Best Homemade Hamburger Buns (AKA Mom’s Buns) Recipe

I’m finally sharing my beloved family recipe for Simple Hamburger Buns, a million times better than anything store-bought and sure to have everyone at your next BBQ asking for the recipe.

I never believed a bun could steal the show, till I made these at home. They look like something from a bakery but take less brainpower than you’d think, and honestly people ask if I bought them.

Soft, slightly glossy tops, and a crumb that soaks up sauce without falling apart. I use warm milk and unsalted butter for that tender crumb and rich bite, and it always surprises guests.

Call it my Best Sandwich Buns if you want, just don’t tell anyone it started as a quick weekend experiment. Try em once, you’ll get why I keep making them.

Ingredients

• Flour gives structure and carbs, helps buns rise and chew, not much fiber.
• Sugar feeds yeast, adds slight sweetness and browning, small amount only.
• Yeast ferments carbs into gas and flavor, makes buns airy and tangy.
• Milk softens crumb, adds fat and protein, helps browning and richer taste.
• Butter adds buttery flavor and fat, keeps buns tender and longer fresh.
• Egg gives richness and protein, helps bind dough and gives good color.
• Oil keeps crumb soft and moist, optional but helpful for storage.
• Seeds add crunch and nuttiness, tiny boost of nutrients like healthy fats.

Ingredient Quantities

• 3 1/2 to 4 cups all purpose flour (or bread flour if you got it)
• 1/4 cup granulated sugar
• 1 1/2 teaspoons fine salt
• 2 1/4 teaspoons active dry yeast (one packet) or instant yeast
• 1 cup whole milk, warm
• 1/4 cup warm water
• 4 tablespoons unsalted butter, softened
• 1 large egg, room temperature
• 1 tablespoon neutral oil (vegetable or canola) optional but helps keep ’em soft
• 1 large egg plus 1 tablespoon water for egg wash (optional, for shiny tops)
• 2 tablespoons sesame seeds or poppy seeds for topping optional

How to Make this

1. In a big bowl whisk 3 1/2 cups flour, 1/4 cup sugar, 1 1/2 tsp salt and 2 1/4 tsp yeast; if you’re using instant yeast just dump it in now, if you’ve got active dry yeast proof it in the 1/4 cup warm water with a pinch of sugar for 5 to 10 minutes until foamy and then add to the dry mix.

2. Warm 1 cup whole milk to about 105 to 115 F so it’s cozy but not hot, beat in 1 large room temp egg and 4 tbsp softened butter until mostly smooth; if you want extra soft buns add 1 tbsp neutral oil here.

3. Pour the milk mixture into the dry ingredients and stir with a wooden spoon until a shaggy dough forms, add extra flour up to the 4 cup mark only if dough is too sticky to handle.

4. Turn dough onto a lightly floured surface and knead about 8 to 10 minutes until smooth and slightly tacky; you can also use a stand mixer with dough hook for 6 to 8 minutes — dough should stretch without tearing.

5. Shape into a ball, oil the inside of the bowl so it won’t stick, put dough back in, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1 1/2 hours.

6. Gently deflate the dough, divide into 8 equal pieces (about 90 to 110 g each) and shape each into a smooth ball by tucking edges under; place on a parchment lined baking sheet spaced about 2 inches apart.

7. Cover loosely with plastic or a kitchen towel and let rise again until puffy, about 30 to 40 minutes; preheat oven to 375 F during the last 15 minutes of the rise.

8. Whisk 1 egg with 1 tbsp water for an egg wash and brush the tops gently for a shiny finish, sprinkle 2 tbsp sesame or poppy seeds if you want; if you don’t like shiny tops skip the wash.

9. Bake at 375 F for 15 to 18 minutes or until golden brown and the buns sound hollow when tapped lightly; don’t overbake or they’ll be dry.

10. Cool on a rack for at least 15 minutes, brush with a little melted butter if you want extra flavor, slice and use right away or freeze cooled buns in a zip bag.

Equipment Needed

1. Large mixing bowl (big enough for dough to double)
2. Measuring cups and spoons
3. Kitchen scale — helps divide dough into even 90–110 g pieces (optional)
4. Wooden spoon or sturdy spatula for stirring the shaggy dough
5. Stand mixer with dough hook (optional, cuts kneading time)
6. Baking sheet lined with parchment paper
7. Pastry brush for egg wash
8. Instant‑read thermometer to check milk temp (105 to 115 F) or any kitchen thermometer
9. Plastic wrap or a clean kitchen towel for rising
10. Cooling rack for letting buns cool before slicing

FAQ

Best Homemade Hamburger Buns (AKA Mom’s Buns) Recipe Substitutions and Variations

• Flour: Bread flour is an easy 1:1 swap if you want chewier buns. You can replace up to about 25–30% of the AP flour with whole wheat but add 1–2 tablespoons extra liquid cause whole wheat soaks more. For gluten free use a 1:1 GF blend that contains xanthan gum, but expect a slightly different texture.
• Whole milk: Any unsweetened plant milk (soy, oat, almond) works 1:1 warmed. Buttermilk is also fine 1:1 and gives a little tang. If you’re out of milk, use warm water plus 1 tablespoon melted butter or 2 tablespoons milk powder to mimic the richness.
• Unsalted butter: Softened margarine or vegan butter can be swapped 1:1. If you prefer oil use about 3 tablespoons neutral oil (vegetable/canola) for every 4 tablespoons butter, it keeps buns soft but changes the flavor a bit.
• Large egg: For vegan or egg-free, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, wait 5 minutes) for binding, or 1/4 cup applesauce or mashed banana for moisture (will add sweetness). Commercial egg replacers also work, follow the package directions.

Pro Tips

1) Trust the feel not the cup, dont keep piling flour in to make it “easy” to handle. Slightly tacky dough gives lighter buns. Use the windowpane test: stretch a tiny bit, if it thins without tearing its ready, if it rips knead a little more.

2) Be careful with temps and yeast, you can kill yeast with liquid that is too hot. If you cant tell by touch use a thermometer, aim for about 105 to 115 F when mixing wet ingredients. For proofing, a warm oven with the light on or a pan of hot water in a cold oven gives a steady rise.

3) Make smooth tops by building surface tension when you shape. Tuck seams under and cup the dough while you roll to pull the skin tight, let the shaped pieces rest a few minutes if they resist or spring back, then finish shaping.

4) Finish and store smart, egg wash gives shine but milk or skipping wash keeps the crust softer, and brushing with melted butter right after baking makes them tender and tasty. Cool at least 10 to 15 minutes before slicing or they will be gummy, and freeze only after fully cooled, wrapped well so they keep soft.