Homemade Crusty Hamburger Buns

Tuesday, May 23, 2017

These are the hamburger buns you've been waiting for. 

Since the Easy Crock-Pot Pulled Chicken with Homemade BBQ Sauce I've had a lot of request for these bad boys! 

Crusty deliciousness with a soft and chewy center. 

I used my favorite roll recipe with some adjustments to produce a hamburger bun like I've been buying at the bakery. There's just something about a crusty rustic hamburger bun plus I know every last ingredient that is in these!

The family actually voted these better then the bakery, and that is saying a lot!

If you need a few easy recipes to top your buns withcheck out Whiskey BurgersSloppy Joes, Easy Crock-Pot Pulled Chicken With Homemade BBQ Sauce, and Slow Cooked Pulled Pork!


Combine warm water (under 110 degrees), yeast, and honey in a large mixing bowl fitted with a dough hook. Let sit about 10 minutes until mixture becomes foamy.


Add 3 1/2 cups flour, and 1 1/2 teaspoon sea salt.


Knead mixture on medium speed until dough pulls away from the side of the bowl. Dough will be lumpy at this point.


Continue to knead until dough becomes smooth, and elasticity. Move dough to a greased bowl, cover, and allow to rise 45 minutes. 


Fold dough over onto itself on all all four sides.

This is realigning the gluten in the dough, and developing texture and flavor.

Recover and repeat this process in another 45 minutes.

Then allow dough to rise until double in size about 35-45 minutes.


Divide dough into 6 pieces. Tuck edges under of each bun to form a nice smooth, round ball. 

Place buns seam side down on a cookie sheet covered with parchment paper or silpat. Cover with plastic wrap and refrigerate for a minimum of 4 hours or up to 2 days.


Preheat oven to 500 degrees and remove rolls from the refrigerator, and allow to rise while oven preheats until almost double in size. 

Right before placing rolls in the oven spray with water. I don't have a spray bottle for food (I keep meaning to buy one) so I have found either getting my fingertips wet, and flicking the rolls with water works, or getting a pastry brush wet, and running my fingers over the end to flick droplets of water works well. 

Place in oven, and cook for 10 minutes. Reduce oven temperature down to 400, and bake another 10-15 more minutes until rolls are brown on the outside and sound hollow when top is tapped. Remove from pan, and cool 5 minutes.


Homemade Crusty Hamburger Buns are worth the time to make you might also love these Cheddar Cheese Hamburger Buns Recipe.

A few favorite recipes we love to use these Crusty Hamburger Buns for are:

Crusty Hamburger Buns, Hamburger Buns, Recipe, Hamburger Buns Recipe, Bread Recipe
Hamburger Buns Recipe, Crusty Hamburger Buns, Recipe, Bread Recipe, Hamburger Buns
Yield: 6

Crusty Hamburger Buns

Homemade Crusty Hamburger Buns with easy to follow step by step picture instructions.
5 out of 5 based on 1 user ratings
prep time: 3 hourcook time: 25 Mtotal time: 3 H & 25 M


  • 1 1/2 cups Warm Water Under 110 Degrees
  • 1 1/2 teaspoons Active Dry Yeast
  • 1 teaspoon Honey
  • 3 1/2 cups Flour
  • 1 1/2 teaspoons Sea Salt


How to cook Crusty Hamburger Buns

  1. Mix water, yeast, and honey in a mixer fitted with a dough hook. Allow to sit for 8 minutes until yeast becomes foamy.
  2. Add all of the flour and sea salt and knead on medium speed for about 8-10 minutes or until dough pulls away from the side of bowl and become smooth.
  3. Place dough into a well greased bowl, cover and allow to rise for 45 minutes.
  4. Fold each side of dough over onto itself on all four sides in the bowl to make a square and recover the dough.
  5. Allow to rise another 45 minutes, and repeat folding the dough. This is realigning the gluten in the rolls.
  6. Recover dough, and rise 30-45 minutes until doubled in size.
  7. On a lightly floured work surface divide dough in half. Divide each half into 3. For a total of 6 buns.
  8. To shape rolls tuck edges of the roll under until rolls become smooth on top and round. Place rolls seam side down onto a cookie sheet lined with parchment paper or silpat.
  9. Place shaped buns into the refrigerator for a minimum of 4 hours or up to 2 days.
  10. Preheat oven to 500 degrees and remove buns from the refrigerator while oven preheats. Allow rolls to double in size.
  11. Right before placing rolls in the oven mist with water.
  12. Bake in 500 degree oven for 10 minutes. Reduce heat to 400 degree and bake 10-15 minutes more until rolls are brown on the outside and hollow sounding when top is tapped.
  13. Remove from oven and cool completely.
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Created using The Recipes Generator

Homemade Crusty Hamburger Buns Recipe from Serena Bakes Simply From Scratch.


  1. You made a stunning burger bun Serena, I am in for dig in.

  2. Awesome recipe, What neat buns too! I couldn't type this message without it sounding funny in my head. =]

  3. So much better than store bought hamburger buns!!

  4. Serena bun looks wonderful, very neat

  5. It looks so good! I have got to come back and get your pulled pork and pulled chicken recipe!
    Hope all is well. :)

  6. I desperately want a stand mixer :( Loving how crusty but soft these look, so perfectly browned on top.

  7. My dough did not pull away from sides of bowl in stand mixer. What to do?

    1. Hi Carol,
      I would add a little more flour 1/8cup at a time until it pulls away.
      Have a wonderful day,

  8. These buns turned out amazing! Thank you for easy to follow directions and a great keeper recipe.

  9. Throw one of those bad boys my way

  10. I followed your easy instructions and now I am waiting the minimum 4 hours before the next and final step; so excited. Thanks for sharing, who doesn't love crusty; can't imagine!😊

  11. Replies
    1. Hi Taylor, I've actually never tried! If you do please let me know! Thanks, Serena

  12. Serena- love these buns! Just got done making them and my house smells amazing. One caution though to readers- watch these closely. I had to pull them out before before they got to brown. Can't wait to dig in !!!!

  13. I made these yesterday. They turned out so yummy! I will definitely be making these again. I didn't refrigerate them, though. Still turned out great! My kids were begging for more, just to eat as rolls. Thanks for the recipe!

  14. Do you recommend bread flour or AP?

    1. I almost always use All-Purpose Flour because I rarely buy special flour just to bake anymore but if you have bread flour you can use that instead. Have a great weekend!

    2. I used bread flour and they were delicious!

  15. This is my second try at this recipe. I thought I may have made a mistake in measuring the first time, but the dough that's in the bowl today looks the same - very slack. Last time I turned it into a focaccia-like bread and it was delicious, so I guess I'll do that again. We still used it for burgers and loved it.

  16. This is a fantastic recipe. I have tried so many but this one is the very best. I left the dough overnight and they turned out perfect. Soft chewy on the inside with great flavor. Crisp on the outside. They didn't last a day. I have made it a few more times. Thank you for sharing this recipe.

  17. We watch sodium levels and found 1 bun has my salt intake for the whole meal. So changed to regular salt and cutting it back. Totally look forward to a new bun recipe thanks

  18. May is ask what “recover dough” means? New to baking bread.

    1. Placing whatever you decide to use to cover the dough back over the top whether you use plastic wrap or a damp kitchen towel. I hope that helps make sense of it. Thanks, Serena


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