Veena Azmanov

Cake Artist and Food Enthusiast

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

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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.

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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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!

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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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.
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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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.
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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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.
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.

Best Homemade Soft Burger Buns aka Best Hamburger Buns Recipe EVER|Best Hamburger Buns

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.
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.

Soft Burger Buns aka Homemade Hamburger Buns| Best Burger Rolls |Best Hamburger Buns, homemade burger buns recipe,

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.

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

Best Soft Homemade Burger Buns. Soft Burger Buns, Best hamburger buns. Homemade Buns, best buns recipe, bread recipe

 

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

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

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.
4.93 from 38 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

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
Metric - US customary

Instructions

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.

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 spring 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.

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.

Detailed Video on YouTube - Subscribe for more videos

Nutrition Information

Serving: 83grams | Calories: 217kcal | Carbohydrates: 35.9g | Protein: 6.2g | Fat: 4.9g | Saturated Fat: 2.6g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 39mg | Sodium: 135mg | Potassium: 0mg | Fiber: 1.4g | Sugar: 3.7g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
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
Tried this recipe?Mention @veenaazmanov or tag #veenaazmanov!

 

Don’t forget to read my post –
10 Best Gifts for Bread Bakers.

Here are 10 best gifts you can give a baker who loves to bake bread. Best gifts for break bakers

Gift Guide for Bread Bakers, 10 best gifts for bread bakers,

Do you love baking homemade bread? I do enjoy it very much too!

Feel free to check out my – Slice of Bread – Homemade Bread Collections
or see my Recipe Index for a collection of all recipes on this blog

A collection of bread recipes by Veena Azmanov - best recipe collection from white or brown sandwich bread, pullman bread, pizza dough as well as best burger buns and flat bread recipes such as tortilla, chapati or pita breads

Best Bread Recipes, Bread Recipes, Homemade Bread – how to make bread at home, Veena Azmanov bread

 

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Comments

  1. Hi @Veena i have tried this soft burger buns recipe it came out so soft n tasty wow thank you so much all credits to you…

    Reply

  3. Dear Veena,

    this recipe is perfect and super versatile! I’ve tried a few variants, with half whole wheat, and/or rye. I’ve made one with cocoa, coffee and honey or molasses. I’ve shaped in tiny buns and larger loaves. It works perfectly every time. Thank you very much!

    Reply

    • Thank you so much, Paulino. So happy to hear that. I do love this recipe very much so I’m happy to hear you say these things. Thank you so much for this feedback. Appreciate it very much

      Reply

  4. I make this recipe vegan, by using a flax egg (1 Tblsp ground up flax seed & 3 Tblsp warm water, mix and leave a few minutes to coagulate), and using almond milk. I also don’t add any sugar. They turn out perfect!!! So glad I found this recipe, as I make and sell burgers every Friday using these buns. LOVE!!

    Reply

    • Thank you Carmen. So happy you had great success with this recipe despite the substitution. Thanks for coming back to write this feedback. I’m sure this will help someone else who may be looking for the eggless option. Thanks again

      Reply

  5. Hi! I love this recipe!! Make it all the time! Have you tried to freeze them?? Or your dinner rolls, classic white bread or tortillas????

    Reply

  6. Hello from Germany,Veena!
    Just made your buns. They turned out great,in spite of my involvement.
    Is your store in a major city? Maybe I’ll try one of your cakes when I’m in the vicinity.
    Greetings
    Alessio

    Reply

    • Hey Alessio. Great to hear you have success with this recipe. It’s very popular on the blog and in our home.. I am a home baker not store front so my cake are custom decorated – made to order. Thanks

      Reply

  8. Hello!
    It looks like a great recipe, I give it a try!
    I am looking for a recipe for burger buns, but not the brioche style ones.
    So far, I have tried recipes for burger buns, both the brioche and the not brioche style.
    The problem is that the brioche are much softer and fluffier, but I do not like them sweet.
    Please, could yoy give me a hint for soft, buns, but not sweet-like buns?

    Thank you

    Reply

      • Hello again!Thank you for the advice.I made them yesterday,without changing the quantities.They turned out great.You were right,they were not sweet at all,yet,so soft and fluffy,exactly the way I wanted them.This will be the recipe for excellent homemade buns!!

        Reply

        • Thank you so much for your feedback Georgia. So happy to hear you liked them. Yeah the sugar is mostly to feed the yeast. Thanks for coming back to leave this feedback. Appreciate it very much.

          Reply

  9. Made these a couple days ago and they turned out fantastic! They were soft, and so flavorful. I ran out of AP flour and use whole meal flour for the last 80 g needed, with no trouble at all! It surely adds a bit of texture and you have to be careful as whole meal absorbs more water than AP, the result was amazing nonetheless. It was perfect for whole homemade burger. Thank you for this knowledge and the great post!

    Reply

  10. Veena, I live on an outer island in French Polynesia. It’s really hard to always have fresh milk. We have Anchor Powdered Milk from New Zealand, It’s a whole milk powder, Will this be OK for the ‘Soft Burger Buns’?

    Reply

  11. These buns turned out perfect and delicious. This recipe will be my go to from now on. Thanks for sharing Veena.

    Reply

  12. hi veena. would this buns be OK to serve with burgers at our café. It would save us money to make our own because we buy them from a local baker.

    Reply

    • Yes of course Asanda..! they would be perfect with burgers. I make them for my burgers too! Yeah if you make it right and get it into a routine you could make these and save a lot of money!!

      Reply

  13. Hello Vinaa,
    Today was my firt attempt to do this buns and my did not rise!! Waited 2 and half hours. What do you think I did wrong???
    Thank you in advance
    Patricia

    Reply

  14. I absolutely love those buns. I’m making them since last year and never had any problems. My family loves them too specially my son. Thank you ???

    Reply

  15. If I warm the milk 41 C, it’s a lot cooler after I’ve added butter, egg, sugar and yeast. Should I warm liquid after I’ve mixed all those together?

    Reply

  16. Hi Veena, Thanks a lot for the recipe. one doubt is when do we add butter. In some recipes they say to add after the intial mix of milk and yeast.
    rgds
    geetha

    Reply

  17. I Love you Veena haha. thats the First recipe that was so simple to put together and it turned out almost perfectly.The regular size buns were perfect, but my “huge” ones kinda sunk in a bit- no clue why. thanks for the hint with the kitchen cloth- they were super soft.

    I replaced a few spoons of the milk with condensed milk (I read somewhere that it adds flavor and softness) other than that I left it completely how you wrote it down.

    this one is a keeper. thank you

    Reply

  18. HI! Great recipe! Tried them today, and they turned awesome. So soft just like store bought. This recipe is for my keeps. Thanks a lot

    Reply

  19. Tried these last week and they turned out awesome. My first attempt at bread making and they were perfect. I cannot believe it. Thank you Veena

    Reply

  21. Dear Veena,
    Greetings from Greece. I have to make some burger buns as well as some dinner rolls for this weekend. Both your recipes look good. My question is that since they are almost identical (difference in 10 gr. butter, 1 tbls sugar and 1 cup flour) can I just make one of them and use them for both buns and rolls? I realise that they will turn soft with a cloth coverage or crispier without one. Thank you for your reply in advance.
    Sincerely
    Ersi

    Reply

  23. just did them…I have to say I cheated, I don't like sweet buns so I switched mesures for salt and sugar and…texture is the same as yours and they taste lovely! Best recipe I've ever tried, I'll recommend you!

    Reply

  24. Looked a long time for a good recipe! This is realy perfect. So fluffy :D. Thank you!

    Wanted to donate but the paypal link does not work. Does not connect to your e-mail adress.

    Greets from Germany

    Reply

  26. Hi, Veena, why my buns are still double in volume but flat. They did raise up…so…they did not look like buns at all. I don’t know what I did wrong.

    Reply

  30. Does 2 tablespoons og sugar make them too sweet?
    I’m not sure and my kids don’t like sweet bread.

    thanks for all this!!
    you are the best!!

    Reply

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