Description
These super soft burger buns are perfect for any homemade burger, offering a tender, fluffy texture and lightly golden crust. Made with yeast, milk, and honey, these buns provide a subtle sweetness and airy crumb that complements any savory filling.
Ingredients
Scale
Dough Ingredients
- 1 cup (240 ml) warm milk (about 110°F/43°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 2 tablespoons granulated sugar
- 3 1/2 cups (440g) bread flour or all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 large egg
- 1/4 cup (60g) unsalted butter, softened
- 1/4 cup (60 ml) warm water
- 2 tablespoons honey
Instructions
- Activate the yeast: In a small bowl, combine the warm milk, yeast, and granulated sugar. Stir gently and allow it to sit for about 5 minutes until the mixture becomes frothy, indicating the yeast is activated.
- Prepare dry ingredients: In a large mixing bowl, combine the bread flour and salt. Make a well in the center.
- Add wet ingredients: Lightly beat the egg and pour it into the well along with the softened butter, warm water, and honey.
- Combine mixtures: Add the activated yeast mixture to the bowl.
- Mix dough: Using a wooden spoon or dough hook attachment on a stand mixer, mix until the ingredients come together to form a soft dough. If the dough is sticky, sprinkle in a little more flour, a tablespoon at a time.
- Knead dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, until smooth and elastic.
- First rise: Place the dough in a lightly greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 to 2 hours, or until it doubles in size.
- Deflate dough: Gently punch down the risen dough to release any air bubbles, then transfer it back to the floured surface.
- Shape buns: Divide the dough into 8 equal portions and shape each into a round bun.
- Arrange for second rise: Place the buns on a baking sheet lined with parchment paper, spacing them a few inches apart. Lightly flatten the tops if necessary.
- Second rise: Cover the buns with a cloth and let them rise again in a warm place for about 30 minutes until puffy.
- Preheat oven: Preheat your oven to 375°F (190°C).
- Optional glazing: Optionally, brush the tops of the buns with a little milk or egg wash for a glossy finish.
- Bake buns: Bake in the preheated oven for 15-20 minutes or until golden brown and baked through.
- Cool: Remove the buns from the oven and let them cool on a wire rack for at least 10 minutes before serving.
Notes
- If the dough feels too sticky while kneading, add flour gradually to prevent the buns from becoming dense.
- For a shinier crust, brush buns with egg wash before baking.
- Ensure milk and water are warm but not hot to avoid killing the yeast.
- You can substitute bread flour with all-purpose flour, but bread flour yields a chewier texture.
- Store buns in an airtight container to maintain softness for up to 3 days.
