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!)
*This recipe was originally published in June 2018. It was updated for clarity in April 2025, but the recipe remains the same.*
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!
Ready to Bake?
Whether you’re prepping for a backyard cookout, a cozy family dinner, or just craving a really good sandwich, these homemade quick hamburger buns are the perfect way to elevate your meal. Once you make them from scratch, it’s hard to go back to store-bought!
If you try this recipe for Easy and Quick Hamburger Buns, I’d love to hear how it turned out for you! Share your thoughts in the comments below, and don’t forget to rate the recipe—it helps others discover it too!
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Quick and Easy Hamburger Buns
- Total Time: 47 minutes
- Yield: 12 buns
Description
Homemade hamburger buns in under an hour? Yes, please! These quick hamburger buns are soft, slightly sweet, and perfect for your favorite burgers or sandwiches. The dough comes together quickly and rises fast, making them ideal for busy nights or impromptu cookouts.
Ingredients
- 1 cup warm water (about 110°F)
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2 tablespoons active dry yeast
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3 tablespoons neutral oil (like avocado or canola), or 1/4 cup melted butter
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3 tablespoons sugar
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1 large egg (for the dough)
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1 1/2 teaspoons salt
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3 to 3 1/2 cups all-purpose flour
For finishing (choose one):
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1 egg + 1 tablespoon water (for optional egg wash)
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2 tablespoons melted butter (for brushing after baking)
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1 tablespoon sesame seeds (optional, if using egg wash)
Instructions
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Preheat the oven to 425°F. Grease a large baking sheet or line with parchment paper.
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Activate the yeast:
In a large mixing bowl, stir together the warm water, yeast, oil (or melted butter), and sugar. Let the mixture sit for 5–10 minutes until it becomes foamy.Tip: If the mixture doesn’t foam, your yeast may be inactive. Start fresh for best results.
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Make the dough:
Whisk in the egg and salt. Gradually stir in 3 cups of flour, adding a bit more as needed until a soft dough forms. The dough should be slightly tacky but easy to handle. -
Knead the dough:
Turn the dough out onto a floured surface. Knead for 5 to 7 minutes, or until the dough is smooth and elastic. -
Shape the buns:
Divide the dough into 8 equal pieces for large buns or 12 for smaller buns. Shape each piece into a ball and gently flatten the tops. -
Let them rise:
Place the buns about 3 inches apart on the prepared baking sheet. Cover loosely with a clean towel and let rise for about 15 minutes, or until nearly doubled in size. -
(Optional) Finish before baking:
For a golden, glossy finish, whisk the extra egg with 1 tablespoon of water and brush it over the tops of the buns. Sprinkle with sesame seeds if desired.
If you plan to brush with butter after baking instead, skip this step. -
Bake:
Bake for 8 to 12 minutes, or until the buns are golden brown. -
Finish and cool:
Remove the buns from the baking sheet and place them on a wire rack. If you didn’t use the egg wash, brush the warm buns with melted butter for a soft, flavorful crust. Let cool before slicing.
- Prep Time: 35 minutes
- Cook Time: 12 minutes
am I able to use half wheat and half white? thanks!
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. 🙂
I’m looking for a recipe that can be used to make hamburger or sausage buns. Have you ever turned these into sausage buns?
I’ve never tried making sausage buns with this recipe, but if you do, please let me know how they turn out!
My husband and my child loved these buns! Thanks! Next time I will double the batch. Question is, how do you store these buns? Are they stored in room temperature or do I freeze them?
Hi Stella. You can store them at room temperature for a few days. For longer storage, freeze them for up to 3 months.
Do you cover them for the 15 min!?
You don’t need to cover them.
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.
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.
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.
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!
Dear Melissa would you please tell which type of flour is best fort buns. Thank.
All-purpose flour is fine. You can also use bread flour.
I have never mad hamburger buns from scratch before today. These are absolutely quick, easy and delicious! It’s a wonderful recipe. Thank you for sharing!
You’re very welcome! I’m happy you like the recipe!
I make bread and buns often but these didnt get bigger than like an inch and half lol. Not sure what happened 🙁
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.
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.
Really great recipe! Easy and delicious. Thanks!
I’m happy you liked the recipe! Come back and visit again! 🙂
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!
I’m glad you enjoyed it! 🙂
Well..let say I bake but not with yeast. Only used yeast once back in middle school. This recipe was super simple and instructions were on point. I’ll have to let yous know how they taste but so far it was a easy assemble.
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!!
I’m so glad you liked the recipe! 🙂