These hamburger rolls were an instant hit with my family; soft, pillowy, and so simple to make, they turned an ordinary meal into something special. Perfect for burgers, sandwiches, or just enjoying warm with butter – they’re truly homemade and worth every bite! The recipe makes 16 generous rolls which may seem like a lot but they disappear quickly! If you’re lucky to have any left, they keep beautifully in an airtight container, making next-day lunches just as delicious.
There is something so satisfying about making homemade burger rolls, especially when you make homemade burger patties to go along with it.
This recipe is easy, I have made it so many times! I recommend using a good quality instant yeast as well as stoneground bread flour. If you can’t find stoneground bread flour then ordinary bread flour or even all-purpose flour will be fine! You will still get a batch of 16 burger rolls.
The Most Important Step
The first step of mixing the yeast with warm water and allowing it to sit for 10 minutes to get frothy and bubbly is the most important part – it requires some patience I know, as you just want to get making the rolls! But allow it to sit for 10 minutes and you can get the other ingredients ready in the meantime.
Ingredients Needed to Make Homemade Burger Rolls:
- Instant yeast
- Warm water
- Sugar
- Salt
- Vegetable oil
- Bread flour (preferably stoneground)
- Egg (for the egg wash – optional)
How to Store Leftover Burger Rolls
If you have any leftover rolls, just store them in an airtight container and they will keep beautifully for 1-2 days – I am always surprised at how well they keep.
Soft Homemade Burger Rolls {Best Ever + Easy Recipe}
Prep Time: 90 minutes- Cook Time: 20-25 minutes
- Total Time: 2 hours
Yield: 16 Rolls 1x
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Pin RecipeDescription
The easiest recipe for soft homemade burger rolls! Using a couple of basic pantry staples you can create the best rolls for your burger patties!
Ingredients
- 2 tablespoons instant yeast
- ½ cup warm water
- 2 cups hot water
- 3 tablespoons sugar
- 1 tablespoon salt
- 5 tablespoons oil (Sunflower, avocado or olive oil)
- 6 cups bread flour
- Egg Wash (optional)
- 1 egg
- 1 tablespoon water
Instructions
- Mix yeast with warm water; let it sit for 10 minutes to get all lovely and foamy.
- In a separate, large mixing bowl, combine hot water, sugar, salt, oil, and 3 cups flour. Add the foamy yeast mixture from step 1.
- Using the paddle attachment on your electric mixer, mix for 2 minutes.
- Change to the dough hook and add the remaining 3 cups of flour, one at a time. A soft dough will form. Mix for 5 minutes until smooth and elastic.
- Turn off the mixer, leave the dough hook attached and cover the bowl with a tea towel and allow dough to rest for 20 minutes. After 20 minutes, the dough will look a little puffy. Turn the mixer on low for 10 seconds to deflate the dough. Repeat this step 2 more times (rest 20 mins, deflate for 10 seconds) so the dough has a total of 60 minutes to rise and deflate – this helps the gluten structure to develop (think soft pillowy texture!)
- Place the dough onto a lightly floured countertop. Divide dough into 16 equally-sized pieces, gently form into balls (you don’t want to squish all the air out of it!) and place in rows on a lined baking sheet.
- Cover with a tea cloth and allow the rolls to rise for another 20 minutes or so.
- Optional Step: Brush with egg wash (simply whisk 1 TBS water and 1 egg together)
- Bake at 190°C (375°F) for 20–25 minutes until golden. Remove from oven and allow to sit for 10-15 minutes before eating.
Notes
Freeze cooked rolls in a ziploc bag; thaw at room temp before eating.
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