The Most Amazing and Easy Burger Buns
The Most AMAZING and EASY Burger Buns is a medium American recipe that serves 4. 410 calories per serving. Recipe by Blake Menard on YouTube.
Prep: 2 hrs 30 min | Cook: 25 min | Total: 3 hrs 10 min
Cost: $1.38 total, $0.35 per serving
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
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
Add Wet Ingredients
Add 30 ml vegetable oil and one large beaten egg to the yeast mixture. Whisk until fully incorporated.
Time: PT2M
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
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
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
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
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
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
Prepare Egg Wash
Beat the second egg in a small bowl until uniform.
Time: PT2M
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
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
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
Dietary info: vegetarian, contains gluten, contains dairy, contains sesame
Allergens: wheat, egg, dairy, sesame
Ingredient Substitutions
- Instead of Water: milk
- Instead of Granulated White Sugar: honey, maple syrup
- Instead of Instant Yeast: fresh yeast
- Instead of Vegetable Oil: olive oil (light), melted butter
- Instead of Egg: flax egg
- Instead of Bread Flour: all‑purpose flour (adds slightly less chew)
- Instead of Fine Sea Salt: kosher salt
- Instead of Egg: milk or cream for a softer shine
- Instead of Sesame Seeds: poppy seeds
- Instead of Black Sesame Seeds: white sesame seeds
- Instead of Unsalted Butter: olive oil
- Instead of Flaky Sea Salt: coarse kosher salt
Equipment Needed
- Large Stainless Steel Bowl
- Small Bowl
- Whisk
- Mixing Spoon or Spatula
- Bench Scraper (bent)
- Plastic Wrap
- Baking Tray
- Parchment Paper
- Pastry Brush
- Kitchen Towel
- Oven
- Cooling Rack
- Kitchen Scale (optional)
Critical Steps — Do Not Skip
- Activate Yeast
- Knead the Dough
- First Rise
- Second Rise
- Bake
Chef Tips from the Video
- Use high‑protein bread flour for the best chew and structure.
- Create steam in the oven by placing a shallow pan of hot water on the lower rack; this gives the buns a glossy, tender crust.
- For extra flavor, add 1 tsp honey to the dough along with the sugar.
Troubleshooting
Dough does not rise after the first proof.
Check that the water was warm, not hot, and that the yeast is fresh. If needed, add a pinch more sugar and place the bowl in a warmer spot (e.g., near the oven).
Buns are dense and heavy.
Make sure the dough was kneaded enough to develop gluten and that the second rise was allowed to fully puff. Over‑mixing or under‑proofing leads to dense texture.
Crust is too hard or overly dark.
Reduce oven temperature by 10‑15°F or shorten the bake time. Brushing with butter instead of egg wash also yields a softer crust.
Buns spread too much and lose shape.
Shape the buns tightly with surface tension and keep them spaced at least 3 inches apart. A cooler second rise (around 70°F) helps maintain shape.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months. Thaw at room temperature before using.
Room temperature: Best consumed within 1 day if kept in a sealed bag.
Make-Ahead Tips
- After shaping, cover the buns and refrigerate overnight; let them come to room temperature and finish the second rise before baking.
- Freeze shaped, unbaked buns on a tray; transfer to a freezer bag once solid and bake from frozen, adding 5‑7 minutes to the bake time.
Frequently Asked Questions
What is the cultural significance and history of soft burger buns in American cuisine?
Soft, slightly sweet burger buns became popular in the United States during the mid‑20th century as fast‑food chains sought a pillowy vehicle for juicy patties. Their texture contrasts with the meat, making the overall sandwich more enjoyable, and they are now a staple of American casual dining.
What regional variations of burger buns exist within the United States?
In the Midwest, buns often contain cornmeal for a subtle crunch, while West Coast versions may incorporate whole‑grain flours or sourdough starters. Southern styles sometimes add a touch of buttermilk for extra tenderness.
How are soft burger buns traditionally served in classic American diners?
Classic diners serve the buns toasted lightly on the grill, split open, and filled with a beef patty, cheese, lettuce, tomato, pickles, onions, and condiments. The bun’s softness helps absorb juices without falling apart.
What occasions or celebrations are soft burger buns associated with in American culture?
Burger buns are a common feature at backyard barbecues, Fourth of July picnics, and casual game‑day gatherings, where they act as the foundation for a variety of grilled or fried sandwiches.
What authentic ingredients give soft burger buns their characteristic texture compared to store‑bought buns?
The combination of bread flour for gluten development, a short rise for airy crumb, and a gentle egg wash for a glossy finish creates a tender yet sturdy bun that store‑bought versions often lack.
What other American dishes pair well with these soft burger buns?
These buns pair perfectly with classic cheeseburgers, pulled‑pork sandwiches, fried chicken sliders, and even breakfast sandwiches featuring eggs and bacon.
How has the homemade burger bun evolved over time in American home cooking?
Home cooks have moved from simple yeast rolls to more refined recipes that incorporate precise kneading, controlled proofing, and finishing touches like sesame seeds or butter glaze, mirroring bakery‑level quality.
What are the most common mistakes to avoid when making soft burger buns at home?
Common errors include using water that’s too hot (killing yeast), under‑kneading (weak gluten), skipping the second rise, and over‑brushing the egg wash which can deflate the buns.
Why does this recipe use a short, high‑heat bake (425°F) instead of a lower temperature for a longer time?
A high temperature creates rapid oven spring, giving the buns a lofty interior and a golden crust while keeping the crumb soft. Lower temperatures would result in a denser texture.
Can I make these soft burger buns ahead of time and how should I store them?
Yes, you can shape and refrigerate the buns after the first rise, then complete the second rise and bake the next day. Store baked buns in an airtight container at room temperature for up to three days or freeze for longer storage.
What does the YouTube channel Blake Menard specialize in?
The YouTube channel Blake Menard focuses on practical home‑cooking tutorials, especially easy‑to‑follow recipes for everyday meals, grilling, and sandwich‑building techniques that elevate casual dishes.
How does the YouTube channel Blake Menard's approach to American comfort food differ from other cooking channels?
Blake Menard emphasizes minimal equipment, clear step‑by‑step visuals, and realistic timing, showing viewers how to achieve restaurant‑quality results with ingredients and tools most home cooks already have.
Last updated: September 2, 2026
