Soft Burger Buns – The Best you will EVER make – Video Recipe

Name: Soft Burger Buns The Best you will Ever Make aka Burger Buns Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 160 min
Yield: 12 Buns
Ingredients: 360 ml Warm milk ((about 41 Cor 105 F)); 1 Egg (large); 60 grams Melted butter; 2 tbsp Sugar; 1 tbsp Instant dry yeast (3 tsp or (one envelope) or (25 grams fresh yeast)]); 1 1/2 tsp Salt; 440 grams All-purpose flour; 65 grams All-purpose flour - additional (up to 110 grams); Egg wash (beaten egg with 2 tbsp water); Sesame seeds or poppy seeds

October 10, 2012 By Veena Azmanov 74 Comments

Soft Burger Buns – Best Homemade Hamburger Buns Recipe EVER!!

These soft burger buns are the best you will ever make. The next time you plan a burger feast or need burger buns for your hamburger patty, give them a try. They are soft, fluffy and golden but most importantly they melt in the mouth. This simple, easy and effortless recipe will have you making homemade hamburger buns every time you decide to make burgers.

These soft burger buns are the best you will ever make the next time you plan your burger feast. They are soft, fluffy and golden but most importantly they are easy and with my step by step pictures you will make them more often then you plan

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I love crusty bread – I do! But not with my burgers. With my burger, the bread has to be soft and almost melt in the mouth. So I can taste my meat in all its glory. And at the same time have that sweet bread flavor. Know what I mean? If you love hamburgers as much as I do you know what I mean.

These soft burger buns are the best recipe you will ever make the next time you plan a burger feast. They are soft, fluffy and golden but most importantly they melt in the mouth. This simple, easy and effortless recipe will have you making homemade hamburger buns every time you decide to make homemade Burgers.

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Now I’ve got a few bread recipes on this blog so by now you know that bread in a big deal to me and my family. In fact, while this is the most popular burger buns post, I thought my whole wheat burger buns recipe would get neglected but nope… just like us, you love both these recipes.

Ziv has to have bread for every meal and my kids are getting into the habit too. Me? Well, I love bread but have been doing a better job of eating right. So whether it’s this hamburger soft burger bread, my whole wheat bread with fruit and nuts or even the classic white sandwich bread – we always have bread.

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Let’s talk ingredients and substitutes (Save/Pin)

Flour – I have always used all-purpose flour for this bread and it works great. And yet, if you prefer you can switch half with bread flour – I have no doubt it will be even softer. I’ve always made it with all-purpose. Why change a winning recipe, right?
Warm milk – I like adding milk to this bread recipe. It gives a nice soft tender crumb to the bread but if you want, you can substitute the milk with water. That would work just as well but the dough might be a bit looser so adding a few handfuls of flour may be necessary.
Yeast – Active dry yeast is usually what I use but any active yeast works. Over the years, I’ve used many different brands. And I can tell the yeast has never been an issue. I have even used fresh yeast when I made it in India and the bread was just as soft.

Don’t you just love this color? Golden Brown!

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Tips for success – Hamburger buns (Save/Pin)

The amount of flour you add to your recipe is key to the success of these buns. The final quantity of liquid – eggs, milk, the butter will determine if you need 400 or 450 or even 500 grams of flour.
What’s important is to look at the consistency of your dough. It has to be very soft, spongy and yes still sticky but elastic!! I have tried my best to give you pictures below to illustrate.
Temperature – If you have made bread before, then you know that temperature plays a huge role in bread baking. Beginning with the temperature of your liquid ingredients – you want that to be approximately 41 C / 105 F. If it’s cooler then it will fail to revive your yeast. And if it’s hotter again you will kill the yeast giving you a flatbread.
NO, you don’t really need a thermometer. The best way to test it is – just stick a little clean finger if you can keep your finger in there without discomfort it’s good. I always say – it’s the same temperature you give milk to a baby – warm.
Covering the rolls as soon as they come out of the oven. This is an important step so don’t skip and don’t forget. When you cover the hot buns in a clean kitchen cloth you are letting the steam in the buns to cool inside the buns – this keeps the buns soft and moist – not dried out.

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Recipe – Soft Burger Buns or The Best Homemade Hamburger Buns (Save/Pin)

Useful Tips and Tools

A small Mixing Bowl or measuring cup to activate the yeast. I prefer to use glass over metal. If the metal is cold it can lower the temperature of the liquid ingredients. Not a big deal. And yet, it’s nice to get the yeast activated quickly and move on with the recipe.
I like mixing bread dough by hand. It’s quite therapeutic. But bread dough can be difficult to handle. Not just because it needs more kneading but also because it’s often a soft, sticky mess. And yet, keeping the dough soft and sticky is important for good bread baking. So, I highly recommend using a stand mixer Kenwood, kitchen-aidor other brands, it does not matter. Personally, I also have a hand mixer. And yet, I don’t use it for baking bread. Because bread dough is dense compared to cakes. So, it might harm my hand mixer. (recommended read – which stand mixer is good for home bakers)
Baking bread is a science. So measuring ingredients correctly is important. Also, do not wing the measurements. Use a Measuring Cup for liquid ingredients and Measuring Spoons for dry ingredients.
A good baking tray is as important to bread baking as it is to other baking Baking Tray. Therefore, buy a good quality baking tray that’s not too thin. The thick ones will prevent the bread from burning on the bottom. Sometimes you can even add a second tray on the bottom to prevent it from getting burnt.
Every oven works differently. So the baking times are just guidelines. In the case of bread, a hollow sound on the bottom of the bread is a great indication. If the bread bakes too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do is adjust the temperature accordingly.

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Ingredients

Warm milk – 360 ml (1 1/2 cup) (about 41 Cor 105 F)
Egg – 1 large
Melted butter – 60 grams ( 4 tbsp)
Sugar – 2 tbsp
Instant dry yeast – 1 tbsp (3 tsp), or one packet, or 25 grams fresh yeast
Salt – 1 1/2 tsp
All-purpose flour – 440 grams
Additional all-purpose flour – 65 grams to 110 gram
Egg wash (beaten egg with 2 tbsp water)
Sesame seeds or poppy seeds

Method

Prepare dough in a mixture

Using an electric bowl with dough attachment.
Add the warm milk, sugar, yeast, egg, melted butter – stir well and set aside until foamy.
Then add flour and salt to the mixer bowl. (not the additional flour).
Knead starting on low for two minutes until all the dry flour is absorbed.
Scrape the sides of the bowl. The dough will be soft and wet and that’s OK.
Knead for about 3 more minutes on medium adding only enough flour help with kneading.
You want the dough to be really really soft, a little sticky is fine too! But it has to be elastic!

Prepare dough by hand

In a bowl – add the warm milk, sugar, yeast, egg, melted butter – stir well and set aside until foamy.
Place flour and salt in the mixer bowl. (not the additional flour).
Add in the yeast mixture.
Use a bench scraper or spoon to help remove the dough onto a lightly floured surface.
Knead for about 5 to 7 minutes. without adding much flour. Use light pressure and knead with the heals of your hand.

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Finger test

Now for my usual finger test. By now you probably don’t need me to show you this. (see progress pictures on my blog)
Dig two fingers in. Pick your fingers — the dough springs back. You should barely see your finger marks on the dough.
The dough will still be a bit sticky. This is how it should be, soft, very elastic, still a little sticky.

Prove the first time

Place in an oiled bowl to rise for about an hour or more, until double in volume.
Once double in volume. Punch down.

Divide and form buns

Divide the dough into 10 to 12 depending on how big you want the burgers.
Let rest for 10 minutes. This will help with forming the buns.
Form the buns exactly the same way I showed you in my post for dinner rolls.

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Prove again before baking

Cover with cling/plastic wrap and let rise in a warm place for about 45 mins to an hour.
Once double in volume… Apply egg wash and sprinkle sesame seeds.

Baking the buns

Bake in a preheated oven at 190 C/380 F for between 15 to 20 mins (depending on size and oven) or until golden brown.
Important – as soon as you take the burgers out of the oven – cover them with a clean kitchen cloth so the burgers will retain the steam and stay soft.
Let rest for 15 mins before you remove the kitchen cloth or serve.

Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.

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Soft Burger Buns The Best you will Ever Make aka Burger Buns Recipe

4.93 from 40 votes

Print Pin Rate

Course: brunch, Dinner, Lunch

Cuisine: American

Adjust Servings Here: 12 Buns

Calories: 217kcal

Author: Veena Azmanov

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 2 hrs 40 mins