Old-Fashioned Soft Burger Buns
Making your own Burger Buns is a game-changer! These are soft with just the right amount of crumb to hold different fillings, a sturdy exterior and seeds on top. They freeze wonderfully.
Servings 8 buns
Ingredients
For the bread dough:
- 3 ½ cups bread or all-purpose flour
- 1 cups lukewarm milk not hot
- 2 ¼ teaspoons active dry yeast 1 packet
- 1 egg at room temperature
- ¼ cup sunflower oil or 3 tablespoons unsalted butter, melted
- 1 teaspoon salt
For the topping:
- 1 egg
- 2 tablespoons sesame seeds and poppy seeds
Instructions
Activate the yeast:
- In a small bowl, combine 1 cups lukewarm milk and 2 ¼ teaspoons active dry yeast. Add 1 tablespoon of flour from your measured amount and stir gently.
- Let stand for 5-10 minutes until the mixture becomes foamy and bubbly. If no foam appears, your yeast is inactive. Start over with fresh yeast.
Make the dough:
- In the bowl of the stand mixer (or a large mixing bowl if kneading by hand), whisk together the remaining flour and 1 teaspoon salt.
- Create a well in the center and add the foamy yeast mixture and 1 egg, at room temperature. Using the paddle attachment (or a wooden spoon or a spatula if by hand), mix until a shaggy dough begins to form.
- Add ¼ cup sunflower oil (or melted butter) and continue mixing until the oil is mostly incorporated. The dough will look messy at this stage; that's normal.
Knead the Dough
- By hand: Turn the dough onto a lightly floured surface and knead by hand for 8-10 minutes, or use a stand mixer with the dough hook for 5-7 minutes. The dough should become smooth, elastic, and slightly tacky (not sticky). If the dough feels too wet, add flour 1 tablespoon at a time until manageable.
- Stand mixer: Using the dough hook attachment, mix on low speed (speed 2) for 5-7 minutes. The dough should pull away from the sides of the bowl and form a ball around the hook. Stop the mixer occasionally to scrape down the hook and bowl. If the dough is too sticky and not forming a ball after 3 minutes, add flour 1 tablespoon at a time.
- The dough is smooth and elastic, and slightly tacky but not sticky. To test for proper kneading, stretch a small piece of dough: it should stretch thin enough to see light through without immediately tearing.
First Rise
- Place the dough in a greased bowl, turning once to coat all sides. Cover with a damp towel or plastic wrap. Let rise in a warm, draft-free place for 1 to 1½ hours, until doubled in size.
- Gently punch down the dough to release air bubbles. Turn onto a lightly floured surface and divide into 8 pieces (for standard buns).
- Shape each piece into a smooth ball by tucking the edges underneath and rolling between your palms. Place on a parchment-lined baking sheet, spacing them 3 inches apart to allow for expansion and flattening them slightly, so they expand as they bake more than rise.
Second Rise
- Cover the shaped buns with a clean kitchen towel and let rise for 30-40 minutes until noticeably puffy but not doubled.
- Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
- Beat 1 egg in a small bowl. Using a pastry brush, gently brush the tops of the buns with the beaten egg. Sprinkle with 2 tablespoons sesame seeds and poppy seeds, dividing evenly. You might not use them all.
- Bake for 15-18 minutes, until the buns are golden brown on top and sound hollow when gently tapped on the bottom. The internal temperature should reach 190°F (88°C).
- Transfer buns to a wire rack and let cool completely before slicing, about 1 hour. This prevents the interior from being gummy.
Notes
Types of yeast: I use active dry yeast, which needs to be hydrated before (foamed). You can use instant yeast (¾ of the amount given for active dry) and add it directly to the flour, then add the liquid; there is no need to foam it first. If using fresh yeast, the ratio is 3:1 to dry, and it's used in the same way as the active dry, so you need to hydrate it first and let it foam.
All-purpose or bread flour? Both work, but bread flour has more gluten and creates a chewier and sturdier dough. It can be easily purchased online. King Arthur's unbleached bread flour is a popular one. If unavailable, use all-purpose flour.
