Homemade Hamburger Buns
Jump to recipe
* This article contains affiliate links. For more information, please read my Affiliate Disclosure.
I hate the dry, cookie-cutter, Wonder Bread-style hamburger buns you get from the grocery store. Not only are they a little lackluster, but depending on what brand you buy, you may be getting all sorts of unwanted and potentially harmful additives too.
Not to mention, many store-bought breads and buns contain genetically modified ingredients like GMO corn syrup and vegetable oil. (For the record, Wonder Bread is now certified non-GMO, so that’s a step in the right direction).
For the longest time I opted for better quality store-bought buns. And they were good, not gonna lie. But a pack of hamburger buns set me back $5 or $6, which can add up in the summertime when burgers are regularly on our menu.
All of the above led to finally trying my hand at making homemade burger buns from scratch a few months ago, and I was immediately sold.
Experimenting with burger bun recipes
The first time I made them I used Jill Winger’s recipe from her Heritage Cooking Crash Course (affiliate link), and I was fully on board with making my own burger buns from that point forward. They were easy to make, called for just a few simple ingredients, came out great the first time and tasted delicious. Oh, and they cost only about $1.00 to make per batch, max.
Needless to say, I started making homemade hamburger buns from that point forward, and while I was quite satisfied with Jill’s recipe, at some point my husband, Ryan, started testing out a recipe of his own.
We tend to have our areas of expertise in the kitchen, and while most of the baking and bread-making usually falls on me, Ry likes to make certain dough-based products, like our homemade pizza dough, homemade pasta and now, homemade hamburger buns too:)
He started making them from a different recipe, which he’s tweaked over the past few months until he got them “just right.”
This has become our go-to recipe for homemade burger buns, and paired with our out-of-this-world homemade beef and bacon burger patties, has made it onto our regular meal rotation, especially this time of year when we eat homemade burgers around once or twice per week.
We’ve even started doubling the batch so that we always have some on hand when we’re in the mood for burgers, or when we’re short on time and need to get dinner on the table. The buns freeze really well, so we just throw them in the freezer until we’re ready to thaw them and use them. Otherwise we keep them in the fridge if we’re not using them all right away and they store well there for up to a week or so.
How to use your homemade hamburger buns
These homemade burger buns make great buns for breakfast sandwiches or deli-style sandwiches too, and the dough can also be shaped into longer skinnier buns for hot dogs. But at the end of the day they truly do make for the best damn homemade hamburgers I have ever tasted, and with summer holidays and BBQ season upon us, this is a recipe that you’ll be glad to have added to your repertoire too!
Wishing you homemade, homegrown, homestead happiness:)
You Might Also Like
* This article contains affiliate links. For more information, please read my Affiliate Disclosure. Every year around this time, I compile a list of my favourite things: Things that I love, use or covet for my own homestead, and things that I know other modern...