If you’re a burger lover, you know the bun can make or break your burger experience!

A good burger bun should be soft, slightly sweet, and sturdy enough to hold up to the weight of your favorite toppings.

Keeping this in mind, here’s my burger bun recipe – you can easily make your burger buns at home with just a few ingredients!

Did you know the first hamburger was invented when a shop owner served a ground beef patty between two slices of bread to a customer when the latter was in a hurry! Isn’t that interesting?

I remember my parents took my siblings and me to the nearby Mcdonalds’, and we enjoyed our happy meals there! They didn’t take us too often, though, because of obvious health reasons :p!

And initially, when I started baking, I was intimidated by the idea of baking bread by myself.
But with practice comes perfection!

Believe me when I say you, too, will love making bread. And there can be no other recipe to start your journey with breads than this easy Burger Bun recipe.

These homemade burger buns will surely take your burger game to the next level. They’re soft, pillowy, and perfect for holding all your favorite toppings.
Let’s get started!

Burger Buns Recipe Video Tutorial

Why You’ll Love This Recipe

• The ingredients: I have used only the pantry essentials for this recipe, making it an easy-to-make-at-home recipe. 
• The techniques: In this recipe blog, I have mentioned the basic bread-making techniques to help you in your bread-baking journey. 
• The texture: This recipe gives you soft, bouncy, sturdy burger buns. You won’t want to return to the market to buy buns after this!

Important Ingredients In Burger Buns

• Instant yeast: There are different types of yeast – fresh, dry, and instant. I only use instant yeast in all my recipes, as it has more living organisms than the others, and because of its fine texture, it activates more quickly, saving time!
• Castor sugar: Yeast feeds on sugar and converts it into carbon dioxide, giving rise to our bread. In short, sugar helps in fermentation.
• Salt: This ingredient has many roles in bread baking. It heightens the flavor, strengthens the gluten, increases the dough’s carbon dioxide holding capacity, and keeps the yeast activity in check.
• All-purpose flour: This flour is versatile and can be used to make any baked product because of its gluten content (8 – 11%). For this recipe, you can also use bread flour (gluten content 12 – 14%).

How To Make Burger Buns

I used a stand mixer for this recipe, but you can follow the same steps and knead with your hands.

Mix dry ingredients: In a bowl of a stand mixer, add all-purpose flour, sugar, salt, and yeast.

Add milk & knead: Now attach a dough attachment and lightly mix the dry ingredients on low speed. Gradually add milk and mix on low speed to get an almost smooth dough.

Add butter & knead: Once the dough appears pretty smooth, add the butter and knead for another 5 – 7 minutes. The dough will appear smooth and shiny at this point. 

Do the window pane test: For the window pane test take a small piece of dough and flatten it between your fingers until it becomes like a thin film in the middle. When 100% gluten is formed, the dough doesn’t break, and you can see your fingers through the dough.

Shape & ferment: Transfer the dough to the counter and form a nice round ball. Transfer this ball to a lightly greased bowl and apply oil to the dough. Cover with cling wrap/ damp cloth and keep it for primary fermentation for around 20 – 25 minutes or until it doubles in size. 

Degas & divide: Lightly grease the work surface and degas the dough. Place it on the greased surface and divide it into two equal portions.

Shape: Form a ball by tucking dough in the center for shaping. Now flip the dough, place it in your palm or on the counter, and start rolling it. Make sure there is no seam; pinch it if there is a seam.

Final proof: Place the shaped dough balls on a lined baking tray and rest them for 20 – 25 minutes. You’ll see that the buns have doubled in size. To check for proofing, gently press the dough ball, and if the dough springs back, it has been proofed completely.

Stick sesame seeds: Spray water over the buns and sprinkle sesame seeds. It will help the seeds to stick to the buns.

Bake: Bake in a preheated oven at 200˚C on the preheat mode for 12 – 15 minutes or until golden brown.

Build your burger: Once the burger buns have completely cooled, slice them in half and add toppings of your choice.

Try this recipe and impress your friends and family with your homemade burger buns!

Chef Tips For The Recipe

Don’t rush the kneading.

Kneading the dough is the most important step in bread baking; it defines the texture of the bread. It takes roughly 7 – 10 minutes for the gluten to develop while kneading. And the correct technique also plays an important role- use stretch and combine method when kneading with hands. 

Let the bread proof!

Proofing is where you let the dough rest, and yeast starts its work. Proofing time varies with the weather conditions around us. If it’s hot, the proofing time decreases, and vice versa. The ideal temperature for yeast to work is 21 – 27°C. 

Let the buns cool!

A baked burger bun or any other bread should be allowed to come to room temperature before slicing. The steam in the bread bakes it even after we take it out of the oven. If you hurry, the bread may look undercooked. You can even use a food thermometer to check for the bread temperature when done.

How To Store Burger Buns

You can store the burger buns for 3 – 4 days at room temperature.

More Easy Recipes

If you want more easy-to-make recipes, try our Mozzarella Cheesy Buns Recipe, Rum Balls Recipe, and Stroopwafel Cookies Recipe.

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