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Buns & Rolls

Burger Buns

12 servings (12 x 3,8 oz buns)
USA Baking

Enhance your burgers and sandwiches with homemade burger buns. Freshly baked and aromatic, they add a unique flavor and texture that store-bought buns can't match. Plus, you control the ingredients, allowing for customization if needed. Ready to elevate your meals? Let's dive into making burger buns!

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Tom Tom Founder
November 8, 2023
  • 30 min.
  • 3 hours +
  • 3/5
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Ingredients:

Bread:

Brushing mixture:

Optionally: Sprinkle with:

  • Black and/or white sesame seeds
  • Crushed pepper flakes
  • Poppy seeds
  • Sunflower seeds or any other kind of seeds
  • Sea salt (do not use if you are going to freeze or refrigerate the buns – it would make them soggy)

Tools:

Directions:

Common mistake:

A common problem is that the dough always seems sticky, especially during the final kneading process. This is why some bakers often panic and add extra flour. This is not a good way to go since the final baked product will end up denser than it should. It is very important to not add any more flour and instead knead as long as needed until the dough stops sticking to the bowl and becomes compact and flexible.

1. Dough:

1.1. Place into a kitchen mixer with hook attachment:

4 cups of bread flour
5 TSP of active dry yeasts
¼ cup of granulated sugar
2 TSP of salt

Briefly stir with a whisk just enough to combine all ingredients (about 1 minute).

1.2. Add:

1 ½ cups of lukewarm milk
3 large eggs
¼ cup of Extra Virgin Olive Oil

Knead on low speed until all ingredients are partially incorporated (about 1 – 2 minutes).

1.3.

Then increase speed to medium-high and knead until the dough is compact and stops sticking to the bowl (about 6 – 9 minutes).

Burger Bun Step 1Burger Bun Step 2Burger Bun Step 3Burger Bun Step 4

2. Rising the dough:

2.1.

Remove the bowl from the mixer and cover it with plastic wrap.

2.2.

Let it rise in a warm place until it’s doubled to tripled in size (about 2 – 3 hours).

Burger Bun Step 5Burger Bun Step 6Burger Bun Step 7

3. Shaping:

Note:
Work on not floured surfaces.

3.1.

Separate the dough into 12 even pieces, about 3.8 OZ each, using a bowl scraper and scale.

3.2.

Form each piece of dough into a compact dough ball by stretching it:

3.2.1,

To stretch the dough, place the bowl scraper at a slight angle against the bottom part of the dough while making sure that the bottom of the bowl scraper is touching the table.

3.2.2.

Then, keeping one hand on the top of the dough, push the scraper to move the dough slightly. The dough will roll slightly and stretch at the same time.

3.2.3. Repeat this step a few times until a nice dough ball is shaped. Each time, turn the dough about 90° to the right until a compact dough ball is shaped (usually about 2 times from each of the four sides).

Note:
The proofing process will turn it into a burger bun.

3.3.

Place them on a baking sheet with parchment paper (6 of them on each).

Burger Bun Step 8Burger Bun Step 9Burger Bun Step 10Burger Bun Step 11Burger Bun Step 12

4. Proofing:

4.1.

Prepare a brushing mixture by briefly hand whisking 1 egg with ¼ cup of milk in a small mixing bowl, and then brush all the balls (keep the rest for a second brushing).

4.2.

Then let it proof in a warm place until it has doubled in size (usually about 30 minutes to 1 hour, but it can take longer if your dough ends up denser). Watch carefully in order to prevent over-proofing.

Burger Bun Step 13Burger Bun Step 14

5. Baking preparation:

5.1.

Set oven to 350°F.

5.2.

Gently brush again all the dough balls which have turned into buns.

5.3.

Optionally, sprinkle with sesame seeds, crushed pepper flakes, or other ingredients of your choice.

6. Baking:

6.1.

Bake in a preheated oven until done (about 15 minutes). Rotate the baking sheets in the middle of baking.

6.2.

Test with a toothpick.

6.3.

Then, cool on a cooling grate.

  • You can increase the rising time for up to four hours based on your convenience.
  • You can bake more buns than you need and freeze them for later usage (they stay great in the freezer for up to a half year). Defrost in only two hours.

About the Author:
TomFounder
# 1
  • Published Recipes: 194
  • Av. Recipe Evaluation:
  • Location: Iowa, USA
  • Member since: 2023-02-02
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