How to Make Burger Buns

by Olivia
Burger Buns

These Homemade Burger Buns Will Elevate Your Burger Game

Hey y’all! There’s nothing quite like a homemade Burger Bun to take your burgers to the next level. Soft, fluffy, and slightly sweet, these buns are perfect for any backyard BBQ or casual dinner. Today, I’m sharing my favorite recipe for making burger buns from scratch. Trust me, once you try these, you’ll never go back to store-bought!

Why You’ll Love This Burger Buns:

  • Soft and Fluffy: These buns are perfectly light and airy, making your burgers even more enjoyable.
  • Homemade Goodness: Freshly baked buns have an unbeatable flavor and texture.
  • Customizable: Add sesame seeds or other toppings to suit your taste.
  • Freezer-Friendly: Make a batch and freeze them for future use.

Ingredients:

  • 3 tablespoons (44 grams) warm whole milk, between 105° and 120°F
  • 1 cup (237 grams) warm water, between 105° and 120°F
  • 2 ¼ teaspoons (1 packet, 8 grams) instant yeast
  • 2 ½ tablespoons (31 grams) granulated sugar
  • 1 large egg, at room temperature, slightly beaten
  • 3 cups (382 grams) – 3 cups + 3 tablespoons (406 grams) bread flour, approximately (do not substitute this)
  • ⅓ cup (43 grams) all-purpose flour
  • 1 ½ teaspoons fine salt
  • 3 tablespoons (43 grams) unsalted butter, at room temperature

For topping:

  • 1 large egg beaten with 1 tablespoon water
  • Sesame seeds, optional

How to Make This Burger Buns:

  1. Mix the Dough: In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, warm water, instant yeast, sugar, and beaten egg.
  2. Incorporate the Flour: Add the bread flour and all-purpose flour to the bowl, and mix until incorporated. Mix in the salt and butter. Knead on medium-low speed for about 10 minutes, or until the dough comes together into a soft yet tacky dough. Avoid adding too much extra flour as it will create tough buns; however, you may need to add up to an additional 3 tablespoons (24 grams) of flour depending on climate and humidity.
  3. First Rise: Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 to 2 hours.
  4. Shape the Buns: Line two baking sheets with parchment paper. Divide the dough into 8 equal parts. Gently roll each portion of dough into a ball and place four to a baking sheet, 2 to 3 inches apart. If your dough is unbearably sticky, lightly grease your hands with cooking spray or lightly dust the tops of each dough ball with flour before rolling.
  5. Second Rise: Cover with a clean towel and let rise again until puffy and almost doubled, 1 to 1 1/2 hours.
  6. Bake the Buns: Preheat the oven to 400°F. Brush the tops of the buns lightly with the egg wash. Sprinkle with sesame seeds if desired. Bake the buns for about 15 minutes, rotating halfway through baking, until the tops are golden brown.
  7. Cool and Serve: Transfer to a rack to cool completely. Serve immediately or store in an airtight container in the freezer for up to one month. Let defrost at room temperature before reheating in a 350°F oven until warmed or toasting.
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Burger Buns

Burger Buns

Variations:

  • Whole Wheat Buns: Substitute half of the bread flour with whole wheat flour for a healthier option.
  • Herbed Buns: Add a teaspoon of dried herbs like rosemary or thyme to the dough for a fragrant twist.
  • Cheese Topped: Sprinkle shredded cheese on top of the buns before baking for a cheesy crust.

Equipment:

  • Stand mixer with dough hook attachment
  • Measuring cups and spoons
  • Mixing bowls
  • Parchment paper
  • Baking sheets
  • Pastry brush

Storage:

Store the buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in an airtight container for up to one month. Let defrost at room temperature before reheating in a 350°F oven until warmed or toasting.

What to Serve with This Burger Buns : 

These burger buns are perfect for any type of burger, whether it’s classic beef, chicken, turkey, or veggie. They also make excellent sandwich rolls for pulled pork, grilled chicken, or deli meats.

Tips

  • Temperature is Key: Make sure your milk and water are between 105° and 120°F to activate the yeast properly.
  • Don’t Rush the Rise: Letting the dough rise fully will ensure your buns are light and fluffy.
  • Egg Wash: Brushing the tops with an egg wash gives the buns a beautiful golden color and a slightly crispy top.

FAQ

Q: Can I make these buns without a stand mixer?

A: Yes, you can knead the dough by hand. It will take a bit longer and more effort, but the results will be just as delicious.

Q: Can I use active dry yeast instead of instant yeast?

A: Yes, but you will need to proof it in the warm milk and water with the sugar for about 5-10 minutes until it’s foamy before adding the other ingredients.

Q: How do I know when the dough has risen enough?

A: The dough should be doubled in size and when you press it with your finger, the indentation should remain.

Remember it later
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Burger Buns

How to Make Burger Buns

Yield: Makes 8 buns
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients

  • - 3 tablespoons (44 grams) warm whole milk, between 105° and 120°F
  • - 1 cup (237 grams) warm water, between 105° and 120°F
  • - 2 ¼ teaspoons (1 packet, 8 grams) instant yeast
  • - 2 ½ tablespoons (31 grams) granulated sugar
  • - 1 large egg, at room temperature, slightly beaten
  • - 3 cups (382 grams) - 3 cups + 3 tablespoons (406 grams) bread flour, approximately (do not substitute this)
  • - ⅓ cup (43 grams) all-purpose flour
  • - 1 ½ teaspoons fine salt
  • - 3 tablespoons (43 grams) unsalted butter, at room temperature
  • For topping:
  • - 1 large egg beaten with 1 tablespoon water
  • - Sesame seeds, optional

Instructions

1. In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, warm water, instant yeast, sugar, and beaten egg.
2. Add the bread flour and all-purpose flour to the bowl, and mix until incorporated. Mix in the salt and butter. Knead on medium-low speed for about 10 minutes, or until the dough comes together into a soft yet tacky dough. Avoid adding too much extra flour.
3. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 to 2 hours.
4. Line two baking sheets with parchment paper. Divide the dough into 8 equal parts. Gently roll each portion of dough into a ball and place four to a baking sheet, 2 to 3 inches apart. Cover with a clean towel and let rise again until puffy and almost doubled, 1 to 1 1/2 hours.
5. Preheat the oven to 400°F. Brush the tops of the buns lightly with the egg wash. Sprinkle with sesame seeds if desired. Bake the buns for about 15 minutes, rotating halfway through baking, until the tops are golden brown.
6. Transfer to a rack to cool completely. Serve immediately or store in an airtight container in the freezer for up to one month.

Notes

Approximate Nutrition Information

  • Calories: 220 per bun
  • Total Fat: 6g
  • Saturated Fat: 3g
  • Cholesterol: 45mg
  • Sodium: 290mg
  • Total Carbohydrates: 34g
  • Dietary Fiber: 1g
  • Sugars: 4g
  • Protein: 6g

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