Homemade hamburger buns are delicious and the perfect addition to any home barbeque. Every burger will be made better with these buttery and delicious buns.
I love when the weather warms up enough to start grilling. It adds so many more options to our menus and means less mess in the kitchen. Plus my husband does a lot of the grilling, and even though I enjoy cooking, I won’t complain about having dinner cooked for me sometimes.
Hamburgers are a favorite around here. For me what really makes a good hamburger is an amazing bun. What can I say I’m a carb lover.
Several years ago when taking high fructose corn syrup out of our diet, I was finding it almost impossible to find hamburger buns without it. My husband isn’t as much of a carb lover so he was fine eating burgers without buns but I’m not a fan. Like I said the bun is what I care about the most, sometimes I just eat the bun with caramelized onions and cheese, yum.
I had baked bread and rolls in the past, I figured hamburger buns couldn’t be much different. I was right. They are surprisingly easy to make and delicious.
Since making my own I have found hamburger buns without high fructose corn syrup but they are disappointing now that I’ve had homemade. You really can’t beat homemade bread products.
If you’ve never made yeast bread don’t let these intimidate you, I promise you they are easy. And they are worth the time and effort. Just be warned that you will never want to go back to store-bought.
Make Homemade Hamburger Buns
Making hamburger buns is simple to make but does use some prep time so be sure to set aside plenty of time to make the hamburger buns. You won’t need to actively work on them the whole time but you’ll need time for the dough to rise.
Simply follow the recipe card at the bottom of this post to create the best hamburger buns you’ve ever had. These tips will also help you along the way.
One of the best recipes to use these homemade hamburger buns with is an Oklahoma onion burger. They are my favorite burgers and so simple.
This recipe also works for making homemade rolls. Simply shape into 24 rolls and place in a greased cake pan and bake the same as the hamburger buns.
What is the Best Flour to Use?
My favorite flour for bread products is King Arthur’s organic bread flour. All-purpose also works but bread flour makes even better bread and King Arthur’s flours are both of amazing quality.
I like to get King Arthur flour from Thrive Market. Their own brand of flour is also really good if you don’t want to pay for King Arthur flour. They also have grass-fed ground beef, condiments, and more so you can get everything you need in one place delivered to your door!
If you can’t get your hands on King Arthur flour don’t worry any bread or all-purpose flour will work perfectly fine in this recipe.
Can You Freeze Hamburger Buns?
Making homemade hamburger buns can be a bit time-consuming but one way to make it more worthwhile is to double the batch and freeze the hamburger buns you have leftover.
All hamburger buns can be frozen including homemade hamburger buns. Having homemade hamburger buns in the freezer ready to go will help make dinner time a breeze.
How to Freeze Hamburger Buns
To freeze your homemade hamburger buns simply let them cool and slice in half so they are ready to go. Then you just want to wrap each bun individually in foil or plastic wrap. Once you have all of your hamburger buns wrapped place them in a freezer bag or an airtight container.
If you will use them quickly you can really just put them in a freezer bag without wrapping them. I do this often and they are always fine.
To thaw the hamburger buns I simply set them out on a plate for an hour or so. Bread products tend to thaw very quickly.
Homemade Hamburger Buns
Ingredients
- 3 1/4 cups all-purpose flour
- 1 package active dry yeast
- 1 cup milk
- 1/4 cup sugar
- 1/3 cup butter
- 3/4 teaspoon salt
- 1 beaten egg
Instructions
- Stir together 1 1/14 cups of the flour and the yeast.
- In a medium sauce pan heat and mix milk, sugar, butter, and salt just until warm (about 130°F) and the butter almost melts; add to flour along with egg. Beat with an electric mixer on low speed for 30 seconds, scraping the side of the bowl often. Then beat on high for 3 minutes.
- Stir in as much remaining flour as you can.
- Knead dough on a lightly floured surface. Knead in enough flour into the dough to make it moderately stiff and smooth and elastic. Should take about 6 to 8 minutes.
- Shape dough into a ball and place into a greased bowl; turn once. Cover; let rise in a warm place until doubled, about an hour.
- After dough as risen, punch down dough. On a lightly floured surface, divide dough into 10 pieces. Cover and let rest for 10 minutes.
- Shape each piece of dough into a circle, tucking edges under. Place on greased baking sheet. Using your figures, flatten circles to 4 inches in diameter.
- Bake in a preheated 375°F oven for 15 to 18 minutes or until the buns sound hollow when lightly tapped. Let cool and enjoy!
Notes
If you want a shinny bun, brush with butter when they come out of the oven.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 242Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 37mgSodium: 228mgCarbohydrates: 37gFiber: 1gSugar: 5gProtein: 6g
Joyce Lewandowski says
I’ve never dared to venture into breadmaking, but my husband loves burgers so maybe I should give this a try someday. Thanks for sharing!
Anastacia Hauldridge says
Oooh! looks tasty will have to test out this recipe sometime in the summer for BBQ. Thanks for sharing.
Steff says
Wow those look delish! Do they freeze well? Now that it’s warm here in Houston, we are grilling a lot more often and sometimes I forget to have buns-on-hand but those ingredients are basic staples, so if these freeze well, these could be a perfect solution 🙂
Lisa Sharp says
They freeze really well. I freeze them all of the time. 🙂
Heather with WELLFITandFED says
Anything homemade is such a bonus. Cut the ingredients in half and being able to pronounce everything that is in your food. Nicely done.
Jenn says
I love the idea of making my own buns! Makes BBQs just a little bit healthier!
Anita says
Can I make this with wheat flour? I’m diabetic and also cannot put sugar so I need to adjust the recipe. Thank you.
Lisa Sharp says
Wheat flour should be fine, it will be a bit dense. If you remove the sugar it won’t rise correctly because the yeast needs sugar to rise and won’t taste very good. You could possibly reduce it and replace some with an artificial sugar but I haven’t tested this out.
Linda H says
Your rolls look delish! A couple of questions: 1) If you recommend bread flour, why does your instruction call for All Purpose Flour? 2) If you are using Active Dry Yeast – don’t you have to proof it first in water and sugar before adding it to the flour? I was taught that Quick Rapid Yeast, you can add it directly in the flour.
Lisa Sharp says
More people have access to all-purpose flour and it works almost as well. Because of the hot milk, you don’t need to proof the yeast first.
Linda says
Thank you, I’ll give it a try!