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!
Nutrition
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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.
Recipe looks great! Looking forward to trying! Any suggestions for how to adjust the recipe if we prefer to use whole wheat flour?
Hi Maria! I haven’t tried this recipe with WW flour, but it’s not a 1:1 sub with AP flour, so I’d start out with only subbing in a 1/4 cup WW flour and go from there.
this Recipe was easy and fun to make with my kids, I recommend it.
Yay! I’m so glad you enjoyed the recipe, Julia!
Needed rolls for hamburgers in a pinch. This recipe was perfect using basic pantry ingredients. Sprinkled everything bagel spice on top, which made these extra flavorful! Was concerned rolls might crumble when sliced but they stayed together and worked great with my burgers. Thank you!
Woohoo! I’m so glad you enjoyed the recipe, Andrea!
Loved this recipe. It’s so simple. It seems we never have buns when we need them. I decided one evening I’d just start making them myself. Everyone they liked these better than any of the others we have had with our burgers. I always have the ingredients on hand. They are delicious and have a great texture, firm enough to stand up to sloppy joes and pulled pork as well.
I’m so thrilled you enjoyed the recipe, Becky!
These turned out perfect. I added quarter tsp more of baking powder and added Everything but the Bagel to the tops. Yummy.
I’m so glad you enjoyed the recipe, June!
Hamburger rolls came out dry and flat… Did not rise at all followed recipe to the T … What were the egg white and water for ????
I’m sorry you didn’t enjoy the recipe, Duane. 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. Also, the egg white wash is brushed atop the buns before baking (step 8).
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!
YESSSS! I’m so thrilled your family enjoyed the burger buns, Caroline!
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!
I’m glad you enjoyed the recipe, Kelsey! Looking forward to reading your results next time, too!
Can spelt flour be successfully substituted for the all-purpose flour?
Hi Charlene! I haven’t tried that so I can’t say with certainty what the results would be.
I make this recipe all the time using either whole spelt, or light spelt flour & canned or cartoned coconut milk. It turns out good everytime my boyfriend loves them. :) the ones made with whole spelt rise a bit less but they’re still yummy. If anyone needs to sub flours Thanks so much for this recipe it’s on rotation in my house.
Love reading this, Izabell! I’m thrilled you and your boyfriend have been enjoying the recipe!
This recipe was so easy and it turned out great!
Yay! I’m so glad you enjoyed the recipe, Chloe!
Bland, flat and dense. Not sure if I missed up the recipe or if no yeast just isn’t the way to go.
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.
It was very tasty
I’m so glad you enjoyed the recipe!
I baked using bread flour, the second time and they were less dense.
I’m so glad to read this, AJ!
im makeing mine for sloopy joes they are in the oven now thanks for the recipe
You are so welcome. Enjoy!
They taste good but they are way too thin
Hi there! I’d recommend not flatten the dough as much next time so your burger buns are a bit thicker :)
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.
Thanks so much for your comment, Elizabeth! I’m thrilled you enjoyed the recipe!
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
I hope you enjoy the recipe!
Could I use self-raising flour and forego the baking powder?
Hi Nat – I haven’t tried self-rising flour so I can’t say with certainty what the results would be.