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These soft hamburger buns are perfect for burgers, pulled pork, or your favorite sandwich filling. I've gotten a thousand requests for these! Not only are these the perfect shape, but they taste way better than anything that comes out of a plastic bag. The total time takes almost 4 hours, but the actual amount of work involved is maybe 10 minutes.

Recipe Summary

20 mins
15 mins
3 hrs 10 mins
3 hrs 45 mins
8 buns

Sure, you could buy hamburger buns at the grocery store — but where's the fun in that? It's easier than you think to make homemade hamburger buns, and they're way more delicious than the store-bought alternative. 

How to Make Hamburger Buns

Homemade Hamburger Buns
Credit: sharilyn

It couldn't be easier to make these homemade hamburger buns. You'll find the step-by-step recipe below — but here's a brief overview of what you can expect: 

Make the Dough

Begin by proofing the yeast with some of the flour. Once the yeast is foamy, add the remaining flour, an egg, butter, sugar, and salt. Fit a stand mixer with a dough hook and knead the dough, scraping the sides often, until it's soft and sticky. 

Let the Dough Rise

Transfer the dough to a floured surface and form into a smooth, round ball. Tuck the ends underneath and return the dough to an oil-drizzled stand mixer bowl. Ensure the dough is coated with oil, then cover and allow to rise in a warm place until it has doubled in size.

Form the Buns

Transfer the dough back to the floured work surface. Pat into a slightly rounded rectangle, then cut into eight equal squares. Use your hands to shape and pat the squares into discs. Arrange the buns on a floured baking sheet, cover, and let rise until they've doubled in size. 

Bake the Buns

Brush the buns with an egg wash and sprinkle with sesame seeds. Bake in a preheated oven until lightly browned. Remove from the oven, allow the buns to cool, and slice in half lengthwise to serve. 

Best Burger Recipes for Homemade Hamburger Buns

a view looking into the layers of the juiciest hamburger ever topped with lettuce, tomatoes, and pickles
Credit: Dotdash Meredith Food Studios

What's the point of homemade hamburger buns if you don't have homemade hamburger patties to go in them? Try one of these top-rated recipes: 

Or, explore our entire collection of Burger Recipes

How to Store Hamburger Buns

Store the homemade hamburger buns in an airtight container or wrapped in foil at room temperature for up to five days. Avoid short term refrigeration, as this will dry them out. 

Can You Freeze Hamburger Buns? 

Yes, you can freeze homemade hamburger buns (though they're best enjoyed fresh). Transfer the cooled buns to a freezer-safe container, then wrap in a layer of foil. Label with the date and freeze for up to two months. Thaw on a paper towel at room temperature. When it's about halfway thawed, flip the bun, and replace the paper towel. 

Allrecipes Community Tips and Praise

"This recipe was so simple and fun to make," according to Kris Allfrey. "The hamburger buns were so light and the crumb texture was perfect. I followed the recipe and Chef John's instructions to the letter. I wouldn't change a thing about this recipe. They are excellent for pulled-pork sandwiches."

"I didn't make any changes except for what I put on top of the buns. I put dried onion, parsley, sesame seeds, and poppy seeds," says Ron Doty-Tolaro. "Also, as a rule of thumb, when making any kind of rising bread, lightly push in on the dough with one finger. If the dough is ready it will bounce back out. If the indentation stays in, knead it more."

"Loved the buns," raves Mysti Williams. "I made them for burgers the first time. Tonight, I'm making them for Sloppy Joes. Can't wait. Truly delicious."

Editorial contributions by Corey Williams


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.

  • Whisk 1 egg, melted butter, sugar, and salt thoroughly into the yeast mixture. Add remaining flour (about 3 cups).

  • Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.

  • Transfer dough onto a floured work surface; dough will be sticky and elastic but should not stick to your fingers. Gently form dough into a smooth, round shape, tucking loose ends underneath.

  • Wipe out the stand mixer bowl and drizzle in olive oil. Place dough in the bowl and turn it several times until the surface is thinly coated with oil. Cover the bowl with aluminum foil and let dough rise in a warm place until doubled in size, about 2 hours.

  • Line a baking sheet with a silicone mat or parchment paper.

  • Transfer dough to a floured work surface and pat to flatten any bubbles; form into a slightly rounded, 5x10-inch rectangle, about 1/2 inch thick. Dust dough lightly with flour if needed and cut into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.

  • Use your hands to gently pat and stretch the dough rounds into flat, 1/2-inch-thick discs. Arrange buns about 1/2 inch apart on the prepared baking sheet. 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 size, about 1 hour.

  • Preheat the oven to 375 degrees F (190 degrees C).

  • Beat remaining egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.

  • Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely. Tear the buns apart and slice in half crosswise to serve.

Chef's Notes:

One pound of flour is equal to about 3 1/2 cups.

When in doubt, go for dough that's a little too sticky rather than too dry. You can always knead a little more flour into these.

Nutrition Facts

292 calories; protein 7.9g; carbohydrates 48.6g; fat 7g; cholesterol 58.1mg; sodium 414.8mg. Full Nutrition