Make these 40-minute super soft hamburger buns for your next cookout! Tender, topped with sesame seeds and done in less than one hour? We are here for it.
Flour. Yeast. Water. Forty minutes. A hankering for super soft hamburger buns.
That’s all you need to make these bebes!
Confession time: The ratio of how many times we’ve grilled hamburgers this summer to the number of homemade hamburger buns I’ve made this summer is approximately 18:1. And that one time is what you see here in front of you. Yeeeesh.
But! I think these buns will make up for it. Not only are they super soft, super fluffy, super tasty and super easy to make, they take only 40 MINUTES from start to finish. That means no waiting times, no rising times, just good old make, bake and get-in-my-belly-times.
How to Make Homemade Hamburger Buns
To be honest, the real reason I haven’t made enough homemade burger buns this summer is because, well, I just don’t have the patience to wait for them to rise and bake. Usually when we decide to grill burgers it’s because neither of us wants to cook or put any effort into our meal. So we just flip some patties on the grill, put them on storebought buns, add some corn (crockpot street corn dip?) and/or watermelon and that’s dinner. Easy peasy.
But what inevitably happens when we do this is that something tastes… off. And the bun is always the culprit. Though the texture may be there, the flavor is so not. Have you ever tasted a hamburger bun from the store all on its own? Just… don’t. Nothing good will come of it.
So in an effort to escape another visit to blah-ville in the burger bun department for dinner last weekend, I decided to give this recipe a try to go not with burgers, but with sloppy joes. And this time, the bun flavor rivaled the flavor of the filling. SO. MUCH. YUM.
And did I mention that 40-minute part? YEAH, THAT TOO.
A Few Tips
I added an egg wash and sesame seed situation on top, as well, because I need that little bit of texture, ya know? And really, these quick buns taste similar to ones that take hours to prepare like these soft, buttery brioche buns. I will say that, if you want to make 12 of the best hamburger buns, as per the recipe, they will turn out a little small (like, slider-style), so divide the buns into fewer pieces and bake them for a little longer if you want bigger buns. Not that there is anything wrong with sloppy joes sliders. I would highly recommend this Hawaiian bread recipe for that endeavor.
Otherwise, the hardest part about this recipe is trying not to scarf down two sloppy joes before your husband eats even one. Not that I know anything about this. Ahem.
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If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
40-Minute Super Soft Hamburger Buns
Ingredients
- 2 tablespoons active dry yeast
- 1 cup warm water, plus 2 tablespoons, 110 to 115 degrees F
- ¼ cup granulated sugar
- ⅓ cup vegetable oil
- 1 egg, lightly beaten
- 3 ½ cups all-purpose flour, plus more for kneading and shaping
- 1 teaspoon salt
Egg wash & topping
- 1 egg yolk , for egg wash
- 2 tablespoons milk
- 2 tablespoons sesame seeds
Instructions
- Heat oven to 425 degrees F. Spray 2 baking sheets with cooking spray.
- In a large bowl, whisk yeast into warm water until dissolved. Add sugar and oil; let stand 5 minutes. Add egg, flour and salt. Use a wooden spoon to stir until just combined.
- Turn dough out onto a lightly floured surface. Knead by hand 3 to 5 minutes, adding more flour to dough as needed until a smooth, soft, elastic and only slightly sticky dough forms.
- Divide dough into 12 equal pieces*; shape each piece into a smooth ball. Place buns at least 3 inches apart on prepared baking sheets (6 buns per sheet). Cover buns with tea towels or lightly greased plastic wrap; let rest 10 minutes.
- Uncover buns and brush tops with egg wash; sprinkle with sesame seeds. Bake 10 to 15 minutes, rotating pans halfway through baking, until buns are golden brown. Transfer to a cooling rack to cool completely.
- *NOTE: This recipe makes 12 small slider-size buns. For larger buns, simply divide dough into fewer pieces and increase the baking time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Those buns are in my oven just right now ! I also am a cooking addict, with the only difference that I am French 😉 I woke up this morning with this idea of cooking real american hamburger buns and your recipe looked soooo delicious I decided to try this one. Can’t wait to taste them ! I also have a recipe blog here in France (And I am preparing a blog of typical french recipes in English) and will not hesitate to share your recipe with all french food lovers. Thanks a lot for your wonderful blog !
I just made these for the first time tonight and omg they are so delicious!!! We had to try just a bite of the bunny by itself and we had to stop ourselves from eating it!!! I had baked these for hamburgers but they taste so good we just want to eat them now! Lol I Thank you for posting this recipe I will be making it again and again!!!
Stephanie, Just tried your recipe, and it was beautiful. Thanks, these buns sure made our hamburgers seem real nice for our July 4th celebration. 🙂 The egg wash really finished it off well. This is a keeper! Thanks again!!
“Flour. Yeast. Water. Forty minutes. A hankering for super soft hamburger buns.
That’s all you need to make these bebes!”
: /
I’m going to try this recipe bc those looks like amazing buns. But I was pretty disappointed when I finally scrolled to the recipe to see that ^ was definitely not all I needed….
“For larger buns,increase the baking time.” What baking temperature should i turn the oven on to?
I feel silly for asking but can I use instant yeast? Is it what you use? It definitely looks amazaing!!! Thanks a lot!!:-)
I just made these, and they came out great!! Did not have any sesame on hand, but nonetheless they were absolutely delicious. Thank you!
Jennifer — Bummer! You do need to use active dry yeast for this recipe (not instant), as stated in the directions. Sometimes I’ve ended up with heavier dough in my recipes and it comes from so many factors — adding too much flour, not kneading enough, kneading for too long, not proofing long enough, not fresh enough ingredients, etc. Hard to say! I’m sorry it didn’t work out this time, but I hope you try it again with better results!
Mine were heavy and dry as well. Will definitely not be trying again. They were awful
So sorry to hear that! 🙁
Maybe I did something wrong? I followed the recipe and they are almost the consistency of pretzels 🙁 very heavy!
I was on a roll with freshly baked goodies for the family, but this one didn’t work out.
Did I do something wrong? I didn’t see it specify a specific yeast, do you need to use instant yeast?