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Home » Bread » Yeast Bread » Homemade Hamburger Buns

Homemade Hamburger Buns

April 16, 2020 by Victor @ Taste of Artisan 10 Comments

Very soft and tasty homemade hamburger buns. As soft as those store-bought ones, but way tastier.

Golden brown hamburger buns on a baking sheet.

I've been looking for a perfect recipe for very soft homemade hamburger buns for a while without much success. My brioche buns are excellent, but not quite what I wanted. They are very tasty but don't have the same texture and softness as the .... well... good store-bought hamburger buns. This may sound very amusing when someone who enjoys artisan food is looking to replicate lowly store-bought buns. What can say, I love them. We all do. They may not be the best buns there are but they taste damn good.

To make a long story short, I found it. I found a recipe for the best homemade hamburger buns there are. Better than the store-bought. They are incredibly tasty and very soft. Once you try them, you'll forget about the store-bought ones. I've made this recipe a few times and every time the buns came out fantastic. If you are looking for a great soft homemade hamburger bun recipe - look no further. This one is it!

A tray with baked hamburger buns

This recipe is a scaled-down and slightly modified version of Jeffrey Hamelman's soft butter rolls features in his fantastic Bread book. I scaled the recipe to make exactly 12 large burger buns. I roll the dough balls into 4" disks before proofing. This results in big, beautiful buns. If you want to make half a batch, or six buns, just cut the ingredients in half, except the eggs. For half-recipe, use one whole egg.

They take a few hours from start to finish but hands-on time is minimal. Enjoy!

Homemade Hamburger Buns

5 from 2 votes
Print Pin Rate
Course: Bread
Cuisine: American
Keyword: burger buns, hamburger buns, homemade burger buns
Prep Time: 20 minutes
Cook Time: 20 minutes
Rising and proofing: 2 hours 30 minutes
Servings: 12 buns
Calories: 303kcal
Author: Victor

Ingredients

  • 750 g bread flour about 5 cups using 'scoop and sweep' method
  • 345 ml water about 1 1/2 cups plus 2 Tbsp; warm, about 85F
  • 1 1/2 eggs 1 whole egg and one egg white
  • 60 g butter softened; about 4 1/4 Tbsp
  • 45 g cane sugar about 2 Tbsp
  • 37.5 g dry milk about 1/3 cup, heaping
  • 15 g kosher salt about 1 Tbsp, level
  • 12 g instant yeast about 1 Tbsp, heaping; also known as Quick Rise or Rapid Rise yeast

Garnish

  • Butter
  • Milk or cream
  • Grate parmesan cheese

Instructions

  • Add all the dough ingredients to a bowl of a stand mixer, fitted with a dough hook. Mix on low speed (KitchenAid speed 2) for 5-6 minutes, until the dough is smooth and elastic. Shape the dough into a ball and place back in the bowl, seam side down. Let it rise in a warm place (cold oven with the light on) until the dough doubles in volume, about 1 - 1.5 hours.
  • Transfer the dough to a large work surface. You don't need to dust it with flour, but you can if the dough sticks too much. Divide into 12 equal pieces and shape into balls. Cover with plastic and let relax for 5 minutes. Using a rolling pin, roll each ball into a 4" disk. Place the disks on a large baking sheet lined with parchment paper. Cover and let proof for about an hour or until the dough is soft to touch. This may take less or more time depending on ambient temperature.
    rolled out hamburger bun dough.
  • Place the dough disks on a large baking sheet lined with parchment paper. Cover and let proof for about an hour or until the dough is soft to touch. This may take less or more time depending on ambient temperature.
  • Once the dough is fully proofed, brush with milk or cream and sprinkle with grated parmesan cheese. Bake at 400F for 20 minutes. The tops should be golden and the buns very soft when pressed on.
  • If not using parmesan cheese, you may want to lightly brush tops with melted butter, this will keep the buns moist and soft for longer. The butter also adds flavor.
    Homemade hamburger buns close up.

Nutrition

Calories: 303kcal | Carbohydrates: 51g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 543mg | Potassium: 121mg | Fiber: 2g | Sugar: 5g | Vitamin A: 184IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg

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  1. Laura

    December 30, 2020 at 7:23 pm

    Thank you for this great recipe! I, too, have tried many recipes trying to find that balance of soft, delicious and not full of preservatives. This got a big thumbs up from the whole family. (Used for tuna sandwiches for lunch and trying with hamburgers for dinner tonight!) We appreciate it! (I did substitute raw milk in place of water/dry milk due to what I had on hand).

    Reply
    • Victor @ Taste of Artisan

      December 31, 2020 at 2:20 am

      Thanks for the feedback Laura, glad you and your family liked the recipe. Enjoy! Try my other recipes, plenty of good stuff here. I highly recommend my baguettes and the challah, both are exceptionally good.

      Reply
      • Laura

        December 31, 2020 at 5:40 pm

        I definitely will! Also ordered one of your recipe books. Can't wait for it to arrive. Thank you for your efforts of which we are beneficiaries!! 🙂

      • Victor @ Taste of Artisan

        December 31, 2020 at 11:14 pm

        Hi Laura, you are very welcome. As far as the book goes, that would be someone else's... I haven't written one yet 😉

  2. brian

    October 31, 2020 at 5:56 pm

    hi so the order of steps is corrected "step 3 is now step 2 " right?
    thanks for a great site!!!

    Reply
    • Victor @ Taste of Artisan

      October 31, 2020 at 6:00 pm

      Hi Brian, you are welcome. Yes, I corrected that. Let me know how they turn out. If you want to share pictures, let me know.

      Reply
  3. Luanne

    May 10, 2020 at 1:53 am

    The rolls are excellent but the order of the steps involved is mixed up in your recipe. If you re-read it I think you will see what I mean. I think that steps 2 and 3 are switched around.

    Reply
    • Victor @ Taste of Artisan

      May 10, 2020 at 2:01 am

      Indeed, those two steps were switched around. Thanks for pointing out. Happy baking!

      Reply
  4. John

    April 26, 2020 at 12:17 am

    First time to bake hamburger buns and the result is perfect. Just need to practice in shaping the dough a little. One question, do you need to brush with butter if not using parmesan?

    Reply
    • Victor @ Taste of Artisan

      April 26, 2020 at 1:18 pm

      Awesome! No, you don't need to. Butter will keep the crust soft but also make the buns feel a little greasy. It's a personal choice.

      Reply

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