The Most AMAZING and EASY Burger Buns

Ingredients

• 170 g Water (warm (about 110°F))
• 15 g Granulated White Sugar (for activating yeast)
• 7 g Instant Yeast (or active dry yeast)
• 30 ml Vegetable Oil (canola or any neutral oil)
• 1 large Egg (room temperature, for dough)
• 300 g Bread Flour (high‑protein bread flour)
• 5 g Fine Sea Salt (fine sea salt)
• 1 large Egg (beaten for egg wash)
• 1 tbsp Sesame Seeds (for topping (optional))
• 1 tbsp Black Sesame Seeds (for topping (optional))
• 14 g Unsalted Butter (melted, for brushing one bun)
• 1 pinch Flaky Sea Salt (for finishing one bun)

Instructions

1. Activate Yeast

   In a large stainless steel bowl combine 170 g warm water, 15 g white sugar, and 7 g instant yeast. Stir gently and let sit for about 5 minutes, or until a foamy layer forms on top.

   Time: PT5M

2. Add Wet Ingredients

   Add 30 ml vegetable oil and one large beaten egg to the yeast mixture. Whisk until fully incorporated.

   Time: PT2M

3. Incorporate Dry Ingredients

   Stir in 300 g bread flour and 5 g fine sea salt. Mix with a spoon or spatula until a shaggy, slightly sticky dough forms.

   Time: PT2M

4. Knead the Dough

   Turn the dough onto a clean, non‑porous work surface. Knead for about 8 minutes, using stretch‑and‑fold or slap‑and‑fold techniques, until the dough is smooth, elastic, and passes the window‑pane test.

   Time: PT8M

5. First Rise

   Shape the dough into a rough ball, place it back in the stainless steel bowl, cover tightly with plastic wrap, and let rise at room temperature for 1 hour 30 minutes, or until doubled in size.

   Time: PT1H30M

6. Punch Down and Portion

   Gently punch out the air, turn the dough onto the work surface, and divide it into four equal pieces for large buns (or six for smaller buns).

   Time: PT5M

7. Shape Buns

   Take each piece, pinch the edges toward the center, turn the piece, and repeat 3–4 times. Place the ball seam‑side down, cup your hand around it, and roll in a tight circle to create surface tension, forming a smooth top ball.

   Time: PT10M

8. Second Rise

   Line a baking tray with parchment paper (or a silicone mat). Place the shaped buns 3 inches apart, press down gently but firmly to flatten slightly, cover with a kitchen towel, and let rise for 45 minutes (up to 1 hour) until puffed.

   Time: PT45M

9. Prepare Egg Wash

   Beat the second egg in a small bowl until uniform.

   Time: PT2M

10. Egg Wash and Toppings

    Gently brush each bun with the egg wash, being careful not to deflate them. Sprinkle sesame seeds on one, black sesame on another, leave one plain, and for the last bun melt 14 g butter and brush it, then finish with a pinch of flaky sea salt.

    Time: PT5M

11. Bake

    Preheat the oven to 425°F (220°C). Bake the buns for 20–25 minutes, or until they turn a deep golden brown and sound hollow when tapped.

    Time: PT25M

    Temperature: 425°F

12. Cool

    Remove the buns from the oven, transfer to a cooling rack, and let cool for 10 minutes before slicing.

    Time: PT10M

Nutrition Facts

Calories

410

Protein

10.5 g

Carbohydrates

56 g

Fat

12 g

Fiber

2.3 g