Has your family demanded “No More Hard Hamburger Rolls!” Well, here is a fantastic recipe for the soft burger buns. They are fluffy, buttery, and large enough for a half-pound (225 grams) hamburger. I say Yes, please! to the perfect American BBQ burger setting atop a yummy soft roll that you baked. Now, your family will be demanding, let’s have hamburgers tonight!
As an Amazon associate, I earn a small amount from qualifying purchases at no cost to the buyer.
Let’s Bake Perfectly Soft and Fluffy Homemade Burger Buns
These soft burger buns will wow you. They are pillowy soft and absolutely perfect for hamburgers or your favorite sandwich. I personally love to use these buns to make a breakfast sandwich with layered egg, sausage, and cheese. To do this, just bake your buns, cook your eggs and sausage, then cut the rolls, layer your egg, sausage and a slice of your favorite cheese. Then, wrap them individually and freeze them. Voila, pop them in the microwave to heat – no more store-bought, flavorless frozen sandwiches!
Why This Recipe is Simple
Below are three reasons why this recipe is so simple, anyone can make it!
- Number 1: This easy soft burger buns recipe uses six simple ingredients available in every home (flour, water, butter, sugar, yeast, and salt).
- Number 2: You can make this in a Kitchen Aid mixer – no hand kneading, just add all ingredients to the mixer and turn it on, easy-peasy.
- Number 3: You can make soft burger buns at home in 2 hours.
First Time Baking Bread?
Is this your first time baking bread? Are you feeling intimidated? Don’t worry! I got you covered. First off, this is a super simple, fail-proof recipe. Secondly, if you want to learn more about the art and science of baking – read my 12 Steps of Bread Baking article, which will give you superb instruction on the steps of baking bread used by professionals.
I use bread flour for this recipe. I am often asked, “Which bread flour should I use?” I always recommend buying a good quality organic bread flour – try King Arthur Organic Bread Flour, it’s widely available in the USA and usually does the trick.
Are you in Europe and wondering, “Which flour is best?” Try reading European Flour for the Confused Baker. Hopefully, that article helps you understand the differences in European flours. One of my favorites that is available in the United States and can be purchased in Europe, is the Italian brand Caputo Type 00 Flour – excellent for pizza dough and breads.
Sharing is Caring
If you have visited my site before, you know I always end off with a plea to share your wonderful home baked bread (made with love) with a neighbor, friend, co-worker or family member. They will absolutely love your heart-felt work in the kitchen. As I love to say “Bake One, Share One – Great Bread for All!” May I also ask a favor? Please share this post about soft burger buns with a friend, post it to social media, or better yet, take a picture of your creation and tag me @christinasbreadbakes on Facebook or Instagram. See you in the kitchen!
Best Soft Burger Buns
Equipment
- 1 Stand mixer with dough hook
- 6 Various Small Measuring Bowls to measure your ingredients
- 1 Digital Kitchen Scale
- 1 Large Bowl to proof the dough
- 2 Sheet Pans half size (18"x36") or metric size (45 x 90 cm)
- 1 Bench scraper
- 1 Bowl scraper
- 1 Pastry Brush optional
Ingredients
- 1000 grams Organic Bread Flour
- 600 ml Warm Water 100°F / 38℃
- 140 grams Butter melted
- 6 grams Sugar
- 6 grams Yeast
- 12 grams Sea Salt fine
Toppings (optional)
- 1 ea Egg
- 1 T Water
- Various Seeds
Instructions
- Scale all your ingredients using the digital kitchen scale.
- Mix the sugar, water, and yeast together and set aside until foamy.
- Pour yeast mixture into the bottom of the mixer bowl.Hint: Always add your liquid at the bottom of the bowl to ensure all the flour mixes with the liquid.
- Add the flour, salt and melted butter.
- Using the dough hook, mix on the lowest speed for two minutes.
- Turn speed to level 2 and mix for six more minutes. until the dough begins clings to the hook and has developed gluten strands (see photo).
- Scrape dough onto a flat surface using a bowl scraper.
- Shape into a ball and place into a prepared (sprayed with oil) bowl/container to bulk ferment.
- Allow dough to double in size (about 45 minutes). Actual time will vary depending on the strength of your yeast and the temperature of your kitchen.Hint: The warmer your kitchen is, the faster the dough will rise; expect shorter time in summer and longer in winter.
- Once dough has doubled, dump it onto a counter, deflate the dough, and fold it over into a loose ball.
- Using a bench scraper, cut off 140g of dough.Hint: for evenly sized burger buns, be sure to weigh it using the digital kitchen scale.
- Shape each piece into a small round ball. Repeat for all twelve pieces.
- Cover them with a damp towel and allow to rest 10 minutes.
- Uncover the buns, and flatten them to about 4" (10cm) in diameter.
- Place the buns onto a baking sheet – six on each baking sheet.Hint: I love perforated baking sheets, buns do not stick!
- Cover the baking sheets with a damp kitchen cloth and allow buns to proof, approximately 15-20 minutes. Once again, depending on your kitchen temp. Buns will not look very puffy at the moment, but don't worry, they will once baked.
- Preheat your oven to 400℉ (200℃).
- Optional Toppings: Mix the egg and water thoroughly. Hint: Using an egg wash produces a shinier finish, but can be left off if there are allergies or you don't have an egg.
- Brush the tops of your buns with egg wash. Sprinkle with poppy seeds, sesame sees, etc.
- Place the sheet pans into the oven near the center of the oven. Bake for 10 minutes. Swap pans around (up goes down, down goes up, and turn pans around 180°). Bake for another 10 minutes until they just begin to lightly brown. Bottoms should be brown and tops golden.
- Remove from the oven and place on a cooling rack to cool for at least 10 minutes before cutting.
- Enjoy these soft, fluffy burger buns!
