These Hamburger Buns are the softest burger bun ever. They have a gorgeous texture and work perfectly for any type of sandwich you want to make. Buttery and slightly sweet, you no longer will want to buy buns from the grocer.
Making your own hamburger buns
The family was coming over and it was my plan to serve up Loosemeat Sandwiches for dinner. I forgot to buy buns when I was out doing shopping, so I decided to give homemade burger buns a try.
Now, I will never buy a hamburger bun from the store unless I am in a terrible pinch. These buns were so soft and tender and sturdy. They were absolutely perfect for our sandwiches.
This easy recipe made more then I had people for, so the leftovers were put in the freezer for storage. To serve, thaw them on the counter and microwave for 10 seconds before using. They will be as delicious as the day you made them!
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What you need to make this recipe
Bread Flour: Whenever I am making bread of any type, I always use bread flour. I like to use bread flour because it is higher in protein and will help with gluten development. There is a slight difference in crumb and texture when using bread flour.
Eggs: The eggs add a richness that can’t be beat and aids in the texture of the hamburger bun due to the added protein.
Butter: This gives the bread a wonderful buttery flavor. I always use unsalted butter whenever I bake anything.
Sugar: Adding sugar to the recipe helps to feed the yeast and will add just enough hint of sweet to the hamburger bun.
Salt: This ingredient helps to tighten the gluten structure of the dough and aids in the flavor of the hamburger bun.
Instant Yeast: I use instant yeast whenever I make any bread. Yeast is the leavening agent that causes the bread to rise and become light and airy.
I used my KitchenAid. It is not a required appliance to do so, however. I like to use it hen making bread or rolls to aid in kneading. When kneading the bread, you are helping to develop the gluten and the KitchenAid does a good job doing this.
If you have a bread machine, you can use that to mix and rise the dough. Just don’t use the bake setting.
If you want a good workout, however, go ahead and do this all by hand!
Make this recipe your way
Use this recipe to make hamburger buns, or make them smaller and make slider buns instead.
All-purpose flour can be substituted for the bread flour without changing the recipe much. They may not be as light and fluffy but still will turn out fine.
Use 4-1/2 teaspoons active dry yeast to substitute for the instant yeast.
Instead of an egg wash, brush the hamburger buns with melted butter before baking. However, if you want any seeds to stick to the burger bun stick with the egg wash.
If you don’t want to free form the burger buns, try this cute and handy little hamburger bun pan!
Tips for soft and delicious buns
Make these hamburger buns on a day when you have time to be home. The dough needs to rise until it has doubled in size and may take longer than the recipe states due to room temperature
Substitute milk for the water in this recipe for a richer soft bun.
Make sure your oven temperatures are correct. I like to use this oven thermometer to be sure my temps are spot on. The setting on your oven does not always mean that it is the heat the recipe is attaining.
Need a special diet burger bun?
Looking for a low carb keto hamburger bun? Try this recipe for keto slider buns!
In the bowl of a stand mixer with a mixing paddle, add 1 cup of the bread flour, yeast, sugar, and salt. Stir to combine.
Add the water to the flour mixture and stir. Stir in the melted butter, 1 whole egg, and 1 egg yolk. reserve the egg white for the egg wash. Mix until combined.
Swap out the mixing paddle for a dough hook. Gradually add the remaining flour until soft ball forms. The dough should not be sticky and will pull away from the side of the mixing bowl. Continue to knead the dough until it is soft and smooth.
Clean the mixing bowl and lightly coat it with oil or cooking spray. Add the dough to the mixing bowl and cover with plastic wrap. Allow the dough to rise 1-2 hours, or until doubled in size.
Punch down the dough and divide the dough into 8 pieces. Roll the dough pieces out into a ball shape then flatten with the palm of your hand.
Place the roll on a baking sheet lined with a Silpat or with sheets of parchment paper. Allow the hamburger buns to rise for 1 hour, or until doubled in size.
Preheat the oven to 375 degrees. Whisk the remaining egg white until frothy. Brush the burger buns with the egg wash and then sprinkle with the desired topping.
Bake the buns for 15 minutes, or until golden brown.
Honeybunch Hunts is a website dedicated to Hunting, Homesteading and Harvesting. Written by Shelby Law Ruttan, author and owner of Grumpy’s Honeybunch, she (Honeybunch) and Phil (Grumpy) have come together in a joint effort to share their knowledge and experience from the woods, to the garden, to the table.
I'm Shelby, author of Honeybunch Hunts. I love hunting, homesteading, and harvesting and am sharing my experiences and recipes with you! I hope you will join my journey and find something you will love! Honeybunch Hunts is a website dedicated to Hunting, Homesteading and... read more
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