Bread Machine Hamburger Bun Recipe (2024)

Published on

by Brittany Dixon

With the help of a bread machine, homemade hamburger buns are really easy to make! A good bun makes all the difference in taking a burger from fair to outstanding, so pull out a few simple ingredients and wow your family with this bread machine hamburger bun recipe!

(You might also like this Fool Proof Bread Machine Pizza Dough)

Bread Machine Hamburger Bun Recipe (1)

With the excitement of the predicted snow I only focused on getting enough food for the weekend, which was pretty silly.

I’ve now been housebound for 3 days and though I’m not complaining (sometimes I have serious homebody tendencies), I haven’t had my usual weekly planned dinner to go to each night.

Bread Machine Hamburger Bun Recipe (2)

Lucky for us, David was gifted some a Butcher Box for Christmas which included burgers. I figured they’d be perfect to chow down on while watching the National Championship!

The only problem was I didn’t have buns and really didn’t want to risk the icy neighborhood roads with the girls in tow if I could help it.

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Then I saw my neglected bread machine hiding in the back corner of the pantry and remembered how easy it was to make homemade rolls and buns.

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So despite this being the worst time of year to post a bread recipe, with all the Whole30 challenges underway, I am daring to go against the grain (or rather, dive into the grain) and share with you this super simple way to make your own hamburger buns.

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Any bread machine with a dough setting will work. I was gifted this one a few years back and have been really pleased with its consistency and quality, especially on the dough cycle (which is what I use it for 80% of the time).

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Though the entire process takes 3 1/2 hours, the hands on time is minimal- maybe 20 minutes? That leaves plenty of time to still play with the kiddos or maybe even let them “help.”

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And the result? Perfectly fresh, fluffy, homemade hamburger buns.

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[Tweet “With the help of a bread machine, homemade hamburger buns are really easy to make– Get the recipe here!”]


Bread Machine Hamburger Bun Recipe (10)

Bread Machine Hamburger Bun Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 16 reviews

  • Author: Brittany Dixon
  • Prep Time: 30 minutes
  • Cook Time: 150 minutes
  • Total Time: 3 hours
  • Yield: 12 hamburger buns 1x
Print Recipe


With the help of a bread machine, homemade hamburger buns are really easy to make! A good bun makes all the difference in taking a burger from fair to outstanding, so pull out a few simple ingredients and wow your family with this bread machine hamburger bun recipe!



  • 1 1/4 c milk (I used 2%)
  • 1 egg, beaten
  • 1/4 c sugar
  • 3/4 tsp salt
  • 3 3/4 c bread flour
  • 1 1/4 tsp yeast
  • 1 egg white
  • 2 Tbsp sesame seeds


  1. In the bread machine, place the following ingredients in order: milk, beaten egg, bread flour, sugar, and salt.
  2. Make a small indentation in the middle of the ingredients and pour the yeast into the hole.
  3. Push bread machine to dough setting and hit start.
  4. Once the cycle is complete (1 hour and 50 minutes on my machine), place dough onto a floured surface and roll out to 1/2 inch to 1 inch thick (1/2 inch will create slightly thinner buns while 1 inch will create large, fluffy buns).
  5. Using the open mouth of a mason jar or a3.5″ round cookie cutter, cut out 12 circles and put them on two baking sheets.
  6. Place the baking sheets in a warm place and allow to ride until they double in size (about one hour).
  7. Preheat the oven to 350 degrees.
  8. Using a pastry brush, brush the tops of each bun with the egg white wash and sprinkle on sesame seeds.
  9. Bake 10-12 minutes until baked through and slightly golden on top. Remove from oven and allow to cool. Enjoy!


If you prefer a more brown top, broil the buns at the very end for about 30 seconds. Keep a close eye on them to ensure they don’t burn.

Making them at home allows you to determine your size preference: 4″ dough circles for full size burgers, or use a large biscuit cutter (2 1/2 inches) for slider sized buns.

Bread Machine Hamburger Bun Recipe (11)

We ate our burgers as I pictured, watching the Tigers play the Tide.

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I have to shout out a hearty congratulations to Tiger Nation! Wow. What a fun day to be a Clemson fan and what a hard working team to cheer for- they earned it!

If you are on the fence about a bread machine, I feel like I should also tell you what incredible pizza dough it makes! We use it for all our homemade pizzas and it nails it with ease every single time. Yay machines!

Do you have a machine in your kitchen that you love?

Bread Machine Hamburger Bun Recipe (13)

About Brittany Dixon

Brittany Dixon is a former health coach turned homeschooling mom of two girls. Her goal is to share her passion for healthy eating and natural living alongside the daily challenges and triumphs of motherhood. She shares her life through the lens of food, family, and travel.


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Reader Interactions


    Leave a Comment

  1. Kathy says

    Those BUNS!!!! They look so good/perfect!!! And I am always drooling over your pizza pics too.


  2. Katy @ Dirt to Delish says

    These look delicious! Even though I LOVE to bake homemade bread, it’s never occurred to me to make hamburger buns. I don’t have a bread maker; do you know if this recipe will work the old-fashioned way (kneading and letting it rise)?


    • Brittany Dixon says

      I would think it would but I have never tried it. If you do, make sure the milk is slightly warm to activate the yeast! The bread machine warms it to the right temperature and I don’t think cold milk would work as well. If you try it, please let me know how it turns out! 🙂


  3. Liz says

    I recently got a bread machine off a freecycling mom’s group that I’m part of. I LOVE it! My son has severe peanut and tree nut allergies and finding bakery bread that’s safe for him is really difficult. Using the bread machine is so darn easy! As you said, it makes great pizza dough too. It’s definitely my new favorite kitchen appliance!


  4. Erica Nunn says

    Thank you for sharing this. Mine just came out of the oven. Very easy and tasty.


    • Brittany Dixon says

      Thank you for the feedback! So glad you like them!


  5. Jenn says

    These look so yummy! Do you know if they freeze well?


    • Brittany Dixon says

      Yes, they freeze nicely!


      • Jean M Olsen says

        do you freeze buns or do you freeze before you bake


        • Brittany Dixon says

          I froze them after baking! But you could freeze the dough, too, I imagine.

  6. KC Hoon says

    First attempt and the buns turn out to be great. Thanks for sharing this great recipe


  7. Sonya says

    This is an excellent bread machine recipe! My first try at making buns with my bread machine and the kids made a point of complimenting them. The texture is very much like Bagels, do you think the recipe could be adapted for bagels?


    • Brittany Dixon says

      Oh I’m so glad!! I’ve never tried it as a bagel, but if you do and it works, please let me know. I’d love to make them myself 🙂


  8. Mary says

    This recipe was great!!! the dough was soft and airy and raised nicely! I have a cuisnart bread machine and always just use the dough cycle. Also, I added 2 T of fat (butter/cocunut oil). this recipe will be a keeper!


    • Brittany Dixon says

      Thank you so much for the feedback; I’m so glad you enjoyed them!


  9. Ashley DeLong says

    Amazing recipe!! They turned out perfect. I used a margarita glass to cut them out, and it was perfect size.


    • Brittany Dixon says

      I’m so happy to hear that; thank you for the rating!


  10. Chelsea says

    I made this today the taste is so yummy and delicious but they are not as soft as store bought buns, taste more like rolls and the hottoms browned to quickly. Help! What should I do so they are perfect next time?


  11. Courtney says

    Can you substitute the flour for all purpose?


  12. Melissa says

    I made these last night for burgers today. They turned out perfect! I didn’t roll and cut mine after the dough cycle in t he machine, but rather weighed and divided the dough into 8 (since we like bigger burgers) and just shaped them into buns for the second rise. I also used a whole egg for the wash which makes them brown up nicely when toasted for serving. Thanks so much for sharing! These will be a standard in our house since my youngest is sensitive to soy and most store bought breads have it.


    • Brittany Dixon says

      So glad they were a hit for you; thanks for the review!


  13. Erika McCann says

    My kids love these rolls!


  14. Wanda says

    Hey Brittany. I made these today but my dough was springy and hard to roll out. Also, when I used my large biscuit cutter they immediately shrunk up to a slider size bun. I see everyone else had great success so I did something wrong. Any tips?


    • Brittany Dixon says

      Hi Wanda, I’m sorry it didn’t work well for you! I’m not a baking expert, but when my dough is springy I usually let it rest a little longer before rolling out and make sure it doesn’t get cold (when it’s room temperature it rolls out easier). Sometimes I will add a tiny bit of oil into the mix before making the dough and that can help, too.


      • Wanda says

        Thanks for you quick response. I’ll make these again and let it rest. I ordered larger cutters. The flavor and texture were great 😁😋


  15. Gena says

    Made these hamburger buns with whole wheat flour and used Stevia instead of sugar. I was pleasantly surprised and really impressed, the buns were fluffy rose well. I think the outside was crusty because I had a pan of water in the oven for baking bread. Made these today but used white bread flour and stevia, no pan of water in the oven. I was busy, The dough rose to the top of my Bread machine. The dough rolled out well, cut them in circles using a plastic round container. I put the egg white on and sesame seeds. No pan of water in the oven this time. Baked 350 for 12 min. The buns were pale and soft like Chinese buns. I preferred using the whole wheat Flour and the pan of water for steam to give them a better texture. Thanks for a reliable bread machine bun recipe. I have pinned it to my Pinterest account.


  16. Dale says

    Excellent, I make them all the time!


  17. Trish Margaret says

    Made these and the were perfect. Would like to post pic but don’t know how.


  18. Kari says

    These are amazing. The only thing I didn’t use was the seed on to because we are stuck in from the Texas storms. They were a total hit with the kids. I’ll definitely make these again… if not once a week.


  19. Andrea says

    AMAZING! I have already sent this recipe to my brother who has a bread maker as well. Wouldn’t change a thing.


    • Brittany Dixon says

      Thanks so much for your review; I’m glad they were a hit!


  20. Tori says

    these buns were so delicious, i will never go back to store bought burger buns again! so easy to make and tasted amazing. i ended up having some extras so i froze them and defrosted them the next time we had burgers and they tasted just as good defrosted!


  21. Dale says

    Easy to make and BEST rolls I have ever made. Make all the time, everyine lives them. No more store bought rolls!


  22. Jen says

    These are outstanding and so easy! I did slider buns and used poppy seeds because I didn’t have any sesame seeds.


  23. Leslie says

    These look amazing and I’m dying to try them. Question. Did you use bread machine yeast or regular yeast? Can you use bread machine yeast?


    • Brittany Dixon says

      I use regular yeast, but I’m sure bread machine yeast would work just fine, too!


  24. Nancy Marino says

    The sugar listed in ingredients was omitted in the instructions. I do use stevia as dh is diabetic. Looking forward to making your recipe- haven’t done rolls in years but used to do rye, pumpernickle and whole wheat years ago. Spoils us for what we find in the stores these days. Poppy seeds or caraway, dehydrated onion are all excellent toppers also. Thanks for posting this.


  25. Dale Antonik says

    This is the best recipe ever! I make ALL the time. Use for hamburger, hot dog and bread sticks. My family salivates over these! Thanks for sharing.


    • Brittany Dixon says

      I’m so glad you and your family enjoy them; thank you for your review!


  26. Monty says

    I made these rolls for our dinner tonight. They were lovely and soft, browned perfectly and looked and smelled amazing, but for our tastes they were too sweet – that’s probably just a cultural thing (we’re Australian). They are wonderful in all other ways. Do you think the recipe would still work with less sugar?


    • Brittany Dixon says

      I definitely think you could reduce the sugar and still get a good result. If you try it, please let me know!


  27. Xavier says

    I dont see the use of any oil or butter. Is it okay


  28. Janice says

    I’ve been looking for a good hamburger roll and had pinned a few. Tried this one first and we loved it so it’s the one I’m sticking with. I do add 2 tbsp of softened butter. I’m glad you mentioned that your bread machine goes to 1 hr 45 min. My dough setting is only 45 min. I figured the rest of the time is rising time so I leave it in the machine for additional hr and it raised perfectly. I like my pizza dough recipe for the bread machine but may try yours the next time. Thank you


  29. Mary says

    I made these the other night and it was such a simple process. I made 8 buns and had enough for a sm loaf of bread. My family loved the texture and taste. Now I can make fresh buns instead of store bought. Thank you.


    • Brittany Dixon says

      Thanks so much for the feedback; I’m thrilled they were a success for you!


  30. Mary says

    We love this recipe so much! I thought I would risk it and made it into a loaf of bread. It was soft, and tasted so good. My old recipe for bread was crumbly. This is a keeper for bread, buns and rolls. I did add 2 Tbsp of butter.


  31. Cindy says

    Just tried the Hamburg buns and they were GREAT !!! Nice texture and very tasty!!! Thanks for the recipe, next I’m trying the pizza dough 😊


    • Brittany Dixon says

      I’m so glad you enjoyed them; thank you for the review!


  32. Betty says

    HI! Do you think you could sub in coconut milk? Not canned but from a carton like I use for my coffee, etc.


    • Brittany Dixon says

      Unfortunately I don’t think it would work for this recipe, but if you do try it, please let me know how it turns out!


Bread Machine Hamburger Bun Recipe (2024)


What makes the best burger bun? ›

The ideal burger bun is pillowy soft, squishy and tender. It needs enough structural integrity that it will hold strong with a juicy burger, but should never be tough and chewy - that would distract from all the other delicious flavours and textures in a perfectly crafted burger.

Why are my homemade hamburger buns dense? ›

Avoid adding too much extra flour to the dough.

Your instinct might be to add extra flour; however, any extra flour will create a denser, tougher bun instead of the light, fluffy, brioche-style bun we want.

How do you make hamburger buns taste better? ›

Inject flavor right into burger buns by basting them with a seasoned butter mixture. "I like to create fun, flavored butters and baste all my breads," said Formicola. "Using melted butter with just a 1/2 teaspoon each of garlic powder, chili powder, or cumin can totally transform a boring bun."

Why do my hamburger buns get hard? ›

Hard crusts/bread/buns etc means that you are either baking on too low heat and for too long, OR the dough you started off with was not kneaded well enough.

What is the most popular hamburger bun? ›

Top 50 Scanned: Hamburger Bun beta
#1Hamburger Buns, Enriched Great Value100 Calories
#2Hamburger Buns, 100% Whole Wheat Pepperidge Farm130 Calories
#3Hamburger Enriched Buns, White Kroger120 Calories
#4Hamburger Buns L'oven Fresh110 Calories
46 more rows

What is the difference between a bread roll and a burger bun? ›

Rolls are typically proofed and baked closer together for a softer, “pull apart” result. This makes them great for dipping or eating alongside other food. On the other hand, buns are proofed with space between them, which makes them crustier.

How can I make my bread fluffier instead of dense? ›

Add Sugar

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

Why do my homemade buns taste yeasty? ›

If the area is too warm, bread will rise too fast and begin cooking before the yeast has finished acting. This will impart a "yeasty" taste to the dough that will be transferred to the finished baked loaf. Using old ingredients (rancid nuts, "old" shortening) will cause yeast breads to taste old or have an "off" taste.

What makes the buns softer? ›

The magic of an egg

Adding egg white will make the dough more stable as it rises, less likely to collapse, giving you buns that feel more soft and bouncy. So add egg to your mix for a natural bun dough improver and emulsifier.

Why do they put sesame seeds on buns? ›

Sesame seeds add texture, visual appeal, flavor, and contrasting color to a plain brown bun. They give the impression that the burger is more interesting than an average burger and therefore more appealing to diners.

Why do my hamburger buns fall apart? ›

The more rare the burger, the juicier it will be. That juice seeping into the bun helps the bun “ fall apart”.

How do you prolong burger buns? ›

Yes, just take some plastic wrap and cover each bun (do this multiple times), then, cover them with aluminum foil and then place them in a heavy duty freezer bag. How do you prolong the life of hamburger buns? Simply, freeze them. Wrap in double layer of plastic bags and identify then you put them in the freezer.

Why are my homemade buns tough? ›

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

Why are my homemade buns dry? ›

There can be either too much flour and not enough liquid or vice versa. In either circ*mstance, you will get an inconsistent dough, resulting in poor quality proofing and leading to drying out. And, if the ratios are off, your bread may not rise correctly, which can also lead to a drier result.

How do you keep homemade buns soft? ›

Room Temperature:Freshly baked rolls can stay soft and delicious for about 1 to 2 days when stored at room temperature. After this time, they may start to dry out and lose their freshness. Refrigeration:If you want to extend the freshness of homemade rolls, you can store them in the refrigerator.

Are brioche buns better for burgers? ›

Yes, they are perfect for burgers. In fact, brioche buns seem to have become increasingly popular for burgers in recent years. And it's easy to see why – a brioche bun is very much a gourmet bun. This is no surprise, as the French invented brioche, and they know a few things about gourmet food.

What burger buns does Gordon Ramsay use? ›

Ramsay's burger has quite a few more ingredients than Fieri's.
  • Ground beef.
  • Brioche buns.
  • Bacon.
  • Cheddar cheese.
  • Egg yolks.
  • Frozen red chili.
  • Tomato.
  • Onion.
Jun 30, 2023

What bun does Gordon Ramsay use? ›

Lightly butter the brioche buns and add to the low heated grill side. Cover the meat with Swiss Cheese and close the lid on the grill for 1-2 minutes, checking the buns so that they do not burn.

What bread is good for a burger? ›

A classic burger bun is a soft, yeast-risen bun typically made from white flour. But that's not the *only* bun you can use to house a burger. Potato buns are another popular choice, as well as brioche and sesame seed buns. They all share a few characteristics, like a soft, even, interior crumb and yielding outer crust.

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