Nothing makes a burger better than a soft, fresh bun that does not fall apart or taste bland. Store-bought buns get the job done, but once you try homemade, you will never want to go back. These burger buns come out soft, light, and just the right amount of chewy. They hold up to any patty, soak up the juices, and still stay together.

Making your own buns is easier than you might think. You get full control over what goes in, and you end up with something that tastes way better than anything off a shelf. The difference shows in every bite.

Table of Contents

Fluffy Homemade Burger Buns

Looking for the perfect homemade burger buns? These fluffy, soft burger buns are the ideal addition to any burger! With a slightly sweet flavor, a tender texture, and just the right amount of chew, they’re the only buns your burgers will ever need. Easy to make and great for any occasion, this recipe will have you baking perfect buns every time!

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Prep Time 20

Cook Time 15

Rising Time 2

Total Time 2 35

Course Side Dish

Cuisine American

Servings 8 Buns

Calories 210 kcal

Equipment

Large mixing bowl
Measuring cups and spoons
Whisk
Stand mixer with dough hook (or knead by hand)
Baking sheet
Parchment paper or silicone baking mat
Pastry brush
Kitchen towel or plastic wrap

Ingredients

¾ cup warm milk 110°F/43°C
2 tbsp sugar
1 tbsp active dry yeast
2 ½ cups all-purpose flour
1 tsp salt
1 egg
3 tbsp unsalted butter softened
Optional: 1 egg yolk + 1 tbsp milk for egg wash
Optional: sesame seeds for topping

Instructions

Activate the Yeast
In a large mixing bowl, whisk together warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Mix the Dough
Add the egg, flour, salt, and softened butter. Mix until a shaggy dough forms.
Knead the Dough
Knead in a stand mixer with the dough hook for 6–8 minutes (or by hand for 10 minutes) until the dough is smooth and slightly tacky.
First Rise
Shape into a ball and place in a greased bowl. Cover and let rise in a warm spot for 1–1.5 hours, or until doubled in size.
Shape the Buns
Punch down the dough, then divide into 8 equal pieces. Shape each into a smooth ball and place on a parchment-lined baking sheet, spaced evenly.
Second Rise
Cover loosely and let rise again for 30–45 minutes, until puffy.
Preheat Oven
Preheat oven to 375°F (190°C).
Optional Egg Wash
Beat together 1 egg yolk and 1 tbsp milk. Brush tops of buns gently and sprinkle with sesame seeds if desired.
Bake
Bake for 15–17 minutes or until golden brown on top.
Cool
Let buns cool completely on a wire rack before slicing and serving.

Video

Notes

Flour Matters: For even softer buns, substitute ½ cup of all-purpose flour with bread flour.
Make Ahead: Buns can be frozen once baked and cooled—just thaw and reheat when needed.
Milk Temperature: Make sure the milk isn’t too hot or it can kill the yeast. Aim for 105–110°F.
Flavor Boost: Add a pinch of garlic powder or onion powder to the dough for extra depth.

Keyword American Cuisine, Buns

Additional Tips

1. Add Tangzhong for Extra Soft and Moist Buns

Mix 3 tablespoons water with 2 tablespoons flour, cook until thick, then cool. Add to the dough for a softer texture and longer freshness without changing the flavor.

2. Shape Dough with the Tuck and Pull Method

Tuck the edges of each dough piece under and pull the top tight against your counter. This creates a smooth, round top and helps the buns rise evenly without collapsing.

3. Use Steam in the Oven for a Glossy Finish

Place a small dish of hot water on the lower rack while baking. The added steam gives each bun a golden, shiny crust and helps with even baking.

4. Swap in Ghee or Duck Fat for Richer Flavor

Use melted ghee or duck fat instead of butter. Ghee adds a subtle nutty taste. Duck fat brings more depth and richness to each bun.

5. Make Slider Buns Instead of Full-Size

Divide the dough into 12 to 14 pieces for smaller buns. Bake for 10 to 12 minutes. Great for sliders, party trays, or kid-sized burgers.

Frequently Asked Questions

What are the caloric and macronutrient contents of a homemade burger bun?

A single homemade burger bun typically contains approximately 200 to 250 calories. The macronutrients are generally around 8-10 grams of protein, 2-5 grams of fat, and 40-50 grams of carbohydrates, depending on the specific recipe used.

How can I create a healthier burger bun through my recipe choices?

To make a healthier bun, one may opt for whole grain flour instead of white flour, which increases the fiber content. Additionally, using natural sweeteners like honey and fats such as olive oil or avocados can improve the nutritional profile.

Can you provide a breakdown of the fiber and sugar content in a single homemade burger bun?

The fiber content in a homemade bun is typically between 2 to 4 grams, depending on the type of flour used. A bun made with refined white flour has less fiber than one made with whole wheat. Sugar content can range from a minimal amount in a plain bun to several grams if sweeteners are added.

Which ingredients can I substitute for a more nutritional homemade bun without compromising texture?

To increase the nutritional value without sacrificing texture, substitute a portion of the white flour with whole-wheat flour. Ground flaxseed or wheat germ can also be added. In some recipes, applesauce or mashed bananas may replace part of the fat for a moister bun.

Conclusion

Making your own burger buns does more than upgrade a meal. It gives you better texture, better flavor, and full control over every ingredient. No additives, no shortcuts—just soft, fresh buns that hold up to any patty. And make sure to prepare a good BBQ sauce and secure the perfect experience.

Once you see how easy it is, you will not want store-bought again. You can adjust the size, swap in flavors, or freeze a batch for later. It is a small step that makes a big difference on the plate.

Wyatt Townsend

Ultra Soft Homemade Burger Buns Recipe: The Only Buns Your Burgers Need