Super Soft Burger Buns
These tender homemade burger buns are light, fluffy, golden, and sturdy enough for juicy burgers, sandwiches, or sliders.
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Kitchen scale
- Pastry brush
Ingredients
- 60 ml warm milk
- 315 ml warm water
- 12 g instant yeast
- 22 g granulated sugar
- 1 large egg
- 12 g fine salt
- 530 g all-purpose flour
- 55 g unsalted butter softened
- 1 large egg mixed with 1 tablespoon water for egg wash
- 1 tablespoon water for egg wash
- as needed sesame seeds optional
Instructions
- Combine warm milk, warm water, yeast, sugar, egg, salt, flour, and softened butter until a shaggy dough forms.
- Knead the dough for 5 to 10 minutes until smooth, elastic, and slightly tacky.
- Cover the dough and let it rise in a warm place until doubled in size, about 60 minutes.
- Divide the dough into 8 equal portions and shape each into a smooth, tight ball.
- Cover the shaped buns and let them rise again until visibly puffy.
- Brush with egg wash and sprinkle with sesame seeds if desired.
- Bake at 220°C for about 15 minutes, until golden brown.
- Cool completely before slicing and serving.
Notes
- Avoid adding excess flour because it can make the buns dense.
- Active dry yeast may be used after blooming it in warm liquid.
- Store cooled buns airtight at room temperature for up to three days.
- Freeze for up to three months in a sealed freezer bag.