Have you ever had dinner all planned out, and just as you begin to cook, you realize that you forgot something? Something really important like a crucial ingredient? Yeah, me too. This happened to me recently when I realized that I had no buns or rolls for pulled the BBQ chicken sandwiches that I was preparing for dinner. It’s a good thing I had this recipe for Easy and Quick Hamburger Buns in my recipe box to save the day. (And if you’re looking for a bread recipe to go with your homemade soup or stew, try my Cheddar Onion Beer Bread recipe.)
These quick hamburger buns almost seem too good to be true. And, according to my husband, they’re even tastier than store-bought buns. And yes, they do take a couple of minutes of kneading, but start-to-finish, they can be ready in under an hour. Seriously, don’t wait for an impending dinner disaster to make these. The next time you’re in the mood for grilling a hamburger, or having a really good sandwich, just go ahead and make these. You won’t be sorry!
So let’s talk about some of the ingredients:
Active dry yeast – This type of yeast needs to be mixed with warm water and a little bit of sugar, and then allowed to sit for a few minutes before use. If the yeast becomes foamy, then you’ll know the yeast is alive and will make your bread rise (this is also called proofing the yeast.) If you only have instant or rapid-rise yeast, that will work, too, but you need to use a little bit less of it. So substitute 1 ½ tablespoons of instant yeast for 2 tablespoons of active dry yeast. Also, instant yeast does not need to sit and proof before using, so just go ahead and use it right away in the recipe
Canola oil – If you prefer not to use canola oil, you can whatever type of neutral-flavored oil you typically use in your kitchen. I find that sunflower oil is a good neutral oil to use in baking. If you prefer to skip the oil and use butter, you will need to use ¼ cup of melted butter in place of the 3 tablespoons of oil that the recipe calls for (the reason for this is that butter contains not only fat but also water.) If you want to use coconut oil, use 3 tablespoons of melted coconut oil but be aware that it is likely to give the finished buns a hint of coconut flavor.
Salt – Use fine salt like sea salt or table salt. For best results, I don’t recommend using coarse salt in this recipe.
Sugar – You may be tempted to skip the sugar in this recipe, but please don’t. Skipping the sugar will affect the rise of the dough and the flavor of the finished buns. I like to use natural cane sugar, but any granulated sugar will work fine.
- After removing the buns from the oven, place them on a wire rack and make sure they are fully cooled before slicing.
- Customize your buns by adding herbs or other seasonings. You can also top them with poppy seeds or sesame seeds just before baking.
- If you want a larger bun for your big, juicy burger, divide the dough into 8 pieces instead of 12 before baking.
- This recipe can also be used for dinner rolls or slider buns. Simply divide the dough into 16 pieces before baking.
If you try this recipe for Easy Hamburger Buns, I hope you love it. And follow me on Facebook, Pinterest, and Instagram so you don’t miss a post.
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Quick and Easy Hamburger Buns
- Total Time: 0 hours
- Yield: 12 buns 1x
- 1 cup warm water
- 2 tablespoons active dry yeast
- 3 tablespoons canola oil (or substitute 1/4 cup melted butter)
- 3 tablespoons sugar
- 1 egg
- 1 1/2 teaspoons salt
- 3 –3 1/2 cups all-purpose flour
- 2 tablespoons melted butter
- Heat oven to 425°F
- In a mixing bowl, stir yeast, oil, and sugar into warm water, and allow to stand for 5 minutes, or until mixture is foamy. If the yeast mixture doesn’t look foamy after 10 minutes, the yeast is too old and the dough won’t rise. Discard and replace with fresh yeast.
- Whisk in egg and salt.
- Stir in flour, starting with 3 cups, adding a little more if necessary to form a soft dough.
- Turn dough onto a floured surface and knead until smooth and elastic, about 5 to 7 minutes.
- When dough is elastic and no longer sticky, divide into 12 equal pieces and shape each into a slightly flattened ball.
- Place 3″ apart on greased baking sheets, and allow to rise for 15 minutes, or until the buns have nearly doubled in size.
- Bake for 8 to 12 minutes or until golden brown.
- Remove buns from pan to wire rack. Brush with melted butter immediately after removing from oven. Allow to cool.
- Prep Time: 0 hours
- Cook Time: 0 hours
DiJuly 9, 2018 at 9:58 pm
Hi Melissa … your hamburger buns look scrumptious and I plan to make them. What is the oven temp for baking the buns. Thanks!
MelissaJuly 9, 2018 at 10:41 pm
Sorry about that! I’ve updated the post – thanks for catching it. The temp is 425°F.
ChloeApril 4, 2020 at 10:57 pm
I just made these and they were so quick and easy…not to mention perfect and delicious! Thanks for the great recipe 🙂
MelissaApril 11, 2020 at 5:44 pm
Glad you enjoyed! Come back and visit again soon!
DiJuly 9, 2018 at 9:58 pm
Hi Melissa … your hamburger buns look scrumptious and I plan to make them. What is the oven temp for baking the buns. Thanks!
Miz HelenMay 20, 2019 at 5:37 pm
Your hamburger buns look beautiful! Thanks so much for sharing with us on Full Plate Thursday and come back real soon!
KathleenMay 25, 2019 at 3:25 am
These are beautiful buns girl! Thanks for sharing!
MelissaMay 26, 2019 at 10:47 pm
DidiMay 22, 2023 at 6:54 pm
Wow, these are delicious!! I have been afraid to start trying homemade breads, rolls, etc. Sometimes I can burn water if that says something about my culinary skills!! But cannot express enough how EASY and DELICIOUS these were. If I can make not only make them but turn out and edible, anybody can make these. Highly, highly recommended this recipe. Thank you for helping me feel.more confident in baking!!
JoanneMay 28, 2019 at 9:08 pm
Just made these and they are delicious and look just like the picture. I used to be afraid of yeast but recently started making sourdough breads and yeast breads. Sorry it took me so long to get hooked!
MelissaMay 28, 2019 at 11:45 pm
I am so glad you liked them! Bread-making is addicting!
Brandi AshlockMarch 26, 2020 at 1:53 am
I just made these. Are they meant to be very small buns? When I made 12, they are more like slider size. They are delicious, but if the recipe ends up the same way next time I think I would make closer to 9 buns. Otherwise, a very easy recipe and the taste is perfect!!! Thanks, Brandi
MelissaMarch 26, 2020 at 4:19 pm
Hi Brandi. They may be a little smaller than store-bought buns. If you want larger buns, definitely just go ahead and make 8 or 9 instead of 12. I’m glad you liked them!
TeahMarch 29, 2020 at 12:14 am
I made these this evening and they were delicious! I even have leftover for sandwiches tomorrow! So quick and easy, will definitely be making again! Thank you for the recipe
MelissaMarch 30, 2020 at 12:30 am
You’re welcome! I’m so glad you liked the recipe!
Caroline PettitMarch 29, 2020 at 3:51 pm
When adding the flour do you still use the whisk? Or switch to the dough hook?
MelissaMarch 30, 2020 at 12:33 am
If you’re using a stand mixer, I would switch to a dough hook, and knead until the dough is smooth and elastic (about 5 minutes or so).
AcMarch 31, 2020 at 12:34 pm
Hi what flour did you use?
MelissaMarch 31, 2020 at 3:39 pm
All-purpose flour or bread flour will work fine.
CindyApril 3, 2023 at 9:42 pm
These came out perfect! Usually I am pretty good baking and with breads, except buns and rolls for some reason. Can never get the texture I want. Except now. Soft but firm, great crumb and tasty.
I know this recipe had been up awhile but had to let you know how much I loved these and my family. Thank you.
MelissaApril 11, 2023 at 3:20 am
I’m so glad you liked the recipe! Thank you for letting me know!
NathalieApril 1, 2020 at 4:11 pm
Hi, any chance I can use rapid rise instant yeast instead? If yes, can you recommend how much?
KateApril 1, 2020 at 7:50 pm
When using rapid rise, you can use the same measurement, you just don’t have to let it proof (sit with the water/sugar). You can mix the water, sugar, yeast, oil and egg and then add the flour. Hope I didn’t step on the author’s toes here, it wasn’t my intention! I just make a lot of bread products home! 🙂
MelissaApril 1, 2020 at 9:25 pm
Thank you for the comment and for sharing your knowledge. You’re definitely not stepping on my toes – I love it when readers comment and interact! 🙂
TammyApril 2, 2020 at 1:38 am
Made these and they turned out really good. I put ingredients into bread machine to stir the dough, then kneaded briefly, divided into pieces and shaped into buns. Let rise and baked. Very good!!
MelissaApril 2, 2020 at 4:39 pm
I’m so glad you liked the recipe! 🙂
Heather D.April 3, 2020 at 11:42 pm
I divided the recipe in half (there is just 2 of us) and the buns are a great size. They taste great, too! Thank you for this recipe!
MelissaApril 4, 2020 at 4:40 pm
I’m glad you enjoyed it! 🙂
MarkaApril 4, 2020 at 6:09 pm
Really great recipe! Easy and delicious. Thanks!
MelissaApril 11, 2020 at 5:43 pm
I’m happy you liked the recipe! Come back and visit again! 🙂
ShannonApril 12, 2020 at 1:15 am
I make bread and buns often but these didnt get bigger than like an inch and half lol. Not sure what happened 🙁
MelissaApril 12, 2020 at 6:05 am
I’m sorry the recipe didn’t work out for you. I’m really not sure why that happened. Yours is the first comment I’ve had with the recipe not working, so I’m not sure how to help. Maybe try proofing your yeast to make sure it is viable.
kryshaAugust 21, 2021 at 6:48 am
The same thing just happened to me. They only slightly rose after 15min and then after 12min in the oven, they were still very doughy. Had to cut them open and further bake the halves. Consistency was that of a dense pretzel. Could I mix a cup or two of self rising flour instead? Will try again.
AnjumApril 24, 2020 at 7:20 pm
Dear Melissa would you please tell which type of flour is best fort buns. Thank.
MelissaApril 24, 2020 at 8:20 pm
All-purpose flour is fine. You can also use bread flour.
Shirley BinkleyApril 24, 2020 at 9:01 pm
Hello! Just got my buns out of the oven. My husband and I split one while still warm, so good. Will be making these again and again. I am recently retired, and I love baking.
MelissaApril 25, 2020 at 6:34 pm
Congratulations on your retirement! I love baking, too – it’s such a fun pastime, isn’t it? I’m so glad you liked the recipe. Have a great weekend!
AKApril 25, 2020 at 8:12 pm
I just tried to make these and they were a disaster! I am new to using a Kitchenaid mixer so not sure if that was the problem or not. I mixed as directed, kneaded for 5 minutes with the dough hook and the dough was still a sticky mess. Went another 2 minutes, still sticky so tried to knead it by hand and it got even stickier. Any advice as to what I did wrong? Used a little under 3 1/2 c flour and the dough seemed fine to knead but clearly that was not the case.
MelissaApril 25, 2020 at 10:14 pm
I am not sure what went wrong. The amount of flour to water ratio can vary due to many factors including humidity and even the brand of flour. It is also possible that you may have added too little flour depending upon how you measured it (scooping it vs. spooning it into the cup – I tend to fluff the flour and then scoop). I typically knead the dough by hand and haven’t tried using my stand mixer in this recipe, so I’m not sure if that could have been a factor. I think that adding just a little more flour and kneading for a few additional minutes should help the dough to come together and not be so sticky. I hope that helps.
Tiffany SechelskiApril 25, 2020 at 9:27 pm
Do you cover them for the 15 min!?
MelissaApril 25, 2020 at 10:05 pm
You don’t need to cover them.
KelliApril 30, 2020 at 9:56 am
I’m looking for a recipe that can be used to make hamburger or sausage buns. Have you ever turned these into sausage buns?
MelissaMay 1, 2020 at 6:04 pm
I’ve never tried making sausage buns with this recipe, but if you do, please let me know how they turn out!
natalieMay 9, 2020 at 1:17 am
am I able to use half wheat and half white? thanks!
MelissaMay 9, 2020 at 5:16 pm
I haven’t tried it, but I don’t think it would be a problem. If you try it, let me know how they turn out. 🙂
AlexMay 10, 2020 at 6:50 pm
So delicious! Definitely a save!! But can I refrigerate the buns before I bake them?
MelissaMay 10, 2020 at 7:00 pm
I think you should be fine refrigerating them buns for up to 24 hours. I would shape the dough into buns, cover them tightly and refrigerate immediately. Before baking, allow the dough to warm up and rise on the counter for about 30 minutes or so. Hope that helps!
KristenMay 13, 2020 at 5:15 pm
So I’ve now made this recipe twice, once with active dry yeast and once with instant yeast. The buns did not double in size, or really increase in size at all, even with giving them more time. What can I do to fix this?
MelissaMay 13, 2020 at 7:49 pm
I’m really not sure how to fix this problem. I’ve always had success with this recipe, as have so many others, yet I have had a few people have this same complaint. There are a few things I can think of. One is the temperature (they rise best in a warm temperature). Also, sometimes the yeast itself is old and no longer viable (although you said you’ve tried with 2 different yeasts.) The other thing is too much flour in the dough. If you happen to add into much flour while kneading the dough, and the dough becomes too thick and dry, it can mess with the rising. I’m not sure offhand what else the problem could be, but I hope this is helpful to you.
Beth VMay 19, 2020 at 1:45 am
I haven’t made much bread and assumed all buns would be hard and take a long time. I was wrong. These were so quick and easy not to mention delicious. I made them into 8 buns. We thought they were the best! We toasted on the grill before eating with a burger. I ate one right away. My husband thinks I should make weekly in the summer for burgers. I guess I will. I did use my mixer to knead for about 7 minutes.
Kathleen QMay 19, 2020 at 9:29 pm
Just made these….Turned out great. I think my oven is running a little hot, so I would turn down the temp a little. Made 8 large hamburger buns.
MelissaMay 28, 2020 at 7:53 pm
I am so glad they turned out for you!
Amy RMay 22, 2020 at 11:57 pm
I had the same scenario! Pulled pork in the crock pot and no buns. Ugh! Found your recipe and they were so easy to make! Best of all, they were delicious – so light and fresh! Thank you. Sorry, no pics….we ate them too quickly.
MelissaMay 28, 2020 at 7:53 pm
I am glad that you liked them!
KallieJune 24, 2020 at 9:32 pm
These are fantastic. My husband refuses to buy store bought buns anymore! We’ve used them for burgers and homemade sloppy joes. They are wonderfully sturdy without being dense! Thank you!
MelissaJune 25, 2020 at 3:41 pm
So happy you and your husband enjoyed them!
Carm StillitanoJuly 1, 2020 at 6:35 pm
Love them. Huge hit in my house. I haven’t bought buns in months. Thinking of using this recipe and shape them into hamburger/sausage buns!
MelissaJuly 2, 2020 at 5:00 pm
I love the sausage buns idea! If you try it, let me know how they turn out!
MindyJuly 11, 2020 at 2:59 pm
Your recipe is perfect! Easy and quick to whip up and they are a perfect size when dividing into 12 pieces, I sprinkled sesame seeds prior to baking and so impressed. Not ever going to buy from the store again! Great instructions and didn’t need to tweak at all.
MelissaJuly 14, 2020 at 5:37 pm
I am so happy to hear it! And I agree with you – I think dividing the dough into 12 pieces makes perfect size buns.
marlene harkcomAugust 10, 2020 at 10:33 pm
I don’t even buy hamburger buns anymore! We love this recipe. Sometimes I add a half pack of Lipton onion soup mix, reducing the salt and flour to compensate. I’m eating my latest batch as I write this!!♥️♥️
MelissaAugust 11, 2020 at 3:06 pm
I love the idea of adding onion soup mix! I will definitely be trying this. Thank you for sharing!
MckaylaAugust 17, 2020 at 10:17 pm
I had the problem of not doubling in size so I let them rise a bit longer and covered them! I’m guessing that might be some of the comments issue because it’s cooler in their house/humidity! Either way, longer rising worked for me!
MelissaAugust 18, 2020 at 5:11 pm
That’s good to know, Mckayla! Hopefully this will help out anyone else who is having rising issues. Thanks for sharing!
SylviaOctober 17, 2020 at 9:02 pm
This is my go-to recipe for hamburger and hot dog buns. Can this recipe be used to make a bread loaf?
MelissaOctober 21, 2020 at 4:44 pm
I’m not sure if it can be used to make bread, Sylvia. If you try it, please let me know how it turns out!
BryleeNovember 28, 2020 at 9:15 pm
I was wondering if anyone has made these and then froze them. If so how did they turn out? It’s just my husband and I so we don’t go thru buns as fast most of the time. Thank you!
MelissaNovember 30, 2020 at 5:43 pm
Hi Brylee. To freeze the rolls, I find the best way is to make the dough and then shape the rolls, but don’t allow them to rise. Place the shaped rolls on a cookie sheet and pop them in the freezer. Once they are frozen, remove the rolls to a plastic bag and store in the freezer until you need them. When you are ready to bake, remove the rolls from the bag, place them onto a baking sheet, and allow them to thaw and to rise for a few hours before baking. Hope this helps!
JaniceMay 17, 2021 at 7:38 pm
I made these and they turned out great. I combined an egg with 1 TBSP of water for an egg wash. I brushed that on and then sprinkled on garlic flakes, onion flakes, poppy seed, sesame seed and coarse salt (“Everything spices”) and it was fantastic. Good, easy recipe!
MelissaMay 21, 2021 at 8:13 pm
Your additions sound delicious! I’m glad you like the recipe and I hope you come back and visit again soon.
KarynMay 22, 2021 at 12:19 am
I just wanted to let you know that these are absolutely wonderful! I am a home baker to two special needs children and my husband is a truck driver. We LOVE burgers but never make it through a whole package of buns…. well, one day I had planned to make burgers and totally forgot the buns ♀️!!! Well, what else could I do? I went to Pinterest and found you with this recipe, I have to tell you, I have gotten so many compliments on my burger buns and it is really thanks to you! I never worry about getting buns at the store anymore in fact I am making my hubby some burgers tomorrow and using this recipe again! Thank you so much! Be blessed- Karyn
MelissaJune 4, 2021 at 3:56 pm
Karyn, thank you so much for your kind words! I am so happy that you like the recipe! Truly, it is comments like yours that keep me motivated to publish recipes. I hope you come back and visit again soon!
KarynJune 5, 2021 at 3:39 pm
Haha, I’m back again!!!! I am glad that my words help motivate, I was planning on making a small batch today…. then my husband told me he didn’t know how many people would be coming out…. oh the joys! Lol. Can’t wait to see how this does when I multiply it by 4…. I’ll let you know how they come out! Oh and it can be used as a hotdog bun, just shape it accordingly and treat it the same as the hamburger bun. It was beautiful! I used this for my sausage and peppers 😉
MelissaJune 11, 2021 at 3:13 pm
Let me know how the big batch turned out. And thanks for the tip about the hotdog buns – I’ll definitely be trying that!
KarynJune 20, 2021 at 7:08 pm
It came out great!!! Had to do it by hand though…… there was to much to fit in my kitchen aid… lol thank you so so much, this really is my go to hamburger/Hot Dog bun recipe! Making the kids burgers tonight…. can you guess what I’m about to bake
AmberNovember 19, 2021 at 4:21 am
My 12-year-old made these with potato patties and bacon.
MelissaNovember 28, 2021 at 5:03 pm
I’m so happy you liked the recipe!
KylaFebruary 14, 2022 at 5:26 pm
Just tried this recipe . It was quick easy and they turned out pretty good considering I hadn’t made buns since I was around ten. My kids loved them. Thanks again for the recipe
MelissaFebruary 15, 2022 at 6:06 pm
I’m glad you liked the recipe!
BethanyMay 22, 2022 at 2:43 am
Made these for supper tonight for our sloppy joes and they were fantastic. This recipe is a keeper!
MelissaMay 22, 2022 at 3:14 pm
I’m so happy to hear it!
Michelle FlanneryAugust 23, 2022 at 4:39 pm
This was so fast and easy to make PLUS DELICIOUS!!! Thank you for sharing!
MelissaAugust 24, 2022 at 5:19 pm
I’m glad you liked it!
RichSeptember 26, 2022 at 6:21 pm
Any chance we can get the nutritional breakdown?
HannahOctober 27, 2022 at 7:28 pm
Easy recipe and tastes very good. Mine didn’t rise very well, but were still light and airy. I think the counter top may have been too cold (72F)? Or humid (I live in Houston Texas) Also, my husband and I usually make 1/3 pound hamburgers so these buns are a little small. I will try making 8 instead of 12 next time.
MelissaNovember 4, 2022 at 6:13 am
Yes, definitely make 8 for bigger burgers. And sorry you didn’t get a good rise. Occasionally it happens and it’s hard to know why. Sometimes when I have that problem I know it’s time for a new batch of yeast.
DebbyNovember 20, 2022 at 3:05 am
These are fast and wonderful! I also have made them as smaller dinner rolls with same great texture and softness.
AlexisNovember 24, 2022 at 12:33 am
These were great but they were very yeasty. I was wondering how they’d turn out when I read 2 whole tbs of yeast. The dough smelled like beer and so do the buns. I can’t really taste it in the buns but the smell does turn me away from making them again. Yes I did use the correct amount of yeast.
MelissaNovember 24, 2022 at 2:29 am
I’m sorry the buns didn’t work out for you. Unfortunately, you really can’t reduce the amount of yeast if you want them to rise in the allotted amount of time. I have never had it smell like beer, though. Is it possible you used instant yeast instead of active dry yeast? If using instant or rapid-rise yeast, you do need to reduce the amount of yeast in the recipe.
SoniaDecember 31, 2022 at 12:27 am
Very good recipe. Thank you so much for sharing. Everyone loved them and they were super simple to make. I didn’t have any bread or eggs on hand for burgers. So I found this recipe and made a flax egg in place of the egg. It turned out great. So great that I am making more tonight!! Thanks again for the great recipe.
MelissaJanuary 4, 2023 at 6:25 pm
I’m glad you liked the recipe! And it’s good to know that it works well with a flax egg!
Dale Morgan-HornerJanuary 15, 2023 at 3:26 pm
Thx for this fantastic recipe!
I made these faster than it would have taken me to drive to town to buy them!
Have made them twice and they are great!. Easy recipe to follow
MelissaJanuary 16, 2023 at 6:34 pm
Same with me – it’s faster to make a batch of these than it is to run to the store! I’m glad you liked the recipe!
The Best Soft Dinner Rolls - My Homemade RootsFebruary 15, 2023 at 7:11 pm
[…] I don’t often call my recipes “the best” because there are so many delicious recipes out there for almost anything you can think of. But these dinner rolls are so light and pillowy-soft, I really do think they are one of the best. I make these rolls with a yeast dough enriched with milk, eggs, and butter. The result is a soft, fluffy roll with an unbeatable flavor and texture. And if you like this recipe for homemade dinner rolls, also check out my recipe for Quick and Easy Hamburger Buns. […]
AFebruary 26, 2023 at 1:20 pm
Going to try this recipe.. am I reading this correctly that you only need dough to rise in individual balls, or allow to rise as whole dough then as individual balls?
MelissaMarch 3, 2023 at 7:47 pm
That’s correct. They only need to rise once, after shaping them into individual balls. (Sorry I didn’t reply sooner! Somehow I missed your comment)
AMarch 4, 2023 at 2:07 pm
Thank you! Trying this weekend
Pauline ConstantineMarch 11, 2023 at 2:19 am
Hi. I just tried this and they cane out perfect! This recipe is a keeper! When I made the dough I thought they were going to turn out like sliders so I divided it into 6 pieces. I left them to rise for half an hour and they turned out quite huge… to the delight of my family! I brushed them with milk and baked them for 8 minutes. They browned quite nicely and were soft and delicious! Thanks so much for sharing!
MelissaMarch 23, 2023 at 6:23 pm
I’m so happy you (and your family) enjoyed the recipe!
Ann McAdoryApril 1, 2023 at 5:54 pm
I made this recipe this morning and it is FABULOUS!!! The only thing I did different was replace 1 cup flour with 1 cup whole wheat and I did use rapid rise yeast. The next time I AM DOUBLING the recipe.
MelissaApril 2, 2023 at 6:04 pm
I’m so happy you like the recipe!
EmmyApril 1, 2023 at 11:51 pm
Delicious! These buns were so easy and tasted great.
JacquiApril 28, 2023 at 10:20 pm
I use this recipe for literally everything. Garlic knots, hamburger buns, fancy cast iron focaccia bread, breadsticks, garlic naan… any meal that I want bread for but I ran out of time and don’t have an hour to let it rise, I use this recipe. Always comes out fluffy and soft.