Make the best burgers with these incredibly soft and fluffy homemade hamburger buns! With just basic pantry ingredients, you'll create bakery-style buns perfect for burgers or sandwiches. This recipe makes 24 perfect buns - ready in about 2.5 hours with just 15 minutes of active time!
If you love this recipe, try my Air Buns or Irish Soda Bread next!
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Editor's Note: This post was originally published on June 8, 2023. I recently updated it on November 19, 2024, with more information, helpful tips, and a video, but the recipe remains the same.
What Readers Are Saying:
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 ½ 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!
- Kristy
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Easy Soft Hamburger Buns
These pillowy soft homemade buns will take your burgers to the next level! Here's why you'll love them:
- The ultimate burger bun! Soft, fluffy, and sturdy enough to hold all your favorite toppings without falling apart.
- Made with simple ingredients! Just basic pantry staples you probably already have on hand.
- Better than store-bought! No preservatives or additives - just fresh, delicious bread you can feel good about.
Recipe Ingredients
Here's everything you'll need to make these amazing homemade burger buns, with special notes below to assist you:
- Flour. Regular all-purpose flour or bread flour creates perfectly light and fluffy buns. While you can substitute with some whole wheat bread flour, the buns will be denser.
- 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 2-½ 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. The secret ingredient! It conditions the dough and helps create that perfect texture.
See the printable recipe card for quantities and a complete list of ingredients.
How to Make Perfect Homemade Hamburger Buns
Step 1: Proof the yeast
Start by combining ½ cup lukewarm water, 1 tablespoon active dry yeast, and 1 teaspoon sugar in a small bowl. Let stand for 5 minutes until foamy.
Note: If the yeast mixture doesn't foam, discard and start fresh with new yeast.
Step 2: Prepare the dough
Pour 2 cups hot water into a large mixing bowl (or bowl of a stand mixer). Add 2 teaspoons salt and ½ cup sugar, stirring until completely dissolved. Mix in 1-½ cups warm water, ½ cup oil, 1 tablespoon vinegar, and 3 cups of flour.
Mix with a wooden spoon until combined (or at the low speed of a stand mixer with a dough hook). Stir in the proofed yeast mixture. Gradually add the remaining flour, one cup at a time, until a soft dough forms that pulls away from the sides of the bowl.
If using a stand mixer, switch to medium speed and knead for approximately 5 minutes with a dough hook attachment. Alternatively, knead the dough on a lightly floured surface until smooth and slightly sticky. Add more flour as needed. Different flours absorb liquid differently, so you may need up to 9-10 cups total, depending on humidity and flour brand. You want the dough to be sticky but not too sticky. (See the video below for a visual on how to do this).
Pro Tip: For the softest buns, mix by hand rather than using a stand mixer - this prevents adding too much flour, which can make them dense.
Step 3: First rise
Place the dough in a large bowl, cover it, and let it rise in a warm spot for 1 hour or until doubled in size.
Note: Use your oven's 'Proof' setting or place in the oven with the oven light on for the perfect rising environment.
Step 4: Second rise
Divide the dough into three equal portions. From each portion, cut 8 equal pieces (roughly the size of a golf ball or a bit bigger). To shape each bun, gently roll a piece of dough in the palm of your hand, tucking the edges underneath while rotating in a circular motion to create surface tension. This creates a smooth, round top. Place each ball seam-side down on a parchment-lined baking sheet, spacing them about 2-3 inches apart to allow room for rising.
Note: Don't overwork the dough during shaping - gentle handling keeps the buns light and fluffy.
Let the shaped buns rise, uncovered, in a warm spot for about one hour or until doubled in size. Use your oven's 'Proof' setting, or create a warm environment by placing them in the oven with the oven light on.
Step 5: Egg wash
If desired, gently brush the buns with an egg wash (1 egg white mixed with 2 tablespoons water) and sprinkle with sesame seeds.
Step 6: Bake the buns
Preheat the oven to 375°F. Bake for 12 minutes or until golden brown. Transfer to a wire rack to cool completely. Enjoy!
Top Tips
- Mix by hand for best results - it's easier to feel when the dough is right.
- Create a warm spot for rising using your oven's 'Proof' setting or just turning the oven light on.
- Watch carefully while baking - they brown quickly!
What To Serve With Hamburger Buns
Here are the perfect pairings for these fresh buns:
- Classic burgers: Try my Smoked Burgers, Smash Burgers, or Air Fryer Tuna Patties.
- Side Dish: Perfect with Chicken Pot Pie or Venison Stew
- Breakfast: Toast with butter and Raspberry Rhubarb Freezer Jam, Low-Sugar Strawberry Freezer Jam, or Homemade Peach Jam.
Storage Tips
Store in a plastic bag or airtight container at room temperature for 3 days, or freeze for up to 2 months. Thaw at room temperature before serving.
Recipe FAQs
Yes! Hand mixing actually gives better results as you're less likely to add too much flour.
Dough should double in size. Press gently with your finger - indent should slowly spring back.
Yes, you can make smaller or larger buns; however, the baking time may need to be adjusted.
Yes, you can use the same dough to make a loaf of bread instead of individual buns. Shape the dough into a loaf and place it in a greased or parchment paper-lined bread pan.
More Homemade Bread Recipes
If you love these hamburger buns, try these other favorites:
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Printable Recipe
Super Soft Hamburger Bun Recipe
Ingredients
For the Yeast Mixture:
- ½ cup lukewarm water (90℉)
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
For the Dough:
- 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 or bread flour
Optional:
- 1 egg white + 1 tablespoon water (for egg wash)
- 1 tablespoon sesame seeds
Instructions
- In a small bowl, combine ½ cup lukewarm water, 1 tablespoon yeast, and 1 teaspoon sugar. Let stand for 5 minutes until foamy and bubbly. If the mixture doesn't foam, start over with fresh yeast.
- In a large mixing bowl or stand mixer bowl, combine 2 cups of HOT water, ½ cup sugar, and 2 teaspoons salt. Stir until completely dissolved. Add 1½ cups warm water, ½ cup oil, and 1 tablespoon vinegar.
- Mix in 3 cups of flour until well combined. Add the foamy yeast mixture and stir to incorporate.
- Gradually add the remaining flour, one cup at a time, mixing well after each addition. The dough should start pulling away from the sides of the bowl and form a smooth ball, about 7-8 cups of flour total.
- Knead the dough for 8-10 minutes by hand (or 5 minutes with a stand mixer using a dough hook) until smooth and elastic. The dough will be quite sticky.
- Cover with a clean kitchen towel and let rise in a warm spot for 1 hour or until doubled in size. Your oven works perfectly with just the light on.
- Divide dough into 3 equal portions. Cut each portion into 8 pieces. Shape each piece into a ball by gently rolling between your palms, tucking edges under.
- Place shaped buns 2-3 inches apart on parchment-lined baking sheets. Let rise uncovered for 1 hour or until doubled.
- Preheat oven to 375°F. Position rack in center of oven.
- For sesame topped buns: Whisk egg white with 1 tablespoon water. Very gently brush tops of buns and sprinkle with sesame seeds.
- Bake for 12 minutes or until golden brown, watching carefully as they can brown quickly. Transfer to a wire rack to cool completely. Enjoy!
Video
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Notes
- Different flours absorb liquid differently, so you may need up to 9-10 cups total, depending on humidity and flour brand.
- Mix by hand for best results - it's easier to feel when the dough is right.
- Create a warm spot for rising using your oven's 'Proof' setting or just turning the oven light on.
- Watch carefully while baking - they brown quickly!
- Store in a plastic bag or airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Thaw at room temperature for a few hours before using.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
This recipe was originally published on June 8, 2023. It was completely updated on November 19, 2024.
Gabriella says
Yeah this recipe needs way more flour than it says. I hope I can salvage them
Jeri Walker says
Hi Gabriella. Different flours absorb liquid differently, so you may need up to 9-10 cups total, depending on humidity and flour brand - I'll add that into the notes. Adding up to 2 cups of extra flour will not ruin the buns.
Jordan says
So after adding more flour just until it form a shaggy ball and letting it rise again I was able to shape the dough into balls that were sticky but not too sticky and let them rise until doubled they baked well but I baked them for about 20-25 minutes at 375 until they were golden on top and it yielded 35 buns for me with the buns around 3 inches in diameter and 3inches tall with 4 of them being slightly larger since we like smaller buns in our house! So if you have an issue with the dough coming together I would say just add enough flour so that the dough is still shaggy almost like making sourdough, let it rise again then shape with a little flour on your hands and letting the balls rise again before baking
Jeri Walker says
Thanks for sharing your results, Jordan! The dough for these buns should be soft and slightly sticky, but it shouldn't require that much extra flour. I'm glad you were able to adjust the dough and get a batch of buns baked! Smaller buns are great for sliders too!
Cathy says
I agree with Kristy. With 4 1/2 cups of liquid I had to add over 9 cups of flour and it still did not come to a “ball”. I plan to let it rise and then see how much flour I have to add to shape them.
Jeri Walker says
Hi Cathy, thank you for your feedback. I have added a video in the recipe card that shows what the dough should look like and how to add more flour while kneading. It should be a sticky dough so that the buns are super soft. I hope the video helps! 🙂
Karrie says
Too sweet. Way too much sugar.
Cynthia M says
How do you get a smooth round ball with only 7-8 cups of flour?. Mine still looks like a sticky mess at 9 cups but I don’t want dense buns so I don’t want to keep adding more.
Jeri Walker says
I'm not sure why the dough is super sticky after 9 cups of flour? It is okay if it is a bit sticky, after it rises it will be less sticky. I definitely wouldn't add more than 9 cups of flour.
Kristy says
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 says
Thank you for your detailed comment Kristy! I'm so glad you liked them! 🙂
Janet says
i like the recipe they are good. mine always has a ton of dough left over even after making 8 big big buns like enough for a whole bread pan. im not sure why but thats my only issue.