Homemade Hamburger Buns Recipe - Allrecipes.com
Homemade Hamburger Buns  Recipe
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Homemade Hamburger Buns
See how to make your own homemade hamburger buns. See more
  • READY IN ABOUT 4 hrs

Homemade Hamburger Buns

Recipe by  

"I've gotten a thousand request for these. We're going to make our own, and not only are these going to be the perfect shape, they're going to taste way better than anything that comes out of a plastic bag. The total time takes almost 4 hours, but the actual amount of work involved is maybe 10 minutes."

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Ingredients Edit and Save

Original recipe makes 8 buns Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    3 hrs 45 mins


  1. Line a baking sheet with a silicone mat or parchment paper.
  2. Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.
  3. Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
  4. Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
  5. Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
  6. Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours.
  7. Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.
  8. Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
  9. Preheat oven to 375 degrees F (190 degrees C).
  10. Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.
  11. Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.
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  • Cook's Notes:
  • One pound of flour is equal to about 3 1/2 cups.
  • When in doubt, go for dough that's a little too sticky rather than too dry. You can always knead a little more flour into these.

Reviews More Reviews

Most Helpful Positive Review
Aug 14, 2013

Gotta love Chef John's buns! These turned out really well - light, lovely taste and texture. Also delicious when made with whole wheat flour. The only change I made to the recipe was to cut the sugar down to 1 tblsp, because 3 tblsp makes it way too sweet for my (European) taste, and it adds unnecessary calories. I whisked the egg, then tossed all the ingredients into my bread-making machine on the dough-making setting, thereby skipping steps 2 through 6, resuming at step 7. I also use this recipe for hot dog buns, and the results are excellent. For hot dog buns, in step 7, flatten each of the 8 pieces into 15x15cm (6x6-inch) rectangles, very tightly roll each one, pinch the ends and along the remaining edge, then lay out on the baking sheet with the remaining edge down. In step 10, brush lightly with the egg-wash, but skip the sesame seeds.

Most Helpful Critical Review
Apr 22, 2015

Ok so I reckon they have a great taste. One wee problem though... The cling film sticks and they deflate when removed. Ended up with flat bread.. hmmm maybe don't use cling film?? One part that was exposed was perfect

Oct 05, 2013

These buns are so easy to make! What an easy way for beginners with yeast to start! I followed the recipe except to add one tablespoon of the sugar to the yeast/flour/water mix in the very beginning. I weighed the dough of each of the buns at 3.5 ounces, and they handled a quarter pound hamburger perfectly. I think we would perhaps like them just a tad smaller, so next time I'll do what another suggested and make 10 buns from the recipe. They were perfect. I like to slightly undercook my rolls like this (see my photo) so that when I toast them with butter they don't get too dry. We had delicious hamburgers tonight with organic hamburger meat from Costco! Yum! Another winner, Chef John!

Nov 11, 2013

Delicious! I put all of the ingredients into the bread machine and set it to the dough cycle. When it was complete, I proceeded with the rest of the recipe. I do agree with the others that said these are a bit on the big side. I think next time I'm gonna make 10 buns, and that should be the perfect size for us. As soon as hubby took his first bite he said I should make these every time we have burgers. These have a wonderful flavor and texture...A definite keeper~YUM! Thanks for sharing. :)

Oct 31, 2013

This was a really fun and easy recipe to make,although I did make some changes of my own.You see,because I'm a vegan health nut I was unable to use eggs,so I substituted with good ole flax seed(1Tbsp of ground flax + 3Tbsp of water = 1 egg)I also used whole wheat flour(Wheat Montana brand)instead of white,1 Tbsp of sugar instead of three and olive oil instead of butter.Because whole wheat is heavier than white, an extra 1/4 cup of water is needed.This is definitely a keeper!!

Oct 09, 2013

This recipe is so easy and produces a great bun. Chef John comes through again. Like others have said, the buns at 8 servings are too large. I tried 10 and still felt the buns were a tad large, so today, I'm going to 12 buns. Size is a personal preference so 8 might be fine for you. Try this recipe. You will not be sorry.

Nov 16, 2013

My first time ever making hamburger buns, and I now know I will NEVER go back to store-bought! So easy, and so delicious! I agree that the buns are large, and you could easily shape 10-12 instead of 8 and they will still turn out a good size. I put all ingredients in my bread machine to let it do it's thing, and then step #7 onward after it has risen. These are a HUGE hit in my family; sloppy joes, hamburgers, pulled pork, it all works great! Thanks for spectacular recipe!

Dec 20, 2013

Not sure what I did... dough was crawling out of the bowl at 1 hour for the first rise! I got 12 HUGE buns! I think I could have gotten close to 18 regular size ones! Also, everything in me was screaming "spray the cling wrap! spray the cling wrap!" Of course, I didn't listen and... it stuck and deflated my buns! I baked them anyway, just to see what would happen. We ate flat bread! Tasty, but flat! I did decrease the sugar to 1 Tbl as someone else suggested. Not so sure I liked the egg/milk wash. I will definitely try this recipe again... only I WILL SPRAY MY CLING WRAP!!!!!!!


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  • Calories
  • 292 kcal
  • 15%
  • Carbohydrates
  • 48.6 g
  • 16%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 415 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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