Say goodbye to store-bought buns and hello to soft, fluffy homemade hamburger buns. These buns are so easy to make and are perfect for all skill levels.

hamburger buns

Homemade burger buns

Since attending the Le Cordon Bleu Culinary Institute, I’ve learned a thing or two about making homemade bread. With my bread-making skills, I’ve learned how to make homemade yeast rolls, croissants, homemade English muffins, homemade cinnamon rolls, French baguettes and even pizza dough

Now, I’m going to teach you how to make your own hamburger buns from scratch. This recipe is super easy and only requires a few simple ingredients. 

Specifically, you’ll need cake yeast. Cake yeast, also known as fresh yeast, is a type of yeast that comes in a moist, solid form. Unlike dry yeast, which is granulated and needs to be rehydrated, cake yeast is ready to use right out of the package. It adds a distinct flavor and delivers a soft and airy texture to baked goods due to its leavening abilities. 

​This recipe also includes rising time. Allowing your dough to rise helps the flavors develop and activates the yeast, producing super fluffy hamburger buns. 

If you’re ready to ditch the store-bought buns and take a stab at crafting your own homemade hamburger buns, this easy recipe is for you.

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Homemade Hamburger Buns

I revised King Arthur Flour’s recipe, using weight measurements and fresh cake yeast.
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 2 hours 48 minutes
Servings: 8 buns

Ingredients 

  • 490 grams King Arthur all purpose flour
  • 50 grams sugar
  • 20 grams fresh cake yeast
  • 1 egg
  • 10 grams salt
  • 200 grams warm water
  • 4 tbls butter

Instructions 

  • Mix: Mix the flour, sugar, yeast, egg, salt, water and 2 tablespoons of softened butter in your stand mixer for 3-5 minutes, until a ball forms.
  • Knead: Knead on the counter to form a ball.
  • Rise: Place it back in the bowl, cover and let rise for 1 ½ hours.
  • Divide: Punch down the dough. Using a pastry scraper, divide the dough into eight equal pieces (about 105 grams each). Form each piece into a ball and place on a silpat-lined baking sheet.
  • Press: Press the dough balls down, until they are about three inches wide. I had to press them down a couple of times because the dough was elastic.
  • Rise: Cover and let rise for 1 hour.
  • Melt: Melt the other two tablespoons of butter. Brush half of the butter onto the buns.
  • Bake: Bake in a 375-degree oven for 15-18 minutes.
  • Brush: Remove from the oven and brush with the remaining butter.
  • Slice: Cool and slice in half.

Nutrition

Serving: 1gCalories: 313kcalCarbohydrates: 54gProtein: 8gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 36mgSodium: 541mgPotassium: 99mgFiber: 2gSugar: 6gVitamin A: 206IUVitamin C: 0.01mgCalcium: 16mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Bread
Cuisine: American
Did you try this recipe?Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @zestuous

Ingredients for homemade hamburger buns

  • King Arthur all-purpose flour: All-purpose flour creates a fluffy structure. 
  • White sugar
  • Fresh cake yeast: Adds a distinct flavor to the dough.
  • Egg: Binds the dough and helps the dough become super fluffy with a caramelized top. 
  • Salt
  • Warm water: Water needs to be 110-115F to activate the yeast. 
  • Butter: Room temperature.

See the full recipe card for servings and a full list of ingredients.

unbaked hamburger buns

How to make this homemade hamburger bun recipe

  1. Mix: Mix the flour, sugar, yeast, egg, salt, water and 2 tablespoons of softened butter in your stand mixer bowl with the dough hook attachment for 3-5 minutes, until an elastic dough ball forms. 
  2. Knead: Knead on a floured surface to form a dough ball. 
  3. Rise: Place it back in the bowl, cover with a kitchen towel or plastic wrap and let the dough rise for 1 1/2 hours. This is the first rise. 
  4. Divide: Punch down the dough. Using a pastry scraper, divide the dough into eight equal pieces (about 105 grams each). Form each piece of dough into a ball and place on a parchment paper-lined baking sheet.
  5. Press: Press the dough balls down until they are about three inches wide. I had to press them down a couple of times because the dough was elastic. 
  6. Rise: Cover and let rise for 1 hour. This is the second rise. 
  7. Melt: Melt the other two tablespoons of butter. Brush half of the butter onto the buns. 
  8. Bake: Bake in a 375-degree oven for 15-18 minutes until golden brown on top. 
  9. Brush: Remove from the oven and brush the top of the buns with the remaining melted butter. 
  10. Slice: Cool and slice in half.

How to serve homemade hamburger buns

Slice your rolls in half, spread on some homemade blue cheese dressing, add jerk chicken and make a delicious Caribbean Jerk Blue Cheese Chicken Sandwich.

Storage

Leftover hamburger buns can be stored in an airtight container at room temperature for up to 5 days. Try to avoid putting them in the fridge as the cold air can dry the buns out. They can also be frozen for up to 3 months. When you’re ready to eat them, let them thaw on the counter. 

Frequently Asked Questions

Can I use active dry yeast or instant yeast for this burger buns recipe?

According to redstaryeast.com, fresh cake yeast can be substituted with active dry yeast or instant yeast. Check the website for specific conversions. 

Why are my homemade hamburger buns dense?

You may have overmixed the dough or didn’t let it rise long enough. Make sure to only mix the dough and allow it to rise for the allotted time. 

Can I make these homemade buns ahead of time?

Yes. You can make these rolls up to one day ahead of time and store in an airtight container. Another option is to make the dough the day before and refrigerate it overnight. This will help the flavors develop even further. 

Can I freeze the dough?

Yes. Cut the dough ball in half and freeze each half for up to one month. When you’re ready to use it, let it thaw in the fridge overnight. 

Can I make a double batch of this recipe?

Yes. Double the ingredients and make the recipe like normal. 

Can I top the buns with anything?

​Yes. Feel free to add sesame seeds or poppy seeds once the rolls come out of the oven and are still warm.

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Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.


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