Making this easy homemade hamburger or hot dog buns recipe doesn't take as long as you might think and the result is spectacular! They come out soft and slightly sweet -- just right for all of those grilled burgers you are going to be making.
You can make them with white flour, whole wheat flour, or a combination of flours. Just keep in mind that the whole wheat version is likely to be coarser than if you made it with white flour.
If you like onion rolls that's no problem, add some onion powder to the dough with the salt. The cool thing about these is that you can make them any way you want -- it's just the most versatile recipe ever.
You can even make them ahead of time and freeze for up to three months.
I've admitted before that I don't use fancy cutters. My favorite doughnut, bun, and biscuit cutters are various sizes of cans with the ends cut off!
I use a big 24oz can for hamburger buns and it makes them just about right. It takes these just about 30 minutes to rise in my hot, Texas kitchen. If your kitchen is cooler then you might need a little more time.
Once they are baked let them cool before you slice them. You can also put them in an airtight freezer container and freeze them until you are ready to use them.
The recipe is easy to double, too.
Homemade Hot Dog Buns Recipe
Hamburger and hot dog buns are cheap in the store and I'll be the first to admit that sometimes it's just easier to pick up a package of them rather than make my own.
The thing is, there's nothing like putting a gourmet hamburger on a homemade bun. SO good!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️
Easy, Perfect Homemade Hamburger or Hot Dog BunsPrint Save Go to Collections
- 1 cup milk
- ½ cup water
- ¼ cup butter
- 4 ½ cups flour, unbleached, whole wheat, or a mix
- 1 package active dry yeast
- 1 tablespoon honey
- 1 ½ teaspoons salt
- 1 egg, , room temperature
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- Heat the milk, water, honey and butter until butter is melted.
- Check temperature. Depending on the temperature, let cool to 120F.
- Carefully beat in egg.
- Mix 2 cups of the flour, yeast, and salt.
- Mix into the milk mixture.
- Stir in the rest of the flour, ½ cup at a time. Beat well after each addition.
- When the dough pulls together, (it will form a soft ball) turn it out onto a floured surface and knead until smooth and elastic. This should take about 5 minutes.
- Divide dough into 12 -16 equal pieces. This will depend on the size you want for the finished bun.
- Shape into smooth balls, flatten slightly, and place on a silpat covered baking sheet.
- Let rise for 30 to 35 minutes.
- When buns have almost doubled bake at 400 degrees for 10 to 12 minutes, or until done.
- Cool, covered with a tea towel to keep them soft.
Do they freeze well? If not, I guess I can halve the recipe? Please advise. Thank you for this easy recipe.
Yes, they do!
Hi I love your story and your site.....
I was wondering how much yeast is in a packet? I have a bulk bag - not sure how much to use? Also where do you purchase your buttermilk culture or do you just make it from raw cream?
Thank you Rach
Thank you! It's about 2 1/2 teaspoons but I use a tablespoon. 🙂
I always bake almost everything we eat.i have Never concered bread making.i have always stayed away from it but i'am going to jump right into this making breads.Problem! If it turns out good ,there is no stopping me.I will bake it for my whole family.I just love trying new things thanks. I will be checking you out more often.
These are wonderful recipe's that i will try. I have been baking from scratch for many yrs; been looking for a recipe for hamburger and hot dog buns to make from scratch, so i thank u. I will most certainly try these. As for budgets that we all live on, there are a lot of us out there that live from day to day from pay check to pay check. You can grow your own vegetables in containers on your patio,or deck and can them, or freeze them to save money. Good luck to everyone. Thank you for these good recipe's. Keep them coming
I totally agree with your rant. Infact it took quite some time but we have narrowed my husbands GERD down to the as he calls them "Bastardized Oils" otherwise known as hydrogenated oils. So this will be great!
Wow, made these last night and are they Delish!!!
My daughter (11years old) just made these almost entirely by herself! Great recipe.
Jenn AKA The Leftover Queen
I have yet to make buns at home successfully...I am going to try your recipe for sure. And I totally agree with your rant!
Jenn these have never let me down, whether I made them with white, whole wheat or a mixture....I think you will be pleased.
Debra in TX
Wow! These are just perfect. My family has been raving about them. I can't thank you enough for sharing. 🙂
You can add shredded cheese, dried onion, or other flavoring to the buns as well. 🙂