Homemade Burger Buns Fluffy (Printable Version)

Golden-soft, tender inside and gently crusty outside—perfect for any burger night or sandwich.

# What You'll Need:

→ Dough

01 - 44 grams warm whole milk (between 40°C and 49°C)
02 - 237 grams warm water (between 40°C and 49°C)
03 - 8 grams instant yeast
04 - 31 grams granulated sugar
05 - 1 large egg, room temperature, lightly beaten
06 - 382–406 grams bread flour
07 - 43 grams all-purpose flour
08 - 1.5 teaspoons fine salt
09 - 43 grams unsalted butter, room temperature

→ Topping

10 - 1 large egg, beaten with 15 millilitres water
11 - Sesame seeds (optional)

# Steps to Follow:

01 - Place the warm milk, warm water, instant yeast, granulated sugar, and beaten egg into the bowl of a stand mixer fitted with a dough hook.
02 - Add the bread flour and all-purpose flour to the bowl. Mix until just incorporated. Add the salt and softened butter. Knead on medium-low speed for approximately 10 minutes, or until a soft, tacky dough forms. Add up to 24 grams additional bread flour, a tablespoon at a time, if needed for consistency, but avoid over-flouring.
03 - Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and allow to rise in a warm area until doubled in volume, about 1 to 2 hours.
04 - Line two baking trays with parchment paper. Divide the dough into 8 equal portions. Shape each piece into a smooth ball and arrange them spaced 5–8 cm apart on the trays. Cover with a clean towel and allow to rise until puffy and nearly doubled, 1 to 1.5 hours.
05 - Preheat the oven to 200°C. Gently brush each dough ball with the prepared egg wash. Sprinkle sesame seeds on top as desired.
06 - Bake in the centre of the oven for 15 minutes, rotating trays halfway through, until the tops are golden brown.
07 - Transfer finished buns to a wire rack and allow to cool completely before using or storing in an airtight container or freezer.

# Additional Notes:

01 - For best results, use bread flour and adjust the quantity based on your kitchen's humidity level.
02 - If using active dry yeast, proof in the warm liquids for 5 minutes until foamy before incorporating.
03 - Press two fingers into the dough after rising; if the indent remains, it's ready for shaping.
04 - Buns can be frozen for up to one month; defrost at room temperature and refresh in a 175°C oven.
05 - To make slider rolls, divide dough into 15 pieces, place in a 23x33 cm pan and bake for 15–20 minutes at 200°C.
06 - Parchment yields softer buns; silicone mats result in a chewier base.

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