Name: Homemade Burger Buns Recipe
Prep time: 30 min
Cook time: 18 min
Total time: 3 h 48 min
Yield: 8
Cuisine: International
Ingredients: 420 g all-purpose flour, organic unbleached preferred; 1 egg; 245 g water, room temperature, approximately, may not need entirety, see notes; 1 tsp salt, Himalayan pink salt; 2 tbsp butter, softened; 50 g cane sugar, organic unrefined preferred; 2.5 tsp active dry yeast powder; egg white, optional for glaze the buns

Table of Contents

Jump to Recipe

Homemade Burger Buns are easy, yummy, and healthy. A must-have to create your deluxe burger experience at home, whether meat or plant-based.

Making burger buns can be seriously easy and the active work time is merely less than 30 minutes. The rest is just waiting time, waiting for the dough to get stretchy, as well as rise to double its size.

Ingredients required to make homemade burger buns

I use extremely simple and limited ingredients. All you need is all-purpose flour, salt, cane sugar, butter, water, and active dry yeast powder.

How to prepare the dough for burger buns?

Tip No.1 is to rest the dough till they become stretchy before adding yeast

One of the secrets behind fluffy buns is fully stretched dough. Mix egg liquid, water, sugar, salt, and all-purpose flour until you get a somewhat sticky dough, but not too sticky, and then cover it with a damp kitchen towel and let it rest. During summer, you may only need one hour; during the winter, however, you may need 2-3 hours.

When you can easily stretch the dough without breaking them, it is a good indicator that the dough is ready for the next step.

Tip No.2 is to dissolve the active dry yeast powder first thing first

Never add the active dry yeast powder directly to the dough. Always dissolve it in a small bowl with room temperature water until it is fully blended and dissolved first. This is the key to unleashing the full strength of the active dry yeast powder.

Dry Active Yeast and water smooth paste — dissolve active dry yeast powder in water

Tip No.3 is to work on the dough properly after adding butter and active dry yeast paste

Stretch out the dough and lay it flat on the dough mat and then add the soft butter and dissolved active dry yeast powder paste.

place the softened butter and active dry yeast paste on a stretchy dough

Wrap the dough around the softened butter and the yeast paste, then pull the dough apart and knead/press and force them together again. Repeat this a few times. This step further helps the dough to reach its full potential of stretchyness. Keep in mind that the more stretchy the dough becomes, the fluffier the buns will get.

Pull dough apart and then knead together

Tip No.4 is to divide the dough and fold each portion into a somewhat hollow dome shape

This recipe makes 8 burger buns. Divide the dough into 8 equal portions. For each portion, continuously knead and fold the dough inward toward the center, and form a somewhat hollow dome shape.

fold burger bun dough into a hollow dome shape

Tip No.5 is to let the dough rest in an enclosed area until it doubles the size

My favorite baking pan set is this stainless baking pan set which comes with one large and one small pan, which can both perfectly into the same level in the oven. This unbleached parchment paper is great to use as a liner.

Place the folded buns on the parchment paper in the baking pan, making sure you leave enough spaces in between for them to rise to double their size. During the summer, it may take about 2 hours, more or less. During the winter, it may take as long as 3-4 hours.

Homemade Burger Buns Recipe

Yield: 8

Prep Time: 30 minutes

Cook Time: 18 minutes

Additional Time: 3 hours

Total Time: 3 hours 48 minutes

Homemade burger buns are easy, yummy, and healthy. A must-have to create your deluxe burger experience at home, whether meat or plant-based.

Ingredients

420 g all-purpose flour, organic unbleached preferred
1 egg
245 g water, room temperature, approximately, may not need entirety, see notes
1 tsp salt, Himalayan pink salt
2 tbsp butter, softened
50 g cane sugar, organic unrefined preferred
2.5 tsp active dry yeast powder
egg white, optional for glaze the buns

Instructions

Gather ingredients. Use a kitchen scale to measure out flour, sugar, and salt in a large mixing bowl. Measure out the water in a bowl and active dry yeast powder in another small bowl.
Crack the egg into a small bowl and whisk well. Add some water from the bowl into the active dry yeast, about 1/4 cup, and mix well until it dissolves and turns into a smooth paste. Set aside.
Add the egg liquid into the flour and gradually add the water while folding the water into the flour, pulling the dough apart, and then kneading together. Repeat until you form a somewhat soft sticky dough.
Cover the dough with a damp kitchen towel and let it rest until the dough becomes super stretchy. During the summer, this may take between 30 min to 1 hour. It will take longer during the winter.
Stretch the dough out into a sheet and then add the softened butter and the yeast paste in the middle and then wrap the dough around them. Slowly fold the butter and yeast paste into the dough.
Pull the dough apart and then knead them back together. Repeat this a few times. This step helps the dough to reach its full potential stretchiness.
Hold the one end of the dough and then slap really hard against a hard surface such as a granite countertop. Then knead the dough together and repeat slapping. You will notice the dough becomes softer, smoother, and stretchier as you continue to slap the dough.
After a few times, once the dough becomes super smooth and soft, they are ready. Divide the dough into 8 equal portions.
Line the stainless steel baking pan with unbleached parchment paper. For each portion, knead the dough inward toward the center a few times and then fold it into a somewhat hollow ball.
Place the "hollow ball" dough on the parchment paper, leaving enough space in between for them to rise and double their size. Place the baking pans in an enclosed area and rest until the dough doubles its size. This may take 1.5 -2 hours during the summer and up to 3-4 hours during the cold winter.
Set the oven temperature to 375 F degrees. While waiting, gently brush the buns with egg white liquid all over.
Bake for 18 minutes. Cool the buns on a wired rack before slicing them into halves and serving. Enjoy a yummy and healthy homemade burger bun!

Notes

The water required depends largely on the type of flour and the humidity level of the environment. Add water slowly while kneading to allow the flour to absorb the water. You may or may not need the entire water.