Homemade Hamburger Buns


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.

Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
3 hrs 10 mins
Total Time:
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

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.

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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


  • 1 (.25 ounce) package active dry yeast (such as Fleischmann's ActiveDry Yeast®)

  • 1 pound all-purpose flour, or as needed - divided

  • 1 cup warm water (105 degrees F/41 degrees C)

  • 2 large eggs, divided

  • 3 tablespoons butter, melted

  • 3 tablespoons white sugar

  • 1 ¼ teaspoons salt

  • 1 teaspoon olive oil

  • 1 tablespoon milk

  • 1 teaspoon sesame seeds, or as needed


  1. 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.

    Overhead closeup of yeast, flour, and water mixture sitting to activate for homemade buns

    Dotdash Meredith Food Studios

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

  3. 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.

    Overhead shot of dough being prepared in the bowl of a mixer to make buns

    Dotdash Meredith Food Studios

  4. 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.

    Overhead closeup of a dough ball on a floured surface

    Dotdash Meredith Food Studios

  5. 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.

    Overhead shot of dough that has been left to rise in a mixing bowl

    Dotdash Meredith Food Studios

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

  7. 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.

    Overhead view of bread dough shaped into a rectangle on a floured surface

    Dotdash Meredith Food Studios

  8. Dust dough lightly with flour if needed and cut into eight equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.

    High angle shot of dough being shaped into balls on a cookie sheet for buns

    Dotdash Meredith Food Studios

  9. 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.

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

  11. 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.

    Overhead shot of dough shaped into buns that have risen, being coated with sesame seeds on a cookie sheet

    Dotdash Meredith Food Studios

  12. 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.

    high angle looking down into a cookie sheet of homemade hamburger buns with sesame seeds


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 (per serving)

292 Calories
7g Fat
49g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 292
% Daily Value *
Total Fat 7g 9%
Saturated Fat 3g 17%
Cholesterol 58mg 19%
Sodium 415mg 18%
Total Carbohydrate 49g 18%
Dietary Fiber 2g 6%
Total Sugars 5g
Protein 8g
Calcium 24mg 2%
Iron 3mg 17%
Potassium 101mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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