Soft, pillowy, and freshly baked, these 1-Hour Homemade Hamburger Buns are a game-changer for your next meal. With just 10 minutes of prep and 20 minutes in the oven, you’ll have golden, buttery buns that are far superior to store-bought. The dough rises beautifully in 40 minutes, creating a light, airy texture that perfectly cradles your favorite fillings. Each bite offers a delicate balance of sweetness and richness, making them irresistible on their own or as the star of your burger.
These buns are not only quick to make but also elevate any dish with their melt-in-your-mouth quality and subtle aroma of freshly baked bread. Whether you’re hosting a barbecue or whipping up a weeknight dinner, they’ll impress everyone at the table. The soft crust and tender crumb ensure every bite is a delight, while the homemade touch adds a warmth that’s hard to beat. In just over an hour, you’ll have a batch of buns that’s worth every minute.
Ingredients for 1-Hour Homemade Hamburger Buns
- 4 cups (20oz/566g) all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon instant yeast (if using active yeast, see notes below)
- 1 teaspoon salt
- 2 tablespoons (1oz/28g) butter, softened
- 1 1/2 cups (12floz/340ml) milk, warmed
- Egg wash: 1 egg yolk + 2 tablespoons milk
- Topping: 3 tablespoons sesame seeds
Step-by-Step Instructions
- In the bowl of a stand mixer fitted with a dough hook, add the flour and sugar. On one side of the bowl, mix in the dry yeast. On the other side, mix in the salt, ensuring they do not touch directly (this can deactivate the yeast).
- In a separate jug, combine the butter and milk. Gently heat in the microwave until the butter is melted and the milk is lukewarm (about 30-40 seconds).
- Turn the mixer on low speed and slowly stream in the wet ingredients, holding back a little to avoid making the dough too wet. Once the dough forms a ball and cleans the bottom of the bowl, knead for 6-8 minutes until smooth and elastic.
- Transfer the dough to a lightly greased large bowl. Cover tightly with cling wrap and a tea towel. Let it rise in a warm place for 20 minutes.
- After proofing, turn the dough onto a lightly floured surface. Cut into 9 equal balls (about 3 1/2oz/99g each).
- Roll each ball against your work surface with your hand to shape into smooth buns. The pressure against the table helps create a round, smooth roll.
- Line a baking tray with parchment paper. Place each bun seam side down, spacing them about 2 inches apart.
- Whisk together the egg yolk and milk for the egg wash. Using a pastry brush, apply a thin, even layer to the buns (avoid excess dripping down the sides).
- Sprinkle each bun with sesame seeds. Cover the tray tightly with cling wrap and let proof for a second time in a warm spot for 20 minutes.
- While the buns are proofing, preheat your oven to 400°F (200°C).
- After 20 minutes, gently peel back the cling wrap. Bake the buns for 18-20 minutes, until golden brown and risen.
- Transfer the buns to a rack to cool completely before slicing and serving. Store in an airtight container at room temperature for up to 3 days or freeze for up to 4 weeks.
Perfect Pairings: Sauce and Topping Ideas
Elevate your homemade hamburger buns with delicious sauces and toppings! Try spreading a layer of garlic aioli or chipotle mayo for a flavorful kick. For a classic touch, add a dollop of ketchup and mustard. If you’re feeling adventurous, top your buns with caramelized onions, pickles, or a sprinkle of everything bagel seasoning for extra texture and flavor.
Storage and Reheating Tips
Keep your buns fresh by storing them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a resealable bag for up to 4 weeks. To reheat, wrap the buns in foil and warm them in a 350°F (175°C) oven for 5-10 minutes, or toast them lightly for a crispy exterior.
Time-Saving Tricks for Busy Bakers
Short on time? Use a stand mixer to knead the dough quickly and efficiently. If you’re in a rush, you can skip the second proofing step—just shape the buns and bake them immediately. They’ll still turn out soft and delicious, though slightly less fluffy. For even faster results, prepare the dough the night before and let it rise in the fridge overnight.
Recipe Variations to Mix It Up
Customize your buns to suit your taste! Swap out the sesame seeds for poppy seeds, flaxseeds, or a sprinkle of sea salt. For a sweeter twist, add a tablespoon of honey to the dough. If you’re gluten-free, try using a gluten-free flour blend—just note the texture may vary slightly.
Essential Equipment for Success
To make this recipe a breeze, you’ll need a stand mixer with a dough hook, a pastry brush for the egg wash, and a baking tray lined with parchment paper. A kitchen scale is also handy for measuring the dough portions evenly. Don’t forget a tea towel and cling wrap for proofing!
1-Hour Homemade Hamburger Buns
Equipment
- stand mixer
- dough hook
- microwave
- baking tray
- pastry brush
Ingredients
Dough
- 4 cups all-purpose flour 20oz/566g
- 2 tablespoons sugar
- 1 tablespoon instant yeast if using active yeast see notes
- 1 teaspoon salt
- 2 tablespoons butter 1oz/28g, softened
- 1 1/2 cups milk 12floz/340ml, warmed
Egg wash
- 1 egg yolk
- 2 tablespoons milk
Topping
- 3 tablespoons sesame seeds
Instructions
- In the bowl of a stand mixer fitted with a dough hook, add in the flour and sugar. To one side of the bowl, mix in the dry yeast. On the other side, mix in the salt, being sure they do not make direct contact as this can deactivate the yeast.
- In a separate jug, combine the butter and milk then gently heat in the microwave just until the butter is melted and the milk is lukewarm.
- Turn the mixer on low-speed and stream in the wet ingredients, holding some back to ensure the dough does not get overly wet. Once the dough forms a ball and cleans the bottom of the bowl, knead for about 6-8 minutes. The dough should be smooth and elastic.
- Transfer the dough into a lightly greased large bowl and cover tightly with cling wrap and a tea towel. Let the dough rise in a warm place to proof, about 20 minutes.
- After 20 minutes, turn the dough out onto a lightly floured surface. Using a dough cutter or knife, cut the dough into 9 (3 1/2oz/99g) balls.
- Roll each ball against your work surface with your hand to shape into a smooth bun. The pressure against the table will help you get a round, smooth roll. This takes some practice.
- Line a baking tray with parchment paper then place each bun (seam side down) about 2 inches apart on the baking tray.
- Using a pastry brush, apply a thin even layer of egg wash to the buns, ensuring there is no excess dripping down the side of the bun (this can keep them from rising up evenly when baking).
- Sprinkle each bun with sesame seeds then cover the tray with cling wrap, making sure the buns are sealed nice and tight.
- Place in a warm spot to proof for a second time for 20 minutes.
- While the buns are proofing for a second time preheat your oven to 400°F (200°C).
- After 20 minutes, GENTLY peel back the cling wrap.
- Bake the buns for 18-20 minutes, until golden brown and risen.
- Transfer the buns to a rack to cool, before slicing in half and serving.
- Cover and store the buns in an airtight container at room temperature for up to 3 days. Freeze the buns for up to 4 weeks.
- * This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form/sponge on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
