Homemade Burger or Sandwich Buns

What I love about this hamburger bun yeast bread recipe is that it's so easy to make-- even for a beginner. If you own a Kitchen Aid Stand mixer (or any stand mixer with a dough hook) this can be ready from start to taking them out of the oven in one hour. For real! You need instant yeast (I use SAF brand) to make these easy buns. If you don't own a stand mixer, I'll tell you how to use your own two hands. Honestly, these put store bought hamburger buns to shame!

Ohhhh - homemade hamburger buns!

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Ohhhh - homemade hamburger buns!

  • Prep Time


  • Total Time


  • Servings



  • 1

    cup milk*

  • ½

    cup water

  • 1

    tablespoon honey

  • ¼

    cup butter

  • 1

    egg, room temperature

  • 4-½

    cups unbleached flour

  • 1

    package instant yeast (2-¼ teaspoon) (recommended SAF Instant yeast)

  • 1-½

    teaspoon kosher salt

  • I have no idea if low-fat milk would work. I always use whole milk when making bread.


FOR THE WET INGREDIENTS: Heat the milk, water, honey and butter until butter is melted. Check temperature. Depending on the temperature, let cool to 120°F. Carefully beat in the egg. NOTE: To bring an egg to room temperature, fast, set it in a bowl of very warm tap water. I didn't beat the egg in. I actually added it to the dry ingredients, and then added the milk. It worked fine. IF USING YOUR OWN TWO HANDS: Mix 2 cups of the flour, yeast and salt. Mix into the milk mixture. Stir in the rest of the flour, 1/2 cup at a time. Beat well after each addition. When the dough pulls together, (it will form a soft ball) turn it out onto a floured surface and knead until smooth and elastic. This should take about 5 minutes. IF USING A STAND MIXER, WITH A DOUGH HOOK: Begin with the the paddle attachment. With the dry ingredients in the bowl, turn it on low. Add the egg. Beat until combined. Switch to the dough hook attachment. Add a little more flour while mixing with the dough hook, a little at a time until dough is no longer sticky. Allow the dough to knead for about five minutes. NOTE: I had about 1/4 cup of flour, leftover. Divide dough into 12-16 equal parts. A scale is a handy tool to use, to ensure equal sizes. Otherwise, eyeball it! Shape into smooth balls, flatten slightly, and place on a silicone mat covered baking sheet. Cover loosely with plastic film and allow to rise in 30 to 40 minutes. TIP: I preheat my oven to WARM, and then turn it off. I place the dough to rise, and they were perfect in 35 minutes. When buns have almost doubled bake at 400°F for 10 to 12 minutes. If desired, after buns have risen, brush tops with beaten egg for a shiny glaze. You may also want to add sesame seeds, sauteed minced onions (cooled), coarst salt, etc, then bake. If you don't do the egg wash, you can brush melted butter IMMEDIATELY once you have removed them fro the oven. Allow to cool on a wire rack. Keep in an airtight container. Since there are no preservatives, use within a few days.


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