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!
Why is this called a vegan hamburger bun if there’s an egg in it?
I made this recipe with instant yeast and it came out A-MAAAA-ZIIING! Thank you so much for sharing!
Made last night since hubby wanted a burger and I had no burger buns. Since we are in the middle of the China Corona Virus and expected to stay home I decided to give these a try even though I felt slightly intimidated with kneading by hand. They were delicious! They were a little doughy in the middle as I may have undercooked them slightly. I sprinkled the “everything but the bagel” seasoning from Trader Joe’s on them. But I will definitely be including these in my kitchen wheel house. I wish I could post my pics as they turned out very pretty too. Thank you!
Do you think this would work as hot dog buns if you just rolled them into a long shape?
Wendy, You know, I’ve never tried that but I think it could work! If you do it, please report back! (P.S. I do have a hot dog buns recipe on my site, too: https://www.girlversusdough.com/chicago-style-hot-dog-buns/)
these are great. they taste just like Hawaiian rolls.i cut it in half and made 4 rolls.next time i will cut sugar at least in half as i don’t care for sweet bread.but other than that,they were quick,easy,(made in food pros.),and they looked great.thanx.no more of that crap from the store.
Terrible. Heavy little doughy balls.
These turned out perfectly, thank you! I used 2 packets of yeast – I think that’s about 2T but otherwise followed directions and these puffed out beautifully and made 12 full size hamburger buns! I loved that I didn’t need a hook/paddle attachment. It was very easy to stir by hand and little kneading was involved!
Johanna, That’s amazing! I’m so glad you enjoyed them! 🙂
Those photos are killing me! I want those buns so much right now!
My first batch came out superb! Just curious, is it possible to substitute water with milk to create an even softer buns?
Irene, you can definitely add milk but you still need to add water. You could add half a cup of milk and less water, keeping in mind that the milk needs to have the same temperature as stated in the recipe.
hello! I just tried making you buns and they are delicious! However mine cracked!! How do I keep this from happening?? Thank you!