Homemade Hamburger Buns are something that you must make at least once. Just know that these tastier, healthier, often cheaper alternatives to spongy store-bought buns will have you hooked. You’ll never look back when you see how easy it is to make your own.
Twenty years ago we bought our first mortgage. FishPapa and I moved to a town where we knew no one. In fact, we bought a house there completely on faith and credit. Bryan didn’t even have a job!
Some would call that a bold move. Others would say it was pure stupid. I say thanks to the grace of God, we survived. My husband got a great job working for one of the best men we ever met. We learned how to scale back and make do.
And I learned to bake.
One of the things that I learned to bake in those first years were homemade hamburger buns. Now, you may think that buns are cheap enough to buy at the store, so why bother making them at home?
Why? Because they taste AMAZING, that’s why. Seriously, homemade hamburger buns will elevate the simplest meal to something sensational. Oh sure, I get lazy sometimes and buy some commercial spongy things called buns at the grocery store, but they’ve got nothing on homemade. Nothing.
So, today, I’m going to share my go-to homemade hamburger bun recipe with you. It’s adapted from one in this bread machine cookbook. That original recipe is delicious, but it contains ingredients that I don’t always have on hand. I’ve simplified the recipe down to bare bones pantry staples.
I also don’t have a bread machine anymore. After baking my way through four machines, I gave up and now use my KitchenAid mixer. I’ve found some kitchen cheats that make the process almost as easy as using a bread machine. It really isn’t much more difficult. In this homemade hamburger buns recipe, I’ve included instructions for bread machine, stand mixer, and hand mixing. You get to choose.
How to make this good and cheap:
To make this recipe more economical:
- Stock up on ingredients when they are on sale. This recipe contains basic pantry staples. However, it’s in your best interests to buy those staples at the best price and keep them on hand.
- Buy your yeast at Costco. I find that this is the best price for yeast. I buy a brick and store it in quart-size jars, one in the fridge for regular use and one in the freezer for long term storage. Also, shopping at Costco is one of my favorite ways to save money on groceries.
How I make this recipe easy:
Having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I use for this recipe:
- my KitchenAid mixer – It’s taken me awhile to fall in love with this machine, but now I can’t live without it.
- silicone spatula – I love this two-sided spatula/spoon. It’s great for stirring and scraping. I bought it originally to flip crepes, but I’ve since bought more since it’s so handy!
- half-sheet pans – For years I made do with crappy pans. Buying these commercial pans was a game changer.
- parchment paper – Because I don’t like washing dishes. These precut sheets are super handy.
What to serve with Homemade Hamburger Buns:
You don’t have to wait for burger night to make these homemade hamburger buns. When we’re running low on bread, I often make a batch for sandwiches. It’s a quick and easy way to save money using what we already have at home. If you’re not up to speed on baking your own sandwich bread, baking buns is an easy way to get accustomed to home baking.
Here are some other recipes that we love to use these homemade hamburger buns:
- Pulled Chicken Sliders
- Popeye Burgers
- Best Ever Slow Cooker Pulled Pork
- Inside-Out Turkey Cheeseburgers
- Simple Hamburger Spice
This recipe makes 12 regular size hamburger buns or 16 slider buns. Experiment with fancy shapes if you like.
If you can keep your people from eating all these buns — I have to make a double batch and there are rarely leftovers — you can freeze them for a future date. Just be sure that you’ve cooled them completely before you place them in ziptop freezer bags and freeze. Be sure to squeeze out as much air as possible. Use this method to make it easy.
- 1/2 cup warm water
- 2 1/2 teaspoons yeast
- 3 tablespoons sugar
- 1 cup warm milk plus more for brushing
- 1/3 cup oil such as avocado or olive
- 4 cups unbleached bread flour
- 2 teaspoons salt
- optional: sesame seeds
- If using a stand mixer: place the water, yeast, and a pinch of the sugar into the mixer bowl. Stir to combine. Allow to proof about 5 minutes. Add the remaining sugar, milk, and oil as well as the bread flour and salt. Mix with the dough hook for a few minutes until the dough forms a ball around the hook. Knead until dough is smooth and elastic. Place the dough ball in a greased bowl, cover with plastic wrap, and allow to rise until doubled in bulk, about 1 hour.
- If using the bread machine: place all the ingredients in the bread machine pan according to the manufacturer’s instructions. Program for “dough.”
- If mixing the dough by hand: place the water, yeast, and a pinch of the sugar into a large mixing bowl. Stir to combine. Allow to proof about 5 minutes. Add the remaining sugar, milk, and oil as well as the bread flour and salt. Stir until the dough starts to come together. Remove the dough to a lightly oiled surface and knead until it is smooth and elastic. Place the dough ball in a greased bowl, cover with plastic wrap, and allow to rise until doubled in bulk, about 1 hour.
- Line a baking sheet with parchment paper. Preheat the oven to 375 degrees.
- When the dough is ready, remove it to a lightly oiled surface. Divide the dough into 12 or 16 equal pieces. Shape each piece into a flat round by pulling the dough around the sides and pinching it together on the underside. Place each piece on the prepared baking sheet and flatten it slightly with the palm of your hand. Cover the pan with plastic wrap and allow the buns to rise for 30 minutes.
- If desired, brush the buns with milk and sprinkle with sesame seeds. Bake the buns for 15 to 22 minutes or until golden brown. Cool them on a rack before serving.
Originally published on July 31, 2008. Updated on February 8, 2018.