The Best Homemade Burger Buns
Soft, fluffy burger buns made from scratch with simple ingredients and baked in less than 20 minutes.
The Best Homemade Burger Buns
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What’s the secret to an unforgettable burger? The bun! Soft, pillowy, and slightly sweet, homemade burger buns elevate every bite. These buns are easy to make and far surpass store-bought ones. Plus, they’re versatile…perfect for burgers, sliders, sandwiches, or even as dinner rolls. So next time you are hosting a barbecue or just want to up your burger game, this recipe guarantees buns that are as delicious as the burger itself.
As they say, “Buns out, fun’s out!”
Why Homemade?
Homemade buns are all about customization, freshness, and satisfaction. You control every aspect – texture, flavor, size and even the ingredients. Love buttery buns? Add more butter. Want a touch of sweetness? Adjust the sugar. Want them more chewy? Use bread flour. You’ll be amazed how much better your burgers taste with buns that are truly your own creation. Plus unlike store-bought, homemade buns are free of preservatives and unwanted additives. The result? Fresh, flavorful buns that elevate any burger or sandwich. Plus, baking at home makes your kitchen smell amazing – double win!
Ingredients: A Closer Look
- Instant Yeast: Quick and easy to use. If you only have active dry yeast, proof it in warm water with a pinch of sugar first to activate.
- All-Purpose Flour: We’re going for softness and fluffiness, so all-purpose flour is perfect. Bread flour can work too, but the texture will be chewier. If you love chewier buns go for it!
- Water: Yeast thrives in warm water, but be careful, not too hot, or it’ll kill the yeast. Aim for a temperature similar to your body’s warmth. To test, dip a clean finger into the water; it should feel neutral, not hot or cold. If you have a food thermometer, the ideal temperature is around 105°F–110°F (40°C–43°C). This ensures your yeast activates properly, giving your dough the perfect rise.
- Sugar: Adds a touch of sweetness and aids browning. Substitute with honey or maple syrup.
- Powdered Milk: This secret ingredient enhances softness and adds a subtle richness. Swap with liquid milk and adjust the water accordingly.
- Butter and Oil: The dynamic duo for soft, tender buns. Butter brings flavor, while oil keeps them fresher longer.
- Sesame Seeds: Optional, but they add a professional, bakery-style look and a subtle nutty crunch. If you don’t have sesame seeds You can use poppy seeds, everything bagel seasoning, or leave them plain.
- Egg: The egg in this recipe is only for the egg wash, not the dough itself. It acts as a “glue” to help sesame seeds stick and gives the buns a golden, glossy finish. However, it’s completely optional. If you don’t use eggs in your diet or prefer to skip it, the buns will still taste just as good without.
How to Make Burger buns step by step
1. Mix the Dough: Start by combining warm water, yeast, and sugar in a bowl. Stir gently and let sit for a couple of minutes until the yeast dissolves. Add your flour, powdered milk, and salt. Mix on low speed with a dough hook or stir by hand until combined.
2. Add the Butter and Oil: Once the dough comes together, incorporate the butter and oil. Knead the dough until smooth, elastic, and slightly tacky. If you’re kneading by hand, it will take 15–20 minutes; a stand mixer will do it in about 10.
Pro Tip: Use the “windowpane test” to check if the dough is ready. Gently stretch a piece of dough and if it becomes translucent without tearing, the gluten is perfectly developed.
3. First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen cloth, and let it rise in a warm spot. This will take about 1–1.5 hours, or until it doubles in size.
Quick Tip: If your kitchen is cold, let the dough rise in a turned-off oven with the light on. Dough thrives in warm environments.
4. Shaping the Buns : Punch down the dough to release air bubbles. Divide into 6 equal portions (about 95 grams each for precision). Shape into smooth balls and place on a baking sheet lined with parchment. Flatten slightly to create that classic burger bun shape.
If you have a burger pan, feel free to use it, but it’s entirely optional.
Here’s a quick guide for Portioning Burger Bun Dough
• Standard-sized buns: Each dough portion should weigh approximately 95–100 grams.
• Large burger buns: Use around 120–130 grams per portion. Increase the bake time by 5 minutes for even baking..
• Slider buns: These smaller buns require about 40–50 grams of dough.
Weighing your dough ensures consistency in size and even baking, giving you buns that look and cook perfectly every time. Use a kitchen scale for the best results!
5. Second Rise: Cover the buns with plastic wrap or a clean kitchen towel and let them rise again until they’re puffy and almost double in size.
6. Baking: Preheat your oven to 350°F (175°C). Brush each bun with egg wash (a mix of egg yolk and milk) and sprinkle sesame seeds on top. Bake for 18 – 20 minutes, or until golden brown.
Pro Tip: If the tops brown too quickly, cover with foil halfway through baking.
7. Cool and Enjoy: Let the buns cool completely on a wire rack before slicing.
Make-Ahead Magic: Batch-Freezing Burger Buns
Let’s face it: while homemade burger buns are amazing, making them weekly can sometimes feel like a chore especially if you’re a regular burger fan. That’s why I love baking these in large batches and freezing them for later. Trust me, they freeze beautifully and taste just as fresh when thawed properly.
How to Freeze Burger Buns
1. Cool Completely: After baking, let the buns cool to room temperature on a wire rack. This prevents condensation and freezer burn.
2. Wrap Individually: Wrap each bun in plastic wrap or aluminum foil to lock in moisture.
3. Store in a Bag: Place wrapped buns in a freezer-safe bag or container. Label with the date for easy tracking.
4. Freeze: Store buns in the freezer for up to 2 months.
Thawing Recommendations
At Room Temperature:
- Remove the buns from the freezer and leave them wrapped at room temperature for 1–2 hours.
- Once thawed, refresh them by warming in the oven for 5 minutes at 300°F (150°C) for that just-baked feel.
In the Microwave:
- Unwrap and lightly dampen a paper towel. Wrap the bun in the damp towel and microwave for 10–15 seconds.
In the Oven:
- Preheat the oven to 300°F (150°C). Place frozen buns directly on the rack or baking tray for 10–15 minutes.
So next time, double your recipe and freeze the extras! You’ll always have soft, fresh buns ready for your next burger night with minimal effort.
FAQs for Homemade Burger Buns
- How long do these buns last? These buns stay fresh for 2–3 days at room temperature when stored in an airtight container or wrapped well in plastic. For longer storage, freeze them for up to 2 months.
- Can I use bread flour for this recipe? Yes, bread flour can be used, and it will give the buns a chewier texture. If you prefer softer buns, stick to all-purpose flour.
- Can I use margarine instead of butter? Yes, margarine can replace butter. However, butter adds a richer flavor, while margarine may result in slightly softer buns.
- Can I make these buns without powdered milk? Yes, you can substitute powdered milk with liquid milk. If using liquid milk, adjust the water by reducing it slightly to maintain the correct dough consistency.
- Why are my buns dense? Dense buns often result from under-kneading or not letting the dough rise fully. Knead until the dough is smooth and elastic, and ensure both rises are completed properly.
- Can I make mini slider buns with this recipe? Absolutely! Divide the dough into smaller portions, around 40–50 grams each, and reduce the baking time by a few minutes.
Watch how to make it
The Best Homemade Burger Buns
Equipment
- Stand mixer optional
- Burger Pan optional
Ingredients
- 354 g water (1 ½ cups)
- 7 g instant yeast (2 ¼ tsp)
- 70 g sugar (¼ cup + 2 tbsp)
- 650 g all-purpose flour (about 5 cups; see Tip)
- 32 g powdered milk (¼ cup)
- 9 g salt (1 ½ tsp)
- 60 g butter (5 tbsp, room temperature)
- 13 g oil (1 tbsp)
For the Egg Wash (Optional):
- 1 egg beaten
Topping (Optional):
- 2 tbsp sesame seeds
Instructions
- Combine the warm water, instant yeast, and sugar in a mixing bowl. Stir until dissolved. See Note 1 if using active dry yeast.
- Add the all-purpose flour, powdered milk, and salt. Mix until a dough starts to form.
- Gradually add butter and oil while kneading. Knead until the dough is smooth and elastic. If too soft or sticky, add more flour, a tablespoon at a time.
- Transfer the dough to an oiled bowl, cover, and let it rise until doubled in size, about 1–1.5 hours.
- Punch down the dough and divide into 12 portions (95–100 g each). See Note 4 for other recommended sizes of dough.
- Shape each portion into balls and flatten slightly.
- Place buns on parchment-lined baking sheets or in a burger pan if using.
- Cover and let rise again for 30–45 minutes until puffy.
- Preheat oven to 375°F (190°C). Brush buns with egg wash and sprinkle sesame seeds if using.
- Bake for 15–18 minutes or until golden brown. Cool on a wire rack before slicing.
Notes
- Active Dry Yeast Substitute: If using active dry yeast, proof it first. Mix the yeast and sugar with warm water (110°F–115°F) and let it sit for 5–10 minutes until frothy before proceeding.
- Room Temperature Butter: Soft butter incorporates into the dough more easily, ensuring a smoother texture.
- Flour Variability: Flour densities vary, so you may need to add a little more during kneading. Add gradually to avoid a stiff dough.
- Recommended Dough Sizes:
- Small buns: 50–75 g
- Medium buns: 95–100 g
- Large buns: 120–130 g
- Burger Pan: If using a burger pan, 75 g portions work best for uniform buns.
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