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  • Writer's pictureEmma Tierson

Homemade Burger Buns

Over the last few years, I had tried and failed at every homemade bun turn. UNTIL NOW! This, my friends, is my breakthrough, fail-proof, light, fluffy, and perfect burger bun recipe.

Homemade burger buns with an egg wash

Want to know my secret???

I disregarded any notion that buns had to be made in a different way than good ol' sandwich bread.

The recipe I use is my standard bread recipe now. It typically takes three cups of flour and it makes 8 medium burger buns.

dough rising

In total this recipe takes a little over an hour to make. Fairly quick as far as breadmaking goes!

Egg Washed Burger Buns Before Baking In Oven
Before Baking

I highly suggest using an egg wash before baking (as shown on left). It creates a beautifully golden crust. The wash I prefer is a mix of egg and milk. I find it doesn't make the crust hard and it gives the tone of golden that I enjoy. If desired, add some poppy seeds or sesame seeds to the top of the buns after brushing with an egg wash!

Baked Burger Buns with an Egg Wash
After Baking!

Just look at these beautiful buns!!!

They are light and airy.

The crust is soft.

The flavor is fantastic.

My husband, Cody, is lucky I've learned to share over the years!


Homemade Burger Buns


1 c Hot Water

2 Tb Sugar

2 tsp Active Dry Yeast

1 tsp Salt

1/4 c Oil

3-4 c Flour (All-purpose, a blend of whole wheat and all-purpose, or bread flour)

1 Egg

1 Tb Milk


Proof the yeast by combining the hot water, sugar, and yeast in a mixing bowl, stirring and letting sit for 10 minutes. The yeast should 'bloom' and double-triple in size.

Once the yeast has bloomed, add the salt and oil to the bowl, along with one cup of flour. If you are using a kitchen aid, use a dough hook attachment. Give the mixture a stir (on low) to begin to combine the ingredients. Once it's been stirred around a couple of times add the additional flour one cup at a time. The dough is perfect when it no longer clings to the bowl. If it looks dry add a tablespoon of water at a time. Knead the dough (with kitchen aid 3-4 minutes or by hand 8-10 minutes) then let it rise, covered with a tea towel for 30-40 minutes.

Preheat oven to 350 Degrees.

After the dough has risen, punch it down. Divide it out into 8 equal pieces. Roll those pieces into a ball, making sure that the 'top' of the bun has no seams or creases. Flatten the ball slightly so that it is shaped like a bun. Put the finished dough on a lined or oiled sheet tray, be sure to space them out a little bit. Let them rise, covered, for a second time. This time only for 10-15 minutes.

Bake for 15-20 minutes. It's done when the buns are nice and golden brown.

Let cool slightly before eating.

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