Healthy and easy recipe, homemade hamburger buns & homemade hot dog buns. Makes soft and tender whole wheat buns. This bun puts store-bought buns to shame!
The tastiest burgers are best when the hamburger buns are just right. This recipe for homemade hamburger buns is so easy, you’ll never buy store-bought buns again! Soft and fluffy, these sandwich buns work for pulled pork, grilled chicken, and even fancy ham and cheese!
Recipe for Hamburger Buns
Baking hamburger buns at home isn’t super hard, it’s more just embracing something new in the kitchen. And trust me, the first bite of a burger with your homemade bun is totally a, “Where have you been all my life?” kind of moment. You’ll be making some serious burger magic right in your kitchen.
There’s nothing quite like the smell of fresh bread baking in the oven, and these hamburger buns are no exception. They fill your home with a comforting, inviting aroma that will make waiting for them to cool down the toughest part!
Ingredients Needed for Homemade Hamburger Buns
- milk (cow, almond, soy, etc.)
- large egg
- olive oil or melted butter
- sugar or honey
- unbleached bread flour or all-purpose flour
- vital wheat gluten
- salt
- active dry yeast
How to Make Burger Buns
Step 1: Activate the Yeast
Measure yeast in a stand mixer or large bowl. Warm the milk to 105-110F degrees and pour it into the yeast. Let stand for 5-10 minutes while the yeast activates.
Step 2: Mix the Ingredients
Once the yeast is slightly foamy, add all of the other ingredients and mix with a dough hook on medium or knead by hand until the dough is smooth and elastic. This should take around 5 to 10 minutes.
Step 3: Let the Dough Rise
Pour the dough into a large oiled bowl and let rise in a warm place until it has doubled in size. This process will take around 1-1 ½ hours.
Step 4: Shape the Buns
After the dough has risen, pour it onto a floured work surface and knead it to form a long log shape. Cut the dough into 12 equal pieces and shape these pieces into round buns. Place them on a baking sheet lined with parchment paper or a silpat mat.
Step 5: Allow for a Second Rise
Cover the buns loosely with plastic wrap that has been sprayed with cooking spray (sprayed side down). Preheat oven to 375F degrees and let the buns rise for 30 minutes.
Step 6: Bake the Buns
Bake the buns for 15-22 minutes until they’re golden brown.
Hamburger Bun Recipe Tips
- Customize your burger buns by adding toppings! Sesame seeds, dry minced onions, or an egg wash are all common bun toppings. Add to the top of your buns before baking.
- Turn this bun recipe into homemade hot dog buns. Instead of shaping the dough into round rolls, shape them like a hot dog bun. Bake as directed in the recipe.
Juicy Burger Recipe for Homemade Buns
My favorite recipe for hamburgers is this best burger recipe. It’s juicy, tasty, and super easy to make! I prefer to grill it but it could easily be made on a skillet for easy smash burgers.
You can also top your sandwich buns with slow cooker brisket, pulled pork, or grilled chicken!
The Benefits of Making This Burger Bun Recipe
When you bake hamburger buns at home, you’re saying goodbye to all those unnecessary additives and hello to fresh, wholesome, chosen ingredients. Plus, you can tweak the recipe to suit your diet—lower the sugar, opt for whole grains, you name it.
FAQ: Homemade Hamburger Bun
How Do I Store Hamburger Buns?
If you’ve got some hamburger buns left over after your burger feast (well done on resisting the temptation!), just store them in an airtight container at room temperature. They’ll stay fresh for about 2-3 days.
Can I Freeze Burger Buns?
Absolutely! Just wrap each bun individually in aluminum foil, then put them in a freezer bag. They should keep for up to 3 months. When you’re ready to use them, thaw them at room temperature and give them a quick refresh in the oven if you like them warm.
Can I Use Whole Wheat Flour for Hamburger Buns?
Sure thing! Substituting whole wheat flour in your homemade bun recipe is a great way to make them even healthier. Just keep in mind that whole-grain flour will give your buns a denser texture and a slightly nutty flavor.
Why Are My Hamburger Buns Hard?
If your buns turn out hard, it’s probably because the dough was over-kneaded or the buns were overbaked. It could also be due to a lack of moisture in the dough. Remember, achieving a beautiful burger bun requires a little practice, so don’t get discouraged—keep trying!
Can I Make Gluten-Free Hamburger Buns?
Yes, you can! I have not tested this recipe using gluten-free flour, however, the standard rule of thumb is to substitute regular flour with a gluten-free flour blend and omit the yeast. Remember to check the packet instructions for any additional binding agents needed like xanthan gum or psyllium husk, which are usually necessary when baking with gluten-free flours.
Can Homemade Hamburger Buns Be Made Ahead?
Absolutely! One of the beautiful things about hamburger buns is that they freeze really well. Just bake them, let them cool completely, and then toss them in the freezer using the tips above. They can be frozen for up to 3 months. When you’re ready to use them, just take them out to thaw and warm them up a bit in the oven.
More Bread Recipes
- Hawaiian Dinner Rolls
- No Knead Artisan Bread
- Jalapeno Cheddar Bread
- Einkorn English Muffins
- Maple Oatmeal Bread
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Make homemade buns for your next cookout! Shape for hamburgers or hot dogs, and enjoy soft, fluffy buns with rich, buttery flavor.
- Prep Time: 2 hours 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 buns 1x
- Category: Breads
- Method: Oven
- Cuisine: American
Ingredients
- 1 ¼ cup milk (dairy, almond, coconut)
- 1 large egg
- 6 Tbsp olive oil or melted butter
- 3 Tbsp sugar or honey
- 4 cups unbleached bread flour (may substitute up to half with white whole wheat flour)
- 1 Tbsp plus 1 tsp vital wheat gluten
- 2 tsp salt
- 2 ½ tsp yeast
Instructions
- Measure yeast in a mixing bowl.
- Warm milk to 105-110 degrees and pour it into yeast. Let stand for 5-10 minutes while yeast activates.
- Once the yeast is slightly foamy (milk won’t make it as foamy as water does), add all of the other wet and dry ingredients and mix with a dough hook attachment on medium or knead by hand until the dough is smooth and elastic (5-10 minutes).
- Pour the dough into a large oiled bowl and let it rise in a warm place until the dough is doubled in size, 1-1 ½ hours.
- After the dough has risen, pour it onto a floured surface and knead it to form a long log shape.
- Cut the dough (I use a pizza cutter) into 12 equal pieces.
- Shape the pieces into round buns and place them on a baking sheet lined with parchment paper or a silpat mat.
- Cover loosely with plastic wrap sprayed with cooking spray (sprayed side down).
- Preheat oven to 375 degrees and let the recipe for bread buns rise for 30 minutes.
- Remove the plastic wrap and bake the buns for 15-22 minutes until lightly browned.
Notes
- Turn this bun recipe into homemade hot dog buns. Instead of shaping the dough into round rolls, shape them like a hot dog bun. Bake as directed in the recipe.
- The yield on the original recipe is 12, but the buns were slightly bigger than we preferred. I recommend dividing the dough into 14 buns the first time you make this recipe and then altering (if necessary) from there. They rise quite a bit in the 30 minutes of rest, and then again while baking.
adapted from Good Cheap Eats
Nutrition
- Calories: 261
Are there any other types of flour that would work and what would the adjustments be – like coconut flour, or pea flour, or almond flour, or?
Thanks,
Hi Robin! Those flours have different baking properties than wheat, so you’re really better off finding a recipe that specifically calls for them.
I made these buns for the first time today. I let my bread machine mix the ingredients and knead the dough. The buns turned out beautifully delicious, fresh and without all those chemicals and preservatives found in buns at the store. I love them! I was able to customize them by omiting the salt. Totally worth it. Thank you for the fantastic recipe!
You’re most welcome!
When you say mix, mix in a stand mixer with a paddle? With a dough hook?
If you’re using a stand mixer, use the dough hook.
I made these and turned out terrific! Thanks for the awesome recipe!
How would you convert this to Einkorn sourdough?
Hi Mike! To convert any recipe to einkorn, either reduce the liquid by 25% or increase the flour by 25%. I usually decrease the liquid. 🙂
Thanks!
Have you made these as sourdough?
If so, what were you measurements?
Hi Mike! I have, but I eye-balled everything and didn’t use a long rise – just a quick one. I used 1 cup starter in lieu of liquid, still added yeast, and then added flour until it was the right consistency. Same rise times!
I made these today for dinner, with two edits, I didn’t have gluten and I made mini buns for sliders. They were delicious and such a hit!
Thanks for another delicious recipe 🙂
Hi Anna!
How awesome! We’re so glad to hear it! 🙂
We have an egg allergy in our house. Any chance these would work with a flax egg? I appreciate any thoughts!!
I haven’t tried it, but it should work fine!
Can this recipe be made in a bread machine for the mixing and rising part?
Yes!
Thank you for this! I’ve only made rolls from my reg bread recipe so far. Just wondering…is the “vital wheat gluten” necessary? I don’t have it, but will get it. Thank you.
Hi Rusti! No, you can omit the vital wheat gluten and they’ll turn out just as tasty. 🙂 Enjoy!
Making these for the second time now. The first try didn’t include vital wheat gluten, and they were still exceptionally delicious. My husband raved about them. This time we’re including the vital wheat gluten and I have a pizza cutter to use when shaping. I don’t think we’ll ever buy buns again if there isn’t a time constraint. When I had a chance, I’m definitely going to stock the freezer with these for barbecue season. Thank you so much for this great recipe!
These are one of my favorite buns – I’m glad you’re enjoying them too Kitchen Fairy! 🙂
I’m planning on making four batches of these for a BBQ. Could I make the dough ahead of time and leave them in the refrigerator overnight? What would be the best? Thanks!
Hi Mario! I haven’t tried that method personally, so I can’t say for sure it would work. If I made 4 batches, I’d start a double batch through the first rise, then halfway through start a second batch. You’ll essentially be making a double batch, back to back. Once the buns are baked, you can fridge/freeze as necessary!
can I use whole wheat flour and white whole wheat flour?? I don’t have bread flour or VWG.
thanks!
Yes Veronica, you can! Make sure you follow the “rise until doubled” in size rule, and not go by time. It will take a bit longer without the extra gluten. Enjoy!
Do you have advice for making and freezing these? There are only two of us and I fear the buns would go bad before we could use them all. Thanks
Yes! Make them and freeze them baked. Then pull out and thaw as needed!
How do you make the hot dog shape? Do you use a special pan or just shape them into cylinders on the pan? Thanks.
I just shape them into log-ish shapes right on the pan!
I know this is an old post, but what is vital wheat gluten, why is it needed, and where do I get it?
Hi Amanda!
Vital wheat gluten is gluten – a natural additive you can use to help the rise in breads. It makes these buns super fluffy. I get mine from a local grocery store – Bob’s Red Mill is the brand. Whatever store locally sells that brand will likely have it. You can also try Amazon too. 🙂
I’ve tried the hot dog buns recipe twice and I can’t figure out why it won’t rise!! Is there a difference between gluten (powdered stuff I bought at the health food store) and vital wheat gluten? I asked at the store and they said it was the same thing. My dough was certainly springy and elastic, but no rise em! Any ideas?
I believe that powdered gluten is the same as vital wheat gluten – both come in powdered form and should act the same in the baking process. Even if this wasn’t added, the yeast should cause some rise, so I don’t think the gluten is the issue at hand. The first step is to make sure your water is at 105-110 degrees – any cooler and the yeast won’t activate; any warmer and the yeast dies. Second step is to make sure your yeast is fresh. Sometimes old yeast just won’t work. When you mix the two together in your bowl, you should see foam that resembles the head of a beer. Let me know if either of these corrects the problem and we’ll keep trouble shooting!
Tiffany, the same issue happened to me as to Ellen – no rise, the buns were doughy and dense (tho the flavor was great, so I do plan to try again). The first likely culprit for this is that my yeast was old and didn’t seem to foam much when added to the milk. It did foam *some*, but it was hard to tell visually if it was foamy enough. Still, I’m not certain that’s all the problem. I’ve been reading other homemade bun recipes and I wonder if there’s more nuance with the “right” way to combine the ingredients? I used 4 cups all purpose flour with 4 Tbsp VWG to make “bread flour”, then another 1 Tbsp + 1 tsp per the recipe – was that the right total amount of VWG? Should I have sifted/whisked the flour and gluten thoroughly before adding everything to my mixing bowl? After I combined the yeast and milk and let that go for 10 mins, I added honey, olive oil, and egg and whisked that together with the yeast/milk, then dumped the flour + gluten into the bowl and turned my stand mixer (with a dough hook) on medium for about 10 mins.
I’m just not experienced with yeast recipes, so I feel like I missed something that maybe experienced bakers just *know*. Please help!
Hi Elisha! I think you may have had too much flour. I’d try again and for each tablespoon of VTW you add (per cup of flour), remove one tablespoon of flour. So you’ll use 3 3/4 cup AP flour + 1/4 cup VTW = bread flour for the recipe. Then 1 Tbsp + 1 tsp per the recipe again. A stir beforehand isn’t required, but doesn’t hurt. You did the rest right! If there’s no rise, then it’s a yeast issue.
These are the only buns we eat. I have been making them every week for over a year. We make them in many different shapes. They are the best I have ever had!
I don’t have bread flour will regular flour work?
You can substitute all purpose flour for bread flour, but the bread will not rise as much with the lower percentage of gluten in all purpose (11% as opposed to ~13% in bread flour). If you have it, you can add one tablespoon of vital wheat gluten for every cup of all purpose to achieve the same affects that bread flour would do.
So you would add the extra wheat gluten, plus the gluten called for in the recipe?
I never have bread flour on hand, but I do have VWG, go figure. 🙂
Yes, the VWG to make bread flour, then additional per recipe. LOL – the reason I don’t have bread flour is because I have VWG. 🙂
I got some after buying sinew local Oklahoman flour a while ago. The farmer said something about the wheat that grows best in the conditions here is red wheat, which has less gluten than white wheat. Or something. That flour did make the best bread ever, but it ran out long before that little bag of gluten did! And now that I know this trick, I definitely won’t have to buy bread flour anymore. Thanks!