These homemade burger buns are soft and flavorful, and can be used for hamburgers, sliders, sandwiches and more! And best of all, they’re easy enough for anyone at home to make.

Looking for a fun summer baking project, or a way to elevate your next summer cookout? Homemade hamburger 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 hamburger homemade buns are to make at home.

More homemade recipes to try: Check out my whole wheat brioche burger buns, sandwich and slider buns, cheesy herb burger buns, and homemade hot dog buns.

Table of Contents

These homemade burger buns are soft and flavorful, and can be used for hamburgers, sliders, sandwiches and more!

baking tip:What is an enriched yeast bread?

“Enriched yeast bread” or “enriched yeast dough” means that it includes added sweeteners and fats, such as butter, oil, eggs, honey and sugar. These breads are more soft, tender and sweeter than breads made with just flour, water, yeast and salt. Examples include brioche, babka, and challah breads.

Ingredients you’ll need

  • Bread flour
  • Butter
  • Active-dry yeast or instant yeast
  • Eggs
  • Sugar
  • Milk

brioche dough for homemade burger buns

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. Place the buns on a baking sheet pan and cover with plastic wrap. 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 push the air out and you deflate the buns or they will not rise.
  6. Add egg wash and sesame seeds. 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, if you want to add them
  7. Bake. Bake the buns until the tops are golden brown, about 10 minutes. Let the buns cool completely before using.
portioning and shaping buns

How to make 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.

Homemade burger buns ready for baking

Hamburger bun FAQs

Do I have to use bread flour? Can I use all-purpose flour?

​Bread flour has a higher protein content than all-purpose flour, which means it has the most gluten power. More gluten means more rise and better texture. Yes, you can use all-purpose flour if that’s all you have, but I highly recommend bread flour for yeast-risen recipes!

What kind of yeast should I use?

Active-dry yeast or instant yeast  (also known as quick-rise or rapid-rise) will both work for this recipe. If you use instant yeast, you may only need about half of the rising time. Otherwise, results are the same. This recipe has not been tested with fresh yeast.

Don’t I need to soak yeast in warm water first?

I learned method for this recipe from Red Star Yeast, and I love that it saves a bit of time! If you are confident that your yeast hasn’t expired, you do not need to complete this step when making bread. Soaking yeast in water does hydrate it and speed activation along, however if you combine all dry ingredients with liquids heated to 120-130°F (which is much warmer than “warm water”) it accomplishes the same thing.

How do you knead bread by hand?

It’s more hands-on than using a stand mixer (obviously), but isn’t difficult! I like this tutorial on how to knead bread by hand.

Why didn’t my dough rise?

1) It could be that your yeast has expired. Check the expiration date on that packaging. If you don’t know, you can test the yeast. Add 1 packet (2 1/4 teaspoons) of yeast to a cup with 1/2 cup warm water and 1 teaspoon of sugar. Let sit for 10 minutes. If the mixture foams and increases in size, then your yeast is still good. If not, it has expired.

2) It’s possible you killed the yeast by if your melted butter and milk was too high of a temperature. Temperatures over 140°F will kill yeast, and it’s helpful to use a thermometer to make sure your liquids are between 120-130°F.

Why didn’t my buns rise/ why are my buns so dense?

1) See solutions above in case it is an issue with your yeast.

2) Be sure to add only enough flour to achieve a firm but tacky dough. It should clear most of the sides of the bowl during kneading, and will feel very soft and tacky to the touch without actually coming off and sticking to your fingers. Adding too much flour will make a dense and dry loaf.

3) Give your dough enough time to rise in a warm place before baking. It should almost double in size each time.

Get the recipe

5 from 4 reviews

Burger Buns

Servings: 8 buns
Prep Time: 20 minutes
Cook Time: 10 minutes
Rise Time: 1 hour 30 minutes
Total Time: 2 hours
Homemade buns to complete your summer barbecue. Can be used for hamburgers, sliders, sandwiches and more!


  • 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.
Calories: 281kcal, Carbohydrates: 45g, Protein: 10g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 71mg, Sodium: 467mg, Potassium: 117mg, Fiber: 2g, Sugar: 4g, Vitamin A: 208IU, Calcium: 24mg, Iron: 1mg
Cuisine: American
Course: Snack
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

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