A great burger needs a great bun. These are soft, airy, and deep golden, with a classic sesame top.
The dough is simple and easy to handle. The liquid and fat are balanced so the buns stay tender but still hold a generous filling without falling apart.
Two rises and a double egg wash give you puffy, shiny buns with a beautiful color.
I use them for burgers, schnitzel, pulled meat, fish, or roasted vegetables. You can also shape smaller balls for sliders.
They’re made with basic ingredients you probably already have, and they’re dairy-free, so they work with a meat meal.
My tip: Don’t pull them out too early. That deep golden color only shows up in the last few minutes of baking.
Homemade hamburger buns are made from bread flour, instant yeast, sugar, an egg, warm water, oil, and salt. Knead at least 10 minutes, let rise until doubled, shape 6 buns, rise again, brush with egg wash, and bake at 350°F (180°C) convection or 375°F (190°C) conventional for 17–19 minutes. Total time is about 3 hours 20 minutes, mostly rising.
Homemade Hamburger Buns (Soft, Golden, Dairy-Free)
Ingredients
Method
- In a large bowl, mix the water, yeast, sugar, and egg. Let stand for 5 minutes, until small bubbles appear.
- Add the flour and knead until a uniform dough forms.
- Add the salt and oil and knead for at least 10 minutes, until the dough is smooth, elastic, and very soft. If it’s sticky, that’s fine. Don’t add more flour.
- Transfer to a greased bowl, cover, and let rise until doubled, about 1 to 1¼ hours.
- Divide the dough into 6 pieces of 100–105 g each.
- Roll each piece into a smooth ball and place in lightly greased pans (individual bun pans or rings).
- Gently flatten with your fingers so the dough fills about half the height of the pan.
- Cover with a damp towel and let rise again until the dough almost reaches the rim of the pan, 45 minutes to 1 hour.
- Mix the beaten egg, 1 teaspoon water, and ½ teaspoon sugar. Gently brush it over the buns.
- Wait 5 minutes, brush on a second coat right before baking, and sprinkle with sesame seeds.
- Bake in an oven preheated to 350°F (180°C) convection, or 375°F (190°C) conventional, for 17–19 minutes, until deep golden.
- Transfer to a wire rack and brush right away with a little neutral oil or melted vegan butter for shine and softness.
Notes
- Use individual bun pans or rings, so the buns rise up the sides (pan type inferred; the card says “greased pans”).
- Don’t take them out too early. The deep golden color comes only in the last minutes of baking.
- A soft, slightly sticky dough is what makes the buns tender. Resist adding flour in step 3.
- The two coats of egg wash give the glossy top. Brushing with oil or vegan butter after baking keeps them soft.
- Canola oil → mild olive oil or another neutral oil.
- Sesame seeds → nigella seeds or poppy seeds (or a mix).
- Vegan butter (for brushing) → neutral oil. Regular melted butter works too if you don’t need the buns dairy-free.
Frequently asked questions
Yes. The dough uses water and oil, and the buns are brushed with oil or vegan butter after baking. They do contain egg.
This dough is meant to be soft and a little sticky. Keep kneading for the full 10 minutes instead of adding flour, and it will become smooth and elastic.
Yes. Divide the dough into smaller balls. Smaller buns will likely bake faster, so start checking them a few minutes early.
Keep them in a sealed bag at room temperature. They stay soft into the next day. For longer storage, freeze them in a sealed bag and thaw at room temperature.
Bread flour with at least 11.5% protein is recommended for structure. All-purpose flour should work, but the buns may be a little softer and less sturdy.
