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
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!
That’s good to know, Mckayla! Hopefully this will help out anyone else who is having rising issues. Thanks for sharing!
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!!♥️♥️
I love the idea of adding onion soup mix! I will definitely be trying this. Thank you for sharing!
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.
I am so happy to hear it! And I agree with you – I think dividing the dough into 12 pieces makes perfect size buns.
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!
I love the sausage buns idea! If you try it, let me know how they turn out!
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!
So happy you and your husband enjoyed them!
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.
I am glad that you liked them!
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.
I am so glad they turned out for you!
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.
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?
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.
So delicious! Definitely a save!! But can I refrigerate the buns before I bake them?
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!