Homemade Burger Buns

I’m currently melting into a puddle on my living room floor. It’s been over 100 degrees for four relentless days now and there isn’t relief in sight. Our little swamp cooler is trying its best but every day our indoor temperature climbs higher and higher, and my will to live do anything is sucked right out of me.

Over the weekend we bought a kiddie pool for the toddler, and it didn’t take more than 15 minutes for the hubby and I to join him in an attempt to stay cool. I’m seriously considering spending the rest of the summer in that tiny pool. (Let’s file this post under Annalise is a Big Sissy.)

We’ve been doing all of our cooking out on the grill the last several days and on Sunday we had our first official hamburger cookout of the summer, made complete with these homemade hamburger buns.

Homemade Burger Buns

Homemade Burger Buns

Before you start thinking that I actually turned on the oven to make these buns, let me just say that I’m not that crazy. I got creative and figured out how to turn my gas grill into an improvised oven! Look for more on that next week.

These homemade burger buns are fantastic. They’re soft and tender and have a lot of great flavor. No boring buns here! They’re just as tasty as the goods you plan to put in the middle.

Homemade Burger Buns Homemade Burger Buns

Speaking of which, I searched the web for a few burger recipes worthy of these buns. And just like that, I’m hungry again.

Black and Blue Burgers from Foodiecrush
Mushroom, Onion and Swiss Burgers from Tide and Thyme
Quinoa Veggie Burgers from Love and Olive Oil
Queso Bacon Burgers with Avocado Salsa from Barbara Bakes
The Skillet Cheeseburger from Leite’s Culinaria
Umami Turkey Burgers from White on Rice Couple
Rosemary Lamb Burgers from Verses from my Kitchen
Spicy Black Bean Burgers from Eat Live Run

Homemade Burger Buns

This post was originally published in July 2010. Pictures have been updated and slight improvements have been made to the recipe.

Burger Buns
Homemade buns to complete your summer barbecue. Can be used for hamburgers, sliders, sandwiches and more!
Yield: 8 buns
  • 3 tablespoons (45 ml) milk
  • 1 cup (235 ml) water
  • 2½ tablespoons (35 grams) unsalted butter
  • 3½ cups (420 grams) bread flour
  • 2¼ teaspoons (1 envelope, 7 grams) active dry yeast
  • 2½ tablespoons (37 grams) sugar
  • 1½ teaspoon salt
  • 2 large eggs, beaten
  • 1 egg, beaten with 2 tablespoons water, for egg wash
  • Sesame seeds (optional)
  1. In a small saucepan, combine the milk, water, and butter. Warm over medium heat until butter is melted. Cool for about 5 minutes, or until temperature is 120-130 degrees F.
  2. In the bowl of a stand mixer fitted with a dough hook (or in a large bowl if planning to mix by hand), combine 2 cups of the bread flour, the yeast, sugar and salt. Add the warm water mixture, followed by the beaten eggs, mixing on low speed until incorporated.
  3. Add the remaining bread flour 2 tablespoons at a time while mixing on medium low speed until dough almost clears the bowl and is only a slightly sticky to the touch (It's okay if some dough sticks to your fingers). You may not need all of the remaining flour, or you may need more than is called for. Knead until smooth and elastic, about 5-7 minutes more.
  4. Gather dough into a ball and place in a greased bowl. Cover with plastic wrap and put in a warm place and allow to rise until doubled, 1 to 2 hours.
  5. Punch down dough and let rest for a few minutes. Divide dough into eight equal pieces and shape into balls. Place on a sheet pan lined with parchment paper. Spray some plastic wrap with non-stick cooking spray and place over the shaped buns. Return to a warm place and continue to rise for an additional 30 minutes to 1 hour.
  6. When ready to bake, preheat oven to 400 degrees F. Brush buns with egg wash and sprinkle with sesame seeds, if desired.
  7. Bake until golden brown, about 10 minutes. Cool completely on a wire rack.
Note: Recipe was originally posted in July 2010. Pictures have been updated and recipe has been slightly improved.

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51 Responses to Homemade Burger Buns

  1. roxan says:

    These look delicious and perfect! I'd be totally ok with eating the buns alone.

  2. The Comfort of Cooking says:

    Those are some cute buns you've got there, haha! 😉 This is a great recipe, and it looks like the perfect compliment to a juicy summer burger hot off the grill!

  3. Bobbie says:

    I am doing a 30 day food challenge on my blog for the month of august. I am looking for people to contribute recipes over that time. If you are interested please either leave a comment here or email me at boblyns at yahoo dot com

    You can find out more information here on my blog at http://iamonly1woman.blogspot.com


  4. Susi says:

    The hamburger buns look amazing! So much better than anything store bought I have ever seen! Thanks for posting this.

  5. Sonia - L'Exquisit says:

    I have prepared the burger buns and are delicious! Thanks for the recipe!

  6. These burgers are such cuties, plus you got me really interested when talking about that gas grill turned into improvised oven…Oh, and your baby is just sooo adorable in his tiny pool!

    xo, Elisa

  7. Sarah says:

    Man, these buns look perfect! And don’t worry – I am the worlds biggest wuss when it comes to the heat. Have no shame!

  8. carrian says:

    I’m pinning the crap out of this. I’ve NEVER seen homemade buns turn out so gorgeous. LOVE!

  9. Mr. & Mrs. P says:

    These are beautiful buns!!! YUM!!!

  10. These look perfect! So beautiful, as much as I love burger buns, I doubt I could make them look this great!

  11. Yii-Huei says:

    These buns look so much better than store bought 🙂 This is definitely something I’d want to make.

  12. Sues says:

    I’ve always wanted to make my own burger buns! Especially for sliders. These look beautiful 🙂

  13. Beth R says:

    These do look lovely but if Im going to take the time to make my own, Id want them to be whole wheat buns…. much healthier.

  14. Beautiful buns. They are going to be great for some juicy burgers. Thanks for sharing.

  15. Chels says:

    I’ve been wanting to try something like this for so long! These look delish!

  16. Nessa says:

    They look so perfect and fluffy!

  17. To me, the bun SO makes for a perfect burger. Looks like you nailed this one!

  18. Bob Johnston says:

    Heat?? Don’t be a wuz girl, our heat (Vietnam) is around 110 deg in summer here with average humidity of 70-80% most days. And we have a commercial pizza oven going 6 to 8 hours a day ha ha…

    We didn’t even think about burger buns til our one and only supplier went down for two weeks – now we’re told they may be closing. Our little cafe is on the central coast…in the middle of no-where. My wife and I talked and we only need about 20-30 buns a week; I went looking and tripped across your blog.

    Just pulled the first batch out of the oven an hour ago and we were impressed! Very nice! Phuong makes all of the pizza dough so she can do this in her sleep. Everything is a little off here so we will have to make a few minor adjustments to get them ‘lighter’ however; yours was the recipe we were looking for. Brilliant!

    • Annalise says:

      In my defense, this summer has been hotter than I can ever remember it being. And yes, I am a wuss! 🙂

      I’m so glad to hear that you like the recipe and have had success using it your cafe! Do you have any pictures? I’d love to see! Email to completelydelicious@gmail.com.

      • Bob Johnston says:

        Nice reply. We worked on some ‘tweaks’ yesterday and are doing another batch today with a few more…everything here is a challenge. We get to eat all of the mistakes anyway!!

        Served a few last night and they were received well however, like the pizza dough, we know they can be better – it’s a matter of fitting the recipe to what’s available for products to make it.

        Yep I can send some pics and will, if you want a look at the only joint where you can get a decent burger or pizza within about 400 km just type Bob’s cafe American, Vietnam into facebook – brings up the page for the cafe.

        Cheers, Bob and Phuong!

  19. Kristen says:

    These look AMAZING. I have to agree with a previous poster, these are possibly the best looking homemade burger buns that I’ve ever seen.

    I plan on making them later this week for a bbq! As much as I’d like to make them the day-of, I need to make 2 dozen – a lot of buns for my kitchen. They probably won’t be “the best” being a day old, but I’m sure they’ll still be fabulous. Did you eat them all the same day or have you kept them for an extended period of time (2 days) before?

    • Annalise says:

      I’m sure we’ve had leftover buns before that we’ve used the next day or maybe even later. You’re right, the flavor is best the day they’re baked but you should be fine.

      Another option, in case you’re interested, is to prepare the bun dough the day before. Proceed with the recipe as is right up to shaping them. Once they’re shaped, place them on a baking sheet and wrap in plastic wrap and put in the fridge overnight. The next morning, let them come to room temperature before baking. Might help you save some time!

  20. Anne-Marie Tuck says:

    Hello from a beef farm in Wiltshire (UK), I googled burger bun recipe appealed because I love brioche-y buns and wanted then to look authentic. We have lots of beef burgers and I wanted to make buns to serve with them when we have guests. I followed recipe earnestly (except had only normal plain flour rather than strong). My mix was sticky so I added extra flour but remained sticky throughout so they spread on the tray. Anyway this was the result https://twitter.com/clearlyam/status/371747762972684288. I’m pleased with the look. The proof will be in the eating tomorrow!!! Thank you

  21. Sunita says:

    This recipe is terrific. Made this for dinner today. We don’t get bread flour easily in India so the APF quantity used was more than that in the recipe, but got a lovely crust and a crumb.. Thanks a lot!

  22. Kasia says:

    Hi 🙂
    I made these yesterday and they are great! I have linked back to your blog, you can see it here:


    Very best greetings from a Polish girl living in Denmark 🙂

  23. […] I found this one from completelydelicious , I knew it would be a sticky start so I used my mixer to get it going, but the dough was lovely and […]

  24. santosh says:

    i want burger bun and other receipies as shown in photos with out egg

  25. […] I decided to make one from scratch. I did some research online and I finally chose Annalise’s Homemade Burger Bun from Completely Delicious. The burger bun turned out so great, that fluffy inside and crispy […]

  26. Nickibee says:

    It didn’t say where to add the Salt in your recipe? I left it out for fear of ruining the dough?

  27. Em says:

    These look amazing! Can these be frozen for a week or so? I have a party to cater for about 45 people and would prefer not to have to make them the day of as I will have a lot of other preparations to do.

  28. Rachel Brobyn says:

    Made these today……amazing and easy!
    Hand mixed as no electric mixer and worked fine, added more flour as was too sticky. Will be making them again for sure.

  29. Mike says:

    I followed this recipe but what I seem to have is burger bun shaped scones.

    I hand-kneaded the dough for at least 30 minutes :/

  30. June says:

    I followed this recipe but used 4cups of flour instead. They turned out great and perfect. Thanks for sharing.

  31. Chey says:

    I tried this recipe, and it turned out amazing! I tweaked it slightly, by adding a little bacon fat and less butter, fresh rosemary, lemon thyme, and garlic powder. They’re a huge hit in our house. Thanks for this one 🙂

  32. June says:

    It’s a great recipe.I’ve tried it and it turned out amazingly. THANKS FOR SHARING.

  33. jarred says:

    This recipe doesn’t ask for the Yeast to be activated. Does it require instant?

  34. Steve says:

    Just delicious every time, I’ve made these buns four times now and they’ve always come out well. The mixture can be difficult to handle if it is too wet, so just like the recipe advises keep adding a few extra spoons of flour until the dough begins to tear away from the side of the mixing bowl. Thank you!

  35. Rafael says:

    I’ve made these buns twice already. They turned out great each time. Once I made it without milk cause coundnt get it at the moment and in both I’ve used lard instead of butter. The recipe calls for 420g of flour but each time I had to put 210g extra. Anyways…. they are great and so soft every time I make them. 🙂

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