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Belle's Hamburger Buns

Rated as 4.36 out of 5 Stars

"My mom used to make these hamburger buns all the time. They are so easy to make: light and fluffy as well as beautiful to look at. I get raves whenever I make them. Try using them for sandwich rolls too--delicious!"
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2 h 20 m servings 246
Original recipe yields 12 servings (12 buns)


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  1. Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.
  2. In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
  3. Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.
  4. Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven.
  5. Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 246 calories; 3.3 46 7.1 24 315 Full nutrition

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  1. 623 Ratings

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Most helpful positive review

OK, I have been searching for a good "all-purpose" white bread dough recipe - one that looks good, tastes good, feels soft, and doesn't get stale right away (yes, I'm a stickler, but when you go...

Most helpful critical review

The taste was OK--it tasted a bit salty though. The recipe submitter said they are light and fluffy, but that's not how they turned out for me. They were kinda of hard from the outside and chewy...

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Least positive

OK, I have been searching for a good "all-purpose" white bread dough recipe - one that looks good, tastes good, feels soft, and doesn't get stale right away (yes, I'm a stickler, but when you go...

Lovely soft, ethereal, yeasty pillows that will elevate your burgers well beyond the ordinary. Perfect exactly as written. Just be mindful not to add too much flour. The dough should feel ever-s...

Due to poor reviews on the other hamburger bun recipes I tried this one which had NO ratings. I liked it. The buns turned out perfect & I even made sandwich rolls (like hoagie). The consistency ...

This a nice hamburger bun recipe. My family and I really enjoyed it. I have read many of the reviews and think I can offer some help to those who are stuggling. You will have a very dense bun if...

Because I had run out of AP flour, I used whole wheat. I replaced the sugar with honey and only because this is how I'm used to making bread, I proofed my yeast by adding the warm liquid to it. ...

This was a simple and delicious recipe. the batch size was perfect. I Wraped the dough around scrambled eggs, sausage, and cheese before the last proof; it made an easy breakfast sandwich which ...

Nice texture and very forgiving...My 3yo and I made these to hold bbq filling this weekend and everyone loved them. I used the exact ingredients, but mixed them up as we usually do. I let my da...

Wonderful recipe. I divided the silky dough into 8 large buns. All the family enjoyed them, with the soft crust and chewy, soft crumb. The buns were a little thick for our tenderloin sandwich...

This is a great recipe, very easy & made very good buns. After I brushed the tops with the egg/water mixture I put sesame seed on top. Will use again and again.