How I make burger buns
How I make burger buns 🍔 is a medium American recipe that serves 8. 280 calories per serving. Recipe by Pinch of Mint on YouTube.
Prep: 2 hrs | Cook: 22 min | Total: 2 hrs 37 min
Cost: $13.73 total, $1.72 per serving
Ingredients
- 500 g Strong Bread Flour (high-protein flour for bread, sifted)
- 7 g Fast Action Yeast (instant dry yeast)
- 30 g Granulated Sugar
- 10 g Fine Sea Salt
- 25 g Unsalted Butter (melted and cooled slightly)
- 300 ml Whole Milk (tepid, about 35°C)
- 1 Large Egg (beaten, for egg wash)
- 1 tbsp Onion Seeds (optional topping, can substitute sesame seeds)
Instructions
Combine Dry Ingredients
Weigh 500 g strong bread flour into a large mixing bowl, make a well in the centre, then add 7 g fast action yeast, 30 g sugar, and 10 g salt.
Time: PT5M
Add Wet Ingredients
Pour 25 g melted butter and 300 ml tepid milk into the well and stir, gradually incorporating the surrounding flour until a shaggy dough forms.
Time: PT5M
Knead the Dough
Turn the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth, elastic and no longer sticks to your hands.
Time: PT10M
First Proof
Place the dough back into the mixing bowl, cover with a clean damp cloth and let it rise at room temperature for 1 hour, or until doubled in size.
Time: PT1H
Shape the Buns
Punch down the risen dough, turn it onto the worktop, divide into eight equal pieces and roll each piece into a smooth ball.
Time: PT10M
Prepare for Second Proof
Place the balls on a parchment‑lined baking tray, wet your hand and gently press each ball down slightly.
Time: PT5M
Second Proof
Beat the egg and brush the tops of the buns lightly. Uncover and let them rest for 30 minutes.
Time: PT30M
Final Egg Wash and Topping
Brush the buns with egg wash a second time and sprinkle with onion seeds (or your preferred seed).
Time: PT5M
Bake the Buns
Bake in a pre‑heated oven at 180°C for 20‑25 minutes, until the tops are golden brown and sound hollow when tapped.
Time: PT22M
Temperature: 180°C
Cool
Remove the buns from the oven, transfer to a wire rack and let cool for about 10 minutes before serving.
Time: PT10M
Nutrition Facts
- Calories
- 280
- Protein
- 8 g
- Carbohydrates
- 45 g
- Fat
- 6 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains gluten
Allergens: Wheat, Dairy, Egg
Ingredient Substitutions
- Instead of Strong Bread Flour: All-Purpose Flour (use 550g)
- Instead of Fast Action Yeast: Active Dry Yeast (10g)
- Instead of Granulated Sugar: Honey (25g)
- Instead of Fine Sea Salt: Kosher Salt (12g)
- Instead of Unsalted Butter: Margarine (25g)
- Instead of Whole Milk: Plant-based milk (soy or oat)
- Instead of Large Egg: Egg white (1)
- Instead of Onion Seeds: Sesame Seeds, Poppy Seeds
Equipment Needed
- Large Mixing Bowl
- Kitchen Scale
- Wooden Spoon (optional)
- Pastry Brush
- Baking Tray
- Parchment Paper (optional)
- Oven
- Clean Damp Cloth (optional)
- Timer (optional)
Critical Steps — Do Not Skip
- Kneading until the dough is smooth and elastic
- First proof until the dough doubles in size
- Dividing and shaping into equal balls
- Second proof for 30 minutes uncovered
- Baking until golden brown at 180°C
Chef Tips from the Video
- Use milk at about 35°C (95°F) – warm to the touch but not hot.
- Melt butter and let it cool slightly before adding to the dough to avoid killing the yeast.
- A light egg wash gives a beautiful glossy finish.
- For extra flavor, toast the onion seeds briefly before sprinkling.
Troubleshooting
Buns did not rise well.
Check that the yeast is fresh and that the milk was not too hot. Ensure the dough had a warm, draft‑free environment during proof.
Crust is too hard or dark.
Reduce baking time by a couple of minutes or lower oven temperature to 175°C. Cover the buns loosely with foil halfway through baking.
Buns are dense and heavy.
Knead longer to develop gluten and make sure the first proof reaches full double size before shaping.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap individually in foil and freeze for up to 2 months; reheat in oven before serving.
Room temperature: Best eaten the same day; keep in a sealed bag for up to 1 day.
Make-Ahead Tips
- After shaping, you can cover the buns with plastic wrap and refrigerate overnight; let them come to room temperature before the final bake.
- Buns can be baked a day ahead and reheated briefly in a 150°C oven to restore softness.
Frequently Asked Questions
What is the cultural significance and history of burger buns in American cuisine?
Burger buns became iconic in the United States during the mid‑20th century as fast‑food chains popularized the hamburger. The soft, slightly sweet bun was designed to complement the juicy patty and has since become a staple for backyard barbecues and family meals.
What regional variations of burger buns exist within American cuisine?
Across the U.S., you’ll find variations such as sesame‑seed topped buns, pretzel‑style buns in the Midwest, and brioche‑rich buns in the South. Some regions also use potato rolls or whole‑grain buns for added texture and flavor.
How are burger buns traditionally served in American households?
In American homes, burger buns are typically sliced horizontally, lightly toasted, and used to hold a grilled or pan‑cooked patty with classic toppings like lettuce, tomato, cheese, pickles, ketchup, and mustard.
On what occasions are homemade burger buns commonly made in the United States?
Homemade burger buns are popular for summer barbecues, Fourth of July picnics, family game‑night gatherings, and any occasion where a casual, handheld meal is desired.
What makes this homemade burger bun recipe special compared to store‑bought buns?
The recipe uses strong bread flour and a double‑proof method, giving the buns a light, airy crumb and a slightly sweet, buttery flavor that store‑bought buns often lack. The optional onion seed topping adds a subtle crunch and aroma.
What are the authentic traditional ingredients for American burger buns versus acceptable substitutes?
Traditional ingredients include strong bread flour, instant yeast, butter, milk, sugar, and egg wash. Substitutes can be all‑purpose flour (with a bit more flour), plant‑based milk, or olive oil for butter, though texture may vary slightly.
What are common mistakes to avoid when making burger buns at home?
Common errors include using milk that’s too hot (which kills yeast), under‑kneading the dough, not allowing the first proof to double in size, and over‑baking which dries the crust. Follow the proof times and keep the dough warm for best results.
Why does this burger bun recipe use a double proof instead of a single long rise?
The double proof develops more gluten and gives the buns a lighter crumb. The first rise builds volume, while the second proof after shaping ensures the buns expand evenly during baking, resulting in a soft interior and a crisp top.
Can I make these burger buns ahead of time and how should I store them?
Yes, you can shape and refrigerate the buns after the first proof; let them come to room temperature and complete the second proof before baking. Once baked, store in an airtight container at room temperature for up to one day or freeze for longer storage.
What does the YouTube channel Pinch of Mint specialize in?
Pinch of Mint focuses on approachable, wholesome home cooking with an emphasis on fresh, seasonal ingredients and clear, step‑by‑step video tutorials that make classic recipes easy for everyday cooks.
How does the YouTube channel Pinch of Mint's approach to American comfort food differ from other cooking channels?
Pinch of Mint blends practical kitchen tips with a relaxed, friendly presentation style, often highlighting ingredient swaps and health‑conscious tweaks while still preserving the heart‑warming flavors of classic American comfort dishes.
Last updated: September 6, 2026
