Bread Machine Burger Buns
Buying burger buns. It’s annoying. You want them fresh, so you run out to get them at the last minute, But then they’re tiny and fall apart and now cost a silly amount of money. But you, you genius, will make your own. And this bread machine burger bun recipe is just the one you want.
One of my most versatile bread machine recipes, this is perfect for burgers, sandwiches, or made smaller for sliders.. Overachievers, throw some sesame or poppy seeds on top for a bakery-like look.
Bread Machine Burger Buns
Equipment
- Bread machine
- Baking Sheet
- Plastic Wrap (for covering the dough during the second rise)
- Sharp knife or dough scraper
- Pastry brush (for applying the egg wash)
- Wire rack (for cooling the buns)
Ingredients
For the Dough
- 3½ cups all purpose flour
- 1 cups water
- 1½ teaspoons salt
- 3 tablespoons sugar
- 2 tablespoons butter (softened at room temperature)
- 1 egg
- 2¼ teaspoons instant yeast
For Topping
- 1 egg
- 2 tablespoons sesame seeds or poppy seeds (optional)
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Instructions
- Add the ingredients to the bread machine. Place all dough ingredients (flour, water, salt, sugar, butter, egg, and yeast) into the bread machine, following the order recommended by your machine’s manufacturer. Then, select the dough cycle and press start.
- Monitor the dough consistency. During the first few minutes of mixing, check the dough’s consistency. It should be smooth and slightly tacky, pulling away cleanly from the sides of the bread machine bucket. If the dough is too sticky, add 1 tablespoon of flour at a time. If it’s too dry, add 1 teaspoon of water at a time. Let the cycle complete.
- First rise. When the machine beeps, the dough should be soft, puffy, and have risen significantly. It should almost reach the top of the bread machine bucket.
- Divide and shape. Turn the dough out onto a lightly floured surface. Using a sharp knife or dough scraper, divide the dough into 8 equal pieces. (For even rolls, divide the dough in half, then in quarters, and so on.) Then, gently shape each piece into a round ball by pulling the sides of the dough underneath to create a smooth top. Place the shaped rolls onto a parchment-lined baking sheet, leaving about 2 inches of space between each roll. Gently flatten them with your palm to form a slight dome. Brush each roll with the beaten egg and sprinkle with sesame or poppy seeds.
- Second rise. Cover the rolls loosely with heavily greased plastic wrap to prevent sticking. Then, place the baking sheet in a warm spot and let the rolls rise until they are very puffy about 45 minutes. Toward the end of the rising time, preheat your oven to 375°F (190°C), with the rack positioned in the center.
- Bake. Bake the rolls for 14-17 minutes until they are golden brown. The egg wash will give them a shiny, richly colored crust. The rolls should feel firm outside but soft to the touch.
- Let it cool. Remove the rolls from the oven and transfer them to a wire rack to cool completely. For best results, wait until the buns are fully cooled before slicing.
Notes
Nutrition
I’ve found that these soft, shiny burger buns are the best choice for any burger, pulled pork, or sandwich that needs a bit more flair. Making them with a bread machine is super simple—there’s no need to knead the dough by hand or worry about the outcome, as you’ll get perfectly risen dough every time. Once baked, these buns turn out golden with a delicious buttery sheen and a soft texture that takes my burgers or sandwiches to the next level.
If you’re a fan of rich, buttery flavors, you might want to try making these Brioche Burger Buns next. They’re a little more indulgent, with a soft, pillowy texture that makes them perfect for gourmet-style sandwiches.
I hope it becomes a favorite for you, too.
Key Ingredients and Tools
Instant yeast: It’s great for use in bread machines. If unavailable, you can use active dry yeast instead. It might take a little longer for the dough to rise.
Unsalted butter: This lets you decide how much salt goes into your dough. If all you’ve got is salted butter, that’s fine too; just cut back a little on the extra salt you add.
Bread machine: This is the main tool for this recipe. It does the heavy lifting of mixing and letting the dough rise. If you don’t have one, you can still make the buns by mixing and kneading the dough or using a stand mixer, though it’ll take more work.
Parchment paper: It keeps the buns from sticking to your baking tray and makes cleaning easy. Plus, it helps them cook more evenly.
Sesame or poppy seeds: These are optional but add a nice touch and flavor, making your buns look like the classic burger buns you see at the store. You’ll find them in the spice aisle. Everything bagel seasoning is a great alternative, or you can just leave them off for a simpler bun.
Troubleshooting and Help
You can still make these by hand or with a stand mixer. Just knead the dough for about 10 minutes until it’s smooth and elastic, then let it rise in a warm spot until it doubles in size before shaping the buns.
No worries! Just add a tablespoon of flour while it’s mixing until the dough pulls away from the sides of the bread machine. You want it slightly tacky but not so sticky that it’s hard to handle.
You’ll know the dough is ready when it’s soft, puffy, and has nearly doubled in size after the first rise in the bread machine. It should feel light and airy when you touch it—if it still feels dense, give it more time to rise.
Yes, but I recommend using half whole wheat (at the most!) and half all-purpose flour. Using 100% whole wheat might make the buns too dense, but a mix will keep them soft while adding more flavor and nutrition.
It could be a few things. Check that your yeast is fresh, and make sure your water isn’t too hot, which can kill the yeast. Also, make sure the dough is in a warm, draft-free spot for rising—cold kitchens can slow down the process.
Yes, you can! After shaping the dough into buns, cover them tightly with plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, take them out and let them rise at room temperature for about 45 minutes before baking.
This is an easy recipe. Really. The hardest part of any bread recipe is the kneading, and using your bread machine for the that part makes it totally foolproof. I hope they become your go-to bun recipe. And let me know how they turn out!
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
First time I’ve made hamburger buns and they turned out amazing! They taste as good as they look and are super soft. Waaaay better than store bought and very easy to make. I’ll be making these a lot for buns, bread rolls, etc. Next time I will make them a little smaller to make more. Great recipe – thanks!
Hi Marlene,
I’m so glad you loved them! Thank you for trying the recipe and for the sweet feedback! Here’s to many more batches of soft, fresh buns! 🙂
Excellent! I use this for dinner rolls as well.
Hi Shelley,
I’m so glad to hear that! Using the recipe for dinner rolls is a brilliant idea—soft, fluffy rolls straight from the bread machine are hard to beat. Thanks for sharing that tip!
really good!
These were fantastic, I got 12 perfect buns from my batch. They stayed nice and tall & sliced beautifully. The crumb was light and they held up to the last bite of chicken sandwich, sauce toppings and all. Definitely going in my regular rotation and I appreciate that they don’t need pricey bread flour!
Made these minus the sesame seeds and omggg! They came out so pretty and soft. Once I cut it open…the texture and smell was perfect! I was able to freeze a few for later! My new go to recipe! 🙂
These are amazing!! I’ve made this recipe countless times over the past 2 years. My family requests them anytime we need buns and I’m happy to oblige! They are so soft and taste a lot like fuddruckers buns (now i just need to find a recipe for their cheese sauce lol). I’ve even made the dough into hoagie rolls with great success.
hey elise! thank you so much for telling me this. i actually LOVE fuddruckers but i’ve never had their cheese sauce so i’m going to get on that asap and try to copy it!
Fantastic recipe, I no longer buy hamburger buns.
i am so glad to hear this! I confess I sometimes do! 😂
I do believe that this is my number one recipe for hamburger buns
Thank you for sharing
Vanita
I’ve made these several times lately and they come out perfectly every time. My family doesn’t mind simple burger dinners on repeat as long as I make these buns. So easy! Trish
Perfect recipe
thank you renu!
Can I freeze the dough?
hey Dagana, I’ve never loved my results when i do it. I actually think they are better bully baked, cooled, and then frozen.
At what point can I freeze the buns?
after they are fully cooled
My buns grew big and flattened out too much. Any suggestions how to keep them taller
i would reduce the rising time during the second rise. to help them puff up more in the oven, try creating steam (use an empty metal rimmed baking sheet while you’re pre-heating, then pour in 1 cup of water right before you bake)
Thanks for the recipe! Turned out absolutely perfect 🙂
Thanks for letting me know! I’m so glad!
Have you tried the recipe using a dough hook & KitchenAid mixer?
Sorry. Imeant on the recipe card. Its in the description
You forgot to add instructions for brushing the buns with a beaten egg mixed with tablespoon of water..or just the egg and adding the seeds?
I will be sure to add it to the recipe card thank you for letting me know!