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Light and Fluffy Homemade Hamburger Buns

Updated: Mar 7

I have been making hamburger patties for years but it took a little longer to find a recipe I liked for the buns. I finally found one I thought was very good and then of course made it my own with multiple variations to the recipe. My family loves these buns, which really work for any kind of burger/sandwich, but we have used them mostly for hamburgers. It is such a great recipe. I hope your family loves it as much as mine does.


1 cup warm milk 3 tbs melted butter 1 whole egg + 1 egg yolk (save whites for a wash) ½ cup vital wheat gluten 3 cups flour ¼ cup sugar 1 1/2 teaspoon salt 1 tablespoon active dry yeast 1/4 cup sesame seeds 1.5 tablespoon melted butter (for brushing tops)

Mix 1 tablespoon of yeast, 1 cup of warm milk (When I have been making cheese I use whey instead, which gives it a nice little tangy flavor.), and 1/4 cup of sugar and allow to rest for 5 minutes.

Add 3 tablespoons of melted butter, 1 whole egg plus 1 egg yolk (save whites for a wash later)

Next, add 1/2 cup of vital wheat gluten (This gives it more elasticity and allows it to be fluffier.), 3 cups of flour, and 1 1/2 teaspoons of salt. Mix flour in gradually until you have a soft, slightly sticky dough. Add a little more or less flour if necessary but don’t add too much or it will be dense. Place covered in a warm location and allow it to rise for 2 hours.

Divide into 8 pieces.

Roll into a ball.


Add an optional 1-inch tall ring of aluminum foil to help form a classic bun shape.

Rise for 1 hour more on the baking sheet.

Brush the tops with reserved egg whites and sprinkle with sesame seeds over them while they are still wet.

Bake at 375 degrees Fahrenheit for 15-18 minutes or until they are golden brown. (Mine in this photo are just a touch darker than I would usually make them.) Remove the foil ring.

Brush with 1.5 tbsp melted butter. Serve hot or cold. (They will slice easier when they are cool.)

If you have any thoughts of comments, please leave them below.

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