These soft and delicious bread machine hamburger buns are quick and easy to make and freeze well too!

I’m really into making bread these days – whether it’s pizza crust, sandwich bread, krautburger dough, or hamburger buns, I’m in love. The smell of fresh bread dough is just heavenly, as is the smell of my hands after working with said dough.

I use my bread machine for all of them, because it’s just so stinkin’ easy! It does all the hard work for me and then my only job is shaping and baking it.

I’ve used these buns for hamburgers, sloppy joes, and (very large) dinner rolls so far and I’m sure there will be another use for them soon! This recipe makes 6 buns, but since there is only one of me, I usually freeze half of the dough so no buns go to waste.

They’re sturdy buns that hold together well, but are still soft and delightful. The first time I made the bread machine hamburger buns, I used them straight from the oven, which made them harder to slice, but the warm, pillowy bread was just perfection.

I’ve also made them with and without the egg wash and they’re fabulous either way, but the egg wash (messily done or not) helps the sesame seeds stick to the bun!

I use a Breadman bread machine and I love it. It has served me well for over a decade!

Bread Machine Hamburger Buns

Yield: 6

Ingredients

1 cup warm milk
3 Tbs vegetable oil
1 egg
3 1/2 cups all purpose flour
1 Tbs sugar
1 tsp salt
2 tsp bread machine yeast
1 egg + 1 Tbs water
Sesame seeds, optional

Instructions

Place all ingredients, excluding the last egg + water and sesame seeds, into bread machine, according to the manufacturer's directions.
Set machine to dough cycle.
When dough cycle is complete, divide dough into 6 equal pieces and shape each into buns.
Place each piece of dough onto a greased baking sheet, cover with a tea towel, and let rise for 40-60 minutes.
Preheat oven to 400 degrees.
Whisk together 1 egg and 1 Tbs water and brush egg wash onto dough (you won't use all of it) and sprinkle with sesame seeds, if desired.
Bake for 10-12 minutes, until golden brown.

Victoria

Wednesday 25th of January 2023

I let my buns rise for 1.5 hours and they came out fairly dense as well. But the convenience of the bread machine was good. Maybe a different flour?

Becky

Thursday 26th of January 2023

Hmm...it's possible a different flour could work. It may be more likely that the temperature/climate where you are may have affected the rise? I'm sorry it didn't rise properly!

Gary

Friday 14th of September 2018

I just tried this recipe yesterday. The buns came out very good. Only problem I encountered was the buns weren't as fluffy as I hoped. I prepared everything as directed by the instructions. Any suggestions?

Hi Gary. I'm glad you liked the taste of the buns! The biggest thing I'd recommend for extra fluffyness is a longer rise time. Also, the ideal temperature for dough to rise is about 98.6 degrees, so that may have been a factor as well. I usually preheat my oven to the lowest temperature, turn it off and crack the door for a few minutes, then let them rise in there.

patty

Saturday 23rd of July 2016

Thanks for this perfectly delicious recipe. My new go to hamburger bun recipe.

Wednesday 27th of July 2016

I am so happy to hear that, Patty! You are so welcome and thanks for taking the time to leave a comment! Enjoy the hamburger buns!

Donna @ What the Dog Ate

Saturday 25th of June 2016

Thank you for this quick and easy recipe. Here's my take:

http://whatthedogate.blogspot.com/2016/06/hamburger-rolls-in-bread-machine.html

Nicole

Sunday 19th of July 2015

Can splenda be used in place of sugar?

I have never done it myself, so I can't tell you for sure! I've read that it can affect browning and it may rise differently because of the different reaction with the yeast. Here is a site that talks about baking with the Splenda Sugar Blend - https://www.splenda.com/cooking-baking/sugar-blend#yeast-breads . Hope that helps, Nicole!