Soft Hamburger Buns (Regular or Large Burger Size)

If you’ve ever cooked up a killer burger and felt like the bun just couldn’t keep up… I’ve been there. That’s exactly why I started making these soft hamburger buns at home — they’re fluffy, sturdy enough for a juicy burger, and they don’t dry out on you.

The best part is you can make them as regular buns for weeknight burgers, or size them up for those big backyard stacks. Same dough, same easy process — you just portion it different and let the oven do the rest.

What Makes These Buns Soft (But Still Burger-Ready)

This dough has just enough richness to stay tender without getting heavy. The honey and sugar help with flavor and browning, the egg adds structure, and the milk powder helps keep that crumb soft even after they cool down.

And if you want consistency every time, this is one of those recipes where weighing the dough portions makes a big difference — especially when you’re deciding between regular and large.

Ingredients

• 1 cup warm water (105–110°F)
• 1 packet active dry yeast (2¼ tsp)
• 1 tbsp honey
• 1 tbsp sugar
• 3 tbsp oil or melted butter
• 2 tbsp milk powder
• 1 large egg (in the dough)
• 1½ tsp salt
• 3–3¼ cups all-purpose flour

How I Make Soft Hamburger Buns (Step-by-Step)

1) Bloom the yeast

Mix the warm water, honey, sugar, and yeast, then let it sit for about 5–10 minutes until it foams up. If it doesn’t foam, your water may have been too hot or the yeast may be old — and it’s better to catch that now than waste flour later.

2) Mix the dough

Add the oil (or melted butter), milk powder, egg, salt, and 3 cups of flour. Mix until the dough comes together, then add the remaining flour a little at a time until the dough is slightly tacky but not sticky.

3) Knead until smooth

Knead in a stand mixer (speed 2) for 6–8 minutes until the dough is smooth and elastic. This is what gives you that soft chew without the bun falling apart when the burger juices hit it.

4) First rise

Place the dough in a lightly oiled bowl, cover, and let it rise 1–1½ hours until doubled. I like to keep it somewhere warm and draft-free — it doesn’t have to be fancy, just consistent.

Bun Size Options (Regular vs Large)

Here’s the portioning that keeps everything even and consistent:

• Regular buns: 8 buns at 90–95g each, flatten to 3–3½ inches, bake 14–18 minutes
• Large burger buns: 6 buns at 120–130g each, flatten to 4 inches, bake 16–19 minutes

5) Shape + second rise

Portion the dough, shape it into tight balls, and pinch the seam underneath. Place the dough balls on a sheet pan lined with parchment paper sheets (or lightly grease the pan if you need to), then gently flatten each bun to your target size.

Cover loosely and let them rise 30–45 minutes until puffy. Don’t rush this part — that second rise is what gives you that soft, bakery-style lift.

6) Egg wash + toppings

Whisk 1 egg with 1 tbsp water and brush gently over the tops using a silicone brush. If you want the classic look, sprinkle on sesame seeds right after the egg wash.

7) Bake

Bake on a light aluminum sheet pan at 375°F until lightly golden. Regular buns usually land in the 14–18 minute range, and large buns run about 16–19 minutes.

Alternate oven note: If you’re using a darker pan, drop the oven temp to 350°F and keep a close eye on browning — dark pans can brown the bottoms quicker than you want.

8) Soft finish

Right when the buns come out, brush the tops with melted butter for that soft, tender finish. Then move them to cooling racks and tent them loosely with a towel as they cool — that helps keep the crust from getting too firm.

🍔 Serving Ideas (BBQ by Biggs Style)

These buns are perfect for smash burgers, thick backyard patties, chopped brisket, pulled pork, or even a crispy chicken sandwich. If you want a simple way to level up your burger seasoning, I’m a big fan of keeping it clean with BBQ by Biggs SPG Gold and letting the bun and smoke do the talking.

Nutrition values are estimates and based on one regular-size bun. Large buns will be slightly higher.

📄 Printable Recipe

I’ve got the printable version ready to go — and it includes both the regular and large bun sizing in one clean PDF.

Download Soft Hamburger Buns PDF

🔥 From the Pitmaster's Bench

Once you make buns like this at home, store-bought just doesn’t hit the same. I’d start with the regular size for everyday cooks, then go large when you’re stacking up a burger that needs a bun with some shoulders.

If you bake these, drop a comment and tell me which route you went — regular or large — and what you piled on top.

🔥 Also into fishing and the great outdoors?
Check out Texas Rod & Reel — our sister site where we dive into fishing tips, gear reviews, and fresh-from-the-water recipes that pair perfectly with a slab of Texas sheet cake.
Two passions. One lifestyle.
From cast iron to casting lines — we’ve got you covered.

Thanks for reading, Biggs Crew! Until next time — keep the fire lit and the smoke rollin’.

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