Best Soft Burger Buns
This is an incredibly simple burger buns recipe that makes twelve soft, fluffy sandwich rolls. It is easy, you got this!
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!