How to Make Burger Buns

Yield: 8 buns

Prep Time: 20 minutes

Cook: 2 hours 35 minutes

How to Make Burger Buns in your own kitchen that are one thousand times better than anything store-bought. These are the BEST. So light fluffy yet rich – nothing competes!

Tessa's Recipe Rundown...

Taste: So rich and tasty, with a hint of sweetness. I have had a longtime obsession with these.
Texture: Paradoxically light and fluffy AND rich with a bit of a crusty exterior. The absolute perfect canvas for any type of burger.
Ease: The dough takes quite a bit of kneading to come together and is on the sticky side, but follow the recipe exactly and with a bit of patience you should have a batch of these beautifully buns in your kitchen.
Appearance: Gorgeous.
Pros: One thousand times better than any store bought burger bun. Period.
Cons: Dough is a little difficult to work with, just follow the video and if in doubt, keep kneading!
Would I make this again? I’ve made this recipe many times.

31 Responses to “How to Make Burger Buns”

  1. #
    Paul Scivetti — March 25, 2015 at 6:22 am

    Hi, Tessa,

    Looking good! BTW, on really wet, sticky dough, you can greatly improve the mixing by…
    1. starting with the paddle for 1 – 2 minutes or so just to bring the dough together and get all the flour moistened

    2. letting the dough rest in the mixer for 15 minutes or so to let the flour hydrate and absorb some of the liquid. Note – resting is pretty lenient – as little as 5 minutes will help and the dough can sit for up to 30 without issues.

    Then, when you switch to the dough hook after resting, things come together much better. You can develop the gluten faster with less mixing (and thus less oxidation).

    Also, please consider including ingredient weights in addition to volume on bread recipes. There can be an enormous difference in actual flour for something like ‘3 cups of flour’ when you use volume measurements. I’ve found weighing ingredients is the single most important thing home bakers can do to improve their results and consistency.

    Just a thought. Keep up the great work!


    • #
      Tessa — March 25, 2015 at 7:18 am

      Thanks for the helpful tips Paul! The weights are included for relevant ingredients in the recipe 🙂

  2. #
    Cookbook Queen — March 25, 2015 at 7:09 am

    Forget the burger, I’d eat these buns by themselves!!

    • #
      Tessa — March 25, 2015 at 7:19 am

      Haha!! Thanks Kristan 🙂

  3. #
    Julie - Lovely Little Kitchen — March 25, 2015 at 7:57 am

    I’m in AZ too, Tessa! And yes, it’s time to fire up the grill. I’ve come to realize that the bun is just as important as the burger itself, and these look amazing. I cannot wait to try them. Love your recipes!

    • #
      Tessa — March 25, 2015 at 11:29 am

      How did I not realize you’re in AZ?! So awesome! Hopefully we can meet sometime 🙂

  4. #
    Leslie — March 25, 2015 at 10:08 am

    These look delicious! Is it possible to use at least part whole wheat bread flour and extra gluten? I feel like I’m failing a bit health-wise when I eat white bread.

  5. #
    Gaby — March 25, 2015 at 12:25 pm

    These buns are fantastic, store-bought can’t even begin to compare!

  6. #
    SusanF - ofeverymoment — July 4, 2015 at 8:14 am

    These look so good – I shared the link with my readers in my July 4th meal planning post today!

  7. #
    Donna — July 10, 2015 at 9:30 am

    Can I use my bread machine to do the mixing?

  8. #
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  9. #
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  10. #
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  11. #
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    półfabrykatów Strzępy przecinała na regule rangi miejsca,
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  13. #
    Sheldon — January 1, 2016 at 10:55 pm

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  14. #
    Norah — January 15, 2016 at 12:38 am

    Thanks for the wonderful recepie

  15. #
    Raquel — January 28, 2016 at 1:35 am

    I love this recipe!
    I made them today for the first time.
    I did leave them to proof too long at the bun stage so I had to re-roll and re-prove ( they dropped to a flat stage but the kids had swimming so what is is) but they still worked! And they were delish. I need them for a killer burger for sat night so
    I’ll try again tomorrow and make sure I don’t over prove them.
    Will def share your link on my page too.
    All the best for the new year!!!
    And thanks for a great recipe.

  16. #
    Stefan — February 14, 2016 at 11:57 am

    Thanks for the recipe and all the tips! Those buns will be perfect for the two-way salmon burger I have in mind 😀

  17. #
    Anja Burgar — March 13, 2016 at 1:21 pm

    I tried these today, and they are gone! Too good to even hold one day 🙂 Thanks for this recipe, I love trying bread recipe and I must say your burger buns are the best I’ve tried so far!

    • #
      Tessa — March 13, 2016 at 1:40 pm

      So glad to hear it, Anja!

  18. #
    Katie J — May 24, 2016 at 4:59 pm

    I made these today and they are beautiful and tasty! Thanks for the recipe.

    • #
      Tessa — May 25, 2016 at 8:36 pm

      Yay! Thanks for commenting, Katie 🙂

  19. #
    Nova — May 30, 2016 at 8:25 am

    How do you cut them?

    • #
      Tessa — May 30, 2016 at 11:15 am

      Just cut them in half with a serrated knife 🙂

  20. #
    Tisa — June 18, 2016 at 7:34 pm

    These were AMAZING! Thank you for the recipe. My husband literally asked me if I could make these regularly.

    • #
      Tessa — June 19, 2016 at 7:03 am

      Yay, Tisa! That’s awesome!!

  21. #
    Nurjahan Khan — July 30, 2016 at 1:40 am

    Hello, I’m Noor. Just now I’ve watched Burger Bun making . I really enjoyed it. I need to more, ie. i want to learn the secret of BAKING. Let me learn from you. Have a nice day.

  22. #
    Nurjahan Khan — July 30, 2016 at 1:45 am

    Hi, Tessa, I’m Noor. Just now I’ve watched your Burger Bun video. I really enjoyed. I need to learn more. I wanna have the secret of Baking. Please let me learn . I’m crazy about baking. Thank you so much. Have a nice day.

  23. #
    Hasani — October 22, 2016 at 9:26 am

    I followed the directions exactly. Only difference is I have a hand mixer with two dough hooks instead of a stand mixer.

    My dough after I let it rise the first time, was still very wet and sticky which was not able to be used. Any suggestions??


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