Just imagine biting into a juicy burger cradled by the perfect fluffy bun—it’s the secret to burger bliss! Whether you’re grilling up quick weeknight dinners or hosting a summer barbecue, the right bun makes all the difference. Get ready to elevate your burger game with these 20 irresistible recipes that promise soft, pillowy perfection every time. Let’s dive in and find your new favorite!
Classic Homemade Hamburger Buns
Whether you’re grilling burgers for a summer barbecue or just craving a fresh, soft bun for your homemade patties, mastering these classic hamburger buns is a game-changer. With a methodical approach, even beginners can achieve bakery-quality results right in their own kitchen.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup warm water (about 110°F, or warm to the touch)
– 2 tbsp granulated sugar
– 1 packet (2 1/4 tsp) active dry yeast
– 3 cups all-purpose flour, plus more for dusting
– 1 tsp salt
– 1/4 cup unsalted butter, softened (or vegetable shortening)
– 1 large egg, for egg wash
– 1 tbsp sesame seeds, optional for topping
Instructions
1. In a large bowl, combine the warm water, granulated sugar, and active dry yeast; let it sit for 5–10 minutes until foamy, which indicates the yeast is active.
2. Add the all-purpose flour, salt, and softened unsalted butter to the yeast mixture, stirring with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic, adding a little more flour if it’s too sticky.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1–2 hours until doubled in size.
5. Punch down the risen dough to release air bubbles, then divide it into 8 equal pieces and shape each into a smooth ball.
6. Arrange the dough balls on a parchment-lined baking sheet, spacing them 2 inches apart, cover with the towel, and let rise again for 30–45 minutes until puffy.
7. Preheat your oven to 375°F and whisk the large egg with 1 tablespoon of water to make an egg wash.
8. Gently brush the tops of the risen buns with the egg wash, then sprinkle with sesame seeds if desired for a classic look.
9. Bake the buns in the preheated oven for 12–15 minutes until golden brown and they sound hollow when tapped on the bottom.
10. Transfer the buns to a wire rack and let them cool completely before slicing to prevent them from becoming gummy.
Fresh from the oven, these buns boast a soft, pillowy interior with a slightly crisp crust, perfect for holding juicy burgers without falling apart. For a creative twist, try toasting them lightly and using them for pulled pork sandwiches or as a base for breakfast sliders—their subtle sweetness complements both savory and hearty fillings beautifully.
Buttery Brioche Hamburger Buns
Ready to elevate your burger game? These buttery brioche hamburger buns are surprisingly simple to make from scratch, offering a soft, rich foundation that holds up to juicy patties without falling apart. Let’s walk through the process together, step by step.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 4 cups all-purpose flour (plus extra for dusting)
– 1/4 cup granulated sugar
– 1 packet (2 1/4 tsp) active dry yeast
– 1 tsp salt
– 1/2 cup whole milk, warmed to 110°F (use a thermometer for accuracy)
– 4 large eggs, at room temperature
– 1/2 cup unsalted butter, softened (cut into small pieces for easier mixing)
– 1 egg yolk mixed with 1 tbsp water (for egg wash)
– Sesame seeds for topping (optional)
Instructions
1. In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, and salt.
2. Add the warmed milk and 3 of the eggs to the dry ingredients, then mix on low speed until a shaggy dough forms, about 2 minutes.
3. With the mixer running on low, gradually add the softened butter pieces, one at a time, until fully incorporated, which should take about 5 minutes.
4. Increase the mixer speed to medium and knead the dough until it becomes smooth, elastic, and pulls away from the sides of the bowl, approximately 8-10 minutes.
5. Transfer the dough to a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
6. Punch down the risen dough to release air bubbles, then turn it out onto a lightly floured surface.
7. Divide the dough into 8 equal portions using a kitchen scale for consistency, and shape each into a smooth ball.
8. Place the dough balls on a parchment-lined baking sheet, spacing them about 3 inches apart, cover loosely with a clean kitchen towel, and let rise until puffy, about 45 minutes to 1 hour.
9. Preheat your oven to 375°F while the buns are rising.
10. Gently brush the tops of the risen buns with the egg wash, being careful not to deflate them, and sprinkle with sesame seeds if desired.
11. Bake the buns in the preheated oven until they are golden brown and sound hollow when tapped on the bottom, about 12-15 minutes.
12. Transfer the baked buns to a wire rack to cool completely before slicing, which prevents them from becoming gummy.
You’ll find these buns boast a tender, slightly sweet crumb with a golden, buttery crust that adds a luxurious touch to any burger. Try them toasted with a smear of garlic butter for a gourmet twist, or use them for sliders at your next gathering—their rich flavor pairs wonderfully with everything from beef to veggie patties.
Whole Wheat Hamburger Buns
Baking your own whole wheat hamburger buns might sound ambitious, but with this straightforward method, you’ll achieve soft, flavorful buns perfect for your favorite patties. Let’s walk through each step together to ensure success, even if you’re new to bread-making. You’ll be surprised how simple it is to create bakery-quality buns at home.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups whole wheat flour (plus extra for dusting)
– 1 cup all-purpose flour (for a lighter texture)
– 1 packet active dry yeast (about 2 1/4 teaspoons)
– 1 cup warm water (around 110°F, or warm to the touch)
– 1/4 cup honey (or maple syrup for a vegan option)
– 1/4 cup unsalted butter, melted (or vegetable oil)
– 1 teaspoon salt (adjust slightly if using salted butter)
– 1 large egg (for egg wash, optional but recommended for browning)
– 1 tablespoon sesame seeds (for topping, optional)
Instructions
1. In a large mixing bowl, combine the warm water and honey, stirring until the honey dissolves completely.
2. Sprinkle the active dry yeast over the water-honey mixture, let it sit for 5 minutes until foamy—this indicates the yeast is active.
3. Add the melted butter, whole wheat flour, all-purpose flour, and salt to the bowl, mixing with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic; if it sticks, add a tablespoon of all-purpose flour as needed.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough to release air, then divide it into 8 equal pieces using a kitchen scale for accuracy.
7. Shape each piece into a smooth ball by tucking the edges underneath, then place them on a parchment-lined baking sheet, spacing 2 inches apart.
8. Cover the buns with the damp towel again and let them rise for 30 minutes until puffy.
9. Preheat your oven to 375°F during the second rise to ensure it’s ready.
10. If using, whisk the egg with 1 tablespoon of water and brush it gently over the risen buns for a glossy finish, then sprinkle with sesame seeds.
11. Bake the buns in the preheated oven for 12-15 minutes until golden brown and they sound hollow when tapped on the bottom.
12. Transfer the buns to a wire rack to cool completely before slicing to prevent them from becoming gummy.
These buns boast a tender crumb with a subtle nutty flavor from the whole wheat, making them sturdy enough to hold juicy burgers without falling apart. Serve them toasted with your favorite toppings, or try splitting and toasting them for a breakfast sandwich—they stay fresh for days when stored in an airtight container.
Sesame Seed-Topped Hamburger Buns
Ever wondered how to make those soft, glossy-topped burger buns you see at bakeries? Even if you’re new to baking, this methodical recipe for sesame seed-topped hamburger buns breaks it down into simple, foolproof steps. You’ll be amazed at how straightforward it is to create bakery-quality buns right in your own kitchen.
Serving: 8 buns | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– 3 1/2 cups all-purpose flour, plus extra for dusting
– 1 cup warm water (110°F)
– 1/4 cup granulated sugar
– 1 packet (2 1/4 tsp) active dry yeast
– 1/4 cup unsalted butter, melted and cooled slightly
– 1 large egg, at room temperature
– 1 tsp salt
– 1 tbsp milk, for brushing
– 2 tbsp sesame seeds, for topping
Instructions
1. In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.
2. Add the melted butter, egg, and salt to the yeast mixture, whisking until smooth.
3. Gradually stir in the all-purpose flour until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Tip: The dough is ready when it springs back slowly when poked.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and divide it into 8 equal pieces, about 3 ounces each.
7. Shape each piece into a smooth ball by tucking the edges underneath. Tip: Roll gently on the counter to seal seams for even rising.
8. Place the balls on a parchment-lined baking sheet, spacing them 2 inches apart. Cover and let rise for 30 minutes.
9. Preheat your oven to 375°F. Brush the tops of the buns lightly with milk and sprinkle evenly with sesame seeds.
10. Bake for 18-20 minutes until golden brown and the internal temperature reaches 190°F. Tip: Tap the bottom—it should sound hollow when done.
11. Transfer the buns to a wire rack to cool completely before slicing.
Ready to enjoy? These buns boast a tender, fluffy crumb with a slight sweetness, while the sesame seeds add a nutty crunch. Serve them warm with your favorite burger fixings, or try them toasted for breakfast sandwiches—they hold up beautifully without getting soggy.
Garlic Herb Hamburger Buns
Forget store-bought buns that lack personality—these homemade Garlic Herb Hamburger Buns elevate any burger night with their soft, aromatic pull. Following this methodical guide, even beginners can achieve bakery-quality results by carefully combining simple ingredients and allowing time for the dough to develop its signature texture. Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup warm water (about 110°F, or warm to the touch)
– 2 ¼ teaspoons active dry yeast (check expiration date for best rise)
– 2 tablespoons granulated sugar (helps activate the yeast)
– 3 cups all-purpose flour, plus extra for dusting
– 1 teaspoon salt (adjust to taste)
– 3 tablespoons unsalted butter, melted and cooled slightly (or any neutral oil)
– 1 large egg, lightly beaten (for egg wash)
– 2 cloves garlic, minced (fresh is best for flavor)
– 1 tablespoon fresh parsley, finely chopped (or dried herbs if needed)
– 1 tablespoon olive oil (for brushing)
Instructions
1. In a large mixing bowl, combine 1 cup warm water, 2 ¼ teaspoons active dry yeast, and 2 tablespoons granulated sugar; let it sit for 5–10 minutes until foamy, indicating the yeast is active.
2. Tip: If the mixture doesn’t foam, the yeast may be expired—start over with fresh yeast to ensure proper rising.
3. Add 3 cups all-purpose flour, 1 teaspoon salt, and 3 tablespoons melted unsalted butter to the yeast mixture.
4. Stir with a wooden spoon until a shaggy dough forms, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1–2 hours until doubled in size.
6. Tip: For a faster rise, place the bowl in an oven turned off with the light on to create a warm environment.
7. Punch down the dough to release air, then divide it into 8 equal pieces on a floured surface.
8. Shape each piece into a smooth ball by tucking the edges underneath, then place them on a parchment-lined baking sheet, spacing 2 inches apart.
9. Cover the buns loosely with the damp towel and let them rise again for 30–45 minutes until puffy.
10. Preheat your oven to 375°F while the buns rise, ensuring even baking.
11. In a small bowl, mix 2 cloves minced garlic, 1 tablespoon fresh parsley, and 1 tablespoon olive oil to create the herb topping.
12. Brush the tops of the risen buns lightly with 1 large beaten egg for a golden finish, then spoon the garlic-herb mixture evenly over each bun.
13. Bake the buns in the preheated oven for 12–15 minutes, until they sound hollow when tapped and are golden brown.
14. Tip: Rotate the baking sheet halfway through baking to promote even browning and prevent hot spots.
15. Transfer the buns to a wire rack to cool completely before slicing, about 1 hour, to avoid a gummy texture.
Ready to serve, these buns boast a tender crumb with a subtle garlic aroma and herb-flecked crust that pairs perfectly with juicy burgers or as a side for soups. Their soft yet sturdy texture holds up to toppings without falling apart, making them ideal for a festive gathering or a simple weeknight meal—try splitting and toasting them for an extra crispy edge.
Potato Hamburger Buns
Whether you’re tired of store-bought buns or simply craving a homemade touch for your burgers, these potato hamburger buns offer a soft, pillowy texture that’s surprisingly easy to achieve. With just a few basic ingredients and a methodical approach, you’ll have bakery-quality buns ready to cradle your favorite fillings. Let’s walk through each step together, ensuring success even for first-time bakers.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup mashed russet potato, cooled to room temperature (about 1 medium potato, boiled and peeled)
– 3 ½ cups all-purpose flour, plus extra for dusting
– 1 cup whole milk, warmed to 110°F (use a thermometer for accuracy)
– ¼ cup unsalted butter, melted and slightly cooled
– ¼ cup granulated sugar
– 2 ¼ teaspoons active dry yeast (1 standard packet)
– 1 ½ teaspoons fine sea salt
– 1 large egg, at room temperature (for the dough)
– 1 large egg, beaten (for egg wash)
– 1 tablespoon sesame seeds, optional for topping
Instructions
1. In a small bowl, combine the warmed milk (110°F), sugar, and yeast, then let it sit for 5 minutes until foamy—this activates the yeast for a good rise.
2. In a large mixing bowl, whisk together the flour and salt to distribute evenly.
3. Add the mashed potato, melted butter, room-temperature egg, and yeast mixture to the flour mixture.
4. Stir with a wooden spoon until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic; the potato will make it slightly sticky, so add a sprinkle of flour if needed but avoid over-flouring.
5. Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size—a tip: if your kitchen is cool, place the bowl in an oven with the light on to create a warm environment.
6. Punch down the dough to release air, then divide it into 8 equal pieces on a floured surface.
7. Shape each piece into a smooth ball by tucking the edges underneath, then place them 2 inches apart on a parchment-lined baking sheet.
8. Cover the buns loosely with the damp towel and let rise again for 45 minutes until puffy.
9. Preheat your oven to 375°F during the last 15 minutes of the second rise.
10. Gently brush the tops of the buns with the beaten egg wash, being careful not to deflate them, and sprinkle with sesame seeds if using for a classic look.
11. Bake in the preheated oven for 12-15 minutes, rotating the pan halfway through, until golden brown and they sound hollow when tapped on the bottom—another tip: use an instant-read thermometer to check for an internal temperature of 190°F to ensure they’re fully baked.
12. Transfer the buns to a wire rack to cool completely before slicing to prevent them from becoming gummy.
Ready to enjoy, these buns boast a tender crumb and subtle sweetness from the potato, making them ideal for hearty burgers or even as a base for sliders. Their soft texture holds up well to juicy toppings without falling apart, and for a creative twist, try splitting and toasting them lightly for added crunch before serving.
Sweet Hawaiian Hamburger Buns
A perfect burger deserves a perfect bun, and these Sweet Hawaiian Hamburger Buns deliver with their soft, slightly sweet, and golden-brown appeal. They’re surprisingly simple to make from scratch, requiring just a few pantry staples and some patience for the dough to rise. Let’s walk through each step together to create a bakery-worthy batch right in your own kitchen.
Serving: 12 buns | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup whole milk, warmed to about 110°F (or use water for a lighter texture)
– ½ cup granulated sugar
– 2 ¼ teaspoons active dry yeast (one standard packet)
– 4 ½ cups all-purpose flour, plus extra for dusting
– 1 teaspoon salt
– ½ cup unsalted butter, melted and cooled slightly (or use vegetable oil as a dairy-free alternative)
– 2 large eggs, at room temperature
– 1 tablespoon honey (optional, for extra sweetness)
– 1 egg yolk mixed with 1 tablespoon water, for egg wash
Instructions
1. Combine the warmed milk, sugar, and yeast in a large mixing bowl, stirring gently until the yeast dissolves.
2. Let the yeast mixture sit undisturbed for 5–10 minutes until it becomes foamy and bubbly, indicating the yeast is active.
3. Add the flour, salt, melted butter, eggs, and honey (if using) to the yeast mixture.
4. Stir the ingredients with a wooden spoon until a shaggy dough forms and no dry flour remains.
5. Turn the dough out onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic. Tip: The dough is ready when it springs back slowly after poking.
6. Place the kneaded dough in a lightly oiled bowl, turning once to coat all sides.
7. Cover the bowl with a damp kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for 1–1½ hours until doubled in size.
8. Punch down the risen dough gently to release air bubbles.
9. Divide the dough into 12 equal portions, using a kitchen scale for accuracy if desired.
10. Shape each portion into a smooth ball by tucking the edges underneath.
11. Place the dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
12. Cover the buns loosely with the towel and let them rise again for 30–45 minutes until puffy.
13. Preheat your oven to 375°F during the last 15 minutes of the second rise.
14. Brush the tops of the buns lightly with the egg wash using a pastry brush. Tip: Avoid letting the egg wash drip down the sides, which can cause sticking.
15. Bake the buns in the preheated oven for 12–15 minutes until golden brown. Tip: Rotate the baking sheet halfway through for even browning.
16. Transfer the baked buns to a wire rack and let them cool completely before slicing.
Ethereally soft with a hint of sweetness, these buns have a tender crumb that holds up to juicy burgers without falling apart. Their golden tops add a touch of bakery elegance, making them perfect for pulled pork sandwiches or simply toasted with butter for breakfast.
Vegan Hamburger Buns
Making vegan hamburger buns at home is simpler than you might think, and the result is a soft, fluffy, and perfectly shaped bun that rivals any store-bought version. This recipe uses straightforward ingredients and a methodical approach to ensure success, even for beginners. Let’s walk through each step together to create buns that are ideal for your favorite plant-based patties or any sandwich filling.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1 cup warm water (about 110°F)
– 2 tbsp sugar
– 1 packet active dry yeast (or 2 1/4 tsp)
– 1/4 cup vegetable oil, or any neutral oil
– 1 tsp salt
– 1 tbsp non-dairy milk, such as almond or soy milk, for brushing
– 1 tbsp sesame seeds, optional for topping
Instructions
1. In a large mixing bowl, combine the warm water, sugar, and yeast, stirring gently until dissolved. Let it sit for 5-10 minutes until foamy, which indicates the yeast is active.
2. Add the vegetable oil and salt to the yeast mixture, stirring to incorporate evenly.
3. Gradually mix in the all-purpose flour, one cup at a time, until a soft dough forms. Tip: If the dough feels too sticky, add a little more flour, but avoid over-flouring to keep the buns tender.
4. Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Tip: Knead by pushing the dough away with the heel of your hand, then folding it back, repeating until it springs back when poked.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough to release air bubbles, then divide it into 8 equal pieces, shaping each into a smooth ball.
7. Arrange the dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Cover with the damp cloth and let rise again for 30 minutes until puffy.
8. Preheat your oven to 375°F. Brush the tops of the buns with non-dairy milk and sprinkle with sesame seeds if using. Tip: For a golden-brown finish, brush the buns lightly and evenly without soaking them.
9. Bake in the preheated oven for 18-20 minutes, or until the buns are golden brown and sound hollow when tapped on the bottom.
10. Transfer the buns to a wire rack to cool completely before slicing.
Expect these buns to have a soft, pillowy texture with a slight sweetness from the sugar, making them perfect for holding juicy veggie burgers without falling apart. For a creative twist, toast them lightly and use them for breakfast sandwiches with tofu scramble, or split and fill with grilled vegetables for a hearty lunch.
Gluten-Free Hamburger Buns
Gluten-free baking doesn’t have to be intimidating, especially when it comes to creating soft, sturdy buns perfect for your favorite burgers. This recipe uses a blend of gluten-free flours and a few key ingredients to achieve that classic hamburger bun texture without gluten. Follow these steps carefully, and you’ll have fresh buns ready in no time.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups gluten-free all-purpose flour blend (like Bob’s Red Mill, or any blend with xanthan gum)
– 1 tablespoon active dry yeast
– 1 tablespoon granulated sugar
– 1 teaspoon salt
– 1 cup warm water (about 110°F, or warm to the touch)
– 1 large egg, at room temperature
– ¼ cup unsalted butter, melted and cooled slightly (or any neutral oil like avocado oil)
– 1 tablespoon milk or non-dairy alternative (for brushing, optional)
– Sesame seeds for topping (optional, adjust to preference)
Instructions
1. In a large mixing bowl, combine the gluten-free flour blend, active dry yeast, granulated sugar, and salt, whisking them together until evenly distributed.
2. Add the warm water to the dry ingredients, stirring with a wooden spoon until a shaggy dough forms, which should take about 1 minute.
3. Crack the egg into the dough mixture, then pour in the melted butter, mixing thoroughly until all ingredients are fully incorporated and the dough is smooth.
4. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour, or until it has doubled in size—this helps develop flavor and texture.
5. Preheat your oven to 375°F and line a baking sheet with parchment paper to prevent sticking.
6. Divide the dough into 8 equal portions, rolling each into a ball and placing them on the prepared baking sheet, spacing them about 2 inches apart.
7. Gently flatten each ball with the palm of your hand to form bun shapes, then brush the tops with milk and sprinkle with sesame seeds if using.
8. Bake the buns in the preheated oven for 18-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
9. Remove the buns from the oven and transfer them to a wire rack to cool completely for at least 30 minutes before slicing to avoid crumbling.
Very soft and slightly chewy, these buns hold up well to juicy burgers without falling apart. Their mild, buttery flavor pairs perfectly with all your favorite toppings, making them a versatile base for everything from classic beef patties to veggie burgers. Try toasting them lightly for added crunch or using leftovers for breakfast sandwiches the next day.
Cheesy Stuffed Hamburger Buns
Gathering around the table for a comforting meal just got easier with these cheesy stuffed hamburger buns—a simple yet satisfying dish that transforms basic ingredients into a crowd-pleasing treat. Perfect for busy weeknights or casual gatherings, this recipe walks you through each step methodically, ensuring even beginners can achieve delicious results. Let’s start by prepping our ingredients and tools for a smooth cooking experience.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb ground beef (80/20 blend for juiciness, or substitute with ground turkey)
– 4 hamburger buns (split, with the tops set aside)
– 1 cup shredded cheddar cheese (or any melty cheese like Monterey Jack)
– 1/2 cup diced onion (yellow or white, adjust to preference)
– 2 tbsp olive oil (or any neutral oil like vegetable oil)
– 1 tsp garlic powder
– 1/2 tsp salt (adjust based on your taste)
– 1/4 tsp black pepper (freshly ground for best flavor)
– 1/4 cup water (for steaming, if needed to prevent dryness)
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
2. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until it shimmers, about 1-2 minutes.
3. Add the diced onion to the skillet and sauté for 3-4 minutes, stirring occasionally, until softened and translucent.
4. Tip: If the onions start to brown too quickly, reduce the heat slightly to avoid burning.
5. Add the ground beef to the skillet with the onions, breaking it apart with a spatula into small crumbles.
6. Cook the beef for 5-7 minutes, stirring frequently, until no pink remains and it’s fully browned.
7. Drain any excess grease from the skillet using a spoon or by tilting it carefully over a heat-safe container.
8. Stir in the garlic powder, salt, and black pepper into the beef mixture, mixing well to distribute the seasonings evenly.
9. Remove the skillet from heat and let the beef mixture cool for 2-3 minutes to prevent the cheese from melting too early.
10. Tip: Cooling the beef slightly helps the cheese hold its shape better when stuffing the buns.
11. Gently fold the shredded cheddar cheese into the beef mixture until just combined, avoiding overmixing to keep the cheese from clumping.
12. Place the hamburger bun bottoms on the prepared baking sheet, arranging them evenly spaced apart.
13. Spoon the cheesy beef mixture evenly into each bun bottom, packing it lightly but not too tightly to allow for even heating.
14. Place the bun tops over the filled bottoms, pressing down gently to secure them.
15. Brush the tops of the buns with the remaining 1 tbsp of olive oil using a pastry brush or your fingers for a golden finish.
16. Bake in the preheated oven for 15-18 minutes, or until the buns are golden brown and the cheese inside is melted and bubbly.
17. Tip: Check at the 15-minute mark—if the buns aren’t browned enough, bake for an additional 2-3 minutes, but avoid overbaking to keep them soft.
18. Remove from the oven and let the stuffed buns cool on the baking sheet for 5 minutes before serving to set the filling.
Now, these cheesy stuffed hamburger buns offer a delightful contrast of textures, with a soft, slightly crispy exterior giving way to a juicy, cheesy interior that’s rich and savory. Noteworthy for their simplicity, they pair wonderfully with a side salad or roasted vegetables, and for a fun twist, try adding a dollop of sour cream or salsa on top to enhance the flavors even further.
Onion Poppy Seed Hamburger Buns
Fragrant and flavorful, these onion poppy seed hamburger buns elevate any burger night from ordinary to extraordinary. They’re surprisingly simple to make at home with a methodical approach, yielding soft, golden buns with a savory onion aroma and delightful crunch from the poppy seeds. Let’s walk through each step together to ensure your baking success.
Serving: 8 buns | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup warm water (110°F, or lukewarm to the touch)
– 2 tbsp granulated sugar
– 2 ¼ tsp active dry yeast (one standard packet)
– 3 cups all-purpose flour, plus extra for dusting
– 1 tsp salt
– ¼ cup unsalted butter, melted and cooled slightly (or any neutral oil)
– 1 large egg, at room temperature
– ½ cup finely chopped yellow onion
– 2 tbsp poppy seeds
– 1 tbsp milk (for brushing, any type works)
Instructions
1. In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Let it sit for 5–10 minutes until foamy and bubbly, indicating the yeast is active.
2. Add the all-purpose flour, salt, melted butter, and egg to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic, adding a little extra flour if it feels too sticky.
4. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1–2 hours until doubled in size.
5. Punch down the risen dough to release air bubbles, then divide it into 8 equal pieces using a bench scraper or knife.
6. Shape each piece into a smooth ball by tucking the edges underneath, then place them on a parchment-lined baking sheet, spacing them 2 inches apart.
7. Cover the buns loosely with plastic wrap and let them rise again for 30–45 minutes until puffy.
8. Preheat your oven to 375°F while the buns rise, ensuring even baking.
9. In a small bowl, mix the finely chopped yellow onion and poppy seeds, then sprinkle this mixture evenly over the top of each bun, pressing gently to adhere.
10. Brush the buns lightly with milk using a pastry brush for a golden finish.
11. Bake the buns in the preheated oven for 18–20 minutes until they are golden brown and sound hollow when tapped on the bottom.
12. Transfer the buns to a wire rack to cool completely before slicing, which prevents them from becoming gummy.
These buns boast a soft, pillowy interior with a crisp, seeded crust that adds a nutty flavor. They’re perfect for burgers, but try them toasted with a smear of butter or as a base for pulled pork sandwiches to highlight their savory notes.
Sourdough Hamburger Buns
Ever tried making your own burger buns? Elevate your next cookout with these tangy, chewy sourdough hamburger buns—they’re surprisingly simple and far superior to store-bought.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup active sourdough starter (fed and bubbly)
– 1 cup warm water (about 100°F)
– 3 cups bread flour (plus extra for dusting)
– 2 tbsp granulated sugar
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp salt
– 1 egg, beaten (for egg wash)
– Sesame seeds (optional, for topping)
Instructions
1. In a large bowl, combine the sourdough starter, warm water, and sugar, stirring until the sugar dissolves.
2. Add the bread flour, olive oil, and salt, mixing with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise at room temperature for 4-6 hours 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 balls on a parchment-lined baking sheet, spacing them 2 inches apart, and cover with the towel.
7. Let the buns rise again for 1-2 hours until puffy.
8. Preheat your oven to 375°F and brush the tops of the buns with the beaten egg wash.
9. Sprinkle sesame seeds over the buns if desired, then bake for 18-20 minutes until golden brown.
10. Transfer the buns to a wire rack to cool completely before slicing.
Golden and crisp on the outside with a soft, airy crumb inside, these buns boast a subtle sourdough tang that pairs perfectly with juicy burgers. Get creative by toasting them lightly or using them for pulled pork sandwiches—they’ll steal the show at any meal.
Jalapeño Cheddar Hamburger Buns
A perfect burger deserves a perfect bun, and these homemade jalapeño cheddar hamburger buns deliver a soft, flavorful foundation with a spicy, cheesy kick. This recipe walks you through each stage of the baking process, ensuring even beginners can achieve bakery-quality results. Let’s get started with the dough.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup warm whole milk (about 110°F, or use water for a lighter texture)
– 2 ¼ teaspoons active dry yeast (one standard packet)
– ¼ cup granulated sugar
– 3 ½ cups all-purpose flour, plus extra for dusting
– 1 teaspoon salt
– 1 large egg, at room temperature
– ¼ cup unsalted butter, melted and cooled slightly (or vegetable oil for a dairy-free option)
– 1 cup shredded sharp cheddar cheese
– 2 jalapeños, finely diced (remove seeds for less heat, or keep for extra spice)
– 1 tablespoon olive oil, for brushing
– 1 tablespoon sesame seeds, for topping (optional)
Instructions
1. In a large mixing bowl, combine the warm milk, yeast, and sugar, stirring gently until dissolved.
2. Let the mixture sit for 5 minutes until it becomes frothy, indicating the yeast is active.
3. Add the flour, salt, egg, and melted butter to the bowl, mixing with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, adding a little more flour if it sticks too much.
5. Tip: To test if the dough is kneaded enough, press a finger into it—it should spring back slowly.
6. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
7. Punch down the risen dough to release air bubbles, then knead in the shredded cheddar and diced jalapeños until evenly distributed.
8. Divide the dough into 8 equal pieces, shaping each into a smooth ball by tucking the edges underneath.
9. Place the balls on a parchment-lined baking sheet, spacing them 2 inches apart, and cover with the damp towel.
10. Let the buns rise again for 30 minutes until puffy.
11. Preheat your oven to 375°F during the last 10 minutes of rising.
12. Tip: For a golden finish, gently brush the tops of the buns with olive oil and sprinkle with sesame seeds if using.
13. Bake the buns in the preheated oven for 18-20 minutes, rotating the pan halfway through for even browning.
14. Tip: The buns are done when they sound hollow when tapped on the bottom and have an internal temperature of 190°F.
15. Transfer the buns to a wire rack and let them cool completely before slicing, about 1 hour.
Great for any backyard barbecue, these buns boast a tender crumb with pockets of melted cheddar and a subtle jalapeño heat that complements juicy burgers. Their sturdy texture holds up to toppings without getting soggy, making them ideal for sliders or pulled pork sandwiches too.
Pretzel Hamburger Buns
Holiday gatherings or casual weeknight dinners call for a standout bun, and these pretzel hamburger buns deliver with a chewy crust and soft interior that elevates any burger. Here’s a methodical guide to making them from scratch, perfect for beginners ready to tackle homemade bread.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups all-purpose flour, plus extra for dusting
– 1 ½ cups warm water (110°F), or as needed for dough consistency
– 2 tbsp unsalted butter, melted and cooled slightly
– 2 tbsp granulated sugar
– 1 tbsp active dry yeast
– 1 ½ tsp kosher salt
– ½ cup baking soda, for the water bath
– 1 large egg, beaten with 1 tbsp water for egg wash
– Coarse sea salt, for sprinkling (optional, adjust to taste)
Instructions
1. In a large mixing bowl, combine the warm water, sugar, and yeast, then let it sit for 5–10 minutes until frothy to activate the yeast.
2. Add the flour, melted butter, and kosher salt to the yeast mixture, stirring until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic, adding a little more flour if it sticks.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
5. Punch down the dough to release air, then divide it into 8 equal pieces and shape each into a smooth ball.
6. Arrange the dough balls on a parchment-lined baking sheet, cover, and let them rise again for 30 minutes until puffy.
7. Preheat your oven to 400°F and bring a large pot of water to a boil, then carefully stir in the baking soda until dissolved.
8. Using a slotted spoon, dip each dough ball into the boiling water bath for 20–30 seconds, then return them to the baking sheet.
9. Brush the tops of the buns with the egg wash and sprinkle with coarse sea salt if using.
10. Bake the buns for 20–25 minutes until deep golden brown and hollow-sounding when tapped on the bottom.
11. Transfer the buns to a wire rack to cool completely before slicing.
Just out of the oven, these buns boast a glossy, crackly crust with a hint of saltiness that contrasts beautifully with their pillowy, tender crumb. Try them with juicy beef patties or grilled veggies for a satisfying meal that’s sure to impress at your next barbecue.
Everything Bagel Hamburger Buns
Savor the perfect fusion of classic burger comfort and the irresistible seasoning of your favorite bagel with these homemade Everything Bagel Hamburger Buns. This recipe breaks down the surprisingly simple process of creating soft, bakery-style buns from scratch, ensuring you have the ideal vessel for your next cookout masterpiece. We’ll guide you through each stage, from mixing the dough to achieving that signature golden-brown finish.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup warm water (about 110°F)
– 2 tbsp granulated sugar
– 2 ¼ tsp active dry yeast (one standard packet)
– 3 cups all-purpose flour, plus more for dusting
– 1 tsp salt
– 3 tbsp unsalted butter, softened (or vegetable shortening)
– 1 large egg, for egg wash
– 2 tbsp everything bagel seasoning
Instructions
1. In a large mixing bowl, combine the 1 cup of warm water and 2 tbsp of granulated sugar, stirring until the sugar dissolves.
2. Sprinkle the 2 ¼ tsp of active dry yeast over the water-sugar mixture and let it sit undisturbed for 5-10 minutes until foamy.
3. Add the 3 cups of all-purpose flour and 1 tsp of salt to the yeast mixture.
4. Add the 3 tbsp of softened unsalted butter to the bowl.
5. Mix all ingredients with a wooden spoon until a shaggy dough forms.
6. Turn the dough out onto a lightly floured surface.
7. Knead the dough by hand for 8-10 minutes until it becomes smooth and elastic. (Tip: The dough is ready when it springs back slowly after poking.)
8. Place the kneaded dough in a lightly oiled bowl, turning once to coat.
9. Cover the bowl with a damp kitchen towel or plastic wrap.
10. Let the dough rise in a warm, draft-free place for 1-1.5 hours until doubled in size.
11. Punch down the risen dough to release air bubbles.
12. Divide the dough into 8 equal pieces on a lightly floured surface.
13. Shape each piece into a smooth ball by tucking the edges underneath.
14. Place the shaped dough balls on a parchment-lined baking sheet, spacing them about 3 inches apart.
15. Cover the baking sheet loosely with the damp towel or plastic wrap.
16. Let the shaped buns rise again for 30-45 minutes until puffy. (Tip: They should hold a light fingerprint when gently pressed.)
17. Preheat your oven to 375°F during the final 15 minutes of the second rise.
18. Whisk the 1 large egg with 1 tablespoon of water in a small bowl to make an egg wash.
19. Gently brush the top of each risen bun with the egg wash using a pastry brush.
20. Sprinkle about ¾ tsp of the 2 tbsp everything bagel seasoning evenly over the top of each bun.
21. Bake the buns in the preheated 375°F oven for 12-15 minutes. (Tip: They are done when the tops are deep golden brown and sound hollow when tapped.)
22. Transfer the baked buns to a wire rack to cool completely before slicing.
Just baked, these buns boast a delightfully soft, pillowy interior with a slightly crisp, seeded crust that adds wonderful texture. The savory, garlicky notes from the seasoning perfectly complement juicy burgers, but don’t stop there—try them sliced for breakfast sandwiches or toasted with cream cheese for a quick bagel-inspired treat.
Rosemary Olive Oil Hamburger Buns
Let’s elevate your burger game with these aromatic, homemade buns that fill your kitchen with the scent of fresh herbs. These rosemary olive oil hamburger buns are surprisingly simple to make from scratch, requiring just a handful of pantry staples and a bit of patience for the dough to rise. You’ll be rewarded with soft, flavorful buns that are far superior to store-bought options.
Serving: 8 | Pre Time: 120 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup warm whole milk (about 110°F, or use water for a leaner bun)
– 2 ¼ teaspoons active dry yeast (one standard packet)
– ¼ cup granulated sugar
– 4 ½ cups all-purpose flour, plus more for dusting
– 1 ½ teaspoons fine sea salt
– 2 large eggs, at room temperature
– ½ cup extra virgin olive oil (or any neutral oil)
– 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried)
– 1 egg yolk mixed with 1 tablespoon water for egg wash
– 1 tablespoon sesame seeds for topping (optional)
Instructions
1. Combine 1 cup warm whole milk, 2 ¼ teaspoons active dry yeast, and ¼ cup granulated sugar in a large mixing bowl. Let it sit for 5 minutes until foamy.
2. Add 4 ½ cups all-purpose flour, 1 ½ teaspoons fine sea salt, 2 large eggs, ½ cup extra virgin olive oil, and 2 tablespoons fresh rosemary to the yeast mixture.
3. Mix with a wooden spoon until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Tip: The dough should spring back when poked.
4. Place the dough in a greased bowl, cover with a damp towel, 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 on a floured surface. Roll each piece into a tight ball.
6. Arrange the balls on a parchment-lined baking sheet, spacing them 2 inches apart. Cover and let rise for 30 minutes until puffy. Tip: For uniform buns, weigh each piece to about 4 ounces.
7. Preheat your oven to 375°F. Brush the tops of the buns with the egg yolk mixture and sprinkle with 1 tablespoon sesame seeds if using.
8. Bake for 18-20 minutes until golden brown and hollow-sounding when tapped. Tip: Rotate the pan halfway through for even browning.
9. Transfer the buns to a wire rack to cool completely before slicing.
These buns boast a tender, pillowy crumb with a subtle herbal fragrance from the rosemary, while the olive oil adds a rich, moist texture. Serve them warm with grilled burgers, or get creative by using them for pulled pork sandwiches or as a base for breakfast sliders—their robust flavor holds up beautifully to hearty fillings.
Maple Bacon Hamburger Buns
A perfect homemade bun can elevate any burger, and these Maple Bacon Hamburger Buns bring a sweet, smoky twist to your backyard barbecue. They’re surprisingly simple to make, even for beginners, with a methodical process that yields soft, flavorful buns every time. Let’s walk through each step together to create these irresistible treats from scratch.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup warm whole milk (about 110°F, or use water for a lighter texture)
– 2 tbsp granulated sugar
– 2 ¼ tsp active dry yeast (check expiration date for best rise)
– 3 cups all-purpose flour, plus extra for dusting
– 1 tsp salt
– ¼ cup unsalted butter, softened (or use vegetable shortening)
– ¼ cup pure maple syrup (grade A or B, avoid imitation syrup)
– 6 slices thick-cut bacon, cooked until crispy and crumbled (reserve 1 tbsp bacon fat)
– 1 large egg, beaten (for egg wash)
– 1 tbsp sesame seeds (optional, for topping)
Instructions
1. In a large mixing bowl, combine the warm whole milk, granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy to activate the yeast.
2. Add the all-purpose flour, salt, softened unsalted butter, pure maple syrup, crumbled bacon, and reserved bacon fat to the bowl. Tip: Mixing the bacon fat into the dough enhances the smoky flavor throughout.
3. Stir the ingredients with a wooden spoon until a shaggy dough forms, then knead by hand on a lightly floured surface for 8-10 minutes until smooth and elastic. Tip: If the dough feels too sticky, add a tablespoon of flour at a time, but avoid over-flouring to keep the buns tender.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours until doubled in size.
5. Punch down the risen dough to release air bubbles, then divide it into 8 equal portions on a floured surface.
6. Shape each portion into a smooth ball by tucking the edges underneath, then place them on a parchment-lined baking sheet, spacing them 2 inches apart.
7. Cover the buns loosely with the damp cloth and let them rise again for 30-45 minutes until puffy. Tip: For a softer crust, place a pan of hot water in the oven during this second rise to create steam.
8. Preheat your oven to 375°F while the buns rise.
9. Brush the tops of the buns lightly with the beaten egg wash, then sprinkle with sesame seeds if using.
10. Bake the buns in the preheated oven for 20-25 minutes until golden brown and they sound hollow when tapped on the bottom.
11. Transfer the buns to a wire rack to cool completely before slicing.
These buns boast a tender, slightly chewy texture with pockets of crispy bacon and a subtle maple sweetness that pairs wonderfully with grilled beef or veggie burgers. Try splitting them and toasting lightly for added crunch, or use them as a base for pulled pork sandwiches to let the flavors shine.
Spelt Flour Hamburger Buns
Diving into homemade burger buns might seem daunting, but using spelt flour creates a nutty, wholesome base that’s surprisingly simple to master. Let’s walk through each step together, ensuring you end up with soft, golden buns perfect for your next cookout. You’ll find the process methodical and rewarding, even if you’re new to baking.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups spelt flour (plus extra for dusting)
– 1 cup warm water (about 110°F, or warm to the touch)
– 2 tbsp honey (or maple syrup for a vegan option)
– 2 tbsp olive oil (or any neutral oil)
– 1 packet active dry yeast (check the expiration date for best results)
– 1 tsp salt (adjust slightly if using salted butter later)
– 1 egg, beaten (for egg wash, or use milk for an egg-free version)
– 1 tbsp sesame seeds (optional, for topping)
Instructions
1. In a large bowl, combine the warm water, honey, and yeast, then let it sit for 5 minutes until foamy to activate the yeast.
2. Add the spelt flour, olive oil, and salt to the yeast mixture, stirring with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic, adding a sprinkle of flour if it sticks.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
5. Punch down the dough to release air, then divide it into 8 equal pieces and shape each into a smooth ball.
6. Arrange the balls on a parchment-lined baking sheet, spacing them 2 inches apart, cover, and let rise for 30 minutes until puffy.
7. Preheat your oven to 375°F and brush the tops of the buns with the beaten egg wash for a golden finish.
8. Sprinkle sesame seeds over the buns if desired, then bake for 12–15 minutes until golden brown and hollow-sounding when tapped.
9. Transfer the buns to a wire rack and let them cool completely before slicing to prevent them from becoming gummy.
Ultimately, these spelt flour buns boast a tender crumb with a subtle nutty flavor that pairs beautifully with hearty burgers or as a base for sandwiches. Their sturdy yet soft texture holds up well to juicy fillings without falling apart, making them a versatile addition to your baking repertoire. Try toasting them lightly for an extra crunch or using them for breakfast sliders with eggs and avocado.
Sun-Dried Tomato Hamburger Buns
Now, let’s elevate your burger game with these savory Sun-Dried Tomato Hamburger Buns. This recipe guides you through creating soft, flavorful buns from scratch, perfect for adding a gourmet touch to any meal.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup warm water (105-110°F, like bathwater)
– 2 ¼ tsp active dry yeast (one standard packet)
– 3 tbsp granulated sugar
– 3 ½ cups all-purpose flour, plus extra for dusting
– 1 tsp salt
– ¼ cup olive oil (or any neutral oil)
– ½ cup chopped sun-dried tomatoes in oil, drained (pat dry with paper towels)
– 1 large egg, beaten (for egg wash)
– 1 tbsp sesame seeds (optional, for topping)
Instructions
1. In a large bowl, combine the warm water, yeast, and sugar. Let it sit for 5 minutes until foamy to activate the yeast.
2. Add the flour, salt, olive oil, and sun-dried tomatoes to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic, adding a sprinkle of flour if sticky.
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 to release air bubbles. Divide it into 8 equal pieces and shape each into a smooth ball.
6. Arrange the balls on a parchment-lined baking sheet, spacing them 2 inches apart. Cover and let rise for 30 minutes until puffy.
7. Preheat your oven to 375°F. Brush the tops of the buns with the beaten egg wash and sprinkle with sesame seeds if using.
8. Bake for 18-20 minutes until golden brown and sound hollow when tapped on the bottom.
9. Transfer the buns to a wire rack to cool completely before slicing.
Get ready to enjoy buns with a chewy texture and a rich, tangy flavor from the sun-dried tomatoes. They’re fantastic for burgers, sandwiches, or even toasted with a smear of butter for a savory snack.
Pull-Apart Hamburger Slider Buns
Ever find yourself craving the fun of sliders but dreading the tedious assembly? These pull-apart hamburger slider buns solve that by baking into one connected sheet, perfect for tearing apart and loading with your favorite toppings. They’re surprisingly simple to make, requiring just a handful of pantry staples and a bit of patience for the dough to rise.
Serving: 12 sliders | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– 3 1/2 cups all-purpose flour, plus extra for dusting
– 1 cup warm whole milk (about 110°F), or water for a lighter texture
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted and slightly cooled
– 1 large egg, at room temperature
– 2 1/4 teaspoons active dry yeast (one standard packet)
– 1 teaspoon fine sea salt
– 1 tablespoon neutral oil, like vegetable or canola, for greasing
– 1 egg yolk mixed with 1 tablespoon water, for egg wash (optional, for shine)
– Sesame seeds or everything bagel seasoning, for topping (optional)
Instructions
1. In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy, indicating the yeast is active.
2. In a large mixing bowl, whisk together the flour and salt.
3. Pour the yeast mixture, melted butter, and egg into the flour bowl. Stir with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface. Knead by hand for 8–10 minutes until smooth and elastic, adding a little more flour if it sticks excessively.
5. Lightly grease a clean bowl with the neutral oil. Place the dough in the bowl, turning to coat it in oil. Cover with a damp towel or plastic wrap.
6. Let the dough rise in a warm, draft-free spot for 1–1.5 hours, or until doubled in size. Tip: For a consistent rise, place the bowl in an oven turned off with the light on.
7. Punch down the risen dough to release air bubbles. Divide it into 12 equal pieces, about 2 ounces each, and roll each into a smooth ball.
8. Grease a 9×13-inch baking dish with oil. Arrange the dough balls in the dish in 3 rows of 4, leaving a small gap between them. Cover the dish and let rise again for 30–45 minutes until puffy.
9. Preheat your oven to 375°F. If using, brush the tops of the buns gently with the egg wash and sprinkle with sesame seeds.
10. Bake for 18–22 minutes, until the buns are golden brown and sound hollow when tapped. Tip: Rotate the pan halfway through baking for even browning.
11. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Tip: For soft buns, cover them with a towel as they cool to trap steam.
12. Once cooled, pull the buns apart along their seams to serve.
You’ll love the soft, slightly sweet interior and golden, tender crust of these buns. They’re ideal for a game-day spread with mini burgers, or try them pulled apart and filled with pulled pork or sloppy joe mix for a messy, shareable feast.
Summary
Whether you’re grilling classic beef patties or plant-based alternatives, these 20 fluffy hamburger bun recipes are your secret to burger perfection. We hope you find a new favorite to elevate your next cookout! Don’t forget to leave a comment telling us which recipe you loved most, and share this roundup on Pinterest to inspire fellow home cooks.
