Quick hamburger buns in just 30 minutes with 6 simple ingredients. These burger buns require no rising time, making them perfect for last-minute burger nights, impromptu cookouts, or to satisfy your kids cravings!
Quick Hamburger Buns Recipe Ingredients
Simple ingredients that make these quick hamburger buns possible:
- Instant Yeast (2 Tbsp): The secret to these quick homemade hamburger buns.
- Warm Water (1 Cup): Activates the yeast. The water should be warm (about 105-115°F), but not hot, which would kill the yeast.
- Vegetable Oil (⅓ Cup): Adds moisture and richness to the dough, resulting in a softer texture.
- Maple Syrup (2 Tbsp): Provides a touch of sweetness while also feeding the yeast for rapid action. For an alternative, check out the FAQ section.
- Eggs (2): One goes into the dough for structure and richness, while the other is used as an egg wash to create that beautiful golden top.
- All-Purpose Flour (3-3½ Cups): While all-purpose flour works perfectly, bread flour is an excellent alternative if you want a chewier texture with more structure.
- Salt (1 tsp)
- Sesame Seeds (optional): For that classic hamburger bun appearance and subtle nutty flavor.
Most of these ingredients are likely already in your pantry, making this an easy recipe for when the burger craving strikes. If you enjoy making breads, you may also enjoy my 5-Ingredient Greek Pita Breads, which use similar basic ingredients.
How to Make Quick Hamburger Buns from Scratch (Video Tutorial)
If you prefer to follow along visually, check out my video showing you exactly how to make my homemade buns.
8 Easy Steps for the Best Hamburger Buns
These quick hamburger buns come together in a few simple steps:
1. Activate the yeast: Combine instant yeast with warm water in a bowl and stir for a few seconds.
2. Add dough ingredients: Add the vegetable oil, maple syrup, and 1 egg into the yeast mixture. Whisk until well combined.
3. Add dry ingredients: Mix in the flour and salt. Start with 3 cups of flour and add more only if the dough feels too sticky.
4. Knead briefly: Turn the dough onto a lightly floured surface and knead for 3-5 minutes.
5. Shape the buns: Divide the dough into 8 equal pieces. Roll each piece into a ball. Place them on a parchment-lined baking sheet with enough space to expand.
6. Apply egg wash: Beat the remaining egg and brush it over the tops of the buns. This creates a beautiful golden color during baking and helps sesame seeds stick if you’re using them.
7. Preheat and rest: While you preheat the oven to 425°F, let the buns rest for 5-10 minutes. This is the only rest time in the entire recipe!
8. Bake: Place the buns in the preheated oven and bake for 8-15 minutes until golden brown. Then let it cool for 10 minutes
If you want it all from scratch, you should serve your burgers with my homemade 4-Ingredient Ketchup.
Variations
While these buns are perfect in their classic form, here are some variations to try:
- Herb-infused: Add 1-2 teaspoons of dried herbs like rosemary, thyme, or Italian seasoning to the dough for an aromatic twist.
- Garlic butter: Brush the buns with melted butter mixed with garlic powder instead of egg wash for a flavor reminiscent of Copycat Pizza Hut Garlic Parmesan Breadsticks
- Topping alternatives: Instead of sesame seeds, try poppy seeds, everything bagel seasoning, flaky salt, or grated Parmesan cheese.
Conclusion
These 30-minute quick hamburger buns prove that homemade bread doesn’t have to be complicated or time-consuming. With just 6 simple ingredients and no rising time, you can have soft, fresh buns ready for your next burger night in less time than it would take to run to the store.
I’d love to hear how they turn out for you! Share your results in the comments below or tag me in your social media posts.
Recipe Card
30 Minute Quick Hamburger Buns Recipe
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Ingredients
- 2 tablespoon Instant Yeast
- 1 Cup Warm Water
- ⅓ Cup Vegetable Oil
- 2 tablespoon Maple Syrup
- 2 Eggs
- 3 Cups All Purpose Flour or 3 ½
- 1 teaspoon Salt
- Sesame Seeds (optional)
Instructions
- In a large bowl, stir 2 tablespoon instant yeast and 1 cup warm water.
- Add ⅓ cup vegetable oil, 2 tablespoon maple syrup, and 1 egg, and give it a good mix to break up that egg yolk.
- Add 3 cups all-purpose flour and 1 teaspoon salt to the bowl and mix until you have shaggy dough.
- Transfer to a flat surface and knead for 3-5 minutes (If your dough is sticky add another 1-2 tablespoon of flour.) Then divide your dough into 8 pieces and shape each one into a ball.
- Beat your remaining egg and brush generously over the tops of each bun (Sprinkle with sesame seeds if desired.)
- The only time your dough will sit (for 5-10 minutes) is while you preheat your oven to 425 degrees. Then bake for 8-15 minutes until golden. Allow to cool and enjoy!
Video
Notes
Nutrition
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Frequently Asked Questions
Here’s a surprise… Carbonated water! Use ¼ cup of freshly opened sparkling water to replace 1 egg. The Kitchn tested 8 egg substitutes and carbonated water was their top pick for light, fluffy results.
If your dough sticks to your hands and work surface, gradually add more flour, 1 tablespoon at a time. However, be careful not to add too much, as this can make the buns dense. The dough should be soft and slightly tacky but manageable.
Yes! These buns can be made a day in advance. Store them in an airtight container at room temperature for 1-2 days, or refrigerate for up to 5 days.
You can store cooled buns in an airtight container or bag at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.
You can freeze up to 3 months! Just make sure to wait for the buns to completely cool before placing it in a freezer-safe bag and removing as much air as possible.
Brush the tops with egg wash before baking! Beat 1 egg and brush it over the buns for that golden, glossy shine. No eggs? Use milk, melted butter, or heavy cream instead.
Yes, but you'll need to proof it first. Dissolve the active dry yeast in the warm water with a pinch of sugar and let it sit for 5-10 minutes until foamy before proceeding with the recipe.
You can replace up to half of the all-purpose flour with whole wheat flour. Using more may result in denser buns, so you might need to adjust the water slightly.
The buns should be golden brown on top and sound hollow when tapped on the bottom. If you have an instant-read thermometer, the internal temperature should be around 190°F.
For the dough, you can substitute the egg with 3 tablespoons of unsweetened applesauce or mashed banana. For the egg wash, brush the tops with milk or melted butter instead.
You can substitute honey, agave nectar, or even regular sugar in the same amount.
Yes! Mix the ingredients with the paddle attachment, then switch to the dough hook and knead for 3-4 minutes on medium-low speed.
I absolutely love this recipe! Used it many, many times and it always turns out perfectly soft, delicious buns! Thank you!
Bea, that’s the best kind of feedback! I’m so happy the buns have been reliable for you every time. Thanks so much for coming back to the recipe!
These were wonderful & will be using this recipe again& again. Curious if anyone has modified or tried this as a basis for a sweet roll?
Elona, I’m so glad you enjoyed them! You actually could experiment with this as a sweet roll base. I’d probably add a little sugar to the dough and then fill with something like cinnamon sugar or jam before rolling. Could be really fun to try!
I made these last night for bacon cheeseburgers. It is definitely a quick recipe and my family loved these buns. This will be my go-to recipe for burger nights.
Lynn, that sounds like a great burger night! I’m so happy the buns worked out and that they’re becoming your go-to recipe.
Love your recipes! Just a question, why do my rolls never hold shape and always get really flat? Do i need more flour?
Hi Lisa! If your rolls are going flat your flour most likely absorbs water differently than mine, so you need to use more flour. The dough should not be sticky and it should hold its shape. Thank you so much for your kind words
I did not get the results you mention, soft hamburger buns. Mine turned out quite dense. Way too high for a small mouth like my daughter. Any recommendations? I did follow the recipe using your instructions with one variation, I do not have instant yeast but dry active yeast.
Duane Stegall
Your dough may not have risen enough because of the swapped yeast! You can use active dry yeast, just let the yeast with in the water with sugar for 10 minutes to froth up before adding the other ingredients. And if the buns are too big you can divide them into 10-12 pieces (:
My car’s in the shop which means I couldn’t just run to the store, so it was a good time to try this hamburger bun recipe I’ve had my eye on. Fast and super easy. I added some everything bagel seasoning on top. I’ll be making these often!
WOW this is the perfect example of when this recipe comes in handy!!! I’m so glad it worked out for you and hope that you make it many, many more times (:
Made these tonight for dinner since the family wanted burgers! I was a little nervous to make them but it was so quick and easy and they turned out delicious!!
I’m so happy to hear that Samantha!! Absolute music to my ears. These are one of my favourite breads to make!
Even though I used your bread recipe and it comes out perfect every time btw, I still hesitated to try buns for some reason. But hello, these came out perfect too! And believe I know nothing about baking! All I do is follow the recipe instructions and bam they’re great! ????
So, thank you for turning this guy into a baker! ????????
Darren I am soooo happy to hear that!!! What an absolute compliment, thank you. I will keep the recipes coming, and you let me know if you have any special requests (:
This was QUICK, EASY, and DELISH!! I used butter instead of oil and it still turned out AMAZING. Definitely will be using again.
WOOO Sarah I’m so happy to hear that!! I swap out butter sometimes too and you can also do milk instead of water for an extra fluffy dough.
Can you use avocado oil instead of vegetable oil?
Absolutely! Any oil will work great.
These were easy and quick just like you said. Thanks for the recipe. I used my stand mixer to make it easy. My granddaughter helped shape the buns and was happy with the result.
So happy to hear this Pamela and I’m so glad you’re grand daughter is getting in on the baking action too (: Hope you enjoyed!!
Can you use gluten free flour for hamburger buns. Thank you
You can but be aware you may not get the same fluffy texture! There are some really good blogs that exclusively make gluten free breads and I would recommend using one of their recipes for the best result (: