It’s 2 °F outside and here I am making homemade hamburger buns…
It’s 2 °F outside, wind screaming like it wants to borrow your socks, and I’m standing in the kitchen kneading dough. Why? Because nothing makes winter feel civilized faster than pulling warm, pillowy buns out of the oven. These are not sad store buns that collapse under the weight of a burger. These are your buns: tender crumb, light chew, slight crisp on the top, and sturdy enough to hold a meat patty with reckless abandon.
Consider these buns your secret weapon. Hard enough for double-stacked burgers, soft enough for a Sunday breakfast sausage. They bake up golden, smell like home, and make any sandwich taste next-level—even at negative temperatures.
Homemade Hamburger Buns Recipe
Recipe Card
| Recipe Name | Homemade Hamburger Buns |
|---|---|
| Summary | Soft, golden yeast buns with tender crumb and sturdy bite—perfect for burgers, sandwiches, or breakfast sausage stacks. |
| Servings | 8 buns |
| Prep Time | 20 min (plus rise) |
| Cook Time | 15 min |
| Additional Time | 1 hr 15 min rising (two rises) |
| Total Time | ~1 hr 50 min |
| Course | Bread / Side |
| Cuisine | American / Bakery |
| Method | Yeast Dough / Oven |
| Diet | Vegetarian |
| Keywords | burger buns, homemade buns, sandwich rolls, yeast bread |
| Equipment | Mixing bowl, whisk, measuring cups/spoons, stand mixer with dough hook (optional), baking sheet, parchment paper, kitchen towel |
Ingredients
- 1 cup warm water (105–110 °F)
- 2 Tbsp sugar
- 2 ¼ tsp (1 packet) active dry yeast
- 3 Tbsp unsalted butter, melted
- 1 large egg
- 3 cups all-purpose flour (plus extra if needed)
- 1 tsp salt
- 1 Tbsp milk (for egg wash)
- Optional: sesame seeds or everything seasoning for topping
Instructions
Bloom the yeast
Whisk warm water with sugar in a bowl. Sprinkle yeast on top. Let sit 5 minutes until foam forms like a cozy cloud-shaped cap. No foam? Yeast is dead; start over.
Make the dough
Whisk in melted butter and egg. Add flour and salt. Mix until rough dough forms. If using a mixer, switch to dough hook and knead 5 minutes. Or knead by hand on a floured surface—8–10 minutes until smooth and elastic. Dough should stretch without tearing but not stick to your fingers.
First rise
Shape dough into a ball. Place in a lightly greased bowl, cover with towel, and rise in a warm spot until doubled—about 45–60 minutes.
Shape the buns
Gently deflate dough and divide into 8 equal pieces (~100 g each). Shape into tight balls: pull edges under, roll on the counter. Place on parchment-lined baking sheet about 2” apart. Flatten balls slightly with palm for burger readiness.
Second rise
Cover loosely with towel. Let rest another 30 minutes until puffed and jiggly.
Egg wash & bake
Preheat oven to 375 °F. Whisk milk with a pinch of salt, brush over buns. Sprinkle with sesame seeds or spices if you want flair.
Bake 12–15 minutes until golden brown, with slightly firm tops.
Cool and enjoy
Let buns cool on a wire rack before slicing. Warm buns pull apart cleanly and glide with butter or sandwich contents.
Kitchen Notes
- Water temp matters: Too hot = kills yeast. Too cold = no rise. Aim 105–110 °F.
- Flour absorption: Dough should be tacky, not sticky. Add a tablespoon of flour if it clings—but keep it soft.
- Kneading goal: Develop gluten. Stretch dough—if it stretches translucent without ripping, you’re done.
- Proofing environment: Warm, draft-free area. Oven with just-boiled water inside works wonders.
- Shape technique: Tight seams = smooth tops. Don’t rush this part—that taut skin gives you structure.
- Egg wash tip: Brush gently. Don’t let it pool. Pooled wash = soggy spots.
- Topping variations: Sesame seeds are classic. Try poppy, onion flakes, garlic salt—or none for clean visuals.
- Bun sturdiness: Letting them cool keeps them dense enough for big burgers. Cut too early = squished buns.
- Storage: Store in airtight bag for 3 days. Freeze halves, then toast straight from frozen.
- Scale up: Double batch? Use larger bowl and bake on two sheets. Saves time.
Final Bite
Yes, it’s frigid outside. Yes, you’re kneading dough by choice. But there’s a homey thrill in shaping warm buns when the wind howls. These are buns that stand up to saucy patties, kiss with sesame, grunt with relish. They turn your kitchen into bakery mode—even when it’s too cold to step outside.
So mix that yeast, shape those seams, and bake that comforting cloud of dough. Pull warm buns apart, toast them lightly, and crown them with whatever carnivorous or vegetarian delights you fancy. They’re yours. And that—friend—is domestic heroism at its right.
Shoot me a line at [email protected]. Tell me what your homestead is hungry for, and I’ll send the next recipe.
