Burger Buns are slightly crispy on the outside but soft and moist on the inside. Pack them high with toppings for the ultimate burger experience.
Imagine you are putting together the perfect burger. You gently slice the bun and place the patty on the bottom half. Next, you add a slice of cheese, onions, tomato, pickles, lettuce and your favorite sauces. The burger looks so delicious and you can't wait to taste it. Finally, you take the first bite of the burger and it tastes like pure bliss and you can hardly wait to chew that bite so you can take a second one. At last you bite into the burger again and the buns falls apart and all of the toppings spill out onto your plate. What a huge disappointment!
This Burger Bun recipe is here to save the day. Unfortunately I have had my burger bun crumble on one too many occasions so I set out to change this. These buns hold together even when they are packed with toppings and they also work great for your favorite sandwiches.
Try these buns with Air Fryer Chicken Burgers.
Ingredients
- Warm Water - Warm water is key for this recipe. Make sure to use water between 90 and 110F.
- Instant Yeast - I prefer to use instant yeast because I can quickly tell if it's fermenting.
- Granulated Sugar - Mixed with the warm water to activate the yeast.
- Salt - adds some flavor to the buns. We are keeping the salt level down because store bought breads and buns are loaded with unnecessary sodium.
- All-Purpose Flour - I used all-purpose flour for this recipe. I haven't made this recipe using any other type of flour.
- Unsalted Butter - Adds some flavor and richness to the buns.
- Egg - Make sure the egg is at room temperature.
See recipe card for quantities.
Instructions
Line a large baking sheet with parchment paper. Set aside.
Mix together warm water, yeast and sugar in a small bowl. Let this mixture sit for 5 - 10 minutes. It will look foamy once the yeast has activated.
Pour yeast mixture into the large bowl of a stand mixer. Add flour, salt, egg and butter.
Using a dough hook on a stand mixer, mix together for 3-5 minutes. The dough should be tacky and slightly sticky to touch. It should not be so sticky that it stays on your hands when you touch it. If the dough is too sticky add a pinch of flour. If the dough is too dry, add a teaspoon of water and mix thoroughly. The end result should be a slightly sticky dough.
Once the dough has formed, roughly shape it into a ball and place in a large greased bowl. Cover with plastic wrap or a clean dishtowel. Let the dough rise until doubled in size. This could take anywhere from 30-90 minutes depending on the temperature of your kitchen.
Remove dough from the bowl and punch down to remove any air pockets. Divide dough into 6 equal pieces. Gently shape dough pieces into balls. Place dough balls onto prepared baking sheet.
Use hands to gently push dough balls down. They should look like flat round discs.
Cover with a clean dish towel and let rise until puffy. This could take anywhere from 30 minutes to 1 hour depending on the temperature of your kitchen.
Preheat oven to 375F. Bake buns for 16-18 minutes or until the tops are golden. The buns will sound hollow if you knock on them. Let cool slightly before slicing. Makes 6 buns.
Hint:
It's important to measure the flour by spooning it into the measuring cup because flour gets compacted when it sits in the bag or container. If you scoop the flour with the measuring cup it will stay compacted and you will add too much flour. Use a knife to level the flour.
Substitutions
- Unsalted Butter - Feel free to substitute salted butter for the unsalted butter but be sure to omit the salt from the recipe.
Equipment
Stand Mixer - These buns are made with a stand mixer using the dough hook attachment. I have not tried to make this recipe without a stand mixer.
Large Baking Pan - I used a large baking pan so I could fit all of the buns on one pan. If you do not have a large baking pan, you can use two small or medium baking pans.
Storage
Burger Buns are best enjoyed immediately after removing them from the oven or on the same day they were baked.
Burger Buns freeze well. Place in a freezer safe container or bag and freeze up to three months. Thaw at room temperature when ready to eat. I recommend covering the buns with a clean dish towel when thawing so they do not dry out.
Top tip
Do not add too much flour to the dough! If you add too much flour, the buns will be dense.
FAQ
Make sure to use warm water mixed with granulated sugar to activate the yeast. The water should be between 90-110F. Be sure to check that the yeast hasn't expired.
You may have over proofed the dough. Let the dough rise until doubled in size. If you let the dough rise too long after it has doubled in size, the buns will be dense.
You have added too much flour to the dough. Make sure to scoop and level the flour when you are measuring it. The dough should still be slightly sticky.
Related
Looking for other recipes like this? Try these:
Recipe
Burger Buns
Ingredients
- 2 ¼ teaspoons instant yeast
- 1 tablespoon granulated sugar
- 1 cup warm water
- 3 cups all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- 1 large egg
Instructions
- Line a large baking sheet with parchment paper. Set aside.
- Mix together warm water, yeast and sugar in a small bowl. Let this mixture sit for 5 - 10 minutes. It will look foamy once the yeast has activated.
- Pour yeast mixture into the large bowl of a stand mixer. Add flour, salt, egg and butter.
- Using a dough hook on a stand mixer, mix together for 3-5 minutes. The dough should be tacky and slightly sticky to touch. It should not be so sticky that it stays on your hands when you touch it. If the dough is too sticky add a pinch of flour. If the dough is too dry, add a teaspoon of water and mix thoroughly. The end result should be a slightly sticky dough.
- Once the dough has formed, roughly shape it into a ball and place in a large greased bowl. Cover with plastic wrap or a clean dishtowel. Let the dough rise until doubled in size. This could take anywhere from 30-90 minutes depending on the temperature of your kitchen.
- Remove dough from the bowl and punch down to remove any air pockets. Divide dough into 6 equal pieces. Gently shape dough pieces into balls. Place dough balls onto prepared baking sheet.
- Use hands to gently push dough balls down. They should look like flat round discs.
- Cover with a clean dish towel and let rise until puffy. This could take anywhere from 30 minutes to 1 hour depending on the temperature of your kitchen.
- Preheat oven to 375F. Bake buns for 16-18 minutes or until the tops are golden. The buns will sound hollow if you knock on them. Let cool slightly before slicing. Makes 6 buns.
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