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Perfect Homemade Hamburger Buns

These Easy Homemade Hamburger Buns are made with milk and butter to make them soft and tasty. You will never buy store bought again!

Prep Time
15 mins
Cook Time
15 mins
Rising Time
2 hrs 30 mins
Total Time
3 hrs 5 mins
Servings: 5 buns
Calories: 272 kcal
Course: Main Course , Appetizer , Lunch
Cuisine: American

Ingredients

  • ¾ cup + 1 tablespoon milk (I used 2%) (190 grams total)
  • ½ teaspoon sugar
  • 1 teaspoon active dry yeast
  • 2¼ cups + 2½ tablespoons flour (all purpose or bread) (300 grams total)
  • 2 tablespoons butter (melted and cooled) or vegetable or light olive oil
  • ¾-1 teaspoon salt
EXTRAS
  • 2 tablespoons seeds of choice (I used sesame and poppy seeds)

Instructions

    Cup of Yum
  1. In a small bowl combine the lukewarm milk and sugar, sprinkle the yeast on top and let sit 10 minutes, then stir.
  2. Add the flour to the yeast mixture, start to knead for 30-60 seconds then add the salt and butter, continue to knead for 7-8 minutes.
  3. Move the dough to a flat surface and form into a ball. Place in a lightly oiled bowl, cover and let rise in a warm draft free area for approximately 1-2 hours or until doubled in bulk.
  4. Transfer the dough to a lightly floured flat surface, divide into 5 equal parts, form into balls, place them on a parchment paper lined cookie sheet well apart, slightly flatten the top so that they aren’t too rounded. Cover with a tea towel and let rise approximately 1 hour or until doubled in bulk.
  5. Pre-heat oven to 375F (190C).
  6. Brush the tops of the buns with milk, then sprinkle with seeds if desired. Bake for about 18-20 minutes or until golden brown. Immediately move to a wire rack to cool completely. Enjoy!

Notes

  • If you prefer you can use instant yeast rather than active dry, the amount will be less so I advise using 3/4 teaspoon. And of course your double will rise much quicker, probably half the time, so keep your eye on it.
  • If you don’t have a standup mixer than you can always make them by hand. Your kneading time will increase to about 12-14 minutes. It’s a good arm workout.
  • I made 5 3 1/2 ounce (100 gram) buns, if you prefer you could make 10 smaller buns (sliders). Reduce the baking time to 12-15 minutes.
  • Store the buns in a paper bag then in a plastic bag tightly closed. Keep at room temperature in a cooler part of the kitchen. They will keep for 3-4 days.
  • Freeze the completely cooled buns wrapped in foil then place in a freezer safe container or bag. They will keep for up a month in the freezer. Thaw the frozen buns on the counter.

Nutrition Information

Calories 272kcal (14%) Carbohydrates 46g (15%) Protein 8g (16%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 3mg (1%) Sodium 421mg (18%) Potassium 135mg (4%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 236IU (5%) Vitamin C 1mg (1%) Calcium 54mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 5buns

Amount Per Serving

Calories 272

% Daily Value*

Calories 272kcal 14%
Carbohydrates 46g 15%
Protein 8g 16%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 3mg 1%
Sodium 421mg 18%
Potassium 135mg 3%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 236IU 5%
Vitamin C 1mg 1%
Calcium 54mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.