These homemade hamburger buns made with instant yeast are the secret to restaurant style burgers at home. They are a brioche style hamburger bun so they are super buttery and soft. These buns can also be used for breakfast sandwiches, grilled cheese, or toasted and eaten by themselves. I’m sure once you make these you will never want to use the store bought ones again!
There is nothing much better than a soft and buttery homemade hamburger bun fresh out of the oven. Once you make these brioche style buns your family will be asking you to make the every week. The best part is that they are not just for hamburgers! Use them as a vessel for chicken salad or top with your favorite deli meats and cheese. I’ve made some pretty amazing breakfast sandwiches with them as well, so make a big batch and freeze some for later.
Equipment
- Stand mixer with dough hook (optional)
- Silicone spatula
- Measuring cups
- Measuring spoons
- Kitchen scale
- Baking mat (or parchment paper)
- large baking sheet
Ingredients
650 g / 5 cups bread flour
8 g / 1 tbsp instant yeast
80 g / 6 tbsp granulated sugar
8 g / 1 tsp salt
80 g / 5 tbsp soften butter (unsalted)
2 whole eggs plus 2 egg yolks
1 cup warm milk
Egg wash
- 1 egg
- 1/2 Tbsp milk
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How To Make Homemade Hamburger Buns
- Add the warm milk, yeast and sugar to the mixing bowl and whisk to combined.
- Next add the salt, two whole eggs and two yolks and mix well.
- Put your dough hook attachment on and turn the stand mixer on low. Slowly add a cup of flour until a dough forms. (about 5 cups)
- Knead the dough for a minuet or two until all of the flour is well combined then add the soften butter one tablespoon at a time.
- Once all of the butter has been added knead the dough for about five minutes or until all of the butter has been incorporated and the dough is smooth, shiny and no longer sticky.
- Remove the dough and place it into a well oiled large bowl, cover with plastic wrap and let it rise in a warm spot until doubled in size. (about an hour) I like to use my oven with the light on.
- Once the dough has risen portion out the dough into 90-100 gram balls (about 8-10) balls) and roll them on the counter until no seams show and the tops of the dough are tight and smooth.
- Line the baking sheet with parchment paper or a baking mat and place the balls on the sheet with a few inches of space apart. Press down on the balls with your palm to flatten them a bit to give them a bun shape.
- Cover the baking sheet with plastic wrap or another baking sheet and place in a warm spot to rise again for about 45 minuets. When your buns are nice and fluffy brush with egg wash and place in a preheated oven at 350 F and bake for about 20 minuets or until the tops are light golden brown.
- Remove the buns from the oven and place on a cooling rack to cook for about 30 minutes. Once they have cooled slice in half with a bread knife and enjoy your homemade hamburger buns!
Can I use active dry yeast?
Yes! If you use active dry yeast instead of instant you will just need to “proof” your yeast first. This just means that you need to activate the yeast by letting it sit in warm liquid. So if you are using active dry yeast just mix it into the warm milk with the sugar and let it rest for 5- 10 minutes until it looks foamy on top. if you don’t see any bubbles or foam then your yeast might be old or dead. The active dry yeast also takes longer to rise so your dough might take a little loner to proof but don’t worry! just be patient.
Can I put the butter in at the same time as the other ingredients?
Unfortunately no, this dough is what we call an enriched dough which is made with eggs, butter, sugar or oil. Fats can break down gluten so the gluten needs to be developed before adding things such as butter.
Can I use all purpose flour?
Sure, all purpose flour is fine but your buns might not be as chewy as the buns made with bread flour. Bread flour has a higher protein content which is responsible for more gluten.
Can I make these without a stand mixer?
Absolutely! You can make these with just a mixing bowl and your hands, you just might get a good arm workout incorporating the butter into the dough but it can totally be done.
Homemade hamburger buns
Equipment
- 1 Stand mixer optional
- 1 silicone spatula
- Measuring cups
- Measuring spoons
- 1 kitchen scale optional
- 1 baking mat or parchment paper
- 1 large baking sheet
Ingredients
- 650 g / 5 cups bread flour
- 8 g / 1 tbsp instant yeast
- 80 g / 6 tbsp granulated sugar
- 8 g / 1 tsp salt
- 80 g / 5 tbsp soften butter (unsalted)
- 2 whole eggs plus 2 egg yolks
- 1 cup warm milk
Egg wash
- 1 egg
- ½ tbsp milk
Instructions
- Add the warm milk, yeast and sugar to the mixing bowl and whisk to combined.
- Next add the salt, two whole eggs and two yolks and mix well.
- Put your dough hook attachment on and turn the stand mixer on low. Slowly add a cup of flour until a dough forms. (about 5 cups)
- Knead the dough for a minuet or two until all of the flour is well combined and the dough has pulled away from the sides. then add the soften butter one tablespoon at a time.
- Once all of the butter has been added, knead the dough for about five minutes or until all of the butter has been incorporated and the dough is smooth, shiny and no longer sticky.
- Remove the dough and place it into a well oiled large bowl, cover with plastic wrap and let it rise in a warm spot until doubled in size. (about an hour) I like to use my oven with the light on.
- Once the dough has risen portion out the dough into 90-100 gram balls (about 8-10) balls) and roll them on the counter until no seams show and the tops of the dough are tight and smooth.
- Line the baking sheet with parchment paper or a baking mat and place the balls on the sheet with a few inches of space apart. Press down on the balls with your palm to flatten them a bit to give them a bun shape.
- Cover the baking sheet with plastic wrap or another baking sheet and place in a warm spot to rise again for about 45 minuets. When your buns are nice and fluffy brush with egg wash and place in a preheated oven at 350 F and bake for about 20 minuets or until the tops are light golden brown.
- Remove the buns from the oven and place on a cooling rack to cook for about 30 minutes. Once they have cooled slice in half with a bread knife and enjoy your homemade hamburger buns!
Notes
- Get creative! These buns can be left plain, topped with sesame seeds or flaky sea salt.
- Don not over cook them! Cook them just until the tops are light golden brown so they stay soft.
- Store in an air tight container at room temperature for about 3 days or freeze for a month or two.