Softest Hamburger Bun Recipe

This quick hamburger bun recipe is so easy and makes the softest burger buns, you’ll be making them every week!

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The perfect hamburger bun recipe has been a long road for me. We love cheeseburgers; they’re a reliable meal that my kids always gobble down, but I was getting tired of stocking bags and bags of buns. I’ve been making my own bread for over a decade now and each summer I think, surely I can come up with a hamburger bun recipe that everyone will love.

So I would try this recipe or that, and I’d end up with something that was “okay” that everyone ate with half-hearted smiles, but I felt like I was slowly ruining cheeseburgers for my children and I couldn’t live with that. Each attempt was too dense or too bready and my four year old would always tell me politely that he just couldn’t quite fit his cheeseburger into his mouth and maybe next time we could have the buns from the store.

So when I say that I have come up with the perfect hamburger bun recipe, that these are the softest, most kid friendly, spongy but ready to stand up to all your toppings, better than grocery store hamburger buns, know that I really have tried every recipe out there. And I have the experience to back it up!

What Makes this Hamburger Bun Recipe Different?

The key to making great hamburger buns that are light and fluffy without being dense is using a large amount of yeast. These burger buns will rise twice, but each rise will happen fairly quickly which is great if you’re in a hurry. Typically, I am a huge fan of long fermentation (rising) times and believe that time = flavor. However, we’re not going for an artisan bread product here. I want a family friendly, super soft hamburger bun that comes together easily. I want my kids to beg for homemade hamburger buns! Using a large amount of yeast works perfectly to get the texture that I want while also keeping the flavor mild enough that the hamburger bun does not compete with the burger itself.

Hamburger Bun Time Table

If I am making my hamburger bun recipe for dinner around 5 pm, I like to get started by 2 pm. I gather up all of my ingredients and throw them all into the mixer bowl at the same time. Next, I let the mixer do all the work and, although the dough is mixing for 12 minutes, that time is completely hands off I might use this time to make hamburger patties or fold a load of laundry or have a cup of coffee. After it’s kneaded for 12 minutes the dough will be supple and smooth and should pull away from the sides to form a ball in the mixer.

Let the dough rise until doubled in size which should take 45 minutes to one hour. We will then divide the dough into eight equal pieces and roll them into balls. To do this, I like to flatten each piece out slightly with my palm and then fold the four corners into the middle. Flip the dough seam side down and start rolling the dough in a circular motion with the palm of your hand cupped around it. As you roll, the ball of dough will become tighter and develop surface tension. Place each roll into a greased 9×13 baking dish or a cookie sheet. Cover and let rise for another 45 minutes to 1 hour.

You’ll know your hamburger buns are ready to bake when they look nice and puffy and are almost touching. If you were to press a finger gently into the top of a roll, the dough should spring back slowly leaving a slight indent. If the dough feels dense to the touch and does not leave an indent, wait another fifteen minutes and try again. Alternatively, if the dough collapses under your finger it may be over-risen.

Baking your Hamburger Buns

I usually preheat my oven right after I’ve shaped my hamburger buns. I like to preheat my oven to 350 degrees and then turn it down to 325 degrees after I place them in the oven. This prevents the oven from kicking on during the baking time and keeps the buns from getting too brown. If you’d like a more classic look, use a pastry brush to egg wash your hamburger buns before baking them. You can also add toppings, such as sesame seeds or everything bagel seasoning, to spice up your burgers!

I love using a Thermapen to determine when my bread products are done and these hamburger buns are no exception. There is such a difference in the lightness and texture when they are baked to the perfect temperature! Hamburger buns are done when the internal temperature taken in the middle of the bun reads 185 degrees. From experience I can tell you that once they reach 200 degrees you will notice a difference. DON’T THROW THEM OUT. They will still be awesome and made with love, but they will not be quite as soft and light.

If you don’t have a Thermapen in your kitchen, I can’t recommend them enough. They really take away the guess work of telling when something is done. No more staring through a tiny oven window in angst, trying to decide whether to take something out or not! Furthermore, they have so many applications. Check out our post on the internal temperature of various baked goods!

Prepping Ahead

I love to know I have a freezer full of bread products, and this hamburger bun recipe is perfect for making ahead. When summer hits, I like to make several batches of hamburger buns and store them in freezer bags in my deep freezer. It’s like having a grocery store in your freezer! They keep nicely for two months and are so easy to thaw out. I just take a pack out of the freezer about 4 hours before dinner, and allow them to come to room temperature. Tip: Slice the hamburger buns in half prior to freezing so they’re all ready to go when you need them!

If you have never baked bread before, this is a great place to start! This recipe comes together so easily and is such a crowd pleaser, you’re sure to be happy with the results! Use them for everything from cheeseburgers to sloppy joes to ham sandwiches and elevate any sandwich. There’s so much satisfaction in watching your family eat good food that you made from scratch and can be so proud of!