Burger Buns: Simple 1 Hour Recipe

Simple Burger Bun Recipe

Prep Time 15 minutes
Cook Time 15 minutes
Rest 15 minutes
Total Time 45 minutes


  • 400 g flour 3c
  • 42 g honey or sugar 2T
  • 8 g instant dry yeast 1.5t
  • 5 g salt 1t
  • 240 ml lukewarm (105F/50C) milk 1C
  • 28 g melted butter (use less than 5g of salt if you use salted butter) 2T
  • 1 beaten egg
  • 1 beaten egg for brushing optional
  • sesame seeds optional


  • Start by combining the milk, honey, butter, and yeast. Stir them together until well mixed. Let it sit for a few minutes until the yeast becomes frothy and activated.
  • Add the egg, flour, and salt. Mix all the ingredients together until they form a sticky dough.
  • Cover and let the dough sit for 5 minutes to allow the flour to absorb the liquid and the gluten to relax.
  • Scrape the dough onto a lightly floured surface and knead it for about 10 minutes until a smooth ball forms. If the dough feels sticky, use a bench scraper or move your hands faster as you knead.
  • Then divide up the big ball into smaller balls. I use 120 grams for Big Mac style buns with a middle section, and 100 grams for normal buns.
  • Shape each piece into a round ball by tucking the edges underneath and rolling it between your hands. Place them on a baking sheet lined with parchment paper, leaving some space between each bun.
  • Press down on each bun to flatten them a little bit.
  • Cover the buns with the kitchen towel or plastic wrap and let them rise for 15 minutes until they puff up slightly.
  • Preheat your oven to 375°F (190°C).
  • Brush the tops with egg and then optionally sprinkle sesame seeds on top.
  • Bake the buns for 12-15 minutes or until they turn golden brown.
  • Remove the buns from the oven and let them cool on a wire rack.
  • Slice in three sections for Big Mac buns and two sections for regular buns. Add butter and toast them on your pan or griddle. And then assemble your burgers. The buns are light and fluffy and hold together well.



This recipe is from Hungry Man Kitchen, which I modified to use honey instead of sugar.

Jonny G

Backyahd Pitmaster

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