≡ Menu

Homemade Hamburger Buns/Sandwich Rolls

FTC Disclosure: This post may include affiliate links. If you make a purchase using one of these links, The Artisan Life may receive a commission at no additional cost to you. Thank you for your support - it means so much to me and my family!

It doesn’t make a lot of sense, but if my options are go to the grocery store for one specific item or make it at home with ingredients I already have, I want to make it at home. Sure, making whatever at home will probably ultimately take longer, but I really hate battling traffic to spend too much money for one thing at the local Safeway. I’d really rather just avoid Safeway altogether!

These homemade hamburger buns were born out of the desire for buns to serve some bean burgers made from leftover black beans and an equally strong desire to not go to the store.  They’re more flavorful than the usual, store-bought suspects, pretty darn easy, and the recipe only makes 8 so you’re not stuck with a mountain of dough and too many leftover rolls. The dough freezes well, so you can always make 4 for now and save 4 for later!

Homemade Hamburger BunsEven though all bread products require a bit of time, these rolls have very simple ingredients you probably already have at home. I used my new, wonderful KitchenAid mixer, and the recipe is written for a standing mixer, but you can always do the work by hand, if you need to. You can just think of it as part of your workout for the day! This recipe is a little different from many roll and bun recipes because it doesn’t include milk. I love milk in bread and buns, but I feel like the delicious, rich taste of the rolls can almost start to take away from a sandwich. This recipe produces rolls with a great texture and full flavor, but that allow you to taste the hamburger or sandwich, too.

fresh hamburger buns

Homemade Hamburger Buns/Sandwich Rolls
Prep time: 
Cook time: 
Total time: 
  • ½ a cup of warm water
  • 1 teaspoon of yeast
  • ½ tablespoon of sugar
  • 2¼ cups of flour
  • ½ tablespoon of salt
  • 2 tablespoons of butter
  • 1 egg
  1. Combine the warm water, sugar and yeast in a small bowl and allow it to rest until the yeast is frothy and active, about 5-10 minutes.
  2. Meanwhile, melt the butter and then allow it to cool slightly.
  3. Place the flour, sugar, and salt in the bowl of your standing mixer (or just in a large bowl, if you're doing it by hand) and fit the dough hook to your mixer. Add the yeast slurry and melted butter. Mix on low speed for 1 minute, stop the mixer to scrape down the bowl to incorporate all ingredients, and then continue mixing on low speed until dough is smooth and elastic, about 5 minutes for a mixer, or 8-10 by hand.
  4. Transfer the dough to a lightly greased bowl, cover it lightly with a towel or plastic wrap, and place it in a draft-free spot to rise. Allow it to rise until it's just doubled in volume, about 60-90 minutes.
  5. Turn the risen dough out onto a lightly floured surface and press it carefully with your palms to deflate it. Form the dough into 8 roughly equally-sized balls and flatten each slightly with your palm to make a bun shape. If you don't flatten the dough, you'll just have rolls instead of buns!
  6. Cover a baking sheet with parchment paper, transfer the buns to the sheet, cover them with a damp towel, and allow the buns to rise again. They should almost double in size once more, only this time it should just take 30-45 minutes.
  7. While the buns are rising, preheat the oven to 400 degrees Fahrenheit.
  8. Once the oven is ready and the buns have risen, vigorously beat the egg until it is a consistent yellow color and foamy. Brush the tops of each bun with this egg wash.
  9. Place the buns on the middle rack of the oven and bake until they are golden brown on top, about 15-20 minutes.
  10. Allow the buns to cool, slice them in half, and enjoy with your favorite burger or sandwich!


You can freeze the dough after forming the rolls or you can freeze the baked rolls – the choice is yours! They do keep a couple of days in an air tight container on the counter, just make sure you allow them to cool completely before trying to store them. They’re great for hamburgers and sandwiches, and made a fantastic accompaniment to the black bean burgers with sweet plantains shown below.

homemade hamburger buns with bean burgerNever heard of a black bean and sweet plantain sandwich? Well, as far as I know, we invented it. It’s super delicious and will be appearing on the blog soon!

Would you rather make something at home than make a trip to the store?



Most Recent Posts

{ 12 comments… add one }
  • Gretchen @ Two Healthy Kitchens January 13, 2014, 14:22

    I have a general desire to not go to the grocery store all the time. We have a grocery store about a mile from my house, but I still dread having to go!!
    Now these burger buns would totally save me a trip! I throw away more buns because we don’t eat them fast enough and they get gross, and then I need to make a quick trip to the store right before dinner (it’s an endless cycle!).
    These would be totally awesome for pretty much any sandwich. I love how the outside is crusty!
    And I cannot wait for that black bean burger recipe – that sounds amazing! And with these buns?? Perfection!!

    • natashalh January 13, 2014, 14:37

      I know what you mean about that revolving cycle of of not finishing things in time, realizing they’ve gone bad, and then having to get them all over again. It’s so annoying! The grocery store is probably about a mile from us, too, but I don’ t like dealing with the mall traffic that’s between us and there. I can’t wait to share the burger recipe! It’s a really tasty, Cuban-inspired experience.

  • Sandra @ Scrumptilicious 4 You! January 17, 2014, 16:21

    I love making my own hamburger buns! Now I can’t go back to the store kind! Your recipe is new to me so I will have to try it. Thanks for posting on the Four Seasons Blog Hop! Sandra from Scrumptilicious 4 You!

    • natashalh January 19, 2014, 08:16

      There are so many things like that! I had fresh cream cheese once and it ruined all other cream cheese forever. Thanks for stopping by!

  • Lisa@ Cooking with Curls January 19, 2014, 13:15

    There is nothing better than fresh hamburger buns! Burgers taste so much better don’t they? They look wonderful Natashalh!!

    • natashalh January 19, 2014, 13:24

      Yes, a homemade bun is the perfect complement to a truly great burger!

  • Maureen January 21, 2014, 04:18

    Natasha, thank you so much for sharing at Tasty Tuesdays! I am featuring them today at Red Cottage Chronicles! I couldn’t agree more that making everything I can at home is the way to go. I love knowing exactly what is in the food I eat. Hamburgers are a favorite!

    • natashalh January 21, 2014, 09:16

      That’s so exciting! Thank you for featuring me and for letting me know. =)

  • Leia B March 16, 2014, 16:38

    These look so yummy!!! I don’t know how many times I have had to run to the store just for hamburger buns! I am excited to give these a try. 🙂
    Congrats on the feature! I found you on Cookin’ for the Seven Dwarfs.

    • natashalh March 16, 2014, 17:46

      It’s annoying to realize you need something so simple and have to make a trip just for it! Thanks for stopping by. =)

  • David December 26, 2014, 19:17

    Just a question about the instructions, there is no mention of the yeast and water or butter in the instructions. Do you bloom the yeast in the water with the sugar, and the butter?

    • natashalh December 27, 2014, 08:51

      Ahahaha. You’re right – That step is somehow missing! I’ll get that fixed. Just put the yeast in the warm sugar water – the butter goes straight into the mixer. Thanks for pointing my mistake out! It is so difficult for me to proofread my own things sometimes.

Leave a Comment

Rate this recipe:  

%d bloggers like this: