Kick off grilling season with the perfect foundation for your backyard burgers! Nothing beats sinking your teeth into a juicy patty nestled in a soft, fluffy homemade bun. We’ve gathered 20 incredible recipes that will elevate your cookouts from good to unforgettable. Get ready to impress your family and friends with buns so delicious, they might just steal the show from the burger itself!
Classic Homemade Hamburger Buns
Unbelievably soft, bakery-style hamburger buns have been my latest kitchen obsession—there’s something magical about pulling these golden, pillowy rounds from the oven that makes even the simplest burger feel like a gourmet treat. I actually started making them after one too many store-bought buns collapsed under a juicy patty, and now I’ll never go back to the plastic-wrapped kind. Trust me, once you try these, you’ll understand why homemade truly reigns supreme.
Ingredients
– 1 cup warm water
– 2 tbsp granulated sugar
– 2 ¼ tsp active dry yeast
– 3 cups all-purpose flour
– 1 tsp salt
– ¼ cup unsalted butter, melted
– 1 large egg
– 1 tbsp milk
– 1 tbsp sesame seeds
Instructions
1. Combine 1 cup warm water (110°F), 2 tbsp granulated sugar, and 2 ¼ tsp active dry yeast in a large bowl, then let the mixture sit for 5 minutes until foamy.
2. Whisk in 3 cups all-purpose flour and 1 tsp salt until a shaggy dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic, adding a dusting of flour if it feels too sticky.
4. Place the dough in a greased bowl, cover it with a damp kitchen towel, and let it rise in a warm spot for 1 hour or until doubled in size.
5. Punch down the dough and divide it into 8 equal pieces, rolling each into a tight ball.
6. Arrange the dough balls on a parchment-lined baking sheet, spacing them 2 inches apart, and gently flatten each to ¾-inch thickness.
7. Cover the buns with the towel again and let them rise for 30 minutes until puffy.
8. Preheat the oven to 375°F while the buns rise.
9. Whisk 1 large egg with 1 tbsp milk in a small bowl, then brush the mixture evenly over the risen buns.
10. Sprinkle 1 tbsp sesame seeds over the tops of the buns for a classic finish.
11. Bake the buns for 15–18 minutes until golden brown and hollow-sounding when tapped.
12. Transfer the buns to a wire rack to cool completely before slicing.
Heavenly soft with a slight chew, these buns hold up to the juiciest burgers without getting soggy. I love splitting them and toasting the cut sides for extra crunch, or using them for pulled pork sandwiches—they’re so versatile, you might just skip the burger altogether!
Buttery Brioche Hamburger Buns
Very few things beat the satisfaction of pulling homemade brioche buns from the oven—their golden tops and buttery aroma transform even a simple burger into something extraordinary. I started making these after one too many store-bought buns collapsed under juicy patties, and now they’re my go for weekend cookouts. There’s something magical about watching the dough puff up, knowing every soft, rich bite is worth the extra effort.
Ingredients
– 1 cup warm whole milk (110°F)
– 2 ¼ tsp active dry yeast
– ¼ cup granulated sugar
– 3 cups all-purpose flour
– 1 tsp salt
– 2 large eggs
– ½ cup unsalted butter, softened
– 1 tbsp whole milk (for brushing)
– 1 tbsp sesame seeds
Instructions
1. Combine 1 cup warm whole milk (110°F), 2 ¼ tsp active dry yeast, and ¼ cup granulated sugar in a bowl; let sit for 5 minutes until foamy.
2. Whisk in 3 cups all-purpose flour and 1 tsp salt until a shaggy dough forms.
3. Beat in 2 large eggs one at a time until fully incorporated.
4. Knead in ½ cup softened unsalted butter gradually until the dough is smooth and elastic, about 8-10 minutes by hand (tip: if the dough sticks, lightly flour surfaces but avoid adding excess flour to keep buns tender).
5. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1-1.5 hours until doubled in size.
6. Punch down the dough and divide into 8 equal portions; roll each into a tight ball and place on a parchment-lined baking sheet 2 inches apart.
7. Cover buns loosely with plastic and let rise for 45-60 minutes until puffy (tip: press a finger gently into the dough—if it springs back slowly, it’s ready).
8. Preheat oven to 375°F and brush buns with 1 tbsp whole milk; sprinkle 1 tbsp sesame seeds evenly over tops.
9. Bake for 15-18 minutes until golden brown and internal temperature reaches 190°F (tip: use an instant-read thermometer to avoid underbaking).
10. Transfer buns to a wire rack to cool completely before slicing. These buns boast a feather-light crumb and subtle sweetness that cradles burgers without sogginess—try toasting them lightly for a crisp exterior that contrasts with the soft interior, or use them for pulled pork sandwiches to soak up all those savory juices.
Whole Wheat Hamburger Buns
Very few things beat the satisfaction of pulling freshly baked burger buns from your own oven—they’re soft, wholesome, and make any homemade burger feel extra special. I started making these whole wheat hamburger buns after one too many store-bought versions fell apart mid-bite, and now it’s my go-to for weekend grilling. Trust me, the aroma alone is worth the effort!
Ingredients
– 1 cup warm water
– 2 tbsp honey
– 2 ¼ tsp active dry yeast
– 3 cups whole wheat flour
– 1 tsp salt
– ¼ cup olive oil
– 1 egg
– 1 tbsp milk
– 1 tbsp sesame seeds
Instructions
1. Combine 1 cup warm water (about 110°F), 2 tbsp honey, and 2 ¼ tsp active dry yeast in a large bowl; let sit for 5 minutes until foamy.
2. Stir in 3 cups whole wheat flour, 1 tsp salt, and ¼ cup olive oil until a shaggy dough forms.
3. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
5. Punch down the dough and divide it into 8 equal pieces; roll each into a smooth ball.
6. Arrange the dough balls on a parchment-lined baking sheet, spacing them 2 inches apart.
7. Cover the buns loosely with the damp cloth and let rise for 30 minutes until puffy.
8. Preheat the oven to 375°F while the buns rise.
9. Whisk 1 egg with 1 tbsp milk in a small bowl; brush the mixture gently over the risen buns.
10. Sprinkle 1 tbsp sesame seeds evenly over the tops of the buns.
11. Bake the buns for 15–18 minutes until golden brown and hollow-sounding when tapped.
12. Transfer the buns to a wire rack to cool completely before slicing.
These buns have a tender crumb and nutty flavor that holds up to juicy burgers without getting soggy. They’re perfect for stacking with grilled veggies or using for breakfast sandwiches the next day—just toast them lightly to bring back that fresh-baked warmth.
Sesame Seed-Topped Hamburger Buns
There’s something magical about homemade hamburger buns that makes even the simplest burger feel like a gourmet experience. I first started baking my own buns after a disappointing store-bought pack turned my carefully crafted burgers into a soggy mess—now I’ll never go back to the plastic-wrapped versions. These sesame seed-topped beauties have become my go-to for summer cookouts and cozy winter burger nights alike.
Ingredients
– 3 ½ cups all-purpose flour
– 1 cup warm water (110°F)
– ¼ cup granulated sugar
– 3 tbsp unsalted butter, melted
– 2 ¼ tsp active dry yeast
– 1 tsp salt
– 1 large egg
– 2 tbsp milk
– 2 tbsp sesame seeds
Instructions
1. Combine 1 cup warm water (110°F), ¼ cup granulated sugar, and 2 ¼ tsp active dry yeast in a large bowl and let sit for 5 minutes until foamy.
2. Whisk 1 large egg and 3 tbsp melted unsalted butter into the yeast mixture until fully incorporated.
3. Gradually mix in 3 ½ cups all-purpose flour and 1 tsp salt until a shaggy dough forms.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Tip: The dough is ready when it springs back slowly after poking.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
6. Punch down the dough and divide into 8 equal portions, rolling each into a smooth ball.
7. Arrange the dough balls on a parchment-lined baking sheet, spacing them 2 inches apart.
8. Cover lightly with plastic wrap and let rise for 30 minutes until puffy. Tip: For softer buns, place a pan of hot water on the oven rack below during rising.
9. Preheat oven to 375°F while the buns complete their second rise.
10. Brush the risen buns gently with 2 tbsp milk and sprinkle 2 tbsp sesame seeds evenly over the tops.
11. Bake for 15-18 minutes until golden brown and the internal temperature reaches 190°F. Tip: Rotate the baking sheet halfway through for even browning.
12. Transfer the buns to a wire rack to cool completely before slicing.
Zesty with a subtle sweetness and wonderfully soft crumb, these buns hold up beautifully to juicy burgers without getting soggy. I love using any leftovers for breakfast sandwiches—they toast up perfectly with a crisp exterior that gives way to that same tender interior.
Garlic Herb Hamburger Buns
Remember that time I brought homemade burgers to the neighborhood barbecue, and everyone kept asking where I found those incredible garlic herb buns? I had to confess they came straight from my own oven. Really, there’s something magical about baking your own burger buns—the way your kitchen fills with that warm, garlicky aroma makes the extra effort completely worthwhile.
Ingredients
– 1 cup warm water (110°F)
– 2 tbsp granulated sugar
– 1 packet active dry yeast
– 3 cups all-purpose flour
– 1 tsp salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 2 tbsp milk
– 2 cloves garlic, minced
– 1 tbsp fresh parsley, chopped
– 1 tsp dried oregano
– 1 egg yolk
– 1 tbsp water
Instructions
1. Combine 1 cup warm water (110°F), 2 tbsp granulated sugar, and 1 packet active dry yeast in a large mixing bowl. 2. Let the yeast mixture sit for 5 minutes until foamy. 3. Add 3 cups all-purpose flour, 1 tsp salt, 1/4 cup melted unsalted butter, and 1 large egg to the yeast mixture. 4. Mix on low speed with a dough hook for 2 minutes until ingredients combine. 5. Increase mixer speed to medium and knead for 8 minutes until dough becomes smooth and elastic. 6. Transfer dough to a lightly oiled bowl and cover with plastic wrap. 7. Let dough rise in a warm place for 1 hour until doubled in size. 8. Punch down the risen dough to release air bubbles. 9. Divide dough into 8 equal portions using a kitchen scale for accuracy. 10. Shape each portion into a smooth ball by tucking edges underneath. 11. Place dough balls 2 inches apart on a parchment-lined baking sheet. 12. Flatten each ball slightly with your palm to create bun shapes. 13. Cover buns loosely with a clean kitchen towel and let rise for 45 minutes. 14. Preheat oven to 375°F during the last 15 minutes of rising time. 15. Whisk together 1 egg yolk and 1 tbsp water in a small bowl. 16. Brush the egg wash gently over the tops of the risen buns. 17. Combine 2 tbsp milk, 2 minced garlic cloves, 1 tbsp chopped fresh parsley, and 1 tsp dried oregano in another bowl. 18. Brush the garlic herb mixture evenly over the egg-washed buns. 19. Bake at 375°F for 18-20 minutes until golden brown and hollow-sounding when tapped. 20. Transfer buns to a wire rack to cool completely before slicing. During that final rise, don’t rush the process—proper rising gives you that light, airy texture you’re after. When brushing on the garlic herb mixture, be generous but avoid pooling, as too much liquid can create soggy spots. For the most even browning, rotate your baking sheet halfway through baking if your oven has hot spots. Definitely make these buns the star of your next burger night—their soft, pillowy texture holds up beautifully to juicy patties without getting soggy. The garlic and herb crust adds such depth of flavor that you might find yourself eating one plain, straight from the cooling rack.
Sweet Potato Hamburger Buns
A couple of weeks ago, I found myself with a mountain of sweet potatoes from my CSA box and a serious burger craving—this recipe was born from that delicious dilemma. I’ve always loved how sweet potatoes add natural sweetness and moisture to baked goods, and these buns have become my go-to for burger nights ever since.
Ingredients
– 1 cup mashed sweet potato
– 3/4 cup warm water (110°F)
– 2 1/4 tsp active dry yeast
– 1 tbsp granulated sugar
– 3 1/2 cups all-purpose flour
– 1 tsp salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 tbsp milk
Instructions
1. Combine 3/4 cup warm water (110°F), 2 1/4 tsp active dry yeast, and 1 tbsp granulated sugar in a small bowl.
2. Let the yeast mixture sit for 5 minutes until foamy.
3. In a large mixing bowl, whisk together 3 1/2 cups all-purpose flour and 1 tsp salt.
4. Add 1 cup mashed sweet potato, 1/4 cup melted unsalted butter, and the yeast mixture to the flour.
5. Mix with a dough hook on medium speed for 8 minutes until the dough becomes smooth and elastic.
6. Transfer the dough to a lightly oiled bowl, turning to coat all sides.
7. Cover the bowl with plastic wrap and let rise in a warm place for 1 hour until doubled in size.
8. Punch down the dough to release air bubbles.
9. Divide the dough into 8 equal portions using a kitchen scale for accuracy.
10. Shape each portion into a smooth ball by tucking the edges underneath.
11. Place the dough balls 2 inches apart on a parchment-lined baking sheet.
12. Cover loosely with a clean kitchen towel and let rise for 45 minutes until puffy.
13. Preheat your oven to 375°F during the last 15 minutes of rising.
14. Whisk together 1 large egg and 1 tbsp milk in a small bowl.
15. Gently brush the egg wash over the top of each bun using a pastry brush.
16. Bake for 18-20 minutes until golden brown and the internal temperature reaches 190°F.
17. Transfer the buns to a wire rack to cool completely.
These buns have a wonderfully soft, slightly sweet crumb that holds up beautifully to juicy burgers without getting soggy. The subtle orange hue makes them visually striking, and they’re sturdy enough for pulled pork sandwiches too—just toast them lightly before serving for extra texture.
Vegan Hamburger Buns
Trying to find the perfect vegan hamburger bun used to be my culinary white whale—until I started baking my own. There’s something magical about pulling these golden, pillowy buns from the oven, filling the kitchen with that warm, yeasty aroma that reminds me of my grandmother’s baking days. Now I make these weekly, and they’ve become the foundation for our favorite burger nights.
Ingredients
– 1 cup warm water
– 2 tbsp granulated sugar
– 2 ¼ tsp active dry yeast
– 3 cups all-purpose flour
– 1 tsp salt
– ¼ cup vegetable oil
– 3 tbsp aquafaba
– 1 tbsp plant-based milk
– 1 tbsp sesame seeds
Instructions
1. Combine 1 cup warm water (110°F), 2 tbsp sugar, and 2 ¼ tsp yeast in a large bowl and let sit for 5 minutes until foamy.
2. Add 3 cups flour, 1 tsp salt, ¼ cup vegetable oil, and 3 tbsp aquafaba to the yeast mixture.
3. Mix on low speed with a dough hook for 2 minutes until ingredients are combined.
4. Increase mixer speed to medium and knead for 5 minutes until dough is smooth and elastic.
5. Transfer dough to a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
6. Punch down the dough and divide into 8 equal portions on a lightly floured surface.
7. Shape each portion into a smooth ball by pulling dough edges underneath.
8. Place dough balls 2 inches apart on a parchment-lined baking sheet and flatten slightly with your palm.
9. Cover buns with the damp cloth and let rise for 30 minutes until puffy.
10. Preheat oven to 375°F during the last 10 minutes of rising time.
11. Brush buns gently with 1 tbsp plant-based milk using a pastry brush.
12. Sprinkle 1 tbsp sesame seeds evenly over the brushed buns.
13. Bake at 375°F for 15-18 minutes until golden brown and hollow-sounding when tapped.
14. Transfer buns to a wire rack and let cool completely before slicing.
Nothing beats the soft, tender crumb of these homemade buns that hold up beautifully to juicy burger patties without getting soggy. Their subtle sweetness perfectly complements savory fillings, and I love using any leftovers for next-day breakfast sandwiches—they stay remarkably fresh overnight when stored in an airtight container.
Gluten-Free Hamburger Buns
Ever since my doctor suggested I try cutting back on gluten, I’ve been on a mission to recreate all my favorite comfort foods. These gluten-free hamburger buns have become my go-to recipe—they’re so good my family can’t even tell the difference from traditional buns! I love making a big batch on Sunday afternoons while listening to my favorite podcast.
Ingredients
– 2 cups gluten-free all-purpose flour
– 1 tbsp xanthan gum
– 1 packet active dry yeast
– 1 tbsp granulated sugar
– 1 cup warm water (110°F)
– 1/4 cup olive oil
– 1 large egg
– 1 tsp salt
– 1 egg white for egg wash
– 2 tbsp sesame seeds
Instructions
1. Combine warm water (110°F), sugar, and yeast in a small bowl and let sit for 5 minutes until foamy.
2. In a large mixing bowl, whisk together gluten-free flour, xanthan gum, and salt.
3. Add the yeast mixture, olive oil, and egg to the dry ingredients.
4. Mix on medium speed with a stand mixer for 3 minutes until a smooth dough forms.
5. Cover the bowl with a damp kitchen towel and let rise in a warm place for 1 hour.
6. Divide the dough into 6 equal portions and shape into round bun shapes.
7. Place buns on a parchment-lined baking sheet, spacing them 2 inches apart.
8. Cover with the damp towel again and let rise for 30 minutes.
9. Preheat your oven to 375°F during the final 10 minutes of rising.
10. Brush the tops of the buns with egg white using a pastry brush.
11. Sprinkle sesame seeds evenly over the brushed surfaces.
12. Bake for 18-20 minutes until golden brown and the internal temperature reaches 190°F.
13. Transfer buns to a wire rack to cool completely.
Very soft and surprisingly sturdy, these buns hold up beautifully to juicy burgers without getting soggy. Their slightly sweet flavor pairs wonderfully with savory fillings, and I love using any leftovers for breakfast sandwiches the next morning—they toast up perfectly in the oven!
Cheesy Jalapeño Hamburger Buns
Finally, after years of searching for the perfect burger bun that could stand up to juicy patties without getting soggy, I stumbled upon this cheesy jalapeño version during a backyard barbecue experiment. I was tired of boring buns that disappeared beneath the toppings, so I decided to add some personality with spicy jalapeños and melty cheese. Now these buns have become my go-to for burger nights, and they always disappear faster than the burgers themselves!
Ingredients
– 3 ½ cups all-purpose flour
– 1 cup warm water (110°F)
– 2 tbsp granulated sugar
– 2 ¼ tsp active dry yeast
– 1 tsp salt
– ¼ cup unsalted butter, melted
– 1 large egg
– ½ cup shredded cheddar cheese
– 2 tbsp finely chopped pickled jalapeños
– 1 tbsp milk
Instructions
1. Combine 1 cup warm water (110°F), 2 tbsp granulated sugar, and 2 ¼ tsp active dry yeast in a large bowl and let sit for 5 minutes until foamy.
2. Tip: Test water temperature with a thermometer—too hot will kill the yeast, too cold won’t activate it properly.
3. Add ¼ cup melted unsalted butter, 1 large egg, and 1 tsp salt to the yeast mixture and whisk until smooth.
4. Gradually mix in 3 ½ cups all-purpose flour until a shaggy dough forms.
5. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
6. Tip: Dough is ready when it springs back slowly after pressing with a finger.
7. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
8. Punch down the dough and knead in ½ cup shredded cheddar cheese and 2 tbsp chopped pickled jalapeños until evenly distributed.
9. Divide dough into 8 equal pieces and shape each into a smooth ball.
10. Place balls on a parchment-lined baking sheet, cover, and let rise for 30 minutes until puffy.
11. Preheat oven to 375°F.
12. Brush risen buns with 1 tbsp milk for a golden crust.
13. Tip: Use a pastry brush for even coverage to prevent dry spots.
14. Bake for 18-20 minutes until golden brown and internal temperature reaches 190°F.
15. Transfer buns to a wire rack to cool completely.
Remarkably soft with a slight chew, these buns deliver a spicy kick from the jalapeños that pairs perfectly with the melted cheddar in every bite. I love using them for pulled pork sandwiches too—the cheese creates little crispy edges when toasted that add fantastic texture. They stay fresh for days and make even simple turkey burgers feel like a gourmet treat!
Honey Oat Hamburger Buns
Every time I make burgers at home, I find myself disappointed by store-bought buns that either fall apart or taste like sweet cardboard. That’s why I started baking these honey oat hamburger buns – they’re sturdy enough to hold even the juiciest patties but still soft and flavorful. Honestly, once you try homemade buns, you’ll never go back to the plastic-wrapped versions again.
Ingredients
– 3 1/2 cups all-purpose flour
– 1 cup old-fashioned oats
– 1 packet active dry yeast
– 1 cup warm water (110°F)
– 1/4 cup honey
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 tsp salt
– 1 tbsp milk
– 2 tbsp additional oats for topping
Instructions
1. Combine warm water (110°F), honey, and yeast in a large bowl and let sit for 5 minutes until foamy.
2. Whisk in melted butter and egg until fully incorporated.
3. Mix in flour, 1 cup oats, and salt until a shaggy dough forms.
4. Turn dough onto a floured surface and knead for 8 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
6. Punch down dough and divide into 8 equal portions.
7. Shape each portion into a smooth ball and place on a parchment-lined baking sheet 2 inches apart.
8. Flatten each ball gently to about 1-inch thickness.
9. Brush tops with milk and sprinkle with remaining oats.
10. Cover buns loosely and let rise for 30 minutes until puffy.
11. Preheat oven to 375°F during the last 10 minutes of rising.
12. Bake for 15-18 minutes until golden brown and internal temperature reaches 190°F.
13. Transfer buns to a wire rack to cool completely.
Nothing beats the combination of chewy texture from the oats and subtle sweetness from the honey in these buns. They’re perfect for backyard burgers but also make amazing breakfast sandwiches when sliced and toasted. I love watching my kids actually eat the entire bun instead of just picking at the burger inside.
Sourdough Hamburger Buns
My sourdough journey began when my starter, Bubbles, outgrew my weekly bread baking—these hamburger buns were my delicious solution to using up that extra discard. They’ve since become my go-to for summer grilling nights, with a chewy crust that holds up to juicy burgers without getting soggy. Making them feels like a small triumph, especially when I see that golden, flour-dusted top fresh from the oven.
Ingredients
– 1 cup active sourdough starter
– 3 ½ cups all-purpose flour
– 1 cup whole milk, warmed to 110°F
– 3 tbsp unsalted butter, melted
– 2 tbsp granulated sugar
– 1 ½ tsp fine sea salt
– 1 large egg, beaten
– 1 tbsp sesame seeds (optional)
Instructions
1. In a large bowl, combine 1 cup active sourdough starter, 1 cup whole milk warmed to 110°F, 3 tbsp melted unsalted butter, and 2 tbsp granulated sugar, whisking until smooth.
2. Mix in 3 ½ cups all-purpose flour and 1 ½ tsp fine sea salt with a wooden spoon until a shaggy dough forms.
3. Knead the dough on a floured surface for 8–10 minutes until it becomes smooth and elastic, adding a sprinkle of flour if it feels too sticky—this develops the gluten for a better rise.
4. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise at room temperature (70–75°F) for 4–6 hours, or until it has doubled in size.
5. Gently punch down the dough to release air bubbles, then divide it into 8 equal portions using a bench scraper for accuracy.
6. Shape each portion into a smooth ball by tucking the edges underneath, then place them on a parchment-lined baking sheet spaced 2 inches apart.
7. Flatten each ball slightly with your palm to about 1-inch thickness, cover with the damp cloth, and proof for 1–2 hours until puffy.
8. Preheat your oven to 375°F and brush the tops of the buns with 1 large beaten egg; for extra crunch, sprinkle 1 tbsp sesame seeds evenly over them if using.
9. Bake for 18–20 minutes until the buns are golden brown and sound hollow when tapped on the bottom—this ensures they’re fully cooked inside.
10. Transfer the buns to a wire rack to cool completely before slicing to avoid a gummy texture.Velvety soft with a subtle tang, these buns have a sturdy crumb that soaks up burger juices without falling apart. I love toasting them lightly for a bit of extra crispness, or using leftovers for next-day breakfast sandwiches with scrambled eggs and avocado.
Potato Hamburger Buns
Diving into my kitchen experiments last weekend led me to create these incredibly soft potato hamburger buns that have quickly become my new favorite. I was tired of store-bought buns that either got soggy or fell apart, so I decided to put my grandma’s potato roll technique to the test. Honestly, the addition of mashed potatoes makes all the difference in creating that perfect, pillowy texture that holds up to even the juiciest burgers.
Ingredients
– 1 cup mashed potatoes
– 1 cup warm water (110°F)
– 2 ¼ teaspoons active dry yeast
– ¼ cup granulated sugar
– 3 cups all-purpose flour
– 1 teaspoon salt
– ¼ cup unsalted butter, melted
– 1 large egg
– 1 tablespoon milk
– 1 tablespoon sesame seeds
Instructions
1. Combine 1 cup warm water (110°F), 2 ¼ teaspoons active dry yeast, and ¼ cup granulated sugar in a large mixing bowl and let sit for 5 minutes until foamy.
2. Add 1 cup mashed potatoes, 3 cups all-purpose flour, 1 teaspoon salt, and ¼ cup melted unsalted butter to the yeast mixture.
3. Mix on low speed with a dough hook for 2 minutes until ingredients are combined, then increase to medium speed and knead for 8 minutes until the dough is smooth and elastic.
4. Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm place for 1 hour until doubled in size.
5. Punch down the risen dough and divide into 8 equal portions on a lightly floured surface.
6. Shape each portion into a smooth ball by pulling the edges underneath and pinching to seal.
7. Place the shaped buns 2 inches apart on a parchment-lined baking sheet, cover with the damp towel, and let rise for 45 minutes until puffy.
8. Preheat your oven to 375°F during the last 15 minutes of the second rise.
9. Whisk together 1 large egg and 1 tablespoon milk in a small bowl to create an egg wash.
10. Gently brush the top of each risen bun with the egg wash using a pastry brush.
11. Sprinkle 1 tablespoon sesame seeds evenly over the brushed buns.
12. Bake at 375°F for 18-20 minutes until golden brown and the internal temperature reaches 190°F when tested with an instant-read thermometer.
13. Transfer the baked buns to a wire rack and let cool completely before slicing.
Just imagine biting into these buns—they’re incredibly soft with a slight chewiness that holds up beautifully to burger juices without getting soggy. The potato adds a subtle sweetness that complements savory fillings perfectly, and I love using them for breakfast sandwiches the next day too.
Pretzel Hamburger Buns
Every time I host a backyard barbecue, I find myself searching for that perfect bun that can stand up to juicy burgers without getting soggy. That’s when I started experimenting with pretzel hamburger buns, and let me tell you, they’ve become my go-to for summer gatherings. There’s something magical about that chewy pretzel exterior combined with a soft, fluffy interior that elevates even the simplest burger.
Ingredients
- 1 ½ cups warm water (110°F)
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 4 ½ cups all-purpose flour
- 2 teaspoons kosher salt
- 2 tablespoons unsalted butter, melted
- ¼ cup baking soda
- 1 large egg, beaten
- coarse sea salt for sprinkling
Instructions
- Combine 1 ½ cups warm water (110°F), 2 ¼ teaspoons active dry yeast, and 1 tablespoon granulated sugar in a large mixing bowl.
- Let the mixture sit for 5 minutes until foamy and activated.
- Add 4 ½ cups all-purpose flour, 2 teaspoons kosher salt, and 2 tablespoons melted unsalted butter to the yeast mixture.
- Mix on low speed with a dough hook attachment for 2 minutes until ingredients are combined.
- Increase mixer speed to medium and knead for 8 minutes until dough is smooth and elastic.
- Transfer dough to a lightly oiled bowl, turning to coat all sides.
- Cover bowl with plastic wrap and let rise in a warm place for 1 hour until doubled in size.
- Punch down the risen dough and turn it out onto a lightly floured surface.
- Divide dough into 8 equal portions using a bench scraper or sharp knife.
- Shape each portion into a smooth ball by pulling dough edges underneath.
- Place shaped buns 2 inches apart on a parchment-lined baking sheet.
- Cover buns loosely with a clean kitchen towel and let rise for 30 minutes until puffy.
- Preheat oven to 400°F while buns are rising.
- Bring 8 cups of water and ¼ cup baking soda to a boil in a large pot.
- Boil 2-3 buns at a time for 30 seconds per side using a slotted spoon.
- Return boiled buns to the baking sheet, spacing them 2 inches apart.
- Brush each bun generously with 1 large beaten egg using a pastry brush.
- Sprinkle coarse sea salt evenly over the egg-washed buns.
- Use a sharp knife to make a shallow X-shaped slash on top of each bun.
- Bake at 400°F for 18-20 minutes until deep golden brown and hollow-sounding when tapped.
- Transfer buns to a wire rack to cool completely before slicing.
Hearty and substantial, these buns have that signature pretzel chew with a tender crumb that holds up beautifully to even the messiest burger toppings. The subtle saltiness perfectly balances rich burger flavors, making them ideal for loaded bacon cheeseburgers or pulled pork sandwiches. I love serving them slightly warm with a pat of herb butter melted into the center for an extra special touch.
Everything Bagel Hamburger Buns
Last week, I found myself staring at a package of store-bought hamburger buns that were disappointingly bland, and I remembered my grandmother’s advice: if you want something done right, sometimes you just have to bake it yourself. That’s when I decided to combine the irresistible seasoning of everything bagels with the soft, pillowy texture of homemade burger buns—trust me, your next cookout will thank you.
Ingredients
– 1 cup warm water
– 2 ¼ teaspoons active dry yeast
– 2 tablespoons granulated sugar
– 3 cups all-purpose flour
– 1 teaspoon salt
– ¼ cup unsalted butter, melted
– 1 large egg
– 1 tablespoon everything bagel seasoning
– 1 tablespoon milk
Instructions
1. Combine 1 cup warm water (about 110°F), 2 ¼ teaspoons active dry yeast, and 2 tablespoons granulated sugar in a large bowl, then let it sit for 5 minutes until foamy.
2. Add 3 cups all-purpose flour, 1 teaspoon salt, ¼ cup melted unsalted butter, and 1 large egg to the yeast mixture, stirring until a shaggy dough forms.
3. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic, adding a sprinkle of flour if it feels too sticky.
4. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
5. Punch down the risen dough and divide it into 8 equal pieces on a lightly floured surface.
6. Shape each piece into a smooth ball by tucking the edges underneath, then place them on a parchment-lined baking sheet 2 inches apart.
7. Cover the shaped buns with the damp cloth and let them rise for 30 minutes until puffy.
8. Preheat your oven to 375°F while the buns are rising.
9. Whisk together the remaining egg and 1 tablespoon milk in a small bowl, then brush it gently over the top of each bun.
10. Sprinkle 1 tablespoon everything bagel seasoning evenly over the egg-washed buns, pressing lightly to help it adhere.
11. Bake the buns at 375°F for 15–18 minutes until golden brown and they sound hollow when tapped on the bottom.
12. Transfer the baked buns to a wire rack to cool completely before slicing. Crunchy on the outside with a soft, airy crumb, these buns add a savory kick to any burger or sandwich. Consider toasting them lightly for extra crispness or using them as a base for breakfast sliders with eggs and cheese—they’re so versatile, you might just skip the store-bought version forever.
Spelt Flour Hamburger Buns
Crafting the perfect burger bun has been my kitchen quest for years, and I finally nailed it with these spelt flour beauties. I discovered this recipe during a pantry clean-out when I realized my whole wheat flour had gone bad, forcing me to get creative with spelt. Now these slightly nutty, tender buns have become my go-to for burger nights and beyond.
Ingredients
– 3 1/2 cups spelt flour
– 1 cup warm water (110°F)
– 1/4 cup honey
– 1/4 cup olive oil
– 1 large egg
– 2 1/4 tsp active dry yeast
– 1 tsp salt
– 1 tbsp milk
– 1 tbsp sesame seeds
Instructions
1. Combine warm water (110°F), honey, and active dry yeast in a large bowl, then let sit for 5 minutes until foamy.
2. Tip: Test water temperature with a kitchen thermometer—too hot will kill the yeast, too cold won’t activate it properly.
3. Add olive oil, egg, and salt to the yeast mixture, whisking until fully incorporated.
4. Gradually mix in spelt flour until a shaggy dough forms.
5. Turn dough onto a floured surface and knead for 8 minutes until smooth and elastic.
6. Tip: Spelt flour has less gluten than regular flour, so stop kneading as soon as the dough becomes smooth to avoid toughness.
7. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
8. Punch down dough and divide into 8 equal portions.
9. Shape each portion into a smooth ball and place on a parchment-lined baking sheet 2 inches apart.
10. Flatten each ball slightly with your palm to create the classic bun shape.
11. Cover buns with the damp towel and let rise for 30 minutes until puffy.
12. Preheat oven to 375°F during the final 10 minutes of rising.
13. Brush risen buns lightly with milk and sprinkle evenly with sesame seeds.
14. Tip: For extra shine, you can use an egg wash instead of milk, but I prefer milk’s subtle flavor with spelt.
15. Bake at 375°F for 18-20 minutes until golden brown and hollow-sounding when tapped.
16. Transfer buns to a wire rack to cool completely before slicing.
Hearty yet delicate, these buns offer a wonderful nutty flavor that pairs beautifully with both beef and veggie burgers. Their tender crumb holds up to juicy patties without getting soggy, and I love using leftover buns for breakfast sandwiches the next morning—they toast up beautifully with a bit of butter and jam.
Rosemary Olive Oil Hamburger Buns
Mmm, there’s something magical about baking your own burger buns that transforms an ordinary dinner into something special. I discovered this recipe during a summer barbecue when store-bought buns kept falling apart under juicy patties, and now I swear by these rosemary olive oil beauties for every burger night. They’ve become my go-to for impressing guests without spending hours in the kitchen.
Ingredients
– 1 cup warm water (110°F)
– 2 tbsp granulated sugar
– 2 ¼ tsp active dry yeast
– 3 cups all-purpose flour
– 1 tsp salt
– 2 tbsp fresh rosemary, finely chopped
– ¼ cup extra virgin olive oil
– 1 large egg
– 1 tbsp water
– 2 tbsp sesame seeds
Instructions
1. Combine 1 cup warm water (110°F), 2 tbsp granulated sugar, and 2 ¼ tsp active dry yeast in a large bowl and let sit for 5 minutes until foamy.
2. Tip: Use a kitchen thermometer to ensure water is exactly 110°F—too hot kills yeast, too cold slows activation.
3. Add 3 cups all-purpose flour, 1 tsp salt, 2 tbsp fresh rosemary, and ¼ cup extra virgin olive oil to the yeast mixture.
4. Mix with a wooden spoon until a shaggy dough forms, about 2 minutes.
5. Turn dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic.
6. Tip: Knead until dough springs back when poked—this develops gluten for soft, structured buns.
7. Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
8. Punch down dough and divide into 8 equal pieces on a lightly floured surface.
9. Shape each piece into a smooth ball by pulling edges underneath and placing seam-side down on a parchment-lined baking sheet.
10. Cover buns with a damp towel and let rise for 30 minutes until puffy.
11. Preheat oven to 375°F while buns rise.
12. Whisk 1 large egg with 1 tbsp water in a small bowl to make an egg wash.
13. Brush tops of risen buns with egg wash and sprinkle evenly with 2 tbsp sesame seeds.
14. Tip: Brushing egg wash gently avoids deflating buns and ensures golden, glossy tops.
15. Bake at 375°F for 18–20 minutes until golden brown and internal temperature reaches 190°F.
16. Transfer buns to a wire rack to cool completely before slicing. These buns boast a tender crumb with a slight chew, infused with earthy rosemary and fruity olive oil notes that elevate even simple beef patties. I love using them for pulled pork sandwiches or tearing them apart to dip into soups—their sturdy yet soft texture holds up beautifully without overwhelming fillings.
Onion Poppy Seed Hamburger Buns
These onion poppy seed hamburger buns have become my go-to for summer grilling season after I accidentally created them during a pantry clean-out experiment. That happy kitchen accident resulted in the most flavorful, aromatic buns that make even simple burgers feel gourmet.
Ingredients
– 3 ½ cups all-purpose flour
– 1 cup warm water (110°F)
– ¼ cup granulated sugar
– 2 ¼ teaspoons active dry yeast
– 1 large egg
– ¼ cup unsalted butter, melted
– 1 teaspoon salt
– ½ cup finely chopped yellow onion
– 2 tablespoons poppy seeds
– 1 tablespoon milk
Instructions
1. Combine 1 cup warm water (110°F), ¼ cup granulated sugar, and 2 ¼ teaspoons active dry yeast in a large mixing bowl and let sit for 5 minutes until foamy.
2. Add 1 large egg, ¼ cup melted unsalted butter, and 1 teaspoon salt to the yeast mixture and whisk until fully incorporated.
3. Gradually mix in 3 ½ cups all-purpose flour until a shaggy dough forms.
4. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
6. Punch down the dough and divide into 8 equal portions.
7. Shape each portion into a smooth ball and place on a parchment-lined baking sheet 2 inches apart.
8. Cover the shaped buns with the damp towel and let rise for 30 minutes until puffy.
9. Preheat your oven to 375°F during the final 10 minutes of rising.
10. Gently press ½ cup finely chopped yellow onion and 2 tablespoons poppy seeds into the top of each bun.
11. Brush the buns lightly with 1 tablespoon milk using a pastry brush.
12. Bake at 375°F for 18-20 minutes until golden brown and sound hollow when tapped.
13. Transfer the buns to a wire rack and let cool completely before slicing.
Buttery and soft with that satisfying onion crunch, these buns elevate any burger night. I love using them for pulled pork sandwiches too—the poppy seeds add wonderful texture against the tender meat.
Multigrain Hamburger Buns
Diving into homemade bread baking transformed my burger nights completely. I used to settle for store-bought buns until I discovered how much flavor and texture these multigrain beauties add. Now my family actually fights over who gets the last one!
Ingredients
– 1 cup warm water (110°F)
– 2 tbsp honey
– 2 ¼ tsp active dry yeast
– 3 cups bread flour
– ½ cup multigrain flour
– 1 tsp salt
– ¼ cup vegetable oil
– 1 large egg
– 2 tbsp milk
– 2 tbsp sesame seeds
Instructions
1. Combine 1 cup warm water (110°F), 2 tbsp honey, and 2 ¼ tsp active dry yeast in a large bowl.
2. Let the yeast mixture sit for 5 minutes until foamy.
3. Add 3 cups bread flour, ½ cup multigrain flour, and 1 tsp salt to the yeast mixture.
4. Pour in ¼ cup vegetable oil and mix until a shaggy dough forms.
5. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover with a damp towel, and let rise for 1 hour in a warm spot.
7. Punch down the risen dough and divide into 8 equal pieces.
8. Shape each piece into a smooth ball and place on a parchment-lined baking sheet.
9. Flatten each ball gently to about ¾-inch thickness.
10. Cover the shaped buns and let rise for 30 minutes until puffy.
11. Preheat your oven to 375°F during the final 10 minutes of rising.
12. Whisk together 1 large egg and 2 tbsp milk in a small bowl.
13. Brush the egg wash lightly over the top of each bun.
14. Sprinkle 2 tbsp sesame seeds evenly over the brushed buns.
15. Bake at 375°F for 15-18 minutes until golden brown and hollow-sounding when tapped.
16. Transfer the baked buns to a wire rack to cool completely.
Just pulled from the oven, these buns boast a wonderfully soft interior with that satisfying multigrain chew. Their nutty flavor stands up beautifully to juicy burgers but also makes incredible breakfast sandwiches. I love splitting them horizontally and toasting them lightly before loading up with my favorite fillings.
Parmesan Herb Hamburger Buns
Usually, I find myself reaching for store-bought buns in a pinch, but after one too many disappointingly bland burger nights, I decided it was time to create a homemade version that could truly elevate a simple patty. Using my grandmother’s trick of adding herbs directly into the dough, these Parmesan Herb Hamburger Buns have become my go-to for weekend cookouts and have completely changed my burger game.
Ingredients
– 3 1/2 cups all-purpose flour
– 1 cup warm water (110°F)
– 1/4 cup grated Parmesan cheese
– 3 tbsp unsalted butter, melted
– 2 tbsp fresh parsley, chopped
– 1 tbsp fresh basil, chopped
– 2 1/4 tsp active dry yeast
– 1 tbsp granulated sugar
– 1 tsp salt
– 1 large egg
– 1 tbsp milk
Instructions
1. Combine 1 cup warm water (110°F), 2 1/4 tsp active dry yeast, and 1 tbsp granulated sugar in a large mixing bowl and let it sit for 5 minutes until foamy.
2. Tip: Test the water temperature with a kitchen thermometer to ensure it’s warm but not hot, which can kill the yeast.
3. Add 3 1/2 cups all-purpose flour, 1/4 cup grated Parmesan cheese, 3 tbsp melted unsalted butter, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh basil, and 1 tsp salt to the yeast mixture.
4. Mix the ingredients on low speed with a dough hook for 2 minutes until a shaggy dough forms.
5. Increase the mixer speed to medium and knead the dough for 8 minutes until it becomes smooth and elastic.
6. Tip: To check if the dough is kneaded enough, gently stretch a small piece—it should form a thin, translucent “windowpane” without tearing.
7. Place the dough in a lightly oiled bowl, cover it with a damp kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
8. Punch down the dough to release air bubbles and divide it into 8 equal portions on a floured surface.
9. Shape each portion into a smooth ball and place them 2 inches apart on a parchment-lined baking sheet.
10. Flatten each ball gently with the palm of your hand to form a bun shape about 1/2-inch thick.
11. Cover the buns with the damp towel again and let them rise for 30 minutes until puffy.
12. Preheat your oven to 375°F while the buns are rising.
13. Whisk together 1 large egg and 1 tbsp milk in a small bowl to create an egg wash.
14. Brush the tops of the risen buns lightly with the egg wash using a pastry brush.
15. Tip: For extra flavor and a golden crust, sprinkle additional grated Parmesan cheese on top after applying the egg wash.
16. Bake the buns in the preheated oven for 15-18 minutes until they are golden brown and sound hollow when tapped on the bottom.
17. Transfer the baked buns to a wire rack to cool completely before slicing.
Outstandingly soft with a slight chew, these buns boast a savory Parmesan flavor that complements any burger without overwhelming it. I love using them for pulled pork sandwiches too—the herbaceous notes cut through the richness beautifully, making every bite feel thoughtfully crafted.
Soft Milk Hamburger Buns
Zesty homemade bread always reminds me of my grandmother’s kitchen, where the smell of fresh buns would fill the house every Sunday morning. I’ve perfected this soft milk hamburger bun recipe after countless backyard barbecues and family gatherings. Nothing beats the satisfaction of serving burgers on buns you made yourself—they’re so much better than store-bought!
Ingredients
– 4 cups all-purpose flour
– 1 cup whole milk
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter
– 1 large egg
– 2 1/4 tsp active dry yeast
– 1 tsp salt
– 1 tbsp water
Instructions
1. Heat the milk to 110°F in a small saucepan, then stir in the sugar until dissolved.
2. Sprinkle the yeast over the warm milk mixture and let it sit for 5 minutes until foamy.
3. Whisk the egg in a small bowl until smooth and pale yellow.
4. Combine the flour and salt in a large mixing bowl, creating a well in the center.
5. Pour the yeast mixture, beaten egg, and melted butter into the flour well.
6. Mix with a wooden spoon until a shaggy dough forms, then knead on a floured surface for 8 minutes until smooth and elastic.
7. Place the dough in a greased bowl, cover with a damp kitchen towel, and let rise in a warm place for 1 hour until doubled in size.
8. Punch down the dough to release air bubbles, then divide into 8 equal portions.
9. Shape each portion into a smooth ball by pulling the edges underneath.
10. Place the dough balls 2 inches apart on a parchment-lined baking sheet.
11. Cover with the damp towel and let rise for 45 minutes until puffy.
12. Preheat your oven to 375°F during the last 15 minutes of rising time.
13. Whisk the water with 1 tablespoon of the reserved beaten egg to make an egg wash.
14. Gently brush the egg wash over the tops of the risen buns using a pastry brush.
15. Bake for 18-20 minutes until golden brown and the internal temperature reaches 190°F.
16. Transfer the buns to a wire rack to cool completely before slicing.
Nothing compares to the pillowy softness these buns bring to your burger experience—they’re sturdy enough to hold juicy patties yet tender enough to melt in your mouth. Now that you’ve mastered the basic recipe, try sprinkling sesame seeds or everything bagel seasoning before baking for extra flavor. Next time you fire up the grill, these homemade buns will elevate your burgers from ordinary to extraordinary.
Summary
Elevate your grilling game with these 20 fluffy hamburger bun recipes! From classic brioche to creative whole wheat and gluten-free options, there’s a perfect bun for every burger. We hope you find a new favorite—give one a try, leave a comment sharing which you loved, and pin this roundup to your Pinterest boards for easy reference all season long. Happy grilling!
