# Homemade Hamburger Buns

This recipe provides an easy method for making soft and delicious hamburger buns from scratch using a sandwich bread dough.

- Servings: 8 servings
- Total time: 98 min
- Category: Baked Goods
- Language: en

## Ingredients

- 1 cup warm water
- 0.25 cup warm milk
- 2.25 teaspoons yeast
- 2 tablespoons sugar
- 1.5 teaspoons salt
- 4 tablespoons melted butter
- 3.33 cups bread flour
- flour

## Instructions

1. Prepare the sandwich bread dough using either a bread machine or a KitchenAid mixer.
2. Lightly flour your surface.
3. Use a pastry scraper to cut the dough into eight approximately equal-sized pieces.
4. Take a blob of dough, fold it into the center, and tuck it to form a ball.
5. Flip the ball over onto the counter, cup your hand over it loosely, and roll it in a circle until it forms a nice ball.
6. Press the ball down with your fingers to flatten it into a thin pancake, releasing air pops.
7. Place the flattened dough onto a cookie sheet.
8. Continue to press the dough down on the cookie sheet to make it even flatter, using the friction to create a perfect circle.
9. Repeat the forming and flattening process for all eight pieces of dough.
10. Cover the cookie sheet with a large towel and set a timer for about 45 minutes for the dough to rise.
11. Preheat the oven to 350°F (175°C).
12. Bake the hamburger buns at 350°F (175°C) for 18 to 20 minutes.
13. Flip the buns about two-thirds of the way through the baking time to ensure even browning.
14. Once baked, remove the buns from the oven and let them cool on the pan for about 30-45 minutes until completely cool to prevent sticking.
15. Once cooled, place four buns into each gallon ziplock bag, leaving a small gap in the seal to release any moisture.

## Equipment

- bread machine
- KitchenAid mixer
- pastry scraper
- cookie sheet
- oven
- towel
- gallon ziplock bags

## Tips

- Do not overcomplicate the process.
- Flatten the dough significantly before baking to prevent overly large buns.
- If you want soft buns, allow them to cool completely on the pan before removing.
- Allow any remaining moisture to escape when storing in ziplock bags by leaving a small gap.
- The buns last easily four to five days.

## Source

- Original video: https://youtu.be/DtkgHvQT8gs?si=r3dIm6MJtjSTGDzb
- Recipe page: https://www.cliprecipe.com/recipe/ed2917c8-4b1d-4ee6-854d-68405ba42309
- Extracted: 2026-01-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt