Hamburger buns

We wanted hamburgers, but keeping hamburger buns on-hand is a pain. They don’t last, or you have to freeze them, and most buns don’t do well in the freezer. I also didn’t want to make a store-run, especially during these days of covid-19. Kevin found this recipe, and we tried it out after reading some of the comments. Modified to make 8 instead of 12, and added some time to let the dough rise. Don’t bake for the full 12 minutes–Kevin doesn’t like the bun’s bottom to be too crusty.

Hamburger Buns

Homemade hamburger buns
Prep Time20 mins
Cook Time10 mins
Resting time10 mins
Total Time45 mins
Course: Breads
Keyword: Bread, Bun, Hamburger
Servings: 8


  • 2 tablespoons active dry yeast
  • 1 cup plus 2 tablespoons warm water 110° to 115°
  • 1/3 cup vegetable oil
  • 1/4 cup sugar
  • 1 large egg
  • 1 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour


  • In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Let rise for 10-15 minutes. Divide into 8 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Preheat oven to 425°.
  • Cover and let rest for 10 minutes. Bake until golden brown, 8-12 minutes. Remove from pans to wire racks to cool.


Bake for 10 minutes or less, so bun bottoms don’t get too crusty. Kevin doesn’t like that.

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