Burger Buns
No burger is complete without a bun. Make your own light and airy burger buns. The burger buns are easy to make, but it does take time as prooving and rising time is important.
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Ingredients
|
Butter
|
50 g |
|---|---|
|
Milk
|
300 ml |
|
Yeast
|
25 g |
|
Sugar
|
1 tbsp |
|
Coarse salt
|
1½ tsp |
|
Wheat flour
|
650 g |
|
Eggs
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2 |
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Beaten egg (for brushing)
|
1 |
|
Sesame seeds
|
60 g |
Make the seeds stick to the bun
To make the seeds stick to the bun without falling off when you cut into them, brush the surface with beaten egg just before baking, then sprinkle on the seeds. You can also press them in gently with your fingertips so they stay in place, but make sure not to flatten the buns.
Activate the yeast
To activate the yeast, the butter and milk mixture needs to be warm, but not hot, around 37 °C. If it goes above 40 °C, the yeast may weaken. Anything over 45 °C could stop the dough from rising altogether. Let the mixture cool slightly if needed, then stir in the yeast and wait until it has dissolved before continuing.
Get evenly sized buns
Start by dividing the dough into equal portions to get evenly sized burger buns. Weigh the whole batch and divide by the number of buns you want. Pull the edges of each piece towards the centre and pinch to seal, then roll it into a ball on a clean kitchen counter. This gives the bun a smooth, tight surface that helps it keep its shape as it rises. If the dough sticks to your hands, rub them with a bit of oil instead of using more flour.
Achieve light and airy burger buns
For light and airy burger buns, see if you can get a slightly sticky dough. Avoid using too much extra flour, which can make the buns dense. Knead it thoroughly so the gluten develops, and make sure it rises fully both before shaping and after.
Questions about burger buns
Below, you will find our answers to the most asked questions about burger buns, covering everything from shaping and storing to using a bread maker.
Can I prepare burger buns in advance?
Yes, you can prepare the burger buns in advance. Prepare the dough, shape the buns, and store them in the fridge before baking. Let them come to room temperature and rise fully before they go into the oven. You can also bake the buns in advance and keep them covered at room temperature for up to 2 days.
Can I use a bread maker to prepare burger buns?
Yes, a breadmaker works well when making the dough. Add all the ingredients and select the dough setting. Once the programme is finished, take out the dough, shape the buns, and continue as usual.
How should I store leftover burger buns?
Keep leftover burger buns in a resealable bag or airtight container on the counter, and they will stay soft for up to 2 days. Just keep them out of warm spots and direct sunlight, as heat makes them dry out faster.
Can I freeze homemade burger buns?
Yes, freezing homemade burger buns is a great way to store them for longer. Once they have cooled completely, wrap them in foil or plastic and place them in a freezer bag or airtight container, where they will keep for up to 2 months. Thaw at room temperature, then warm them briefly in the oven to make them soft and fresh again.
Can I make the burger buns in different sizes?
Of course, you can shape the burger buns however you like. For bigger ones, divide the dough into 8 pieces instead of 12 and give them extra time in the oven. For mini slider buns, go for 24 pieces, shape them to around 6 cm wide, and bake for 12–15 minutes.
Other recipes
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Homemade burger buns for burger night
If you are planning a burger night, then our recipe for homemade burger buns is a must-have. That scent of freshly baked buns drifting through the kitchen is heavenly, making your home feel like a little bakery.
Thanks to the milk, butter, and eggs in the dough, the buns have a soft, slightly sweet flavour with a warm, comforting aroma. As a little bonus, this recipe scales easily, so whether it is a small dinner or everyone you know has shown up hungry, you are all set.
Incredibly fluffy inside with a crisp crust
These buns are incredibly fluffy on the inside and have a light, delicate bounce when you press them. Helped along by the egg wash, the crust has a gentle crispness that turns a gorgeous golden brown. Tear one open, and you will see the soft, airy middle holding its shape. Despite the light texture, the bun stays sturdy enough to handle patties, sauces, and whatever else you stack inside.
Sprinkled with crunchy, nutty seeds
Sprinkled with crunchy, nutty seeds on top, these burger buns get an extra layer of flavour and a satisfying crackle. Sesame seeds add a light, toasty snap, while sunflower seeds are bigger and give a richer, crunchier bite. Use one or the other, or go half and half if you cannot decide. Either way, they will finish the buns off wonderfully.
Perfect for your favourite burger
Get ready to build your dream burger with this ultimate recipe for burger buns, as these work for anything you stack inside. Go classic with a beef patty, crispy bacon, and all the usuals, or try a grilled cheese burger with its golden, melty layers. The buns are just as good as with a vegetarian burger with quinoa patties as they are with spicy, crispy chicken or big umami-flavoured mushroom patties. Whatever direction you take, these buns are up for it!
Make the recipe your own
Pimp up your burger dough with a few extras before baking. Grated mature cheddar melts into the crumb and leaves behind a salty, savoury edge. Garlic powder contributes a warm and punchy undertone, while dried oregano shifts the flavours into an earthy and aromatic direction. A pinch of chilli flakes sneaks in a gentle heat that builds with each bite.
