simple hamburger bun recipe

Written BySheba G Updated On
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The Best simple hamburger bun recipe

I’ve been making this simple hamburger bun recipe for years, and it’s always a hit with my family. The best part is that it’s incredibly easy to make, requiring only a few basic ingredients and minimal preparation time.

I love that it’s a great way to get my kids involved in the kitchen, too – they can help with measuring out the flour and mixing the dough. The end result is a deliciously soft and fluffy bun that’s perfect for topping with your favorite burger or sandwich fillings.

My family and I have enjoyed this recipe on countless occasions, from casual weeknight dinners to special events like backyard barbecues. I’ve even used it as a fun project for my kids’ school bake sales – they love helping me shape the dough into adorable buns and decorating them with colorful sprinkles.

One of the things I appreciate most about this recipe is how versatile it is. You can easily double or triple the batch to feed a crowd, or customize the toppings to suit your family’s tastes.

And because it’s made with such basic ingredients, you can feel good about serving it to your loved ones without worrying about breaking the bank or sacrificing nutritional value.

Simple Hamburger Buns

4.7 from 1782 votes

These soft and fluffy hamburger buns are easy to make from scratch with basic ingredients. They are perfect for burgers, sandwiches, or sliders, and have a tender crumb that holds up well to fillings.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time2 hours 35 mins
Servings: 8Cuisine: InternationalCalories: 210 kcal

🥘Ingredients

For the Dough

1 cup warm milk (110°F)
2 tablespoons granulated sugar
2 1/4 teaspoons active dry yeast (one packet)
1 large egg
3 tablespoons unsalted butter, melted and slightly cooled
3 cups all-purpose flour
1 teaspoon salt

For the Topping

1 large egg, beaten with 1 tablespoon water (egg wash)
2 tablespoons sesame seeds (optional)

👨‍🍳Directions

1In the bowl of a stand mixer or a large mixing bowl, combine warm milk (110°F), sugar, and yeast.
2Let the mixture sit for 5 to 10 minutes until it becomes frothy and bubbly, indicating the yeast is active.
3Add the egg, melted butter, 1 cup of flour, and salt to the yeast mixture.
4Mix on low speed or stir with a wooden spoon until combined.
5Gradually add the remaining 2 cups of flour, mixing until a soft dough forms.
6Knead the dough on a lightly floured surface for 8 to 10 minutes, or use the dough hook on medium speed for 6 to 8 minutes, until the dough is smooth and elastic.
7The dough should be slightly tacky but not sticky.
8Place the dough in a lightly greased bowl, turning once to coat the surface.
9Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for 1 to 1.
5 hours, until doubled in size.
10Punch down the dough and turn it out onto a lightly floured surface.
11Divide the dough into 8 equal pieces (about 90 grams each).
12Shape each piece into a smooth ball by tucking the edges underneath.
13Place the dough balls on a parchment-lined baking sheet, spacing them about 3 inches apart to allow for expansion.
14Gently flatten each ball into a disc about 3 inches wide.
15Cover loosely with a towel and let rise for 30 to 45 minutes, until puffy.
16Preheat the oven to 375°F.
17Brush the tops of the risen buns with the egg wash and sprinkle with sesame seeds if desired.
18Bake for 12 to 15 minutes, until the buns are golden brown and sound hollow when tapped on the bottom.
19Transfer the baked buns to a wire rack to cool completely before slicing.
20The buns should be soft and slightly springy to the touch when fully cooled.

🔧Equipment

Large mixing bowl
Stand mixer with dough hook (optional)
Measuring cups and spoons
Baking sheet
Parchment paper
Pastry brush
Kitchen towel or plastic wrap

📊Nutrition Facts (per serving)

🔥Calories: 210 kcal🧈Total Fat: 6g💛Saturated Fat: 3g❤️Cholesterol: 45mg🧂Sodium: 320mg🌾Total Carbs: 33g🥦Dietary Fiber: 1g🍬Sugars: 4g🥩Protein: 6g

📝Notes

For a softer crust, brush the buns with melted butter immediately after baking. You can also substitute 1 cup of whole wheat flour for 1 cup of all-purpose flour for a heartier bun.

Watch Video Of How Simple Hamburger Buns Works

One of my favorite things about this simple hamburger bun recipe is how easily it stores and reheats. If you’re planning ahead, you can bake a batch of these buns on the weekend and freeze them until you’re ready to use them.

Simply thaw them overnight in the fridge or reheat them in the oven or toaster until crispy – either way, they’ll still taste amazing. Another great thing about this recipe is how versatile it is when it comes to serving ideas.

You can top them with classic cheeseburgers, juicy turkey burgers, or even use them as a base for tasty sandwiches like pulled pork or chicken salad.

❓ Frequently Asked Questions About Hamburger Buns

What type of flour is best for making hamburger buns?

All-purpose flour is a great choice for this recipe because it provides a nice balance of strength and tenderness in the final product.

Can I use whole wheat flour instead?

Yes, you can substitute whole wheat flour for all-purpose flour if you prefer a nuttier flavor and coarser texture in your buns.

How do I ensure my buns are evenly cooked?

To achieve even cooking, make sure your oven is at the correct temperature and that you’re rotating the buns halfway through the baking time.

Can I store leftover hamburger buns in an airtight container?

Yes, but be aware that they may become slightly stale over time – for best results, try to consume them within 24 hours of baking.

Are these buns suitable for people with gluten intolerance?

Unfortunately, no – these buns contain gluten due to the presence of wheat flour.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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