Fluffy Homemade Hamburger Buns Recipe for Juicy Burgers

This homemade hamburger bun recipe yields exceptional buns. One warning: once you try them, store-bought buns won’t hold up to comparison—you may never buy them again.

Last Updated on April 12, 2025 – Originally posted on July 3, 2010

Featured Comment

These were the easiest and most delicious hamburger buns we have ever had. My grandson loved them, as did the entire family! Thank you for this recipe. We truly won’t purchase buns from the store again! ~ MO

---

These homemade hamburger buns are perfect for summer grilling. They have a tender crumb, hold together well, and resist becoming soggy or falling apart as you eat. The texture is sturdy enough for juicy patties and toppings, yet soft and pleasant to bite into.

I’d like to thank my friend Sara for the wonderful photo of these buns. She and her husband joined us for lunch and captured the shot used here.

No Eggs or Dairy

This recipe contains no eggs or dairy, making it suitable for those following a vegan diet or anyone avoiding animal products. It’s surprisingly rare to find a simple, reliable hamburger bun recipe that omits milk and eggs, so this one is especially useful.

FAQ for This Recipe

• Yeast types vary: active dry, instant, rapid-rise/quick, and yeast formulated for bread machines behave differently. When using quick-rise cycles, increase rapid-rise yeast slightly per package or recipe instructions.
• “Smooth, round ball of dough” means the dough surface is taut, elastic, and free of large tears—if you press it gently, it springs back slowly.
• Use bread flour for best structure and chew; all-purpose flour works in a pinch but yields a softer, slightly less structured bun.

How to Make Hamburger Buns

This recipe is written for a two-pound bread machine using the dough setting.

Follow your bread machine’s directions for ingredient order. Some machines recommend liquids first, others suggest dry ingredients first—use the approach your machine documentation specifies.

Set the machine to the dough cycle and let it complete the mixing, kneading, and first rise. When the dough cycle finishes, turn the dough onto a lightly floured surface.

Divide the dough into three equal portions, then divide each portion into three pieces, yielding nine equal pieces. Shape each piece into a smooth ball and gently flatten to form bun shapes of uniform size.

Arrange the buns on a cookie sheet lined with parchment paper or lightly greased. Cover with a clean, lightweight kitchen towel and let them rise for about 30 minutes, until slightly puffy.

Preheat the oven to 400°F (204°C). Remove the towel and bake the buns for 10 to 15 minutes, until golden brown. Baking time can vary slightly depending on oven and bun size, so watch for an even golden color.

Transfer the baked buns to a cooling rack to cool before slicing. These buns are excellent for burgers, sandwiches, or toasted with your favorite spreads.

Hamburger Buns for Two-Pound Bread Machine

Note: This is scaled for a two-pound bread machine using the dough setting.

• 1 1/4 cups water
• 1 1/2 tablespoons olive oil
• 3 3/4 cups bread flour
• 1 1/2 tablespoons sugar
• 1 teaspoon salt
• 1 1/2 teaspoons active dry yeast (if using a rapid/quick cycle, use 2 teaspoons rapid-rise yeast)

Ingredients

• 1 1/4 cups water (about 295 ml)
• 1 1/2 tablespoons olive oil
• 3 3/4 cups bread flour (about 469 g)
• 1 1/2 tablespoons sugar
• 1 teaspoon salt
• 1 1/2 teaspoons active dry yeast (or 2 teaspoons rapid-rise yeast for quick cycles)

Instructions

1. This recipe is for a two-pound bread machine. Use the dough setting.
2. Add ingredients to your machine in the order your manufacturer recommends; many users add liquids first, then dry ingredients, and yeast last.
3. Select the dough cycle and start the machine.
4. When the cycle finishes, turn dough out onto a lightly floured surface. Divide into three equal pieces, then divide each piece into three to make nine buns.
5. Shape each portion into a round bun and place them on a parchment-lined or lightly greased baking sheet.
6. Cover with a clean, lightweight towel and let rise about 30 minutes until puffy.
7. Preheat oven to 400°F (204°C). Remove towel and bake 10–15 minutes until golden brown.
8. Move buns to a cooling rack to cool before slicing. Serve with your favorite burgers and toppings.

Notes

• If using a quick-rise or rapid-rise program, increase the yeast amount as noted above.
• Recipe was developed and tested using US customary measurements. Metric conversions are approximate.
• For a softer, richer bun, try making a challah-style version with eggs and a bit of milk or butter, if not avoiding animal products.

Nutrition (per bun)

Approximate values: 223 kcal; 41 g carbohydrates; 7 g protein; 3 g fat; 2 g fiber. These figures are estimates and should be used only as a general guideline.

Enjoy your homemade hamburger buns—fresh, simple, and far better than most store-bought options.