Super soft burger buns made with instant yeast are so quick and easy! These homemade hamburger buns bake up tender and light with a golden top, making them perfect for burgers, sandwiches, or sliders.
Quick Recipe Overview: Super Soft Burger Buns
⏱ Ready In: ~2 hours (including rise time)
🍽 Serves: 8 buns
🔥 Calories: ~260 calories per bun
🧺 Main Ingredients: Flour, milk, egg, butter, sugar, yeast
🥖 Dietary Info: Vegetarian
💛 Why You’ll Love It: These soft burger buns are pillowy, fluffy, and stay tender for days. The dough creates bakery-style buns that are perfect for burgers, sandwiches, or sliders—no dry or dense results.
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“These are amazing! My husband and two sons LOVED them, definitely no need for store bought anymore! Thank you!” – Ari’Ana
Why You’ll Love This Recipe
- Soft, fluffy texture that holds up to juicy burgers without falling apart
- Simple pantry ingredients—no specialty tools or complicated steps
- Includes a fresh milled flour option for those who prefer baking with whole grains while still keeping the buns soft
Nothing can ruin a good burger more than a dense, dry, burger bun. If you’re looking for a quick yeast recipe that makes the softest homemade hamburger buns – look no further! Check out my quick, soft sandwich bread recipe for a classic homemade loaf.
I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.
Key Ingredients
- Organic Cane Sugar: I use minimally processed organic cane sugar for baking because it still contains small amounts of molasses from the sugar cane. A little sugar helps feed the yeast and contributes to soft, fluffy buns.
- Flour: Whether I’m using all-purpose flour or milling my own, I source flour in bulk from Azure Standard. Organic unbleached all-purpose flour works perfectly for soft burger buns, while freshly milled flour adds extra nutrition and flavor.
- Butter: Grass-fed butter gives these buns a rich, brioche-like softness. Butter can be replaced with olive oil, avocado oil, or coconut oil with very little change to the final texture.
- Milk: Milk creates a softer crumb and helps the buns brown more evenly. If needed, water can be used in place of milk with great results.
Fresh Milled Flour for Soft Burger Buns
TLDR – You can use freshly milled hard white wheat in this recipe as a 1:1 replacement for all-purpose flour.
- Best Wheat Variety: Hard white wheat is ideal for soft burger buns because it has enough protein for structure while still producing a light, tender crumb.
- Substitution Ratio: Replace the flour 1:1. If measuring by cups, expect slightly heavier scoops with fresh milled flour.
- Hydration Tip: Fresh milled flour absorbs liquid differently—hold back 1–2 tablespoons of liquid at first and add only if the dough feels dry.
- Texture Expectation: Buns made with fresh milled flour may be slightly heartier but will still be soft and fluffy when fully kneaded and properly proofed.
Step-By-Step Instructions
Activate yeast (if needed): If using active dry yeast, stir it into the warm liquid with the sugar and let sit 5–10 minutes until foamy. (If using instant yeast, you can skip this and mix it in with the dry ingredients.)
Step 1 – Mix the dough: In a large bowl (or stand mixer) combine all ingredients
Step 2 – Knead: Knead 5-10 minutes until smooth, elastic, and slightly tacky. If it’s very sticky, add flour 1 tablespoon at a time.
Step 3 – First rise: Place dough in a greased bowl, cover, and let rise in a warm spot until doubled (about 60 minutes, depending on temperature).
Step 4 – Divide and Shape: Divide dough into 12 equal pieces and shape into balls.
Step 5 – Second Rise: Place buns on greased or parchment paper lined baking sheet for second rise.
Step 6 – Egg Wash: Brush with egg wash (optional but recommended). Add sesame seeds if desired.
Step 7- Bake: Bake in preheated oven at 425F for 15 minutes – tops will be golden brown.
Step 8 – Serve: Cool before slicing and serving.
Super Soft Burger Bun FAQs
For soft burger buns, knead until the dough is smooth and elastic, then let it fully rise until doubled before shaping. After shaping, proof again until the buns look puffy and pass a light “poke test” (the dough springs back slowly). Dense buns usually come from under-kneading, under-proofing, or using too much flour.
To keep soft burger buns soft, avoid overbaking, cool them completely, and store them airtight once cooled. Brushing warm buns with butter helps soften the crust, and wrapping/storing them well prevents the tops from drying out.
Yes—soft burger buns are great for prep. You can make the dough ahead and refrigerate it after the first rise, then shape, proof until puffy, and bake the next day. You can also bake the buns ahead and store airtight at room temp for a couple of days.
Yes. Let soft burger buns cool completely, then freeze in a freezer bag. Thaw at room temperature and warm briefly, or toast sliced buns straight from frozen.
Enriched ingredients like milk, egg, and butter help soft burger buns stay tender, fluffy, and lightly sweet. If needed, you can swap milk for water, but the buns may be slightly less soft and rich.
Yes. Soft burger buns work with either yeast. If using active dry yeast, dissolve it in warm liquid with a little sugar and let it get foamy before mixing the dough. Instant yeast can be mixed right into the dry ingredients.
Soft burger buns are typically baked at a high temperature like 425F until the tops are golden brown and the buns feel light for their size. They’re done when the bottoms are set and the centers are fully baked (not doughy) but still soft—not dried out.
Soft burger buns can turn dry if too much flour was added, the buns overbaked, or they weren’t stored airtight after cooling. Measure flour carefully, bake just until golden, and store cooled buns in a sealed bag or container to keep them soft.
Expert Tips for Making Soft Burger Buns
- Allow full rise times: Soft burger buns need the dough to fully double to achieve a light, fluffy texture.
- Knead thoroughly: Proper gluten development helps the buns hold their shape while staying soft.
- Weigh for consistency: Using a kitchen scale ensures evenly sized buns that bake uniformly.
- Avoid excess flour: Lightly flour your hands instead of adding flour to the dough to prevent dryness.
- Brush with butter: Brushing buns with butter right after baking keeps the tops soft and tender.
- Create a warm rise environment: If your kitchen is cool, let the dough rise in a slightly warm (no warmer than 110F) oven for best results.
Storage
- Cool completely: Let soft burger buns cool fully before storing to prevent condensation and soggy tops.
- Room temperature: Store in an airtight bag or container at room temperature for up to 2–3 days.
- Freezer-friendly: For longer storage, freeze in a sealed freezer bag for up to 3 months.
- Reheat gently: Thaw at room temperature or warm briefly in the oven or toaster to restore softness.
- Avoid refrigeration: Refrigerating soft burger buns can dry them out faster than room-temperature storage.
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Super Soft Burger Buns
Ingredients
Equipment
Method
- Prepare the dough: Combine all dough ingredients in a large bowl or stand mixer and mix until a cohesive dough forms.
- Knead: Knead 5–10 minutes until the dough is smooth, elastic, and slightly tacky.
- First rise: Place the dough in a greased bowl, cover, and let rise until doubled in size (about 60 minutes).
- Shape: Punch down the dough, divide it into equal pieces, and shape each into a smooth ball.
- Second rise: Arrange shaped buns on a lined baking sheet, cover, and let rise until puffy.
- Egg wash & bake: Brush with egg wash (optional), add sesame seeds if desired, and bake in preheated oven at 425 °F for 15 minutes – tops will be golden brown.
- Cool & serve: Let buns cool before slicing and serving.
Nutrition
Video
Notes
- Yeast options: This recipe works with instant yeast or active dry yeast. If using active dry yeast, dissolve it in the warm liquid with the sugar and let it get foamy before mixing the dough.
- Dough texture: The dough should be soft and slightly tacky but not sticky. Avoid adding too much flour, as excess flour can make the buns dry or dense.
- Fresh milled flour option: Freshly milled hard white wheat can be used as a 1:1 replacement for all-purpose flour. Hold back 1–2 tablespoons of liquid at first and add only if the dough feels dry.
- Shaping tips: For evenly sized buns, weigh the dough and divide it equally before shaping into tight balls.
- Baking tip: Bake just until the tops are golden brown. Overbaking will dry out the buns.
- Soft crust finish: Brushing the buns with butter immediately after baking keeps the tops soft and tender.
- Storage: Store cooled buns in an airtight container at room temperature for 2–3 days, or freeze sliced buns for longer storage.
Tried this recipe?
Let us know how it was!About the Author
Welcome to Hopewell Heights, I’m Steph – seasoned sourdough baker, homesteader, homemaker, homeschooling mom of 5, and creator behind this Heritage American food blog. I hope you enjoy my family’s favorite, from-scratch recipes!
My go-to burger bun recipe. This is the only burger bun recipe you will ever knead ?
These buns turn out perfect every time, my daughter just made some for burger night – they’re easy to make and come together quick!