These soft burger buns are the best you will ever make. The next time you plan a hamburger feast or need buns for your BBQ party, give these a try. They are soft, fluffy, and golden but so easy to make too.
Table of Content
I love crusty bread - I do! But not with my hamburgers. With my hamburger, the bun 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. Try my chicken burger patties, beef burgers.
This is why I keep experimenting with almost every hamburger bun recipe that claims to be the best. After many tests and trials, this is always the winner. I also make variations on my hamburger buns - Hokkaido buns, whole wheat buns, and my Hawaiian rolls /buns.
Why make this recipe?
- The recipe is like any other bread recipe with ingredients you probably already have on hand.
- The secret to making these buns 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.
- and the soft dough is much easier to knead in the stand mixer than by hand so I highly recommend letting the machine do the kneading if possible.
Bakers Schedule
The timeline for these hamburger buns is fairly straightforward
- Knead dough - 10 mins
- Rise- 45 to 60 mins (up to overnight in the fridge)
- Shape 10 mins
- Proof - 30 to 45 mins (up to overnight in the fridge)
- Bake - 20 to 22 mins
- Active time - 40 mins Inactive Time - 2 hours
Ingredients and substitutes
- Flour - Bread flour gives a soft, light, and airy bread with a tender crust. But, in the past, I have always used all-purpose flour for this bread and it works great too. So, use either bread or AP flour.
- 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 warm 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.
- Butter – I like adding butter because it gives adds a wonderful flavor. But, you can substitute the butter for 2 tablespoon of oil in this recipe.
- Instant dry yeast – I like to use instant dry because I’ve always had great success with it.
- If you have to use active dry yeast, you will need 2 ¼ teaspoon or one packet.
- And if you use fresh yeast, you will need about 21 grams. Also, it’s not necessary to activate the yeast, but I like to take the guesswork out and make sure my dough will rise.
- Large egg - Adds a lot of flavor to the bread, gives a tender crumb, and strengthens the texture. You can omit the egg if necessary, but you will need to use less flour than the recipe states as the egg is a liquid ingredient.
Homemade hamburger buns
- Yeast mixture - In a large mixing bowl or measuring cup, combine the warm milk (110 F), yeast, sugar, butter, and eggs.
- Combine - Using a kitchen scale measure the flour and salt in a mixing bowl of the stand mixer with the dough hook attachment. Add the yeast mixture and combine on medium-high speed for 2 to 3 minutes until all the flour is well incorporated.
Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment. - Knead - once all the flour is well incorporated continue to knead on medium for 18 to 20 minutes
Pro tip - you can also knead by hand on a lightly floured surface for 20 to 25 minutes.
- Bowl - When the dough is soft and shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
Pro tip - You want the dough to be really really soft, and a little sticky. But it has to be elastic! This is what will give us soft hamburgers. - Rise - Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume.
Pro tip - In winter, you may need 90 minutes or more. But in summer, the dough may double in 45 minutes. If you can't attend to it at that moment, de-gas, reshape, and let double in volume again. - Punch - When the dough is doubled in volume, transfer it to a well-dusted floured work surface. Punch down and reshape into a ball. Then roll it into a small log.
Pro tip - At this point, there is no need for additional flour. So use a light dusting of flour. - Divide - Using a bench scraper divide the dough into 12 buns (110 grams each) or 16 buns (80 g each) depending on how big you want the burgers.
Pro tip - For 6 oz /150 grams size beef patties, make 10 buns for 9 oz/250 grams beef patties make only 8 buns. - 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 un-floured surface. The un-floured surface creates the tension we need in the dough.
Pro tip - Do not over-roll these for too long or you will rupture the top smooth skin.
- Tray - Place the buns on a baking sheet, lined with parchment paper. Flatten them so they bake like flat buns rather than balls. Cover with plastic wrap or clean kitchen cloth and let proof for 30 to 45 minutes.
Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls. - Oven - When almost doubled in size, about 20 minutes before baking, preheat the oven to 375°F /190°C / Gas Mark 5
- Eggwash - Brush each bun with an egg wash and sprinkle on some sesame seeds.
Pro tip - Egg wash is a full egg with 2 tablespoon of water. An egg wash will give a nice golden color. If you can't use egg, milk or cream will work just as well. Do not use oil or butter as it will create a crust.
- Bake small buns for 15 to 20 mins and larger buns for about 20 to 25 minutes or until golden brown.
Pro tip - When baked, the internal temperature of the hamburger buns should be about 195 F. The bread will have a hollow sound on the bottom when tapped. - Keeping them soft - as soon as you take the burgers out of the oven cover them with a clean kitchen cloth to keep them soft.
Pro tip - Do not leave the buns on the tray for too long as the steam will make the bread soggy on the bottom. Covering the buns with a cloth will help them retain moisture and prevent it from drying out. - These buns can be stored at room temperature for 3 days. You can freeze them in a freezer bag for up to a month.
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. Why are my burger buns flat? 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.
Variations
- Onion buns - for an onion flavor add 1 tablespoon of onion flakes to the dough. Alternatively, you can add sauteed red onion to the mix.
- Garlic buns - brush the buns with garlic butter for a garlic flavor.
- Herbed buns - Add chopped herbs like fresh parsley or dill to the dough.
More bun and hamburger recipes
Can I omit the sugar in these hamburger buns? I don't want my burger buns sweet.
The sugar is not much. it helps feed the yeast and adds a nice flavor too.
What makes the sandwich buns soft and fluffy?
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.
Can I make these buns ahead of time?
Absolutely, you can knead the dough the night before and let them slowly rise in the fridge overnight. Thaw them to room temperature before you shape them into buns. Then let them rise the second time at room temperature before baking.
Can I make these buns with whole wheat flour?
Yes, and they are absolutely delicious. I have shared a step-by-step recipe with you already - Soft whole wheat burger buns.
Printable Recipe
Soft Burger Buns The Best EVER
Print Pin Rate Share by Email Share on FB Save GrowCalories: 217kcal
Adjust Servings Here: 12 Buns
Description
These soft burger buns are the best you will ever make. The next time you plan a hamburger feast or need buns for your BBQ party, give these a try. They are soft, fluffy, and golden but so easy to make too.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Total dough - 1366g (110 g x 12 buns) 70% Hydration
- 400 g (1⅔ cups) Warm milk (about 41 C or 110 F)
- 100 g (2 large) Egg
- 75 g (5 tablespoon) Melted butter (unsalted)
- 40 g (3 tablespoon) Sugar
- 10 g (3 teaspoon) Instant dry yeast
- 710 g (5¾ cups) Bread flour (or all-purpose flour)
- 15 g (2½ teaspoon) Kosher salt
Plus
- 1 Egg (beaten)
- 1 tablespoon Water
- 2 tablespoon Sesame seeds or poppy seeds
Instructions
- Yeast mixture - In a large mixing bowl or measuring cup, combine the warm milk (110 F), yeast, sugar, butter, and eggs.400 g Warm milk, 100 g Egg, 75 g Melted butter, 40 g Sugar, 10 g Instant dry yeast
- Combine - Using a kitchen scale measure the flour and salt in a mixing bowl of the stand mixer with the dough hook attachment. Add the yeast mixture and combine on medium-high speed for 2 to 3 minutes until all the flour is well incorporated. Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.710 g Bread flour, 15 g Kosher salt
- Knead - once all the flour is well incorporated continue to knead on medium for 18 to 20 minutes Pro tip - you can also knead by hand on a lightly floured surface for 20 to 25 minutes.
- Bowl - When the dough is soft and shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap. Pro tip - You want the dough to be really really soft, and a little sticky. But it has to be elastic! This is what will give us soft hamburgers.
- Rise - Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume. Pro tip - In winter, you may need 90 minutes or more. But in summer, the dough may double in 45 minutes. If you can't attend to it at that moment, de-gas, reshape, and let double in volume again.
- Punch - When the dough is doubled in volume, transfer it to a well-dusted floured surface. Punch down and reshape into a ball. Then roll iit nto a small log. Pro tip - At this point, there is no need for additional flour. So use a light dusting of flour.
- Divide - Using a bench scraper divide the dough into 12 buns (110 grams each) or 16 buns (80 g each) depending on how big you want the burgers. Pro tip - For 6 oz / 150 grams size beef patties make 10 buns for 9 oz / 250 grams beef patties make only 8 buns.
- 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 un-floured surface. The un-floured surface creates the tension we need in the dough Pro tip - Do not over-roll these for too long or you will rupture the top smooth skin.
- Tray - Place the buns on a baking tray. Flatten them so they bake like flat buns rather than balls. Cover with plastic wrap or clean kitchen cloth and let proof for 30 to 45 minutes.Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
- Oven - When almost doubled in size, about 20 minutes before baking, preheat the oven at 375°F /190°C / Gas Mark 5
- Eggwash - Brush each bun with an egg wash and sprinkle on some sesame seeds. Pro tip - Egg wash is a full egg with 2 tablespoon of water. An egg wash will give a nice golden color. If you can't use egg, milk or cream will work just as well. Do not use oil or butter as it will create a crust.1 Egg, 1 tablespoon Water, 2 tablespoon Sesame seeds or poppy seeds
- Bake small buns for 15 to 20 mins and larger buns for about 20 to 25 minutes or until golden brown.Pro tip - When baked, the internal temperature of the hamburger buns should be about 195 F. The bread will have a hollow sound on the bottom when tapped.
- Keeping them soft - as soon as you take the burgers out of the oven cover them with a clean kitchen cloth to keep them soft.Pro tip - Do not leave the buns on the tray for too long as the steam will make the bread soggy on the bottom. Covering the buns with a cloth will help them retain moisture and prevent it from drying out.
Recipe Notes & Tips
Tips
- 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 extra 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 the 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 cool inside the buns - this keeps the buns soft and moist - not dried out.
- Overnight buns - The dough can be prepared a day in advance. Proof it for an hour on the counter then punch down and let the dough rest in the fridge overnight. Overnight proofing is a great way to add flavor to the bread. The next day, let the dough come to room temperature before you shape and bake them.
- Storing buns - These buns do freeze beautifully. Cool the baked buns then place them in a freezer-safe storage bag. These can be frozen for up to a month.
- Kneading the dough - If possible use an electric mixer because the dough is soft and sticky.
- Bread machine - this dough can be easily made in a bread machine. Pour all ingredients in the pan set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes - continue with the recipe as shown above.
Nutrition Information
Calories: 217- kcalCarbohydrates: 35.9- gProtein: 6.2- gFat: 4.9- gSaturated Fat: 2.6- gPolyunsaturated Fat: 1.4- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 39- mgSodium: 135- mgPotassium: 0- mgFiber: 1.4- gSugar: 3.7- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
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
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Ashley Hunak
These buns are so amazingly good. I’ve gotten so many lovely compliments on them. Thank you very much! Do you think I can shape them into sub buns? I’ve made these into hotdog/sausage buns before without fail but I’m a little Leary to make them larger submarine buns. Let me know what you suggest. Thanks again Veena!
Veena Azmanov
Hey Ashley - I use this bread dough to make many variations. It works great every time. I think your sub-buns should have not a problem either. I necessary make slashes on the top to help steam escape.
Sari
Day 6 done
Anisea ramos
Day 5 and 6 bread done