This Pillow Soft Burger Buns Recipe is the only recipe you’ll ever need. These homemade buns are pillow-like soft, tender, rich, so flavorful and perfect for a big juicy burger!
Making buns at home is easier than you’re imagining. No need to be afraid of yeast dough fail! As long as you don’t forget to add yeast into the dough it will ALWAYS turn out great for you!
Your mixer will do most of the work for you. Then all it takes is to shape and bake! You will surprise your family on burger night, or your guests at your next backyard get-together how tasty they are!
Ingredients
Eggs - I used home eggs. They must be at room temperature. Using cold eggs straight from the fridge will slow down the proofing process.
Water - It cannot be hot, I use room temperature water (about 75 F [24 C]).
Sugar - I prefer using organic sugar, but white granulated sugar will work as well.
Butter - You may use salted or unsalted, but it has to be very soft, almost melted. That speeds up the process of incorporations into the batter.
Yeast - I used frozen dry yeast (I buy a one-pound bag of yeast and store it in the freezer. Then if I need it for the recipe, I just scoop as much as needed, and add straight into the water/milk or batter.
Flour - My preference is to use organic all-purpose flour. Regular all-purpose flour will do.
Burger Buns Dough Instructions
First things first, combine and stir together luke-warm water, sugar, and yeast. Set aside and allow to ferment.
In the meanwhile, sift flour set aside.
Then, crack one egg into a small bowl, and separate the second egg yolk and white and add an egg yolk into a small bowl with a whole egg. Reserve the egg whites for brushing the top of the buns.
Transfer the yeast mixture into a mixer bowl, then add one egg and egg yolk. Using hand whisker combine all together. Add half of the flour into the mixer bowl and using dough hook attachment, knead it together.
After the dough somewhat came together add softened butter and sea salt and keep kneading on the low mixing speed.
From this point on adding a half cup of flour at the time (make sure that the flour gets mixed in before adding another half a cup of flour into the dough).
Note: you may need half cup more or less of the flour depending on the size of the egg you’ll be using. The sign I go most of the time is as soon as the dough starts not sticking to the side of the mixer bowl or spatula that means the dough is perfect and not needs any more flour.
Finally, remove dough hook attachment and cover the bowl with plastic food wrap. Using a mall knife puncture a couple of holes in the plastic (for air circulation, which makes the dough breath).
Let the dough rest and proof in a warm place for one hour (I use my oven. Heat the oven for a minute, turn it off, place the towel on the rack before placing the bowl with dough).
When the dough is done rising, it should look triple in size.
Forming the Burger Buns
Using a silicon spatula, push the dough down do deflate the air bubbles.
Pinch off a little piece of dough (I like to weigh the dough and each piece should be 3 oz (85 g), so they turn out the same size, but this is optional). Rub your hands with olive oil, fold then roll the dough into a ball and place onto a pan lined with parchment paper.
I prefer double glazing the buns. Add a tablespoon of water into the reserved egg white, and using a hand whisker give it a good whisk.
Using a silicone brush, brush each bun with egg white wash and set into a warm place to proof for about 15 minutes.
Preheat the oven to 350 F (180 C). Brush the burger buns second time (be very gentle so you don’t deflate the raised bun), then sprinkle with sesame seed blend (or any topping of your choice, like coarse salt, sesame seeds, poppy seeds, etc).
Baking the Burger Buns Instruction
Bake buns in preheated oven for 18 – 20 minutes. Remove from the oven and let the buns cool for about 10 minutes before removing them onto a cooling rack to cool completely.
If you make this Pillow Soft Burger Buns Recipe, please share a picture with me on Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! ?
Handling the Burger Buns Instructions
Keep the buns whole until you’re ready to serve. Cut buns horizontally right before serving. I prefer toasting them first before placing a burger on it.
They are very much freezer friendly and totally fine to make them a couple of weeks ahead before use and freeze them. Thaw buns before slicing and toasting. These buns are great for burgers or any sandwich!
These buns are very similar in taste and texture to the store bought buns but have way fewer ingredients and no chemicals added. Enjoy!
Pillow Soft Burger Buns Recipe
Ingredients
- 1 ½ cups (355 ml) – water
- ⅓ cup (68 g) – organic sugar
- 1 tbsp. – yeast
- 2 – medium eggs
- 4 oz. (113 g) – butter
- ½ tsp. – sea salt
- 6 cups (600 g) – all-purpose flour
Instructions
- First things first, combine and stir together luke-warm water, sugar, and yeast. Set aside and allow to ferment.
- In the meanwhile, sift flour set aside.
- Then, crack one egg into a small bowl, and separate the second egg yolk and white and add an egg yolk into a small bowl with a whole egg. Reserve the egg whites for brushing the top of the buns.
- Transfer the yeast mixture into the mixer bowl, then add one egg and egg yolk. Using hand whisker combine all together. Add half of the flour into a mixer bowl and using dough hook attachment knead it together.
- After the dough somewhat came together add softened butter and sea salt and keep kneading on the low mixing speed.
- From this point on adding a half cup of flour at the time (make sure that the flour gets mixed in before adding another half a cup of flour into the dough).
- Finally, remove dough hook attachment and cover the bowl with plastic food wrap. Using a mall knife puncture a couple of holes in the plastic (for air circulation, which makes the dough breath).
- Let the dough rest and proof in a warm place for one hour (I use my oven. Heat the oven for a minute, turn it off, place the towel on the rack before placing the bowl with dough).
- When the dough is done rising, it should triples in size.
- Using a silicon spatula, push the dough down do deflate the air bubbles.
- Pinch off a little piece of dough (I like to weigh the dough and each piece should be 3 oz (85 g), so they turn out the same size, but this is optional). Rub your hands with olive oil, fold then roll the dough into a ball and place onto a pan lined with parchment paper.
- I prefer double glazing the buns. Add a tablespoon of water into the reserved egg white and using a hand whisker give it a good whisk.
- Using a silicon brush, brush each bun with egg white wash and set into a warm place to proof for about 15 minutes.
- Preheat the oven to 350 F (180 C). Brush the burger buns second time (be very gentle so you don’t deflate the raised bun), then sprinkle with sesame seed blend (or any topping of your choice like, coarse salt, sesame seeds, poppy seeds, etc).
- Bake buns in preheated oven for 18 – 20 minutes. Remove from the oven and let the buns cool for about 10 minutes before removing them onto a cooling rack to cool completely.
- Keep the buns whole until you’re ready to serve. Cut buns horizontally right before serving. They are freezer friendly and totally fine to make a couple of weeks ahead before use. Thaw buns before slicing and toasting. These buns are great for burgers or any sandwich!
- These buns are very similar in taste and texture to the store bought buns but have way fewer ingredients and no chemicals added. Enjoy!
Notes
Looking for more Bread Recipes? Please check these out:
Mashed Potato Dinner Rolls Recipe
Multi-Grain Honey Whole What Bread Recipe
Kitchen items I used in making this recipe:
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They look so good. I will be making them for sure! Thanks for the recipe! They always turn out perfect ? for me!
Thank you, Tanya, for the kind words! It is very inspiring to hear that from the followers! Really appreciate your support! 🙂