This Homemade Super Soft Hamburger Buns recipe makes pillowy soft and fluffy buns that practically melt in your mouth! They're easy to make from scratch and will take your burger game to the next level!
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One of my all-time favorite recipes is these homemade burger buns. That's because they are so easy and take hardly any effort to make.
They are perfect for Homemade Burgers, sloppy joes, or even hot dog buns. They are always soft and fresh, and contain no preservatives.
Homemade hamburger buns are a game changer when it comes to making the perfect burger.
One of the best things about homemade hamburger buns is that they can be customized however you like! Add sesame seeds or poppy seeds on top for an extra crunch, or even experiment with different types of flour!
So, next time you're grilling up some burgers, skip the store-bought buns and try making them at home instead! Your family will thank you!
Looking for more delicious homemade bread recipes? Try my Air Buns - you will love these light and fluffy rolls! Or my Irish Soda Bread - both are perfect alongside soups and stews! And if you're looking for a healthier alternative, try my recipe for Soft Whole Wheat Bread!
❤️ Why You Will Love This Recipe
- Super soft and fluffy: These homemade hamburger buns are pillowy soft and incredibly fluffy. They are perfect for holding your favorite burger patty without falling apart.
- Easy to make: You don't need any special ingredients or equipment to make these buns. The recipe uses simple pantry staples; the dough can be made by hand or with a mixer.
- Ideal for burgers and sandwiches: These buns are not only perfect for burgers but also work well for sandwiches. You can even slice them in half and toast them with butter for breakfast.
- Freezer-friendly: You can store these buns in the freezer for later use. Just place them in a freezer bag once cooled and freeze them for up to two months.
- Customizable: You can customize these buns by adding seeds or herbs to the dough, such as sesame seeds, poppy seeds, or rosemary. You can also fill them with your favorite toppings, such as cheese or bacon.
- Healthier than store-bought buns: Unlike store-bought buns that may contain preservatives or additives, making your own hamburger buns ensures you know exactly what ingredients go into them.
🧾 Ingredients
Only a handful of ingredients are required for these quick buns. You probably have everything you need in your pantry already!
- Flour. I use only all-purpose flour to make these buns light and fluffy. However, you can add whole wheat flour or oat flour for healthier bread. Just keep in mind that the higher the ratio of whole wheat flour, the heavier and denser the buns get. If you want to use whole wheat flour, I recommend using whole wheat bread flour for the best results.
- Yeast. I used active dry yeast, but you can also use quick-rise or instant yeast to shorten the rise time. If you use quick-rise yeast, the buns will be done in 1-2 hours instead of 3 hours.
- Sugar. I used granulated sugar, but you can use cane sugar, coconut sugar, raw sugar, or honey.
- Oil. I used vegetable oil, but you can use avocado oil, canola oil, olive oil, or even melted butter or margarine.
- Vinegar. This is the secret ingredient in these buns. The vinegar preserves gluten bonds, keeping them from popping. Vinegar is like a conditioner for dough; it keeps the yeast happy and helps it work better, making the buns expand.
See the printable recipe card for quantities and a complete list of ingredients.
🥖 How To Make This Soft Hamburger Buns Recipe
Making soft burger buns at home is something that you can easily do, whether you have a stand mixer or prefer to mix by hand.
Step 1: Proof the yeast: Begin by combining ½ cup lukewarm water, 1 tablespoon yeast, and 1 teaspoon sugar in a small bowl. Allow the mixture to sit for 5 minutes until it becomes foamy on top, indicating that the yeast is active and ready to use.
Pro Tip: If the yeast fails to become foamy during proofing, it is best to discard it and use fresh yeast.
Step 2: Prepare the dough: In the bowl of a stand mixer or a large mixing bowl, pour 2 cups of HOT water. Add 2 teaspoon salt and ½ cup sugar to the hot water and stir until completely dissolved. Then, add 1-½ cups warm water, ½ cup oil, 1 tablespoon vinegar, and 3 cups of flour.
Begin mixing on low speed using the dough hook attachment or a wooden spoon. Add the yeast mixture and continue mixing. Gradually add the remaining flour, one cup at a time, until a smooth round ball forms.
The dough should be a little sticky and start pulling away from the sides of the bowl. If using a stand mixer, switch to medium speed and knead for approximately 5 minutes with the dough hook. Alternatively, knead lightly by hand on a floured work surface or countertop.
Pro Tip: In my experience, mixing by hand yields the best results when it comes to making buns. While stand mixers can be helpful, I find that when I use one, I tend to add more flour than necessary, resulting in denser and dryer buns.
First rise: Place dough in a large mixing bowl. Cover the dough and let it rise in a warm place for 1 hour or until it doubles in size. You can utilize the 'Proof' setting on your oven or preheat the oven to 350 degrees Fahrenheit for 1 minute, then turn it off and place the dough inside for optimal rising conditions.
Second rise: Divide the dough into three equal portions. Each piece of dough will yield 8 buns. Shape the dough into balls and place them seam side down on a parchment paper-lined baking sheet. Cover and let the dough rise for a second time. It will take approximately an hour for the dough to double in size again. To prevent the buns from collapsing, you may choose to let them rise in the oven without covering them.
Egg wash: If desired, mix an egg white with 2 tablespoons of water. Very gently brush the egg wash on top of the buns with a pastry brush before baking. Sprinkle with sesame seeds if desired.
Bake the buns: Preheat the oven to 375 degrees Fahrenheit and bake them for about 12 minutes or until they turn a lovely golden brown color. Once baked, remove them from the oven and transfer to a wire rack to cool.
Now comes the best part - enjoying these homemade buns!
Serve them with Smoked Burgers, Smash Burgers, Air Fryer Tuna Patties, or Wagyu Burgers!
Enjoy!
💭 Expert Tips
- Proof the yeast: Always proof your yeast before using it in the recipe. This step ensures that the yeast is active and will result in a successful rise. If the yeast fails to become foamy during proofing, it is best to discard it and use fresh yeast.
- Let it rise: During the first and second rise, allow the dough to double in size. To create an ideal environment for rising, place the covered dough in a warm area. This can be done in the oven on the 'Proof' setting, which creates the perfect environment. If you don't have the 'Proof' setting, you can use the residual heat in your oven. To do this, preheat your oven for 1 minute at 350 degrees F, then turn it off. The residual heat will create a warm environment for your dough to rise in.
- Baking: Keep a close eye on the buns when they are baking to avoid over-browning. Once baked, transfer the buns to a wire rack to cool. This helps maintain their texture and prevents them from becoming soggy.
- Freezing: If you have leftover buns or want to prepare them in advance, they freeze well. Let the buns cool completely before placing them in a ziplock freezer bag. Remove as much air as possible from the bag to prevent freezer burn. When ready to enjoy, defrost the buns at room temperature for a few hours.
🍔 What To Serve With Soft Hamburger Buns
- Easy Grilled Smash Burgers
- Smoked Burgers
- Chicken Pot Pie
- Venison Stew
- Slow Cooker Creamy Chicken and Pasta Soup
- Air Fryer Tuna Patties
- Oven-Baked Omelet Casserole
- Homemade Raspberry Rhubarb Freezer Jam
- Low-Sugar Strawberry Freezer Jam
- Baked Brie with Honey
❓ Recipe FAQs
Absolutely! I get the best results when I don't use a stand mixer - that way I don't add too much flour! Simply use a wooden spoon until you can no longer mix, and then continue mixing the flour using your hands.
The dough should double in size during the rising process, which usually takes around 1 hour. You can also perform a simple test by gently pressing the dough with your finger. If the indentation remains and slowly springs back, it's ready for the next step.
Once the buns are fully cooled, store them in an airtight container or plastic bag at room temperature. They will stay fresh for a couple of days. If you want to extend their shelf life, you can also freeze them in a freezer-safe bag for up to two months.
Yes, you can adjust the size of the buns according to your preference. For smaller buns, divide the dough into more sections, and for larger buns, divide it into fewer sections. Keep in mind that the baking time may vary slightly based on the size of the buns.
Yes, you can use the same dough to make a loaf of bread instead of individual buns. Simply shape the dough into a loaf and place it in a greased or parchment paper-lined bread pan. Adjust the baking time accordingly until the bread is golden brown.
👩🏻🍳 More Delicious Homemade Bread Recipes
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Recipe
Best Ever Homemade Super Soft Hamburger Buns Recipe
Ingredients
- ½ cup lukewarm water
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 2 cups HOT water
- 2 teaspoons salt
- ½ cup sugar
- 1½ cups WARM water
- ½ cup vegetable oil
- 1 tablespoon white vinegar
- 7-8 cups all-purpose flour
- 1 egg white optional
- 1 tablespoon sesame seeds optional
Instructions
- Mix ½ cup lukewarm water, 1 tablespoon yeast, and 1 teaspoon sugar in a small bowl. Let it stand for 5 minutes. It will start to get foamy on top.
- Add 2 cups of HOT water to a large bowl. Add 2 teaspoon salt and ½ cup sugar to the hot water and mix until it dissolves.
- Add 1½ cups WARM water, ½ cup oil, 1 tablespoon vinegar, and 3 cups of flour. Mix to combine.
- Add the yeast mixture to the bowl and keep mixing.
- Keep adding flour gradually, one cup at a time, until the dough is smooth and begins to pull away from the sides of the bowl. It should be a smooth, round ball.
- Continue punching down for 8 to 10 minutes, or 5 minutes with a stand mixer with the dough hook.
- Cover and let rise in a warm place for 1 hour, or until the dough doubles in size.
- Divide the dough into 3 equal sections. Each section will make 8 large buns. To shape the buns, roll out the dough into 2-inch balls. Place dough balls on cookie sheets covered with parchment paper. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- When the buns are the size you want them, preheat your oven to 375 degrees F.
- If you would like sesame seeds on your buns, whisk an egg white in a small bowl with 1 tablespoon of water. Very gently brush egg wash on top of each bun. Sprinkle each bun with the desired amount of sesame seeds.
- Place the buns in the oven and bake for 12 minutes, or until golden brown. Keep an eye on them, they turn brown quickly!
- Remove the buns from the oven and place on a wire rack to cool.
- Enjoy!
Recipe Notes:
- Proof the yeast: Always proof your yeast before using it in the recipe. This step ensures that the yeast is active and will result in a successful rise. If the yeast fails to become foamy during proofing, it is best to discard it and use fresh yeast.
- Let it rise: During the first and second rise, allow the dough to double in size. To create an ideal environment for rising, place the covered dough in a warm area. This can be done in the oven on the 'Proof' setting, which creates the perfect environment. You can use the residual heat in your oven if you don't have the 'Proof' setting. To do this, preheat your oven for 1 minute at 350 degrees F, then turn it off. The residual heat will create a warm environment for your dough to rise in.
- Baking: Keep a close eye on the buns when they are baking to avoid over-browning. Once baked, transfer the buns to a wire rack to cool. This helps maintain their texture and prevents them from becoming soggy.
- Freezing: If you have leftover buns or want to prepare them in advance, they freeze well. Let the buns cool completely before placing them in a ziplock freezer bag. Remove as much air as possible from the bag to prevent freezer burn. When ready to enjoy, defrost the buns at room temperature for a few hours.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Kristy
These buns were amazing! I tried a few other recipes but was still in search of the ultimate homemade hamburger bun. I found the dough was a bit sticky compared to the other recipes and in total I added about 8 1/2 cups of Arthur’s bread flour (didn’t have AP) . After the first rise, I floured my surface and hands to shape the buns. All seemed in track. I am at 1,240 altitude using a Wolf convection oven and ended up taking 20 min to brown the buns to perfection. This is now our new favorite recipe to replace the others. Thank you!
Jeri Walker
Thank you for your detailed comment Kristy! I'm so glad you liked them! 🙂