These super soft burger buns made with instant yeast are so quick and easy and perfect for any kind of burger or sandwich!
Nothing can ruin a good burger more than a dense, dry, burger bun. If you’re looking for a quick yeast recipe that makes the softest homemade hamburger buns – look no further. I do a lot of sourdough baking in my homestead kitchen, but instant yeast just can’t be beaten when you’re in a time crunch & still want homemade buns or bread rather than store-bought buns. These faux brioche buns are just perfect in a pinch.
I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.
Why You’ll Love This Recipe
- This is a super quick recipe – it only takes 2 hours from start to finish if you’ve got a warm place to proof the dough.
- These burger buns are made with a kind of brioche dough which makes them golden brown on top but super soft, fluffy, and airy inside so they don’t overwhelm the burger.
- This dough is incredibly versatile and can be used for making cinnamon rolls, bread, dinner rolls, and all kinds of delicious baked goods.
Spend the day baking with me in my homestead kitchen – we’re making these buns and using the dough to make strawberry rolls as well!
What You’ll Need to Make Homemade Burger Buns
INGREDIENTS
DOUGH
- 1/4 cup (60 grams) warm milk
- 1 1/3 cup (315 grams) warm water
- 1 tablespoon (12 grams) instant yeast
- 1.5 tablespoons (22 grams) sugar
- 1 large egg (50 grams)
- 2 teaspoons (12 grams) salt
- 4 1/4 cups (530 grams) all-purpose flour
- 1/4 cup (55 grams) softened butter
EGG WASH
- 1 egg
- 1 tablespoon water
- (Optional) sesame seeds
TOOLS
- large bowl or stand mixer with a dough hook attachment
- bench scraper
- parchment-lined baking sheet OR
- greased baking sheet
- wire rack
- (optional) kitchen scale
Step-By-Step Instructions
*If you’ll be using active dry yeast, you’ll need to activate it before adding the flour. To do this, just add the warm milk, water, sugar, and active dry yeast to the large bowl, whisk it all together, and wait 15 minutes until it’s foamy before adding the remaining ingredients.*
Prepare the dough
Add all of the dough ingredients to a large bowl or the bowl of a stand mixer and mix until everything comes together and all the flour is incorporated into the dough.
If you’re using a stand mixer, knead the dough on low speed for 5 minutes at this point. If mixing by hand, cover the dough in the bowl and let it rest for 5 minutes before kneading, which will make it much easier to handle. After a 5-minute dough rest, turn the dough out onto a floured surface and knead for 5 minutes until the dough is smooth, it should still be just a little sticky.
Let the dough rise
Shape the dough into a tight ball and place it in a lightly oiled bowl for the first rise at room temperature. Cover the bowl with a damp towel and place it in a warm place or proofing box for faster rise time.
After about 30-45 minutes of rising time, once the dough has doubled in size, punch it down and turn it out onto the counter.
Divide with a sharp knife or bench scraper into 12 equal pieces and shape each piece of dough into a tight ball of dough.
Place each ball of dough onto a parchment paper lined or greased baking sheet, cover with a towel, and wait 30-45 minutes for the second rise.
Bake the Buns
Whisk the egg and water together and brush the tops of the risen buns with the eggwash, then sprinkle with sesame seeds.
Then, bake the buns in a preheated oven at 425F for 15 minutes or until the tops are golden brown.
FAQ
How do I make the buns soft and tender?
Incorporate ingredients such as milk, eggs, or butter into the dough, which add moisture and tenderness. Knead the dough until it’s smooth and elastic, which helps develop the gluten and results in a softer texture.
Can I make homemade hamburger bun dough ahead of time?
Yes, you can make the dough in advance. After the first rise, shape the buns and place them on a baking sheet. Cover them tightly with a lid or plastic wrap and refrigerate overnight. The next day, let them come to room temperature and rise before baking.
What can I use if I don’t have instant yeast?
If you don’t have instant yeast, just use active dry yeast. But make sure to activate it in the warm water, milk, and sugar before adding the rest of the dough ingredients.
Tips
Don’t skimp on kneading
Knead the dough thoroughly to develop the gluten and create a smooth, elastic texture. This helps to give buns a soft, tender crumb.
Use a kitchen scale when dividing the buns
If you like everything to be uniform, weigh the dough as you divide it to make sure your buns are all the same size and bake evenly.
Storage
Homemade soft hamburger buns can be stored in an airtight container at room temperature for 4-5 days, in the fridge for a week, and in the freezer for up to 3 months.
How to Make Super Soft Burger Buns - Homemade Recipe
Yield: 12 buns
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours
These super soft burger buns made with instant yeast are so quick and easy and perfect for any kind of burger or sandwich!
Ingredients
DOUGH
- 1/4 cup (60 grams) warm milk
- 1 1/3 cup (315 grams) warm water
- 1 tablespoon (12 grams) instant yeast
- 1.5 tablespoons (22 grams) sugar
- 1 large egg (50 grams)
- 2 teaspoons (12 grams) salt
- 4 1/4 cups (530 grams) all-purpose flour
- 1/4 cup (55 grams) softened butter
EGG WASH
- 1 egg
- 1 tablespoon water
- (Optional) sesame seeds
Instructions
*If you'll be using active dry yeast, you'll need to activate it before adding the flour. To do this, just add the warm milk, water, sugar, and active dry yeast to the large bowl, whisk it all together, and wait 15 minutes until it's foamy before adding the remaining ingredients.*
Prepare the dough
- Add all of the dough ingredients to a large bowl or the bowl of a stand mixer and mix until everything comes together and all the flour is incorporated into the dough.
- If you're using a stand mixer, knead the dough on low speed for 5 minutes at this point. If mixing by hand, cover the dough in the bowl and let it rest for 5 minutes before kneading, which will make it much easier to handle. After a 5-minute dough rest, turn the dough out onto a floured surface and knead for 5 minutes until the dough is smooth, it should still be just a little sticky.
Let the dough rise
- Shape the dough into a tight ball and place it in a lightly oiled bowl for the first rise at room temperature. Cover the bowl with a damp towel and place it in a warm place or proofing box for faster rise time.
- After about 30-45 minutes of rising time, once the dough has doubled in size, punch it down and turn it out onto the counter. Divide with a sharp knife or bench scraper into 12 equal pieces and shape each piece of dough into a tight ball of dough.
- Place each ball of dough onto a parchment paper lined or greased baking sheet, cover with a towel, and wait 30-45 minutes for the second rise.
Bake the Buns
- Whisk the egg and water together and brush the tops of the risen buns with the eggwash, then sprinkle with sesame seeds. Then, bake the buns in a preheated oven at 425F for 15 minutes or until the tops are golden brown.
Notes
Don't skimp on kneading
Knead the dough thoroughly to develop the gluten and create a smooth, elastic texture. This helps to give buns a soft, tender crumb.
Use a kitchen scale when dividing the buns
If you like everything to be uniform, weigh the dough as you divide it to make sure your buns are all the same size and bake evenly.
Storage
Homemade soft hamburger buns can be stored in an airtight container at room temperature for 4-5 days, in the fridge for a week, and in the freezer for up to 3 months.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amazon Basics Digital Kitchen Scale with LCD Display, Batteries Included, Weighs up to 11 pounds, Black and Stainless Steel
Dough Cutter and Scraper Tool Kitchen - LIBERHAUS Stainless Steel Pizza Cutter Pastry Scraper for Baking Cake Decorating Bench Scraper - Pizza Dough Cutter with Measuring Scale Large Cake Cutter
Brod & Taylor Folding Proofer & Slow Cooker (Proofer)
Nutrition Information:
Yield: 12Serving Size: 1
Amount Per Serving:Calories: 192Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 32mgSodium: 19mgCarbohydrates: 35gFiber: 2gSugar: 0gProtein: 6g
Nutrition information is calculated automatically and isn't always accurate, especially calories.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
More Recipes Like This
30 Minute Brown Butter Biscuits
How to Make a Sourdough Starter
Beginner’s Guide to Sourdough Artisan Bread
Latest Posts
- Best High Chair for Baby – Tested by Mom of 5
- Easy Matcha Clove Gut Healing Smoothie made with Kefir
- Super Gut SIBO Yogurt Recipe (Reuteri, Gasseri, Coagulans)
- The BEST Gut Healing Chicken Soup – Healthy Recipe
- The BEST Chocolate Peanut Butter Fat Bombs (low carb)
