Homemade Hamburger Buns
There's something quietly satisfying about pulling a tray of golden, pillowy hamburger buns out of the oven. Yes, the process asks for a bit of patience — plan for around 4 hours start to finish — but your hands-on time is barely 10 minutes. The rest is just waiting while the dough does its thing. Whether you're loading these up with smash burgers, slow-cooked pulled pork, or a crispy chicken sandwich, these buns hold their own without falling apart or turning soggy.
Ingredients
- 2¼ tsp Active dry yeast one standard packet
- 3½ cups All-purpose flour divided — ½ cup for the yeast slurry, 3 cups added after
- ½ cup Warm water around 110°F — warm to the touch but not hot
- 2 large Eggs divided — 1 for dough, 1 for egg wash
- 2 tbsp Unsalted butter melted and slightly cooled
- 1 tbsp White sugar
- 1 tsp Salt
- 1 tbsp Olive oil for coating the bowl during the first rise
- 1 tbsp Whole milk for the egg wash
- 1 tbsp Sesame seeds optional but classic
Notes
- Don't rush the rise. Both proofing stages are essential. Cutting them short produces denser, less flavorful buns. A turned-off oven with just the light on makes a perfect warm spot.
- Measure flour carefully. Spoon it into the cup and level it off — scooping directly from the bag packs too much in and leads to stiff dough.
- Slightly tacky dough is correct. If it feels dry, the buns will be tough. Resist the urge to over-flour.
- Use a light touch with the egg wash. Pressing too hard deflates the rise you've worked to achieve.
- Cool completely before slicing. Cutting into warm buns compresses the crumb and makes them gummy inside.
- Storage: Keep in an airtight bag at room temperature for up to 3 days. To freeze, wrap individually in plastic wrap and store in a zip-top freezer bag for up to 3 months. Thaw at room temperature or warm in a 300°F oven for about 8 minutes.
Nutrition Facts (per serving)
- Calories: 292
- Total Carbohydrate: 49g
- Dietary Fiber: 2g
- Total Sugars: 5g
- Protein: 8g
- Total Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 58mg
- Sodium: 415mg
- Calcium: 24mg
- Iron: 3mg
- Potassium: 101mg