Homemade Burger Buns
These Homemade Burger Buns are super soft, fluffy, and simply heavenly. This recipe is super easy and way better than buying buns from the store. Can you believe these buns are made without eggs and butter?
The moment you will bite this burger bun, I am sure you will definitely fall in love with it. I bet you will want to make these buns again and again in your kitchen rather than buying them from the store.
The best burger experience totally depends on the perfect burger bun and the patty. If you have a perfectly tasting burger patty, base sauce, toppings, and a store bought bun then it will make or ruin the whole game. My airy, soft, and flavorful burger buns will take any burger to a next level.
These homemade burger buns are very versatile. You can use them for making burgers and sandwiches for sure! These will go with your favorite patties or my quinoa veggie burger with tofu. Another beautiful burger recipe is coming up next week.
I have been making these burger buns for a while and now I’m ready to share the recipe with you all after so many trials. My bread baking journey started by kneading the dough by hand. Later on I bought a hand mixer with a dough hook attachment for making the bread. I have made enormous amounts of bread since then.
As I was baking so much bread, My husband gave me a KitchenAid stand mixer last Christmas. I was totally thrilled and super excited to try my hands on 🙂
Now, I will share the burger buns recipe using my stand mixer. You can definitely make them by kneading the dough with your hands or using a hand mixer.
Table of Contents
Ingredients
- All purpose flour
- Milk powder
- Active dry yeast
- Water
- Salt
- Sugar
- Sesame seeds
- Milk
- Oil
How To Proof Bread?
What is proofing?
Proofing is the step in the bread making process that activates the yeast and helps the dough rise. It creates the desired texture of the bread.
The proofing can refer to any stage of fermentation, but it is especially associated with the final rise after shaping the bread, just before baking.
Burger Buns Step By Step Recipe
Activating The Yeast
In a mixer bowl or large bowl, add warm water (about 105℉), sugar, and active dry yeast. Mix it with a whisk and cover the bowl with a kitchen towel. Let the mixture sit for 10 minutes and allow the yeast to bloom.
Making The Dough
In another mixing bowl, add the flour, milk powder, and salt. Mix everything well. Add the flour mixture little at a time to the yeast mixture.
Begin to mix the dough with your hands or use a hand mixer or a stand mixer with a dough hook attachment.
Mix the dough at a low speed at the beginning and increase the speed to medium once you add all the dry ingredients.
Knead the dough for about 7-8 minutes at medium speed until it is smooth and elastic.
Add 2.5 tbsp of oil to the dough, keeping the leftover oil aside for later, and combine everything together for about 2-3 minutes. You might find the dough is very sticky to handle then cover the dough and wait for 5-8 minutes.
If you find the dough is still sticky, sprinkle around 1-2 tbsp flour and keep kneading it until the dough forms together into a smooth ball for about 3-4 minutes. The dough should form into a smooth ball, clearing all the sides of the bowl.
Kneading The Dough With Hands
After mixing the dry ingredients into the wet ingredients, mix them together for 5 minutes.
Turn the dough out onto your clean kitchen countertop and start kneading the dough. Personally, I use a dough mat. Knead the dough by pushing with the base of your palm and bring the dough back to you to reform into a ball. Keep kneading the dough for about 8-10 minutes or until it feels soft and pillowy. It should have a stretchy and smooth exterior. Add some oil and keep kneading the dough for 2-3 minutes.
You can drizzle a few drops of oil on the work surface if the dough is too sticky to handle or add 1-2 tbsp water if the dough is too dry.
Proofing The Dough
Grease some leftover oil into a large bowl. I have used the same mixer bowl itself. Transfer the dough to the bowl. Spread some oil on top of the dough. Cover it with a kitchen towel. Allow the dough to proof in a warm place for about 1 ½ hours or until it rises double in size. In colder temperatures, you can keep the bowl covered in an oven by keeping the light on, which will help the dough rise faster.
Shaping The Bread
Lightly punch the dough down with your fist and transfer it to a clean countertop or dough mat. Divide the dough into 8 equal parts using a sharp knife or dough cutter.
To get an even shape and size you can weigh the dough on a kitchen scale. Divide it evenly to get 8 equal sized buns.
Roll each dough ball, cover with a kitchen towel, and set aside.
Grease a baking pan and line it with some parchment paper.
Take one part of the dough, lightly knead it for 10 seconds, and pinch the dough at the bottom to form a roundel.
Cover the roundel with your palms and make circular movements to create a smooth and round-shaped bread. Using a dough scraper, straighten the sides for the perfect shape.
Transfer the bun to the baking tray. Repeat these steps with the rest of the dough balls, keeping some space between them.
Proofing The Bread
Cover the baking pan with a kitchen towel and allow the buns to proof for about 1 hour or until they double in size.
Baking The Bread
Meanwhile, preheat the oven to 400℉/200℃
Gently brush some milk on the top of the buns before baking. Sprinkle some sesame seeds on the top. The milk wash provides a semi-gloss shine, helps to brown the crust, and helps the sesame seeds to stick together.
Bake the buns for 20-22 minutes, or until they turn golden on the top and sound hollow when lightly tapped. Take them out of the oven and let them sit for 5 minutes on the countertop.
Transfer the buns on a cooling rack, cover them with a kitchen towel, and let them cool completely before slicing.
*Brush some melted butter on the top if you like – I have skipped this step.
Tips For Making Burger Buns
- Activate the active dry yeast before proceeding to the next steps. If the yeast is not active do not proceed.
- Measure the ingredients correctly. Do not add too much flour or else your bread will turn hard.
- Milk powder will help the bread remain soft and fluffy. Do not skip adding it.
- The dough should be soft, smooth, and not sticky for making perfectly soft buns.
- Grease the work surface with a few drops of oil before kneading the dough. I highly recommend using a dough mat for kneading the dough – I have found that the dough will not stick to it and is easy to handle.
- Use a sharp knife or a dough cutter for dividing the dough into equal parts and avoid tearing the dough with your hands – it will reduce the gluten strands which you have formed while kneading the dough.
- Brushing some milk before baking the buns will give them a brown color. If you skip brushing the milk, it will give a pale color to the buns.
Variations
- You can use some butter instead of oil in the recipe for buttery tasting buns. Also brush some butter on the top of buns when they are out of the oven.
- I have used regular 2% milk for brushing the buns. You can use any dairy-free milk to keep it completely vegan friendly.
- Keep these buns simple without sprinkling some sesame seeds.
- Use black and white sesame seeds for fun over the top of your buns just before baking.
How To Store Burger Buns?
Homemade bread doesn’t have preservatives so it cannot be stored at room temperature for more than 2-3 days.
Store the buns in a plastic bag or in an airtight container once they cool down completely for 3 days at room temperature.
You can store the burger buns in a plastic bag or an airtight container for 8 days in the refrigerator.
They can be stored in the freezer for 2 months in a freezer safe bag. Take them out on the countertop for 30 minutes and warm them a little in the oven just before serving them.
How To Serve Burger Buns?
These burger buns taste amazing with any of your favorite burger patties. Try my quinoa veggie burger with tofu, black bean burgers, or spiced lentil burgers.
Enjoy any kind of sandwich using these buns for a wonderful sandwich experience.
Other Bread Recipes To Try:
DID YOU LIKE THIS RECIPE?
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I will love to hear from you!
Homemade Burger Buns
Equipment
- Stand Mixer/Hand Mixer
Ingredients
- 4 cup All purpose flour
- 1 tbsp Milk powder
- 2 1/4 tsp Active dry yeast 1 packet
- 1 1/4 cup Water warm
- 1.5 tsp Salt
- 2 tsp Sugar
- 1 tbsp Sesame seeds
- 2 tbsp Milk
- 3 tbsp Oil divided
Instructions
Activating The Yeast
- In a mixer bowl or large bowl, add warm water (about 105℉), sugar, and active dry yeast. Mix it with a whisk and cover the bowl with a kitchen towel. Let the mixture sit for 10 minutes and allow the yeast to bloom.
- Making The Dough
- In another mixing bowl, add the flour, milk powder, and salt. Mix everything well. Add the flour mixture little at a time to the yeast mixture.
- Begin to mix the dough with your hands or use a hand mixer or a stand mixer with a dough hook attachment.
- Mix the dough at a low speed at the beginning and increase the speed to medium once you add all the dry ingredients.
- Knead the dough for about 7-8 minutes at medium speed until it is smooth and elastic.
- Add 2.5 tbsp of oil to the dough, keeping the leftover oil aside for later, and combine everything together for about 2-3 minutes. You might find the dough is very sticky to handle then cover the dough and wait for 5-8 minutes.
- If you find the dough is still sticky, sprinkle around 1-2 tbsp flour and keep kneading it until the dough forms together into a smooth ball for about 3-4 minutes. The dough should form into a smooth ball, clearing all the sides of the bowl.
Kneading The Dough With Hands
- After mixing the dry ingredients into the wet ingredients, mix them together for 5 minutes.
- Turn the dough out onto your clean kitchen countertop and start kneading the dough. Personally, I use a dough mat. Knead the dough by pushing with the base of your palm and bring the dough back to you to reform into a ball. Keep kneading the dough for about 8-10 minutes or until it feels soft and pillowy. It should have a stretchy and smooth exterior. Add some oil and keep kneading the dough for 2-3 minutes.
- You can drizzle a few drops of oil on the work surface if the dough is too sticky to handle or add 1-2 tbsp water if the dough is too dry.
Proofing The Dough
- Grease some leftover oil into a large bowl. I have used the same mixer bowl itself. Transfer the dough to the bowl. Spread some oil on top of the dough. Cover it with a kitchen towel. Allow the dough to proof in a warm place for about 1 ½ hours or until it rises double in size. In colder temperatures, you can keep the bowl covered in an oven by keeping the light on, which will help the dough rise faster.
- Shaping The Bread
- Lightly punch the dough down with your fist and transfer it to a clean countertop or dough mat. Divide the dough into 8 equal parts using a sharp knife or dough cutter.
- To get an even shape and size you can weigh the dough on a kitchen scale. Divide it evenly to get 8 equal sized buns.
- Roll each dough ball, cover with a kitchen towel, and set aside.
- Grease a baking pan and line it with some parchment paper.
- Take one part of the dough, lightly knead it for 10 seconds, and pinch the dough at the bottom to form a roundel.
- Cover the roundel with your palms and make circular movements to create a smooth and round-shaped bread. Using a dough scraper, straighten the sides for the perfect shape.
- Transfer the bun to the baking tray. Repeat these steps with the rest of the dough balls, keeping some space between them.
Proofing The Bread
- Cover the baking pan with a kitchen towel and allow the buns to proof for about 1 hour or until they double in size.
Baking The Bread
- Meanwhile, preheat the oven to 400℉/200℃
- Gently brush some milk on the top of the buns before baking. Sprinkle some sesame seeds on the top. The milk wash provides a semi-gloss shine, helps to brown the crust, and helps the sesame seeds to stick together.
- Bake the buns for 20-22 minutes, or until they turn golden on the top and sound hollow when lightly tapped. Take them out of the oven and let them sit for 5 minutes on the countertop.
- Transfer the buns on a cooling rack, cover them with a kitchen towel, and let them cool completely before slicing.
Notes
- Activate the active dry yeast before proceeding to the next steps. If the yeast is not active do not proceed.
- Measure the ingredients correctly. Do not add too much flour or else your bread will turn hard.Â
- Milk powder will help the bread remain soft and fluffy. Do not skip adding it.
- The dough should be soft, smooth, and not sticky for making perfectly soft buns.
- Grease the work surface with a few drops of oil before kneading the dough. I highly recommend using a dough mat for kneading the dough – I have found that the dough will not stick to it and is easy to handle.Â
- Use a sharp knife or a dough cutter for dividing the dough into equal parts and avoid tearing the dough with your hands – it will reduce the gluten strands which you have formed while kneading the dough.Â
- Brushing some milk before baking the buns will give them a brown color. If you skip brushing the milk, it will give a pale color to the buns.
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