There’s something magical about biting into a juicy, gourmet burger nestled between two perfectly soft and fragrant garlic herb burger buns. If you’ve ever found yourself disappointed with store-bought options that crumble, fall apart, or taste a little too bland, it’s time to step into the world of homemade buns. These garlic herb burger buns are everything a burger deserves—soft but sturdy, buttery but not greasy, and infused with just the right amount of garlic and herbs to add a touch of elegance to your backyard cookouts or weeknight sliders. Once you learn how to make burger buns like these, your classic burger game will change forever.
Golden Garlic Herb Burger Buns
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Rise Time 1 hour hr
Total Time 1 hour hr 35 minutes mins
Course Side Dish
Cuisine European
Mixing bowls One large and one medium will suffice
Stand mixer with dough hook Ideal for ease, but hand-kneading works too
Measuring cups and spoons Precision is key to achieving the right dough texture
Baking sheet Preferably heavy-duty to ensure even heat distribution
Parchment paper or silicone baking mat Prevents sticking and eases cleanup
Pastry Brush For applying the egg wash. A spoon can work in a pinch
Kitchen scale (optional) Helps ensure uniform bun sizes, especially for slider buns recipe variations
- 3 ¾ cups all-purpose flour plus extra for kneading
- 1 tablespoon sugar – helps feed the yeast and adds a touch of sweetness
- 2 teaspoons instant yeast – makes this a quick burger buns recipe
- 1 ½ teaspoons salt
- 1 cup warm milk 110°F – brings moisture and softness
- ¼ cup warm water – helps blend the dough
- 1 large egg – enriches the dough
- 3 tablespoons unsalted butter softened – for a tender crumb
- 3 garlic cloves finely minced or grated
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried
- 1 teaspoon chopped fresh rosemary
- 1 egg yolk + 1 tablespoon water egg wash – gives that shiny, golden top
- Sesame seeds or sea salt optional
Activate the Dough Base
In the bowl of a stand mixer, whisk together the warm milk, warm water, sugar, and yeast. Let it sit for about 5 minutes, until slightly foamy. This step ensures your yeast is alive and kicking—essential for any good homemade hamburger buns.
Mix the Dough
Add in the flour, salt, egg, and softened butter. Start mixing with a dough hook on medium speed until it begins to form a shaggy dough. Then add in the garlic, parsley, and rosemary. Continue kneading for about 8–10 minutes, until the dough is smooth and elastic. If kneading by hand, you’ll want to keep going for closer to 12 minutes.
First Rise
Transfer the dough to a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about an hour. It should double in size. This is when those incredible garlic herb aromas start to really develop.
Shape the Buns
Punch down the dough gently and turn it onto a floured surface. Divide into 8 equal pieces (use a kitchen scale for precision). Shape each piece into a round ball by tucking the edges underneath and rolling it in your palm against the counter. Place on a parchment-lined baking sheet with at least 2 inches between each bun.
Final Proof
Cover the shaped buns with a towel and let them rise for another 30 minutes. They should puff up nicely—don’t rush this step; it gives the buns their airy softness.
Bake to Golden Perfection
Preheat your oven to 375°F. Brush the tops of the buns with the egg wash and sprinkle with sesame seeds or a bit of flaky sea salt if desired. Bake for 15 minutes or until beautifully golden brown on top.
Cool and Serve
Let the buns cool on a wire rack for at least 15 minutes before slicing. They continue to cook slightly as they cool, and this resting time helps them hold their shape better when cut.
Perfect Pairings for Garlic Herb Burger Buns
These aren’t just any homemade buns—they’re gourmet burger-ready. Here are some delicious ideas to put them to good use:
- Classic burger: Think juicy ground beef, sharp cheddar, lettuce, tomato, and a dollop of garlic aioli on these buns. The herbaceous notes in the bread bring out the richness of the beef.
- Grilled Portobello mushroom burger: For a vegetarian twist, layer grilled mushrooms, goat cheese, and caramelized onions.
- BBQ pulled pork sliders: Split the dough into 12 instead of 8 and bake smaller portions for a fantastic slider buns recipe base.
- Chicken Caprese sandwich: Use grilled chicken breast, fresh mozzarella, tomato slices, and a drizzle of balsamic glaze.
- Breakfast sandwich: Slice and toast the bun, then stack it with a fried egg, crispy bacon, and a smear of spicy mayo.
This is more than just a sandwich buns recipe—these garlic herb buns are versatile enough to elevate anything between them.
FAQs
1. Can I use bread flour instead of all-purpose flour?
Yes, bread flour gives a chewier texture, which some people prefer in a homemade hamburger bun. If you like that classic diner chew, go with bread flour.
2. Can I make this dough ahead of time?
Absolutely. After the first rise, cover the shaped buns and refrigerate overnight. Bring them to room temperature for 30 minutes before baking.
3. Can I freeze the buns?
Yes! Once baked and cooled, wrap them tightly and freeze. They’ll keep for up to 3 months. Toasting them straight from the freezer makes for an excellent quick homemade burger buns option.
4. What’s the best kind of meat for a burger to pair with these buns?
80/20 ground beef is the gold standard for a classic burger—it has just the right fat-to-lean ratio. Thigh meat works beautifully for chicken burgers. For a leaner take, turkey breast is great, but add a slice of cheese or a sauce to prevent dryness.
5. Can I use this dough for other bun styles?
Yes! Shape them into oblong rolls for a sub buns recipe, or make smaller rounds for slider buns. This base even works as a soft brioche burger buns alternative due to its rich ingredients and tender crumb.
