Soft Homemade Burger Buns with Milk and Butter
Pillowy homemade burger buns with milk, butter and a glossy egg-washed crust.
Soft burger buns need an enriched yeast dough, an even proof and enough structure to hold juicy fillings. The source says to use either dry yeast or sourdough starter without giving a starter formula, so this version uses instant yeast only. Knead the butter into the dough after the flour is hydrated, shape tight balls and flatten them slightly for wide sandwich buns. Let them rise until puffy, brush with egg wash and bake until golden. Cool completely before slicing so the crumb does not compress. Combine flour, yeast, sugar and salt in a bowl. Add lukewarm milk and egg; mix until a shaggy dough forms. Knead 5 minutes, then add softened butter a little at a time. Continue 7 to 9 minutes until smooth and elastic.
Recipe card
Soft Homemade Burger Buns with Milk and Butter
Equipment: Stand mixer or mixing bowl, kitchen scale, baking tray, pastry brush
Ingredients
Instructions
Mix dough
Combine flour, yeast, sugar and salt in a bowl. Add lukewarm milk and egg; mix until a shaggy dough forms.
Knead and enrich
Knead 5 minutes, then add softened butter a little at a time. Continue 7 to 9 minutes until smooth and elastic.
First rise
Place dough in a lightly greased bowl, cover and rise 60 to 90 minutes until doubled.
Shape buns
Divide into 8 equal portions. Shape into tight balls, flatten slightly and place spaced apart on a lined tray.
Proof
Cover and rise 35 to 55 minutes until puffy and an indentation springs back slowly. Heat oven to 190°C (375°F).
Bake
Brush with egg wash, add sesame if desired and bake 15 to 20 minutes until golden and centre reaches about 93°C (200°F).
Cool
Cool fully on a rack before slicing.
How to tell when it is ready
Buns are golden, puffy and baked through; centre reaches about 93°C (200°F) and crumb springs back.
Tips
- Add butter after the dough begins to form.
- Shape tight, even balls.
- Proof until puffy, not by time alone.
- Cool before slicing.
Troubleshooting
- If dough is sticky, knead a few minutes before adding flour.
- If buns brown too quickly, tent loosely with foil.
Substitutions
- Use plant milk and vegan butter; brush with plant milk instead of egg.
- Use all-purpose flour, though buns may be slightly less chewy.
Variations
- Top with sesame or poppy seeds.
- Add a little garlic powder for savoury buns.
Serving suggestions
- Use for burgers.
- Toast and fill with egg.
- Serve as soft dinner rolls.
- Make mini sliders by dividing dough into 12 portions.
Make ahead
Prepare suitable components ahead and store them safely. Store cooled buns airtight at room temperature up to 2 days or freeze up to 2 months. Thaw and toast cut sides before serving.
Storage
Store cooled buns airtight at room temperature up to 2 days or freeze up to 2 months. Thaw and toast cut sides before serving.
Food safety
Keep egg wash refrigerated if not used immediately; bake buns fully and cool before storing.
Frequently asked questions
Can I use active dry yeast?
Yes. Dissolve it in the lukewarm milk with a pinch of sugar and wait until foamy before mixing.
How should I store soft homemade burger buns?
Store cooled buns airtight at room temperature up to 2 days or freeze up to 2 months. Thaw and toast cut sides before serving.
Use for burgers. Store cooled buns airtight at room temperature up to 2 days or freeze up to 2 months. Thaw and toast cut sides before serving.
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