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This versatile burger bun recipe has transformed my homemade burgers from good to absolutely incredible. The combination of their light, fluffy interior and slightly crusty exterior creates the perfect canvas for any type of burger filling.
I first made these buns for a backyard barbecue when I realized I had forgotten to buy buns at the store. My guests couldn't stop raving about them, and now I never go back to store bought versions. The difference in taste and texture is truly remarkable.
Ingredients
- Warm milk: Adds tenderness to the crumb structure
- Bread flour: Provides the necessary protein content for perfect structure
- All purpose flour: Balances the texture for the ideal burger bun
- Instant yeast: Speeds up the rising process with reliable results
- Granulated sugar: Feeds the yeast and adds subtle sweetness
- Egg: Enriches the dough for a softer texture
- Salt: Enhances flavor and controls yeast activity
- Room temperature butter: Creates richness and moisture
- Egg wash: Creates that beautiful golden shine on top
- Optional sesame seeds: Add visual appeal and nutty flavor
Step-by-Step Instructions
- Mix the wet ingredients:
- Combine warm milk, water, yeast, sugar, and egg in your stand mixer bowl. This temperature range activates the yeast without killing it. Make sure your egg is at room temperature to prevent shocking the yeast.
- Incorporate dry ingredients:
- Add flours to the wet mixture and mix until just combined. The combination of bread flour and all purpose creates the perfect texture. Do not overmix at this stage.
- Add flavor enhancers:
- Mix in salt and butter. The salt is added after initial flour incorporation to prevent direct contact with yeast. The butter should be soft enough to incorporate easily but not melted.
- Knead to develop gluten:
- Knead on medium low speed for 10 minutes until you have a soft, tacky dough. This extended kneading time develops the gluten structure for that perfect chewy yet soft texture. Resist adding too much flour even if dough seems sticky.
- First rise:
- Transfer dough to an oiled bowl, cover with plastic wrap, and let rise until doubled. This will take 1 to 2 hours depending on your kitchen temperature. The dough is developing flavor during this time.
- Shape into buns:
- Divide dough into 8 equal portions and shape into balls. Place on parchment lined baking sheets with adequate spacing to allow for expansion. Properly shaped balls will create uniform, attractive buns.
- Second rise:
- Cover shaped dough with a clean kitchen towel and let rise until puffy, about 1 to 1.5 hours. This rise creates the light, airy texture that makes these buns special.
- Apply egg wash and bake:
- Brush with egg wash for a glossy finish and sprinkle with sesame seeds if desired. Bake at 400°F for about 15 minutes, rotating halfway through, until beautifully golden brown.
Bread flour is truly the star ingredient in this recipe. I learned through much trial and error that all purpose flour alone simply cannot create the same structure and chew. The first time I used proper bread flour, my family immediately noticed the difference in texture and declared them the best burger buns they had ever tasted.
Storage Tips
These buns stay fresh at room temperature in an airtight container for about 2 days. For longer storage, I recommend freezing them as soon as they cool completely. Place in freezer bags with as much air removed as possible. When ready to use, thaw at room temperature and then reheat in a 350°F oven for 5 minutes, or simply toast the cut sides before assembling your burgers.
Ingredient Substitutions
While this recipe is best made as written, there are some adaptations that work well. If you only have active dry yeast, simply combine it with the warm liquids first and let it proof for 5 minutes before proceeding. For dairy allergies, plant based milk and butter substitutes work adequately, though the texture will be slightly different. Unfortunately, gluten free flours will not work as direct substitutes in this recipe due to the importance of gluten development.
Serving Suggestions
These buns are obviously perfect for beef burgers, but they also complement turkey burgers, veggie patties, pulled pork, and even breakfast sandwiches beautifully. For an extra special touch, brush the cut sides with butter and toast them lightly on the grill or in a skillet before assembling. Serve alongside homemade potato salad or coleslaw for a complete meal that will impress anyone lucky enough to join you.
Frequently Asked Questions
- → Can I use active dry yeast instead of instant yeast?
Yes, you can substitute active dry yeast for instant yeast. Simply mix it with the warm water and milk, let it proof for about 5 minutes until frothy, and then proceed with the recipe.
- → How do I ensure my dough is the right consistency?
The dough should be soft yet slightly tacky. Avoid adding too much additional flour to keep the buns light. Adjust flour gradually based on your kitchen's humidity.
- → What’s the best way to shape the buns?
Divide the dough into equal parts, then gently roll each portion into a ball. If the dough is sticky, lightly grease your hands or dust with flour for easier handling.
- → How should I store leftover buns?
Store baked buns in an airtight container at room temperature for up to 3 days, or freeze them for up to one month. Defrost at room temperature before reheating or toasting.
- → Can I make smaller slider buns?
Yes, divide the dough into 15 pieces, place them in a 9x13-inch pan, and bake at the same temperature for 15-20 minutes, rotating halfway through baking.