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Easy Homemade Hamburger Buns

Prep Time20 mins
Rising Time1 hr 10 mins
Total Time1 hr 50 mins
Course: Bread
Cuisine: French
Servings: 8 Amazing Hamburger Buns


  • 1 1/8 Teaspoon Dry Active Yeast
  • 1/2 Cup Milk 120 m(I use whole organic milk
  • 1 Tablespoon Honey
  • 2 1/4 Cups All Purpose Flour
  • 1/2 Teaspoon Salt
  • 2 Large Eggs
  • 4 Tablespoons Unsalted Butter room temperature
  • 1 Egg for brushing the top of the buns before baking
  • 1-2 Tablespoons Everything But the Bagel Seasoning or whatever you want on top


  • Pour milk into microwave safe measuring cup and microwave for 20 seconds at a time until it reaches a temp of about 115°F/46°C on an instant read thermometer. Add honey and yeast to the cup, stir a bit and let sit for about 10 minutes or until it gets a bit foamy on top. (I noticed that mine increased in volume from 1/2 cup to 3/4 cup)
    Foamy yeast
  • While that is happening, place flour and salt in a bowl of a stand mixer. Once yeast mixture has done it thing in the measuring cup, pour it and 2 eggs into the bowl of a stand mixer with the dough hook attached. Mix until you don’t see and dry flour. Add in your room temperature butter in small pieces and mix for about another 10 minutes, scraping the bowl once or twice.
    Brioche dough
  • Turn your oven on for 30 to 60 seconds and then turn it OFF. You’re creating a great place to let the dough rise – not too cold, not too hot. The dough should be completely mixed and pretty sticky. Put a small amount (maybe a tablespoon ish) of flour on a clean dry surface and place the sticky dough on that. Roll around a bit so it’s not as sticky and form a smooth ball that is nice and tight, by pulling the ends towards the bottom center together.
    brioche dough before first rise
  • Lightly oil a bowl, place dough smooth side up into the bowl, cover with a kitchen towel or cling wrap and place in oven for about 40-60 minutes or until it has doubled in size.
    dough rising in the oven
  • Punch dough down (gentland divide into 8 equal pieces. Roll those pieces into a ball similar to how you rolled the original ball (pulling and pinching the ends towards the bottom center).
    proofed brioche dough
  • Place those on a parchment or silicone mat lined baking sheet and place them back into the oven (still not turned on, just barely warm). No need to cover them, just let them rise for about another 30-45 minutes or until almost doubled again.
    easy homemade hamburger buns
  • Beat one egg into a small bowl, brush tops of buns with the egg and sprinkle with “Everything But the Bagel seasoning blend” or whatever you want, or nothing. Think outside the bun or at least on top of the bun.
  • Bake at 350°F/177°C for 17 to 20 minutes.
    Homemade hamburger buns
  • Let them cool completely before cutting in half with a serrated knife. Now get a napkin for that drool.
    The best homemade hamburger bun