How to make the best homemade soft burger buns recipe

By dint of baking bread and trying bun recipes, I ended up finding the best recipe ever for my little one who was struggling to eat spelt flour buns. A perfectly soft burger bun so that hers little teeth can easily bite into it.

A long but easy recipe

Of course making your own buns is time consuming but that is one of the best time investments in the world. Nothing is better than making a homemade burger when the burgers bread is also homemade. And despite what you might think, this is an easy recipe! 

I prepare them ahead of time, cut them in half and freeze them. Just to always have some on hand and especially not to have to prepare everything on D-Day. Because if you want to do everything yourself, well, that’s the time to buy.

I garnish the buns for my homemade hamburgers with beef hamburger, pulled pork or even homemade vegetarian steaks accompanied by potato fries, sweet potatoes, etc …

Making bun is as easy as baking hot dog bun in fact !

To make bun, you do not need to have a bread machine, but it is helpful to have a food processor.

In love with burgers

Burger and me have been tight with love since my childhood. My parents are splitted up for as long as I can remember and when I was going to my dad, he was always taking me to fast food to eat hamburgers. Since then, I am a big fan, that’s it !

Let’s go with the recipe.

Extra soft hamburger buns or buns

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Prep Time 20 mins

Cook Time 15 mins

Resting time 2 hrs 30 mins

Servings 8 buns

Ingredients

  

• 500 gr flour bread flour
• 7 gr salt
• 25 gr sugar
• 1 egg
• 200 ml water
• 60 ml milk
• 20 gr fresh yeast
• 30 gr soft butter diced
• 1 egg yolk
• sesame or poppy seeds

Instructions

 

• Mix the flour with the salt and sugar.
• Add an egg.
• Mix the milk and water that has cooled slightly or at room temperature, no more than 30 ° C otherwise it will kill the yeast. Add the yeast and let it dissolve.
• Knead the dough with a dough hook in a food processor or by hand in a large bowl until you obtain a smooth dough.
• Gradually add the butter at the end.
• Cover with a damp cloth or plastic wrap and let the dough rise for 2 hours to double in size.
• Flour your work surface and pour the dough.
• Divide the dough into 9 equal parts.
• Shape balls.
• Place on a sheet of baking sheet well spaced because the buns will inflate.
• Cover with a cloth.
• Leave to rise for 30 minutes.
• Preheat the oven to 200 ° C.
• Mix the egg yolk with 1 tbsp. of water.
• Apply to buns with a brush.
• Sprinkle with sesame or poppy seeds.
• Bake for 15 minutes till golden brown.

A series of tips for the best burger buns

To make a good burger bun, you don’t just have to mix the flour, the yeast,… just like that. It is best to dissolve fresh or dry yeast in a mixture of warm water and milk first, but not too hot so as not to kill the yeasts.

No more than 30 ° C. Usually I boil the water at 40 ° C in my kettle and then add the cold milk. So no need to take out my kitchen thermometer. The advantage of having a kettle with multiple temperatures.

(Not bad also for Julie’s bottles when she was little if ever)

I use fresh yeast but you can also use instant yeast if you can’t find fresh in your supermarket.

As I wrote above, I cut the burger buns in half and put them in a freezer bag and place them in the freezer. I take them out approximately 1 hour before. It should be enough. I preheat my oven to 200°C and place them for 5 min with the cheese on the top so it melt before making the burger and placing the meet inside the bun.