Go Back

Quick and Easy Burger Buns

Burger buns that take an hour from start to finish. These buns are light, tender and the perfect complement to a nice juicy burger. Life is too short for store-bought burger buns! Give these a try for your next family BBQ.
Prep Time 20 mins
Cook Time 15 mins
Rise time: 30 mins
Course Bread
Cuisine American
Servings 12 buns

Ingredients
  

  • 2 cups warm water temperature of baby's bathwater
  • 2 Tablespoons instant yeast
  • 4 Tablespoons granulated sugar
  • 1 Tablespoon salt
  • 1 egg lightly beaten
  • 1/4 cup olive oil
  • 5 - 6 cups flour see recipe notes
  • 1 egg for egg wash
  • splash of water for egg wash
  • sesame seeds for sprinkling on top if desired

Instructions
 

  • To the bowl of a stand mixer add the warm water, instant yeast and sugar. Wait until you smell a yeasty smell from the mixture which tells you the yeast is active and ready to work.
  • Add the lightly beaten egg, olive oil and salt to the stand mixer.
  • With the dough hook running, add the flour a cup at a time until the dough pulls away from the sides of the bowl. Pinch off a chunk of dough. It should roll into a ball in your fingers with just a little bit of sticky residue remaining. If it doesn't, add a little bit more flour a few Tablespoons at a time until no more flour is needed. Knead the dough for 8 minutes until soft and tacky. Let the dough rest for 5 minutes to relax the gluten.
  • Lightly flour a surface and turn the dough out onto your work surface. Tip: If you'd like to let the dough bulk rise, shape the dough into a ball, splash a little oil in a bowl and lightly cover the dough with oil. Cover the dough and let rise until doubled. Then proceed with the recipe as written.
  • Cut the dough into twelve equal pieces. Shape each piece of dough into a ball. Pull pieces of the dough up into the center, forming a tight ball. You can see how I shape rolls here.
  • Place the buns on a parchment-lined baking sheet (affiliate link). Put your hand on top of each roll and lightly push down to form a wider burger shape.
  • Cover the rolls and place them in a warm place to rise for 30 minutes. Sometimes I will leave them in the oven with the pilot light on (do not turn the oven on) to encourage a good, quick rise.
  • Preheat the oven to 425 degrees Fahrenheit.
  • While the oven preheats, mix together the egg wash: crack the egg and add a splash of water. Lightly brush the egg wash over each bun. Sprinkle with sesame seeds if desired.
  • Bake the buns for about 15 minutes until golden brown. Allow to cool completely before slicing and enjoying with your burgers.

Notes

Flour: I prefer to use bread flour (a higher protein content) with these burger buns. If you use bread flour you will need about 5-5.5 cups of flour. I've also made these buns with all purpose flour (lower protein content) and they've turned out well. I use about 6 cups of flour when using all purpose flour.  
Keyword burger bun