The perfect hamburger bun should be soft yet sturdy, with a lightly sweet flavor, a fluffy interior, and a slightly toasted exterior. Sized just right, it balances the juicy burger patty and holds moisture without getting soggy. Sesame seeds can also add an extra layer of texture and flavor.

After countless attempts, I finally nailed this hamburger bun recipe. Early batches were too dense, so I adjusted the milk. Next, I realized it needed more fat, so I added an egg and extra oil. For sweetness, I increased the honey, and voilà—a bun that’s soft, flavorful, and perfect for any burger!

Hamburger Buns on a Baking Sheet — Hamburger Buns

How To Make the Perfect Hamburger Bun

Step 1: Bloom the Yeast: Start by blooming the yeast. This step “wakes up” the yeast and gets it ready to make your dough rise. Dissolve the yeast in warm milk with a little honey—yeast loves sugar! In about 10 minutes, it should look foamy and frothy, which means it’s alive and ready to work.

What does bloomed yeast look like?

When yeast blooms, it becomes frothy and expands in volume. It typically takes on a creamy or slightly foamy appearance. The liquid may also develop a slightly yeasty aroma. This blooming process indicates that the yeast is alive and active, ready to leaven the dough and produce carbon dioxide gas, which helps the dough rise.

Yeast before Blooming
Yeast After Blooming

Step 2: Mix Ingredients: Once the yeast is ready, mix in an egg, melted butter, and flour. Make sure your egg is at room temperature and the butter has cooled slightly to avoid killing the yeast. Add salt on top of the flour before mixing it all in, so it distributes evenly without directly contacting the yeast.

Georgie’s Tips

Yeast likes warmer conditions so you will do your self a favor by letting the egg sit at room temperature for an hour before adding it to the bread. It also doesn’t like hot conditions so make sure to let the butter cool a bit so you don’t kill any of your dough. Lastly, add the salt to the top of the flour before mixing it in. A little salt is ok for yeast but a concentratio of it could kill the yeast. By adding on top of the flour, you distribute it more before it contacts the yeast.

Step 3: Knead the Dough: Knead the dough for 8–10 minutes (longer if kneading by hand). This step is critical for distributing the yeast throughout the dough. The dough should feel soft and elastic, bouncing back when you press it with your finger.
Step 4: Proof the Dough: Cover the dough and let it proof (rise) for 1–2 hours until it doubles in size. This step is essential for achieving a light, fluffy texture. I prefer leaving my dough on the counter, covered with a clean towel—no need to oil the bowl!

What does it mean to proof dough?

Dough proofing, also known as proving or fermentation, is a crucial step in the process of bread making. It involves allowing the prepared dough to rest and rise before baking. During proofing, yeast, a leavening agent, consumes sugars in the dough and produces carbon dioxide gas and alcohol through fermentation. This gas gets trapped within the dough, causing it to expand and rise, resulting in a lighter and softer texture in the finished bread. Proofing times can vary depending on factors like ambient temperature, dough composition, and desired texture and flavor.

The first time you let your dough rise, you should cover it with a clean dish towel and place it in a non-drafty area of the kitchen. Some people put it in their oven. I have never had any better luck just leaving it on my counter.

Now here is my secret: I NEVER oil my bowl before letting the dough rise. If I do, I always have trouble shaping the dough. It won’t let it stick together and I end up with mishapen loaves and creases which I hate.

Shaping and Baking the Buns

Step 5: Divide and Shape the Dough: Once your dough has risen, divide it into 8–10 pieces. Shape each piece into a ball, folding the edges into the center and pinching them together. Flatten the dough slightly to ensure the buns don’t rise too tall.

Now you need to shape your buns. You will want them to be less tall than you think so flatten those suckers out. They wil rise more as they proof the second time as well as in the oven. If you don’t make them shorter, you will have so much bread in each bite that you won’t be happy.

Dividing Bread Bowl Dough — Dough Cut into 8 Pieces

How To Shape Bun Dough

The easiest way is to take your section of bun dough and begin to fold the sides into the center, pinching the dough together as you work your way around the dough. When finished, turn the dough over and gently round the sides with the palm of your hand. See the video below for more details on this process.

Buns Ready for Oven — Hamburger Bun Dough

Step 6: Second Rise: After shaping, let the buns rise again, but only for about 30 minutes. They’ll expand a bit more in the oven.
Step 7: Bake the Buns: Bake the buns at 375°F for 12 minutes or until lightly golden. If you prefer a darker crust, use an egg wash. Don’t overbake—they’ll soften as they cool down.

With these steps, you’ll have the perfect hamburger buns—light, fluffy, and slightly sweet. They complement any burger without overpowering it!

You can apply an egg wash (1 egg to 1 tablespoon water) to the dough before you bake them. This will give them a golden brown tone without making them hard.

The key to soft buns is using the right balance of fat (like butter or oil), milk for moisture, and proper kneading. Kneading develops gluten, which gives the dough structure and softness. Also, avoid overbaking, as that can dry out the buns. Letting the dough rise twice—once after mixing and once after shaping—helps make them extra fluffy.

Sticky dough usually means there’s too much liquid or not enough flour. Add small amounts of flour, a tablespoon at a time, while kneading until the dough is tacky but manageable. However, avoid adding too much flour—it can make the buns dense.

If your buns didn’t rise, your yeast may have been inactive or old. Make sure to bloom the yeast in warm (not hot) liquid before adding it to the dough. Also, make sure your dough is proofed in a warm, draft-free area. Cold conditions can slow down or stop the rising process.

Store homemade buns in an airtight container at room temperature for 2–3 days. For longer storage, freeze them in a sealed bag for up to 3 months. When ready to use, thaw at room temperature and toast or warm them slightly before serving.

Yes! After shaping the dough and brushing with egg wash, sprinkle sesame seeds (or other toppings like poppy seeds or everything seasoning) on top before baking.

Dense buns can result from over-kneading, not letting the dough rise long enough, or using too much flour. Be sure to let the dough rise until it doubles in size and knead only until the dough becomes soft and elastic. Also, check that your yeast is fresh and active.

More Buns

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Soft Hamburger Buns

The perfect hamburger bun is soft yet sturdy, lightly sweet, with a soft interior, toasted exterior, and topped with sesame seeds for added flavor.

5 from 2 votes

Pin Recipe

Prep Time 20

Cook Time 15

Proofing Time 1 30

Total Time 2 5

Course Bread

Cuisine American

Servings servings

Calories 220 kcal

Ingredients

2¼ tsp active dry yeast
¾ cup warm water
2½ tbsp honey
½ cup milk
1 Large eggs
3 tbsp butter – melted
4 cups all-purpose flour
1¼ tsp salt
1 Large eggs (for egg wash)
1 tbsp water (for egg wash)
poppy seeds or herbs (optional, for topping)

Instructions

In the bowl of a stand mixer add ¾ cup warm water, 2¼ tsp active dry yeast and 2½ tbsp honey. Wait 5-10 minutes until the yeast is bloomed.
Add ½ cup milk, 1 Large eggs, 3 tbsp butter – melted and 4 cups all-purpose flour. Then sprinkle 1¼ tsp salt over the top. Knead with the dough hook for 8-10 minutes or until the dough comes together and the dough bounces back after being pressed with a finger.
Some days it takes more flour then others. If your dough is too sticky, add flour a quarter cup a time until it is. Add slowly because you don't want overly dry dough.
Form into a ball by pulling the sides underneath and pinching into the dough ball. Cover and let rest in a warm place for 1-2 hours or until doubled in size. NOTE: I do not grease my bowl or the dough before letting it rise because it keeps the dough from forming into buns later.
Turn dough out onto floured surface and cut into 8-10 equal pieces. Shape each bun by pulling the sides into the center and pinching together. The buns will rise again, so ensure they are not too wide or tall.
Place a baking dish with 1 inch of water on the bottom rack of the oven.
Allow dough to rest for 30 minutes while you preheat the oven to 425℉.
If desired mix 1 Large eggs and 1 tbsp water in a small dish and brush on the tops of each bun. Sprinkle with poppy seeds.
Bake for 12-15 minutes or until the tops are golden brown. Store in a nylon bread bag for 2-3 days.

Nutrition

Calories: 220kcalCarbohydrates: 43gProtein: 7gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.5gTrans Fat: 0.004gCholesterol: 34mgSodium: 309mgPotassium: 93mgFiber: 2gSugar: 5gVitamin A: 68IUVitamin C: 0.03mgCalcium: 28mgIron: 3mg

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