The secret to these burger buns is their incredibly soft and fluffy texture, which comes from the perfect balance of moisture and bread flour. The dough is enriched with milk, butter, and eggs, making the buns tender and slightly rich. A gentle egg wash adds a beautiful golden sheen to the tops, while sesame seeds give a classic burger bun look. These buns are versatile, holding up well to even the juiciest burgers without getting soggy, yet remaining soft enough to provide that melt-in-your-mouth experience that’s essential for any burger lover.
Ingredients:
- 240 ml (1 cup) warm water (110°F/43°C)
- 60 ml (1/4 cup) whole milk, warmed
- 15 g (1 tbsp) active dry yeast
- 50 g (1/4 cup) sugar
- 2 large eggs (1 for dough, 1 for egg wash)
- 60 g (1/4 cup) unsalted butter, melted
- 450-480 g (3 3/4 to 4 cups) bread flour (start with 3 3/4 cups and add more if needed)
- 7 g (1 tsp) salt
- Sesame seeds (optional)
Instructions:
- Activate the yeast: In a small bowl, combine the warm water, warm milk, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly. This step ensures that the yeast is active.
- Mix the dough: In a large mixing bowl, combine the yeast mixture with one egg, the melted butter, and salt. Gradually add in the bread flour, starting with 3 3/4 cups. Mix until the dough comes together. Once it’s too thick to stir with a spoon, transfer it to a floured surface.
- Knead the dough: Knead the dough for about 8-10 minutes until it’s smooth, elastic, and just slightly tacky. If the dough feels too sticky, gradually add more flour, one tablespoon at a time, until the right consistency is reached.
- First rise: Form the dough into a smooth ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for 1-2 hours, or until doubled in size.
- Shape the buns: Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces (or 10 if you prefer smaller buns). Roll each piece into a smooth ball and place them on a baking sheet lined with parchment paper. Make sure there’s enough space between the buns for them to expand.
- Second rise: Cover the shaped buns with a kitchen towel and let them rise for another 30-45 minutes, until they’ve puffed up.
- Egg wash and sesame seeds: Preheat the oven to 375°F (190°C). Beat the remaining egg with a splash of water to make the egg wash. Brush the tops of the buns generously with the egg wash. If desired, sprinkle sesame seeds on top.
- Bake: Bake the buns for 15-18 minutes or until golden brown on top. Rotate the baking sheet halfway through to ensure even browning. When done, the buns should sound hollow when tapped on the bottom.
- Cool: Remove the buns from the oven and let them cool completely on a wire rack before slicing and using for burgers.
