Homemade Hamburger Buns

These hamburger buns are soft, tender, and slightly glossy — enriched with butter and an egg for a fine, bakery-style crumb. Sesame seeds add a light nutty crunch while the tops brown to a warm golden sheen.

The dough comes together quickly and is ready in about 2 hours (including a 5-minute yeast proof, a 1 hour bulk rise, and a 1 hour shaped rise), making these buns ideal for weeknight burgers or a weekend cookout. For an easy dinner pairing, try them with a bowl of Crockpot Tomato Soup.

Why You’ll Love These Buns

Soft, slightly glossy, and enriched for tenderness — these buns strike a balance between a home-baked rustic roll and a bakery-style hamburger bun. The recipe uses a short, straightforward mixing and two short rises so you get great texture without an all-day commitment.

Enriched dough (butter + egg) for a tender, fine crumb.
Short proofing schedule: 5-minute yeast proof, 1 hour bulk rise, 1 hour shaped rise — about 2 hours total.
Egg-white wash applied during baking creates a glossy top that holds sesame seeds well.
Simple equipment: stand mixer with a dough hook (or hand-knead) and one baking sheet.

These buns are best the day they’re baked but freeze and reheat well — see the Freezing and Reheating section for quick make-ahead instructions.

Ingredients You’ll Need

3/4 cup water, warm: Warm water activates the yeast during proofing; it should feel comfortably warm, not hot, to the touch.
1 package active dry yeast, ¼-ounce; 2¼ teaspoons: Active dry yeast provides the rise and flavor; proof briefly with a teaspoon of sugar to ensure it’s foamy before mixing.
1/4 cups sugar: Sugar feeds the yeast for a reliable rise and also contributes subtle browning to the crust.
360 grams all-purpose flour, 3 cups: All-purpose flour gives structure and a soft interior; the recipe’s amount produces a tender, not dense, bun.
60 grams whole wheat flour, ½ cup: Whole wheat flour adds a touch of nuttiness and depth; used here in a modest amount so the crumb stays light.
11/4 teaspoons sea salt: Sea salt seasons the dough evenly and helps strengthen gluten for good texture.
2 tablespoons butter or extra-virgin olive oil, room temperature: Room-temperature butter (or extra-virgin olive oil) enriches the dough for tenderness and a slightly richer flavor.
1 large egg, see note: A large egg enriches and binds the dough while contributing to the bun’s soft crumb; see the notes for an egg substitution.
1 egg white: Egg white is mixed with water for the wash to create a glossy surface that helps toppings stick.
1 tablespoon water: Water thinned into the egg white makes the egg wash easier to brush and prevents an overly thick coating.
Sesame seeds, for sprinkling: Sesame seeds are an optional finishing touch that add light crunch and visual appeal when sprinkled after brushing with egg wash.

How to Make the Buns

Combine 3/4 cup warm water, the active dry yeast, and 1 teaspoon of the sugar in a small bowl. Proof for 5 minutes, or until the mixture is foamy — this confirms the yeast is active.
In the bowl of a stand mixer fitted with a dough hook, add the all-purpose and whole wheat flours with the sea salt and mix briefly to distribute. Add the remaining sugar, room temperature butter or extra-virgin olive oil, the large egg, and the yeast mixture; mix on medium-low speed for 5 to 7 minutes until the dough is smooth and wraps around the hook, developing into a stiff but not sticky ball.
Turn the dough out onto a clean work surface, knead briefly to form a tight ball, and place it into a large bowl. If the dough feels sticky, dust your work surface lightly with flour. Cover the bowl with plastic wrap and set aside in a warm spot for 1 hour, until the dough has nearly doubled in size.
Line a large baking sheet with parchment paper. Turn the dough onto a clean, unfloured surface and divide it into 8 equal pieces. Form each piece into a tight ball by cupping and rolling on the counter, then place on the baking sheet and gently flatten into 3-inch disks. Cover with plastic wrap and let rise for 1 hour; they’ll puff slightly but remain somewhat flat — that’s expected.
Preheat your oven to 375°F while the shaped buns finish their second rise.
Make the topping by whisking together the egg white and 1 tablespoon water in a small bowl to create the egg wash.
Bake the buns uncovered and at the 13-minute mark brush the tops with the egg wash and sprinkle with sesame seeds, then return to the oven and continue baking until the buns are puffy and the tops are lightly golden brown, total bake time about 15 to 18 minutes.
Remove the buns from the oven and transfer them to a wire rack to cool slightly before slicing and assembling sandwiches.

Shaping for Soft Crumb

How you shape the rolls affects the crumb. Form a tight skin on each ball by cupping and rolling on the counter; this tension helps the bun rise upward for a softer interior.

Flatten gently to 3-inch disks so they expand evenly during the second rise and baking.

Roll each piece into a tight ball using a cupped hand for surface tension.
Flatten to a 3-inch disk to control final diameter and keep centers soft.
Work quickly during shaping to preserve oven spring from the second rise.

Egg Wash & Toppings

The egg-white wash creates a subtle sheen and helps sesame seeds adhere without creating a heavy glaze. Whisk the egg white with 1 tablespoon water and keep it ready to brush at the 13-minute mark during baking so the seeds toast lightly but don’t burn.

If you prefer a softer top without sheen, skip the egg wash and dust with flour or press on seeds before baking instead of mid-bake.

Brush at the 13-minute mark while buns are in the oven for best adhesion and color control.
Use sesame seeds, poppy seeds, or coarse salt as finishing options.
To avoid over-browning, watch closely after applying the wash and return buns to the oven only until lightly golden.

Freezing and Reheating

These buns freeze very well. Cool completely, then wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature or in the fridge.

To refresh frozen or day-old buns, gently warm in a 325°F oven for 5 to 10 minutes or split and toast; this restores a slightly crisp exterior while keeping the interior soft.

Cool fully before freezing to avoid soggy bread.
For best texture, reheat wrapped in foil for 8–10 minutes at 325°F or split and toast directly.
Store fresh buns in an airtight container at room temperature up to 3 days.

Tips & Troubleshooting

Sticky dough in humid weather: If the dough is sticky during mixing or shaping, sprinkle a little extra flour on the work surface — add sparingly so the dough stays stiff but not dry.

Egg substitute: If you don’t want to use the large egg, substitute 3 tablespoons water; the buns will be slightly less puffy but still tasty.

Egg wash timing: Brush the tops with the egg white + 1 tablespoon water at the 13-minute mark in the oven to set the wash and help sesame seeds adhere without burning.

Checking doneness: Buns are done when tops are lightly golden and they sound slightly hollow when tapped; total bake time should be about 15 to 18 minutes at 375°F.

Save This Recipe

More recipes to try

Frequently asked questions

Yes. Mix ingredients in a bowl, then knead on a lightly floured surface for about 8 to 10 minutes until the dough is smooth and elastic. You’re aiming for a stiff but not sticky dough similar to the mixer result.

The dough should be smooth, stiff, and should come together in a ball around the hook during mixing; it should not be tacky or cling to your fingers. If it’s sticky, add a small amount of flour to the surface while forming the ball.

Yes. The small amount of whole wheat flour adds flavor but is optional; using only all-purpose flour will yield a slightly lighter-colored crumb and very similar texture.

Ready to bake

These buns deliver a soft interior, glossy top, and just enough structure to hold burgers and sandwiches — perfect for everyday meals or backyard gatherings.

Make a double batch and freeze extras so you always have bakery-style buns on hand.

Equipment

stand mixer with dough hook
Large bowl
small bowl
baking sheet
parchment paper
wire rack

Ingredients

3/4 cup water warm
1 package active dry yeast ¼-ounce; 2¼ teaspoons
1/4 cups sugar
360 grams all-purpose flour 3 cups
60 grams whole wheat flour ½ cup
11/4 teaspoons sea salt
2 tablespoons butter or extra-virgin olive oil room temperature
1 large egg see note
1 egg white
1 tablespoon water
Sesame seeds for sprinkling

Instructions

Combine 3/4 cup warm water, the yeast, and 1 teaspoon of the sugar in a small bowl; proof for 5 minutes until foamy.
In the bowl of a stand mixer fitted with a dough hook, add the all-purpose and whole wheat flours with the sea salt and mix briefly to combine. Add the remaining sugar, room temperature butter or extra-virgin olive oil, the large egg, and the yeast mixture; mix on medium-low speed for 5 to 7 minutes until the dough is smooth and forms around the hook, stiff but not sticky.
Turn the dough out onto a clean work surface, knead briefly to form a ball, and place in a large bowl. If the dough is sticky, add a bit of flour to the work surface. Cover with plastic wrap and set aside in a warm spot for 1 hour, until nearly doubled.
Line a large baking sheet with parchment paper. Turn the dough out onto a clean, unfloured work surface and divide into 8 pieces. Shape each piece into a ball by rolling it on the countertop with a cupped hand, place on the baking sheet, and flatten each into a 3-inch disk. Cover with plastic wrap and let rise for 1 hour; they will puff slightly but remain somewhat flat.
Preheat the oven to 375°F.
In a small bowl, whisk together the egg white and 1 tablespoon water to make the egg wash.
Bake the uncovered buns and at the 13-minute mark brush the tops with the egg wash and sprinkle with sesame seeds, then continue baking until the buns are puffy and the tops are lightly golden, total bake time about 15 to 18 minutes.
Let the baked buns cool on a wire rack.

Notes

The buns are best the day they’re baked. Store them up to 3 days in an airtight container and gently warm, or toast, them when ready to serve. They also freeze well.

If it’s humid and your dough is too sticky in step 2, sprinkle in a bit more flour.

*If you don’t have eggs on hand, or if you prefer not to use one, you can substitute 3 tablespoons water. The buns will be slightly less puffy, but they’ll still taste great.