Oh my goodness, these are the best homemade buns for burgers that I have made! Bonus, they do not fall apart!
Have you ever made your own burger buns? I hadn’t until last weekend. Burgers were on the menu for lunch and I had it in mind to try and make homemade buns. And I’m so glad that I did. There is nothing better than the smell of homemade bread and now homemade buns for burgers.
These buns are enriched with an egg and some butter for flavour, yet they maintain a soft and light texture and are super solid not going-to break in your hands even with all the toppings added in.
Let’s level up the burger game, especially now that summer is here. Plus these are freezer friendly so you may want to make a few extra batches and stock up. You could also make these smaller in size, for sliders! 😉
Let’s talk Ingredients.
Flour: Your choice here from bread flour to all-purpose flour or plain flour for us Aussies. I just had all-purpose flour on hand so that is what I used. The buns still had a nice height on them… and tasted delicious.
Yeast: Active or dried. Just use whatever you have on hand. I always have dried yeast in my pantry and I’ve never had any problems with it. I prefer it over active yeast. Again, the choice is yours.
Once you have mixed the flour, butter, salt, egg and the yeast together you will have a soft and very smooth ball of dough. Place that ball of dough into a well oiled large bowl and cover with clingwrap and set aside for about an hour or until doubled in size. Yours should be looking sexy just like mine, pictured below.
Dividing you dough. All are approximate measurements only.
- 6 Big Burger size approximately 124 grams.
- 8 Medium burger size approximately 93 grams.
- 12 Sliders size approximately 62 grams.
After dividing and shaping the dough into balls, go ahead and place them on a lined baking tray. Cover once more with clingwrap and allow to rise for approximately 30-40 minutes.
Bake the sexy buns at 190C / 374F for 20-25 minutes.
Allow to cool slightly before filling these buns up. Once they have cooled completely, pop them into zip lock bags and freeze for later. You can thank me later. 🙂
DID YOU MAKE THE RECIPE?
Please let me know how it turned out for you! Leave a comment below and share a picture over on Instagram with the hashtag #schiavone360.
Buns for Burgers
Homemade buns for burgers are so versatile and easy to make. Light and fluffy.
- 420 grams all-purpose flour or bread flour of your choice
- 200 mls water tepid
- 9 grams dry yeast
- 30 grams sugar
- 30 grams butter room temperature
- 1 egg
- 10 grams salt
- 1 tbsp sesame seeds for sprinkling onto the tops of buns.
In to a bowl whisk together the water, yeast and sugar. Set aside for 5 minutes. The top of the liquid will form lots of bubbles like foam on top. If it doesn't foam then your yeast isn't active and you will need to start again with a new packet of yeast.
To a large mixing bowl, add the flour, butter, salt, egg and the activated yeast. Using dough hooks, mix for 5 minutes. The dough will be soft and smooth, not sticky.
Transfer the dough in to a large well oiled bowl. Cover with clingwrap and set aside in a warm place for approximately 1 hour or until doubled in size. Once it has doubled in size, punch the air out of it (this part is very satisfying).
Divide the dough into 6, 8 or 12 equal pieces. (I weigh each of mine.) Shape them into a circular ball. Place onto a baking tray lined with parchment paper or a silicon mat and leave space between them as they do spread just a little. Covering once again with clingwrap and allowing to rise for a further 30 minutes.
Remove the covering and spray a little warm water on the tops of the buns and sprinkle with sesame seeds. Skip this step if not using sesame seeds.
Bake the buns at a 190°c / 374°F preheated over for 20 minutes or until golden brown. Allow to cool slightly before serving.
These buns are perfect for sandwiches or just eaten with a littlle butter slightly warm.
Plus they freeze beautifully. Stock up.