Incredibly Delicious Homemade Hamburger Buns

There’s something special about enjoying a burger with homemade hamburger buns. The soft, fluffy texture paired with a slight golden crust makes every bite better. This recipe takes your burgers, sandwiches, or sliders to the next level with buns that are not only gorgeous but you’ll be proud to say you made yourself. Let’s dive into how to make these perfect hamburger buns, complete with a pro tip for shaping them into that classic burger bun shape!

Step-by-Step Video to Make Homemade Hamburger Buns

If you’re a visual learner or want to see each step in action, check out my detailed YouTube video where I walk you through the process from start to finish. Watch how to prepare the dough, shape the buns, and use canning rings for perfectly uniform results.

https://youtu.be/b9YNhfY7U4M

Tools I Love for This Recipe

Making hamburger buns is even easier with the right tools. Here are some of my favorite kitchen essentials that I used for this recipe:

• Potato Ricer: Perfect for getting smooth, lump-free mashed potatoes.
• Kitchen Scale: Essential for weighing dough and ensuring equal portions.
• Canning Rings: The perfect tool for shaping buns to burger size.
• Baking Sheet: A durable sheet for even baking results.
• Zassenhaus Bread Slicer: The ultimate tool for slicing buns evenly every time.

These tools make baking at home more fun, efficient, and professional. Plus, they’ll help you achieve bakery-level results!Ingredients for Hamburger Buns:

Yeast Mixture:

• 2 1/4 tsp yeast
• 1/4 cup warm water (90-110°F for active dry yeast, 120-130°F for instant yeast)
• 1 tsp sugar

Dough:

• 1/2 cup heated and cooled milk
• 1/2 cup cold mashed potatoes (105 g)
• 1/4 cup butter, melted
• 2 Tbsp sugar
• 1 egg
• 1/2 tsp salt
• 2 1/2 to 3 cups all-purpose flour

For Shaping and Baking:

• Wide-mouth canning rings
• Bread release mixture (equal parts avocado oil, flour, and butter)
• Egg wash (1 egg + 1 tsp water)
• Sesame seeds (optional)

Instructions to Make Hamburger Buns

Step 1: Activate the Yeast

1. In a small bowl, combine yeast, warm water, and 1 tsp sugar.
2. Stir gently and let sit for 5-10 minutes until frothy. (For instant yeast, this step is optional.)

Step 2: Make the Dough

1. In a large mixing bowl, combine scalded milk, mashed potatoes, melted butter, sugar, and salt. Stir until well mixed.
2. Add the egg and yeast mixture, stirring to combine.
3. Gradually add flour, starting with 2 1/2 cups, and mix until a soft dough forms.
4. Knead the dough on a floured surface for 6-8 minutes, adding more flour as needed until the dough is smooth and elastic.

Step 3: First Rise

1. Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm spot for 45 minutes to 1 hour, or until doubled in size.

Step 4: Prepare the Baking Tray

1. Brush wide-mouth canning rings with bread release and place them on a baking tray.
2. Brush the center of each ring on the tray with additional bread release.
3. Place each flattened dough ball into a ring, ensuring it fits snugly.

Step 5: Shape the Hamburger Buns

1. Divide the risen dough into 12 equal pieces.
2. Shape each piece into a ball and flatten with your palm.

Step 6: Second Rise

1. Cover the buns lightly and let them rise for 10-15 minutes.

Step 7: Preheat and Egg Wash

1. Preheat your oven to 375°F.
2. Brush the tops of the buns with egg wash and sprinkle with sesame seeds if desired.

Step 8: Bake

1. Bake the buns for 11-14 minutes, turning the tray halfway through baking to ensure even browning.

Step 9: Cool and Remove

1. Allow the buns to cool slightly, then carefully remove them from the canning rings. Use a butter knife or offset spatula if needed.
2. Let the buns cool completely before slicing.

Why Use Canning Rings?

One common challenge with homemade hamburger buns is maintaining that classic high-sided shape. Without support, buns can flatten while rising and baking, leaving them too wide and not tall enough to hold up to a burger. While specialty baking rings can solve this, I prefer to use wide-mouth canning jar rings—they’re the perfect size for a burger and are already in most kitchens. The rings not only keep the buns uniformly shaped but also help them bake evenly.

To prevent over-risen dough (which can lead to large air pockets and flat buns), I keep the second rise time short—just 10-15 minutes. This ensures the dough stays structured and results in beautifully shaped, high-sided buns.

Why Homemade Hamburger Buns?

Store-bought buns can’t compete with the flavor and texture of these homemade beauties. Plus, making them yourself allows you to customize the size, toppings, and ingredients to suit your taste.

Ready to elevate your next burger night? Give these buns a try and savor the difference. Happy baking!

Freezing for Later

One of the best things about these homemade hamburger buns is how well they freeze, making them perfect for meal prep or saving extras for later. Once the buns have completely cooled, slice them in half (if desired) and place them in an airtight freezer bag or container. For added freshness, wrap each bun individually in plastic wrap or foil before placing them in the bag. They can be stored in the freezer for up to three months. When you’re ready to use them, simply thaw at room temperature or reheat in the oven for a few minutes to bring back their soft, fluffy texture. Freezing ensures you always have fresh, homemade buns on hand for any occasion!

Printable Recipe for Hamburger Buns

Other Recipes You Might Enjoy:

• Potato Dinner Rolls
• Oatmeal Dinner Rolls
• No-Knead Cinnamon Raisin Bread