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Hamburger Buns

Serves: 8 · 1 Bun Prep: 20 mins Cook: 15 mins Total: Hours: 1 Minutes 50
By Ken Gray Published July 25, 2026
Hamburger Buns

Soft, bakery-style hamburger buns with a slightly rich crumb and a golden top. They’re sturdy enough for juicy burgers, but still tender and light.

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Nutrition Facts

Per serving (1 Bun)

Nutrition Facts
Calories 210
Total Fat 6 g
Sodium 190 mg
Total Carbohydrates 33 g
Dietary Fiber 1 g
Protein 5 g
Calcium 15 mg
Iron 2 mg

Instructions

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  • Mix the warm water, yeast, and about 60 g of the flour, then let it sit until foamy, about 10 to 15 minutes.

  • Stir in the sugar, egg, melted butter, and salt.

  • Add the remaining flour gradually until you get a soft, slightly sticky dough.

  • Knead until smooth and elastic, about 5 to 8 minutes by mixer or 8 to 10 minutes by hand.

  • Let rise until doubled in size, about 1 to 2 hours.

  • Divide into 8 equal pieces, shape into tight balls, and flatten them slightly.

  • Let rise again until puffy, about 45 to 60 minutes.

  • Brush with egg wash, add sesame seeds if using, and bake at 375 F for 15 to 17 minutes.

  • Cool completely before slicing.

FAQ

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  • Why are my buns dense? Usually the dough had too much flour, didn’t knead enough, or didn’t proof long enough.

  • How do I get a soft bun? Keep the dough slightly tacky, use milk or butter in the dough, and avoid over-baking.

  • How do I make them more “restaurant style”? Shape tight rounds, proof until puffy, and bake just until golden so they stay soft and tall.burgerfi+1

  • Can I use all-purpose flour? Yes, and it will give a softer bun; bread flour gives a bit more chew and structure.

  • When should I add egg wash? Brush it on right before baking for a glossy, browned top.

  • How do I keep buns from drying out? Don’t over-bake them, and cool them completely on a rack before slicing.

  • Can I make the dough ahead? Yes, burger buns can be made in advance and frozen after cooling, which helps with meal prep.

  • What size should I make them? Divide the dough evenly so the buns bake at the same rate and look uniform.

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Recipe Techniques and Tips

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  • Use a soft, enriched dough, but keep it slightly tacky so the buns bake up light instead of dense.

  • Knead until the dough is smooth and elastic; under-kneading gives weak structure, while overworking can make the buns tight.

  • Let the dough rise until truly doubled, then give it a full second proof after shaping, so the buns finish airy and even.

  • Shape each piece into a tight ball with surface tension on the outside; that helps the buns rise tall and hold their form.

  • Brush the tops with milk for a softer crust, or egg wash for a shinier, more bakery-style finish.

  • Bake at 375 to 400 F until just golden, and avoid over-baking so the crumb stays soft.

  • Cool completely on a rack before slicing, so steam doesn’t make the inside gummy.

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