Homemade Hamburger Buns

Learn how to make soft, fluffy, and golden homemade hamburger buns from scratch! Perfect for burgers, sliders, and sandwiches, this easy recipe works with or without a bread machine.

Course Bread

Cuisine American

Diet Vegetarian

Prep Time 1 30

Cook Time 20

Proofing Time (2nd Rise) 1

Total Time 2 50

Servings servings

Calories 146kcal

Author Renee

Equipment

1 Bread Machine or knead the dough by hand
1 Heavy Baking Sheet

Ingredients

1⅜ cups milk
1 large egg
4¼ cups bread flour or all-purpose flour
3 tablespoons sugar
1½ teaspoons salt
2 tablespoons butter
⅓ cup minced red onion optional
2 teaspoons active dry yeast

US Customary - Metric

Instructions

Make the Dough

In a large bowl (or bread machine pan), combine warm milk, yeast, and sugar. Let sit 5 minutes until slightly foamy. Add egg, butter, salt, and flour.
Place dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
Bread machine: Add ingredients in manufacturer’s recommended order and run the dough cycle.
By hand: Mix until a shaggy dough forms, then knead on a lightly floured surface for 6–8 minutes, until smooth and elastic.

Divide & Shape the Buns

Turn dough out onto a lightly floured surface and gently deflate.
Divide into portions:
– 3 oz (85g) each for standard buns
– 1½ oz (42g) each for sliders
Shape each piece:
– For round buns, pull edges into the center, pinch, then flip seam-side down and gently round.
– For square buns, simply shape lightly into even squares.
Place shaped buns on a parchment-lined baking sheet, spacing at least 1 inch apart.

Second Rise (Proofing)

Cover loosely with a clean kitchen towel and let rise in a warm place for about 45–60 minutes, until puffy and noticeably expanded.

Add Egg Wash (Optional)

Whisk 1 egg with 1 tablespoon water or milk. Gently brush over the tops of the buns.
Sprinkle with sesame seeds, poppy seeds, or leave plain.

Bake

Preheat oven to 375°F (180°C).
Bake buns for 15–20 minutes, rotating the pan halfway through, until tops are golden brown.

Cool & Store

Remove from oven and immediately cover loosely with a clean towel to keep the crust soft.
Cool for at least 10 minutes, then transfer to a wire rack to cool completely.
Slice and serve. Store at room temperature for 1–2 days, or freeze for longer storage.

Notes

Dough should feel soft and slightly tacky, not dry.
For extra-soft buns, brush tops lightly with melted butter after baking.

Nutrition