Homemade Burger Buns

This recipe for Homemade Burger Buns is a game-changer! Not only are they so much easier to make than you might think, but they are also so fluffy, delicious, and golden brown, just delicious! And the best part is that they’re made with only a few simple ingredients. The addition of sesame seeds takes these to the next level, and I am so excited to share this recipe with you guys. Whether you’re making these for dinner or meal prepping to have on hand, these homemade burger buns are absolutely delicious. Let’s get right into it!

How to make Homemade Burger Buns

Making these homemade burger buns is so satisfying. Watching a typical store-bought bakery item come to life in your own kitchen with your own, simple ingredients is so rewarding. And I promise you that making these buns from scratch is so much easier than you might think!

• In the bowl of a stand mixer fitted with the paddle attachment, combine the warm water (105–110°F), yeast, and about 1 cup of flour. Gently stir and let sit for 10 minutes until bubbly and foamy.
• Add the egg, softened butter, sugar, and salt. Stir briefly with a wooden spoon to lightly combine.
• Switch to the dough hook attachment. Mix on low speed while gradually adding flour a little at a time. Start with about 2 ½ cups.
• Scrape down the bowl as needed. Add another ½ cup of flour and continue mixing.
• Check the dough consistency before adding more flour. The dough should pull away from the sides of the bowl and feel soft but only slightly sticky.
• If too sticky, add flour gradually. If too dry, sprinkle in 1 teaspoon of water at a time.

• Let the dough knead on low speed for 5–8 minutes until elastic and smooth.
• Transfer to a lightly floured surface and form into a smooth ball, tucking loose ends underneath.
• Lightly oil a large bowl with olive oil. Place dough inside, cover with a damp towel, and let rise for 1 ½–2 hours, or until doubled.
• Gently press the dough into a 12″ x 5″ rectangle about ½” thick.
• Cut into 8 equal pieces.
• Roll each piece into a smooth ball, tucking edges underneath for a smooth top.
• Place on a parchment-lined baking sheet about ½–1″ apart.
• Cover loosely with plastic wrap and let rise again for about 1 hour until doubled.
• Preheat oven to 375°F.
• Whisk one egg and brush it over each bun. Sprinkle with sesame seeds if desired.
• Bake for 15–20 minutes, watching closely after 15 minutes.
• Let cool completely before slicing to allow the steam to finish cooking the interior.

How to Store Homemade Burger Buns

Here’s how you can store these buns so they stay nice and fresh :)

Room Temperature
Store cooled buns in an airtight container or zip-top bag for up to 3 days. Keep them at room temperature and away from moisture.
Refrigerator
Refrigeration is not recommended as it dries bread out faster.
Freezer
To freeze the buns, wrap them individually in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months.
To thaw, let sit at room temperature for about 1–2 hours or microwave for 20–30 seconds.

Recipe Tips

• Use Proper Water Temperature
  • Water that is too hot can kill yeast. Aim for 105–110°F for perfect activation.
• Do Not Add All the Flour at Once
  • Flour amounts vary depending on humidity. Add gradually until the dough is soft and slightly tacky.
• Let Them Rise Fully
  • Under-proofed buns will be dense. Make sure the dough doubles in size during both rises. Patience is key people!!
• Don’t Skip the Egg Wash
  • The egg wash gives the buns that glossy, golden-brown bakery finish :)
• Cool Completely Before Slicing
  • Cutting the buns too early releases steam and can make the buns gummy inside!

Can I Make This Recipe Without a Stand Mixer?

While making this recipe with a stand mixer is certainly easier, you can absolutely make this recipe for homemade burger buns without one :)

• • Mix the initial ingredients in a large bowl using a wooden spoon.
• • Gradually stir in flour until a shaggy dough forms.
• • Transfer to a lightly floured surface.
• • Knead by hand for about 8–10 minutes until smooth and elastic.

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Recipe Variations

• Whole Wheat Burger Buns
  • Replace up to half of the all-purpose flour with whole wheat flour for a heartier texture.
• Honey Butter Buns
  • Swap sugar for honey for a slightly richer flavor.
• Everything Seasoning Buns
  • Top with everything bagel seasoning instead of sesame seeds.
• Slider Buns
  • Divide into 12 smaller portions instead of 8 for mini burger buns.
• Brioche-Style Buns
  • Add an extra egg yolk for a richer, more tender crumb.

Can I Make This Recipe Ahead of Time?

Yes, you can TOTALLY make these homemade burger buns ahead of time! Here are the steps after kneading: place the dough in a lightly oiled bowl, cover tightly, and refrigerate for up to 24 hours. The cold fermentation actually enhances flavor. Then, when you’re ready to bake;

• Remove from fridge
• Let it sit at room temperature for about 30–45 minutes
• Shape into buns
• Allow to complete the second rise
• Bake as directed

Homemade Burger Buns

Recipe by Maddison Koutrouba – thesqueakymixer.com

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Servings

8

servings

Prep time

15

minutes

Cooking time

20

minutes

Cook Mode

Keep the screen of your device on.

Ingredients

• 1 1/4 cups warm water (105-110 degrees F)

• 1 packet instant dry yeast (2 1/4 tsp.)

• 3 1/2-4 cups all-purpose flour

• 1 egg

• 4 Tbsp. unsalted butter (very softened)

• 3 1/2 Tbsp. sugar

• 2 1/2 tsp. salt

• 2 tsp. olive oil (for coating the bowl)

• 1 egg (for egg wash)

Directions

• In the bowl of a stand mixer fitted with the paddle attachment, combine the water, yeast, and about 1 cup of flour. Gently stir, then let sit for about 10 minutes; it should get bubbly and foamy.
• Add the egg, butter, sugar, and salt. Use a wooden spoon to stir a few times to just barely combine everything
• Attach the dough hook attachment and mix on low speed while gradually adding in the flour a little bit at a time. Do not add all of the flour; add about 2 1/2 cups of flour and use a silicone spatula to scrape down the bottom and sides of the bowl as you mix. Add another 1/2 cup of flour and continue to mix.
• Before adding in more flour, check to see how your dough looks. A good consistency is a dough that pulls away from the sides of the bowl. It shouldn’t be too sticky when poked. If the dough is too sticky, continue adding more flour. If the dough looks dry, sprinkle in 1 teaspoon of water at a time. Let the dough mix on low speed for 5-8 minutes.
• At this point, the dough should be soft and slightly sticky, not enough to stick to your fingers aggressively, but be elastic. Transfer the dough to a lightly floured surface and form a smooth, round ball of dough. Be sure to tuck all of the loose ends underneath the dough so that the top is nice and smooth.
• Lightly oil the inside of a large bowl and place the dough inside. Cover with a damp rag and let the dough rise at room temperature until it has doubled in size. I let mine sit for about 1 1/2-2 hours.
• After the dough has had enough time to rise, transfer it to a lightly floured work surface and use your hands to pat it down gently into a rectangle, about 12″ x 5″ in size, while still keeping it about 1/2″ or slightly thicker.
• Use a knife to cut the dough into 8 equal pieces. One piece of dough at a time, gently roll it on the counter in circular motions with your palm carressing the dough. Tuck any of the loose ends into the bottom of the dough so that the top is left completely smooth. Repeat for each one, then place onto a cookie sheet fitted with parchment paper. The buns should be about 1/2″- 1″ apart.
• Cover the cookie sheet loosely with plastic wrap and let the buns sit until doubled in size again, about 1 hour.
• Preheat the oven to 375 degrees F.
• Gently brush the top of each bun with egg wash and top with sesame seeds. To make the egg wash, whisk one egg in a small bowl.
• Once each bun has been egg-washed and topped with sesame seeds, bake for about 15-20 minutes. Keep an eye on them after the 15-minute mark as they’ll brown quickly towards the end.
• Let cool completely before cutting open to keep the steam trapped in to allow the buns to finish cooking internally even after they’re out of the oven.
• Enjoy!

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