Homemade hamburger buns are so much better than anything you can buy in the store.
Hamburger buns are so versatile. You can use them for dinner rolls (before you slice them), sandwich rolls, Sloppy Joes, and yes, hamburgers. I made these hamburger buns with Sloppy Joes in mind. I don’t like my buns too big. These are somewhere between a regular hamburger bun and a slider sized bun.
I often use these buns when making BBQ Pulled Pork. They are a perfect match.
I may be the only one in my family who loves sesame seeds on my buns. It’s not that they don’t like them, but if they had their choice, they would go with no seeds. You can decide…with or without.
I would still use the egg wash if you decide to go without. The egg wash gives the buns a beautiful color and sheen.
I often make a batch of the hamburger buns for dinner and freeze any leftover buns. To freeze, make certain buns are fully cooled. Place in a single layer in a freezer bag. Place bag flat in your freezer.
To thaw, simply remove bag and let sit at room temperature until thawed.
Don’t forge to Pin for later
Homemade hamburger buns
- 1 1/2 Cups Water
- 2 packages yeast
- 1/4 Cup Sugar
- 3 Tablespoons Butter softened
- 1 whole Egg and 1 Egg Yolk save white for glazing buns
- 1 1/2 teaspoon salt
- 4 1/2 - 5 1/2 Cups Unbleached All-Purpose Flour
- 1 egg white
- 1/4 cup water
- 2 Tablespoons Sesame seeds for top of buns.
- Mix water, yeast and 1 cup flour together. Let sit for 10 minutes until mixture becomes bubbly. Mix in remaining ingredients except for sesame seeds and egg wash. Always start with the lower amount of flour. Continue adding the remaining flour as needed.
- Knead in a stand mixer for 5 minutes, or for 10 minutes by hand.
- Cover and let rise until doubled.
- Gently deflate and divide dough in half. Working with one half at a time, divide into thirds and then each into thirds again.
- Each original half will be cut into 9 equal pieces.
- Roll each piece into a round shape.
- Place on a baking sheet covered with parchment paper, or lightly sprayed with a non-stick spray. After placing on sheet, gently press down on the top to create the hamburger bun shape. I usually let the buns rest for a couple of minutes and then press again. They seem to give a bit more and also hold their shape better.
- Cover and let rise again for 30 minutes.
- Use a pastry brush and brush buns with the egg wash. Sprinkle sesame seeds across the top.
- Heat oven to 350 and bake for 20-22 minutes.