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Bread Machine Hamburger Buns

The dough for these bread machine hamburger buns makes incredibly soft burger buns, and the bread machine does most of the work!

sesame seed hamburger buns on cooling rack with parchment paper and white towel

Buns are best made in the bread machine if you don't want a super hands-on project, but still want the luxury of homemade hamburger buns that are extremely soft.


Adding all the ingredients to a bread machine and set it to the dough cycle.

If you use active dry yeast, instead of instant, be sure to proof it first by dissolving it in the warm liquid from this recipe for 5 minutes until frothy, then it can be added to the rest of the ingredients in the bread maker.

Shut the lid, set to dough cycle, and let the machine do the work of kneading and rising.

Machines often do a better job at the kneading and rising than humans do, because the environment it provides is perfect for rising dough.

Do check the dough approximately 15 minutes into the knead time to make sure it looks to be the right consistency.

Give it at least 10-15 minutes before deciding though because often the dough comes together and looks normal after several minutes of kneading.

If necessary, add a tablespoon of water if it appears crumbly, or flour if it looks to wet.

Avoid lifting the lid once you've determined that the dough is right.

Form the buns

The entire cycle should take roughly 90 minutes, depending on your specific machine.

Once the cycle has completed and the dough has risen and doubled in size, turn it out onto a generously floured surface on your counter.

hamburger bun dough on a floured wooden surface

Divide the dough into 8 equal portions on that floured surface; just estimate it by size.

Work with one portion at a time, and form balls by pulling the edges together underneath the ball of dough. Pinch it together on the bottom to reveal a smooth top.

Flatten gently with your fingertips. Stretch each flattened portion into flat, 4-5 inch discs. Place each disk on a baking sheet.

six raw hamburger buns on a baking sheet

Cover and let rise until doubled in size again.

Brush with a beaten egg just before baking for a nice shiny finish, also allowing for any additional toppings to stick.


You could also top with poppy seeds, sesame seeds, minced onion, or even everything bagel seasoning.

For a simple bun, just brush with melted butter.

Splitting the top before the second rise, so right after you place them on the baking sheet, gives a nice, tall split top bun. It also helps the dough to rise which means it'll be slightly softer inside.

However you like your burger buns, this recipe will definitely fit that need. Happy bun making!

📖 Recipe

Bread Machine Hamburger Buns

A basic, versatile soft burger bun recipe that can be made in the bread machine.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: bread machine, hamburger buns
Prep Time: 12 minutes
Cook Time: 15 minutes
Rise Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Servings: 8 buns
Calories: 274kcal
Author: Erin
Cost: $1


  • bread machine (optional)


  • 3 cup all purpose flour or 2 cups all purpose and 1 cup whole wheat flour
  • 2 tablespoon sugar
  • 1 ½ teaspoon salt
  • 1 large egg
  • 2 ½ teaspoon instant yeast if using active dry yeast, the yeast needs to be dissolved into the water first and left to sit for 5-10 minutes until foamy on top
  • ¾ cup warm water
  • 3 tablespoon butter softened
  • additional melted butter or egg wash for brushing (optional)
  • sesame seeds poppy seeds, or minced onion, for topping (optional)


  • Combine all ingredients (besides brushing and topping options) either in a bowl with a long handled spoon, or in a stand mixer using the dough hook. Alternatively, add all ingredients (except brushing and topping options to the bread machine and set to the dough cycle.) Make sure that dough is forming a soft ball. If it's dry add a tbsp. water at a time; if wet, sprinkle in more flour one tablespoon at a time. It needs to be as soft as possible, but able to hold a ball shape.
  • Knead dough for 7-8 minutes in standing mixer, or 10 minutes by hand on a floured surface. Return dough to a greased bowl, cover.
  • Let rise, covered, in a warm, non-drafty area of the house about 45-60 minutes. Check it at 30 minutes, especially on warm or humid days. Letting it rise too long can cause it to collapse and result in dense, crumbly bread.
  • Once doubled in size, turn out again onto a floured surface and divide the dough into 8 equal portions. This can be eyeballed fairly accurately by dividing dough into equal fourths, and then dividing those fourths in half each.
  • I have found that the best way to form a perfectly round burger bun is to turn the piece of dough inside out on itself, pinching each piece around to the other side. This forms a perfect ball with all the creasing on the bottom.
  • Flatten each ball, crease side down into round disks, about 4 inches wide and ½ inch tall.
  • Place on parchment lined baking sheet. Choosing to split the tops with a sharp knife will give a "split top" roll, but they can be left alone. It's up to your preference.
  • Preheat oven to 350 degrees.
  • Bake for 15-20 minutes until golden brown.
  • Wait until cool to split through the center. Use with your favorite condiments for your favorite burgers and sandwiches!


  1. If no access to a bread machine, knead all ingredients together for 20 minutes. Place in a large greased bowl, cover with a cloth, and let rise 60 to 80 minutes until double in size.
  2.  Resume with directions after "dump dough onto generously floured work space...
  3. If desired top with seeds or minced onion or Everything bagel seasoning. (Brush first with melted butter or egg white.)
  4. Egg white will help seeds stick better than butter. 


Serving: 1g | Calories: 274kcal | Carbohydrates: 54g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 605mg | Potassium: 135mg | Fiber: 3g | Sugar: 5g | Vitamin A: 52IU | Calcium: 22mg | Iron: 3mg
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