Homemade Hamburger Buns – Spend With Pennies

Finally, the perfect recipe for Homemade Hamburger Buns is here!

These buns are perfectly soft, have a great rich flavor, and they’re sturdy enough to hold all of your toppings without falling apart.

Great for your favorite burgers, sloppy joes, or even sandwiches, this hamburger bun recipe is perfect for picture-worthy burger creations.

plated Hamburger Buns

Homemade Hamburger Buns

  • Homemade burger buns will take every burger to the next level and they are easy to make.
  • These homemade burger buns are totally customizable for size and flavor. Add herbs or seeds to your liking.
  • Easy to freeze, bake them in batches, and thaw when needed.
  • Since they’re homemade, they’re free of preservatives and without other additives.
  • The shiny egg wash and a sprinkle of sesame seeds make these buns the belle of the burger station!

ingredients to make Hamburger Buns with labelsingredients to make Hamburger Buns with labels

Ingredients in Hamburger Buns

THE DOUGH Flour, yeast, & sugar are the basics for this dough recipe.

The addition of egg yolk, milk, and butter makes these taste rich and delicious. Save those egg whites for brushing over the top to get that brew-pub bun look!

TOPPING Brushing the buns with egg/butter makes the top glossy and helps the seeds to stick. We love sesame seeds but a little sprinkle of poppy seeds can be used.

process of adding ingredients to blender to make Hamburger Buns doughprocess of adding ingredients to blender to make Hamburger Buns dough

How to Make Hamburger Buns

This recipe is so easy, that even little bakers can pitch in!

  1. Proof Yeast: Proof the yeast as per the recipe below.
  2. Mix Dough: Mix and knead the dough until smooth using a stand-mixer or by hand.
  3. Rise: Place dough in an oiled bowl. Cover & rise.
  4. Shape Buns: Use a sharp knife or bench scraper to divide the dough into portions.

process of adding seeds to Hamburger Bunsprocess of adding seeds to Hamburger Buns

  1. Rise: Shape into buns and let rise again.
  2. Bake: Brush with egg wash, top with sesame seeds, and bake until golden brown.

Cool the buns on a wire rack before cutting.

Tips for Great Buns

  • Check the date on your yeast if you do not use it often, expired yeast may not rise.
  • This recipe uses an instant yeast packet which is 2 1/4 teaspoons of instant yeast.
  • Proof the yeast by mixing it with sugar and water per the recipe below. It should become nice and foamy.
  • If you don’t have a stand mixer, mix the flour in with a large spoon. Once mixed, turn the dough onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth.
  • Line the pan with parchment for easy clean up.

cooked Hamburger Buns on a sheet pancooked Hamburger Buns on a sheet pan

What to Put in Hamburger Buns

cooked Hamburger Buns in a bowl with one opencooked Hamburger Buns in a bowl with one open

Bake Now and Freeze for Later!

Place cooled hamburger buns in a zippered bag or airtight container and keep in the freezer for up to 3 months.

Pull out what’s needed and let them thaw at room temperature or reheat them in a low-temp oven.

A Few More Favorites

Did you make these homemade Hamburger Buns? Be sure to leave a rating and a comment below!

Homemade Hamburger Buns

These pub-style hamburger buns can easily be made at home, and are so light & fresh every time!


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  • Heat the milk to 181°F (or just until small bubbles form on the sides, do not boil) in a saucepan over medium heat. Remove from the heat and pour into a large bowl or the bowl of a stand mixer.

  • Add 2 tablespoons of butter and salt to the milk and stir until butter is melted. Allow it to cool for about 10 minutes or until it reaches 105-110°F.

  • While the mixture is cooling, combine warm water, yeast, and 1 teaspoon sugar in a large bowl and set aside for about 5 minutes.

  • Add the yeast mixture to the cooled (110°F) milk. Beat the egg and add it in.

  • In a stand mixer with a dough hook add 2 cups of flour and mix. Continue adding flour until you have a soft dough. Knead on medium low speed for 4-5 minutes.

  • Remove the dough from the mixer and place in a large oiled bowl. Cover and let rise for about 90-100 minutes or until doubled.

  • Line a baking sheet with parchment paper. Divide the dough into 8 equal pieces and roll into a ball. Shape until about ½ inch thick and 3 inches in diameter. Cover and let rise until doubled, about 60 minutes. While rolls are rising, preheat the oven to 375°F.

  • Melt the remaining 2 tablespoons of butter and cool slightly. Whisk 1 egg white until foamy and add cooled melted butter. Whisk to combine and brush the rolls with the egg wash. Sprinkle with sesame seeds.

  • Bake the hamburger buns for 18-20 minutes or until golden.

  • Cool before cutting.

  • Check the date on your yeast if you do not use it often, expired yeast may not rise.
  • Heating and cooling the milk is known as scalding, this helps with the rise as it denatures some of the protein.
  • If you do not have a thermometer, heat the milk just until bubbles form along the side of the pan (do not boil it). Cool until it is very warm.
  • This recipe uses an instant yeast packet which is 2 1/4 teaspoons of instant yeast.
  • Proof the yeast by mixing it with sugar and water per the recipe below. It should become nice and foamy.
  • If you don’t have a stand mixer, mix the flour in with a large spoon. Once mixed, turn the dough onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth.
  • Line the pan with parchment for easy clean up.

Calories: 257, Carbohydrates: 40g, Protein: 7g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 307mg, Potassium: 95mg, Fiber: 2g, Sugar: 1g, Vitamin A: 229IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Bread

Cuisine American

Recipe Adapted from a family church cookbook. Thomas, Dan. “Weiner Buns”. 60th Anniversary Cookbook. Recipe. Josephburg, AB, 1959. 8. Print.

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