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+ servings
5 from 6 votes

Homemade Hamburger Buns

Golden brown, shiny, soft but sturdy, these hamburger/sandwich buns are good enough to steal the show from whatever you put on them. Whether you use them for glorious grilled burgers or simple fresh tomato sandwiches, happiness is guaranteed!
Servings 12
Author Rebecca Lindamood


Ingredients for the dough:

  • 1 1/4 cups lukewarm milk
  • 1 large egg beaten
  • 6 tablespoons butter softened to room temperature, cut into pieces
  • 3 tablespoons sugar
  • 4 cups bread flour You can substitute all-purpose flour if necessary.
  • 3 tablespoons instant potato flakes
  • 1 tablespoon vital wheat gluten optional, but it improves the final texture.
  • 2 teaspoons kosher salt
  • 2 teaspoons instant yeast

To glaze the rolls:

  • 1 large egg beaten well

Optional toppings;

  • poppy seeds
  • sesame seeds
  • dehydrated garlic flakes or minced garlic
  • dehydrated onion flakes or minced onion
  • rosemary
  • coarse salt
  • caraway seeds
  • coarsely ground black pepper


To mix dough in a bread machine:

  • Put all dough ingredients in the pan. Program bread machine for the dough cycle and hit start.

To mix dough in a stand mixer:

  • Put all dough ingredients in the bowl of a stand mixer fitted with a dough hook. Mix on low speed for 10 minutes, or until a smooth, elastic dough is formed. Remove the bowl from the mixer, cover with a tea towel and let rise in a warm, draft-free place until doubled in bulk, about 1-2 hours.

To mix dough by hand:

  • Add all dough ingredients to a large mixing bowl. Use a sturdy wooden spoon or your hand to stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead until a smooth, elastic dough forms, about 15 minutes. Place in an oiled bowl, cover with a tea towel and let rise in a warm, draft-free place until doubled in bulk, about 1-2 hours.
  • To form rolls:
  • Lightly grease an 11-inch by 13-inch baking sheet or line with a silpat or parchment paper. Set aside.
  • Divide dough into 3 equally sized pieces and form into logs.
  • Divide each log into 4 equal pieces.
  • Cup your hand over one piece at a time and roll in a clockwise motion until the surface of the roll is smooth and it has formed a tight ball.
  • Transfer to the lined baking sheets, leaving about 3 inches between rolls.
  • Flatten gently with the palm of your hand, and let rise in a warm, draft-free place until puffy, about 30 minutes.
  • Preheat oven to 375°F.
  • Brush the puffy dough generously with beaten egg and sprinkle with desired toppings.
  • Bake for 18-22 minutes, or until deep golden brown.
  • Cool the rolls on a rack for at least 10 minutes before slicing.

To store leftovers:

  • Wrap tightly and store at room temperature for up to two days. They can be wrapped tightly and frozen for storage up to a month.


Choose the toppings for your rolls based on what you plan to serve inside them. For hamburgers, the sky is the limit, top it with as many things as you'd like. For grilled chicken, try a combination of rosemary, coarse salt and black pepper. For ham sandwiches, top with minced onion. For pulled pork or beef, top with minced onion, minced garlic and black pepper. For beef-on-weck, top with coarse salt and caraway seeds.