Homemade Burger Buns
My Homemade Burger Buns recipe creates irresistibly soft and fluffy buns, similar to a light brioche dough. This eggless recipe is surprisingly simple and can easily be made dairy-free and vegan. With just a few basic ingredients, you’ll have beautifully golden homemade hamburger buns that are perfect for your next barbecue or dinner.
Yield: 16 buns
Equipment
- Baking Sheets 2 large or 3 medium
Ingredients
Dough Ingredients
- 360 ml Milk* warm
- 14 g Active Dry Yeast
- 50 g Cane Sugar*
- 475 g All-Purpose Flour or strong Bread Flour
- 2 tbsp Whole Wheat Flour optional
- 2 tsp Salt
- 75 g Butter* soft
Optional Toppings
- 2 tbsp Maple syrup or Milk* to brush the top
- 2 tsp White Sesame Seeds
Instructions
- In a mixing bowl combine warm milk at (110°F or 43°C), sugar and active dry yeast. Let it sit for 10 min until yeast is activated and appears foamy.
- To the same bowl add half of the flour and mix with a dough hook attachment in a stand mixer or you can mix it by hand using a spatula (but I would recommend using a stand mixer)
- Once the flour is mixed in then add the remaining flour, and salt and mix until flour is absorbed and incorporated.
- Add soft butter in small pieces to the dough while it is kneading and mixing on medium speed until a dough ball forms and doesn’t stick on the sides of the bowl. It should come together into a soft yet tacky dough (should not be unbearably sticky). This will take around 8-10 minutes.
- Avoid adding too much extra flour because it will create tough buns, add a tablespoon at a time and mix.
- Transfer the dough into a lightly greased bowl covered with plastic wrap and let it rise in a warm place until doubled in size or about 60-90 minutes.
- Lightly flour your work surface, rolling pin and the dough. Lightly grease and line 2-3 baking sheets with baking paper.
- Toss the dough onto the floured surface. Roll it out and Divide the dough using a bench scraper or a sharp knife into 16 equal parts roughly (65g - 70g each)
- Form each piece into a ball by rolling on the countertop with a cupped hand and placing them on the baking sheet, 2 to 3 inches apart. If your dough is sticky, lightly dust the tops of each dough ball with flour before rolling it by hand.
- Cover with a clean towel and let it proof until puffy and almost doubled for about 60 minutes.
- Preheat the oven to 375f. Brush the tops of the buns lightly with maple syrup or cream.
- Sprinkle with sesame seeds and bake the buns for about 15 minutes until the tops are golden brown.
- Remove from the oven and let them cool on a rack to cool.
- Serve or store in an airtight container at room temperature for 2-3 days.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy-based whole milk.
- Butter: Dairy-free butter sticks or any butter of your choice.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or organic cane sugar.
- Flour: You can use either all-purpose flour or bread flour for this recipe. Using all-purpose flour will give you a softer, delicate crumb structure. Using bread flour will give a chewier texture with a slightly more structured crumb.