Soft Homemade Hamburger Buns Recipe | Fluffy Burger Bread from Scratch
Soft, fluffy homemade hamburger buns with a tender crumb and golden top that hold juicy patties and toppings. An enriched dough and two rises yield bakery-quality buns every time.
Ingredients
Ingredients
- 1 cup (240 ml) warm whole milk
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 3 to 3 1/4 cups (360–390 g) bread flour (or all-purpose flour)
- 1 1/2 teaspoons kosher salt
- 3 tablespoons unsalted butter, softened
- 1 large egg
- Egg wash (1 egg beaten with 1 tablespoon milk) or milk wash
- Sesame seeds or poppy seeds (optional)
- Melted butter for brushing (optional)
Instructions
Instructions
- Warm the milk to 105–110°F and whisk with the sugar and yeast in the mixer bowl; let stand 5–10 minutes until foamy.
- Add the egg, salt, and 3 cups (360 g) of flour and mix on low until shaggy.
- Add the softened butter in small pieces and mix until incorporated, then knead on medium-low for 6–8 minutes.
- If the dough is very sticky after a few minutes, add remaining flour 1 tablespoon at a time until it clears the sides but remains slightly tacky.
- Shape the dough into a ball, place in a lightly oiled bowl, turn to coat, cover, and let rise until doubled, about 60–90 minutes.
- Turn the dough onto a lightly floured surface, gently deflate, and divide into 8 equal pieces for standard buns or 10 for sliders.
- Shape each piece into a tight ball with smooth tops, pinch seams underneath, and arrange on a parchment-lined baking sheet a few inches apart.
- Gently press each ball to about 3 inches wide and cover loosely; let rise until puffy and nearly doubled, 45–60 minutes.
- Preheat the oven to 375°F with a rack in the center.
- Brush the buns lightly with egg wash or milk and sprinkle with seeds if desired.
- Bake for 14–17 minutes until deeply golden and the internal temperature is 195–200°F.
- Cool on a rack for at least 20 minutes, and brush with melted butter while warm for extra-soft tops if desired.
Notes
For larger pub-style buns, divide into 6 pieces and bake a couple minutes longer. All-purpose flour can replace bread flour with slightly less chew. Instant yeast can be used without blooming; mix directly with flour. For taller buns, press the shaped dough only slightly and proof until very puffy without overproofing. For extra shine, use egg wash and apply a thin second coat halfway through baking. Storage: keep at room temperature 2–3 days in an airtight bag; freeze up to 3 months and thaw in the bag. Refresh in a 300°F oven for 5–7 minutes or toast lightly.