Make freshly baked hamburger buns in almost the same time it would take you to run to the store, using this quick rising recipe.
Why You’ll Love This Recipe
Honestly, I’m not the kind of person to go to the trouble of making my own hamburger buns. But it was one of those days where I realized I’d planned burgers for dinner but forgot to get buns.
Which means I needed some Quick and Easy Homemade Hamburger Buns. I’d already been to the grocery store several times that week (I think I’d actually been earlier that day!) and I just didn’t feel like going again.
Made these today and this is now my go-to recipe for hamburger and hot dog buns! My husband couldn’t wait to bite into them and he is very pleased! They turned out very soft. Thanks for the recipe!
Anna
I’d seen several recipes floating around for quick homemade hamburger buns, so I figured I’d give it a shot. Well, I was pleasantly surprised!
The whole process took less than an hour, and was almost as quick and easy as making a trip to the store. And the homemade buns were, of course, so much better than any store bought variety.
By far my favorite recipe for hamburger buns. I’ve made them twice and just love them. Great recipe!!
Nae
I topped mine with an “everything” topping of sesame seeds, poppy seeds, garlic powder and dried onion, but they’d be great with no special toppings and all.
These quick and easy homemade buns really made our burgers taste extra special.
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Yeast
- Vegetable oil
- Sugar
- Eggs
- Salt
- Whole wheat flour
- Bread flour
Quick and Easy Homemade Hamburger Buns
Ingredients
- 2 tablespoons active dry yeast
- 1 cup warm water
- 3 tablespoons vegetable oil
- 3 tablespoons sugar
- 1 egg
- 1 teaspoon salt
- 1 cup whole wheat flour
- 2 cups bread flour
Instructions
- In a mixing bowl, dissolve yeast in warm water. Add oil and sugar and let stand for 5 minutes. Stir in the egg and salt.
- Add the whole wheat flour and 1 cup of the bread flour. Gradually add the last cup of flour until a soft dough forms (you may not use all the flour).
- Turn onto a floured surface and knead until smooth and elastic, 3-5 minutes.
- Divide the dough into 8-10 equal pieces (depending on the size of bun you want) and shape each into a ball.
- Place 3 inches apart on lightly greased baking sheets. Cover and let rise for 15-20 minutes.
- Preheat oven to 425 degrees. Bake buns for 7-10 minutes or until golden brown. Remove from pans to wire rack to cool.
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Notes
27 comments
Jessica
I’ve made a tonne of different buns over the years and these are definitely some of my favorite! And so quick to make!
I just had regular flour so I replaced a tbsp per cup of flour with vital wheat gluten. I can’t wait to play more with this recipe!
Stacy
These worked in a pinch, but I don’t think we will use this recipe again. They came out fluffy, but they were very much underdeveloped. We did an egg wash before baking and topped then with everything bagel seasoning. Yummy, but lacking in texture and depth of flavor.
Nj
I was surprised at the amount of yeast this recipe required but it makes sense for the very rapid rise. I thought they were a nice texture and a nice flavor tho I will use only half the sugar next time (a little sweet for me).
I used my stand mixer so this was the easiest thing I’ve made in a long time.
Thanks for sharing.
Dolly Crujeiras
I didn’t have whole wheat flour so I used semolina in its place came out perfect this is my go to recipe for buns thank you
Bibiana Beardsley
These looked beautiful, but when we used them as hamburger buns, they fell apart. I used regular baking flour. Could that be the culprit?
Ana
I loved this recipe! I now only make these at home when we have burgers. Can I use this recipe for hotdogs too? Thank you!
Loribeth
I have made this recipe several times now. I cannot believe how quick and easy it is. Once, when I was out of sugar I used honey instead and that was delicious and produced a perfect product as well. My family totally loves these. Especially now with COVID, I am cooking at home more and this recipe is great. Thank you.
SUZAN LAVERTY
I want to try to make these buns. Did you use Rapid Rise or Regular yeast? Thank you for the recipe. The buns look wonderful!
Cheryl
If you use rapid rise, just skip the proofing in the beginning. You can mix the rapid rise yeast directly with the four, but I would keep a bit of the flour separate, without yeast, in case you don’t need to use all of it.
Danelle
I used regular. But I think you could use either.
William
I will make them in a few weeks as I made some yesterday from another recipe. They were really good.but with try with some whole weat-flour instead of all bread flour.
Baythirteen
Look amazing! I used all purpose flour instead of wholewheat and they turned fine. Definitely using this recipe again. Thanks!
Sheryle
Everyone loved these. Will make again! Easy!
Danelle
Yay! Thanks so much. 🙂
Nae
By far my favorite recipe for hamburger buns ive made them twice and just love them. Great recipe!!
Reka
Super easy and delicious. Definitely a keeper.
Susan
Thank you so much! My store-bought buns had gotten moldy. I tried your recipe and the buns were great! I don’t really care for buns, but my wife was excited about this fast, good recipe.
I used my stand-mixer instead of kneading by hand, with the dough hook, and it worked fine. I didn’t have bread flour and used all purpose flour instead. I don’t know if that was the reason, but I needed to use roughly 2 Tbsp more than the 2 cups for the dough to form a ball, instead of sticking to the sides of the bowl.
My kitchen was warm (about 78°F), so I just let the buns rise on the counter, uncovered. I had a problem with the browning, though – I ran to the oven after about 7 minutes, because I started to smell a strong scent. They had started to turn very brown on the bottom, but the tops were still very pale. My rack was in the middle of the oven. Any suggestion would I could do, maybe use a lower temperature next time?
Danelle
I would try moving your rack up a level.
Sho
Fantastic recipe. I let it rise for 40 mins instead of 20 (the kitchen was cold) and they came out fluffy and amazing!! I had whole wheat bread flour and regular white flour, but followed the recipe as if it were the opposite. Highly recommend.
Suzanne
Hi! I need to make bread today to make my stuffing…our family is having Thanksgiving on Saturday this year. Can I make the buns as one loaf? I will need to let it sit to get a little stale before Saturday. Thank you!
erika
Made these last night to counterbalance my not-so-diet-friendly sliders and they were superb! Baking bread intimidates me unless I have my trusty bread machine by my side but these were exactly what you said: quick & easy. I struggle to find buns without high fructose corn syrup. Now I don’t even have to worry. Thank you. Thank you. Thank you.
Anna
Made these today and this is now my go-to recipe for hamburger and hot dog buns! My husband couldn’t wait to bite into them and he is very pleased! They turned out very soft. It was my first time using the Platinum Yeast and I will continue using it. Thanks for the recipe!
jessica
Made these last night. Hard as a rock. Followed recipe to a T.
Rebecca
You must of done something wrong, or used the wrong yeast. I made these today and they were fluffy and huge, I doubled everything because I wanted big ones, but maybe you didn’t let the yeast proof? I would try again they are perfect and fast!
Ali
30 minutes only??! And they look so soft and fluffy! I used to make homemade buns quite frequently, but who has time for all that kneading and rising these days? I cannot wait to try these. 😀
Jodee Weiland
These buns look great! Nothing more delicious than homemade bread….something about it says love…thanks for sharing!
Joanne
These buns look good, and I like the addition of whole wheat flour.