Homemade Burger Buns

You will never buy burger buns again after trying this recipe. These homemade burger buns are light and fluffy yet rich and crusty on the outside.

Watch the video below to see exactly how these burger buns are made, so you can soon make your burgers entirely from scratch! Check out our Homemade Beef Burger recipe here.

You need to know about this dough because it is very moist and almost sticky when made as prescribed. But avoid adding much flour and add the bare minimum you need to, so you can handle the dough.

Be sure to brush the dough with egg wash to get all around the bun and right to the bottom. The egg wash gives these buns a beautiful golden brown color. Sprinkle them with sesame seeds or any other topping you prefer.

These buns freeze really well. Make a double batch so that you will have them in the freezer for a quick meal.

How to make Homemade Burger Buns from Scratch

Here are some tips to ensure your Burger Buns success.

  • Can I use all-purpose flour instead of bread flour? I used bread flour to make burger buns, but you can use all-purpose flour to make burger buns, but bread flour gives the best results. Bread flour has more protein content than all-purpose flour, which helps develop the gluten in the dough.
  • Can I use active dry yeast and instant yeast instead of fresh yeast? Yes, both active dry and instant yeast can be used for making these burger buns.
  • Can I knead the dough by hand without a mixer? If you don’t have a stand mixer, then yes, of course, you can still knead this dough by hand. The dough is sticky, so it requires a lot of kneading to develop that gluten.
  • How to make fluffy Burger Buns? Avoid adding extra flour to the dough. This dough is quite wet and sticky, so you may think it needs tons of extra flour. But DON’T because adding extra flour will create a more dense and tough bun instead of the light, fluffy brioche-style bun we want.
  • Can I make the dough ahead of time? Yes, feel free to let the first rice of the dough occur in the fridge overnight. Let it come to room temperature for 1 hour before shaping into buns and proceeding with the second rise.

Please refer to my page – Common Baking and Cooking Conversions if you’re using other baking measurements.

If you try this recipe, please rate it and leave a comment below. I love hearing from you! You can also follow me on InstagramFacebook, and YouTube to see what I am getting up to.

You will need:

For the yeast mixture

  • 8 grams fresh yeast
  • 97 grams (1 dl) water, lukewarm
  • 55 grams (1/2 dl) whole milk, lukewarm
  • 6 grams (1.5 tsp) granulated white sugar
  • 10 grams (1 tbsp) olive or vegetable oil

For the dough

  • 250 grams bread flour
  • 1 to 2 tbsp bread flour (for shaping the dough later)
  • 1 egg, room temperature
  • 1/2 tsp salt

For the topping

  • 1/2 egg, for brushing
  • sesame seeds to sprinkle

Procedure (video):

  1. In a bowl, combine water, milk, yeast, sugar, and oil. Let the mixture sit for 5 to 10 minutes until foamy—meanwhile, line one large baking sheet with parchment paper.
  2. In the bowl of a stand mixer with a dough hook, add flour, egg, salt, and the yeast mixture. Knead for about 6 to 8 minutes, or until the dough comes together into a soft yet tacky dough. Avoid adding too much flour because it will create tough buns. Take the windowpane test.
  3. Transfer the dough to a lightly greased bowl and cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
  4. Punch down the dough and divide the dough into 4 equal parts. Gently roll each portion into a ball and place it on a baking sheet. Remember to give space for each dough as they will rise later.
  5. Cover with a clean kitchen towel and let rise again for 30 minutes. Meanwhile, preheat the oven to 190 degrees Celcius.
  6. Brush the tops of the buns lightly with the egg wash and sprinkle with sesame seeds.
  7. Bake the buns for about 15 minutes.
  8. Transfer to a rack to cool completely.
  9. Serve or store in an airtight container in the freezer for up to one month.

Notes:

  • Instead of fresh yeast, you can also use instant or active dry yeast. If you’re using active dry or fresh yeast, remember to proof the yeast first by combining half of the lukewarm milk, half of the sugar, and yeast in a bowl and leave it for 5 to 10 minutes until foamy.
  • If you don’t have bread flour, you can use plain all-purpose flour for this recipe. While you can substitute all-purpose flour for bread flour, it is highly recommended to follow the type of flour required by the recipe to yield optimum results. 
  • Use warm/room temperature water instead of hot water.
  • Whenever possible, it is always recommended to use weight measurements instead of measuring cups when weighing ingredients. 
 

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