Learn how to make soft, fluffy homemade hamburger buns with simple ingredients for the perfect burger experience.

Scale

For topping:

In a small bowl, combine warm water, yeast, and sugar. Stir gently and let sit 5–10 minutes until frothy.
In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, and salt.
Add the yeast mixture, butter (or olive oil), and the whole egg to the dry ingredients. Mix until the dough comes together.
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6–7 minutes.
Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot for 1–1½ hours or until doubled in size.
Punch down the dough gently and divide into 8 equal portions. Shape each into a smooth ball and place on a baking sheet lined with parchment paper, spaced about 2 inches apart.
Cover the buns loosely and let rise again for 30–45 minutes until puffy.
Preheat oven to 375°F (190°C).
Whisk egg white and water together to make an egg wash. Brush over the tops of the buns and sprinkle sesame seeds generously.
Bake for 15–18 minutes or until buns are golden brown. Remove from oven and cool completely on a wire rack before slicing.

Use warm (not hot) water to activate the yeast without killing it.

Kneading is crucial for gluten development—don’t rush this step.

If the dough is sticky, add flour gradually to avoid over-drying.

Whole wheat flour adds flavor and nutrition but keeps the buns from being too dense when combined with all-purpose flour.

Buns are best fresh but can be stored in an airtight container for 2 days or frozen for longer storage.