Filed Under: Bread | Burger | How To | Videos

How to Make Burger Buns

Recipe By Tessa Arias
  |  
March 25th, 2015
4.94 from 16 votes
4.94 from 16 votes

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!

Yield: 8 buns

Prep Time: 20 minutes

Cook: 15 minutes

Want to make the BEST burger buns you've ever had!? Pin this one!!

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.

Between the first day of spring and the fact that high temperatures in Phoenix lately have been upwards of 90°F lately it only felt right to get a jump start on warmer weather recipes!

Want to make the BEST burger buns you've ever had!? Pin this one!!

I couldn’t think of anything more perfect to share than a step-by-step tutorial with all the tips and tricks for how to make burger buns with my all-time favorite bun recipe. These homemade hamburger buns will seriously wow the pants off anyone who comes to your next BBQ. They elevate any burger to a whole other level.

The buns are light brioche in base which makes them incredibly light and fluffy yet rich and crusty on the outside. The perfect home for a burger! Watch the video below to see exactly how they’re made. Then check out my extra recipe notes below to answer any bread baking questions!

See the WHOLE WHEAT version of this recipe here! I also have a recipe for Potato Burger Buns here.

How to Make Homemade Burger Buns from Scratch

Here are some recipe tips to ensure your success!

How can I use active dry yeast instead of instant yeast?

Instant yeast and active dry yeast are interchangeable at a 1:1 ratio, active dry yeast just needs to be proofed with liquid before continuing with the recipe and may take longer to rise.

Why do you use bread flour in this recipe? Can I use all-purpose flour instead?

For best results, avoid replacing the bread flour with anything else. Bread flour has more protein content than all-purpose flour, which helps develop the gluten in the dough. Since gluten is the backbone of any bread’s structure and since we are adding ingredients that prohibit gluten development (butter, egg, sugar), this dough needs all the help it can get in developing the gluten.

Plus we want to make sure the buns keep a nice tall firm structure and don’t fall flat. These buns need to hold up to a juicy burger with all the fixins!

Can I knead this dough by hand without a mixer?

I would advice against kneading this dough by hand. It is on the sticky side and requires a lot of kneading to develop that gluten, it’s best done in a stand mixer with the dough hook attachment. However, if you must then check out my video tutorial on how to knead dough here.

How to make fluffy bread:

Avoid adding any extra flour to the dough. Since this dough takes quite a while to come together it’ll look really wet and sticky like it needs tons of extra flour. Any extra will create a more dense and tough bun instead of the light fluffy brioche-style bun we want.

It’s better to be sticky than dense. The sticky factor should continue to lessen as the dough is kneaded and as it rises. If the dough doesn’t seem like it’s coming together at all, let it rest for about 10 minutes before continuing kneading to relax the gluten.

How do I make these burger buns ahead of time?

To make the dough ahead of time, feel free to let the first rise of the dough occur in the fridge overnight. Let it come to room temperature before shaping into buns and proceeding with the second rise.

These buns can also be frozen! Bake the buns as directed, let cool completely, then place in an airtight container in the freezer for up to 1 month. Let defrost at room temperature before reheating in a 350°F oven until warmed or toasting.

SO light and fluffy!! We LOVED these homemade burger buns!

4.94 from 16 votes

How to make
Burger Buns

Yield: 8 buns
Prep Time: 20 minutes
Cook Time: 15 minutes
Inactive Time 2 hours
Total Time: 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!

Ingredients

  • 3 tablespoons warm whole milk
  • 1 cup warm water
  • 2 1/4 teaspoons (1 packet) instant yeast
  • 2 1/2 tablespoons granulated sugar
  • 1 large egg
  • 3 cups (382 grams) bread flour (do not substitute this)
  • 1/3 cup (43 grams) all-purpose flour
  • 1 1/2 teaspoons fine salt
  • 3 tablespoons (43 grams) unsalted butter, at room temperature

For topping:

  • 1 large egg beaten with 1 tablespoon water
  • Sesame seeds, optional

Directions

  1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, yeast, sugar, and egg. If using active dry yeast, let the mixture sit for 5 minutes, until frothy, before continuing. Add the flour to the bowl, and mix until incorporated. Mix in the salt and butter. Knead on medium low speed for about 10 minutes, or until the dough comes together into a soft yet tacky dough (should not be unbearably sticky). Avoid adding too much extra flour because it will create tough buns, it’s better to be sticky than dense I promise!
  2. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 to 2 hours.
  3. Line two baking sheets with parchment paper or silicone baking mats. Divide the dough into 8 equal parts. Gently roll each portion of dough into a ball and place on baking sheet, 2 to 3 inches apart. Cover with a clean towel and let rise again until puffy and almost doubled, 1 to 1 1/2 hours.
  4. Preheat the oven to 400°F. Brush the tops of the buns lightly with the egg wash. Sprinkle with sesame seeds. Bake the buns about 15 minutes, rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely. Serve or store in an airtight container in the freezer for up to one month. Let defrost at room temperature before reheating in a 350°F oven until warmed or toasting.
Course: Main Course
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  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!

    Paul

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

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

      • #
        Len — September 19, 2019 at 6:30 am

        Thanks for the weights on the dry ingredients BUT U.S. cups are smaller than CDN cups so if you could add that to your recipe that would be great. Even using ml would be better but grams are the best as we are weighing the dry anyways.

        I’ve puzzled over many recipes because of this when they don’t turn out as expected.

        People starting out dont necessarily realize that US cups are different from their own.

        Thanks for this 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. #
    Norah — January 15, 2016 at 12:38 am

    Thanks for the wonderful recepie

  9. #
    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.
    Rx

  10. #
    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 😀

  11. #
    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!

  12. #
    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 🙂

  13. #
    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 🙂

  14. #
    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!!

  15. #
    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.

  16. #
    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.

  17. #
    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??

    Thanks!!

    • #
      Tom — October 1, 2019 at 8:08 am

      I had the same problem. The flour weights listed are not correct. I had to add almost a cup of flour. However, these rolls where awesome!
      I will make them again and will weigh out what I will add and post an update.

      • #
        Len — October 1, 2019 at 11:17 am

        This is approx 56% hydration (weight of water/weight of flour as a %). I would guess you aren’t used to this level of hydration. Just work with the sticky dough as written and try not to add extra flour. Tessa is bang on with this one ✔

  18. #
    Comena Hudy — June 5, 2017 at 12:22 pm

    Made these yesterday, instrctions were spot on! We used them for beef dips and I can’t describe how perfect and delicious they were! Tonight we are using them for burgers. I very seldom eat bread or buns but had a whole one last night and plan to again tonight. Thanks Tessa for a fool proof recipe and video!

  19. #
    Nida Ghazanfar — June 6, 2017 at 2:49 pm

    Hello,

    I just wanted to thank you for this amazing recipe. I love making things from scratch and I have used your recipe on multiple occasions and each time they come out better than before. Just to let other readers know; it is possible to knead the dough by hand and get good results. It takes around 8-10 minutes of kneading and then make sure to let the dough prove for a good 2-2.5 hours and then let the second proving be a full hour. I wish I owned a stand mixer to see how the buns turn out that way!

    Awesome recipe! Thank you Tessa!

  20. #
    Annette — June 25, 2017 at 4:47 pm

    I discovered I had no buns in the freezer today so decided to give your recipe a try! Wow! So much better than anything I’ve ever had before and easy too! It was so hot here today the rise time was cut in half, so fast too. I made them a bit bigger because our burgers are big too so 7 instead of 8 with each dough ball weighing 122 grams. Perfect size for our burgers. Thank you for this wonderful recipe.

  21. #
    R.J. Anderson — July 7, 2017 at 4:24 am

    Hi, Tessa — love your recipes and especially the scientific reasoning behind your choices, which really helps me to learn more about the craft of baking! I just have one question before I try these gorgeous-looking buns.

    As a Canadian baker, I’ve learned that our all-purpose flour is higher in protein than yours in the US (about 12-14% protein compared to your 9-12%). Do I need to use any bread flour in this recipe if I’m using Canadian AP?

    Thanks!

  22. #
    Lynda — July 7, 2017 at 4:31 pm

    Thanks to Nida who just answered my problem. Tessa, I don’t have a stand mixer with dough hook and was concerned if these buns could be hand kneaded. Maybe one day I will own one, we’ll hope. Thanks for all of your great recipes.

  23. #
    Sokhey Khen — July 10, 2017 at 10:07 pm

    Oh! It is very awesome. I really love it (:

  24. #
    Tiina — August 7, 2017 at 1:27 am

    Have you tried first stage in a bread maker?

  25. #
    Glen — July 10, 2018 at 8:59 am

    Best recipe for hamburger buns by far.

    It is very forgiving, and freezes very well. My wife will no longer eat store bought buns….and neither will I.

    Thanks a lot
    Glen

  26. #
    Brother Paul — August 25, 2018 at 10:07 am

    Hi Tessa,

    I just made these burger buns and they came out light and fluffy. I quadrupled the recipe. I got a bit concerned and did add about 4 tbsp of more flour. I will surely make them again. Thanks for your website and recipes!

  27. #
    Chioma — September 6, 2018 at 6:54 am

    Can I use all purpose flour instead of bread flour

  28. #
    James Bailes, M.D. — December 14, 2018 at 9:05 am

    Thank you for this winner !
    I tried many recipes and they were all too cake like and fell apart when slicing
    these came out perfect !
    My Chihuahuas give a paws up !!
    keep up the good work on the best website ever.

    james

  29. #
    Nisha — January 14, 2019 at 1:39 pm

    Buns are browning! I have followed the recipe exactly as instructed… any tip for this please

  30. #
    Eke — May 2, 2019 at 3:37 pm

    Was not expecting what I actually tasted!! The dough was so sticky. Watching them rise was absolutely bakers excitement!! The rolls were the hit of the night.. I made southern crispy chicken and the bread was a perfect fit!! I LOVE THIS BREAD!! Thank you for sharing this.

  31. #
    annie — June 3, 2019 at 12:15 am

    you have not mentioned the quantity of butter in the recipe.Kindly update the same

  32. #
    Tilly — June 30, 2019 at 5:18 pm

    Have not tried them yet, but my question is, Does it make a differenc if I use the bread enhancer in thes, or is it overkill?
    Thanks for answering.

    • #
      Len — September 22, 2019 at 1:20 pm

      If by enhancer, you mean gluten then no it’s not . I used ap flour and added 6t of gluten (2t per cup of ap) and they turned out great.

  33. #
    Jane — July 5, 2019 at 12:40 pm

    Great recipe. So easy to follow. Buns turned out excellent.
    Thank you.

  34. #
    belle goh — July 14, 2019 at 8:25 pm

    Can you overknead this dough? I have kneaded it to 12mins and it’s still very sticky and cant hold the strands, how long more can i knead it

    • #
      Tessa Arias — July 16, 2019 at 11:43 am

      You may need to add more flour, especially if it’s a hot & humid day!

  35. #
    Kerry Lovett — July 25, 2019 at 6:54 pm

    Hi Tessa
    Made these today. In steps I added a fold step 1 hr into proof as it seemed a little loose. Then let proof another hour. That brought it together. I also added a bench rest for 15 minutes after dividing before creating the final product. Then let proof 90 min. Baked at 400 and added some steam at the beginning.

    Final product very good.

    Could you give Baker’s percent for this recipe?

  36. #
    Len — September 22, 2019 at 1:15 pm

    Turned out great. I over-proofed them though so you might call them “gigantico” buns. Extremely sticky but did not add extra flour per above. I’m used to very wet dough and this was among the wettest. Just so you know.

    We got unexpectedly hot weather (30oC) today and they were proofed in the sunroom I set the timer for 60 min and checked at 50. BIG!!

    Very tender and look perfect (although too big)

    Great recipe..

  37. #
    Dawn — November 17, 2019 at 3:00 pm

    Tessa, these buns look wonderful! We like bigger burger buns (pardon the alliteration!) — can I make just 6 portions and bake them a little longer? If so about how much longer? Thanks!

    • #
      Len — December 25, 2019 at 7:36 am

      Be careful if you make them bigger. Might be bigger than you want when fully risen/done. Time should be about the same, maybe a minute more (and that’s a big maybe). Check the tops if you bake longer so they don’t get too browned (burnt??).

  38. #
    christy — December 25, 2019 at 7:08 am

    its really helpful for me thank you.

  39. #
    Dawn — December 25, 2019 at 9:11 am

    Len, you are absolutely right. I’ve followed the recipe exactly as is twice with great success. The buns are the perfect size the way they are – they’re heroic! No need to make them any bigger. Thanks to Tessa for this marvellous recipe.

  40. #
    Ro Kubba — February 13, 2020 at 11:17 am

    Tessa, these buns are FANTASTIC – so buttery and light yet sturdy enough to withstand burger toppings!!! My hubby is very particular about the texture of bread and he can’t stop complimenting me on my perfect buns (no pun intended). Thank you for this easy, yet foolproof, recipe (I followed it exactly as written) and helpful video. This is my forever ‘go to’ bun recipe. I want to make them for EVERYBODY!!!!

  41. #
    stella — February 16, 2020 at 2:41 pm

    hi Tessa
    I have made this burger recipe twice as written. Once i let it rise 2 hours and the other for 1 1/2 hours . I did not add any extra flour . both times though the buns did not retain their ‘bun like” shape. they went flat and thin.
    can you tell me what I might have done wrong? thanks

    • #
      Len — February 16, 2020 at 3:38 pm

      I’m not Tessa but offer the following:

      1)yeast not fresh
      2)water/milk was too hot when yeast was proofed (should be no warmer than 105F)
      3)salt will kill yeast BUT when mixed in the proper order, there is no issue.

      Do you use a thermometer to check the heat level of liquids before mixing the yeast in?

      My guess is reason 1 or 2 .

      • #
        stella — February 19, 2020 at 11:35 am

        thanks very much for your assistance. i do check the temperature of the milk/water when i use yeast and i do keep yeast in frig and was still before the ‘best before date” , however- because i was using Instant Yeast per the recipe, i was guided by the label’s recommended temperature which is higher than your recommended 105. the dough still rose to double its size though.
        anyway i will try again but keep the water/milk at 105 and see if that helps.
        thanks again for commenting.

  42. #
    Thomas — February 22, 2020 at 5:47 am

    Thank you so much for this tutorial. I was looking for easy to follow recipe to make home made burger buns. This is really good .

  43. #
    Stan Forcht — February 26, 2020 at 1:43 pm

    Hi Tessa, When you show the conversion from cups to grams, are you weighing your cups of flour or using a conversion chart.

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