Post updated September 10, 2026 — added Why This Works and What to Expect sections, expanded the FAQ, added a homemade vs. store-bought comparison, and refreshed the title and meta description.
To be honest, store-bought hamburger buns are fine… until you’ve made one from scratch. The golden on top, pillowy in the middle, sturdy enough to hold up to a fully loaded burger but soft enough to bite without worrying about the condiments falling out.
These are those buns.
I make this homemade hamburger buns recipe on summer days when grilling outside is just something we do regularly, not just on special occasions. I make the buns and Rick grills burgers from the beef we raise here on our homestead. Sometimes it is just us, sometimes there are grandkids joining us.
If you’ve been making your burgers from scratch, grilling with pride, then putting them on bagged store-bought buns — don’t worry, I understand. I have done this forever, until now. I’m just here to tell you: homemade buns are so good. The best part is that they are not only surprisingly easy to make, but they can be made in one hour. They are so soft, so fluffy, and so worth it.
I love making most things from scratch. Making food from scratch just feels good. You know exactly what’s in it—no weird ingredients you can’t pronounce and no preservatives. It tastes better (way better), saves you money, and gives you this satisfying sense of “I made that.” Cooking from scratch connects you to the old-fashioned way of doing things. Whether it’s a warm loaf of bread, a pot of soup, or a batch of my homemade pickled onions, there’s something special about using your two hands. You will love this hamburger bun recipe.
Why You’ll Love This Recipe for Hamburger Buns
- Super soft and fluffy thanks to milk, butter, and an egg-rich dough
- Easy to make – no bread machine needed, ready in one hour!
- Perfect for freezing—make a double batch and you’ll be ready for quick dinners.
- Better than bakery buns and saves money
Why This Recipe Works
This recipe works because I make these buns on days that I don’t have time for a “project.” The stand mixer does the heavy lifting, and the dough itself is forgiving.
It’s egg-and-milk enriched, which is what gives you that soft, slightly sweet crumb instead of the dense chew you’d get from a lean bread dough. The rise is short on purpose, about 30 minutes, though I’ll give it an extra 15 if my kitchen’s running cold, because the yeast doesn’t need the dough to fully double for this to work, just get a good head start.
What to Expect
Your dough should be soft and slightly sticky when it comes off the dough hook, not stiff, not dry. If you’re used to a firmer bread dough, this will feel like too little flour. It isn’t.
Once the buns go in the oven, they bake quickly. When I start smelling them baking, I know it’s time to pay attention. I’m famous for thinking I can do ten things at once, like walking out to the garden for lettuce, and that’s exactly when these nice soft buns go from golden to too dark. They look pale going in and darken fast in the last few minutes, so don’t wander off during that window.
How to Make Homemade Hamburger Buns
Ingredients You’ll Need
- All-purpose flour
- Active dry yeast
- Whole Milk
- Butter
- Eggs
- Sugar
- Salt
- Optional: sesame seeds, coarse salt, or poppy seeds
Step-by-Step Instructions to Make Hamburger Buns
1. Preheat the Oven
Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
2. Activate the Yeast
In a large mixing bowl or stand mixer, whisk together the warm milk (100-110°F), sugar, and yeast. Let it sit for 5–10 minutes until foamy.
3. Mix the Dough
To the milk/yeast mixture in the bowl of the stand mixer, add 2 cups of flour, the melted butter, egg, and salt. Mix with a dough hook attachment until well combined. Then add the remaining flour. Knead (with the dough hook) at a medium-low speed for 5 minutes. If needed, add one tablespoon of flour at a time until the dough starts to leave the sides of the bowl and rise on the dough hook. Do not add more flour than needed; this will be a sticky, soft dough.
4. Form the Buns
Transfer the dough to a well-floured work surface. Dust or turn the dough mound to coat with flour. Divide the dough into 8 equal pieces. Shape each piece of dough into round balls. Place the dough balls onto the lined baking sheet and press each of the dough balls flat with the palm of your hand.
5. Let the Buns Rise
Cover the baking sheets with clean kitchen towels and let rise for 30 minutes.
6. Brush the Buns
Whisk together 1 egg with 1 tablespoon of water. Using a pastry brush, brush the tops of the buns with the egg wash. If desired, sprinkle the top of the buns with sesame seeds, coarse salt, or poppy seeds.
7. Bake to a Golden Brown
Place the baking sheets in the preheated oven. Bake for 15 – 18 minutes, until they are a nice light brown color and fragrant. Cool on a wire rack. When ready to use, cut the cooled buns with a serrated knife.
Tips for the Best Hamburger Buns
- Use bread flour if you want chewier buns.
- Add a tablespoon of potato flour or mashed potato flakes for an even softer texture.
- Brush with melted butter right after baking for extra richness.
- Freeze extra buns in a zip-top bag—just thaw and rewarm before serving.
Homemade vs. Store-Bought
| Homemade | Store-Bought | |
|---|---|---|
| Ingredients | Flour, yeast, milk, butter, egg, sugar, salt | Often includes preservatives, dough conditioners, and added sugars |
| Texture | Soft, pillowy, sturdy enough for a loaded burger | Softer packaging, can turn soggy under a juicy burger |
| Time | About 1 hour, start to finish | Ready instantly, no prep |
| Freezer-friendly | Yes, freeze up to 3 months | Varies by brand, doesn’t always reheat well |
Serving Ideas
- Classic cheeseburgers (obviously) — especially with a spoonful of homemade mustard relish for a sweet-tangy bite that cuts through rich beef beautifully.
- Turkey Burgers
- Pulled pork sandwiches
- Grilled chicken burgers
- Breakfast sandwiches with egg and sausage
- Sandwiches
- Sloppy Joes
- Or just slathered with butter and eaten warm because you “needed to test one”, which I seem to do each time.
Shop This Post
- KitchenAid 5.5-Qt Bowl-Lift Stand Mixer — a stand mixer make all bread baking quick and easy
- Kitchen Food Scale — for weighing flour accurately
- Pastry Brushes — for the egg wash
- Bench scraper — for dividing the dough
- Nordic Ware Baking Sheets, Half Sheet Set — two sheet pans that comes with convenient lid
Frequently Asked Questions about Homemade Hamburger Buns
Can I use buttermilk instead of regular milk in this recipe?
Yes! Buttermilk adds a nice tang and makes the buns even softer. Substitute the milk with buttermilk 1:1. Just warm it slightly (to about 100–105°F) so it activates the yeast without curdling the buttermilk. You may need to adjust the flour if your dough is extra thick.
Don’t have buttermilk? Try my DIY buttermilk substitute.
Do I have to use a stand mixer to make these buns?
Nope! While a stand mixer makes things easier, you can absolutely make these by hand. Just be ready for an arm workout when kneading the dough — worth it for those soft, pillowy results.
Can I use instant yeast instead of active dry yeast?
Yes. Use 4½ teaspoons for a straight 1:1 swap, or 3½ teaspoons since instant yeast is more active. I use 3½.
Mix it directly into the flour instead of proofing it in the warm milk first. Add the milk, sugar, melted butter, egg, and salt as directed.
Since this dough already rises fast, start checking it after 15 to 20 minutes instead of the full 30. You’re looking for noticeably puffy, not doubled. Overproofed dough will spread or deflate once it hits the oven.
Can I freeze the buns?
Yes! Once they’ve cooled completely, store the buns in a freezer bag for up to 3 months. Thaw at room temperature or rewarm in a low oven wrapped in foil.
How do I keep homemade buns soft and fresh?
Store them in an airtight container or zip-top bag at room temperature for up to 3 days. For longer freshness, freeze them. If they start to go stale, try toasting them before serving.
Can I make smaller buns or slider buns with this recipe?
Absolutely. Just divide the dough into 12–16 smaller portions instead of 8, and reduce the baking time by 3–5 minutes. Keep an eye on them so they don’t overbake.
What’s the best flour to use for hamburger buns?
All-purpose flour works great, but if you want slightly chewier buns with a bit more structure, bread flour is a good substitute. You can even mix the two for the best of both worlds.
Why are my buns too dense or flat?
Dense buns are usually caused by not letting the dough rise long enough or by adding too much flour. Flat buns can happen if the dough is overproofed before baking. Aim for a soft, slightly sticky dough and be patient during the rise.
How many batches do you make for a crowd?
When I’m feeding a crowd, I make two batches instead of doubling the recipe. Doubling sounds easier, but it’s a lot of dough to wrangle, and I’ve found two separate batches turn out more consistent than one giant one.
Now Go Make Some Burgers
Here’s to good food, backyard gatherings, and the little things that make life feel just right.
If you try these buns, I’d love to hear how they turned out! Do you toast yours before serving, or eat them straight off the rack? Leave a comment, rate the recipe, or save my pin on Pinterest!
Simple Living ❤️ Country Style — Rick’s on the grill, I’ve got the buns
More Recipes You Might Enjoy!
- Slow Cooked Cowboy Beans Recipe – Hearty and Flavorful
- Homemade BBQ Sauce Without Ketchup
- Cowboy Caviar Recipe – A Summer Favorite
- How to Make Easy Pickled Onions
Homemade Hamburger Buns
Ingredients
- 3 1/4 Cups All-purpose Flour Plus extra for dusting the work surface
- 2 Tablespoons Sugar
- 4 1/2 Teaspoons Active Dry Yeast (2 packets)
- 2 Teaspoons Salt
- 1/4 Cup Butter
- 1 1/4 Cups Milk
- 2 Eggs (one for the dough, one for the egg wash)
Instructions
- Preheat the OvenPreheat the oven to 400°F and line 2 baking sheets with parchment paper.
- Activate the YeastIn a large mixing bowl or stand mixer, whisk together the warm milk (100-110°F), sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- Mix the DoughTo the milk/yeast mixture in the bowl of the stand mixer, add 2 cups of flour, the melted butter, egg, salt. Mix with a dough hook attachment until well combined. Then add the remaining flour. Knead (with the dough hook) at a medium-low speed for 5 minutes. If needed, add one tablespoon of flour at a time until the dough starts to leave the sides of the bowl and rise on the dough hook. Do not add more flour than needed; this will be a sticky, soft dough.
- Form the BunsTransfer the dough to a well-floured work surface. Dust or turn the dough mound to coat with flour. Divide the dough into 8 equal pieces. Shape each piece of dough into round balls. Place the dough balls onto the lined baking sheet and press each of dough balls flat with the palm of your hand.
- Let the Buns RiseCover the baking sheets with clean kitchen towels and let rise for 30 minutes.
- Brush the BunsWhisk together 1 egg with 1 tablespoon of water. Using a pastry brush, brush the tops of the buns with the egg wash. If desired, sprinkle the top of the buns with sesame seeds, coarse salt, or poppy seeds.
- Bake to a Golden BrownPlace the baking sheets in the preheated oven. Bake for 15 – 18 minutes, until they are a nice light brown color and fragrant. Cool on a wire rack. When ready to use, cut the cooled buns with a serrated knife.
Notes
- Instant yeast does not need to be activated in warm liquid. Mix it directly with the dry ingredients.
- Judge the rise by the appearance of the buns rather than the clock. They should look light and puffy but not doubled or fragile.
- Keep the milk between 100–110°F. Milk that is too hot can damage the yeast.
- For softer tops, brush the freshly baked buns lightly with melted butter.
- For 16 buns, make two separate batches for the most consistent kneading and rising, particularly when using a standard-size stand mixer. Yeast is enthusiastic enough without giving it 16 buns to organize at once.
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Hi, I’m Yvonne — the voice behind Our Country Life. I share from-scratch recipes, garden know-how, and simple living inspiration rooted in real farmhouse life. Thanks for being here ❤️
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