I enjoy this recipe because it’s straightforward and doesn’t require fancy ingredients. The buns are soft on the inside, lightly golden on the outside, and the sesame seeds add that classic burger-shop touch. I also love that I can customize the size depending on the burgers I make, and they stay fresh for a couple of days if stored properly. Making them at home also lets me control the sweetness and richness to my liking.
Ingredients
(Hint: Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 ½ cups all-purpose flour 2 tablespoons sugar 1 teaspoon salt 2 teaspoons instant yeast 2 tablespoons butter, softened ¾ cup warm milk 1 large egg Sesame seeds for topping
Directions
I start by mixing the flour, sugar, salt, and yeast in a large bowl until well combined.
I add the warm milk, egg, and softened butter, then knead the dough for 8–10 minutes until it’s smooth and elastic.
I cover the dough and let it rise for 1–2 hours until it doubles in size.
Once risen, I divide the dough into equal portions, shape them into balls, and place them on a baking tray lined with parchment paper.
I let the shaped buns proof again for 30–40 minutes to get a light, airy texture.
I brush the tops with milk or an egg wash and sprinkle sesame seeds over them.
I bake the buns in a preheated oven at 180°C (350°F) for 18–20 minutes until golden brown.
Finally, I cool the buns on a wire rack before slicing to keep them soft.
Servings and timing
This recipe makes about 6–8 medium-sized burger buns.
Prep time: 15 minutes
Rise time: 1–2 hours + 30–40 minutes proofing
Bake time: 18–20 minutes
Total time: approximately 2 hours 30 minutes
Variations
I like to experiment with whole wheat flour for a slightly nutty flavor or add a pinch of garlic powder for savory buns. For a sweeter bun, I sometimes add a teaspoon of honey to the dough. I’ve also made mini slider buns using the same recipe.
Storage/reheating
I usually store leftover buns in an airtight container at room temperature for up to 2 days. To refresh them, I lightly toast them in a skillet or warm in the oven for a few minutes. They can also be frozen after cooling and thawed before use.
FAQs
Can I make these buns without an egg?
Yes, I’ve omitted the egg before. The texture is slightly less rich, but the buns still rise nicely and are soft.
Can I use milk alternatives?
I have substituted almond or oat milk, and it works well. The buns are a little less tender but still tasty.
Can I prepare the dough in a stand mixer?
Absolutely. I usually use a stand mixer with a dough hook for kneading—it saves effort and gives consistent results.
Can I freeze the buns?
Yes, I freeze the buns after baking and cooling completely. I wrap them tightly and thaw at room temperature or warm them in the oven before serving.
Can I make the buns bigger or smaller?
Definitely. I adjust the portion size depending on whether I want slider buns or large burger buns. Just make sure to adjust the baking time slightly for larger buns.
Conclusion
I find these burger buns perfect for any homemade burger night. They’re soft, flavorful, and hold up beautifully under all the toppings I pile on. Baking them from scratch is rewarding, and the fresh aroma always makes the meal feel extra special.
