These Quick and Easy Hamburger Buns are soft, fluffy, and perfect for any homemade burger or sandwich. With a golden brown crust and the option to sprinkle sesame seeds on top, these buns are a delicious upgrade from store-bought varieties. Whether you’re hosting a backyard barbecue or simply whipping up a quick dinner, these buns will elevate your meal.

Why You’ll Love This Quick and Easy Hamburger Bun ?

This recipe is simple to follow and yields light, airy buns with a tender crumb. The combination of bread flour and all-purpose flour provides the perfect balance of structure and softness. With just a few basic ingredients, you can create buns that are far superior to any you’ll find in the store. Plus, these buns freeze beautifully, so you can always have fresh hamburger buns on hand!

Ingredients For Quick and Easy Hamburger Bun :

For the Buns:

• 3 tablespoons (44 grams) warm whole milk (between 105°F and 120°F)
• 1 cup (237 grams) warm water (between 105°F and 120°F)
• 2 ¼ teaspoons (1 packet, 8 grams) instant yeast
• 2 ½ tablespoons (31 grams) granulated sugar
• 1 large egg (at room temperature, slightly beaten)
• 3 cups (382 grams) bread flour (up to 3 cups + 3 tablespoons, 406 grams)
• ⅓ cup (43 grams) all-purpose flour
• 1 ½ teaspoons fine salt
• 3 tablespoons (43 grams) unsalted butter (at room temperature)

For the Topping:

• 1 large egg beaten with 1 tablespoon water
• Sesame seeds (optional)

How to Make Quick and Easy Hamburger Buns

1. Mix the Dough:

• In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, warm water, instant yeast, sugar, and slightly beaten egg. Mix briefly to combine.

2. Incorporate the Flour:

• Add the bread flour and all-purpose flour to the wet ingredients and mix on low speed until combined. Add the salt and butter, and continue kneading the dough on medium-low speed for about 10 minutes, or until it forms a soft and slightly tacky dough. Avoid adding too much extra flour to keep the buns soft, but you can add up to 3 tablespoons (24 grams) of extra flour if the dough is too sticky.

3. First Rise:

• Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place until it has doubled in size—about 1 to 2 hours.

4. Shape the Buns:

• Line two baking sheets with parchment paper. Divide the risen dough into 8 equal portions. Gently roll each portion into a ball and place four buns on each baking sheet, spacing them 2 to 3 inches apart. If the dough is sticky, lightly grease your hands or dust the tops of the dough balls with a little flour.

5. Second Rise:

• Cover the buns with a clean towel and let them rise again until puffy and almost doubled, about 1 to 1 1/2 hours.

6. Bake the Buns:

• Preheat the oven to 400°F (200°C). Brush the tops of the buns lightly with the egg wash, and sprinkle with sesame seeds if desired. Bake the buns for 12 to 15 minutes, rotating the baking sheets halfway through, until the tops are golden brown.

7. Cool and Serve:

• Transfer the buns to a wire rack to cool completely. Serve immediately or store in an airtight container in the freezer for up to one month. To reheat, let them defrost at room temperature, then warm in a 350°F oven or toast before serving.

Variations

• Whole Wheat Buns: Substitute half of the bread flour with whole wheat flour for a heartier bun.
• Garlic Butter Topping: Brush the buns with melted garlic butter after baking for extra flavor.
• Herb Buns: Add 1 teaspoon of dried herbs like rosemary or thyme to the dough for a flavorful twist.

Equipment

• Stand mixer with dough hook attachment
• Two baking sheets
• Parchment paper
• Cooling rack

Storage

These hamburger buns can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze the buns for up to one month. Let them thaw at room temperature and reheat in the oven or toaster before serving.

What to Serve with Quick and Easy Hamburger Bun ?

These buns are perfect for hamburgers, pulled pork, or even breakfast sandwiches. They also pair well with grilled chicken, veggie burgers, or any other favorite sandwich filling.

Tips

• Yeast Activation: Make sure your milk and water are between 105°F and 120°F to properly activate the yeast. Too hot, and it may kill the yeast; too cold, and it won’t activate properly.
• Kneading: Avoid adding too much flour while kneading. The dough should be soft and slightly tacky, but not overly sticky.
• Egg Wash: Brushing the buns with an egg wash ensures a beautiful golden color and allows the sesame seeds to stick.

FAQ

Can I make these buns without a stand mixer?

Yes, you can mix the dough by hand. It may take a little more effort to knead the dough, but it will still produce great results.

What is the difference between bread flour and all-purpose flour?

Bread flour has a higher protein content than all-purpose flour, which gives the buns more structure and a chewier texture.

Approximate Nutrition Information (per serving)

• Calories: 220
• Carbohydrates: 34g
• Protein: 7g
• Fat: 6g

Quick and Easy Hamburger Bun

Please remember to SHARE on Facebook and PIN IT!

FOLLOW ME ON PINTEREST BY CLICKING HERE <——

★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

Yield: Makes 8 buns

How to Make Burger Buns

Print

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

• - 3 tablespoons (44 grams) warm whole milk, between 105° and 120°F
• - 1 cup (237 grams) warm water, between 105° and 120°F
• - 2 ¼ teaspoons (1 packet, 8 grams) instant yeast
• - 2 ½ tablespoons (31 grams) granulated sugar
• - 1 large egg, at room temperature, slightly beaten
• - 3 cups (382 grams) - 3 cups + 3 tablespoons (406 grams) bread flour, approximately (do not substitute this)
• - ⅓ cup (43 grams) all-purpose flour
• - 1 ½ teaspoons fine salt
• - 3 tablespoons (43 grams) unsalted butter, at room temperature
• For topping:
• - 1 large egg beaten with 1 tablespoon water
• - Sesame seeds, optional

Instructions

1. In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, warm water, instant yeast, sugar, and beaten egg.
2. Add the bread flour and all-purpose flour to the bowl, and mix until incorporated. Mix in the salt and butter. Knead on medium-low speed for about 10 minutes, or until the dough comes together into a soft yet tacky dough. Avoid adding too much extra flour.
3. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 to 2 hours.
4. Line two baking sheets with parchment paper. Divide the dough into 8 equal parts. Gently roll each portion of dough into a ball and place four to a baking sheet, 2 to 3 inches apart. Cover with a clean towel and let rise again until puffy and almost doubled, 1 to 1 1/2 hours.
5. Preheat the oven to 400°F. Brush the tops of the buns lightly with the egg wash. Sprinkle with sesame seeds if desired. Bake the buns for about 15 minutes, rotating halfway through baking, until the tops are golden brown.
6. Transfer to a rack to cool completely. Serve immediately or store in an airtight container in the freezer for up to one month.

Notes

Approximate Nutrition Information

• Calories: 220 per bun
• Total Fat: 6g
• Saturated Fat: 3g
• Cholesterol: 45mg
• Sodium: 290mg
• Total Carbohydrates: 34g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest