The fastest & Easiest Burger Buns Recipe

Ingredients

• 5 cups All-Purpose Flour (divided: 2 cups for first mix, 3 cups later)
• 1 tablespoon Active Dry Yeast (approximately 12 g)
• 1 tablespoon Granulated Sugar
• 2 cups Warm Water (about 110°F / 43°C)
• 0.5 cup Vegetable Oil
• 1 tablespoon Salt
• 2 tablespoons Milk (for brushing tops)
• 2 tablespoons Sesame Seeds (for topping)

Instructions

1. Mix First Portion of Dough

   In a large mixing bowl combine 2 cups flour, 1 tablespoon active dry yeast, 1 tablespoon sugar, and 2 cups warm water. Stir until a smooth, slightly sticky batter forms.

   Time: PT5M

2. First Fermentation

   Cover the bowl tightly with a kitchen towel or plastic wrap and let the mixture rest for 10 minutes.

   Time: PT10M

3. Add Remaining Ingredients and Knead

   Add the remaining 3 cups flour, ½ cup vegetable oil, and 1 tablespoon salt to the rested dough. Knead by hand or with a stand‑mixer's dough hook for about 10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.

   Time: PT10M

4. Shape the Buns

   Turn the dough onto a lightly floured surface. Divide into 8 equal pieces (about 80 g each). Roll each piece into a smooth ball and place them on a parchment‑lined baking sheet, leaving a little space between them.

   Time: PT10M

5. Second Rise

   Cover the shaped buns loosely with a towel and let them rise for 30 minutes, or until noticeably puffy.

   Time: PT30M

6. Brush and Sprinkle

   Gently brush the tops of the risen buns with 2 tablespoons milk and immediately sprinkle with sesame seeds.

   Time: PT5M

7. Bake the Buns

   Place the baking sheet in the pre‑heated oven and bake for 15 minutes, or until the tops are golden‑brown and the buns sound hollow when tapped on the bottom.

   Time: PT15M

   Temperature: 250°C

8. Cool

   Remove the buns from the oven and transfer to a wire rack. Let cool for at least 5 minutes before slicing.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

28 g

Fat

3 g

Fiber

1 g