Hamburger Bun
Soft, pillowy burger buns with a tender crumb and golden, slightly sweet crust. These homemade rolls are brushed with egg wash and sprinkled with sesame seeds before baking, giving them that classic bakery look and taste. Perfect for burgers, sliders, or pulled pork sandwiches.
For 8 servings
- prep · ~5 min
Bloom the yeast.
In the bowl of a stand mixer, whisk together the lukewarm milk, sugar, and instant yeast. Let it sit for 5 minutes until the mixture becomes foamy and fragrant.
TIPMake sure the milk is not too hot — temperatures above 130°F will kill the yeast. - mix · ~2 min
Combine the dough ingredients.
1.Add the softened butter, egg, and salt to the yeast mixture.2.Add the all-purpose flour all at once.3.Attach the dough hook and mix on low speed until a shaggy dough forms (about 2 minutes).TIPKeep salt away from direct contact with the yeast when first mixing — salt can inhibit yeast growth. - knead · ~8 min
Knead the dough until smooth and elastic.
Increase speed to medium-low and knead for 6 to 8 minutes. The dough should be soft, slightly tacky, and pass the windowpane test — when stretched, it forms a thin, translucent membrane without tearing.
TIPResist adding too much flour. A slightly sticky dough yields softer buns. - rest · ~70 min
Let the dough rise until doubled.
Shape the dough into a smooth ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let rise in a warm spot for 60 to 75 minutes, or until doubled in size.
TIPA turned-off oven with just the light on creates the perfect 80-85°F rising environment. - prep · ~10 min
Shape the buns.
1.Punch down the risen dough to release the air.2.Transfer it to a lightly floured surface and divide into 8 equal pieces (about 95g each).3.Shape each piece into a tight, smooth ball by pulling the edges under and pinching them together at the bottom.4.Place the dough balls seam-side down on a parchment-lined baking sheet, spaced 2 inches apart.TIPFor uniform buns, use a kitchen scale to weigh each dough piece. - rest · ~35 min
Proof the shaped buns.
Cover the baking sheet loosely with a clean kitchen towel. Let the buns rise in a warm spot for another 30 to 40 minutes, until they are puffy and roughly doubled in size. They should look visibly swollen and feel light when touched.
- prep · ~1 min
Preheat the oven to 375°F and prepare the egg wash.
Position an oven rack in the center. Preheat the oven to 375°F (190°C). In a small bowl, whisk the egg yolk with 1 tablespoon of water until smooth.
- bake · ~18 min
Egg wash, top with sesame seeds, and bake.
1.Gently brush the top of each risen bun with the egg wash using a pastry brush.2.Sprinkle sesame seeds evenly over the tops.3.Bake for 16 to 18 minutes, until the buns are a deep golden brown on top and sound hollow when tapped on the bottom.4.Transfer to a wire rack to cool completely.TIPFor an extra glossy, deep golden finish, brush with egg wash twice — once at the start of proofing and once just before baking. - serve · ~30 min
Cool completely before slicing.
Let the buns cool on the wire rack for at least 30 minutes before slicing horizontally. Warm buns are tender, but slicing them too early can make them gummy inside.
TIPIf not using immediately, store in an airtight bag at room temperature for up to 3 days, or freeze for up to 2 months.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a kitchen scale to divide dough into 95g pieces for perfectly uniform buns.
- 2For the softest buns, resist adding extra flour during kneading; a slightly tacky dough yields a tender crumb.
- 3Let the buns cool completely on a wire rack before slicing to avoid a gummy interior.
- 4Store leftover buns in an airtight bag at room temperature for up to 3 days, or freeze for up to 2 months.
- 5For an extra glossy top, brush the buns with egg wash twice—once before the final proof and again just before baking.
- 6Reheat day-old buns in a 300°F oven for 5 minutes to restore their just-baked softness.
Adapt it for your goals.
Whole Wheat Burger Buns
Replace 50% of the all-purpose flour with whole wheat flour and add an extra tablespoon of milk to compensate for the bran's absorbency. You'll get a nuttier flavor and more fiber, ideal for heartier burgers.
Brioche Style BunsBrioche-Style Buns
Increase the butter to 60g and add one extra egg yolk for a richer, more tender, brioche-like bun with a deeper golden color. Perfect for gourmet burgers or lobster rolls.
Everything ToppingEverything Topping
Swap the sesame seeds for everything bagel seasoning (sesame seeds, poppy seeds, dried garlic, dried onion, salt) for a savory, crunchier top that pairs well with spiced or smoky patties.
Vegan Burger BunsVegan Burger Buns
Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use plant-based butter and oat or soy milk. Skip the egg wash and brush with a mix of maple syrup and plant milk for a shiny crust.
Sliders or Mini BunsSliders or Mini Buns
Divide the dough into 12 pieces (about 63g each) and reduce baking time to 12–14 minutes. These smaller buns are perfect for sliders, pulled pork, or cocktail sandwiches.
Why this is on our healthy list.
Source of Energy
The all-purpose flour and sugar provide carbohydrates, which the body uses as a primary source of energy, making these buns a satisfying base for a filling meal.
Contains Calcium and Vitamin D
Whole milk contributes calcium and vitamin D for bone health, while also adding richness to the dough without the need for extra fat.
Provides High-Quality Protein
The egg and milk together supply complete proteins, supporting muscle repair and satiety in each bun.
Sesame Seeds Add Healthy Fats
Sesame seeds on top offer a small dose of unsaturated fats, antioxidants (like sesamin), and minerals such as zinc and magnesium.
Frequently asked questions
The most common cause is yeast that wasn't alive—ensure the milk was between 105-110°F (not above 130°F) and that it was foamy after 5 minutes. Also check that salt didn't directly contact the yeast during mixing.
