Perfect for those busy days when you’re craving homemade burgers, these soft and pillowy buns can be started in the afternoon and ready just in time for dinner. Made with pantry staples, this recipe pairs beautifully with fresh ground beef patties for a farm-to-table family meal.

Why You’ll Love This Recipe

These burger buns are impossibly soft yet sturdy enough to hold your favorite burger without falling apart. The dough comes together quickly, and while it needs time to rise, most of that time is hands-off, letting you tackle other tasks while the yeast works its magic. I have a habit of not planning dinner, so this recipe helps on days were i need burgers from scratch in a few hours.

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Ingredients

3½ cups (420g) organic unbleached all-purpose flour
¾ to 1 cup (170g to 227g) lukewarm water*
2 tablespoons (28g) butter, at room temperature
1 large egg
¼ cup (50g) granulated sugar
1¼ teaspoons table salt
1 tablespoon (9g) instant yeast

For the egg wash:

1 large egg beaten with 1 tablespoon water
Optional: sesame seeds for topping
melted butter

Kitchen Equipment

Large mixing bowl
Stand mixer with dough hook (or wooden spoon for hand mixing)
Clean kitchen towel
Baking sheet
Parchment paper
Pastry brush

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Instructions

Add all ingredients to the bowl of your stand mixer.
Using the dough hook attachment, mix on medium-low speed for 6-8 minutes until the dough becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise on the stovetop. I use my vintage gas stove, which provides the perfect gentle warmth for dough to rise. Let it rise for about 1 hour, or until doubled in size.
Gently punch down the dough and divide it into 8 equal portions (about 110g each if you’re using a scale).
Shape each portion into a smooth ball by pulling the edges under and pinching them together at the bottom.
Place the shaped buns on a parchment-lined baking sheet, leaving about 3 inches between each one. I push them down into disc shapes. Cover loosely and let rise again for 30-45 minutes.
Preheat your oven to 375°F during the final rise.
Brush the buns gently with some melted butter, and sprinkle with sesame seeds if desired, use a egg wash if seeding
Bake for 15-17 minutes, or until golden brown. The buns should sound hollow when tapped on the bottom. Wipe with melted butter once more
Cool completely on a wire rack before slicing.

Recipe Notes

For the softest buns, avoid adding extra flour unless the dough is truly too sticky to handle
You can make the dough ahead and refrigerate overnight after the first rise
These buns freeze beautifully for up to 3 months
If you prefer whole wheat, you can substitute up to 1 cup of the all-purpose flour with whole wheat flour

Storage Tips

Store cooled buns in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To freeze, wrap individually in plastic wrap and place in a freezer bag.

Perfect Pairings

These buns are ideal for homegrown ground beef patties, making them perfect for families who buy beef in bulk. The slightly sweet, tender crumb complements the rich flavor of grass-fed beef beautifully.

Troubleshooting Tips

If your dough isn’t rising: Check that your yeast is fresh and that your liquid temperatures aren’t too hot
If buns are spreading too much: You may need to shape them more tightly or add a bit more flour to the dough
If the tops are browning too quickly: Tent with foil during the last few minutes of baking

Time Saving Tips

My vintage gas stove provides the perfect warm spot for proofing – the gentle heat helps the dough rise beautifully
Use a kitchen scale to divide the dough quickly and evenly
Make a double batch and freeze extras for future meals

Prep Time: 20 minutes
Rise Time: 1 hour 30 minutes
Cook Time: 15-17 minutes
Total Time: About 2 hours 10 minutes
Yield: 8 burger buns

Print Recipe

Simple Homemade Burger Buns

Ingredients

3½ cups 420g organic unbleached all-purpose flour
¾ to 1 cup 170g to 227g lukewarm water*
2 tablespoons 28g butter, at room temperature
1 large egg
¼ cup 50g granulated sugar
1¼ teaspoons table salt
1 tablespoon 9g instant yeast

For the egg wash:

1 large egg beaten with 1 tablespoon water
Optional: sesame seeds for topping
melted butter

Instructions

Add all ingredients to the bowl of your stand mixer.
Using the dough hook attachment, mix on medium-low speed for 6-8 minutes until the dough becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise on the stovetop. I use my vintage gas stove, which provides the perfect gentle warmth for dough to rise. Let it rise for about 1 hour, or until doubled in size.
Gently punch down the dough and divide it into 8 equal portions (about 110g each if you’re using a scale).
Shape each portion into a smooth ball by pulling the edges under and pinching them together at the bottom.
Place the shaped buns on a parchment-lined baking sheet, leaving about 3 inches between each one. I push them down into disc shapes. Cover loosely and let rise again for 30-45 minutes.
Preheat your oven to 375°F during the final rise.
Brush the buns gently with some melted butter, and sprinkle with sesame seeds if desired, use a egg wash if seeding
Bake for 15-17 minutes, or until golden brown. The buns should sound hollow when tapped on the bottom. Wipe with melted butter once more
Cool completely on a wire rack before slicing.