Soft, pillowy burger buns are the secret to elevating any homemade burger experience. These golden, slightly sweet buns boast a tender crumb and a delicate crust, perfect for holding juicy patties and all your favorite toppings. With just 40 minutes of prep and a bit of patience for the dough to rise, you’ll be rewarded with bakery-quality results. The aroma of freshly baked bread filling your kitchen is simply irresistible.
Each bun is a satisfying blend of fluffy texture and rich flavor, thanks to a touch of butter and a hint of sweetness. Whether you’re grilling burgers or crafting sliders, these buns add a homemade touch that’s worth every minute of the 2.5-hour total time. Plus, they’re sturdy enough to handle the juiciest fillings without falling apart. Once you try these, store-bought buns will never compare!
Ingredients for Perfect Burger Buns
- 1 cup (236 ml) water
- ¼ cup (60 ml) whole milk
- 2 ½ teaspoons active dry yeast
- 2 Tablespoons granulated sugar, plus a pinch for activating the yeast
- 5 Tablespoons unsalted butter, melted
- 1 large egg + 1 large egg yolk, lightly beaten (room temperature preferred; save the egg white for brushing on top)
- 1 ¼ teaspoons salt
- 4 cups (500 g) bread flour, plus additional as needed (you may need up to ½ cup more)
- 1 ½ teaspoons cornmeal (optional, for dusting)
- Sesame seeds (optional, for sprinkling)
Step-by-Step Instructions for Fluffy Burger Buns
- Activate the yeast: Combine water and milk in a microwave-safe bowl and heat to 105-115°F (40-46°C). Stir well to ensure even temperature. Pour into a large bowl (or stand mixer bowl) and add yeast and a pinch of sugar. Stir briefly and let sit until foamy (5-10 minutes). If it doesn’t foam, discard and start over.
- Mix the dough: Once the yeast is foamy, add sugar, melted butter, egg, egg yolk, and salt. Stir until combined. Gradually add flour, mixing until a soft, slightly sticky dough forms. Scrape the bowl as needed.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for several minutes until smooth and elastic. If too sticky, add a little more flour sparingly. (Alternatively, knead with a dough hook on medium-low speed for several minutes.)
- First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise until doubled (1-2 hours, depending on kitchen temperature).
- Shape the buns: Gently deflate the dough and divide it into 8 even pieces. Shape each into a smooth ball.
- Prepare for baking: Line a baking sheet with parchment paper and lightly dust with cornmeal. Place the dough balls on the sheet, spacing evenly. Cover lightly with plastic wrap and let rise until increased in size by 50%. Meanwhile, preheat the oven to 375°F (190°C).
- Bake: Once risen, brush the buns with reserved egg white and sprinkle with sesame seeds (if using). Gently pierce any surface bubbles with a toothpick. Bake for 20 minutes or until golden brown.
- Cool and serve: Let the buns cool completely. Use a sharp serrated knife to cut them in half lengthwise. Enjoy your homemade burger buns!
Perfect Pairings: Sauce and Topping Ideas
Take your burger buns to the next level with delicious sauces and toppings! Try spreading a layer of garlic aioli or chipotle mayo for a flavorful kick. For a classic touch, add lettuce, tomato, and pickles, or go gourmet with caramelized onions and brie cheese. Don’t forget to toast the buns lightly for extra texture!
Storage and Reheating Tips
Store your burger buns in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. To reheat, wrap them in foil and warm in a 350°F (175°C) oven for 5-10 minutes. For a quick fix, toast them in a skillet with a bit of butter for a crispy exterior.
Time-Saving Tricks for Busy Bakers
Short on time? Activate the yeast in warm water while you gather the rest of your ingredients. Use a stand mixer with a dough hook to knead the dough faster. If you’re making these ahead, prepare the dough the night before and let it rise in the fridge overnight for a slow, flavorful proof.
Recipe Variations to Mix It Up
Experiment with different flavors by adding 1 teaspoon of garlic powder or 1 tablespoon of dried herbs to the dough. For a sweeter twist, replace the sugar with honey or maple syrup. You can also swap sesame seeds for poppy seeds or everything bagel seasoning for a unique finish.
Equipment Guidance for Success
For best results, use a kitchen scale to measure flour accurately and ensure consistent buns. A stand mixer with a dough hook makes kneading effortless, but a sturdy wooden spoon works too. Don’t forget a parchment-lined baking sheet and a pastry brush for the egg wash!
Burger Buns
Ingredients
- 1 cup water 236 ml
- 1/4 cup whole milk 60 ml
- 2 1/2 teaspoons active dry yeast
- 2 Tablespoons granulated sugar plus a pinch for activating the yeast
- 5 Tablespoons unsalted butter melted
- 1 large egg + 1 large egg yolk lightly beaten, room temperature preferred (save the white for brushing on top)
- 1 1/4 teaspoons salt
- 4 cups bread flour 500 g, plus additional as needed (I often need ½ cup additional or more, but your mileage will likely vary.)
- 1 1/2 teaspoons cornmeal optional
- Sesame seeds for sprinkling (optional)
Instructions
- Combine water and milk in a microwave-safe bowl and heat to 105-115F (40-46C). Be sure to stir before checking the temperature as sometimes the microwave heats unevenly.
- Pour warmed water/milk into large bowl (or you may use a stand mixer) and add yeast and a generous pinch (about 1 teaspoon) of granulated sugar. Stir briefly and allow mixture to sit until foamy (about 5-10 minutes). If yeast does not become foamy, it may be dead or your liquid may have been too hot or not hot enough. You will need to discard and start over.
- Once yeast is foamy, add 2 Tablespoons granulated sugar, melted butter, egg, egg yolk, and salt. Stir until well-combined. Gradually add flour and stir (use a spatula or wooden spoon or the dough hook attachment on your mixer) until you have a soft, slightly sticky/tacky, but still manageable dough. Scrape down the sides and bottom of the bowl as needed.
- Transfer the dough to a clean, lightly floured surface and knead for several minutes until you have a smooth, elastic ball. If dough is too sticky to manage you may add more flour, but do so sparingly. You want the dough to be somewhat sticky! (If using a stand mixer, you can knead with the dough hook and your mixer on a medium-low speed for several minutes.)
- Transfer dough to a large, clean, lightly oiled bowl, turn to coat the dough with oil. Cover with plastic wrap and let rise until doubled (this could take 1-2 hours depending on the temperature of your kitchen).
- After rising, gently deflate the dough and transfer to a lightly floured surface. Divide into 8 even pieces (see note 1. I form the dough into a ball, divide the dough in half and repeat until I have 8 even pieces). Form each piece into a smooth ball.
- Line a standard-sized cookie or baking sheet with parchment paper, dust the parchment lightly with corn meal (this will keep the rolls from sticking), then transfer rolls to prepared sheet, spacing them evenly. Cover lightly with plastic wrap and let rise until increased in size 50%. Meanwhile, preheat oven to 375F (190C).
- Once rolls have risen (it’s OK if they’re lightly touching each other, you’ll just cut them apart after baking) and oven is preheated, remove plastic wrap and lightly brush rolls with reserved egg white³ and sprinkle with sesame seeds. If you notice any bubbles forming on the surface of the buns, take a toothpick and gently pierce the bubbles so they deflate.
- Transfer to oven and bake on 375F (190C) for 20 minutes or until golden brown.
- Allow rolls to cool completely and then use a sharp serrated knife to cut in half lengthwise. Enjoy!