How to make Soft Burger Buns
How to make SOFT BURGER BUNS is a medium American recipe that serves 6. 200 calories per serving. Recipe by Kikifoodies on YouTube.
Prep: 2 hrs 4 min | Cook: 32 min | Total: 2 hrs 51 min
Cost: $2.56 total, $0.43 per serving
Ingredients
- 300 g Bread Flour (high‑protein flour for better gluten development)
- 180 ml Water (room temperature)
- 7 g Instant Yeast (one packet (7 g), can substitute active dry yeast (use 10 g))
- 15 g Powdered Milk (adds richness)
- 10 g Granulated Sugar (helps yeast activation and flavor)
- 5 g Salt (enhances flavor)
- 30 g Unsalted Butter (softened, added after initial knead)
- 15 ml Vegetable Oil (light oil for softness)
- 1 piece Egg Yolk (for egg wash)
- 15 ml Milk (mixed with egg yolk for wash; can replace egg yolk for non‑egg version)
- 10 g Sesame Seeds (optional topping)
Instructions
Activate Yeast
Combine instant yeast with 180 ml room‑temperature water in the mixing bowl and let sit for 1–2 minutes until dissolved.
Time: PT2M
Add Dry Ingredients
Stir in powdered milk, granulated sugar, bread flour, and salt. Mix on low speed with the dough hook until a rough dough forms.
Time: PT3M
Initial Kneading
Knead on medium speed for about 5 minutes. This develops gluten before the fat is added.
Time: PT5M
Incorporate Butter and Oil
Add softened butter and vegetable oil to the dough. Continue kneading on medium speed for another 3 minutes until the dough is smooth and elastic.
Time: PT3M
First Fermentation
Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place (e.g., turned‑off oven) for about 1 hour, or until doubled in size.
Time: PT1H
Punch Down and Divide
Deflate the dough gently to release air, turn it onto a clean surface, and divide into 6 equal pieces (or 12 if doubled). Shape each piece into a smooth ball.
Time: PT10M
Second Fermentation
Place the dough balls on a parchment‑lined baking sheet, spacing them well. Cover loosely with plastic wrap and let rise for 40 minutes, or until doubled.
Time: PT40M
Preheat Oven
Preheat the oven to 350°F (175°C).
Time: PT10M
Temperature: 350°F
Prepare Egg Wash
Whisk together 1 egg yolk and 1 tablespoon milk until smooth.
Time: PT2M
Apply Egg Wash and Seeds
Brush the egg wash generously over the tops of the buns, then sprinkle sesame seeds evenly.
Time: PT2M
Bake Buns
Bake in the preheated oven for 20–25 minutes, until the tops are golden brown and the buns sound hollow when tapped.
Time: PT22M
Temperature: 350°F
Cool
Transfer baked buns to a wire rack and let cool completely before slicing.
Time: PT15M
Nutrition Facts
- Calories
- 200
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 6 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Wheat, Dairy, Egg, Sesame
Ingredient Substitutions
- Instead of Bread Flour: All‑Purpose Flour
- Instead of Instant Yeast: Active Dry Yeast
- Instead of Powdered Milk: Liquid Milk (reduce water by same amount)
- Instead of Granulated Sugar: Honey (use less)
- Instead of Unsalted Butter: Margarine
- Instead of Vegetable Oil: Olive Oil (use less)
- Instead of Sesame Seeds: Poppy Seeds
Equipment Needed
- Stand Mixer
- Dough Hook Attachment
- Mixing Bowl
- Kitchen Scale
- Pastry Brush
- Baking Sheet
- Parchment Paper
- Plastic Wrap
- Wire Rack
- Oven
- Pastry Cloth or Clean Film (optional)
- Sharp Knife (optional)
Critical Steps — Do Not Skip
- Dissolving the yeast in water
- First rise until doubled
- Adding butter after initial gluten development
- Second rise for shaped buns
- Applying egg wash and sesame seeds before baking
Chef Tips from the Video
- Use a kitchen scale for precise flour measurement; spoon flour into the cup and level it.
- Let the dough rest for 5 minutes after the first knead before adding butter; this makes incorporation easier.
- If you prefer a softer crust, brush the buns with melted butter immediately after they come out of the oven.
Troubleshooting
Buns are dense and did not rise enough.
Ensure the yeast is fresh and the water is not too hot (ideal 105‑110°F). Give the dough a full hour for the first rise in a warm spot.
Buns spread too much during baking.
Do not over‑proof the second rise; bake as soon as the dough has roughly doubled. Also, shape the dough tightly and place on parchment.
Crust is pale, not golden.
Apply a generous egg wash and bake at the correct temperature. If needed, increase bake time by 2‑3 minutes.
Storage
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Freeze in a zip‑top bag for up to 3 months; reheat before serving.
Room temperature: Keep in a sealed bag at room temperature for up to 5 days.
Make-Ahead Tips
- Baked buns can be frozen; reheat in a 300°F oven for 5‑7 minutes.
- Dough can be shaped and refrigerated overnight for a slower, more flavorful rise.
Frequently Asked Questions
What is the cultural significance and history of homemade burger buns in American cuisine?
Burger buns became popular in the United States during the mid‑20th century as fast‑food chains standardized the hamburger. Making them at home reflects a desire for fresher, softer bread that improves the overall burger experience.
What are the traditional regional variations of burger buns in American cuisine?
In the Midwest, buns are often slightly sweeter and topped with sesame seeds, while West Coast versions may use whole‑grain flours or brioche recipes. Southern styles sometimes incorporate cornmeal for a subtle crunch.
How is a classic American burger bun traditionally served?
Traditionally, a burger bun is sliced horizontally, lightly toasted, and used to sandwich a grilled beef patty with lettuce, tomato, pickles, cheese, and condiments. The soft interior holds the fillings without falling apart.
What occasions or celebrations are homemade burger buns associated with in American culture?
Homemade burger buns are popular for backyard barbecues, Fourth of July cookouts, family game nights, and casual gatherings where a fresh‑made sandwich elevates the meal.
What makes these homemade burger buns special compared to store‑bought buns?
Using bread flour and a short, two‑stage rise creates a light, airy crumb and a slightly chewy crust. The egg‑wash and sesame seeds give a professional bakery look, while the butter adds richness that mass‑produced buns often lack.
What are the most common mistakes to avoid when making homemade burger buns?
Common errors include using water that’s too hot, which kills the yeast; adding butter too early, which can inhibit gluten development; and over‑proofing the dough, which leads to flat, dense buns.
Why does this recipe add butter after the initial kneading instead of at the beginning?
Adding butter after the gluten network has started allows the dough to develop strength first. Butter can coat the flour proteins and prevent proper gluten formation if added too early, resulting in a denser bun.
Can I make these burger buns ahead of time and how should I store them?
Yes. After baking, let the buns cool completely, then store them in an airtight container at room temperature for up to a week, or freeze them for up to three months. Reheat frozen buns in a 300°F oven before serving.
What texture and appearance should I look for when the burger buns are done?
The buns should have a deep golden‑brown crust, a soft, pillowy interior, and sound hollow when tapped on the bottom. The crumb should be uniform with small, even air pockets.
What does the YouTube channel Kikifoodies specialize in?
The YouTube channel Kikifoodies focuses on easy, home‑cooked recipes that emphasize simple techniques, minimal equipment, and flavorful results, often featuring baked goods and comfort foods.
How does the YouTube channel Kikifoodies' approach to American baking differ from other cooking channels?
Kikifoodies emphasizes step‑by‑step explanations, practical tips for both stand‑mixer and hand‑kneading methods, and budget‑friendly ingredient swaps, making classic American baked items accessible to everyday home cooks.
Last updated: September 1, 2026
