July 3rd, 2014

Quick and Easy Homemade Hamburger Buns

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Honestly, I’m not the kind of person to go to the trouble of making my own hamburger buns. But it was one of those days where I realized I’d planned burgers for dinner but forgot to get buns. Which means I needed some Quick and Easy Homemade Hamburger Buns.

Quick and Easy Homemade Hamburger Buns

I’d already been to the grocery store several times that week (I think I’d actually been earlier that day!) and I just didn’t feel like going again.

I’d seen several recipes floating around for quick homemade hamburger buns, so I figured I’d give it a shot. Well, I was pleasantly surprised!

The whole process took less than an hour, and was almost as quick and easy as making a trip to the store. And the homemade buns were, of course, so much better than any store bought variety.

I topped mine with an “everything” topping of sesame seeds, poppy seeds, garlic powder and dried onion, but they’d be great with no special toppings and all.

These quick and easy homemade buns really made our burgers taste extra special.

Quick and Easy Homemade Hamburger Buns

Preparation 20 mins Cook Time 10 mins Total Time 30 mins
Serves 8     adjust servings


  • 2 tablespoons active dry yeast
  • 1 cup warm water
  • 3 tablespoons vegetable oil
  • 3 tablespoons sugar
  • 1 egg
  • 1 teaspoon salt
  • 1 cup whole wheat flour
  • 2 cups bread flour


  1. In a mixing bowl, dissolve yeast in warm water. Add oil and sugar and let stand for 5 minutes. Stir in the egg and salt.
  2. Add the whole wheat flour and 1 cup of the bread flour. Gradually add the last cup of flour until a soft dough forms (you may not use all the flour).
  3. Turn onto a floured surface and knead until smooth and elastic, 3-5 minutes.
  4. Divide the dough into 8-10 equal pieces (depending on the size of bun you want) and shape each into a ball.
  5. Place 3 inches apart on lightly greased baking sheets. Cover and let rise for 15-20 minutes.
  6. Preheat oven to 425 degrees. Bake buns for 7-10 minutes or until golden brown. Remove from pans to wire rack to cool.
2 reviews

Who Dished It Up First: Adapted from Food.com.



  1. These buns look good, and I like the addition of whole wheat flour.

  2. These buns look great! Nothing more delicious than homemade bread….something about it says love…thanks for sharing!

  3. 30 minutes only??! And they look so soft and fluffy! I used to make homemade buns quite frequently, but who has time for all that kneading and rising these days? I cannot wait to try these. 😀

  4. Made these last night. Hard as a rock. Followed recipe to a T.

    • You must of done something wrong, or used the wrong yeast. I made these today and they were fluffy and huge, I doubled everything because I wanted big ones, but maybe you didn’t let the yeast proof? I would try again they are perfect and fast!

  5. Made these today and this is now my go-to recipe for hamburger and hot dog buns! My husband couldn’t wait to bite into them and he is very pleased! They turned out very soft. It was my first time using the Platinum Yeast and I will continue using it. Thanks for the recipe!

  6. Made these last night to counterbalance my not-so-diet-friendly sliders and they were superb! Baking bread intimidates me unless I have my trusty bread machine by my side but these were exactly what you said: quick & easy. I struggle to find buns without high fructose corn syrup. Now I don’t even have to worry. Thank you. Thank you. Thank you.

  7. Hi! I need to make bread today to make my stuffing…our family is having Thanksgiving on Saturday this year. Can I make the buns as one loaf? I will need to let it sit to get a little stale before Saturday. Thank you!

  8. Fantastic recipe. I let it rise for 40 mins instead of 20 (the kitchen was cold) and they came out fluffy and amazing!! I had whole wheat bread flour and regular white flour, but followed the recipe as if it were the opposite. Highly recommend.

  9. Thank you so much! My store-bought buns had gotten moldy. I tried your recipe and the buns were great! I don’t really care for buns, but my wife was excited about this fast, good recipe.

    I used my stand-mixer instead of kneading by hand, with the dough hook, and it worked fine. I didn’t have bread flour and used all purpose flour instead. I don’t know if that was the reason, but I needed to use roughly 2 Tbsp more than the 2 cups for the dough to form a ball, instead of sticking to the sides of the bowl.

    My kitchen was warm (about 78°F), so I just let the buns rise on the counter, uncovered. I had a problem with the browning, though – I ran to the oven after about 7 minutes, because I started to smell a strong scent. They had started to turn very brown on the bottom, but the tops were still very pale. My rack was in the middle of the oven. Any suggestion would I could do, maybe use a lower temperature next time?


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