Homemade Hamburger Buns

I’ve been on a search for a yummy hamburger bun recipe. Every time I would try a new recipe I would be disappointed. Either by the flavor or the texture of the buns. So when I stumbled across a pin on Pinterest, I knew I had to give it a try.

Hamburger Buns Recipe

I had to change the recipe just a little to make it dairy free for my family. But after making these buns, I think I’ve found my favorite recipe for hamburger buns.

I wanted to share this recipe because the barbecue season is about to open and you might need a good bun recipe to go with your great grilled burgers.

Homemade Hamburger Buns

Don’t be afraid to try this recipe if you haven’t baked with yeast before. Granted the first few tries might be less than perfect, making a yeast bread isn’t as scary as you might think. There’re just a few things to remember when working with yeast.

A Few Bread Making Tips

Make sure your liquid is warm but not too hot. If it’s too hot it will kill the yeast and you will end up with dense little pancake like items instead of fluffy buns. 110 to 120 degrees should be just about right for the liquid temperature.

Proof your yeast. This just means mix the yeast in with the warm liquid and a little sugar or flour to give it something to eat. Let it sit and do its thing for 5-10 minutes. You should end up with bubbles on top or even a frothy mixture on top of the liquid depending on how long you let it sit. This lets you know the yeast is working and not dead.

Mix the liquid ingredients with a little flour to start and beat well. Most recipes I follow have  you beat the liquid ingredients with part of the flour for a few minutes. It’s an important step don’t skip it.

Knead your bread for the right amount of time. Under kneading or over kneading of dough can change the texture. Be sure to knead it just long enough. For most recipes, usually 5-10 minutes should be about right, a little longer for whole wheat breads.

Make sure to allow time for the dough to rise. I will rise my dough at least once and sometimes twice before shaping it. It seems to build the flavor and texture to of the bread. Let the dough double in size once and rise again after shaping it.

Perfect Hamburger Buns Recipe, it's dairy free too, Frugal Family Home
Homemade Hamburger Buns

Homemade Hamburger Buns

4.41 from 5 votes
Course Bread
Cuisine American
Servings 9 buns


  • 1/4 cup Warm Water
  • 2 tablespoons Sugar
  • 1 tablespoon Yeast
  • 1 teaspoon Salt
  • 1 cup Warm Soy Milk Almond Milk or Coconut Milk
  • 1 tablespoon Oil (Olive, Canola or Melted Coconut)
  • 3-4 cups Unbleached All Purpose Flour


  • Mix the warm water, yeast and sugar together. Set aside and let it proof for about 10 minutes.
  • In a large mixing bowl combine the warm milk, salt, 1 1/2 cups flour, and oil. Add the yeast mixture and beat for 2 minutes on medium-high.
  • Add another cup of flour and continue to mix. Continue to add more flour a little at a time until the dough pulls away from the sides and cleans the side of the bowl.
  • Turn the dough out onto a lightly floured surface and knead 7-10 minutes. Only add enough flour to keep the dough from sticking. You want a nice soft dough.
  • Place in an oiled bowl and let rise until double in a warm place. About one hour.
  • Punch down the dough and cut into 9 pieces. Shape into balls and place them on a lined cookie sheet. Flattening each one just a little.
  • Cover and let rise until double in size about 30-45 minutes.
  • Preheat oven to 400 degrees and bake for about 15-20 minutes or until done.
  • Cool on a wire rack to keep buns from getting soggy.
Tried this recipe?Click here to tell us how it was!

Have you ever tried making your own hamburger buns before?

If You Liked this Recipe

Subscribe and you'll get Recipes

sent right to your inbox!

Click the button below and fill out the form.

18 thoughts on “Homemade Hamburger Buns”

  1. These look great! If you Google big easy vegan bread, that’s the recipe we use. It’s on VegWeb. Awesome no knead recipe!

    Thanks for sharing!

  2. This looks delicious… Would a substitution work in the milk area? I want to try this recipe but I usually keep cows milk on hand… I am assuming it would be no biggie.

  3. I got a bunch of coconut milk cream for free at a sale so I have been using it for making my normal bread recipe and it is amazing for making it so much more moist. I am going to have to try this recipe with that creamer too!! I have a bunch and it has a really long shelf life but there isn’t enough room to keep it all in the fridge and make room for new stuff that I need to get at the store. I might make a big batch of these and throw them in the freezer! Thanks for the great recipe.

    1. What a great find at the store, Alison. I’m sure the coconut milk cream would work great in the hamburger buns. Have you tried making ice cream with the coconut cream, I’m sure it would be delicious.

  4. I made these the other day and they were amazing. I used a little less yeast as I used a packet instead of a Tbsp, but they were still light and fluffy, much better than other vegan buns I’ve tried. Will definitely be making these again! Thanks Shelly!

    1. Ashely, I’m so glad you enjoyed them. I love to hear when readers make the recipes and their results. Thanks for taking the time to share. ~Shelly

    1. Lucia, yes you can bake them and then let them fully cool. Wrap them or place them in a zipper freezer bag and freeze. I’ve kept ours in the freezer a couple of months. I hope that helps

Leave a Comment

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

Recipe Rating


Endless Meal Ideas 300

Struggling with What to Cook for Dinner?

Learn how to build a list of 

meal ideas so you'll always know what to cook.