These homemade hamburger buns are super easy, can be made dairy-free, and are done in 40 minutes! Whether you need some in a snap or you just want to make them from scratch, this recipe is a great one to try.
40 Minute Hamburger Buns
Ingredients
- 1 cup very warm water
- 2 tbsp active dry yeast
- 1/3 cup olive oil
- 1/4 cup sugar
- 1 large egg beaten
- 1 tsp salt
- 3 – 3.5 cups all-purpose flour
- 1 egg yolk
- 1 tbsp water
- sesame seeds (optional)
Directions
- Combine yeast and warm water in a large mixing bowl. Add a sprinkle of your sugar to feed the yeast. Wait 5 minutes or till the yeast activates and foams up.
- Add oil, sugar, salt, beaten egg and stir to combine.
- Add flour and stir to combine.
- Lightly flour your counter top and knead dough 3-5 minutes, adding flour as needed, until smooth and elastic.
- Divide into 8 equal pieces and shape each piece into a ball. Place on a lined baking sheet and cover with a kitchen towel. Let the buns rest for 10 minutes, while the oven preheats. Preheat to 425.
- After the 10 minute rest, whisk together the egg yolk and 1 tbsp of water and brush it over the buns. Sprinkle with sesame seeds if desired.
- Bake for 8-10 minutes or until golden brown.
Tips and tricks:
- You can substitute the olive oil for vegetable or canola…whatever you have on hand.
- When forming the buns, instead of just rolling them in my hand, I kind of pull the sides down and pinch them together underneath so the top is smooth. Then I hold the ball in my hand (like a doorknob) and gently roll the bottom on the counter.
- These can easily be made into slider buns…just separate into 12-14 pieces instead of 8.
How to store your homemade hamburger buns:
Store buns in an airtight container or ziploc bag on the counter for up to 2-3 days.
These can also be frozen for up to 2 months. Just thaw and rewarm when you want to use them.
This is one of the easiest recipes ever and they come out so good! So I hope you give it a try 🙂
Be sure to pin it for later and let me know what you think!
