Learn how to make Burger Buns at home! All you need are a few pantry staples to make soft and buttery homemade burger buns! These are so much better than store bought!

Burger Buns

Now you can make your own burger buns at home! These homemade burger buns are not as hard as you would think to make. All you need is a few pantry staples and a bit of resting time. These rolls remind me of a brioche burger bun. They are soft, fluffy and buttery just like a brioche roll. The outside gets slightly crispy and golden brown and soft and fluffy on the inside. They are perfect for burgers or sandwiches. If you are looking for more sandwich roll recipes try my Homemade Pretzel Rolls or my Homemade Everything Bagels!

Ingredients

• Flour: I use King Arthur all purpose flour in this recipe. It creates a soft but still chewy burger bun. I prefer using all purpose flour in my burger buns versus bread flour simply because I always have all purpose flour at home and very rarely have bread flour.
• Yeast: This burger bun recipe calls for 1 packet (2 1/4 teaspoon) instant dry yeast. You can use active dry yeast as well just make sure to add additional proofing / resting time for the active yeast.
• Honey: Adds a hint of sweetness to the dough. If you don’t have honey you can substitute granulated sugar.
• Egg: Is used to structure the bread as well as help it rise. I also do an egg wash on the buns before they go into the oven.
• Milk: I use 2% because we always have that on hand. Whole milk could be used as well.
• Optional topping: I like topping the burgers with sesame seeds. You can always omit or add a sprinkle of (my new favorite) everything seasoning!

How to make perfect burger buns

• Make dough: Add warm milk and yeast to the bowl of a stand mixer fitted with dough hook and let sit for 5 minutes. Add honey, egg, 2 1/2 cups of flour, and salt. Mix for 5 minutes. Add the remaining 1/2 cup of flour 1 tablespoon at a time or until the dough comes away from the edge of the bowl. The dough should be soft and tender but not too sticky. Add in the softened butter and mix an additional 3 minutes. Remove dough hook and cover dough with a warm damp towel for 1 hour or until it has doubled in size.
• Forming the rolls: Punch down the dough and turn out onto a floured surface. Form into a large rectangle. Divide the rectangle into 8 equal squares. Cupping your hand over each square move your hand in a circular motion as if you were drawing a circle. This action will roll the dough into a tight round ball. Alternatively roll each square into a ball. Place on greased baking sheet and allow to rest an additional 30 minutes or until they have doubled in size.
• Bake: Preheat oven to 350 degrees. Combine 1 large egg with 1 tbsp water in a small bowl. Brush the buns with the egg wash. Sprinkle with sesame seeds. Bake 20 minutes or till golden brown.

Storage Instructions

These homemade rolls are best served fresh. Whatever does not get eaten on the day they are made are frozen for up to 3 months! I prefer putting them straight in the freezer versus leaving some out on the counter for a couple of days. To me they stay fresher when they go straight into the freezer.

To reheat the bread simply pull out the desired amount of rolls and let sit at room temperature for an hour. This should be all they need to defrost. You can also rewarm in the oven or toaster oven at 350 degrees until warm.

Tips

• If you don’t have a stand mixer you can still make these rolls! Simply knead dough by hand until no longer sticky and the dough comes together.
• To make these yeast rolls an equal size I like to measure the dough on a kitchen scale and divide the number of rolls you want to make. This will give you how many ounces each roll should be!

How to use your homemade burger buns

• French Dip Sandwiches
• Pulled Pork Barbecue Sandwiches
• Grilled Hawaiian Chicken Sandwich
• Homemade Burgers
• Blackened Salmon Sandwich
• Asian Sloppy Joes
• Slow Cooker Barbecue Chicken

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