This quick and easy hamburger bun recipe delivers soft, fluffy buns in under 30 minutes. These homemade rolls taste fresher and better than store-bought, and they freeze well so you can enjoy them later.
You can make the best hamburger buns in about 30 minutes with simple ingredients and minimal effort. They’re perfect for burgers, sloppy joes, shredded beef rolls, pulled pork sandwiches, grilled turkey burgers, sliders, and more.
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Hamburger Bun Recipe Video Tutorial
Why We Love This Hamburger Buns Recipe
- The dough is soft and elastic, making it easy to knead by hand or with a mixer dough hook.
- These buns are ready in as little as 30 minutes, which is ideal for last-minute cookouts and quick meals.
- They taste best fresh but freeze and reheat well for convenient make-ahead options.
Ingredient Notes and Substitutions
- Bread flour is recommended for a smoother texture, but all-purpose flour works fine.
- Active dry yeast gives this recipe its quick rise. If you prefer sourdough, use a sourdough starter and follow a sourdough bun method.
- Cooking oil can be swapped for melted, cooled butter for a richer flavor.
- Egg should be at room temperature to help keep the dough warm for a better rise.
- Sugar is important here because the rise time is short; it helps the yeast get going quickly.
🎯 Pro Tip
Don’t skip the sugar. The sugar supports the yeast during the brief rise time and helps produce light, tender buns.
Recipe Variations
- Add 1–2 tablespoons of dried minced onion or onion powder for an onion-flavored bun.
- Use half whole wheat flour and half bread flour for a heartier, healthier option.
- Instead of sesame seeds, brush tops with garlic butter after baking for a savory finish.
4 Easy Steps to The Best Hamburger Buns
Step 1: Make the dough. Dissolve the active dry yeast in warm water (95–105°F). Add oil and sugar and let sit 5 minutes. Stir in the beaten egg, salt, and 3 cups of flour to form a soft dough. If it’s too sticky, add more flour 1/4 cup at a time until it comes together.
Step 2: Knead. Turn the dough onto a floured surface and knead by hand or with a dough hook until smooth and elastic, about 3–5 minutes.
Step 3: Shape the buns. Divide the dough into 8 equal pieces and roll each into a ball. Gently flatten each ball and place them 3 inches apart on a greased or parchment-lined baking sheet. Cover and let rest for 10–20 minutes; 20 minutes gives a nicer rise.
Step 4: Bake. Preheat the oven to 425°F and bake the buns 8–12 minutes, until golden brown. Remove from the oven, brush with melted butter, and sprinkle sesame seeds if desired. Cool on a wire rack, then slice and serve.
Storage and Freezing Instructions
Store: Keep buns in a sealed zip-top bag at room temperature up to 3 days. To refresh, warm on a baking sheet in a 350°F oven for about 5 minutes.
Freeze: For longer storage, place cooled buns in a freezer-safe bag for up to 3 months. Thaw overnight at room temperature, then reheat on a baking sheet in a 350°F oven for about 10 minutes.
Frequently Asked Questions
Yes. Knead by hand about 5 minutes until the dough is smooth and elastic. It should be slightly tacky but not sticky and stretch a few inches without tearing.
The dough should feel smooth like the inside of your cheek, be tacky but not sticky, and stretch a few inches before tearing.
Yes. With instant yeast, add it directly to the flour instead of dissolving it in warm water. Then proceed with the recipe as written.
Brush them with melted butter after baking, avoid over-baking, and store in an airtight container or zip-top bag to retain moisture.
More Bread Roll Ideas
- Old Fashioned Yeast Rolls
- Sourdough Hamburger Buns
- Sourdough Rolls
- Bread for Soup
If you try this easy hamburger bun recipe, please leave a rating and a comment to share how it turned out. Enjoy!
Quick and Easy Hamburger Buns
Renae Gerhardstein
Equipment
- stand mixer – optional but recommended
- large bowl
- baking sheet
- parchment paper
- wire rack
Ingredients
- 2 tablespoons active dry yeast
- 1 cup warm water (95° to 105°F)
- ⅓ cup cooking oil
- ¼ cup sugar
- 1 large egg, room temperature, beaten
- 1 teaspoon salt
- 3 to 3½ cups bread flour or all-purpose flour
Instructions
- In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand 5 minutes. Add beaten egg, salt, and 3 cups of flour and form a soft dough. If too sticky, add the remaining flour 1/4 cup at a time.
- Turn dough onto a floured surface and knead by hand or with a dough hook until smooth and elastic, about 3–5 minutes.
- Divide into 8 pieces, shape into balls, and place 3 inches apart on a prepared baking sheet. Cover and let rest 10–20 minutes.
- Preheat oven to 425ºF and bake 8–12 minutes until golden. Remove to wire racks to cool, then slice and serve.
Video
Notes
- Don’t skip the sugar—it’s important for the short rise time.
- Resting the shaped buns 20 minutes gives the best rise, though 10 minutes is acceptable if short on time.
- To use instant yeast, add it directly to the flour and skip dissolving it in water.
Storing: Keep at room temperature up to 3 days in a sealed bag. Rewarm at 350°F for 5 minutes to refresh.
Freezing: Freeze in a freezer-safe bag up to 3 months. Thaw overnight and warm at 350°F for about 10 minutes.
Nutrition
| Calories: 289 kcal
| Carbohydrates: 42 g
| Protein: 8 g