You’re only six ingredients and 45 minutes away from a family favorite recipe for Quick Homemade Burger Buns Without Yeast.

Easy no yeast burger buns with grilled hamburger, lettuce, cheese and tomato

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.

Six Quick Homemade Burger Buns Without Yeast on parchment paper-lined baking sheet

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.

Milk and olive oil being poured from measuring cup into bowl containing flour

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.

Fingers pressing into a ball of dough on floured surface

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.

How to form homemade hamburger buns

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 best quick homemade burger buns with sesame seeds

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.

A no yeast burger bun with grilled hamburger, lettuce, tomato and cheese

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Quick Homemade Burger Buns Without Yeast

You’re only six ingredients and 45 minutes away from a family favorite recipe for Quick Homemade Burger Buns Without Yeast.
3.85 from 20 votes
Six Quick Homemade Burger Buns Without Yeast on parchment paper-lined baking sheet
Prep Time 25 mins
Cook Time 22 mins
Total Time 47 mins
Servings 6 burger buns


  • 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)


  • 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.

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Calories: 216kcal, Carbohydrates: 34g, Protein: 6g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 3mg, Sodium: 411mg, Potassium: 244mg, Fiber: 1g, Sugar: 2g, Vitamin A: 49IU, Calcium: 106mg, Iron: 2mg

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  1. 5 stars
    Excellent recipe! You are so right about only using fresh baking powder.
    My first attempt was with old(er) baking powder and the buns didn’t rise at all.
    But, after buying new baking powder and trying again…the buns turned out incredibly great!
    Had to hide them really fast after they were done as the family was “chomping at the bit” to eat them all ASAP.
    We ate them that night with our fully-loaded veggie burgers as a complete meal…really delicious!
    Thank you very much for your excellent recipe!

  2. 5 stars
    Turned out well! I ended up using baking powder + baking soda to try to get more of a rise and the dough split, but that’s what I get for tampering with the recipe. Next time no baking soda for me haha! Thanks!

    1. I’m glad you enjoyed the recipe, Kelsey! Looking forward to reading your results next time, too!

    1. Hi Charlene! I haven’t tried that so I can’t say with certainty what the results would be.

  3. 1 star
    Bland, flat and dense. Not sure if I missed up the recipe or if no yeast just isn’t the way to go.

    1. Hi Jacki – I’m sorry you didn’t enjoy the recipe. Was your baking powder fresh? These buns are definitely denser because the lack of yeast means a lack of a traditional rise, which creates the fluffy, pillowy texture of classic burger buns.

    1. Hi there! I’d recommend not flatten the dough as much next time so your burger buns are a bit thicker :)

  4. 5 stars
    A bit sconey, of course, but what do you expect from a yeastless recipe? About as good as they could be for being leavened with baking powder, I think. I did have to add a little bit of extra milk, as you suggested, to incorporate all the flour. I scarfed one down fresh out of the oven with some margarine and it was a real treat — I had to stop myself from downing the whole pan.

      1. Just maki g them right now, love finding recipes without yeast as I am allergic to yeast so at times it is hard to find recipes

    1. Hi Nat – I haven’t tried self-rising flour so I can’t say with certainty what the results would be.

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