Soft Homemade Hamburger Buns
These soft homemade hamburger buns are golden, fluffy, and ready in under 2 hours. Skip the store-bought bag and make buns your burgers actually deserve.
Servings: 8 Burger Buns
Calories: 300kcal
Ingredients
- 1 cup lukewarm water about 110ºF
- 3 tbsp half and half or whole milk
- 2 ¼ tsp instant dry yeast
- 3 tbsp granulated sugar
- 1 large egg
- 3 ¼ cups all-purpose flour
- 1 tsp kosher salt
- 4 tbsp butter room temperature
Sesame Topping
- 1 tbsp water
- 1 large egg
- 2 tbsp sesame seeds optional
Instructions
- Fit the stand mixer with the dough hook attachment. Add the warm water, milk, yeast, granulated sugar, and egg. Stir to combine with a wooden spoon.
- Add the flour and kosher salt and mix until slightly shaggy dough forms. With the mixer running, add the butter 1 tbsp at a time. Continue on medium-low speed for 5-8 minutes. The dough will be tacky.
- Add dough to a lightly oiled bowl and cover. Rest in a draft free location for 2 hours.
- Divide the dough into 8 equal balls. Stretch the edges of the ball, folding it into itself and pinch the bottom seam together. Place on a parchment lined large baking sheet. Repeat with remaining 7 balls. Cover with a tea towel and let rise again for 1 to 2 hours.
- Preheat oven to 400ºF. In a small bowl, whisk together remaining egg and water. Brush tops of dough balls with egg wash and sprinkle with sesame seeds.
- Bake 15-17 minutes, rotating the baking sheet half way through. Remove and cool completely before cutting.
If you're using active dry yeast instead of instant dry yeast, bloom it with the water, milk, and sugar for 5-10 minutes before adding the egg.
You might be tempted to add more flour, but don't. The dough will be sticky, but will firm up during the rising periods.
Notes
Tips for Storing
- Room temperature: Store cooled buns in an airtight bag or container at room temperature for up to 3 days. They stay soft longer if you keep a paper towel in the bag to absorb excess moisture.
- Freezer friendly: These freeze beautifully. Once fully cooled, wrap each bun individually in plastic wrap, place in a zip-top freezer bag, and freeze for up to 3 months.
- Reheating from frozen: Thaw at room temperature for about an hour, or wrap in a damp paper towel and microwave for 20 to 30 seconds. A quick toast in a skillet with a little butter brings them right back to life.
- Avoid the fridge: Refrigerating bread actually speeds up staling due to starch retrogradation. Room temp or freezer is always the better call.
- Make-ahead option: The dough can be made through the first rise, then refrigerated overnight. Shape and do the second rise the next day. Cold dough is also easier to work with.
Nutrition
Calories: 300kcal | Carbohydrates: 45g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 361mg | Potassium: 122mg | Fiber: 3g | Sugar: 5g | Vitamin A: 263IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 3mg
