Make homemade buns for your next cookout! Shape for hamburgers or hot dogs, and enjoy soft, fluffy buns with rich, buttery flavor.
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!
When it’s burger night, I fire up the grill and make The Best Burger Recipe and homemade hamburger buns. This recipe for bread buns is so easy, you’ll never buy store-bought buns again!
EASY BURGER BUN RECIPE
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. I love this recipe for bread buns because it’s:
- Truly an EASY burger bun recipe. The only difficult part is waiting for the buns to be done so you can dig in!
- Made with simple real food ingredients. When you bake hamburger buns at home, you’re saying goodbye to all those unnecessary additives and hello to fresh, wholesome, chosen ingredients.
- You can tweak the recipe to suit your food preferences. Lower the sugar, opt for whole grains, or even make dairy free hamburger buns.
- And of course, they smell and taste amazing!
HOMEMADE HAMBURGER BUNS INGREDIENTS
These homemade burger buns have simple ingredients and plenty of substitution options to make them exactly how you prefer.
- Milk. Choose whatever milk you normally have on hand: dairy, almond milk, or coconut milk.
- Large egg. Adding eggs, butter, and milk makes this an enriched bread dough, which means the finished buns will taste rich and buttery.
- Olive oil or melted butter. I love the taste of butter in my burger buns, but olive oil works if you’re making dairy free buns.
- Sugar or honey. Choose your sweetener. This feeds the yeast, which makes for a good rise and fluffy buns.
- Flour. I typically grab unbleached bread flour or all purpose flour for this recipe. You can substitute up to half whole wheat flour as well.
- Vital wheat gluten. This makes for softer, more pliable buns – the extra gluten proteins help with structure and elasticity in the bread. If you’re using bread flour, you don’t need to add this, since bread flour already has a higher protein content.
- Salt. If you’re going to use salt, make sure it’s a good one like Ava Jane’s Kitchen which doesn’t have microplastics! You can get a free 8oz. bag of sea salt right now (just pay shipping and handling!).
- Active dry yeast. Use active dry yeast, not instant yeast.
HOW TO MAKE RECIPE FOR BREAD BUNS
Step 1. Measure yeast in the bowl of a stand mixer or large mixing bowl.
Step 2. Warm the milk to 105-110F and pour it into the yeast. Let stand for 5-10 minutes while the yeast activates.
Step 3. Once the yeast is slightly foamy, 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. This should take around 5 to 10 minutes.
Step 4. Pour the dough into a large oiled bowl and let the dough rise in a warm place until it has doubled in size. This process will take around 1-1 ½ hours.
Step 5. After the dough has risen, pour it onto a floured work surface and knead it to form a long log shape.
Step 6. 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 7. Cover the buns loosely with plastic wrap that has been sprayed with cooking spray (sprayed side down).
Step 8. Preheat oven to 375F degrees and let the recipe for bread buns rise for 30 minutes.
Step 9. Remove the plastic wrap and bake the buns in the preheated oven for 15-22 minutes until they’re golden brown.
If you’ve got some hamburger buns left over after your burger feast, just store them in an airtight container at room temperature. They’ll stay fresh for about 2-3 days.
HAMBURGER BUN BREAD RECIPE TIPS
- Customize your burger buns by adding toppings! Sesame seeds, dry minced onions, melted butter, or an egg wash are all common bun toppings. Add them to the top of your buns before baking.
- Turn this bun bread 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 burger bun 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.
- This recipe for bread buns freezes well. 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.
SERVE HOMEMADE BREAD BUNS RECIPE
I almost always use this bread buns recipe when I’m making The Best Burger Recipe. These burgers turn out juicy and tasty, and they’re super easy to make!
Buns are also perfect for:
- Hot dogs or brats
- Slow Cooker Brisket
- Pulled pork
- Grilled chicken (try one of these yummy chicken marinades)
- Sandwiches – serve buns with sliced turkey and ham, sliced cheese, and sandwich toppings for a change from your usual sandwich bread
Have leftover burger buns? Turn them into Cheesy Garlic Bread for an easy side dish for spaghetti night!
HOMEMADE HAMBURGER BUN RECIPE FAQS
Can you make this bun bread recipe ahead of time?
Of course! Just bake the buns, let them cool completely, and then toss them in the freezer 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.
Can I use whole wheat flour for hamburger buns?
Sure thing! Substituting whole wheat flour in your homemade bun recipe is a great option. 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, but using a 1-to-1 baking blend should work. Remember to check the package instructions for any additional binding agents needed like xanthan gum or psyllium husk, which are usually necessary when baking with gluten-free flours.
MORE BREAD RECIPES
- Light and Fluffy Dinner Rolls
- No Knead Artisan Bread
- Jalapeño 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!