Home made hamburger buns. (You’ll never buy buns again!)

While not a ‘true’ heritage recipe, I think making your own hamburger buns ranks up there with home made bread!

The density of these buns are heavier and therefor chewier than air puffed store bought buns. They also have a pleasanter taste.

Makes 8-12 buns depending on the size you want.

For hamburgers, I make the twelve count size, for sandwiches I do the eight count size.


DRY (mix together before combining with Wet)

3 1/2 cups of bread flour (high gluten or bread flour) *

1/4 cup of sugar

1 1/4 tsp of salt

1 Tablespoon of yeast  (most any variety works well, one rises a bit faster than the other, that’s all )

* For delicious whole wheat Buns, use 2 1/2 cups of whole wheat flour and 1 cup of bread or high gluten flour

WET (mix together before combining with Dry)

1 cup of warm water

2 Tablespoons of melted butter (not hot)

1 large egg (beaten)

Extra ingredients;

2  Tablespoons of melted butter ( to brush tops with before and after baking)**


Place DRY ingredients into a large mixing bowl (I use my Kitchen Aide mixer for this). Mix DRY ingredients for 1 minute before slowly adding WET ingredients into the mixing bowl. Run mixer until a smooth soft dough ball forms. ( 5 minutes minimum.)

Remove dough ball and place in a greased bowl and cover it with a kitchen towel until almost double in size. 1-2 hours. (Rising time depends on telp of dough, yeast, etc… don’t rush it but don’t let it get past double in size.

Once doubled, remove dough ball and press down lightly until it is about 1/4 to 1/2 inch in thickness.


Using a knife, cut the round dough into 8 or 12 pie shaped triangles.

Shape triangles into balls by pulling the three corners into the center, then continue pulling the sides into the center and pushing them deep into the rounded ball until a nice round ball without top or side wrinkles are seen.

Let small rounded dough rest for 5 more minutes.

With the palm of your hand, slowly flatten and spread out the dough balls until disc is about 1/2 inch thick and a minimum of 3 inches in diameter. The 8 cut size will be over 4 inches in diameter.

Place flattened disc on a parchment lined bakers tray, cover with kitchen towel and let rise until very puffy. 3/4 to 1 inch in thickness. (20 minutes to 1 hour)

Preheat oven to 375* at this time.

Brush melted butter onto top of buns before placing in oven.** If desired, sesame  seeds can be sprinkled on tops but use egg white wash (egg white and a tablespoon of water) instead of butter and do not butter again after removing from oven

Place in oven on center rack.

Bake until light brown 12 to 15 minutes ( lightly browned, not super pale but not dark either)

Remove from oven and brush tops again with melted butter.

Cool completely and place in large plastic Zip lock bags. Refrigerate.

13 comments on “Home made hamburger buns. (You’ll never buy buns again!)

  1. rumpydog says:

    Oh Dog! That don’t look so hard. And I am clueless because I didn’t realize before today you had this blog. I’ll be back when you are!

  2. Malou says:

    Nothing beats anything home-baked. Thanks for the recipe as this is one that I will try for the hubby who’s a big burger lover. 😉

  3. Jessica says:

    Bread. Ranks right up there with sex in my book. Oops. Did I type that out loud? I’m trying this recipe to spice up my Saturday night!

  4. saraincucina says:

    Definitively I have to make this with the good recipe of hamburgers that gave me a friend from Seattle.. mmh, aren’t the sesame seeds over the buns traditional?

    • Well, they ( sesame seeds )make the buns look fancier for sure but hamburger buns come both ways. They are kind of like the chocolate drizzle found on desserts… nice but mostly just for looks. Oh, and I am honored you are following my blog! Thank you Sarain! (I love your name, it’s so feminine sounding) I always remind folks that heritage or old fashioned recipes may not taste like what they are used to eating. But at least they know what’s inside, unlike store bought stuff. Live longer, make it yourself! 🙂

  5. saraincucina says:

    Hi there! How are you?
    I exactly follow your recipe and I’m very satisfied about the result, thank you! 🙂
    I would ask you if I can enter this contest ( https://officinedelcibo.wordpress.com/2012/06/07/il-nostro-primo-contest-le-ricette-passano-da-un-blog-allaltro/ ) with your recipe! It requires to make a recipe from another blog.. if you allow me, I will quote and your blog of course 🙂

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