Homemade Hamburger Buns

Homemade Hamburger Buns are soft, fluffy and so much better than anything you can grab in a bag at the store. The dough is made with honey, milk, eggs and butter for tender, golden buns that are soft enough for a great burger but sturdy enough to hold all the toppings. Make them full-size for burgers and sandwiches or divide the dough into smaller portions for homemade slider buns.

• Soft and fluffy: Milk, butter, egg and an extra egg yolk give these buns a soft, tender texture.
• Made with honey: Honey adds just enough sweetness without making the buns taste overly sweet.
• Sturdy enough for burgers: They’re soft, but they can still handle a juicy burger, cheese, sauce and all your favorite toppings.
• Perfect for sliders too: Divide the dough into 16 pieces instead of 8 for homemade slider buns.
• Freezer-friendly: Make a batch ahead of time and freeze the baked buns for burger night later.

• Warm water: Aim for about 110°F. Warm water helps get the yeast going without being so hot that it can damage it.
• Instant yeast: Gives the hamburger buns their rise and fluffy texture.
• Honey: Adds a subtle sweetness and helps create that beautiful golden bun.
• Milk: Adds moisture and richness to the dough.
• Egg: Gives the dough richness and structure.
• Egg yolk: The extra yolk makes the buns even softer and more tender.
• Unsalted butter: Use softened butter so it incorporates easily into the dough.
• All-purpose flour: Creates the structure of the buns while keeping them soft.
• Kosher salt: Balances the sweetness and brings out the flavor of the dough.
• Egg and milk: Whisked together for the egg wash that gives the tops their shiny, golden finish.

• Make the dough: Combine the warm water, yeast and honey and let sit for 5 minutes. Add the milk, egg, egg yolk, butter, flour and salt. Knead with a dough hook for 5-8 minutes, until the dough is soft, smooth and pulling away from the sides of the bowl.
• Let it rise: Cover and let rise for 1-2 hours, or until doubled in size.
• Shape the buns: Divide the dough into 8 equal pieces. Roll into smooth balls and place on a parchment-lined baking sheet. Gently flatten each to about 3-3½ inches wide.
• Rise again: Cover loosely and let rise for 1-1½ hours, until puffy.
• Egg wash and bake: Brush with the egg and milk mixture. Bake at 375°F for 14-18 minutes, until golden brown. Transfer to a cooling rack and brush with melted butter if desired.

• Check your water temperature: Aim for around 110°F. Water that’s too hot can damage the yeast, while water that’s too cool can slow things down.
• Don’t add too much flour: The dough should be soft and slightly tacky. If you keep adding flour until the dough feels completely dry, your hamburger buns can end up heavier and denser.
• Watch the dough, not just the clock: Rise times are estimates. A warm kitchen may have your dough ready sooner, while a cooler kitchen can take longer.
• Give the dough enough time to rise: For that soft, fluffy texture, you want the dough to approximately double during the first rise and become visibly puffy during the second.
• Make evenly sized buns: For perfectly even hamburger buns, use a kitchen scale to weigh the dough and divide the total weight by eight.
• Flatten before the second rise: Don’t skip this! If you leave the dough in tight balls, you’ll end up with tall dinner-roll-shaped buns instead of wider hamburger buns.
• Don’t skip the egg wash: The egg and milk mixture is what gives the tops that beautiful shiny, golden finish.
• Let them cool before slicing: I know warm bread is hard to resist, but give the buns time to cool before cutting them in half. They’ll slice much more cleanly.

• After the first rise, divide the dough into 8 equal portions. Take one piece of dough and pull the edges underneath itself to create tension across the top.
• Place it seam-side down and gently roll it against your work surface until you have a smooth ball.
• Arrange the dough balls on a parchment-lined baking sheet with enough room between them to expand. Use your palm to gently press each one until it’s about 3-3½ inches wide.
• They’ll puff back up during the second rise, giving you a bun that’s wide enough for a burger but still thick and fluffy in the center.

• This same dough makes great homemade slider buns.
• Instead of dividing the dough into 8 portions, divide it into 16 equal pieces. Shape each piece into a smooth ball and gently flatten it just like the full-size hamburger buns.
• Because slider buns are smaller, start checking them earlier during baking. You’re looking for the same golden brown color on top rather than relying only on the clock.

• Sesame seeds: After brushing the buns with egg wash, sprinkle sesame seeds over the tops before baking.
• Everything seasoning: Add a sprinkle of everything bagel seasoning after the egg wash for a savory version.
• Poppy seeds: Sprinkle poppy seeds over the egg-washed buns before they go into the oven.
• Buttery tops: Brush the freshly baked hamburger buns with a little melted butter for an extra-soft finish.
• Slider buns: Divide the dough into 16 pieces instead of 8 for smaller buns that are perfect for sliders.

• Yes. A stand mixer makes kneading easier, but you can make these hamburger buns by hand.
• Mix the ingredients together in a large bowl until a shaggy dough forms. Transfer the dough to a lightly floured work surface and knead by hand until it becomes smooth and elastic.
• Try not to add a lot of extra flour while kneading. The dough is supposed to be soft and slightly tacky.

• If you want freshly baked hamburger buns without doing everything at once, you can prepare the dough ahead of time.
• After the first rise, shape the buns and place them on the parchment-lined baking sheet. Cover well and refrigerate overnight.
• When you’re ready to bake, remove the buns from the refrigerator and let them sit at room temperature until they’re puffy and have finished their second rise. The exact amount of time will depend on how warm your kitchen is.
• Brush with the egg wash and bake as directed.

• Room temperature: Once completely cooled, store the hamburger buns in an airtight container or sealed bag at room temperature for up to 3 days.
• Freezing: These buns freeze really well. Let them cool completely, then transfer them to a freezer-safe bag or container. Freeze for up to 3 months.
• Thawing: Let frozen buns thaw at room temperature. You can warm them briefly in the oven before serving if you want that freshly baked texture again.
• My preference: If I’m freezing them, I like slicing the buns first. Then I can pull out exactly what I need and toast the cut sides straight from the freezer.

• Obviously, burgers. But don’t stop there.
• These buns are also great for chicken salad sandwiches, pulled pork, sloppy joes, cuban sliders or breakfast sandwiches.