These homemade burger buns bake up soft and lofty, with a fine, tender crumb and a springy crust that holds any filling with confidence — from a juicy beef patty to vegetables and sauce. Today you’ll make buns just like that: fragrant, golden, and irresistibly inviting.
Ingredients
For the dough:
- All-purpose flour — 460g (16 oz; about 3 3/4 cups)
- Milk — 180ml (3/4 cup), warm, 30–35°C (86–95°F)
- Water — 60ml (1/4 cup), warm
- Sugar — 30g (2 1/2 tbsp)
- Instant dry yeast — 7g (2 1/4 tsp)
- Salt — 8g (1 1/2 tsp)
- Egg — 1
- Unsalted butter, softened — 40g (1 1/2 oz; 3 tbsp)
For brushing and topping:
- Egg — 1, for brushing
- Milk — 15ml (1 tbsp), for brushing
- Sesame seeds — 1 tbsp, optional
Step-by-Step Recipe
- Mix the warm milk, water, sugar, and yeast. Set aside for 10 minutes until a light foamy cap forms.
- In a bowl, combine the flour and salt. Pour in the yeast mixture, add the egg, and knead into a soft dough, about 5–7 minutes.
- Work in the butter and knead for another 5–7 minutes until smooth and elastic. The dough should be soft and slightly sticky.
- Shape into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot for 60–75 minutes, until doubled in size.
- Punch down the dough, divide into 8 equal pieces (about 95–100g / 3 1/2 oz each). Shape into tight balls, seam side down.
- Arrange the buns on a parchment-lined baking sheet and gently press them to about 2 cm (3/4 in) thick. Cover and let proof for 40–50 minutes.
- Whisk the egg with the milk, then carefully brush the buns. Sprinkle with sesame seeds, if using.
- Bake in a preheated 190°C (375°F) oven for 13–15 minutes, until golden. Transfer to a rack and cool completely.
Nutritional Value
| Item | Per 1 bun |
|---|---|
| Calories | 230 kcal |
| Protein | 7 g |
| Fat | 6 g |
| Carbohydrates | 35 g |
| Fiber | 1.5 g |
| Sugars | 5 g |
| Sodium | 350 mg |
How to Serve
- Classic cheeseburger with a beef patty, cheddar, pickles, and sauce.
- Chicken burger with aioli and crisp lettuce.
- Veggie version with a chickpea/bean patty, avocado, and tomatoes.
- Mini sliders for a party: shape them at 60–70g (2 1/4–2 1/2 oz) and shorten the bake by 2–3 minutes.
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Tips and Variations
- Flour: up to 15% of the flour can be replaced with whole wheat flour for a more fragrant bun.
- Dough texture: if it feels very sticky, add flour 1 tbsp at a time, keeping the dough soft.
- Milk: you can use plant milk (almond or oat) for a slightly less buttery flavor.
- Egg-free: add 20ml (1 tbsp + 1 tsp) milk instead of the egg in the dough; use milk or plant milk for brushing.
- Seeds: sesame can be swapped for mixed seeds, poppy seeds, or grated cheese added 3–4 minutes before the end of baking.
- Freezing: once completely cool, wrap the buns and freeze for up to 2–3 months. Thaw at room temperature, then warm for 5 minutes in a 160°C (320°F) oven.
Frequently Asked Questions
Can I use fresh yeast?
Yes. Use 20g (0.7 oz) fresh yeast. Rub it with the sugar and the warm milk/water, wait for foam to appear, then continue with the recipe.
How can I make the buns even softer the next day?
Add 10–15g (about 1 tbsp) milk powder, or replace 40ml (2 3/4 tbsp) of the water with extra milk. Store in a bag and warm slightly before serving.
The dough isn’t rising — what should I do?
Check the freshness of the yeast and the temperature of the liquid (30–35°C / 86–95°F). Place the bowl in a warm, draft-free spot. If there’s no foam after 15 minutes, the yeast is inactive and you should start over.
Can I make the dough ahead of time?
Yes. After the first rise, punch it down, cover, and refrigerate for 8–12 hours. Then shape, proof, and bake as usual.
What can I use instead of butter?
Refined vegetable oil (30–35ml; about 2 tbsp). The flavor will be more neutral, but the structure will remain nicely tender.