How To Make Burger Buns At Home

40-Minute Hamburger Buns

Preparation time: 20 minutes plus resting 10 minutes in the oven

Makes

1 dozen (dozen) I cook for three men who are huge fans of burgers here on our ranch. These fluffy hamburger buns are the perfect size for their large appetites. Because the buns are so wonderful, I sometimes just serve them with a meal on their own. The author, Jessie McKenney, of Twodot, Montana Every editorial product is chosen on its own merits, while we may be compensated or earn an affiliate commission if you purchase something after clicking on one of our affiliate links. As of the time of writing, the ratings and pricing are correct, and all goods are in stock.

Ingredients

  • Active dry yeast, 1 cup plus 2 tablespoons warm water (110 to 115 degrees Fahrenheit), 1/3 cup vegetable oil, 1/4 cup sugar, 1 big egg, room temperature, 1 teaspoon salt, 3 to 3-1/2 cups all-purpose flour

Directions

  1. Warm water and yeast in a large mixing basin until yeast is completely dissolved. Allow for a 5-minute resting period after adding the oil and sugar. Combine the egg, salt, and just enough flour to create a soft dough
  2. Set aside. Turn out onto a floured surface and knead for 3-5 minutes, or until the dough is smooth and elastic. Do not allow the sun to rise. Divide the mixture into 12 pieces and roll each piece into a ball. Place 3 inches apart on baking pans that have been buttered. Preheat the oven to 425 degrees Fahrenheit. Cover with plastic wrap and set aside for 10 minutes. Bake for 8-12 minutes, or until the top is golden brown. Remove the baked goods from the pans and place them on wire racks to cool.

Hamburger Bun Tips

Before you can begin combining and kneading the dough, you must first prove the yeast, which involves checking to see if the yeast is still active. Wait at least 5 minutes after mixing the yeast, oil, and sugar until the mixture is bubbly and foamy. This permits the yeast to feed on the sugar and grow into a frothy substance. If this chemical reaction does not take place, the yeast will no longer be beneficial. Check out our full guide to baking bread for even more bread-baking suggestions.

How do you store leftover yeast?

In this recipe, you will not be using an even number of packets when measuring the ingredients. Any unused yeast should be stored in an airtight container in the refrigerator for up to 4 months at room temperature. Are you unsure of the sort of yeast to use? In our yeast bread making tutorial, we’ve broken it down step by step.

Want a heartier sandwich?

Instead of 12 sections, divide the dough into 8 portions and then form the sandwiches whatever you want them to look. When you’re ready to bite in, don’t forget to put on the burger toppings as well!

How can I customize this hamburger bun recipe?

These hamburger buns may be made in a variety of shapes and sizes. In the Taste of Home Test Kitchen, we prefer to sprinkle sesame seeds or poppy seeds on top of our dishes. In order to include seeds, slather heated buns with melted butter and top with your preferred toppings. This recipe may also be used to make slider buns or rolls, which are both delicious. To create the rolls, divide the dough into 24 equal pieces and bake until golden brown, about 20 minutes.

Nutrition Facts

1 each: 195 calories, 7 grams of fat (1 gram of saturated fat), 18 milligrams of cholesterol, 204 milligrams of sodium, 29 grams of carbohydrates (5 grams of sugars, 1 gram of fiber), and 5 grams of protein.

Beautiful Burger Buns

Images can be hidden.

Instructions

  1. You may either weigh your flour or measure it by carefully spooning it into a measuring cup and wiping away any excess flour. To prepare the dough, do the following: Prepare the dough by combining and kneading all of the ingredients (by hand, stand mixer, or bread machine) until it is soft and smooth. Allowing the dough to rise for 1 to 2 hours, or until it has about doubled in volume, is recommended. To form the buns, do the following: Gently deflate the dough and divide it into eight pieces (each weighing approximately 100g)
  2. For information on how to produce smaller or bigger buns, see the “tips” section below. Using your hands, roll each piece into a ball. Use the palm of your hand to flatten each dough ball so that it is approximately 3″ across
  3. Place the buns on a baking sheet that has been gently oiled or lined with parchment paper. Cover and allow to rise for approximately one hour, or until significantly puffy. Preheat the oven to 375 degrees Fahrenheit near the conclusion of the rising period. Using about half of the melted butter, brush the buns with it. To prepare seeded buns, brush the egg white/water mixture directly into the melted butter
  4. This will help the seeds stick to the buns. Sprinkle the seeds of your choosing on top of the buns. To prepare the buns, follow these steps: Bake for 15 to 18 minutes, or until the buns are golden brown. As soon as you take them out of the oven, brush them with the remaining melted butter. This will give the buns a satiny, buttery exterior. In order to prevent brushing the seeds off the buns if you’ve created seeded buns, use caution when applying the melted butter. Allow the buns to cool on a cooling rack before slicing them in half horizontally. Use it as a basis for burgers (beef or plant-based) or as a filler for your favorite sandwich. Information on storing leftover buns: Store leftover buns, well wrapped, at room temperature for several days
  5. Freeze for extended storage.

Tips from our Bakers

  • If you like somewhat smaller buns, split the dough into 12 pieces rather than eight pieces. Bake the buns for 12 to 15 minutes instead of 15 to 18 minutes as directed on the package. And how about “slider buns,” which are around 3 inches in diameter? Bake for 12 to 15 minutes, depending on how many pieces of dough you have. To create these buns using our hamburger bun pan, follow these steps: Divide the dough into six pieces (each weighing approximately 128g) and roll them into balls. Simply place the balls into the wells of a hamburger bun pan that has been lightly oiled and gently press them with your hand until they are approximately 3 1/2″ to 4″ wide, or until they have filled the bottom of the wells. Continue to follow the recipe exactly as instructed
  • Join Martin Philip, a King Arthur baker, and his family as they work together to create Beautiful Burger Buns from start to finish. Also, make mouth-watering cinnamon buns out of the leftover dough! Watch Martin Bakes at Home – Burger Buns, Cinnamon Rolls, and More Now!

These Homemade Hamburger Buns are incredibly fast, easy and delicious! In less than an hour, you can have soft and fluffy hamburger buns without going to the store. Make this 40 minute hamburger bun recipe for your next cookout!

These Homemade Hamburger Buns are unbelievably quick, simple, and delectably tasty! Make smooth and fluffy hamburger buns without ever having to step foot in a grocery shop in less than an hour. For your next barbecue, try this 40-minute hamburger bun recipe from Food Network. In the interest of full disclosure, this post contains affiliate links, which means that if you purchase an item after clicking on one of the affiliate links, I will receive a small compensation at no additional cost to you.

Thank you very much for your support of Fox and Briar!

Hamburger buns are generally something I purchase, but I had a strong need for burgers lately and didn’t feel like going to the store.

Instead, I threw up this 40-minute hamburger bun recipe, and I was pleasantly surprised by how simple and tasty they were, not to mention how quickly they came together.

The best hamburger bun recipe

It took some convincing for me to believe that anything with such a quick rise time could be decent, but I was in a hurry and wanted burger buns fast. In spite of the fact that I have made these multiple times, as well as other recipes with lengthier rise times, my husband insists that this is the finest hamburger bun recipe he has ever tasted.

How do you make hamburger buns from scratch?

This recipe for hamburger buns is deceptively simple to make. Simply combine the yeast, warm water, sugar, and oil in a mixing bowl. After then, set it aside for 5 minutes. This phase “wakes up” the yeast, and the sugar serves as food for the yeast, which then begins to produce gas. When you check the mixture after five minutes, you will notice that it has foamed up. This indicates that your yeast is carrying out its intended function! After that, you’ll add an egg, the flour, and the salt. Make more additions of flour until you have a soft dough.

Then you’ll rapidly shape the dough into a ball and split it into eight pieces, as shown in the picture.

Form each piece into a ball and place it on a baking sheet that has been oiled or lined.

Preheat the oven to 425 degrees while the dough is rising.

How to make an egg wash

In order to create the most visually appealing burger buns, I opted to use an egg wash to give them a great shining and golden top that I then dusted with sesame seeds before baking. To prepare an egg wash, just combine one egg yolk with one tablespoon of water in a small mixing bowl. Sprinkle sesame seeds over the tops of the burger buns after brushing them with the mixture. The burger buns are ready to go into the oven after they have been allowed to rise for 10 minutes and then sprayed with egg wash and sesame seeds on top.

Next time you want to grill some burgers, create this 40-minute hamburger bun recipe first.

I recommend that you top your burger with my Best Ever Grilled Onions.

40 minute hamburger buns

  • Course:Baked Goods and Breads PrintPinRate PrintPinRate Cuisine:American Breads, hamburger buns, and rolls are examples of this. Preparation time: 30 minutes Preparation time: 10 minutes Servings:8buns Calories:218kcal
  • Active dry yeast, 1 cup plus 2 tablespoons warm water (approximately 110 degrees), 1/3cup vegetable oil, 1/4cup sugar, 1 big egg mixed with 1 teaspoon salt, 3 to 3-1/2 cups all-purpose flour

For topping

  • In a large mixing basin, combine the yeast and warm water. Allow for a 5-minute resting period after adding the oil and sugar. After 5 minutes, the mixture should be frothy
  • Add the egg and whisk well. Slowly incorporate the salt and flour into the batter. Maintain the consistency of the dough by adding flour as needed until it is soft
  • Using a dough hook, knead in a mixer for 3-5 minutes, or until the dough is smooth and elastic
  • (If you don’t have a mixer, you may knead the dough by hand on a lightly floured surface if you like.) Do not allow the sun to rise. Divide the dough into 8 equal pieces and roll each piece into a ball. Don’t allow the dough to rise. Preheat the oven to 425 degrees Fahrenheit. Place the dough balls on a baking sheet that has been oiled or coated with parchment paper. Allow for 10 minutes of resting time after covering with a kitchen towel. After 10 minutes, brush the buns with beaten egg and sprinkle with sesame seeds to finish them off. Bake for 8-12 minutes, or until the top is golden brown.

You may keep the buns fresh for up to 2 days in an airtight container. Alternatively, you can freeze for up to one month. 1 bun|218 calories|25 grams of carbohydrates|4 grams of protein|12 grams of fat|8 grams of saturated fat|45 milligrams of cholesterol|302 milligrams of sodium|52 milligrams of potassium|1 gram of fiber|6 grams of sugar|62 international units of vitamin A|29 milligrams of calcium|2 milligrams of iron The nutritional information is provided as a guideline for your convenience.

Please leave a comment, review, and spread the word! Please remember to tag me on Instagram @foxandbriarANDfoxandbriar so that I can see what you created! The following is an adaptation fromTaste of Home

Homemade Hamburger Buns

Chef John’s buns are a must-have! These finished out beautifully – light, with a delicious taste and texture. When cooked with whole wheat flour, it is even more delectable. It’s the only thing I changed about the recipe: I reduced the amount of sugar from 3 tablespoons to 1 tablespoon since 3 tablespoons is much too sweet for my (European) taste and adds extra calories. My first step was to whisk the egg, followed by tossing all the ingredients into my bread-making machine on the dough-making setting, bypassing stages 2 through 6 and starting again at step 7.

See also:  Where To Buy Peking Duck Buns

Hot dog buns are made by flattening each of the 8 pieces into 15x15cm (6×6-inch) rectangles in step 7, rolling them very tightly and pinning the ends and along the remaining edge, and laying them out on the baking sheet with the remaining side down.

Most helpful critical review

Okay, so I believe they have excellent taste. There is, however, one minor issue. When the cling film is removed, the balloons deflate as a result of the adhesion. We finally settled on flat bread. well, perhaps you shouldn’t use cling film? One area of the body that was revealed was absolutely exquisite. More information can be found at

  • 5star values totaled 772
  • 4star values totaled 51
  • 3star values totaled 13
  • 2star values totaled 9
  • 1star values totaled 4.

Chef John’s buns are a must-have! These finished out beautifully – light, with a delicious taste and texture. When cooked with whole wheat flour, it is even more delectable. It’s the only thing I changed about the recipe: I reduced the amount of sugar from 3 tablespoons to 1 tablespoon since 3 tablespoons is much too sweet for my (European) taste and adds extra calories. My first step was to whisk the egg, followed by tossing all the ingredients into my bread-making machine on the dough-making setting, bypassing stages 2 through 6 and starting again at step 7.

Hot dog buns are made by flattening each of the 8 pieces into 15x15cm (6×6-inch) rectangles in step 7, rolling them very tightly and pinning the ends and along the remaining edge, and laying them out on the baking sheet with the remaining side down.

  1. What a simple method to get started with yeast for those who are new to it!
  2. It took me 3.5 ounces to weigh the dough for each of the buns, and they were more than adequate for a quarter-pound hamburger.
  3. They were just wonderful.
  4. Last night, we enjoyed excellent hamburgers prepared by Costco using organic hamburger meat.
  5. Chef John, you’ve done it again!
  6. Put all of the ingredients in a large mixing bowl and set the bread machine to the dough cycle.
  7. I agree with the others who have stated that these are a little on the large side.

Soon after taking his first mouthful, my husband said that I should prepare them every time we eat burgers.

This recipe is a definite keeper!

Because I am a vegan health freak, I was unable to use eggs in this recipe, so I used good ole flax seed (1 tablespoon ground flax + 3 tablespoons water Equals 1 egg) instead.

Due to the fact that whole wheat is heavier than white flour, an additional 1/4 cup of water is required.

Read MoreThis recipe is simple to make and yields a delicious bun.

As others have pointed out, the buns are far too huge for the number of servings.

Size is a matter of personal choice, therefore an 8 may be plenty for you.

You will not be disappointed.

During the first rise, the dough was crawling out of the bowl after only one hour.

The number of regular-sized ones I could have obtained was probably close to 18.

spray the cling wrap!” at the same time.

It got trapped in my buns and deflated them!

We ate flatbread for lunch!

I did reduce the sugar to 1 tablespoon, as advised by another person.

This is a recipe that I will absolutely make again.

  • So simple, and yet so good!
  • I placed all of the ingredients in my bread machine and let it do its job, then proceeded to step 7 once the bread had risen.
  • Thank you for the wonderful recipe!
  • There is, however, one minor issue.
  • We finally settled on flat bread.
  • One area of the body that was revealed was absolutely exquisite.
  • They are DELICIOUS as hamburger buns, sandwich rolls, or simply as a snack on its own.

I don’t bother with the egg beating.

Most of the time, I use olive or rice bran oil for butter simply because it is more convenient and is a little healthier than butter in terms of fat content.

In a nonstick cookie sheet or on a baking sheet coated with parchment paper, I place the dough (after it has been made into a roll).

Instead, I just wrap them in a thin cotton dish towel and set them aside.

as well as less trouble I’ve made these with and without the egg wash and sesame seeds, and they’re both delicious.

My children, on the other hand, love them without the seeds.

This dish is fantastic!

It doesn’t get any better than this one, believe me.

Homemade Burger Buns

Homemade burger buns are far superior than store-bought buns in terms of softness and lightness. You can use them in any burger recipe, or you can simply eat them with some warm jam and honey on top! When I first found my passion for baking, I saw myself as a talented cake decorator as well. You know, all of those beautiful cakes drew my attention, and as a result, I enrolled in cake design lessons. I took a total of 12 of those classes over the course of two years, and at the end of it, I understood that “this is not who I am.” Yes, I enjoy decorating cakes and am capable of doing a respectable job, but none of the magnificent cakes that people create are something I could ever hope to achieve either through ability or patience.

  1. I am awestruck by all of the beautiful fondant cakes that others create, yet they do not inspire me.
  2. I enjoy baking breads at home because there is something very special about handmade loaves that cannot be replicated.
  3. If I may say so myself, they are just ideal gentlemen!
  4. In Seattle, we do have a tiny restaurant where you can buy such spicy Indian burgers, but I decided to prepare them at home, in my own manner, for this occasion.
  5. In fact, they turned out to be so flawless that I swear I’ve never had a finer tasting bun in my life.
  6. I mean, freshly baked bread that has just come out of the oven and has been sprinkled with honey on top is pure nirvana.
  7. Okay, so creating burger buns at home isn’t difficult, but there are a few things to keep in mind when doing so.

Red Star is the brand that I always reach for.

DO NOT add any more flour than is absolutely necessary!

It will still be shaggy and sticky (not too sticky, but sticky), and that is OK; you want it to be that way after all!

These buns are incredibly light and fluffy (brioche-style), and you must use exactly the correct quantity of flour to achieve that light and fluffy texture.

If you want to learn how to build these baking molds, here’s a great step-by-step guide that you can use: HOW TO MAKE BAKING MOLDS USING TINFOIL.

Be patient; you will need to “knead” the dough for a long period of time before it comes together properly.

Don’t rush the process by adding more dough than is necessary.

Method In the steel bowl of your stand mixer, combine 3 cups flour, the salt, the sugar, and the instant yeast until well combined.

In a small saucepan, heat the water and butter until the butter has melted.

Toss in the chilled water-butter combination into the flour mixture and combine thoroughly.

Start by adding the remaining flour in little amounts, 1/4 cup at a time, until the batter is smooth.

You may or may not require the entire bag of flour.

The dough will be a touch sticky and shaggy when it is finished.

Using the dough hook attachment on your stand mixer, knead the dough for approximately 10 minutes on medium-low speed.

Transfer the dough to a greased mixing basin, cover with a kitchen towel, and let aside in a warm location for 1-2 hours, or until it has doubled in volume.

Place the dough in the oven (while the oven is turned off) and let it to rise there for 30 minutes.

It should be divided into 10 equal halves.

Roll each dough portion into a ball and place on a baking sheet about 3 inches apart.

I also used an aluminum ring to help some of the dough balls rise vertically, which was a nice touch.

Make sure all of the dough balls are covered with a kitchen towel and allowed to rise for an hour, or until they have approximately doubled in size, before using them.

As soon as the dough balls have doubled in size, brush the tops of each with egg wash and sprinkle with sesame seeds before baking at 400 degrees for 12 minutes, rotating halfway during the baking time.

When you take them out of the oven, brush them with melted butter right away.

* Make use of a high-quality yeast.

Use the same amount of instant yeast as you would normally, but activate it by heating it first.

When the mixture begins to bubble, you will know that the yeast is active.

Just make sure that the water is warm; it shouldn’t be scorching hot at all times.

When you can stick your finger in it and it still feels warm but manageable, you’ve reached the proper temperature.

Don’t use any more flour than is absolutely necessary. Stop when you see the dough starting to pull away from the sides; I used around 3 3/4 cups of flour. These handmade burger buns should be stored in an airtight container. Alternatively, you may carefully wrap them with cling wrap.

Homemade Burger Buns

  • Homemade burger buns are far superior than store-bought buns in terms of softness and lightness. You may use them in any burger recipe, or you can simply eat them with some warm jam and honey on top. Preparation time: 20 minutes Cooking Time: 2 hours and 30 minutes 2 hours and 50 minutes in total Baking Courses and Breads CuisineWorldServings10bunsCalories83kcal
  • All purpose flour, 1.25 cups water, 2.5 tablespoons unsalted butter, 3 tablespoons granulated white sugar, 3 tablespoons quick yeast, 1.25 teaspoon salt, 1 big egg

topping

  • 1 big egg combined with 2 tablespoons of water for egg wash
  • Sesame seeds
  • 2 tablespoons unsalted butter to brush on top
  • 1 large egg mixed with 2 teaspoons of water for egg wash
  • In the steel bowl of your stand mixer, combine 3 cups flour, the salt, the sugar, and the instant yeast until well combined. Remove from consideration
  • In a small saucepan, heat the water and butter until the butter has melted. Allow the mixture to cool for 6-7 minutes, or until it reaches a temperature of 120-125 degrees Fahrenheit. Toss in the chilled water-butter combination into the flour mixture and combine thoroughly. Mix in the whisked egg until well combined. Start by adding the remaining flour in little amounts, 1/4 cup at a time, until the batter is smooth. When the dough is just beginning to come together from the sides, stop adding the remaining flour. You may or may not require the entire bag of flour. Don’t use any more flour than is absolutely necessary. The dough will be a touch sticky and shaggy when it is finished. That’s OK with me. Using the dough hook attachment on your stand mixer, knead the dough for approximately 10 minutes on medium-low speed. The dough will be extremely soft and little sticky when you first make it, but once you have kneaded it well, it will be completely smooth, as seen in the photo above. Transfer the dough to a greased mixing basin, cover with a kitchen towel, and let aside in a warm location for 1-2 hours, or until it has doubled in volume. If it is quite chilly outside when you are baking these buns, preheat the oven to 200 degrees Fahrenheit and then turn it off. Place the dough in the oven (while the oven is turned off) and allow it to rise there
  • Once the dough has risen, pound it down to release the air trapped inside it. It should be divided into 10 equal halves. You may use a kitchen scale to ensure that all of the dough balls are the same size. Roll each dough portion into a ball and place on a baking sheet about 3 inches apart. Repeat with remaining dough portions. I also used an aluminum ring to help some of the dough balls rise vertically, which was a nice touch. This is entirely optional
  • Make sure all of the dough balls are covered with a kitchen towel and allowed to rise for an hour, or until they have approximately doubled in size, before using them. Meanwhile, preheat the oven at 400 degrees Fahrenheit. As soon as the dough balls have risen, brush each one with egg wash and sprinkle sesame seeds on top of them. Preheat the oven to 400 degrees Fahrenheit and bake for 12 minutes, flipping the pan once in the middle. When the buns have finished baking, the tops will be golden brown. When you take them out of the oven, brush them with melted butter right away. Transfer to a wire rack and allow to cool fully before serving.
See also:  How Many Hot Dog Buns Come In A Pack

Calories:83kcal Carbohydrates:5g Protein:2g Fat:6g 3 g of saturated fat Cholesterol:46mg Sodium:307mg Potassium:46mg Sugar:3g 205 International Units of Vitamin A Calcium:6mg Iron:0.2mg Burger Buns Made From Scratch

Soft burger buns

  • 200ml whole milk, plus a little extra for brushing
  • 50g unsalted butter
  • 500g plain flour, plus a little extra for dusting
  • 1 tablespoon caster sugar fast-action dry yeast (sachet)
  • 1 egg, beaten
  • Sesame seeds (optional)
  • 7g flour

Method

  • Put the milk, butter, and 100 mL water in a saucepan and slowly boil until the butter has melted. STEP 2 Remove the pan from the heat and set aside. Remove from heat and allow it cool until barely warm
  • STEP 2Sift the flour, sugar, yeast, and 1 teaspoon salt into a large mixing basin and gradually incorporate the milk mixture, followed by the egg, until you have a smooth dough. Tip the dough out onto an unfloured surface or into the bowl of an electric stand mixer fitted with the dough hook and knead until it is elastic and glossy. Divide the mixture into 12 pieces (each weighing approximately 80g) and roll them into tight balls. Remove from the oven and place on a baking sheet coated with baking paper, giving enough of space between each one, in a warm area to proof for 30-45 minutes
  • STEP 3: Preheat the oven to 200 degrees Celsius (180 degrees Celsius fan/gas). 6. Gently press the rolls down with your hands, then brush over some milk and sprinkle some sesame seeds on top, if desired (or, dust with some flour). Bake for 10-12 minutes, or until the bread is risen and gently browned. Allow the dish to cool fully before serving. Prepare the dish up to two days ahead of time and store in an airtight container.

Easy Burger Buns

This recipe for burger buns is so simple and quick to make that you will never want to go back to buying them from the store again. Simple ingredients, most of which you probably already have in your cupboard, take only a few minutes to prepare before the buns are ready to be stuffed with your favorite burgers and vegetables of choice. Simply prepare the dough, divide it into pieces, and allow them to rise immediately on the baking pan, as instructed. After 15 minutes in the oven, your rolls are done, freshly cooked, and smelling simply delicious.

Dinner Rolls (Another Related Post) Homemade Pita BreadIt’s quick and easy to make homemade pita bread.

  • This recipe makes 8 buns and calls for 3 1/4 cups (400g) bread flour (or all-purpose flour)
  • 2 tbsp (30g sugar)
  • 1 tsp (5g salt)
  • 2 1/4 tsp(7g active dry yeast or (20g fresh yeast)
  • 1 cup (240ml) milk, slightly warm
  • 2 tbsp(30g butter, melted
  • 1 egg, lightly beaten
  • 1 cup (240ml Sesame seeds, beaten eggs, and olive oil for sprinkling on top

Directions

  1. In a large mixing basin, whisk together the flour, sugar, dry yeast, and salt. Combine the milk, beaten egg, and melted butter in a mixing bowl. In a large mixing basin, combine the ingredients and knead the dough until it is soft, a little sticky, but elastic and pulls away from the edges of the bowl
  2. Divide the dough into eight pieces on a floured board. Form each piece into a ball and lay it on a baking sheet coated with parchment paper
  3. In a warm environment, cover the buns with kitchen towel and let them to rise for 30-40 minutes
  4. Meanwhile, preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Using a beaten egg, brush the top of the dish with sesame seeds
  5. Preheat the oven to 350°F and bake for 13-15 minutes, or until golden brown. Enjoy

Nutritional Information1 Burger Bun- Calories: 249, fat: 0. Amounts of saturated fat (2.6 g), carbohydrate (43.8% of total calories), sugar (5.3 grams), fiber (1.5 grams), protein (7.2 grams) cholesterol: 31mg, sodium: 289mg (13 percent), vitamin D: 4mcg (21 percent), calcium: 49mg (4 percent), iron: 3mg (14%), potassium: 95mg (2%), daily percent values based on a 2000-calorie diet.

Homemade Burger Buns recipe

Added to a total of 23 cookbooks A total of 51,616 people have viewed this recipe. Burgers are a lot of fun to prepare at home because you can load them with all of the lovely things you want while leaving out the ones you don’t care for. You will discover that making everything from scratch, including the buns, is much more enjoyable when you try this recipe out for yourself. These Homemade Burger Buns are very soft and taste far superior than the store-bought buns you’ll get in most restaurants.

These buns are really delicious and deserving of your time.

Make burgers using these buns, such as theVeggie Burger and the Rajma Burger.

Homemade Burger Buns recipe – How to make Homemade Burger Buns

  1. Time Required for Preparation: Time required for baking: 20 minutes Temperature for baking: 200°C (400°F) Prepares 8 burger buns in total time of 30 minutes. Show me the burger buns, please. Recipe for Homemade Burger Buns, complete with step-by-step images

Per burger bun, the following nutritional information are provided:

Energy 172 cal
Protein 4.1 g
Carbohydrates 29.8 g
Fiber 0.2 g
Fat 3.9 g
Cholesterol 0 mg
Vitamin A 137.1 mcg
Vitamin B1 0 mg
Vitamin B2 0 mg
Vitamin B3 0.9 mg
Vitamin C 0.1 mg
Folic Acid 0.3 mcg
Calcium 25.9 mg
Iron 1 mg
Magnesium 0 mg
Phosphorus 0 mg
Sodium 35.1 mg
Potassium 50.3 mg
Zinc 0.3 mg

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Super Soft Burger Buns

These incredibly soft burger buns are a lot of fun to prepare and are also quite simple.

They make use of the Tangzhong process, which results in a very soft burger bun that remains soft for days after it is baked. It is possible to make these homemade burger buns in either bun rings or freeform, and they freeze incredibly well.

Super Soft Burger Buns

Hi! This is just a quick note to share the recipe for these very soft burger buns with you. I’ve been working on this homemade burger bun recipe for quite some time now, and I’ve done a lot of testing. I’m overjoyed to finally be able to share it with you! These buns are simple to prepare, and the dough is really soft and easy to deal with throughout the process. You may either use bun ring molds or freeform to create them, and you can scale them to whatever size that you like. In the 10 years since I perfected the recipe, I’ve prepared it at least a dozen times, experimenting with different flavor combinations, and I’m confident that you will like them as much as I do.

The role of Tangzhong in bread dough

The Tangzhong method is an Asian technique that includes heating a portion of the flour and water in a bread recipe to make a thick paste, or roux, before adding it to the rest of the ingredients. Tangzhong is made by gelatanising part of the starch in the flour during the manufacturing process. This implies that the flour is able to absorb significantly more water and retains it during the dough-making process as well. This results in an extraordinarily soft loaf that stays soft for a much longer period of time than other types of bread.

The advantage of employing a roux is that the bread dough may be kept ‘lean’ – that is, with very little additional oil and other ingredients – while yet being incredibly supple and soft.

I’d been meaning to work on a burger bun recipe for quite some time, so here we go!

The Ultimate Homemade Burger Bun Recipe

It’s really simple to prepare these Homemade Burger Buns since your mixer performs all of the heavy lifting!

  • Creating your own Tangzhong – Tangzhong is prepared by heating together bread flour and milk in a pan until they form a thick paste. In the bowl of a stand mixer, combine the ingredients. To cool down the hot Tangzhong, they add cold milk to it – this is a trick I learned from King Arthur – so that it is not too hot that the yeast is killed. Mix in the other ingredients – Combine all of the ingredients except the butter in a large mixing bowl and whip it up with your mixer. Allow for 10-15 minutes of mixing time, or until the dough is smooth and elastic and pulls away from the sides. Add the butter – Room temperature butter is added, and the mixture is mixed until it is well absorbed. It simply takes a few minutes to do this task. If your butter is too soft, it will melt and become mushy throughout this process. First rise – Form the dough into a ball and place it in a dish of warm water. Alternatively, you may rise it at room temperature, or check further down the text for instructions on how to make an overnight rise
  • Using a pastry cutter, cut your dough into whichever number of buns you want and give them a fast pre-form. Then rest them for 10 minutes, quickly shape them again, and lay them aside for their second rise, either in rings or spaced on a baking sheet. Prepare for the second rise – This is another room temperature rise, during which the dough will become extremely puffy
  • Egg wash and bake – The egg wash aids in the baking of the buns, which results in a gorgeous golden finish. If you like, you may substitute milk for the water. Egg wash is one of my favorite things. If you desire, you may also include seeds and other ingredients in this section. Then bake them until they are wonderfully brown, allow them to cool on a rack, and then serve them up.

Making Burger Buns with Burger Ring Molds

How to Make Tangzhong – Tangzhong is created by heating together bread flour and milk in a pan until a thick paste is produced. In the bowl of a stand mixer, place this mixture. Add cold milk – I learned this from King Arthur – they add cold milk to the hot Tangzhong to chill it down so that it is cool enough that it does not kill the yeast. In a mixing bowl, combine all of the ingredients except the butter. Attach your mixer to it and mix on medium speed. Continue mixing for approximately 10-15 minutes, or until the mixture is smooth and elastic, as well as pulling away from the edges.

This is a simple process that takes only a minute or two.

Shape the dough into a ball and place it in a bowl for the first rise.

Then rest them for 10 minutes, quickly shape them again, and place them in a warm place for their second rise, either in rings or spaced on a baking sheet Prepare for the second rise – This is another room temperature rise, during which the dough will become extremely puffy.

Milk is an option as well if you choose. Egg wash is one of my favorite things to do. If you wish to, you may also include seeds and other ingredients here. Once they are properly brown, remove them from the oven and allow them to cool on a wire rack before serving.

How to know when bread is ready to bake

When baking bread, it is critical to judge the progress of the dough by its behavior rather than by the time specified in the recipe. However, while the recipe serves as a decent general guide, the temperature of your dough when it is first made, as well as the weather and the temperature of your space, can all have an impact on how quickly it rises. In order to determine when the dough is ready to be baked, gently probe it with your finger is the best method. If it immediately comes back to life, it is not yet ready to be used.

Remember to prepare your oven around 30 minutes before you anticipate your dough will be ready to ensure that it has enough time to fully warm.

If this does happen, simply place them in the refrigerator to prevent them from over proofing while you prepare your oven to 350 degrees.

How to tell if you have over proofed your buns

This does happen from time to time, and it’s a great disappointment. Either you forget about your buns rising and they overproof, or you leave them proving for an excessive amount of time. Because the yeast creates all of its gas while performing its second proof, it has nothing left to provide when the bread is baked in the oven. It’s a shame, but it does happen. It is likely that your buns will deflate during the egg washing process if you have over proofed them. Then, because there is no gas to raise the bread in the oven, overproofed dough doesn’t do much in the oven.

See also:  Where Can I Find Footlong Hot Dog Buns

Scaling the recipe for larger or smaller burger buns

In order to save time, I produced 9 burger buns with my dough, each weighing around 90g in total. Making them in whatever size is completely up to you. To get the weight of each bun, weigh the entire batch of dough (it should weigh around 810g, but weigh yours just to be sure), then divide the total weight by the number of buns you want to make to get the weight of each ball of dough. Each bun would weigh 67.5g if you were to make 12 of them, for instance. It’s important to remember that if you make the burger buns smaller, the rising time for the second proof will be shorter.

Can you make Burger Buns ahead of time?

To get a head start on creating these soft burger buns, you may let them rise overnight in the refrigerator before baking them. My preferred method is to prepare the dough and then let it to rest on the counter for approximately 15 minutes before putting it into the refrigerator to begin the initial rising process. I tried it overnight, but you could probably get away with 3 hours in the fridge if you wanted to create the dough in the morning and use it later in the day for something else. When dealing with yeasted dough, keep in mind that the fridge is your best friend – if, for whatever reason, the dough is going to rise before you need it, simply drop it in the fridge to slow down the rising period until you are ready to use it.

You should be able to shape the dough into burger buns right out of the fridge, but if it seems a bit stiff, let it aside for about 10 minutes to soften.

It’s important to remember that starting with cold dough will require you to add additional time to the second rise. Follow the dough’s appearance rather than the time specified in the recipe. It all relies on the temperature of your beginning dough as well as the surrounding environment.

FAQ for Soft Burger Buns

Is it necessary to use bread flour? Yes. It is required for the dough’s strength. If you live anywhere other than the United States, bread flour is frequently referred to as high quality or strong flour. If bread flour is not readily accessible in your country, you might substitute some important wheat gluten to give the loaf more structure. Is it possible to create this recipe by hand? No. It is a very sticky dough that need the use of the mixer to generate strength. What is the best way to store Burger Buns?

  1. On the first day, I normally eat them raw, then lightly toast them the next day.
  2. Yep!
  3. Defrost at room temperature for best results.
  4. Is it okay to use active dry yeast?
  5. In order to make the tangzhong, you must first place it in the stand mixer bowl as you would normally, then add the cold milk.
  6. Add the sugar first, followed by the yeast, and allow it settle for 5-10 minutes, or until frothy.
  7. Is it possible that the heated Tangzhong will kill the yeast?

The ice-cold milk helps to chill it down.

If you are using active dried yeast, you will need to chill the tangzhong before activating the yeast in lukewarm milk and then continuing the recipe.

Nope!

Take a look at the photographs for buns baked without rings; they are a little shorter, but they work just well.

Yes!

It will fit neatly into a 9″x13″ (20x30cm) pan and will yield 12 sliders when baked in this size.

What happened?

If you are utilizing the rings, you may notice that they have a slight fold around the edge and that the crust has become a bit wrinkled.

You didn’t do anything wrong, believe it or not.

Where did you acquire the rings that you utilized for your project?

Is it possible to include sesame seeds?

Place them on immediately after applying the egg wash.

Is it necessary for me to use the milk powder? You should be alright if you do not include it, however I have not tried it that way yet.

For more Bun and Roll Recipes, check out:

You may write a review below if you tried this dish and want to tell me how it turned out. I would much appreciate your feedback! Also, please remember to tag me on Instagram if you manage to make it there!

A note on salt and oven temperature

It is critical to pay attention to the sort of salt that is required for in a particular recipe. Unless otherwise specified, I use Diamond Crystal salt throughout my recipes; if you want to use another type of kosher salt or plain table salt, you will need to modify your measurements proportionately because some salt is’saltier’ than others. Morton’s salt is twice as salty as table salt, therefore you will only need half the amount. The same may be said for conventional table salt. I’m still working on obtaining gram measurements for salt across my recipes, but I’m getting closer to it.

Changing the temperature of your oven when using the fan or convection setting will be necessary.

Using the double / triple function in the recipe card

My recipe card has a ‘1X, 2X, and 3X button, which you can use to multiply the recipe by the number of times it has been multiplied. This can be used to multiply a recipe by two or three times. Please keep in mind that this simply doubles the amounts of the items shown in the ingredients list, NOT the quantities listed in the technique. If the procedure of the recipe calls for certain amounts or pan sizes (for example, weigh out 150g brown butter), you will need to scale this figure manually.

It is usually a good idea to thoroughly go over a recipe before doubling it to ensure that everything is correct.

You may find a list of my favorite tools and equipment in my blog article, which you can find here.

Why is this recipe in grams?

I give my baking recipes in grams since it is the most precise method to measure ingredients. Cups are not only wrong, but their volume varies from country to country. I’m not going to be able to supply a universal cup measure that will work for everyone. Posting in pounds, on the other hand, eliminates this problem. For those who would like to have the recipe in cups, you are welcome to convert it yourself using Google; but, please don’t ask me to do it since I am not comfortable offering a recipe using a method that I have not personally tried.

If you would want a recommendation, this is the scale that I use.

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Description

These incredibly soft burger buns are a lot of fun to prepare and are also quite simple.

They make use of the Tangzhong process, which results in a very soft burger bun that remains soft for days after it is baked. It is possible to make these burger buns in bun rings or freeform, and they freeze incredibly well both ways. Tangzhong

Dough for Burger Buns

  • Tangzhong in its entirety
  • 2 tablespoons (7 grams) instant yeast
  • 30 grams (7.5 grams) milk powder
  • 1 12 teaspoons (7 grams) kosher salt
  • 1 egg, at room temperature
  • 360 grams (7.5 grams) bread flour
  • 45 grams (7.5 grams) salted butter, at room temperature Egg wash (one egg whisked with one tablespoon of water)

TANGZHONG

  1. In a medium saucepan, whisk together the milk and bread flour until smooth. Stir continually while cooking over medium heat until the mixture thickens and forms a paste, about 10 minutes. Remove the pan from the heat and transfer the contents to the bowl of a stand mixer.

BURGER BUN DOUGH

  1. Add the cold milk and stir to integrate, making sure the mixture is not hotter than lukewarm with your finger before serving (the cold milk should cool the hot tangzhong enough). Combine the sugar, yeast, milk powder, salt, egg, and flour in a mixing bowl. Transfer the mixture to a stand mixer fitted with a dough hook
  2. Mix the dough on medium speed for 12-15 minutes, or until it is smooth and elastic and has begun to pull away from the edges of the bowl. Remember that it is sticky, but if you have created it by weight, you will not have any problems with it. Make use of a timer and take a break from the mixer if you find it necessary. If the dough still isn’t coming together after that time and you’re concerned, add flour a teaspoon at a time until the dough just comes together
  3. Mix in the butter for a further 5 minutes, or until it is completely integrated. Smooth and elastic dough that passes the windowpane test should be used to make the doughnuts. Turn the dough out onto a work surface and lightly flour it if necessary before forming it into a tight ball with a bench scraper or your hands. Transfer to a greased mixing basin and enclose the mixing bowl in plastic wrap. Place the dough in a warm place and let it rise until it has doubled in size, about 1 12 hours. Prepare a lightly floured surface for the dough to be turned out on. If you are using bun rings (I used 100mm rings for 90g buns), gently lubricate the rings before using them. Divide the dough into 9 equal parts, with each component weighing around 90 grams. Take one piece of dough at a time and flatten it before tucking it into a ball, then turning it seam side down and rolling into a tight ball by cupping your hand to form a ‘claw’ shape and using the strain from the counter to roll it firmly. Place to one side and loosely cover with plastic wrap. Make a group of dough balls on your counter with a little space between them so that they don’t touch each other and repeat the process with the remaining dough pieces. Set aside the buns for 10 minutes, after which you should give them a brisk roll to tighten them back up. Place them in the rings that have been made or on baking sheets that have been spread apart. Due to their high rising nature, make sure they are placed far enough apart – you may put 5 on one pan and 4 on the other pan. Alternatively, you might space them closer together so that they bake together. The buns can be covered with a lid or some lightly greased plastic wrap, or a second sheet pan turned upside down can be used to serve as a lid. Allow the buns to rise for around 1 12 hours more. You want them to puff out and double in size, and when you softly touch on one of them, it should leave a slight depression that doesn’t quite spring back to its original shape. Take a look at the photographs to see how they seem just after rolling and then rising. Remember that rising time is dependent on your environment, so judge the dough by how it looks rather than by how long it has been rising. Approximately 20 minutes before the dough is ready to be baked, preheat the oven to 360°f / 185°c. Egg wash should be applied to the buns. If you’re baking in rings, only coat the visible portions
  4. If you’re baking plain buns, brush the corners as well as the center. then bake for 15-18 minutes, or until they are a rich golden brown color, until they are done. Remove the dish from the oven and, if applicable, remove the rings. Allow for 10-15 minutes of cooling time on the pans before transferring to a wire rack to cool fully before serving. While cooling, the buns will wrinkle a bit, and if you used the rings, the edge may not stay fully straight and may fold in on itself a little – this is typical owing to the fact that they are so soft and need not be worried about

Keep leftovers in an airtight jar at room temperature for up to 5 days; they should retain their delicate texture this way. These can also be stored in the freezer. After the first day or two, you can toast the buns if they are still too soft. Bread, Tangzhong, Burger Buns, Milk Bread, Soft Burger Buns are some of the keywords to remember.

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