These homemade burger buns filled with Parmesan cheese and fresh herbs are guaranteed to elevate your next cookout!
This recipe is sponsored by Red Star Yeast.
Grilling season is here! It’s time to fire up the grill and let our wildest burger dreams come true.
It’s fun to pile our burgers high with all sorts of fun and delicious toppings, but too often we overlook the bun. Making your own burger buns is a great way to add more flair and flavor to your cookout. Next time burgers are on the menu, skip the mediocre grocery store value pack and make these cheesy herb buns instead! They’re super soft and tender, and packed with Parmesan cheese and fresh chopped herbs.
If you’re nervous about making your own buns, relax. If you can make dinner rolls, you can make buns, because they’re pretty much the same thing. And if you’re a little unsure about your yeast-baking skills, join the club! Because I used to be just like you. But thanks so much to Red Star Yeast— really, I owe almost all my bread skills to them!— I’m much more confident in the kitchen. Their website not only has dozens of recipes, but also lots of helpful tips and info too! I’ve literally spent hours on the yeast baking lessons section of their site.
So take a deep breath— you got this. And get baking! Because these homemade burger buns are so much better than store bought. What’s more, if you don’t use all 8, you can freeze the rest for another cookout later. 2 for 1!
This recipe is essentially just my standard homemade burger buns, with added cheese and fresh chopped herbs. For the cheese I used grated Parmesan, but feel free to use any grate-able cheese you like. And for the herbs I used a combination of rosemary, sage, thyme, and chives, but again do what you like. And if all you have is dried herbs, that’ll work too!
I topped the buns with melted butter and more cheese and herbs, which is optional, but I loved the added flavor and visual appeal. Pretty much not matter what burger you put between these buns, it’s gonna be amazing!
baking tip:Shaping homemade burger buns
When making homemade buns, many have a tendency to turn out looking more like dinner rolls than hamburger buns. Small, tall buns are perfect for sliders or mini burgers, but not so much for larger burgers. Here’s what I do to ensure my buns have the look of a traditional burger bun:
Several times while the shaped buns are rising, I gently pat the tops, flattening them a bit and encouraging them to rise laterally. Be careful not to press too hard or you may squish out all the incorporated air in your buns, just a few soft friendly pats will do.
Cheesy Herb Burger Buns
- 1 cup water (250 ml)
- 3 tablespoons milk
- 3 tablespoons unsalted butter
- 3 ½ cups bread flour (420 grams)
- 1 packet Red Star Platinum Yeast
- 2 tablespoons granulated sugar
- 1 ½ teaspoons coarse salt
- 2 large eggs , lightly beaten
- 1 cup grated Parmesan cheese, or cheese of your choice (100 grams)
- 2 tablespoons chopped fresh herbs such as rosemary sage, thyme, and chives
- 1 large egg + 1 teaspoon water , beaten for egg wash
- 2 tablespoons butter , melted
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons chopped fresh herbs
- Combine the water, milk, and butter in a small saucepan and warm over medium low heat to 120-130 degrees F.
- Meanwhile, combine 2 cups of the bread flour, yeast, sugar, and salt in the bowl of a stand mixer, or in a large bowl if you plan to mix by hand.
- Pour the warm water mixture into the bowl and stir with a dough whisk or wooden spoon until combined.
- Add the beaten eggs, cheese, and herbs and stir until combined.
- Use dough hook to knead dough on low speed. Add the remaining flour 1/4 cup at a time until dough comes together into a ball and begins to clear the sides of the bowl, but is still sticky to the touch. You may not need all of the flour.
- Continue to knead the dough until smooth and elastic, about 5 minutes.
- Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Gently punch down dough and divide into 8 equal portions. Shape into rounds and place on a sheet pan lined with parchment paper or a silicone baking mat.
- Cover with plastic wrap and let rise until doubled, about 30 minutes more. Once or twice while rising, gently pat the tops of the buns, encouraging them to rise laterally.
- Preheat oven to 400 degrees F. Brush the tops of the buns with the egg wash and bake until golden, about 10-12 minutes.
- If desired, brush tops of the warm buns with melted butter and top with grated cheese and fresh herbs.
- Buns are best enjoyed the day they are baked, but will keep at room temperature for 3 days.
- If you'd rather use dried herbs, decrease amount to 1 tablespoon.
- I like to use a digital kitchen scale to ensure all my buns are the same size.
- These buns freeze very well. Wrap tightly in foil and freeze for up to 1 month. Warm in a 350 degree oven for 30 minutes until warm.
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Disclosure: this recipe was developed in partnership with Red Star Yeast. Thank you for supporting collaborations with brands I love, which allows me to continue to bring you fresh new content. All opinions are always my own.