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! Your mixer will do most of the work for. Then all it takes is to shape and bake! You will surprise your family on a burger night, or your guest at your next backyard get-together how tasty they are!
Pillow Soft Burger Buns Recipe
Prep Time
1 hr 45 mins
Cook Time
18 mins
Total Time
2 hrs 3 mins
 

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! Your mixer will do most of the work for. Then all it takes is to shape and bake! You will surprise your family on a burger night, or your guest at your next backyard get-together how tasty they are!



Keyword: bread, no chemial added bread buns, Pillow Soft Burger Buns Recipe, sandwich buns
Servings: 15
Author: Valya of Valya's Taste of Home
Ingredients
  • 1 ½ cups (355 ml) – water
  • 1/3 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
  1. First things first, combine and stir together luke-warm water, sugar, and yeast. Set aside and allow to ferment.

  2. In the meanwhile, sift flour set aside.
  3. 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.
  4. 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.

  5. After the dough somewhat came together add softened butter and sea salt and keep kneading on the low mixing speed.
  6. 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).
  7. 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).

  8. 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).

  9. When the dough is done rising, it should triples in size.

  10. Using a silicon spatula, push the dough down do deflate the air bubbles.

  11. 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.

  12. 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.

  13. Using a silicon brush, brush each bun with egg white wash and set into a warm place to proof for about 15 minutes.
  14. 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).

  15. 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.

  16. 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!
  17. These buns are very similar in taste and texture to the store bought buns but have way fewer ingredients and no chemicals added. Enjoy!
Recipe Notes

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.