The Softest Burger Buns
Calories: 11
Adjust Servings Here: 12 Buns
Description
These soft burger buns are the best you will ever make. Try these the next time you plan a hamburger feast or need buns for your BBQ party. They are soft, fluffy, and golden, and they are so easy to make.
Ingredients
Total dough - 1366g (110 g x 12 buns)
- 400 g (1⅔ cups) Warm milk about 41 C or 110 F
- 100 g (2 large) Egg
- 75 g (5 tbsp) Melted butter unsalted
- 40 g (3 tbsp) Sugar
- 10 g (3 tsp) Instant dry yeast
- 710 g (5¾ cups) Bread flour or all-purpose flour
- 15 g (2½ tsp) Kosher salt
Plus
- 1 Egg beaten
- 1 tbsp Water
- 2 tbsp 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 the bowl of the stand mixer with the dough hook attachment. Add the yeast mixture and combine at medium-high speed for 2 to 3 minutes until all the flour is well incorporated.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.
- 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.
- Rise - Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.
- Punch - When the dough has doubled in volume, transfer it to a well-dusted floured surface. Punch down and reshape into a ball. Then, roll it into a small log.
- Divide - Using a bench scraper, divide the dough into 12 buns (110 grams each) or 16 buns (80 grams each), depending on how big you want the burgers.
- Shape each portion into a tight ball. To do this correctly, roll the dough 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.
- Tray - Place the buns on a baking tray. Flatten them so they bake like flat buns rather than balls. Cover with plastic wrap or a clean kitchen cloth and let proof for 30 to 45 minutes.
- 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.1 Egg , 1 tbsp Water, 2 tbsp Sesame seeds or poppy seeds
- Bake small buns for 15 to 20 minutes and larger buns for about 20 to 25 minutes or until golden brown.
- Keeping them soft - As soon as you remove the buns from the oven, cover them with a clean kitchen cloth to keep them soft.
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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