These homemade burger buns are soft and flavorful, and can be used for hamburgers, sliders, sandwiches and more!
Looking to elevate your next summer cookout? Homemade burger buns are the way to go!
Skip the bland generic ones from the grocery store and make your own— they’re SO MUCH better! These homemade buns are made with a basic brioche dough so they’re soft and tender, and actually have a lot of rich flavor all on their own. They’re the perfect starting point for filling with your favorite burger fixings at your next burger bar. Or use them however you like!
Keep reading to see how easy homemade buns are to make at home. And be sure to check out my other homemade bun recipes— whole wheat brioche burger buns, cheesy herb burger buns, and homemade hot dog buns.
What is brioche dough?
Brioche is a type of “enchriched dough” meaning it has a extra fat (from butter and milk) and sugar. I use brioche in these burger buns because it yields super soft and flavorful buns, similar to what you’d buy at the store.
How to make homemade burger buns
1. Prepare brioche dough. See my recipe for full instructions. Brioche dough is very soft and almost buttery feeling. It should be quite sticky to the touch, but not come apart and stick to your fingers. Be careful not to add too much flour or your buns will be tough and dry.
2. Let dough rise. Set it aside in a warm place for about an hour, until an indent remains when pressed with a finger.
3. Portion and shape buns. Using a scale is the best way to ensure all buns are the same size. Just weigh all of the dough and divide by 8. Once dough is divided evenly, pull and tuck dough until top is completely smooth (here’s a video if you need a little help).
4. Let buns rise again. Cover with plastic wrap and let the buns rise while you preheat the oven to 400°F.
5. Flatten tops gently. While buns are rising, very gently press down on the tops of the buns 2-3 times to encourage buns to expand outward instead of up. This will give them their characteristic hamburger bun shape. Be careful not to push so hard that you deflate the buns or they will not rise.
6. Brush with egg wash. Egg wash is a quick combination of egg and water that you brush onto the tops right before baking. This is important because it gives the buns a nice golden color and gives the sesame seeds something to adhere to.
7. Sprinkle with sesame seeds. This is optional, but it’ll give you that classic bun look.
8. Bake. Bake the buns until the tops are golden brown, about 10 minutes. Let the buns cool completely before using.
How to make these burger buns in advance
These homemade buns are best enjoyed the day they are baked, but will keep at room temperature for several days. But they also store really well in the fridge or freezer if you want to prep them ahead of time!
How to chill or freeze buns for baking later
Shape buns as directed. Wrap buns in plastic and chill in the fridge for up to 12 hours, letting them come to room temperature for 1 hour before baking. If freezing, double wrap in plastic, and freeze for up to 1 month. Let thaw in fridge or on counter before baking.
How to freeze baked buns
Store cooled buns in a freezer ziplock bag or double wrap with plastic. Freeze for a month or more. Let thaw at room temperature or warm in a 350°F oven (covered with foil) for about 20 minutes.
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This post was originally published in July 2010. Pictures have been updated and slight improvements have been made to the recipe.
- 3 tablespoons milk (45 ml)
- 1 cup water (235 ml)
- 2 ½ tablespoons unsalted butter (35 grams)
- 3 ½ cups bread flour (420 grams)
- 2 ¼ teaspoons active dry yeast (1 envelope, 7 grams)
- 2 ½ tablespoons granulated sugar (37 grams)
- 1 ½ teaspoon salt
- 2 large eggs , beaten
- 1 large egg , beaten with 2 tablespoons water, for egg wash
- Sesame seeds , optional
- 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°F.
- 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.
- 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.
- 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.
- 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.
- When ready to bake, preheat oven to 400°F. Brush buns with egg wash and sprinkle with sesame seeds, if desired.
- Bake until golden brown, about 10 minutes. Cool completely on a wire rack.