Homemade Burger Buns Recipe: Soft, Fluffy, and Perfect for Any Burger
If you’ve ever wanted to elevate your homemade burgers, the key to making them even more special lies in the buns. This recipe will guide you through making soft, fluffy burger buns that are golden on the outside and perfectly pillowy on the inside. Not only do these buns bring texture and flavor to your burger, but they also carry a homemade touch that can’t be beaten. With a bit of patience, this recipe delivers the perfect burger bun every time.
Ingredients
For the Preferment (Pasta di Riporto):
| Ingredient | Quantity |
|---|---|
| Whole Milk | 18g |
| Water | 18g |
| All-purpose Flour | 70g |
| Butter | 4g |
| Extra Virgin Olive Oil | 4g |
| Fine Salt | 2g |
| Sugar | 2g |
| Malt | 2g |
| Dry Yeast (or 3-4g fresh yeast) | 1g |
For the Burger Bun Dough:
| Ingredient | Quantity |
|---|---|
| Whole Milk | 125g |
| Water | 125g |
| All-purpose Flour | 500g |
| Butter | 25g |
| Extra Virgin Olive Oil | 25g |
| Malt (or honey) | 15g |
| Sugar | 10g |
| Fine Salt | 10g |
| Dry Yeast (or 12g fresh yeast) | 3g |
| Egg (for egg wash) | 1 |
| Sesame Seeds | q.b. |
| Poppy Seeds | q.b. |
Instructions
Step 1: Prepare the Preferment (Pasta di Riporto)
The key to achieving a great burger bun lies in the use of a pre-ferment or “pasta di riporto”. This step not only enhances the flavor but also adds a lovely texture to the buns. Start by slightly warming the milk. Once warm, pour it into a small bowl and dissolve the dry yeast into it. If you prefer using fresh yeast, use around 3-4 grams. Stir the mixture well to ensure the yeast is fully dissolved.
In another bowl, mix the fine salt with the lukewarm water, stirring until the salt is completely dissolved.
In the bowl of a stand mixer, add the flour. Add the sugar, the yeast-milk mixture, the malt (or honey), and the dissolved salt-water mixture. Begin mixing the ingredients using the “leaf” attachment on your stand mixer, or you can knead by hand. Once the ingredients have come together, switch to the dough hook to continue kneading.
Knead the dough until it’s smooth and elastic. This will take about 10-12 minutes in a stand mixer. After kneading, transfer the dough to a lightly floured surface and let it rest for 15 minutes. This resting period is crucial as it allows the dough to relax and the gluten to form, helping with the rise later.
Step 2: Prepare the Final Dough
After the resting period, it’s time to make the main dough. Repeat the process as you did for the preferment: in the stand mixer’s bowl, add the flour, the yeast dissolved in warm milk, sugar, malt (or honey), and salt dissolved in water. Start kneading again. Once the dough starts to form, add the preferment (pasta di riporto) you prepared earlier, and continue kneading until the dough is smooth and elastic.
Once you’ve kneaded the dough thoroughly, slowly add the butter and olive oil, a little at a time, until fully incorporated. This should take about 8-10 minutes of kneading. The dough will be sticky at first, but as it absorbs the butter and oil, it will become smoother and more elastic.
Step 3: First Rise
Once the dough has come together, transfer it to a lightly oiled bowl, cover it with plastic wrap or a damp towel, and let it rise for about 1 hour, or until it has doubled in size. Make sure to place the bowl in a warm spot to encourage the dough to rise.
Step 4: Shape the Buns
After the dough has risen, punch it down gently to release the air bubbles. Divide the dough into 70g portions. Roll each portion into a tight ball by cupping your hands around the dough and rolling it on the work surface. This helps create a smooth, taut surface that will result in a beautifully rounded bun.
Place the shaped dough balls onto a baking tray lined with parchment paper, leaving space between each bun. Cover the tray with a kitchen towel and let the buns rest for another 15-20 minutes. This second resting period helps the buns achieve their soft, pillowy texture.
Step 5: Egg Wash and Topping
Preheat your oven to 220°C (428°F). In a small bowl, whisk the egg and brush it gently over the tops of the buns. This will give them a beautiful golden-brown finish as they bake. For a decorative touch, you can sprinkle sesame seeds or poppy seeds on top of the buns before baking. This adds both flavor and texture to the buns.
Step 6: Baking the Burger Buns
Place the tray of buns in the preheated oven. Bake for 15 minutes, or until the buns are golden brown on top and sound hollow when tapped on the bottom. For extra moisture in the oven, you can lightly spritz some water into the oven before baking to create steam, which will make the buns softer and give them a slight sheen.
Once the buns are baked, remove them from the oven and let them cool slightly on a wire rack.
Step 7: Serve and Enjoy
Now, your homemade burger buns are ready to elevate any burger you choose to make. These soft, fluffy buns are perfect for beef patties, chicken, or veggie burgers. Their light texture and golden crust make them the ideal vessel for all your favorite toppings.
Enjoy your homemade burger buns with your choice of delicious fillings, and savor the taste of fresh, fluffy bread straight from your own kitchen.
Tips for the Best Burger Buns
- Use Fresh Ingredients: Fresh yeast and quality flour make all the difference in achieving the soft, airy texture in your buns.
- Let the Dough Rest: Don’t rush the proofing and resting times. This allows the yeast to work its magic and results in the perfect texture.
- Adjust Oven Temperature: Every oven is different, so you may need to adjust the baking time slightly. Keep an eye on the buns towards the end to ensure they don’t overbake.
Whether you’re grilling burgers for a family dinner or preparing a backyard barbecue, these homemade burger buns will certainly make a lasting impression. With just the right amount of fluff and structure, they’re a perfect match for any burger filling.
