A great burger deserves more than just a good patty, and it needs a bun that’s soft, lightly sweet, and sturdy enough to hold everything together. These homemade burger buns are made with simple ingredients, bake up beautifully, and feel special in a way store-bought buns rarely do. Whether it’s burger night, sliders for a party, or even breakfast sandwiches, these buns fit right in.
What Are Burger Buns?
Burger buns are soft, enriched yeast rolls designed to cradle fillings without falling apart. They typically include milk, eggs, butter, and a touch of sugar, which gives them their tender texture and mild sweetness. Unlike crusty bread, burger buns are meant to compress slightly when bitten, making every mouthful neat and satisfying. Their origins are tied to classic American diner culture, but homemade versions elevate them to a whole new level.
Pro Tips for Perfect Burger Buns
- Use lukewarm milk, not hot, to activate the yeast properly without killing it.
- Knead until the dough is smooth and elastic to give the buns structure and fluffiness.
- Foil baskets help the buns rise upward instead of spreading, giving them that bakery-style shape.
Frequently Asked Questions
Why Are My Burger Buns Dense?
Dense buns usually mean the dough didn’t rise enough or was under-kneaded. Yeast needs time to produce gas, so always let the dough double in size during the first rise. Kneading properly also helps develop gluten, which traps air and creates a light texture.
Can I Make Burger Buns Without Sesame Seeds?
Yes, sesame seeds are completely optional and decorative. You can leave the buns plain or top them with poppy seeds, onion flakes, or even everything-bagel seasoning. The dough itself remains unchanged and just as fluffy.
Can I Use This Dough for Sliders?
This dough works perfectly for sliders, simply divide it into smaller portions before shaping the balls. Reduce the baking time slightly and keep an eye on the color so they don’t overbrown.
Why Do I Need to Add Butter After Kneading?
Adding butter at the end allows the gluten to develop properly before being enriched. If added too early, butter can coat the flour and prevent good gluten formation. This method ensures soft buns that still hold their shape.
How to Store Burger Buns
To ensure they last longer, keep them in the refrigerator for up to 5 days, warming slightly before use. Avoid leaving them uncovered to prevent them from drying out quickly. You can also freeze them for up to 2 months.
Ingredients
How to Make Burger Buns
In a small bowl, combine the milk, yeast, and sugar.
In a small bowl, combine the milk, yeast, and sugar.
Mix the flour and salt with a wooden spoon, then add the yeast mixture and eggs, stirring until a rough dough forms.
Mix the flour and salt with a wooden spoon, then add the yeast mixture and eggs, stirring until a rough dough forms.
Continue kneading the dough with your hands, add the softened butter, and keep kneading until the dough becomes smooth.
Continue kneading the dough with your hands, add the softened butter, and keep kneading until the dough becomes smooth.
Place the baskets on a parchment-lined baking tray. Set the dough balls inside, cover with a cloth, and let them rise again for 30 minutes.
Cover the bowl with cling film and let the dough rise for about 2 hours, or until doubled in size.
Brush the risen buns gently with beaten egg and sprinkle with sesame seeds.
Punch down the dough to release the air, transfer it to a work surface, divide it into 10 pieces, and shape each piece into a ball.
Bake at 180°C (360°F) for about 30 minutes.
Shape kitchen foil into small baskets by folding them and sealing the edges with a stapler.
Place the baskets on a parchment-lined baking tray. Set the dough balls inside, cover with a cloth, and let them rise again for 30 minutes.
Brush the risen buns gently with beaten egg and sprinkle with sesame seeds.
Bake at 180°C (360°F) for about 30 minutes.
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