Homemade Hamburger Buns Recipe (Soft and Fluffy)

These homemade hamburger buns are soft and fluffy inside, golden on top, and sturdy enough to hold a juicy burger and all your favorite toppings. Made with milk, butter, egg, flour, and yeast, this easy hamburger bun recipe makes 12 buns with just one rise.

Serve them for a backyard cookout, a weeknight burger dinner, or a batch of sloppy joes. They freeze well, too, so the next burger night can come with homemade buns already waiting for you.

My Favorite Homemade Hamburger Bun Recipe

The first time I watched my grandmother make these buns, I was skeptical. Homemade bread always seemed like an all-day project, and I wasn't sure a quicker bun could be worth the effort.

She reminded me to be patient and let the buns rise. When they came out of the oven, golden on top and soft in the middle, I understood why. These are the buns I want beside the grill: tender enough to enjoy on their own, but sturdy enough to hold the burger, the cheese, and whatever else we pile on.

And yes, the smell of homemade bread filling the kitchen just before dinner is still one of my favorite parts.

Why You'll Love These Homemade Hamburger Buns

• One rise: Shape the dough, let the buns rise, and they're ready to bake.
• Soft but sturdy: The tender crumb holds up to burgers, sandwiches, and saucy fillings.
• Simple ingredients: Milk, butter, flour, yeast, sugar, salt, and an egg make the dough.
• Makes 12 buns: Serve a crowd or freeze extras for another meal.
• Easy to finish your way: Leave the tops plain or add an optional egg wash and your favorite seeds.

Ingredients for Homemade Hamburger Buns

This recipe makes 12 hamburger buns. The egg wash and toppings are optional.

• 1 cup milk
• ½ cup water
• ¼ cup butter
• 4 ½ cups all-purpose flour, divided
• 1 package (¼ ounce, or 2 ¼ teaspoons) instant yeast
• 2 tablespoons granulated sugar
• 1 ½ teaspoons salt
• 1 large egg
• 1 additional large egg, optional, for egg wash
• Sesame seeds or everything bagel seasoning, optional

Ingredient Notes

Instant yeast: Check the date on the package before you begin. The dough has one rise after the buns are shaped.

All-purpose flour: Add the final portion gradually. You want a soft, slightly tacky dough, so avoid adding extra flour just to make it completely dry to the touch.

Milk and butter: These add richness and help make the buns tender. Let the warmed mixture cool to the yeast temperature before stirring in the yeast.

Egg wash: An egg brushed over the risen buns gives them a shiny, deeper golden top and helps seeds stick. You can also leave the buns plain. Here's more on how to make an egg wash.

How to Make Homemade Hamburger Buns

Set out your ingredients, allow time for the shaped buns to rise, and use the look and feel of the dough alongside the clock. A cool kitchen may mean the buns need a little more time to puff up.

1. Prepare the oven and baking sheet. Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
2. Warm the milk mixture. In a small saucepan, heat the milk, water, and butter until the butter melts. Remove from the heat and let the mixture cool to approximately 110°F to 120°F before adding the yeast. It should be warm, not hot.
3. Add the yeast. Stir the instant yeast into the warm mixture and let it stand for 5 to 10 minutes. It may look creamy or lightly foamy.
4. Mix the dough. In a large bowl, combine 1 ¾ cups of the flour with the sugar and salt. Add the yeast mixture and the egg, then stir until combined.
5. Add the remaining flour. Stir in the remaining flour about ½ cup at a time, until a soft dough forms. The dough should feel slightly tacky without heavily coating your hands.
6. Knead. Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes, until smooth and elastic.
7. Shape the buns. Divide the dough into 12 equal pieces. Shape each piece into a smooth ball by pulling the edges underneath, then gently flatten it into a hamburger-bun shape.

1. Let rise. Arrange the buns on the prepared baking sheet, leaving room for them to expand. Cover loosely and let rise for 30 to 35 minutes, or until noticeably puffy. Rising time can vary with the temperature of your kitchen.

1. Add the optional topping. If using an egg wash, beat the additional egg and gently brush a thin layer over the risen buns. Sprinkle with sesame seeds or everything bagel seasoning, if desired.

1. Bake. Bake on the center rack for 10 to 12 minutes, until the tops are golden brown.
2. Cool. Transfer the buns to a wire rack. For softer tops, brush the warm buns lightly with melted butter, if desired. Let the buns cool before slicing so the centers have time to set.

What Readers Are Saying

One of my favorite things about sharing this recipe is seeing how it turns out in your kitchens. Readers have made these buns with plain tops, sesame seeds, and everything bagel seasoning—and then put them to work on burger night.

“These were so quick and easy and they make great burger buns! I highly recommend this recipe!”

— Katie

“Super easy and delicious! I did half sesame seed topping and half everything bagel seasoning.”

— Rachael

“Soft and delicious, my new go-to hamburger bun recipe!”

— Lex

Want to see how other home cooks made their buns? See the reader photos and comments on Pinterest.

Readers Also Make

Once the buns are ready, fill them with these easy black bean burgers or a helping of 5-ingredient sloppy joes.

Tips for Soft, Fluffy Hamburger Buns

Keep the Dough Soft

Add the flour gradually and pay attention to how the dough feels. A slightly tacky dough is what you're looking for; too much extra flour can make the buns dense.

Flatten the Dough Balls

Gently flatten each ball before the rise. Leave them too round, and they'll be more likely to bake up tall like dinner rolls instead of wide enough for a burger.

Let the Buns Get Puffy

The 30-to-35-minute rise is a guide. If your kitchen is cool and the buns still look compact, give them a little longer. They should look noticeably puffier before they go into the oven.

Choose a Shiny or Soft Finish

Brush the risen buns with beaten egg before baking for a shiny top. For a softer finish, lightly brush the warm baked buns with melted butter. You can use either finish or both.

How to Shape Hot Dog Buns

This dough can also be shaped for hot dogs. Divide it into 12 portions for larger buns or 16 portions for slimmer buns. Shape each portion into a rectangle, roll it up from a long side, and pinch the seam and ends closed.

Place the shaped buns seam-side down on the prepared baking sheet. Cover and let them rise until puffy, then bake at 400°F, checking smaller buns early because their baking time may differ.

Hamburger Bun Troubleshooting

• The buns didn't rise: Check that the yeast is fresh and the liquid wasn't too hot. A cool kitchen can also slow the rise, so give the shaped buns more time in a comfortably warm, draft-free spot.
• The buns are dense: Too much flour or too little kneading or rising time can make the finished buns heavy. Keep the dough soft and let it become noticeably puffy.
• The buns are too tall: Flatten the shaped dough balls a little more before their next rise.
• The buns spread too much: The dough may be too wet or need more kneading. Add flour a little at a time, just until the dough is workable.
• The tops are firmer than you like: Brush the warm buns lightly with melted butter after baking.

Perfect With Homemade Hamburger Buns

These buns are ready for classic cheeseburgers, but they don't stop there. Fill them with sloppy joes, pulled chicken, or your favorite sandwich fillings.

For a cookout, serve them alongside corn on the cob, baked beans, or potato salad. If you shape some of the dough into hot dog buns, add a pot of easy hot dog chili to the menu.

How to Store and Freeze Hamburger Buns

Room Temperature

Let the buns cool completely, then store them in an airtight container or zip-top bag at room temperature for up to 3 days.

Freezer

Freeze completely cooled buns in a freezer-safe bag for up to 3 months. You can slice them before freezing if you like having them ready to toast.

To Thaw and Warm

Thaw the buns at room temperature. Warm briefly in a low oven or toast the cut sides before serving.

Make Ahead

Bake the buns a day ahead, cool them completely, and keep them airtight at room temperature. Warm them briefly before serving if you like.

Frequently Asked Questions

Can I use active dry yeast instead of instant yeast?

Yes. Use the same amount of active dry yeast and follow the package directions for the appropriate liquid temperature and proofing. The dough may need more time to rise.

Can I make the dough in a stand mixer?

Yes. Use the dough hook to mix and knead the dough until smooth and elastic. Watch the dough's texture and avoid adding too much flour.

Do I need an egg wash?

No. The buns will bake without it. Egg wash adds shine and color and helps seeds stick to the tops.

Can I make slider buns with this dough?

Yes. Divide the dough into smaller, evenly sized portions and check them earlier in the oven. The yield and baking time will depend on their size.

How do I keep homemade hamburger buns fresh?

Cool them completely before storing them airtight at room temperature. If you won't use them within a few days, freeze the extras.

Helpful Baking Tools

A heavy-duty baking sheet gives the buns room to rise and bake. I also like using parchment sheets for easy cleanup and a pastry brush for the optional egg wash.

More Homemade Bread Recipes

If you enjoyed making these buns, try my cheesy beer bread for an easy loaf, or make a batch of copycat Pizza Hut pizza dough for your next pizza night.

Next Recipe to Try: Easy Black Bean Burgers

Now that you have soft homemade buns, give them something delicious to hold. These easy black bean burgers are a budget-friendly option for your next burger night.