It starts with burgers. It ends with these buns. Soft, fluffy, golden, and speckled with sesame seeds and “Everything But the Bagel” magic—these are the kind of buns that make you forget store-bought was ever an option.

Homemade Fluffy Hamburger Buns (You’ll Never Buy Store-Bought Again)

We’ve all been there—burgers are on the grill, toppings prepped, and then… no buns. You could go to the store, but it’s already 5pm and you’re in your gardening clothes and flip flops. That’s when this bun recipe saves the day.

This dough comes together like a dream in your stand mixer. You get to play with it, shape it, watch it puff up like clouds, and then—boom!—fresh buns, ready to cradle your BBQ masterpiece.

And here’s the best part: they freeze beautifully. Make a batch or two, stash the extras, and next time you’ve got a spontaneous summer gathering, you’re already halfway there.

Recipe: Homemade Fluffy Hamburger Buns

Makes 8 buns

Ingredients

• 1 cup warm water
• 1 packet active dried yeast
• 2 tbsp sugar
• ½ cup half & half
• 75g butter
• 4½ cups organic all-purpose flour
• 1½ tsp salt

Egg Wash

• 1 egg
• 1 tbsp water
• Sesame seeds + Everything But the Bagel seasoning (Trader Joe’s)

Instructions

1. In a stand mixer bowl, combine warm water, yeast, and sugar. Let it sit 5 minutes until foamy.
2. Heat the half & half and butter together until just warm.
3. Add flour, salt, and the warm butter mixture to the yeast. Mix on low with the dough hook until combined.
4. Increase to medium-high and knead for 5 minutes until dough is smooth and springs back to touch.
5. Cover with a tea towel and let rise in a warm spot for 1 hour, or until doubled.
6. Punch down the dough and transfer to a floured surface. Divide into 8 pieces, roll into balls, and place on a parchment-lined baking sheet with space between.
7. Let rise 45 minutes until puffy.
8. Whisk egg and water. Brush buns and sprinkle with toppings.
9. Bake at 375°F for 15–20 minutes, until golden brown.

Tips & Swaps

• No “Everything But the Bagel” seasoning? Use flaky sea salt, poppy seeds, or garlic powder.
• Want slider buns? Divide dough into 12–14 pieces instead of 8.
• Freeze after cooling completely; defrost and warm slightly before serving.