Soft Burger Buns – The Best you will EVER make.
Soft Burger Buns – The Best Recipe EVER!!
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.
The Best EVER Homemade Soft Burger Buns
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 it’s glory but at the same time has that sweet bread linger asking for more. Know what I mean?
Soft Burger Buns – The best Recipe EVER
Now we’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!! Yup! My husband has to have bread for every meal so be it burger bread or my whole wheat bread with fruit and nuts – we have bread.
Soft Burger Buns – The best recipe EVER
Let’s talk ingredients and substitutes
- Bread – I have always used all purpose flour for this bread and it works great but if you prefer you can switch half with bread flour – I have no doubt it will be even softer.
- Warm milk – I like adding milk to this bread as it really gives a nice soft texture to the bread but if you want to omit the milk with water it would work just as well.
- Yeast – Active dry yeast is usually what I use but any active yeast works. I have over the years used many different brands and so far have had not particular issues with any of them.
Tips for success
- The amount of flour you add to your recipe is key to the success to these buns. The final quantity of liquid – Eggs, milk, butter will determine if you need 400 or 450 or even 500 grams of flour.
What’s important is to look at the consistency or 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 flat bread.
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 seam in the bun cool inside the buns -this keeps the bun soft and moist – not dried out
Soft Burger Buns – The best recipe ever
Recipe – Soft Burger BunsÂ
Tools
- Mixer – I’m using my K-Mix
- Bowl
- Wooden Spoon
- Whisk
- Oven
- Baking Trays
- Bench Scaper
- Parchment Paper
- Oven mitts
- Kitchen Cloth
Soft Burger Buns – The best soft burger bun recipe you will every find.
Ingredients
- Warm Milk  – 360 ml (1 1/2 cup)  (about 41 C or 105 F)
- Egg – 1 large
- Melted Butter – 60 grams ( 4 tbsp)
- Sugar – 2 tbsp
- Instant Dry Yeast – 1 tbsp  [(2 1/2 tsp) or (one envelope) or (25 grams fresh yeast)]
- Salt – 1 1/2 tsp
- All Purpose Flour – 440 grams  ( 4 cups)
- Additional all purpose flour – 65 grams to 110 gram (1/2 to 1 cup)
- 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
- Â Add the warm milk, sugar, yeast, egg, melted butter – stir well and set aside until foamy.
- Â Then add flour and salt in 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 below 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 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.
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The BEST Ever Homemade Soft Burger Buns
Progress Pictures 1 – Soft Burger Buns
Here’s making the dough. notice the my dough is soft, elastic and slightly sticky.
Soft Burger Buns
Progress Pictures II Â – Soft Burger Buns
Here’s dividing the dough, forming the balls and proofing.
Soft Burger Buns
Don’t you just love that colors? Golden Brown.
I make this so often that you have a few different pictures on here
Soft Burger Buns – The best burger bun recipe ever
Recipe Card – Soft Burger Buns
Soft Burger Buns The Best you will Ever Make
Prep
Cook
Inactive
Total
Yield 12 Buns
Â
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.
Ingredients
- Warm Milk  - 360 ml (1 1/2 cup)  (about 41 C or 105 F)
- Egg - 1 large
- Melted Butter - 60 grams ( 4 tbsp)
- Sugar - 2 tbsp
- Instant Dry Yeast - 1 tbsp  [(2 1/2 tsp) or (one envelope) or (25 grams fresh yeast)]
- Salt - 1 1/2 tsp
- All Purpose Flour - 440 grams  ( 4 cups)
- Additional all purpose flour - 65 grams to 110 gram (1/2 to 1 cup)
- Egg wash (beaten egg with 2 tbsp water)
- Sesame seeds or poppy seeds
Instructions
Prepare Dough in a mixture
- Using an electric bowl with dough attachment
- Â Add the warm milk, sugar, yeast, egg, melted butter - stir well and set aside until foamy.
- Â Then add flour and salt in the mixer bowl. (not the additional flour)Â
- 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.Â
- Knead for about 3 more minutes on medium adding only enough flour help with kneading.Â
- You want the dough to be really really soft, a little sticky is fine too! But it has to be elastic!Â
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)Â
- 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 below 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 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.
Courses Brunch, Lunch, Dinner,
Cuisine Italian
You will enjoy your burger with these – I promise!
These buns turned out perfect and delicious. This recipe will be my go to from now on. Thanks for sharing Veena.
Thank you SO much Nicky. So happy to hear to say that. Thanks
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.
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!!
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
Patricia.. sounds like the yeast did not activate. Make sure the milk was not too hot or too cold. Alternatively check to see your yeast is still good
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 ???
Thank you so much Joanna! So happy to hear that.
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?
YOu can add the yeast to the warm milk first and then add the rest of the ingredients too Sanu. The idea is for the milk to be just warm so the yeast will active. So the rest of the ingredients before or after are both ok as long as the milk is warm not hot not cold.
how long need to rest..it is 11/2 hours still be done.
If your yeast is good and you leave in a warm place – it usually takes about an hour to proved.
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
Geetha… I have tried and tested the above recipe. It works every single time. Please follow the same process and you should have no problem
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
Thank you Nina. So happy to hear that. Thank you so much for letting me know – makes my day. I add milk powder some times as well. I like a milky bun ha~!!
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
Thank you so much Naz. So glad you like it.
Quite interesting topic , appreciate it for putting up.
Thank you Isha
Hi.. How can 3 1/2 cups flour be 400g? Isn’t 1 cup = 235g . What measurement have you used?
1 cup flour is usually 120 grams – this measure of 400 is approximate. for bread dough you may need more or less.
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
Yes of course you can. I make my dinners rolls more smaller
Dear Veena,
Thank you for your quick reply. Please finally specify if the oven you are using for the buns, is with or without fan.
I usually bake my breads in a conventional oven, but I would like to hear your expert opinion.
Thank you in advance for all your help. Your recipes look great and very mouth watering.
Sincerely
Ersi
I always convention with the fan on Ersi. The fan helps even baking. Thanks glad you like my recipes. Enjoy
This recipe is amazing! thanks for sharing. ☺
Thank you so much Shantay.
Hi there! Are these buns good to cook for eating the next day?
We do eat them the next day but like all bread Fresh is Fresh!!
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!
Great ! Thanks
Thank you !!
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
Thank you so much !!
Fantastic recipe, thanks for sharing. I will try it this weekend and let you know the results :).
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.
Sounds like the yeast rose and deflated again hun. Next time try to knead less and check for the proofing time.
These are really good Veena .. thanks for sharing !!
what we have to do with one egg, you have not used in the recipe.
Yes we have used the egg, please read the recipe again. Thanks
can you let us know eggless recipes??
please do.. 🙂
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!!
The sugar is for the yeast to consume and convert into
CO2, which makes the break light and fluffy.
These buns are just superb Veena!! They came out exactly the way you have shown in the picture and a big hit with the kiddies!!!!
God Bless!!!!
Ritu