Sometimes you just need hamburger buns fast - without sacrificing flavor or texture. These enriched buns are light, fluffy, and slightly sweet, perfect for everything from classic burgers to pulled pork sandwiches.

The best part? You can have them mixed, baked, and cooling on your counter in less than an hour. No long rise, no complicated steps - just a quick, reliable recipe that delivers every time.

Make Quick and Easy Hamburger Buns In Bulk For Gifting or For Sale

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Quick and Easy Hamburger Buns

Maria Baradell

Hamburger buns ready in under 45 minutes, without sacrificing flavor or texture. These buns are light, fluffy, and slightly sweet. Try them!

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Prep Time 20

Cook Time 8

Resting Time 10

Yield 8 buns

Ingredients

400 grams (3 ¼ cups + 1 tablespoon) bread flour
14 grams (4 ½ teaspoons) instant yeast Fast-Acting RapidRise
50 grams (¼ cup) sugar
6 grams (1 teaspoon) salt
240 milliliters (1 cup) warm water 120°F (49°C)
60 milliliters (¼ cup) vegetable oil
1 large egg room temperature

Ingredients For The Topping

1 egg yolk
15 milliliters (1 tablespoon) water
1 tablespoon sesame seeds

Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and gather your ingredients.
In the bowl of a stand mixer, combine the flour, yeast, sugar, and salt.
Add the warm water and mix on speed 1 for 1 minute.
In a small bowl, whisk together the eggs, yolk, and oil. Add this mixture to the mixer bowl.
Mix on speed 1 for 1 minute, then increase to speed 4 and mix for 8 minutes until the dough is smooth and elastic.
Remove the dough from the mixer. Divide into 16 equal pieces, about 108 grams each.
Shape each piece into a ball and place on the prepared baking sheet.
Cover with a clean, damp kitchen towel and let rest for 10 minutes. No longer or they will over proof and become dense and deflated.
Meanwhile, prepare the egg wash: whisk the yolk with 15 milliliters of water.
Brush evenly over each bun using a pastry brush, covering all sides, too. Sprinkle with sesame seeds if using.
Bake for 10-12 minutes at 425°F (220°C), until golden brown.
Transfer to a wire rack and cool before serving.
Keep buns in a zip-top bag or airtight container for up to 2 days at room temperature. For longer storage, freeze for up to 1 month. When ready to enjoy, let them thaw at room temperature, then refresh in a 350°F (177°C) oven for 3-5 minutes until lightly toasted.