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!
My favorite bun recipe. Easy to make and quick. I love how when you bite into it it’s soft fluffy and light. Doesn’t feel heavy at all. What I also do instead of sesame seeds cause I seem to never have any hahaha. I will use korse salt and sprinkle a little on the tops my daughter says there so yummy and she likes the little salt on it cause it makes them tast almost like pretzels. I want to try next time rooling out the dough and shaping them like a pretzel. Awesome recipe thanks ? ?
The recipe is easy enough, but you like many others writing recipes on the internet either have a time machine or cannot do basic math. 40 minute buns implies from start to finish it should take 40 minutes to complete this recipe.in your guide it shows 10 minutes prep and 40 of cooking. However there are two points of hang time 5 minutes for yeast and 10 minutes for the buns to rest prior to baking. That puts prep at 15 minutes already and does not include the 5 minutes of kneading or any time to mix any of the ingredients or shape the buns. I get it. It sounds really nice, but 60 minute buns would be a much more honest name.
Read the recipe again and turns out need to learn how to read. It is only 10 minutes of cook time. Very sorry to bother. I’ve had the issue of inconsistent recipe times in the past and apparently had some pent up feelings about it
Hi Christopher, Thank you for your note and follow-up note! I hear you on the inconsistencies with recipe times and names, so no worries at all. 🙂 Happy baking!
I was hunting for a simple recipe for rolls and this one sounded great at the start:
> Flour. Yeast. Water. Forty minutes. A hankering for super soft hamburger buns.
But after I found the recipe I saw there were more ingredients. – I don’t have eggs or milk and I don’t think I would use either often enough to warrant having them handy.
Maybe I’ll try this recipe one day but I’ll probably just have to venture out to buy some rolls for dinner tonight.
I just made these buns, I made 8 and weighed them each to 3.7 ozs. I egg washed and sprinkled poppy seeds on 4 and “every thing on it” on the other 4. They turned out beautiful and I snuck a bite while they were still a little warm. OMG these buns are absolutely delicious and so easy for a novice yeast baker. Thanks so much.
I tried so many recipes and I kept having problems getting a second rise, my first rise on the other ones where good, and my buns would be so dense, and my husband didn’t want me to make them anymore. When I saw your recipe, I was so happy there was no second rise, and this recipe is perfect. I live in the Philippines and only have a very little oven, so I have to bake two batches, and it still works out. I am so happy this was the last time I was going to try and make buns. These are so soft. I will make these again!!!
These are the best!! And so fast and stress-free! Thank you!!!
Have done this for three times and my family loves your buns. It’s soft and tasty. Baked like a pro did it. Will never use a store bought buns again. Thanks Stephanie!
Watermelon on a hamburger? Did I read that right? Yea, I did – sorry but that is the weirdest thing I have ever heard of…
DELICIOUS!!!!!!!
Think you very much for this recipe. My family love them!!!!
Made these buns for my family together with homemade hamburger patties. Oh how they loved the buns – soft, tasty, appealing to the eyes and very filling. They said never again to store bought buns! ?
Thanks for sharing this fast bun recipe???