These Homemade Hamburger Buns Are So Good, You’ll Never Buy Store-Bought Again

Listen, I’ve been baking bread since before it was cool. Before pandemic sourdough starters and TikTok trends, I was in my kitchen with a bowl, some flour, and a wild guess about how much yeast to toss in. Measuring? Who? Me? Nah. I’ve never written a recipe down in my life—until now.

Because sometimes you just wanna make a killer batch of homemade hamburger buns that taste better than store-bought, don’t fall apart halfway through dinner, and make you feel like you have your life together even when you don’t.

If that’s where you’re at, you’re in the right place. This is an easy homemade bread recipe you can actually pull off. No bread machine. No fancy techniques. No stress.

Why Make Homemade Hamburger Buns?

Because everyone loses their mind a little bit when you say, “Oh yeah, I made the buns from scratch.” Trust me. Bring them to a BBQ or serve them with sloppy joes on a Tuesday and people will act like you hand-wove them out of golden wheat under a full moon.

Also, have you checked bun prices lately? It’s ridiculous. And half the time they’re dry or bland or both. Making your own takes a little bit of time, but it’s not hard. Honestly, shaping the buns is the most “technical” part, and even that’s just rolling dough into balls and giving ’em a gentle squish. You got this.

My Bread-Making Method (a.k.a. “I don’t measure anything but it still works”)

Here’s the thing: I usually just toss stuff into a bowl and mix until it looks right. My hands know when it’s ready. I know the texture. I know the bounce. I know when it’s too wet or too dry.

If you’re that kind of baker, welcome to the club. This recipe is written out for those who want measurements, but feel free to treat it like a loose suggestion if you already have the dough intuition.

I usually let my dough rise twice before I even shape it. Then it gets a third rise as shaped buns. Why? Because that extra rise gives the dough more flavor, better texture, and makes it easier to shape.

I didn’t read that in a book or learn it in culinary school. I just figured it out by doing it over and over until I noticed my buns were better when I gave them time to chill out in the bowl.

Tips, Tricks, and Bun Hacks

• Use half whole wheat flour if you want a bit more flavor and fiber, but don’t go full whole wheat unless you like your burgers on bricks. I do 2 cups whole wheat to 3 cups all-purpose.
• Don’t rush the rise. If your kitchen’s cold, throw the bowl in the oven with the light on. Instant proofing box.
• Make ’em even: Weigh your dough balls if you want picture-perfect buns. About 90–95 grams each gets you 12.
• Flatten the tops slightly before the final rise. If you leave them in perfect balls, they’ll bake up tall and round like dinner rolls. Still good, just not ideal for burgers.
• Egg wash = golden tops. If you don’t care, skip it. But if you’re going for the showstopper look, brush before baking.
• Freeze extras. Slice them first so you can pop them straight into the toaster.

Real Talk: These Buns Are Forgiving

You could forget about the dough for an hour too long and it’ll still work. You could use water that’s a little too warm or too cold. You could knead a little less or a little more. Bread dough is like a best friend who’s seen you at your worst and still shows up with snacks. Just don’t overthink it.

And if you’re someone who’s never made buns from scratch before, this is the one to start with. It’s not fancy. It’s not complicated. It just works.

How to Serve ‘Em (Other Than the Obvious Burger)

• Breakfast sandwich with egg, cheese, and bacon
• Pulled pork or shredded chicken
• Veggie burgers or black bean patties
• Sliders (just make them smaller!)
• Grilled cheese buns? Yes please.

They’re also just good with butter, if I’m being honest. Warm one up, slice it, slap some butter on it and it’s snack time.

Homemade Hamburger Buns (Makes 12)

Ingredients

• 2 ¼ teaspoons active dry yeast (or one packet)
• 1 tablespoon sugar
• 1 ½ cups warm water (about 110°F / 43°C)
• ¼ cup neutral oil (canola, vegetable, or light olive oil)
• 3 cups all-purpose flour
• 2 cups whole wheat flour (or use another 2 cups all-purpose for white buns)
• 1 ½ teaspoons salt

Optional Topping

• 1 egg yolk + 1 tablespoon water (for egg wash)
• Sesame or poppy seeds

Instructions

1. Activate the Yeast

In a large bowl or stand mixer, combine the warm water, sugar, and yeast. Let sit for 5–10 minutes, until foamy.

2. Mix the Dough

Stir in the oil and salt. Add the whole wheat flour and 2 cups of the all-purpose flour. Mix, then gradually add the remaining flour until a soft, slightly tacky dough forms.

3. Knead the Dough

Knead for about 8–10 minutes by hand or 5–6 minutes in a stand mixer, until smooth and elastic. If kneading by hand, add additional flour about a tablespoon at a time (as needed) to keep it from sticking to your hands or the kneading surface.

Rising Options

Option 1: Quick Method (2 Rises)

• First Rise: Place the dough in a lightly oiled bowl. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
• Shape Buns: Punch down the dough, divide into 12 equal pieces (90–95 g each), and shape into smooth balls. Flatten slightly into discs and place on a parchment-lined baking sheet.
• Second Rise: Cover loosely and let rise again for 30–45 minutes, or until puffy.

Option 2: Traditional Method (3 Rises, The Way I Learned From My Mom)

• First Rise: Let dough rise until doubled in size (about 1 to 1.5 hours).
• Second Rise: Punch down the dough, cover again, and let it rise a second time (about 45 minutes to 1 hour).
• Shape Buns: Divide into 12 equal portions, shape into balls, flatten slightly, and place on a baking sheet.
• Third Rise: Let the shaped buns rise once more, 30–45 minutes, until nicely puffed.

4. Bake the Buns

• Preheat the oven to 375°F (190°C).
• If desired, brush the tops with egg wash and sprinkle with seeds.
• Bake for 15–18 minutes, or until golden brown.
• Cool on a wire rack before slicing.

Storage Tip:

Keep in an airtight container at room temp for up to 3 days or freeze for longer storage.

Also, remember, no preservatives in this bread! So, unlike that store bought bread that you can leave on the counter for days, homemade bread will go moldy within 2-3 days particularly if it is a bit humid (I keep mine in the fridge to stop this from happening too soon).

One Last Thing

You don’t have to be a perfect baker to make homemade hamburger buns that blow store-bought out of the water. You just need a little time and a willingness to get your hands in some dough.

Whether you follow the measurements to the gram or eyeball every scoop like I do, you’re gonna end up with something way better than anything wrapped in plastic.

So yeah, this easy homemade bread recipe is totally doable. And once you do it? You’re never gonna wanna go back.

Go grab the recipe below, and let’s get those buns rising. You got this.