You’re only six ingredients and 45 minutes away from a family favorite recipe for Quick Homemade Burger Buns Without Yeast.
The no-yeast bread (and various other glorious carbs) party continues this week with my latest and greatest creation: homemade burger buns!
Years ago I tackled burger buns from scratch, and the result was nothing short of spectacular.
While I’m all for a yeasted bun that rises not once, but twice for 60+ minutes, sometimes we need hot, doughy burger bun satisfaction in a fraction of the time.
So how does one achieve a hamburger bun-like consistency, shape, size and crumb without yeast?
The answer comes in the form of the perfect ratio of flour, baking powder and milk.
The texture of burger buns made without yeast is definitely denser than their yeasted counterpart. The lack of yeast means a lack of a traditional rise, which creates the fluffy, pillowy nature of classic buns.
But that doesn’t mean these no-yeast buns are too far behind (pun intended) in the Ideal Crumb Department.
Warming the milk before mixing into the dry ingredients allows it to better incorporate with the flour, and that leads to a much softer dough.
With just a 15-minute resting period (to allow the gluten to relax a bit before getting rolled and flattened), you can whip up these golden brown beauties in a speedy 45 minutes.
The shape and size of your buns is entirely up to you. I’ve included instructions for traditional size burger patties, but I also tested this recipe as slider-sized buns and they were just as fantastic. (You’ll be able to get about 10 slider rolls.)
But don’t stop at classic beef or turkey burgers when it comes to utilizing these buns. They make fantastic sandwich rolls for endless fillings, and you can even omit the sesame seeds and treat them as a savory roll for morning toast or egg sandwiches.
Bottom line: Homemade burger buns without yeast are perfect for slicing and loading up with everything from pulled pork and chicken salad to meatballs and chicken Parmesan.
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Ingredients
- 2 cups all-purpose flour, plus more for rolling out buns
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 3/4 cup milk, warmed (See Kelly's Note)
- 2 Tablespoons olive oil
- 1 large egg white, mixed with 1 Tablespoon water
- Sesame seeds, for topping (optional)
Instructions
- In a large bowl, whisk together the flour, baking powder, garlic powder and salt.
- Add the milk and olive oil, and using a spatula, stir together until combined.
- Lightly flour your work surface then turn out the dough and knead it for 1 minute until it comes together into a smooth ball. (Do not over-knead the dough.)
- Place a damp towel over the dough and let it rest for 15 minutes.
- When ready to bake, preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Lightly flour your work surface then divide the dough into 6 equal pieces. Roll each piece into a ball and flatten it into a 4-inch disk.
- Transfer the buns onto the lined baking sheet, spacing them at least 2 inches apart.
- Brush the tops of the buns with the egg white wash then sprinkle them with sesame seeds (optional).
- Bake the buns until they are golden brown and no longer doughy, 18 to 22 minutes.
- Remove the buns from the oven and let them cool before slicing and serving.
Kelly's Note:
- The milk should just be warm to the touch. You can warm it in the microwave for about 30 seconds or in a small saucepot on the stovetop.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Made these over the weekend for a burger party (forgot to buy buns and needed something fast) and they were a huge hit. People couldn’t believe I made them :) Thank you!
I’m so glad you enjoyed it, Sierra!
These were SPECTACULAR. I was nervous but I followed the recipe exactly and they turned out so well. I think you just need to make sure your baking soda is super fresh. Worked like a charm!
So thrilled you enjoyed the recipe, Morgan!
Followed the recipe exactly and formed into 6 slightly flattened balls. These barely got bigger, each ball was barely big enough for a slider, let alone a full burger or sandwich! The texture is dense a slightly crumbly like a biscuit, but it has good flavor. Mostly just threw some butter on these and ate them like biscuits because there is NO way there could be used as a bun for anything
I’m sorry the recipe didn’t work for you.
I only made a half-batch, but they turned out very well. I let the dough sit for 20 minutes after mixing. The dough was rather moist after sitting, but when I kneaded it the flour I used made it come together very nicely. After forming the buns I again let them sit for a little while my oven heated. After baking for 20 minutes, the buns rose nicely into what a hamburger bun should look. The flavor was very good.
So glad you enjoyed the recipe, Steven!
I agree, the crumb is more dense than the normal yeast burger bun, but I made it in no time, with self raising flour and an extra pinch of baking powder and no garlic because that’s all I had and they turned out great! Got me through the emergency and I’m sure I’ll make them again as they were super quick and easy!
Thanks for this great recipe!
I’m so happy to hear that you enjoyed the recipe, Juliet and that they turned out great!
Well I did something wrong because they came out like hard hockey pucks lol, they smelled delicious but unfortunately went into the garbage.
I’m sorry you didn’t enjoy the recipe, Denise.
easy yes do they actually come out like buns NO just flat pieces of cooked dough
I’m sorry you didn’t enjoy the recipe, Jeanne. The lack of yeast means a lack of a traditional rise, which creates the fluffy, pillowy nature of classic buns.
Basic recipe works with major major tweaking. No way do you get 6 hamburger buns with only 2 cups of flour.
I’ve done recipe 4x. Added more milk otherwise dough is a bit too dry. Don’t be afraid to add more moisture at any time. I am adding a bit of baking soda in next batch to see if the rise will be a bit better. Works all in all but I think somehow not completely accurate instructions.