Hamburger Buns

If you post anything about bunnies, or bun-buns, on the internet, you’ll be an instant success. So in honor of Bunday today (as all Sundays are Bundays), I am posting a homemade buns recipe, no not THAT kind of bun, but hamburger buns.

I’ve made so many types of yeasted dough at this point that my pseudonym around the house is “the dough whisperer”. I know how the dough should feel, look, and react if done correctly. This recipe is a little backwards from probably the safer way to make dough. The easier way is to fix the amount of liquids and add flour until the dough is the right consistency. In this case, we add the water to the flour until the right consistency is met. I can see this causing problems for someone not so used to making yeasted doughs from scratch. But for something like this, practice makes perfect.

Here’s the recipe, homemade hamburger buns for all those hamburger dinners you’re going to have this summer. Double the recipe, freeze the extra, and be ready for anytime you want hamburgers for dinner. The weather has really been absolutely wonderful and it’s about that time of year where we’ll be enjoying all of our meals out on the back porch. I will say we are really spoiled that we get to have an unfettered view of Mt. Timpanogos from the porch. We enjoyed hamburgers with these homemade hamburger buns on a sunny, warm spring day.

Hamburger Buns

  • Servings: 8 large buns
  • Print


  • 418 grams all-purpose flour
  • 50 grams granulated sugar
  • 1 1/4 teaspoon salt
  • 1 tablespoon active dry yeast
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 3/4 to 1 cup warm water, 120–130 degrees F
  • !For the Topping:
  • 3 tablespoons unsalted butter, melted</p>


  • In the bowl of a stand mixer fitted with the dough hook (or in a large bowl if planning to mix by hand), combine the flour, sugar, salt, and yeast.
  • Mixing on low speed until incorporated, add the melted butter, followed by the beaten eggs.
  • Add 1/2 cup of the warm water slowly, while mixing on medium low speed. Add the final 1/4 to 1/2 cup until the dough begins to pull away from the sides of the bowl. The dough should only be slightly sticky to the touch.
  • At this point, knead the dough for 5 to 7 minutes until smooth and soft.
  • Gather dough into a ball and place in a greased bowl. Cover with plastic wrap and put in a warm place and allow to rise until doubled, 1 to 2 hours.
  • Punch down dough and let rest for a few minutes. Divide dough into eight equal pieces and shape each piece into a round ball. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
  • When ready to bake, preheat oven to 375 degrees F. Brush the buns with about half of the melted butter.
  • Bake the buns for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
  • Cool the buns on a wire rack.


  • For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.

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