Want to make restaurant-quality burgers on your grill at home? Try making your own buns! They’re so much better than the ones you buy at the store, plus you can make only as many as you need. This recipe has great flavor and the texture is perfect: fluffy, but dense enough that it won’t fall apart when moistened by burger juices.
I’d tried a few burger bun recipes before I found this 40-minute hamburger bun recipe. This recipe is so much quicker and easier than the other recipes I tried and comes out so much better. Once you make your own buns using this simple recipe, you won’t go back to store-bought.
Homemade Burger Buns
Prep Time: 25 minutes (including rise time)
Cook Time: 15-20 minutes
1/2 tbsp. Yeast
1/4 c. + 1/2 tbsp. Warm Water
1 tbsp. Sugar
1 tbsp. + 1 tsp. Canola or Vegetable Oil
1 Egg, divided
1/4 tsp. Salt
3/4 c. Flour + up to 2 additional tbsp.
1. First, you need to proof your yeast. Dissolve the yeast and sugar in warm water. Allow to sit 10 minutes until foamy.
2. While the yeast is proofing, lightly beat your egg. Then you need to divide your egg. You only need ~1/4 of it in your dough. To divide my egg, I pour half of it into another container then half of it again so that I have ~1/4 of the egg in one container and ~3/4 in another container. Obviously, this isn’t an exact process so just do your best. Don’t discard your 3/4 of an egg, we’ll use that later.
3. Add your oil, 1/4 egg, salt and flour to the yeast mixture and mix together. If your dough is still too wet and sticky (as mine was below), you can add up to 2 extra tbsp. flour, 1 tbsp. at a time.
In this case, my dough required both additional tablespoons to reach the proper consistency where the dough is still soft but not too wet. The more flour you add, the tougher your dough will become so you want to add only enough for the dough to hold together and be dry enough to handle.
4. Knead the dough on a lightly floured surface until smooth and elastic (~5 minutes). As you knead the dough, remember that the more flour you work into the dough the tougher it will become so you want to keep just enough flour on your surface to keep it from sticking.
5. Divide the dough in two then roll into rounds. Flatten slightly then place the two pieces on a parchment lined pan. (Tip: I like to use a brownie pan so that the dough has plenty of room to rise.) Cover loosely with plastic wrap and allow to rise for 10 minutes. You may need to flatten again about halfway through the rise depending on how big your burgers are.
6. While the dough is rising, add about a tablespoon of water to the remaining 3/4 egg and beat to make an egg wash.
Note: This makes an excess of the egg wash. You don’t need an entire 3/4 egg, I just use this much since that’s what I have leftover. So, if you’re doubling this recipe to make 4 buns, you could only use the excess 1/2 egg for the egg wash. No need to break another egg for the wash.
7. Once the dough has risen, brush both buns with the egg wash then sprinkle with sesame seeds.
Note: You can season the buns however you want. If you want poppyseed buns or onion buns, just substitute your desired seasoning for the sesame seeds.
8. Bake at 425° F 15-20 minutes until the buns are nice and golden. Allow to cool on cooling racks.
Split the buns and use with your favorite hamburger recipe (Check out our Smoky Chipotle Burger, it’s incredibly juicy and flavorful!) Tip: I like to butter the insides of the hamburger buns and grill them while the burgers cook to lightly toast the buns and get some nice grill marks.