These soft burger buns are the best you will ever make. The next time you plan a burger feast or need buns for your hamburger patty, give these a try. They are soft, fluffy, and golden but so easy to make too.
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. If you love hamburgers as much as I do you know what I mean.
Which is why I keep experimenting with almost every bun recipe that claims to be the best. So far I've shared with you these classic which are very soft. Then I also shared the Hokkaido burger buns, whole wheat burger buns, my Hawaiian rolls /buns.
About this recipe
The recipe is like any other bread recipe with standard bread ingredients.
The secret to making these soft, light, and airy is in the kneading and in the consistency of the dough. I highly recommend you watch the video and take note that my dough is soft, smooth, elastic but also quite sticky.
This makes it difficult work but it also provides you that soft bun you can squish in your hands as I am. So, don't be tempted to add more flour.
The timeline for these buns is fairly straight forward too.
- Knead dough - 10 mins
- Rise- 45 to 60 mins
- Shape 10 mins
- Proof - 30 to 45 mins
- Bake - 20 to 22 mins
Ingredients and substitutes
- Flour - Bread flour does give a soft, light, and airy bread with a tender crust. In the past, I have always used all-purpose flour for this bread and it works great too.
- Warm milk - I like adding milk to this bread recipe. It gives a nice soft tender crumb to the bread. And yet, 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.
Video and step by step (pin)
- In the bowl of a stand mixer with the hook-attachment add the warm milk, sugar, yeast, egg, melted butter - stir well and set aside for 3 mins until foamy.
Tip - There is no need to activate this yeast but I like to make sure my yeast is good and the temperature of the liquid ingredients is just right. That way I don't waste ingredients - Then, add flour and salt. 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 sticky and that's OK.
- Knead for about 3 more minutes on medium adding only enough flour help with kneading.
Tip - If kneading by hand, knead for 5 minutes - You want the dough to be really really soft, a little sticky. But it has to be elastic!
- Gather the dough into a ball and place in an oiled bowl to rise for about 60 to 90 minutes or until double in volume.
- Once doubled, transfer the dough to a lightly floured surface. Degas/remove air and bring it back into a ball.
- Divide the dough into 10 to 12 depending on how big you want the burgers.
- Shape each portion into a tight ball. To do this correctly, roll into a ball tucking all the seams under tightly. Then, roll the ball on an unfloured surface. The unfloured surface creates the tension we need in the dough (but, do not over roll these or you will rupture the top smooth skin)
- Place on a baking tray leaving enough space to let them rise. Cover with a clean kitchen cloth and let rise in a warm place for about 45 mins to an hour.
- Once almost double in volume at about 20 to 30 minutes. Preheat the oven at 190 C / 370 F
- Brush each bun with an egg wash and sprinkle on some sesame seeds.
- Bake for 15 to 20 mins (depending on size and oven) or until golden brown.
- Keeping them soft - 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.
Frequently asked questions
The sugar is not much. it helps feed the yeast and adds a nice flavor too.
You can use bread flour for these buns but it is not absolutely necessary. I have been making these buns for years and have always used regular all-purpose flour.
No, you don't need a stand mixer. I usually make these in batches of 12 and always make them by hand. I find kneading dough by hand very therapeutic, you should try it. Having said that the dough is soft, sticky, and elastic so a stand mixer makes it easier to handle.
The consistency of the dough.
The dough should be soft, elastic, and slightly sticky. Avoid the temptation to add more flour. Use flour on your hands when kneading but don't make the dough dense.
My mom used to say - a well-kneaded bread dough should be soft and jiggly like a baby's bottom.
Absolutely, you can knead the dough the night before and let them slow rise in the fridge over-night. Bring them to room temperature before you shape them into buns. Then let them rise the second time at room temperature before baking.
If stored properly these burger buns will last for 3 to 4 days at room temperature. These freeze well too so if you make extra place them in a ziplock back and freeze them for longer.
Yes, and they are absolutely delicious. I have shared a step by step recipe with you already - Soft whole wheat burger buns.
Troubleshooting
Why did my dough not rise?
Most often the simplest explanation for this is that the liquid (milk) used was not warm. You need the liquid to be no more than 110 F/ 41 C. Hotter than that will not activate the yeast. In some cases, it could also be that the yeast was old and not good.
My burger buns were not soft? They were dense.
If you add too much flour to the dough the buns will be dense, not soft. You want the dough to be soft, elastic and still slightly sticky when kneading.
My burger buns deflated when baking?
Prove the buns for only 45 minutes or until just almost double in volume. They will continue to rise some more in the oven when baking. If you overproof the buns they tend to rise and deflate when baking.
Why are my burger buns flat?
Again if you over-proof the buns before baking they will rise and deflate giving you flat hamburger buns.
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Soft Burger Buns The Best you will Ever Make
Print Pin RateDescription
Ingredients
- 1 ½ cup (350 ml) Warm milk about 41 Cor 105 F
- 1 Egg large
- 4 tbsp (60 g) Butter melted
- 2 tbsp Sugar
- 2 ¼ tsp Instant dry yeast 1 envelope
- 1 ½ tsp Salt
- 3 ½ cup (440 g) Bread flour or all-purpose flour
- 1 cup (125 g) All-purpose flour for kneading
Before baking
- 1 Egg beaten
- 1 tbsp Water
- 2 tbsp Sesame seeds or poppy seeds
Instructions
- In the bowl of a stand mixer with the hook-attachment add the warm milk, sugar, yeast, egg, melted butter - stir well and set aside for 3 mins until foamy.Tip - There is no need to activate this yeast but I like to make sure my yeast is good and the temperature of the liquid ingredients is just right. That way I don't waste ingredients
- Then, add flour and salt. 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 sticky and that's OK.
- Knead for about 3 more minutes on medium adding only enough flour help with kneading. Tip - If kneading by hand, knead for 5 minutes
- You want the dough to be really really soft, a little sticky. But it has to be elastic!
- Gather the dough into a ball and place in an oiled bowl to rise for about 60 to 90 minutes or until double in volume.
- Once doubled, transfer the dough to a lightly floured surface. Degas/remove air and bring it back into a ball.
- Divide the dough into 10 to 12 depending on how big you want the burgers.
- Shape each portion into a tight ball. To do this correctly, roll into a ball tucking all the seams under tightly. Then, roll the ball on an unfloured surface. The unfloured surface creates the tension we need in the dough (but, do not over roll these or you will rupture the top smooth skin)
- Place on a baking tray leaving enough space to let them rise. Cover with plastic wrap and let rise in a warm place for about 45 mins to an hour.
- Once almost double in volume at about 20 to 30 minutes. Preheat the oven at 190 C / 370 F
- Brush each bun with an egg wash and sprinkle on some sesame seeds.
- Bake for 15 to 20 mins (depending on size and oven) or until golden brown.
- Keeping them soft - 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.
Recipe Notes
- 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.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
johan
day 6 done .will make them on wednesday for burger night
johan
day 6 done
Nazmiya Nizar
Day 6 done
Hazel
Day 6 done
Epcibha
Day 6 done
Thiviya
Day 6 Done.
For the same ingredients quantity for 1 batch , I did half Soft Burger Buns & other half Soft whole wheat Burger buns. I just reduced the flour. It was bit hard, as mentioned very sticky.
Anyway, it looks okay, but the bottom part is not darker brown as usual burger buns but same lighter colour as the side. Not sure why it happen.
Can I know what might have happen & how to make it browner& firmer next time
Veena Azmanov
Thiviya. Sound like they were a bit undercooked or perhaps the oven is not cooling enough. What's most important is that it should be cooked, light and airy inside
Thiviya
Can I put them back into the oven, or is it too late? Is there another solution i can renew them back?
Veena Azmanov
Well, if they are undercooked you can bake them a few minutes longer - but it won't be the same as originally baked
Jayne crayton
I am marking day 6 done although I didn't actually make them. I have been making this recipe for quit a while & they always turn out perfect. Thanks.
Veena Azmanov
Thank you, Jayne.I am so happy to hear you enjoy this recipe
Jennifer
Day 6 done
Gayathri
DAY 6 DONE
Memory Maphosa
Day 6 done
Remi
Day 6 done. Will try it tonight & send the pics. Thanks and have a lovely week end.. Shalom
Veena Azmanov
Thank you, Remi
Maria Shalini
Day 5 Done
Susanne
Really good! Very soft and fluffy! I used 1/4 tsp active dry yeast and let it slow ferment and put it in the fridge overnight after the first prove. Highly recommend this recipe!
Veena Azmanov
Sounds so good. Thank you so much for the feedback, Susanne.
Charalyn Gonsalves
Day 6 done