Quick Homemade Burger Buns Without Yeast
This easy, no-yeast recipe for Quick Homemade Burger Buns is a family favorite, and it only takes six ingredients and 45 minutes to put together. With my latest and greatest creation: handmade burger buns, the no-yeast bread (and numerous other lovely carbohydrates) celebration continues this week. Many years ago, I attempted to make burger buns entirely from scratch, and the results were nothing short of remarkable. As much as I appreciate the benefits of a yeasted bun that rises not once, but twice for 60+ minutes, there are times when we need hot, doughy burger bun pleasure in a fraction of the time.
The solution can be found in the correct proportions of flour, baking powder, and milk used in baking.
The absence of yeast results in the absence of a characteristic rise, which is responsible for the fluffy, pillowy texture of traditional buns.
Warming the milk before combining it with the dry ingredients makes it easier for it to combine with the flour, resulting in a softer dough overall.
- You have complete control over the shape and size of your buns.
- It is possible to get around 10 slider rolls from this amount of meat.) However, when it comes to utilizing these buns, don’t limit yourself to classic beef or turkey burgers.
- Basically, homemade, yeast-free burger buns may be used to serve a variety of foods, including shredded smoked pork and chicken salad, meatballs, and chicken Parmesan.
- Join Just a Taste and you’ll receive new recipes, meal ideas, and a newsletter delivered directly to your email.
- 2 cups all-purpose flour, plus more flour for rolling out the buns 2 1 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt 2 tablespoons olive oil
- 1 big egg white, combined with 1 tablespoon water (optional)
- 3/4 cup hot milk (see Kelly’s Note)
- Sesame seeds for garnish (optional).
- A large mixing bowl should be used to mix together the flour, baking powder, garlic powder, and salt. Stir in the milk and olive oil until everything is well blended, using a spatula if necessary. Turn out the dough onto a lightly floured work surface and knead it for 1 minute, or until it comes together into a smooth ball. (Be careful not to overwork the dough.) Allow for 15 minutes of resting time by covering the dough with a moist cloth. Preheat the oven to 400 degrees Fahrenheit when you are ready to bake. Prepare a baking sheet by lining it with parchment paper. Sprinkle a little flour on your work surface before dividing the dough into six equal pieces. Each piece should be rolled into a ball and flattened into a 4-inch disk. Placing the buns on the parchment-lined baking sheet and spacing them at least 2 inches apart is recommended. Brush the tops of the buns with the egg white wash and then sprinkle them with sesame seeds (optional)
- Bake for 20 minutes at 350°F. Bake the buns for 18 to 22 minutes, or until they are golden brown and no longer doughy in the center. Before cutting and serving the buns, turn off the oven and allow them to cool completely.
- The milk should be only slightly warm to the touch when it is served. You may reheat it in the microwave for about 30 seconds or in a small saucepot on the stovetop for approximately 5 minutes
- Have you tried this recipe yet? Don’t forget to give it a star rating at the bottom of this page.
Kelly Senyei of Just a Taste created this recipe. Please do not reprint this recipe without first obtaining my consent. In order to showcase this recipe on your website, please rewrite the technique of preparation and include a link to this page as the source of inspiration.
The following are the nutritional values: 216kcal, 34g carbohydrates, 6g protein, 1 g saturated fat, 3mg cholesterol, 411mg sodium, 244mg potassium, 1g fiber, 2g sugar, 49IU vitamin A, calcium: 106mg, iron: 2mg
Kelly Senyei of Just a Taste contributed the recipe. Unless I give you permission, please do not reproduce this recipe. In order to showcase this recipe on your website, please recreate the technique of preparation and include a link to this page as the original source. Thank you! The following are the nutritional values: 216kcal, 34g carbohydrates, 6g protein, 1 g saturated fat, 3mg cholesterol, 411mg sodium, 244mg potassium, 1g fiber, 2g sugar, 49IU vitamin A, calcium: 106mg, iron: 2mg.
love the recipes on just a taste?
Take a look at my cookbook! Obtain a copy of The Secret Ingredient Cookbook, which includes 125 brand-new family-friendly recipes with unexpectedly delicious twists!
Baking Powder Hamburger Buns
The original recipe makes six servings. The ingredient list has been updated to match the number of servings stated.
- Preheat the oven to 400 degrees Fahrenheit. Cooking spray should be sprayed onto a baking sheet. Advertisement
- In a large mixing basin, whisk together the flour, baking powder, sugar, salt, and baking soda until well combined. In a separate bowl, mix the buttermilk and eggs and beat on low speed for 30 seconds, then on high speed for 1 minute. When baked, the dough will be sticky and will resemble frosting in appearance. Using damp hands, scoop out 6 to 8 equal chunks of dough and lay them on the baking sheet that has been prepared, mounding the dough slightly to form a bun shape. Brush each bun with a little more water and smooth the tops and sides of each bun. As a finishing touch, sprinkle with sesame seeds. Bake for 15 minutes, or until golden brown, in a preheated oven. Remove from oven and set aside to cool. Buns should be sliced lengthwise. Toss with burgers or any other type of meat, poultry, fish, or vegetables
Because the dough is sticky, have a bowl of water nearby so that you may wet your hands before scooping out the dough for each bun and smoothing down the tops of the rolls.
Per serving: 210 calories; 7.7 grams of protein; 37.4 grams of carbs; 2.9 grams of fat; 63.2 milligrams of cholesterol; 1114.1 milligrams of sodium. Nutrition in its entirety
Milk Burger Buns (Without Yeast) Recipe by Esther Kelvins
Please note that this is the final dish that you may watch as a guest this week. Create a free account to access an infinite number of recipes. This is something you just must try. I recall my very first recipe, in which I just made regular buns and was pleased with the results. So, today I decided to give it a little tweak, and the results were really delicious. recreateadish15-25min
- All-purpose flour
- 1/4 cup yogurt (use any flavor of your choosing)
- 1 tablespoon milk powder (optional)
- 2 cups melted butter
- Everything (except the milk) should be whisked together
- Gradually add the milk and mix until a fine dough is formed. Prepare your baking pan or mold by brushing it with oil and setting it aside
- Preheat the oven to 350°F and continue to knead the dough for another 5-7 minutes. Divide your dough into the amount of portions you choose, for example, 3, 6, or 8, and form them into balls. Fill your baking pan/mold with the dough and brush it with milk
- At this stage, you may add some sesame seeds and finish with a drizzle of olive oil. Bake for 15 to 25 minutes. I cooked my for 25 minutes at 200 degrees Celsius. After baking, take the cookies from the oven and set them aside to cool fully before serving. Goodluck
Homemade Hamburger Buns in 20 Minutes
Even while preparing meals from scratch is nearly always more nutritious, it is not necessarily more time-efficient. Fortunately, these whole wheat hamburger buns cooked from scratch are both healthful and quick to prepare! These buns are extremely simple to make for supper since they require no yeast and only a few minutes of prep time.
Healthy Homemade Burger Buns – Health Benefits
These buns are made with nutritious grains and contain no processed sugar. Even better, thechia seed topping contains omega-3 fatty acids! When compared to the extensive ingredient list from the leading brand of “healthy” whole wheat hamburger buns, these buns are the clear victor since they include only eight simple, nutritious, and economical ingredients. Whole Wheat Hamburger Buns are made with the following ingredients: WHOLE WHEAT FLOUR, WATER, SUGAR, WHEAT GLUTEN, YEAST, SALT, SOYBEAN OIL, MOLASSES, RAISIN EXTRACT, CALCIUM PROPIONATE (PRESERVATIVE), WHEAT BRAN, ETHOXYLATED MONO- AND DIGLYCERIDES, ASCORBIC ACID (DOUGH COND I won’t go into detail on the health risks associated with any of these commercial additives, but if you’re interested in learning more, here are a number of additional resources: The Environmental Working Group has developed about 500 different ways to build a yoga mat sandwich (including how and why to avoid azodicarbonamide).
What exactly is soy lecithin, and why is it used in so many different foods and products?
By purchasing things via these links, you will pay the same amount as you would otherwise, but a small percentage of the transaction will be donated to Back To The Book Nutrition in order to further the work of the organization. Thank you very much!
What’s In These Healthy Homemade Hamburger Buns?
- Whole wheat flour is high in fiber and B vitamins, and is used in baking. Straightforward, whole-milk yogurt is an excellent source of calcium and protein. Farm-raised butter is high in antioxidants and beneficial cholesterol. The antioxidant properties of raw honey, as well as its antimicrobial properties, make it an excellent choice. Chia Seeds – Chia seeds are a good source of omega-3 fatty acids as well as fiber. baking powder – Because these buns do not require the use of yeast, they are extremely easy to prepare. A small amount of baking powder is used to help them rise and achieve a lighter texture.
How To Make Homemade Hamburger Burger Buns In 20 Minutes!
In a large mixing basin, whisk together the flour, baking powder, and sea salt until well combined. In a separate bowl, combine the yogurt, butter, and honey; add to the dry ingredients and whisk just until everything is evenly distributed. Knead the dough with clean hands until all of the ingredients are well mixed together. As needed, add extra flour until the mixture can be shaped into little balls. Form 8 balls of dough and lay them on baking pans lined with parchment paper (I use two sheets for fast, even cooking).
Lightly beat the egg and use a pastry brush to lightly brush it over the tops of each bun to seal in the moisture.
Prepare the surface by baking for 15 minutes, or until it is firm and very faintly golden (they will not brown much).
Fast and Easy
In addition to its nutritious value, this meal is quick to prepare and quite adaptable.
- You may use white or whole wheat flour in this recipe. You have the option of making them full size or smaller for sliders. Depending on what you have on hand, you may substitute maple syrup for the honey and sour cream for the yogurt in this recipe. Because they do not contain yeast, you may enjoy nutritious, handmade bread buns without having to wait for the dough to rest or rise.
The majority of the time, I’m putting it together at the last minute, and my hasty measurement has resulted in the same texture and taste each and every time I’ve made them. Children can even assist with this recipe because a small amount more or less of an item will not significantly alter the outcome.
Yeast Free Buns vs. Traditional Buns
It should be stated up front that baking without yeast will never provide the light and fluffy texture that a slow rise dough will produce. HOWEVER, if you’re pressed for time, this is the next best alternative. Although it is somewhat denser than a “genuine” hamburger bun, the baking powder gives it enough lift to feel like a “real” hamburger bun. And the flavor is absolutely perfect. Wasn’t that lightning-fast? And it’s simple? And how about being healthy? If you give this a shot at home, I’d love to know how it turns out!
These buns pair well with:
15-minute salmon burgers made from scratch Simple Barbecue Recipes Oven-baked pulled pork (or beef) in a slow cooker or the oven Salad de Rotisserie de Poulet
- 3 1 1/2 cups plain whole milk yogurt
- 4 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup or more whole wheat flour Half a cup softened butter (I use salted butter)
- 3 tablespoons honey
- 1 egg plus chia seeds for sprinkling
- Preheat the oven to 375 degrees Fahrenheit. The flour, baking powder, and sea salt should be mixed together in a large mixing basin. In a small bowl, combine the yogurt, butter, and honey
- Add to the dry ingredients and whisk just until incorporated
- Serve immediately. Knead the dough with clean hands until all of the ingredients are well mixed together. Additional flour should be added as necessary until the dough can be rolled into balls
- Form 8 balls of dough and lay them on baking pans lined with parchment paper (I use two sheets for fast, even cooking). Using your fingers, gently push down on the top of each ball to flatten somewhat and form a bun shape. Lightly beat the egg and use a pastry brush to lightly brush it over the tops of each bun to seal in the moisture. Sprinkle chia seeds on top of the dish. Prepare the surface by baking it for 15 minutes or until it is firm and very faintly browned (they will not brown much). Remove from the oven and let aside to cool completely before slicing
This recipe yields 8 medium-sized buns or 6 giant buns. Alternatively, the same recipe might be used to make dinner rolls or hot dog buns.
Gluten-Free Hamburger Buns (Yeast-Free)
8 medium-sized buns or 6 giant buns may be made using this recipe! It’s possible to use the same recipe for dinner rolls or hot dog buns as well.
How to Make Gluten-Free Hamburger Buns:
The bottom line is that all we have to do is mix moist and dry forces and bake! In a large mixing bowl, combine all of the wet ingredients (eggs, milk, oil, cider vinegar, honey). Separately, combine all of the dry ingredients in a large mixing basin. Combine the wet ingredients in a large mixing bowl until well-combined. Combine the dry ingredients in a large mixing bowl until well-combined. Pour the wet mixture into the mixing bowl with the flour mixture, and whisk thoroughly to combine the ingredients.
Make hamburger buns in a hamburger bun pan (also known as a muffin top pan or a cinnamon roll pan) or English muffin rings by spooning the hamburger bun dough into the pan.
This is completely optional! Allow the buns to cool for at least 10 minutes after baking before slicing and consuming them. Make use of your burger buns as a fluffy carby caravan to transport all of your delectable burgers.
If you want to produce your own gluten-free flour blend, simply substitute 1 cup rice flour, 2/3 cup potato starch, and 1/3 cup tapioca flour for the gluten-free flour mix. You may also use arrowroot flour for the tapioca flour. Instead of 1 cup rice flour, 12 cup millet and 12 cup rice flour can be used. You have a number of alternatives! Increase the batch size to create more buns in a single batch. However, doubling the recipe involves no more effort, and you will have buns for days if you prepare the full batch.
How to Store Gluten-Free Hamburger Buns:
If you have any leftover buns, just throw them in a zip-top bag and store them in the freezer for up to 1 month at room temperature. Thaw for 20 minutes at room temperature before slicing, toasting, and preparing to use! Keep an eye out for a fantastic burger recipe that incorporates these buns! In the meanwhile, put your best foot forward! Get your bun in a tizzy!
My cookbook,Paleo Power Bowls, is now available!CLICK HEREto check it out. Thank you for your all your support!
Make these gluten-free hamburger buns and post a photo on Instagram with the hashtag #TheRoastedRoot to show us what you made with them!
- Preheat the oven to 375 degrees Fahrenheit and prepare your hamburger bun (or muffin top) pan or English muffin rings by lining them with parchment paper. Because the pan is non-stick, you won’t have to spray it with oil before using it. Toss together all of the dry ingredients (gluten-free flour through sea salt) in a large mixing bowl until combined. In a separate mixing bowl, whisk together the remaining (wet) ingredients (non-dairy milk through honey) until well combined. In a large mixing basin, combine the wet mixture with the dry ingredients by stirring vigorously until everything is completely combined. By hand or with a hand mixer, beat the mixture vigorously for 2 minutes. Fill the hamburger bun mold with the hamburger bun dough. Garnish with minced garlic and sesame seeds, if desired. 20 to 24 minutes, or until buns are completely done through and golden brown, should be roasted on the middle rack of the oven. Allow 10 minutes for the buns to cool before removing them from the pan. Buns may be sliced in half and used to make your favorite burgers.
Yield4Serving Size1 of 4Amount Per ServingCalories394 Calories per serving The total fat is 12g, the unsaturated fat is 0g, and the carbohydrate content is 64g. Fiber3gSugar3g Protein8g
Burger Buns: the easy, soft bun recipe
Many home cooks seldom consider the possibility of preparing their own hamburger buns. They either believe it is too tough or that the buns will not turn out in the same manner as the ones served in the restaurant, depending on their perspective. We’re here to tell you that cooking buns from home is simple if you follow this recipe to the letter. The flavor of these buns is strong and intense. They have a subtle sweetness to them, and the texture is soft and fluffy, which is ideal for holding all of your hamburger fixings.
Water, milk, vegetable oil, flour, yeast, and a few sesame seeds are all used in the preparation of this bread.
How to make Burger Buns from scratch
Even though it is not difficult to make burger buns from scratch, you will need to be patient during the process. After combining all of the ingredients and kneading until smooth, the dough will need to rest for a few hours to let the gluten to fully develop. Following these rising times, the buns are formed and cooked until they are light golden in color.
Tips for the Best Hamburger Buns
To create vegan hamburger buns, combine 4 34 cups flour, 2 tbsp sugar, 2 14 tsp quick yeast, 2 tsp salt, 1 12 cups warm water, and 4 tbsp olive oil in a large mixing bowl until well combined. Continue with the recipe as you normally would. To prepare burger buns without yeast, combine 2 cups flour, 2 teaspoons baking powder, 12 teaspoons garlic powder, 1 teaspoon salt, 34 cup milk, and 2 tablespoons olive oil in a large mixing bowl. Continue with the recipe as you normally would.
How to store Burger Buns
The handmade burger buns may be kept at room temperature for up to 4 days if they are stored in an airtight container.
You can also freeze them; just make sure to wrap them well in plastic wrap.
Combine half of the bread flour with the water, milk, oil, eggs, sugar, and yeast in a large mixing bowl. Mix until a loose batter is formed. Now, pour in the remaining flour and salt, and stir until the dough is light and fluffy but not too moist. Using a dough scraper or a knife, scrape the dough off the surface with one hand and knead it into a smooth, elastic ball with the other. You will need to knead the dough for 5-6 minutes until it comes together smoothly. After that, continue to stretch and fold the dough scrape for another 8-10 minutes, even though the dough will still be extremely sticky, which is a good thing.
- Wrap the dish in plastic wrap and set aside for an hour to prove.
- Stretch it out and fold it into thirds, then rotate it 90 degrees and repeat the process once more.
- Remove the meat from the bowl onto a lightly greased board and cut into 6 equal pieces using a sharp knife (around 125g) Form into loose balls and wrap in plastic wrap to allow for 15 minutes of fermentation.
- Fold in the sides and press the center together with two hands to form a tight ball.
- For regular buns, simply set them on a baking sheet lined with parchment paper and bake for 15 minutes.
- Apply a little coating of water to the surface and sprinkle with sesame seeds.
- Remove the pan from the oven and let it to cool on a cooling rack before using.
You can use this recipe to make little hamburger sliders on miniature buns, which is a great idea if you want to serve mini hamburgers as appetizers.
Yeast-Free Hamburger Buns
Hamburger Buns made without the use of yeast, with the option of baking them in a pan. These buns are really simple to make – there is no need to use yeast! When I originally prepared these hamburger buns, I was in a rush, so I combined my flour mix with my own vegan soy-buttermilk, along with a little water and baking powder, and then pressed the buns onto a hot skillet till golden brown. To be honest, I was worried they would come out terrible, just like virtually everything else I does when I’m pressed for time – but fortunately, I was proven completely incorrect.
On my second attempt, I cooked them in the oven, and they turned out to be rather tasty as well.
My new oven performs somewhat better.
You may use these buns to carry any sort of vegan burger (for example, check my recipe for Kidney Bean Burgers), but you can also use them in a more sandwich-like fashion to hold any other kind of vegan “meat” or veggies of your choosing (tomatoes, avocados, a slice of tofu, etc.).
Alternatively, you may serve them as dinner rolls. Hamburger Buns Made Without Yeast
- IN THE OVEN: Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper. Set aside for approximately 5 minutes after combining the milk and apple cider vinegar in a small mixing basin. Combine the flour, baking powder, and salt in a large mixing basin. Combine the flour mixture with the water and milk mixture and whisk until just mixed
- Knead the dough and add more flour if it is necessary. IF USING A PAN: Preheat a large, lightly greased frying pan over medium heat. Form 4-6 buns, sprinkle them with sesame seeds, poppy seeds, chili flakes, or onion, and bake them in a pan or in the prepared oven until they are golden brown. OVEN: Preheat the oven to 350°F and bake for 15-20 minutes, or until golden brown. PAN: Preheat the oven to 350°F and bake for 10-15 minutes on each side. Serve as soon as possible
40-Minute Hamburger Buns
Preparation time: 20 minutes plus resting 10 minutes in the oven
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.
- 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
- 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
- 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.
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.
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
- 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
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
With the help of these extremely amazing ring molds that my friend Campbell produced for me, I created these burger buns! It is the perfect size for making burger buns, as they are 10cm in diameter and 3cm in height. With the ring, the bun rises uniformly while also developing a pretty attractive ring around the edge, which makes it ideal for burger buns and other bun-shaped items like sandwiches. You are not need to utilize the rings if you do not like to do so; the product will still function well.
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.
There is nothing more frustrating than realizing your buns are ready to bake only to discover that your oven is still chilly. 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.
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.
Follow the dough’s appearance rather than the time specified in the recipe.
FAQ for Soft Burger Buns
To get a head start on creating these soft burger buns, you may let the dough rise overnight in the refrigerator before starting. 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 first rising cycle. I tried this over night, but you could probably get away with 3 hours in the fridge if you wanted to prepare the dough in the morning and use it later in the day for a quick breakfast.
If the dough is rising too quickly and you don’t want to wait until the last minute, put it in the fridge to slow down the rising period.
You should be able to shape the dough into burger buns right out of the fridge, but if it seems a bit hard, let it aside for 10 minutes or so to rest.
It is more important to judge the dough by how it appears than than how long it takes to make it. Everything is dependent on the temperature of your beginning dough as well as the surrounding conditions.
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
You may write a review below if you tried this recipe and want to tell me how it turned out. I’d much appreciate your feedback! If you manage to make it, please remember to tag me on Instagram.
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.
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)
- 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
- 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
- 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
- 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
- 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.