prep time: 30 min | bake time: 15 min | total time: 3 hrs
Say goodbye to dry and overly processed burger buns and hello to these gorgeous fluffy and puffy Homemade Burger Buns. This recipe is totally eggless, super easy to follow and will make you gourmet style burger buns that everyone will love! These buns are incredibly soft and pillowy buns that are like a light brioche dough. There is something truly special about making your own burger buns – the bite is softer, the condiments sit nicer and your whole burger experience is just elevated knowing there are no unwanted ingredients.
As someone who didn’t grow up with burgers being a big part of my life, I was amazed when I moved to the United States and realized just how much a great bun can elevate the burger experience. Make these burger buns and you can adapt the recipe to fit any dietary preference. Trust me, these buns will have you ditching the store-bought ones forever! Whether you go for a classic burger, a pulled jackfruit sandwich, or a veggie patty, these buns will take your homemade burgers to the next level!
Begin by warming your milk to 110°F (43°C). In a large mixing bowl, combine the warm milk, sugar, and active dry yeast. Stir gently and let the mixture sit for about 10 minutes. During this time, the yeast will become foamy and activated, ensuring your dough rises properly.
Once the yeast is activated, add half of the flour to the bowl and start mixing using the dough hook attachment on a stand mixer or a spatula if mixing by hand. Gradually incorporate the remaining flour and salt, continuing to mix until a soft dough forms. Add the softened butter in small pieces while the dough is kneading. Keep kneading until the dough becomes soft, slightly tacky, but not overly sticky. This process should take about 8-10 minutes.
Transfer the dough to a lightly greased bowl, covering it with plastic wrap. Place the bowl in a warm area and allow the dough to rise for 60-90 minutes, or until it has doubled in size. The rise is essential for creating light, fluffy burger buns.
After the dough has risen and doubled in size, gently punch it down to release the air.
Use a bench scraper or knife to divide the dough into equal portions based on the size of buns you want.
Take one portion of dough and shape it into a rough ball by cupping your hand around it and rolling it on the surface. Flatten the ball slightly with your palm, then pull the edges toward the center to create a smooth top. Flip it seam-side down and gently roll it into a ball again, ensuring a smooth surface. Place the shaped buns seam-side down on a baking sheet, leaving space between each bun for rising.
For this recipe, active dry yeast works best because it provides a good rise and creates soft, fluffy buns. If you prefer to use instant yeast, you can skip the initial activation step and mix it directly with the dry ingredients, reducing the overall rise time.
How to Check Yeast Freshness? To check freshness, dissolve a small amount of the yeast (about 1 teaspoon) in warm water (110°F or 43°C) with a pinch of sugar. If it bubbles and foams within 5–10 minutes, it’s active and good to use. If it doesn’t, it’s best to discard it and get new yeast.
Can They Be Replaced? Yes, they can be used interchangeably in recipes in 1:1 ratio however the rise time may vary. Instant yeast will need less time to rise.
These homemade burger buns are incredibly versatile. They’re perfect for all types of burgers whether it is veggie, or a grilled portobello mushroom burger. You can also use them for sandwiches or sliders, and they’re great as buns for pulled jackfruit or barbecue. Add toppings like everything bagel seasoning or sesame seeds for extra flavor, and serve with your favorite fillings.
Store leftover buns in an airtight container or resealable plastic bag at room temperature for up to 2 days. For longer storage, wrap them individually and freeze for up to 2 months.
Yes! These homemade hamburger buns freeze well. Wrap them tightly in plastic wrap and then in aluminum foil, or place them in a freezer-safe bag. They can be frozen for up to 3 months. To use, let them thaw at room temperature and then warm them in the oven before serving for that fresh-baked taste.
Yes, a stand mixer is highly recommended as it makes the kneading process easier and more efficient. However, it is not strictly necessary. You can also knead the dough by hand if you prefer, but it will require a bit more effort and time.
Yes, you can substitute part of the all-purpose flour with whole wheat flour for a healthier option. However, this may affect the texture and density of the buns, so consider starting with a 50/50 ratio and adjusting as needed.
To make the buns dairy-free and vegan, use plant-based milk (like almond or soy milk) and substitute butter with vegan butter.
If your dough doesn’t rise, it may be due to inactive yeast. Make sure to proof the yeast before using it. If your kitchen is too cold, consider placing the dough in a warmer area or using the oven with the light on to create a warm environment.
Yes, you can prepare the dough ahead of time and refrigerate it after the first rise. Just be sure to bring it back to room temperature before shaping and allowing it to rise again.
Absolutely! Feel free to add herbs, garlic powder, or spices to the dough for extra flavor. Just adjust the quantities to suit your taste.
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