Fluffy Homemade Burger Buns

Light, airy, the best for your favorite snack! Homemade burger buns are made from regular yeast dough. Traditionally, they are sprinkled with sesame seeds and turn out fluffy and light. This is the best alternative to the store-bought version, tastier and healthier.
cook time: 2h 20 min
Hazel Farrow
Fluffy Homemade Burger Buns

Nutrition Facts (per serving)

280
Calories
8g
Fat
38g
Carbs
9g
Protein

Ingredients (8 portions)

For dough:

Eggs 1 pc
Water 50 ml
Milk 150 ml
Dry yeast 4 g
Sugar 1.5 tbsp
Salt 0.5 tsp
Butter 30 g
Wheat flour 350 g

For the top:

Egg yolks 1 pc
Milk 1 dessert spoon
Sesame 2 tbsp

Recipe instructions

Step 1

Step 1
How to bake burger buns at home? Prepare the necessary products. Warm the milk and water slightly. The remaining ingredients should be at room temperature. Use unscented vegetable oil. Melt the butter in advance in a water bath or microwave. how to do this correctly, read at the end of the recipe.

Step 2

Step 2
In a small bowl, combine the yeast, 1 tsp. sugar and warm water. Mix well and leave the yeast to activate for 10-15 minutes. A foam “cap” should form on the surface. This means the yeast is of good quality. Dry yeast can be replaced with fresh yeast. How to do this correctly, read the article at the link at the end of the recipe.

Step 3

Step 3
In a large bowl with high sides, beat the egg with sugar and salt until smooth.

Step 4

Step 4
Pour warm milk into the egg mixture and stir.

Step 5

Step 5
Add activated yeast, stir.

Step 6

Step 6
Pour in melted, non-hot butter. Stir again.

Step 7

Step 7
Sift flour into the resulting mass. The flour must be sifted so that it is enriched with oxygen. Then the dough will rise well, and the baked goods will turn out fluffy and airy. Donʼt add all the flour at once. More or less than the specified amount may be required. Sift about 2/3. Mix the dough with a spoon.

Step 8

Step 8
Add the rest of the flour in small portions, while mixing the dough with your hands. Focus not on the amount of flour, but on the consistency of the dough. You can read more about flour and its properties in a separate article, link at the end of the recipe. The dough should be homogeneous, pliable, and almost not stick to your hands.

Step 9

Step 9
Cover the dough with a light towel and leave in a warm place to rise for 70-90 minutes.

Step 10

Step 10
When the dough has increased in volume by 2-2.5 times and bubbles appear on its surface, it is ready for cutting.

Step 11

Step 11
Gently knead the dough and place it on a table sprinkled with flour. Divide the dough into pieces weighing 90-110 grams, depending on the desired size of the burgers. I made buns that were not too large, dividing the dough into 80 gram pieces.

Step 12

Step 12
Roll each piece of dough into a log. Cover and leave the buns for about 7 minutes until they rise slightly.

Step 13

Step 13
Then roll the buns again and place them on a parchment-lined baking sheet. Read about the features of parchment in a separate article at the link at the end of the recipe. At the same time, leave a good distance between the pieces of dough, since the buns will grow well during proofing and baking. Later I had to place them further away from each other so that they would not connect. Cover the pieces with a light towel and leave to proof for another 15-20 minutes.

Step 14

Step 14
Burger buns should be flat top, so press each bun of dough down lightly after proofing.

Step 15

Step 15
Mix egg yolk with milk.

Step 16

Step 16
Brush the pieces with the yolk mixture.

Step 17

Step 17
Sprinkle generously with sesame seeds on top.

Step 18

Step 18
Bake the buns in an oven preheated to 180 C for 25-30 minutes until golden brown. The cooking time and mode may be different, as they depend on the operating characteristics of the oven. Install them based on your equipment. A useful article on this topic can be read at the link at the end of the recipe.

Step 19

Step 19
Cool the finished buns and use them to make burgers. Bon appetit!

Additional rubrics

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