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!
First things first, combine and stir together luke-warm water, sugar, and yeast. Set aside and allow to ferment.
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.
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.
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.
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.