Once you try this easy homemade burger buns recipe, you won’t buy store-bought buns again! These burger buns are pillowy, fluffy and perfect for all your burgers and sandwiches.
BURGER BUN RECIPE
Store-bought burger buns are packed with so many preservatives and extra ingredients, why not avoid all that by making these easy homemade burger buns! A simple and lightly sweet dough that gives you battery, soft, and fluffy burger buns. Whether you’re having a cookout and grilling burgers or making a crispy chicken sandwich, you NEED these burger buns to complete the dish.
WHAT YOU NEED-
- Milk– Adding a little bit of milk to this dough gives you additional flavors! You want to use warm whole milk. Be sure not to go over 105-110°F or it will kill the yeast.
- Water– Other than milk, this recipe also calls for water, your two main sources of liquid for the dough.
- Sugar– To sweeten the brioche dough, this recipe calls for granulated sugar. You can also swap the sugar for honey.
- Salt– A hint of salt in the dough elevates and balances the flavors.
- Egg– Adding egg to the dough helps with binding and gives the buns additional richness.
- Yeast– For burger buns to rise and become fluffy, the dough needs yeast! This recipe calls for instant yeast, also known as rapid rise yeast. You can also use regular active dry yeast; it will just take longer for the dough to rise.
- Flour– To achieve the perfect homemade burger buns, you want to make sure you are using good quality all-purpose flour! I love using Bob’s Red Mill.
- Butter– The key to getting buttery, soft, and fluffy burger buns is the butter! Be sure to use softened unsalted butter.
- Egg Wash– For a golden, shiny burger bun be sure to brush the tops of the buns with whisked egg.
- Topping– Elevate these buns by topping them with either sesame seeds or everything bagel seasoning. Topping the buns is totally optional.
HOW TO MAKE HOMEMADE BURGER BUNS
Once you see how effortless these homemade buns are to make, you will stop buying store-bought buns all together!
- In a large mixing bowl or stand mixer, add the warm milk, water, sugar, salt, egg and yeast and mix to combine.
- Add the sifted flour to the mixture and mix to combine, then add softened butter.
- Continue kneading until the dough comes together into a soft yet tacky dough.
- Lift the dough with your hands and shape it into a tight ball and add it to a bowl. Cover and let rise until doubled in size.
- Line baking sheets with parchment paper.
- Dust your workspace lightly with flour and then transfer the dough to the workspace.
- Divide the dough into 8 equal parts.
- Roll all the pieces of dough into tight, round balls, be sure all the balls are the same shape and size
- Add the dough balls to the baking sheet, separating about 2-3 inches apart from each other.
- Cover lightly with a towel or plastic wrap and let rise again until it is doubled in size and puffy.
- Preheat the oven. Brush the tops of the puffy buns lightly with egg wash.
- Sprinkle with sesame seeds, everything bagel seasoning, or leave them plain.
- Bake the buns until the buns are golden brown. Remove the baking sheets from the oven, allow the buns to completely cool.
- Slice and serve or store in an airtight bag or container at room temperature, in the fridge or freezer.
STORING BURGER BUNS
If stored properly, these homemade buns can go a long way! You always want to be sure they are kept in an airtight container or bag to avoid the buns from drying out. Also keep in mind that fresh homemade burgers won’t last as long since they are not loaded with preservatives.
- Room Temp– Once the burger buns are fully cooled, add to a container, plastic bag, or bread bag and store at room temperature for 4-5 days.
- Freezer– These homemade burger buns also freeze GREAT! Once they are fully cooled, transfer to a freezer safe bag and freeze for up to 3 months. (Be sure to use freezer safe bags or double up to avoid freezer burn.) Thaw and then warm up and enjoy!
FREEZING BURGER BUN DOUGH
Did you know you can totally prepare these buns and once they are shaped, you can freeze for later baking?!
- After the first rise, shape the dough into 8 buns and add to a parchment paper line tray or plate. (Whatever will fit in the freeze.)
- Freeze them until the buns become hard, then transfer to a freezer safe bag and freeze for 1-2 months.
- When ready to bake, remove the buns and add to lined baking sheets and thaw. Once fully thawed, allow them to sit, covered, for 1 hour or until fluffy and double in size.
- Then follow with the rest of the instructions.
QUESTIONS YOU MIGHT HAVE:
If you have one it’s best to use it to do all the kneading, but if you don’t have one, no worries! You can totally use your hands to knead this dough; it will just require time.
Yes! You can totally shape these into small buns to get the perfect batch of slider buns! Since the buns will be shaped smaller, the bake time may be less, just keep an eye out for them in the oven.
Yes, this is also a great dough to use for making homemade hot dog buns, just shape the dough into 8 then shape into logs instead of buns.
To ensure the buns become fluffy and tall be sure to knead properly and that they rise enough during the second rise time.
Be sure to form tight balls when shaping the buns. You can also use molds and place the buns into them as they bake to ensure perfect shape.
To achieve golden brown and shiny buns, you want to egg wash the tops of the buns.
Yes! Just be sure to bloom the active dry yeast before adding it to the mixture and the rise time will be 30-45 minutes longer the first time.
SERVING IDEAS-
Enjoy these delicious fluffy burger buns with your favorite sandwiches and burgers!
Homemade Burger Buns Recipe
Ingredients
- 1/2 cup warm milk 110°F
- 1/2 cup warm water 110°F
- 2 Tbsps granulated sugar or honey
- 2 tsp salt
- 1 large egg
- 2 ½ tsp instant yeast
- 3 cups all purpose flour sifted
- 3 Tbsp unsalted butter softened
- 1 large egg whisked for egg wash
- sesame seeds everything bagel seasoning, optional topping
Instructions
- In a large mixing bowl or stand mixer, add warm milk, water, sugar, salt, egg and yeast and mix to combine.1/2 cup warm milk, 110°F, 1/2 cup warm water, 110°F, 2 Tbsps granulated sugar, or honey, 2 tsp salt, 1 large egg, 2 ½ tsp instant yeast
- Add the sifted flour to the mixture and mix until the dough begins to form, then add softened butter.3 cups all purpose flour, sifted, 3 Tbsp unsalted butter, softened
- Continue kneading until the dough comes together into a soft yet tacky dough. (If your dough seems to be unbearably sticky, then add a few tablespoons of flour at a time, kneading until you get a soft, firm yet tacky dough.)
- Lift the dough with your hands and shape it into a tight ball. Add the dough to a greased bowl and cover with a towel and let rise for 1-2 hours in a warm space, or until doubled in size.
- Line 2 large baking sheets with parchment paper.
- Dust your workspace lightly with flour and then transfer the dough to the workspace.
- Divide the dough into 8 equal parts, each piece should weigh about 95 grams.
- Roll all the pieces of dough into tight, round balls, be sure all the balls are the same shape and size Add the baking sheet, separating about 2-3 inches apart from each other.
- Cover lightly with a towel or plastic wrap and let sit for 1 hour, or until double in size and puffy.
- Preheat the oven to 375°F. Brush the tops of the puffy buns light with egg wash. Sprinkle with sesame seeds, everything bagel seasoning, or leave them plain.1 large egg, whisked for egg wash, sesame seeds, everything bagel seasoning, optional topping
- Bake the buns at 375℉ for 16-18 minutes, or until the buns are golden brown. Rotate the baking sheets halfway through the baking time.
- Remove the baking sheets from the oven, allow the buns to completely cool.
- Slice, toast and serve or store in airtight bag or container at room temperature for 4-5 days.
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