Soft Burger Buns

10 Buns
45 min

I absolutely love fakeaway Fridays at home. Just like millions of people across the globe, I’ve taken the opportunity to have a healthier lifestyle as one of my goals for the year so instead of takeaways every Friday, I try to make the things I love at home.


I’ve been playing around with a few burger bun recipes and finally found one that’s an absolute keeper! These buns are not only incredible fluffy inside, they have a lovely crust and they stay fresh for soooo long which is usually a bit tricky with homemade bread. I hope you give them a try and you love them!

Get your ingredients ready

Mix together dry and wet

Add egg and salt

Kneading

After kneading

Place dough into lightly oiled bowl

After proving dough

Divide and shape into buns

Prove buns

Golden brown

Beautiful crust

Soft and fluffy inside!

Recipe details

  • 10  Buns
  • Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
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Ingredients


  • 300 ml semi-skimmed milk
  • 50 g butter, melted
  • 500 g bread flour
  • 1 tbsp sugar
  • 2.25 tsp instant or active dried yeast
  • 1 egg
  • 1 tsp salt
  • 1 egg, lightly whisked for eggwash
  • 1 tablespoon sesame seeds, optional

Instructions


Warm milk in a saucepan until slightly warm (c. 105 F) then stir in melted butter. In a bowl, whisk together dry ingredients EXCEPT salt and pour the milk and butter mixture over the flour and stir to combine. Cover and set aside for 15 - 20 minutes. Tip: this step makes kneading the dough easier and results in a much fluffier result.
Add salt and lightly whisked egg to flour mixture then stir to combine until a sticky dough forms. Transfer to lightly floured surface and knead for 5 minutes until dough is smooth and no longer as sticky. This is a soft dough but try not to add too much flour whilst kneading. Tip: this step can be done in stand mixer attached with a dough hook.
Place dough into lightly oiled bowl and leave to prove until doubled in size (45-70 minutes depending on your environment).
Divide dough into ten pieces. I weighed mine however you can also approximate. Shape into balls and pat to flatten them place into a baking pan with at least 2 inches space in between each bun. Leave to prove for 30-35 minutes whilst pre-heating the oven to 200 C.
Once proved, brush rolls either with milk or egg wash (lightly beaten egg) and sprinkle sesame seeds if desired. Bake for 12-15 minutes until risen and golden brown. Leave to cool on a cooling rack fully before slicing. Enjoy!

Tips

  • You can use plain flour if you don’t have bread flour, however the texture will be a little different. The crust will be a lot softer and the bread will be on the cakier side.
  • You can use whole milk just use 200 ml and dilute with 100ml water.

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