Easy and Quick Hamburger Buns

Have you ever had dinner all planned out, only to realize—right as you’re about to start cooking—that you’re missing something important? Something like… the buns for your burgers or sandwiches? Yeah, me too. That was me one evening as I prepped BBQ chicken for sandwiches, only to discover I had no buns or rolls in the house. Thankfully, I had this trusty recipe for easy and quick hamburger buns tucked away in my recipe box. Crisis averted.

(And if you need a good bread recipe to go with soup or stew, you might also love my Cheddar Rosemary Beer Bread or my Easy Homemade Sandwich Bread!)

These quick hamburger buns are so simple and satisfying, they seem almost too good to be true. According to my husband, this recipe makes the best hamburger bun. And while it does require a few minutes of kneading, the entire recipe comes together—from mixing to baking—in under an hour.

Seriously, don’t wait for a dinner emergency to try these. The next time you’re grilling burgers or building a really good sandwich, go ahead and make a batch. You won’t be sorry!

And if you’re not an experienced baker, don’t be intimidated—I’ll walk you through the process step-by-step.

Ingredient Notes for these quick hamburger buns:

Let’s talk about a few of the ingredients and how to get the best results. The full list of ingredients and step-by-step instructions are in the recipe card below.

Active Dry Yeast
This recipe uses active dry yeast, which means you’ll need to mix it with warm water and a bit of sugar, then let it sit for a few minutes until it’s foamy. This step is called “proofing” the yeast and confirms it’s alive and ready to work.
If you only have instant or rapid-rise yeast on hand, no problem! You can substitute 1½ tablespoons of instant yeast for the 2 tablespoons of active dry yeast. Instant yeast doesn’t need to be proofed, so just mix it right into the flour.

Canola Oil
Canola oil gives these buns a soft, tender texture, but feel free to use any neutral-tasting oil you prefer—avocado or sunflower oil work beautifully.
If you’d rather use butter, substitute ¼ cup melted butter in place of the oil. (Butter contains water as well as fat, so the measurement is slightly different.)
Want to use coconut oil? Go for it—but just know it may add a hint of coconut flavor to the finished buns.

Flour
This recipe calls for all-purpose flour, which keeps the buns soft and light. If you want to incorporate some whole grains, you can substitute up to 1 cup of whole wheat flour for part of the all-purpose. Just note that whole wheat flour tends to absorb more liquid, so you may need to add a bit more water or oil to keep the dough soft and pliable.

Salt
Stick with fine salt, like sea salt or table salt here. Coarse salt won’t dissolve as evenly in the dough and may leave pockets of saltiness behind.

Sugar
You might be tempted to skip the sugar, but don’t. The sugar not only helps the dough rise but also enhances the flavor of the finished buns. I prefer to use natural cane sugar, but any granulated sugar will do the job.

Tips for Making Your Buns Bakery-Worthy

Make your homemade buns soft, flavorful, and picture-perfect with these simple tricks!

Cool Completely Before Slicing
Once the buns come out of the oven, transfer them to a wire rack and let them cool fully before slicing. This helps set the crumb and gives you that light, fluffy interior you want in a homemade bun.

Customize Your Dough
Mix herbs or seasonings right into the dough to create a custom flavor profile. You can also add a classic touch by brushing the tops with egg wash and sprinkling sesame or poppy seeds before baking.

Choose Your Size
• 8 buns – Perfect for big, juicy burgers
• 12 buns – Great for sliders or smaller sandwiches
• 16 buns – Soft, fluffy dinner rolls

How to Shape Like a Pro
To create beautifully round buns with a smooth top, use surface tension to your advantage. Lightly cup your hand over each dough ball and roll it in a circular motion on the counter. This tightens the surface and helps the buns rise high and bake up evenly, just like the bakery!