Enhance your meals with my homemade Burger Buns that are beautifully soft, aromatic, and far superior to any store-bought varieties. Using simple, high-quality ingredients like bread flour, active dry yeasts, lukewarm milk, and extra virgin olive oil, I will show you exactly how to mix, knead, and shape the perfect dough ball so you can elevate your sandwiches to a completely new level.
Tom the Chef Founder
Let’s talk about important parts of the recipe before you start…
Enhance your burgers and sandwiches with homemade Burger Buns. Freshly baked and aromatic, they add a unique flavor and texture that store-bought buns simply cannot match. Plus, you control all the ingredients, allowing for customization if needed. Are you ready to elevate your meals using straightforward ingredients like bread flour, active dry yeasts, and extra virgin olive oil? Let us dive right into making the ultimate Burger Buns using your trusty hook attachment!
When you start making my Burger Buns, you might run into a very common mistake: the dough will inevitably seem sticky, especially during the final kneading stages. It is highly tempting to reach into your pantry for extra bread flour to dry it out, but please resist that urge completely! Adding extra bread flour will cause the final baked product to end up much denser than it should be. Instead, I rely entirely on my kitchen mixer and hook attachment. Simply knead the dough on medium-high speed for about six to nine minutes. Eventually, it will stop sticking to the bowl and transform into a beautiful, compact, and flexible dough ball. Trust the process and let the hook attachment do all the heavy lifting for your Burger Buns!
Another crucial element of these Burger Buns is exactly how we introduce the liquids into the mix. After briefly mixing your bread flour, active dry yeasts, granulated sugar, and salt with a whisk, it is time to add the wet ingredients. You absolutely must use lukewarm milk that is preheated to about 90 to 100 degrees Fahrenheit, which you can easily do in the microwave or on the stove. This specific temperature range is essential because it perfectly activates the active dry yeasts without making it too hot. Alongside the lukewarm milk, I pour in three large eggs and a quarter cup of extra virgin olive oil. The extra virgin olive oil adds incredible moisture and a subtle richness that makes these Burger Buns stand out from anything you can buy at the local store.
Once your dough has safely rested in a warm place for two to three hours and has doubled to tripled in size, it is time for the shaping phase. My absolute golden rule here is to always work on a non-floured surface. You will separate the dough into twelve even pieces of about 3.8 ounces each using a bowl scraper and a kitchen scale. To shape them, place your bowl scraper at a slight angle against the bottom part of the dough, ensuring the bottom of the scraper touches the table. Keep one hand on the top of the dough and push the scraper to move the dough slightly. It will roll slightly and stretch at the same time. Repeat this, turning the dough 90 degrees to the right each time, until a compact dough ball is formed. Proper shaping ensures your Burger Buns will bake up evenly and hold their round shape beautifully on the baking sheet.
After you have neatly placed six of your shaped pieces onto a baking sheet lined with parchment paper, you need to prepare the brushing mixture. I simply hand whisk one egg with a quarter cup of milk in a small bowl. Brush all the pieces with this brushing mixture, making sure to save the rest for a second brushing right before the oven. Next, let the Burger Buns proof in a warm place for about thirty minutes to an hour until they have doubled in size. It could take longer if your dough ends up denser, so you have to watch them carefully to prevent over-proofing, which can cause them to collapse. The brushing mixture combined with a warm place creates the perfect environment for that final rise, ensuring a gorgeous golden crust on your Burger Buns.
When the proofing step is completely done, set your oven to 400 degrees Fahrenheit. Before placing the baking sheet into the oven, I gently apply a second coat of the brushing mixture to all the dough balls which have now turned into buns. Here is where you can add a fantastic modification that is a modification and not part of the recipe itself: while my recipe suggests sesame seeds, crushed pepper flakes, poppy seeds, or sunflower seeds, you could optionally sprinkle some dried minced garlic or onion flakes on top! Just remember, this specific garlic or onion addition is a modification that is not part of the recipe. If you are not freezing them, sea salt is a great topping too. Once decorated, bake your Burger Buns on the parchment paper for fifteen to twenty minutes, rotating the baking sheet in the middle of baking to ensure a perfectly even bake.
One of the absolute best things about my Burger Buns is how incredibly well they store! If you do not need all twelve servings at once, you can easily bake more buns than you need and freeze them for later usage. They stay absolutely great in the freezer for up to half a year! Whenever I need a fresh dough ball turned into a delicious bun for dinner, I just pull them out, and they defrost in only two hours. Remember, if you plan to freeze or refrigerate your Burger Buns, do not sprinkle them with sea salt before baking, as the moisture would make them soggy. Enjoy the wonderful convenience of having perfect homemade bread flour creations ready whenever you need them!
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