Soft Hamburger Rolls

These are the ultimate hamburger buns. Drool-f-ing-worthy! It’s super easy to make. I really struggle to enjoy store-bought hamburger rolls after developing this soft hamburger roll recipe.

If you make our steak, brie and berry coulis sliders, you need to bake these homemade hamburger rolls.

Step 1

Mix the yeast, sugar, milk, and water in a large mixing bowl until combined. Let sit for 5 to 7 minutes until foamy. In a small mixing bowl/jug, mix the melted butter (make sure it has cooled a bit) and the whole egg together. Set aside. 

Step 2

Mix together the flour and salt. 

Step 3

Add the butter and egg mixture to the foamy yeast mixture. Stir to combine. Add flour mixture in batches, stirring until a rough dough forms. On a floured surface (or in the large mixing bowl) knead the dough into a smooth and soft dough, about 8 to 10 minutes. 

Step 4

Place the dough into a large greased bowl, cover with a damp cloth or towel, and place in a warm spot. Let the dough double in size, about 1 to 1 ½ hours. In the meanwhile, grease a baking sheet (or line with parchment paper).

Step 5

When the dough has doubled in size, divide the dough into 10 equal pieces, about 110 g or 4 oz. each. Shape them into tight round balls by pulling the dough tightly around and pinching it at the bottom. Place the balls on the greased/lined baking sheet, cover with a damp cloth or towel, and place in a warm spot. Let the balls double in size, about 30 minutes. In the meanwhile, preheat the oven to 200°C / 400°F.

Step 6

When the rolls have doubled in size, brush each roll with the beaten egg. Bake for 12 to 15 minutes or until brown. Let cool on a rack.