Burger Buns Recipe
User Reviews
4.9
Burger Buns Recipe
Description
The Burger Buns Recipe features a yeasted dough combining warm water and milk, active dry yeast, sugar for yeast activation and sweetness, melted unsalted butter, beaten eggs, salt, and bread flour. After proofing the yeast until foamy, the dough ingredients are combined and kneaded to a smooth, slightly sticky consistency. This kneading develops gluten for a tender, chewy crumb while maintaining softness.
The shaped dough is divided into portions, formed into buns, and optionally topped with egg whites or melted butter for browning and soft tops. Sesame seeds can be sprinkled before baking to add mild nuttiness and texture. Baking creates golden, soft buns with a chewy bite that hold together well for sandwich fillings.
These buns are versatile enough for burgers or sandwiches and store well at room temperature for a few days or can be frozen for longer storage. Bringing to room temperature or lightly toasting improves texture before serving. The dough can be adjusted for smaller or larger buns by changing portion size and baking time.
The recipe makes 8 large buns; divide into 10 smaller buns if desired, adjusting bake time accordingly.All-purpose flour can be substituted but will produce less chewy buns with lower rise.Brushing buns with melted butter softens tops but sesame seeds do not stick as well.Store leftover buns airtight at room temperature up to 3 days or freeze up to 3 months. Reheat or toast before serving.
Ingredients
- 1 cup water
- ¼ cup milk whole
- 2 ½ teaspoons active dry yeast
- 2 Tablespoons granulated sugar plus a pinch for activating the yeast
- 5 Tablespoons butter melted, unsalted
- 1 large egg lightly beaten, room temperature preferred (save the white for brushing on top, + 1 large egg yolk
- 1 ¼ teaspoons salt
- 4 cups bread flour plus additional as needed (I often need ½ cup additional or more, but your mileage will likely vary
- 1 ½ teaspoons cornmeal optional
- sesame seeds for sprinkling (optional)
Instructions
- Combine water and milk in a microwave-safe bowl and heat to 105-115F (40-46C). Be sure to stir before checking the temperature as sometimes the microwave heats unevenly.
- Pour warmed water/milk into large bowl (or you may use a stand mixer) and add yeast and a generous pinch (about 1 teaspoon) of granulated sugar. Stir briefly and allow mixture to sit until foamy (about 5-10 minutes). If yeast does not become foamy, it may be dead or your liquid may have been too hot or not hot enough. You will need to discard and start over.
- Once yeast is foamy, add 2 Tablespoons granulated sugar, melted butter, egg, egg yolk, and salt. Stir until well-combined. Gradually add flour and stir (use a spatula or wooden spoon or the dough hook attachment on your mixer) until you have a soft, slightly sticky/tacky, but still manageable dough. Scrape down the sides and bottom of the bowl as needed.
- Transfer the dough to a clean, lightly floured surface and knead for several minutes until you have a smooth, elastic ball. If dough is too sticky to manage you may add more flour, but do so sparingly. You want the dough to be somewhat sticky! (If using a stand mixer, you can knead with the dough hook and your mixer on a medium-low speed for several minutes.)
- Transfer dough to a large, clean, lightly oiled bowl, turn to coat the dough with oil. Cover with plastic wrap and let rise until doubled (this could take 1-2 hours depending on the temperature of your kitchen).
- After rising, gently deflate the dough and transfer to a lightly floured surface. Divide into 8 even pieces (see note 1. I form the dough into a ball, divide the dough in half and repeat until I have 8 even pieces). Form each piece into a smooth ball.
- Line a standard-sized cookie or baking sheet with parchment paper, dust the parchment lightly with corn meal (this will keep the rolls from sticking), then transfer rolls to prepared sheet, spacing them evenly. Cover lightly with plastic wrap and let rise until increased in size 50%. Meanwhile, preheat oven to 375F (190C).
- Once rolls have risen (it’s OK if they’re lightly touching each other, you’ll just cut them apart after baking) and oven is preheated, remove plastic wrap and lightly brush rolls with reserved egg white³ and sprinkle with sesame seeds. If you notice any bubbles forming on the surface of the buns, take a toothpick and gently pierce the bubbles so they deflate.
- Transfer to oven and bake on 375F (190C) for 20 minutes or until golden brown.
- Allow rolls to cool completely and then use a sharp serrated knife to cut in half lengthwise. Enjoy!
Notes
- This recipe yields 8 large burger buns; for smaller buns, divide into 10 pieces and reduce baking time slightly.
- All-purpose flour can be used as a substitute, but the buns may be less chewy and rise less.
- Brushing with melted butter results in softer tops but sesame seeds may fall off after baking.
- Store buns in an airtight container at room temperature up to 3 days or freeze for up to 3 months. Warm or toast before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8buns¹
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Serving | 1bun | |
| Calories | 327kcal | 16% |
| Carbohydrates | 51g | 17% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 381mg | 16% |
| Potassium | 120mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 266IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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