Burger Bun Recipe

An egg and a small amount of butter enrich the dough just enough to give the buns a soft, slightly rich crumb without making them cakey, while a double rise builds enough structure that the buns hold up to a juicy patty without falling apart.

Prep

30 min

Cook

18 min

Total

180 min

Servings

8

Ingredients

Need different units or a different yield? Try our Conversion Calculator →

Instructions

1. 1In a small bowl, stir the warm water, yeast, and 1 tablespoon of the sugar together. Let sit for 5-10 minutes, until foamy on top.
2. 2In a large bowl or stand mixer, whisk together the warm milk, egg, melted butter, and remaining sugar. Add the yeast mixture and stir to combine.
3. 3Add the flour and salt. Mix with a dough hook or wooden spoon until a shaggy dough forms, then knead for 8-10 minutes (by hand or machine) until smooth, soft, and slightly tacky but not sticky.
   Why this works
4. 4Shape the dough into a ball, place it in a lightly oiled bowl, cover, and let rise in a warm spot for 60-90 minutes, until doubled in size.
5. 5Punch down the dough and divide it into 8 equal pieces (about 3.5 oz / 100g each). Shape each piece into a tight, smooth ball by cupping your hand over the dough and rolling it against the counter.
6. 6Place the balls on a parchment-lined baking sheet, spaced at least 2 inches apart, and flatten each gently with your palm to about 3.5 inches across. Cover loosely and let rise for 45-60 minutes, until visibly puffy.
   Why this works
7. 7Preheat the oven to 375°F (190°C) toward the end of the second rise. Brush the tops of the buns with the beaten egg wash and sprinkle with sesame seeds, if using.
8. 8Bake for 15-18 minutes, until deep golden brown on top and the buns sound hollow when tapped on the bottom.
9. 9Transfer the buns to a wire rack and let cool completely, at least 30 minutes, before slicing, cutting too early lets steam escape and the buns turn gummy.
   Why this works

Tips & variations

• For a shinier, deeper mahogany crust, brush the buns with egg wash a second time about 10 minutes into baking.
• Swap the sesame seeds for poppy seeds or everything bagel seasoning for a different topping.
• For a slightly sweeter, more golden bun closer to a classic potato bun, replace 1/4 cup of the flour with 1/4 cup instant mashed potato flakes.
• If the dough feels sticky after kneading, add flour one tablespoon at a time; a dough that's too dry will make tough, dense buns, so err on the side of slightly tacky.

Storage & reheating

Store cooled buns in an airtight bag or container at room temperature for up to 3 days. To freeze, wrap individually and freeze for up to 3 months; thaw at room temperature or in a low oven. To refresh day-old buns, warm them wrapped in foil at 300°F (150°C) for 5-8 minutes, or split and toast the cut sides in a dry skillet.

FAQ