Homemade Burger Buns
Soft, lightly enriched burger buns with a tender crumb and golden top.
- Measurements grams + cups
- Cuisine American
Soft, lightly enriched burger buns with a tender crumb and golden top.
Recipe
Homemade Burger Buns
Soft, lightly enriched burger buns with a tender crumb and golden top.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. Mix the flour, sugar, yeast, and salt in a large bowl.
- Step 2. Add the milk, water, egg, and softened butter.
- Step 3. Knead 8 to 10 minutes, until smooth and elastic.
- Step 4. Cover and rise about 1 hour.
- Step 5. Divide into 8 equal pieces and shape into smooth balls. Flatten slightly on a lined baking sheet.
- Step 6. Cover and rise 30 minutes.
- Step 7. Heat the oven to 190 C / 375 F. Brush with the egg wash and add sesame seeds if using.
- Step 8. Bake 16 to 18 minutes, until golden. Cool before slicing.
Notes
- Flatten the shaped balls more than feels right. They rise tall in the oven, and a bun that starts round finishes domed rather than burger-shaped.
- These are lighter than brioche. If you want something richer, the brioche buns use more butter and egg.
Homemade Burger Buns — Simple Table Recipes · https://simpletablerecipes.com/recipes/homemade-burger-buns/
Equipment
- Baking sheet
- Parchment paper
- Pastry brush
Substitutions
- Sesame seeds
- Poppy seeds, everything seasoning, or nothing.
- All-purpose flour
- Bread flour gives a slightly chewier, sturdier bun that holds up better to a juicy filling.
Storage & Freezing
Storing: Keep in a sealed bag for 2 to 3 days.
Freezing: Freeze split buns for up to 2 months and toast from frozen.
Frequently Asked Questions
How do I get burger buns the right shape?
Flatten the shaped balls more than looks right — to about 2 cm thick. They rise tall in the oven, and a bun that starts as a ball finishes as a dome that will not hold a burger.
What is the difference between these and brioche buns?
Brioche uses considerably more butter and egg, giving a richer, sweeter, softer bun. These are lighter and a little sturdier, which some people prefer under a wet burger.
Why are my buns dense?
Too much flour worked in, or a rise cut short. The dough should stay slightly tacky, and the shaped buns need to look visibly puffy before baking.
Can I make burger buns ahead?
Bake them a day ahead and keep them sealed, or freeze split buns and toast from frozen. You can also shape them and refrigerate overnight for the second rise.
Do I need the egg wash?
No, but it gives the glossy golden top and it is what makes sesame seeds stick. Milk gives a softer, duller finish.
Did you make this?
Let other people know how it went. One tap, nothing to fill in.
Thanks — that helps.
