Homemade hamburger buns….my new favorite bread to make. They’re quick and easy, and everyone loves these soft and pillowy buns. These made-from-scratch hamburger buns are perfect for burgers, pulled pork sandwiches, or even chicken salad sandwiches. The options are endless! Need a topping for next your juicy burger? Try our delicious and quick In-N-Out Sauce.

WHY YOU’LL LOVE THeSe Super Soft Hamburger Buns

• Easy to Make. This Super Soft Hamburger Buns recipe comes together in 10 minutes. The longest part is allowing the buns to rise, but everything else is easy peasy.
• Super Soft. These buns are pillowy soft on the inside and golden brown on the outside.
• Crowd favorite. Your family will be asking for these made-from-scratch hamburger buns and you’ll never want store-bought ever again!

INGREDIENTS

Warm Water- Warm water is needed to activate the yeast. Without proper activation, your buns will be dense and flat.

Granulated Sugar- Another ingredient to activate the yeast.

Active Dry Yeast – The star of the show! Gives the pillowy rise to these buns.

Salted Butter– The rich and flavor taste of these homemade hamburger buns.

Whole Milk- Like butter, the whole milk gives that soft and delicious texture to the buns.

Egg- The combiner and topper of these buns.

All Purpose Flour- The star ingredient to this super soft hamburger buns.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. In a large bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes or until foamy.
2. Add melted butter, milk, and egg and whisk to combine.
3. Using a wooden spoon, add 3 cups flour and sea salt and mix. It should turn shaggy and become difficult to stir. Once it reaches that point, set the spoon to the side and use your hands to mix and knead the dough. 
4. Add additional flour, ¼ cup at a time, and knead until the dough forms a ball, is smooth, and slightly tacky to the touch. 
5. Form the dough into a ball and lightly oil the bowl, cover with a damp towel, and rise until doubled (about 60 minutes). Quick rise tip– preheat the oven to the lowest temperature. Once it’s ready, turn the oven off and place the bowl inside. This creates a warm environment for the dough to proof (this is what I do).
6. After the dough has doubled, punch it down and weigh it, then divide it by 12 and form into balls and then flat, round discs of equal size (about 2-3” in diameter). Place buns on a parchment-lined sheet pan. Use two pans to divide the 12 buns or use one large sheet pan for all 12. 
7. Cover with a damp towel and let rise again until doubled in size (30-60 minutes).
8. During the end of the rise, preheat oven to 375 degrees F. Brush the top of each bun with the egg wash, then sprinkle with sesame seeds.
9. Bake in the preheated oven for 15 minutes or until golden brown. Let the buns cool for about 10 minutes. This will make it easier to slice them in half. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Switch up the yeast. While this recipe calls for active dry yeast, you can also use rapid-rising yeast. Just skip the “until foamy” in step one. You may find your dough doubles a lot faster. Win-win!
• Skip the sesame seeds. Not a fan of sesame seeds? No worries! Simply skip that step. These buns will still be delicious.

Tips/STORAGE

Super soft hamburger buns can be stored in an airtight container at room temperature for 2-3 days, in the fridge for a week, and in the freezer for up to 3 months.

Super Soft Hamburger Buns

---

• Author: Michelle Powell
• Total Time: 2 hours
• Yield: 12 buns

Pin Recipe

Print Recipe

Description

These Super Soft Hamburger Buns are better than store-bought and easy to make. Made from scratch with just a few staple ingredients these buns are soft, pillowy, golden brown, and perfect for burgers and sandwiches! You’ll never want store-bought ever again!

---

Ingredients

Burger buns:

• 1/2 cup warm water
• 2 tbsp organic granulated sugar
• 1 tbsp (or 2 packets) active dry yeast 
• 4 tbsp salted butter, melted and cooled
• 1 1/4 cups whole milk, room temperature
• 1 egg
• 1 tsp fine sea salt
• 4 to 4 1/4 cups all-purpose flour

Egg wash:

• 1 egg
• 1 tbsp water
• 2 tbsp sesame seeds, optional

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes or until foamy.
2. Add melted butter, milk, and egg and whisk to combine.
3. Using a wooden spoon, add 3 cups flour and sea salt and mix. It should turn shaggy and become difficult to stir. Once it reaches that point, set the spoon to the side and use your hands to mix and knead the dough. 
4. Add additional flour, ¼ cup at a time, and knead until the dough forms a ball, is smooth, and slightly tacky to the touch. 
5. Form the dough into a ball and lightly oil the bowl, cover with a damp towel, and rise until doubled (about 60 minutes). Quick rise tip– preheat the oven to the lowest temperature. Once it’s ready, turn the oven off and place the bowl inside. This creates a warm environment for the dough to proof (this is what I do).
6. After the dough has doubled, punch it down and weigh it, then divide it by 12 and form into balls and then flat, round discs of equal size (about 2-3” in diameter). Place buns on a parchment-lined sheet pan. Use two pans to divide the 12 buns or use one large sheet pan for all 12. 
7. Cover with a damp towel and let rise again until doubled in size (30-60 minutes).
8. During the end of the rise, preheat oven to 375 degrees F. Brush the top of each bun with the egg wash, then sprinkle with sesame seeds.
9. Bake in the preheated oven for 15 minutes or until golden brown. Let the buns cool for about 10 minutes. This will make it easier to slice them in half. Enjoy!

Notes

• Use warm water. Warm water is needed to activate the yeast. Without proper activation, your buns will be dense and flat.
• Let the dough rise somewhere warm. Yeast works its magic in a warmer environment. When you give it time to rise, set it in a warm spot for the best results. I like to preheat my oven to the lowest temperature, turn it off, and place the dough in the oven.
• Super soft hamburger buns can be stored in an airtight container at room temperature for 2-3 days, in the fridge for a week, and in the freezer for up to 3 months
• Not a fan of sesame seeds? No worries! Simply skip that step. These buns will still be delicious.
• While this recipe calls for active dry yeast, you can also use rapid-rising yeast. Just skip the “until foamy” in step one. You may find your dough doubles a lot faster. Win-win!

• Prep Time: 10 minutes
• Rising Time: 1 hour 30 minutes
• Cook Time: 15 minutes

The post Super Soft Hamburger Buns appeared first on .