Homemade Hamburger Buns are the best way to elevate your burger game. Imagine how impressed everyone will be when you tell them you not only made the Hamburgers from scratch but you also made the buns!

This recipe comes together easily with staple ingredients. It’s freezer-friendly, so you can make it in a large batch and freeze it for later. Watch the video tutorial, and you’ll see that it isn’t any more complicated than making dinner rolls.

Cut homemade hamburger buns with sesame seeds

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Homemade Hamburger Buns

The first time I made my own hamburger buns, my family wouldn’t stop talking about how much they loved their burgers (case in point: don’t miss my darling daughter who guest stared in the video taste test below). That’s when I knew I’d be making my own homemade burger buns forever. With the right buns, your Hamburger will taste like a gourmet burger from a fancy steakhouse.

Natasha and Daughter taste testing homemade burger buns

I’m all for making foods from scratch – especially home-baked bread, from Sourdough Bread to Dinner Rolls and of course, Overnight Pizza Dough! You can control the quality of the ingredients and avoid preservatives and highly processed foods by making them from scratch. And most importantly, they taste so much better and it’s easier to make than you think.

Since these freeze well, you can make them now and stash them for later which is what we do. We have zip bags full of homemade hamburger buns stashed in the freezer ready for the next time the burger craving strikes!

Burger Buns Video Tutorial

Watch Natasha make these homemade hamburger buns from scratch! You’ll never reach for the store-bought burger buns again.

Ingredients

Pantry staples are all you need to make these easy homemade hamburger buns.

  • Eggs – Eggs keep the crumb moist and help to puff the roll. We also use an egg for the egg wash to give it a golden glossy finish.
  • Sugar – This won’t make the bread sweet. Instead, sugar feeds the yeast for a fluffy crumb
  • Salt – provides stability in the breads rise and flavors the bread
  • Instant yeast – you’ll need a Tablespoon which is slightly more than 1 packet. It’s quicker than active dry yeast and creates a bigger rise. You can substitute with active yeast if that’s all you have, but be sure to activate it for 7-10 minutes before adding flour. Also, be aware that the bread may take longer to rise.
  • Butter – unsalted is best so you can control the sodium in the buns. Soften the butter by leaving it at room temperature for an hour or heating it in a microwave for 10-15 seconds. You want to be able to easily dent the surface with a finger.
  • Flour – Watch this tutorial on how to measure flour. Too much flour could make the bread dense and dry, while too little will be sticky and flat.
  • Toppings – optional, we like to add sesame seeds or Everything Bagel Seasoning
ingredients for making homemade bread for burgers and sandwhiches including water, butter, egg, sugar, salt, pepper, instant yeast and flour

Pro Tip:

Be sure your ingredients are at room temperature (including the eggs) to help the yeast activate for the best rise and crumb.

How to Make Homemade Hamburger Buns

This simple recipe creates 8 beautiful, airy burger buns in only a few hours of rise time. It’s one of my favorite baking projects – I especially love working with this dough, it’s almost therapeutic to shape and press it into buns.

Make the Hamburger Bun Dough

  1. Hydrate the Yeast – In a large mixing bowl, combine warm water (about 110°F), egg, sugar, salt, and yeast and whisk for 1 minute. You can mix these right in the bowl of a stand mixer if you are using one.
  2. Make the Dough – Add the butter and nearly all of the flour, leaving 2 tablespoons of flour reserved. Mix until the dough comes together. If it feels too sticky to the touch add the remaining flour just until it isn’t too sticky to knead (be careful not to add too much flour). Knead or mix using a dough hook for 5-6 minutes.
  3. Rest the Dough – Cover and let the dough double in size, about 1 1/2 to 2 hours. I like to put the whole bowl in my oven (turned off!) with the light on to speed it along, but it can also sit at room temperature.
step-by-step instructions for how to make bread dough using instant yeast
  1. Shape the Hamburger Buns – Once doubled, turn the dough onto a work surface and cut into 8 pieces (about 100g each). Roll each piece into a tight ball (see my video above to see my technique).
  2. Second Rise – Place rolled burger buns on a lined baking sheet. Flatten to about 3” diameter and cover with plastic wrap until puffed (1 to 1 1/2 hours).
  3. Bake – Make the egg wash by beating the egg and water together, and then brush it on the top and the sides of each bun. Sprinkle the toppings on top if using, then bake at 400°F for 15-16 minutes. Cool completely on a rack and store uncut until ready to use.
how to shape homemade hamburger buns

Pro Tip:

This recipe makes 8 regular-sized hamburger buns, but you can roll the buns in step 4 into 16 (50g) balls for Cheeseburger Sliders! Don’t forget to reduce the bake time.

homemade bread with sesame seeds on a wire rack

Pro Tip:

For the best texture and taste, cool the hamburger buns completely, and then store them uncut right away. Cut them just before you are ready to serve so they don’t dry out.

How to Serve Homemade Hamburger Buns

Once ready to serve, slice the burger buns with a serrated knife, and then load them up with your favorite sandwich or burger toppings (don’t miss the Cowboy Burgers in the Natasha’s Kitchen Cookbook). Here are a few of our favorite ways to use burger buns:

Pro Tip:

To keep the buns from getting soggy from condiments, cut and then spread butter on both sides and place on the grill or toast in a skillet for a few minutes. This golden browning keeps the sauces from soaking into the bread and gives even more flavor.

Make-Ahead

Be sure the buns are completely cooled before storing them in an airtight container at room temperature for 3 days.

  • To Refrigerate: Store in an airtight container for 5 days
  • Freezing: Freeze the cooled hamburger buns in zip-top bags for 3 months
  • To Reheat: Thaw on the counter
How to freeze homemade burger buns in a zip top bag

Our homemade Hamburger Buns are so easy to make but still impress all our friends and family. The burger bun is made with pantry staples and it just tastes amazing. Try this recipe for a fun and delicious bread you will love making—and eating! 

Sliced hamburger buns on a wire cooling rack

More Homemade Bread Recipes

Once you make these homemade hamburger buns, you’ll be hooked on fresh-baked bread. Try these easy recipes:

HUNGRY FOR MORE? Subscribe to Natasha’s Newsletter and YouTube for meal-time inspiration and let’s connect on social! Follow us on Facebook, Instagram, Pinterest, and X for a peek behind the scenes of Natasha’s Kitchen.

Homemade Hamburger Buns

5 from 12 votes
Author: Natasha Kravchuk
Sliced Homemade hamburger buns with sesame seeds on top
These homemade hamburger buns are so simple and fun to make and are so impressive for guests. They taste delicious with a soft, fluffy crumb. You'll be amazed at what a difference they make in elevating your Hamburger recipe.
Our burger bun recipe uses pantry staples and only takes a few hours of rise time–so you can eat them the same day! They also freeze well, so make a batch and use them as needed.
Prep Time: 20 minutes
Cook Time: 15 minutes
Rising Time: 2 hours
Total Time: 2 hours 35 minutes

Ingredients 

Servings: 8 buns

Ingredients for Burger Buns:

  • 3/4 cup warm water, about 110 ̊F
  • 1 egg, room temperature
  • 3 Tbsp granulated sugar
  • 1 1/2 tsp fine sea salt
  • 1 Tbsp instant yeast, rapid rise
  • 3 Tbsp unsalted butter, softened
  • 3 1/4 cups Unbleached all-purpose flour (400g)*, plus more as needed

Egg Wash and Toppings:

  • 1 egg
  • 1 Tbsp water
  • 1/2 Tbsp sesame seeds, or Everything Bagel Seasoning

Instructions

  • In a large mixing bowl or the bowl of your stand mixer, combine warm water, egg, sugar, salt, and yeast. Whisk for 1 minute to hydrate the yeast.
  • Add softened butter then add most of your flour (leave out about 1-2 Tbsp of flour). Use a firm spatula or dough hook attachment to mix the dough just until it comes together. Knead the dough for 5-6 minutes or until it is smooth, soft, and elastic. The dough should feel sticky to the touch but should not stick to clean/dry fingertips. If it’s too sticky to knead, add more flour or until you reach the desired consistency.
  • Cover the dough with plastic wrap and let it rest in a warm place (I like to put it in my oven with the light on so it’s not hotter than 100 ̊F) for 1 to 1 1/2 hours or at room temperature for about 2 hours. The dough must double in volume.
  • Scrape the dough out onto a clean work surface and use a food scraper or knife to cut it into 8 equal pieces, about 100 grams each piece. Cup your hand around a piece of dough and gently roll each piece of dough into a ball over your clean work surface or over the palm of your hand. Roll the dough balls until the surface is smooth and the dimple underneath shrinks.
  • Set dough balls onto a silicone or parchment-lined baking sheet, keeping them evenly spaced. Flatten each dough ball into a 3” to 3 1/2” wide diameter, patting it down evenly. Cover the baking sheet loosely with plastic wrap and let it rest at room temperature until visibly puffed (1 to 1 1/2 hours). Towards the end of the rising time, preheat the oven to 400 ̊F.
  • Make the egg wash by beating together egg and water with a fork then brush it generously over the tops and sides of the buns. Sprinkle on sesame seeds or everything bagel seasoning if desired and bake at 400 ̊F for 15 to 16 minutes, or until the tops are deeply golden. Transfer to a rack to cool completely then cover and store until ready to use. Before serving, slice the buns in half lengthwise with a serrated knife.

Notes

*Be sure to measure flour correctly. Also, the amount of flour can vary depending on how dry or humid your environment is. Add flour until your dough feels sticky to the touch but isn’t sticking to your fingertips. Err on the side of adding less flour. You can always sprinkle in a little more flour later but you can’t take it out if you add too much.
1. To keep the buns from drying out, store them once they are cooled to room temperature. Also, wait to slice the buns in half until ready to serve to keep the center crumb from drying out.
2. To keep the buns from getting too soft or soggy from the burger sauces, spread the cut sides of the bun lightly with butter and toast on a skillet or griddle until golden brown. This creates a barrier for the sauces and also adds great flavor and texture to the burger bun.

Nutrition Per Serving

257kcal Calories44g Carbs7g Protein6g Fat3g Saturated Fat1g Polyunsaturated Fat2g Monounsaturated Fat0.2g Trans Fat52mg Cholesterol455mg Sodium76mg Potassium2g Fiber5g Sugar192IU Vitamin A0.001mg Vitamin C16mg Calcium3mg Iron
Nutrition Facts
Homemade Hamburger Buns
Amount per Serving
Calories
257
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
52
mg
17
%
Sodium
 
455
mg
20
%
Potassium
 
76
mg
2
%
Carbohydrates
 
44
g
15
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
7
g
14
%
Vitamin A
 
192
IU
4
%
Vitamin C
 
0.001
mg
0
%
Calcium
 
16
mg
2
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Bread
Cuisine: American
Keyword: burger buns, hamburger buns, homemade hamburger buns
Skill Level: Easy
Cost to Make: $
Calories: 257
Natasha's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Comments

  • greg
    June 20, 2024

    So much better than any store bought buns! love these! great for the smash burgers!

    Reply

    • Natashas Kitchen
      June 20, 2024

      Homemade is best! I’m so glad you enjoyed it!

      Reply

  • Lena
    June 10, 2024

    I used this recipe to make a bunch of smaller 50 gram buns for your cheeseburger sliders recipe. Absolutely DELICIOUS- not too dense, and not too sweet. We are now using them for breakfast sandwiches!

    Reply

    • NatashasKitchen.com
      June 10, 2024

      That’s wonderful, Lena!

      Reply

  • Kathy
    June 3, 2024

    Hi Natasha!
    This is a Fun recipe!! We recently had ciabatta hamburger buns in a restaurant – I would love to make my own!!
    Thank you So Much!!
    Kathy. 🙂
    Do you have a recipe for ciabatta rolls?

    Reply

    • Natashas Kitchen
      June 3, 2024

      Hi Kathy! I’m so glad you loved it. I do not have a ciabatta recipe at this time, but its a great suggestion!

      Reply

  • Lesa
    June 2, 2024

    Hi Natasha! I love your recipes is it possible to not use any butter or less butter? I’m running low and would like to try this for dinner tonight.

    Reply

    • Natasha's Kitchen
      June 2, 2024

      Hi Lesa, we love this with butter but I imagine that will be fine to use less.

      Reply

  • Mary L Dante
    May 28, 2024

    O.M.G! It has NEVER occurred to me to make my own homemade burger buns. Next burger night, THIS is what I’m doing!! There is only me and my husband. So, to make a full batch and be able to freeze half of it is a game changer for me! Thank you, thank you, thank you!! Now I want burgers! Honestly can’t comment on a recipe rating as I haven’t made them yet, but ANYTIME I am looking for something specific, I check your website first to see if you have a recipe for it! Found out a friend of mine also follows you! Whenever we discuss a recipe, she always does your signature drum roll!! LOL

    Reply

    • Natasha's Kitchen
      May 28, 2024

      Thank you for your support, Mary. I hope you’ll love this recipe and all the others that you will try!

      Reply

  • Mary L Dante
    May 28, 2024

    O.M.G! It has NEVER occurred to me to make my own homemade burger buns. Next burger night, THIS is what I’m doing!! There is only me and my husband. So, to make a full batch and be able to freeze half of it is a game changer for me! Thank you, thank you, thank you!! Now I want burgers!

    Reply

  • Irene
    May 28, 2024

    I was so excited about the buns my first review had typos LOLOL.

    Reply

  • Irene
    May 28, 2024

    Just made these this morningto ave with our burgers tonite. OMG they are so good. Sprinkled them with everything bagel seasoning and of course we has to sample one. Will be my go to recipe.

    Reply

    • Natasha's Kitchen
      May 28, 2024

      That’s wonderful, Irene! Thanks a lot for sharing that with us.

      Reply

  • Earlyne
    May 27, 2024

    Never make it again. Didn’t look like nice soft dough when I kneaded it. Awful and so disappointed. Waste of ingredients. Sorry to say.

    Reply

    • Natasha
      May 28, 2024

      HI Earlyne, can you share more about what happened with the dough? Did you have issues with rising? Maybe check the expiration on your yeast?

      Reply

  • Sondra Ramirez
    May 25, 2024

    Just love the Recipes that you put out, I love how you explain how to make them.

    Reply

  • Deb
    May 25, 2024

    Oh My! These are the best hamburger rolls! Made them in my Ankarsrum and they turned out SO good! So much better than store bought. Light, fluffy and very tasty; my go-to recipe for sure!

    Reply

    • Natasha
      May 26, 2024

      I’m so happy to hear that! They really are so much better than store-bought in taste and texture and not to mention better ingredients!

      Reply

  • Wilma T
    May 25, 2024

    I made the recipe x2 today. Thks for sharing! It was a hit with the family!
    I make alot of your recipes!

    Reply

    • Natasha
      May 26, 2024

      Hi Wilma, I’m so happy to hear you loved the burger buns so much that you made a double batch. I hope you have a great Memorial Day weekend!

      Reply

  • Nancy Medved
    May 25, 2024

    Can this recipe be doubled? I need more than 8 buns for a picnic.

    Reply

    • Natashas Kitchen
      May 25, 2024

      Hi Nancy, It sure can. I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!

      Reply

      • Nancy Medved
        May 25, 2024

        Thank you!! Can’t wait to try this recipe. I love ALL of your recipes. They never fail.

        Reply

  • GinsuVictim
    May 24, 2024

    We had been wanting to try this for a while, so it was nice to see your recipe pop up. Made them today and they turned out great! Everything Bagel seasoning was an excellent topping!

    Reply

    • Natashas Kitchen
      May 25, 2024

      I’m so happy you enjoyed that. Thank you for sharing that with us!!

      Reply

  • Kristyn
    May 24, 2024

    There is nothing better than homemade hamburger buns!! They are so light & fluffy & I love that you can freeze them!

    Reply

    • Natasha
      May 24, 2024

      Yes, that make-ahead quality makes these homemade burger buns so worthwhile!

      Reply

  • Kristen
    May 24, 2024

    These were so much better than any store-bought buns I have ever got. Never going back.

    Reply

    • Natashas Kitchen
      May 24, 2024

      Isn’t that the best? I’m so glad you loved these, Kristen!

      Reply

  • Mel
    May 24, 2024

    These hamburger buns took my burgers to the next level! They were incredible!

    Reply

    • Natasha
      May 24, 2024

      I’m so happy to hear that! That is exactly how my family felt when I first started making my own burger buns.

      Reply

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