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

Make shiny, beautiful burger buns with a soft crumb. It's easy to get perfect dough when you use your bread machine!
Prep Time 20 minutes
Cook Time 15 minutes
rising time 2 hours
Total Time 2 hours 35 minutes
Serving Size 8 rolls

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

  • cups all purpose flour
  • 1 cups water
  • teaspoons salt
  • 3 tablespoons sugar
  • 2 tablespoons butter (softened at room temperature)
  • 1 egg
  • teaspoons instant yeast

For Topping

  • 1 egg
  • 2 tablespoons sesame seeds or poppy seeds (optional)

Want To Save This For Later?

I’m email you a link so you can find it when you need it.

You'll join my email list which you will love. And if you don't, unsubscribe in one click. ❤️

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

Before you start, let your butter and egg warm up to room temperature.  The cold can mess up the yeast, making the rising process longer or the buns not as fluffy.
Check that your yeast hasn’t gone bad.  Instant yeast works best for bread machines but doesn’t last forever.  If you’re not sure it’s still good, try dissolving a little in warm water with some sugar to see if it starts to bubble.  If it doesn’t, you need new yeast.
Consider sprinkling poppy seeds or any bagel seasoning on top for extra flavor.
I suggest using SAF instant yeast for bread machines and a simple bread machine for kneading.
To add some excitement to your buns, mix in flavors like garlic powder, dried herbs, or a little grated cheese to the dough.
Brush the tops with beaten egg before baking to get a shiny, golden look and to help any toppings stick.  Don’t skip this if you’re aiming for that professional bakery appearance.
For super soft buns, put a small dish of water in the oven on the lower rack to create steam while the buns bake.  This steam keeps the buns moist and tender.
After baking, let the buns cool down completely on a wire rack.  Cutting into them while they’re hot might make them seem undercooked or cause them to tear.  Waiting a bit ensures they have the perfect texture.

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.

3 burger buns on cooling rack

I hope it becomes a favorite for you, too.

Burger Buns Tips

  • If you live at a higher altitude, baking can be tricky as the dough rises faster and liquids evaporate quicker. For specific adjustments to make sure your burger buns turn out perfectly, check out this helpful guide on high-altitude baking.
  • Avoid using too much flour on your counter when working with the dough. If you use too much, your buns might end up dry. Just use a light sprinkle to prevent sticking.
  • Be careful when you shape the buns; you don’t want to squish them too much. Just smooth the dough into a round shape and place them on your baking tray.
  • For the second rise, put the buns somewhere warm without any drafts. If it’s cold in your kitchen, you could put them in an oven that’s been warmed up and then turned off.
  • Remember, bread machines aren’t foolproof; the weather or the kind of flour you use can change how your dough turns out. Halfway through mixing, peek to make sure the dough is smooth and just a tiny bit sticky. Making a small correction while you’re mixing can help.

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.

flour, butter, egg, sugar, salt, yeast in bowls on black counter

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.

Serving Suggestions

For a truly homemade barbecue, serve these with pulled pork, coleslaw, sweet potato fries, and redskin potato salad.

Troubleshooting and Help

Can I make these buns without a bread machine?

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.

My dough is too sticky—what should I do?

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.

How do I know when the dough is ready to shape?

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.

Can I use whole wheat flour?

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.

My buns didn’t rise as much as I expected. What went wrong?

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.

Can I make the dough ahead of time and bake the buns later?

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.

Storage Instructions

Once they’ve completely cooled, store them in an airtight container or a zip-top bag at room temperature. They’ll stay fresh like this for up to 2 days.

These also freeze well. After cooling completely, place them in an airtight freezer bag or wrap them tightly in plastic wrap and then in foil. This will keep them fresh in the freezer for up to 1 month.

When you’re ready to eat them, let them thaw at room temperature for a few hours. Then slice them in half and toast them in a skillet with a little butter.

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!

homemade burger buns on parchment lined baking sheet
Click here to subscribe

picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




27 Comments

  1. 5 stars
    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!

    1. 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! 🙂

    1. 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!

  2. 5 stars
    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!

  3. 5 stars
    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! 🙂

  4. 5 stars
    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.

    1. 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!

  5. 5 stars
    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

    1. hey Dagana, I’ve never loved my results when i do it. I actually think they are better bully baked, cooled, and then frozen.

    1. 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)

  6. 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?