How I make burger buns

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. Second Proof

   Beat the egg and brush the tops of the buns lightly. Uncover and let them rest for 30 minutes.

   Time: PT30M

8. 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

9. 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

10. 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

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

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