to this recipe, go ahead and splash a little oil in a bowl. Transfer the dough to the oiled bowl, cover and let rise. Then proceed with the recipe as written.

How to Shape Quick and Easy Burger Buns

Burger buns are shaped the same way as a typical roll recipe. First separate the dough into 12 equal pieces. Take each piece of dough and pull/pinch up the sides until it forms a ball. Roll the ball on the counter using your hand in a cupping shape (as seen in the video below) to seal the balls and create tension for the dough to rise. I also like rolling the ball of dough on the countertop between my two hands to create tension. After rolling the balls and placing them on a parchment-lined baking sheet, take your hand and press down on the tops of the buns just a bit to flatten them. This will help them bake into more of a burger shape than a traditional roll. Watch a shaping video here.

Quick, 30 Minute Rise

Allow the burger buns to rise for about 30 minutes. To accomplish a fast rise in the hot summer is easy. Cover with a dishtowel and place them out on your counter to rise. If your kitchen runs cool or you are baking them on a cold day, cover the buns and stick them in your oven with the pilot light turned on. DO NOT TURN THE OVEN ON. The heat from the pilot light and closed oven will act as a 'proofing' box to help the buns to rise quickly. Once they have puffed up, remove them from the oven and egg wash before baking.

Egg Wash Burger Buns for Golden Brown Finish

Egg wash is one of those steps that I always regret when I forget! Adding egg wash to the top of burger buns makes them look so much more professional and taste delicious. For buns that only bake for 15 minutes, they help them get the brown color you look for in a burger bun while still being soft and chewy inside. Lightly beat an egg with a fork in a small bowl. Add a splash of water and whip together with the fork. Using a pastry brush (I've also used a paper towel in a pinch), gently top each bun with the egg wash. Sprinkle with sesame seeds if desired.

Baking Quick Homemade Burger Buns

Bake the burger buns at 425 degrees for about 15 minutes until golden brown on top. Let them cool completely before slicing, toasting and using for a delicious burger. These burger buns are perfect for your next summer BBQ. They hold up to ALL the toppings and make each bite of burger a little bit of heaven. I'm not sure if I like the bun or the burger better!

If you liked this recipe, you'll also like'

One Hour or Less Yeast Rolls
Brioche Burger Buns
Sourdough Brioche Burger Buns
Easy Sourdough Burger Buns

Frequently Asked Questions

Does yeast dough only need to rise once?

Typically yeast dough needs a first rise and second rise (and sometimes even a third rise!). Using instant yeast allows some yeast dough to cut out the first rise. Instead the dough is kneaded, shaped and then allowed to proof (or rise) before being baked. You may sacrifice a little on texture, flavor and gluten development but with a proper proofing and instant yeast, the difference is negligible for burger buns.

How do I store leftover homemade burger buns?

Burger buns can be left out up to 12 hours. After 12 hours, stick the leftover buns in a ziplock bag and freeze. When ready to use, pull out a bun and let it come to room temperature. Toast if desired, and use.

How can I encourage dough to rise more quickly?

Cover the dough and place it in an oven with the pilot light on. DO NOT TURN ON THE OVEN. Let the dough rise in this 'make-shift' proofing box until ready.

Can this dough be used to make hot dog buns too?

Yes. This dough is perfect for hot dog buns. Instead of rolling the dough into balls, shape them into logs and proceed with the rest of the recipe.

Quick and Easy Burger Buns

Amy Coyne

from

votes

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Prep Time

mins

Cook Time

mins

Rise time:

mins

Total Time

mins

Course

Bread, burger buns, main dish

Cuisine

American

Servings

buns

Calories

259

kcal

Ingredients

2

cups

water

warm, about 100ºF
2

Tablespoons

instant yeast
4

Tablespoons

granulated sugar
1

Tablespoon

salt
1

large

egg

lightly beaten
¼

cup

olive oil
5 ' 6

cups

flour

see recipe notes
1

large

egg

for egg wash
splash

of

water

for egg wash
sesame

seeds

for sprinkling on top

if desired

Cook Mode

Prevent your screen from going dark

Instructions

To the bowl of a stand mixer add the warm water, instant yeast and sugar. Wait until you smell a yeasty smell from the mixture which tells you the yeast is active and ready to work.
Add the lightly beaten egg, olive oil and salt to the stand mixer.
With the dough hook running, add the flour a cup at a time until the dough pulls away from the sides of the bowl. Pinch off a chunk of dough. It should roll into a ball in your fingers with just a little bit of sticky residue remaining. If it doesn't, add a little bit more flour a few Tablespoons at a time until no more flour is needed. Knead the dough for 8 minutes until soft and tacky. Let the dough rest for 5 minutes to relax the gluten.
Lightly flour a surface and turn the dough out onto your work surface. Tip: If you'd like to let the dough bulk rise, shape the dough into a ball, splash a little oil in a bowl and lightly cover the dough with oil. Cover the dough and let rise until doubled. Then proceed with the recipe as written.
Cut the dough into twelve equal pieces. Shape each piece of dough into a ball. Pull pieces of the dough up into the center, forming a tight ball. You can see how I shape rolls here
Place the buns on a parchment-lined baking sheet. Put your hand on top of each roll and lightly push down to form a wider burger shape.
Cover the rolls and place them in a warm place to rise for 30 minutes. Sometimes I will leave them in the oven with the pilot light on (do not turn the oven on) to encourage a good, quick rise.
Preheat the oven to 425 degrees Fahrenheit.
While the oven preheats, mix together the egg wash: crack the egg and add a splash of water. Lightly brush the egg wash over each bun. Sprinkle with sesame seeds if desired.
Bake the buns for about 15 minutes until golden brown. Allow to cool completely before slicing and enjoying with your burgers.

Notes

Flour: I prefer to use bread flour (a higher protein content) with these burger buns. If you use bread flour you will need about 5-5.5 cups of flour. I've also made these buns with all purpose flour (lower protein content) and they've turned out well. I use about 6 cups of flour when using all purpose flour.

Nutrition

Calories:

259

kcal

Carbohydrates:

Protein:

Fat:

Saturated Fat:

Polyunsaturated Fat:

Monounsaturated Fat:

Trans Fat:

0.003

Cholesterol:

Sodium:

597

Potassium:

Fiber:

Additional resources:
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Sugar:

Vitamin A:

Vitamin C:

0.002

Calcium:

Iron:

Keyword

burger bun, easy burger bun dough, easy burger bun recipe, easy homemade burger buns, fast burger buns, homemade buns fo rburgers, quick and easy bun recipe, quick burger buns, quick-rise burger buns, simple homemade burger buns, soft and fluffy burger buns

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How to Make Burger Buns

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!

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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.

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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.
Prepare the pans. Line two baking sheets with parchment paper or silicone baking mats.
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 Use Whole Wheat Flour For These Burger Buns?

Check out my Whole Wheat Burger Buns recipe, I've made the adjustments so you don't have to!

Can I Knead This Dough By Hand Without A Mixer?

Yes, but it'll require some elbow grease and patience. Many readers have successfully kneaded by hand, but this dough is on the sticky side and requires a lot of kneading to develop that gluten. If you've got a mixer, it's worth lugging out of the cabinet. If you don't have 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.

How to Make

Burger Buns

By:

Tessa Arias

4.94

from

183

votes

Yield:

buns

Prep Time:

mins

Inactive Time:

hrs

Cook Time:

mins

Total Time:

hrs

mins

SaveSaved!

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

'
3

tablespoons

(44 grams) warm whole milk,

between 105° and 120°F
'
1

cup

(237 grams) warm water,

between 105° and 120°F
'
2 ¼

teaspoons
instant yeast1
(1 packet, 8 grams)
'
2 ½

tablespoons

(31 grams) granulated sugar
'
1

large egg,

at room temperature, slighten beaten
'
3

cups
bread flour,
(382 grams) ' 3 cups + 3 tablespoons (406 grams)
approximately2 (do not substitute this)
'
'

cup

(43 grams) all-purpose flour
'
1 ½

teaspoons

fine salt
'
3

tablespoons

(43 grams) unsalted butter,

at room temperature

For topping:

'
1

large egg beaten with 1 tablespoon water
'
Sesame seeds,
optional

Instructions

1, sugar, and egg.
In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, yeast , 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; however, depending on climate and humidity, you may need to add up to an additional 3 tablespoons (24 grams) of flour. 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 hours3.
4. 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.
Line two baking sheets with parchment paper . 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.

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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. The more humid your location, the stickier your dough will be. If your kitchen is about 65% humidity or higher, use the higher range of bread flour listed (3 cups + 3 tablespoons, or 406 grams). Reduce the bread flour if your kitchen is less than 65% humidity. Begin with the lower range listed (3 cups, or 382 grams) and add additional flour by the tablespoon (8 grams) as needed.

3. 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.

4. 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 9×13-inch metal pan , and bake at 400°F for 15-20 minutes, rotating halfway through baking, until the tops are golden brown.

This recipe was originally published in and updated in with new photos and recipe improvements. Photos by Joanie Simon.

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