The Best Soft Homemade Hamburger Buns
These soft homemade hamburger buns are light, fluffy, and incredibly easy to make. They're sturdy enough to hold a juicy burger while staying wonderfully soft inside. They're also perfect for pulled pork, sandwiches, or simply warm with butter.
Prep time
25 min
Cook time
13–15 min
Serves
8 buns
Ingredients
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Dough
- 1 cupwarm water (105–115°F)
- ¼ cupwarm whole milk (105–115°F)
- 2 tbspgranulated sugar
- 1 tbspinstant rapid-rise yeast
- 1 tspsalt
- 1 largeegg
- 3½ cupsall-purpose flour, plus more if needed
- 2 tbspunsalted butter, at room temperature, cut into 4 pieces
Egg Wash
- 1 largeegg
- 1 tbspmilk
Ingredients
Dough
- 1 cupwarm water (105–115°F)
- ¼ cupwarm whole milk (105–115°F)
- 2 tbspgranulated sugar
- 1 tbspinstant rapid-rise yeast
- 1 tspsalt
- 1 largeegg
- 3½ cupsall-purpose flour, plus more if needed
- 2 tbspunsalted butter, at room temperature, cut into 4 pieces
Egg Wash
- 1 largeegg
- 1 tbspmilk
Instructions
- 1
Line a baking sheet with parchment paper.
- 2
In the bowl of a stand mixer, combine the warm water, warm milk, sugar, and yeast. Stir gently to combine and let stand for about 5 minutes, until the yeast begins to foam.
- 3
Add the salt, egg, and flour to the bowl.
- 4
Using the paddle attachment, mix on low speed until everything is combined.
- 5
Add the butter pieces and continue mixing on low until incorporated.
- 6
Switch to the dough hook and knead on low speed for 8–12 minutes, or until the dough is smooth and elastic.
- 7
The dough should be soft and slightly sticky. If it is very sticky, add additional flour 1–2 tablespoons at a time. Be careful not to add too much flour, as this can make the buns dense instead of light and fluffy. The dough should stick slightly to your finger but still be easy to handle.
- 8
Transfer the dough to a lightly floured work surface. Knead a few times by hand, then shape into a ball.
- 9
Divide the dough into 8 equal pieces and shape each into a smooth ball.
- 10
Place the dough balls on the prepared baking sheet, leaving space between each bun.
- 11
Loosely cover with a clean kitchen towel and let rest for 15–30 minutes.
- 12
Meanwhile, preheat your oven to 400°F (200°C).
- 13
In a small bowl, whisk together the egg and 1 tablespoon of milk to make the egg wash.
- 14
Remove the towel and gently brush the tops of the buns with the egg wash.
- 15
Bake for 13–15 minutes, or until the tops are beautifully golden brown.
- 16
Allow the buns to cool slightly before slicing.
Melissa's Notes
If using active dry yeast instead of instant yeast, allow the buns to rise for 45 minutes instead of 15–30 minutes.
Resist the urge to add too much flour. A slightly sticky dough produces the softest hamburger buns.
For an extra-soft finish, you can brush the warm buns with a little melted butter after baking. This is completely optional.
**Storage:** Store cooled buns in an airtight container at room temperature for up to 3 days. To freeze, place cooled buns in a freezer-safe bag for up to 3 months. Thaw at room temperature and warm for a few minutes before serving.
Nutrition Information
Per bun — based on 8 buns
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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