Homemade Burger Buns

Mayura

These homemade burger buns are very versatile. You can use them for making burgers and sandwiches for sure!

Prep Time 30

Cook Time 20

2 30

Total Time 3 20

Course Bread

Cuisine American

Servings 8 buns

Calories 285 kcal

In a mixer bowl or large bowl, add warm water (about 105℉), sugar, and active dry yeast. Mix it with a whisk and cover the bowl with a kitchen towel. Let the mixture sit for 10 minutes and allow the yeast to bloom.
Making The Dough
In another mixing bowl, add the flour, milk powder, and salt. Mix everything well. Add the flour mixture little at a time to the yeast mixture.
Begin to mix the dough with your hands or use a hand mixer or a stand mixer with a dough hook attachment.
Mix the dough at a low speed at the beginning and increase the speed to medium once you add all the dry ingredients.
Knead the dough for about 7-8 minutes at medium speed until it is smooth and elastic.
Add 2.5 tbsp of oil to the dough, keeping the leftover oil aside for later, and combine everything together for about 2-3 minutes. You might find the dough is very sticky to handle then cover the dough and wait for 5-8 minutes.
If you find the dough is still sticky, sprinkle around 1-2 tbsp flour and keep kneading it until the dough forms together into a smooth ball for about 3-4 minutes. The dough should form into a smooth ball, clearing all the sides of the bowl.

After mixing the dry ingredients into the wet ingredients, mix them together for 5 minutes.
Turn the dough out onto your clean kitchen countertop and start kneading the dough. Personally, I use a dough mat. Knead the dough by pushing with the base of your palm and bring the dough back to you to reform into a ball. Keep kneading the dough for about 8-10 minutes or until it feels soft and pillowy. It should have a stretchy and smooth exterior. Add some oil and keep kneading the dough for 2-3 minutes.
You can drizzle a few drops of oil on the work surface if the dough is too sticky to handle or add 1-2 tbsp water if the dough is too dry.

Grease some leftover oil into a large bowl. I have used the same mixer bowl itself. Transfer the dough to the bowl. Spread some oil on top of the dough. Cover it with a kitchen towel. Allow the dough to proof in a warm place for about 1 ½ hours or until it rises double in size. In colder temperatures, you can keep the bowl covered in an oven by keeping the light on, which will help the dough rise faster.
Shaping The Bread
Lightly punch the dough down with your fist and transfer it to a clean countertop or dough mat. Divide the dough into 8 equal parts using a sharp knife or dough cutter.
To get an even shape and size you can weigh the dough on a kitchen scale. Divide it evenly to get 8 equal sized buns.
Roll each dough ball, cover with a kitchen towel, and set aside.
Grease a baking pan and line it with some parchment paper.
Take one part of the dough, lightly knead it for 10 seconds, and pinch the dough at the bottom to form a roundel.
Cover the roundel with your palms and make circular movements to create a smooth and round-shaped bread. Using a dough scraper, straighten the sides for the perfect shape.
Transfer the bun to the baking tray. Repeat these steps with the rest of the dough balls, keeping some space between them.

Cover the baking pan with a kitchen towel and allow the buns to proof for about 1 hour or until they double in size.

Meanwhile, preheat the oven to 400℉/200℃
Gently brush some milk on the top of the buns before baking. Sprinkle some sesame seeds on the top. The milk wash provides a semi-gloss shine, helps to brown the crust, and helps the sesame seeds to stick together.
Bake the buns for 20-22 minutes, or until they turn golden on the top and sound hollow when lightly tapped. Take them out of the oven and let them sit for 5 minutes on the countertop.
Transfer the buns on a cooling rack, cover them with a kitchen towel, and let them cool completely before slicing.

Activate the active dry yeast before proceeding to the next steps. If the yeast is not active do not proceed.
Measure the ingredients correctly. Do not add too much flour or else your bread will turn hard.
Milk powder will help the bread remain soft and fluffy. Do not skip adding it.
The dough should be soft, smooth, and not sticky for making perfectly soft buns.
Grease the work surface with a few drops of oil before kneading the dough. I highly recommend using a dough mat for kneading the dough - I have found that the dough will not stick to it and is easy to handle.
Use a sharp knife or a dough cutter for dividing the dough into equal parts and avoid tearing the dough with your hands - it will reduce the gluten strands which you have formed while kneading the dough.
Brushing some milk before baking the buns will give them a brown color. If you skip brushing the milk, it will give a pale color to the buns.

Keyword Bread, Buns, Burger Buns, Eggless Burger Buns