Super Soft Burger Buns
These super soft burger buns made with instant yeast are so quick and easy - perfect for any kind of burger or sandwich!
Servings: 12 buns
Calories: 215kcal
Equipment
- Amazon Basics Digital Kitchen Scale
- Dough Cutter and Scraper Tool Kitchen
- Brod & Taylor Folding Proofer & Slow Cooker
Ingredients
Dough
- ¼ cup warm milk 60 grams
- 1 ⅓ cup warm water 315 grams
- 1 tablespoon instant yeast 12 grams
- 1 ½ tablespoons sugar 22 grams
- 1 large egg 50 grams
- 2 teaspoons salt 12 grams
- 4 ¼ cups all-purpose flour 530 grams
- ¼ cup softened butter 55 grams
Egg Wash and Topping
- 1 egg
- 1 tablespoon water
- Sesame seeds optional
Instructions
- Prepare the dough: Combine all dough ingredients in a large bowl or stand mixer and mix until a cohesive dough forms.
- Knead: Knead 5–10 minutes until the dough is smooth, elastic, and slightly tacky.
- First rise: Place the dough in a greased bowl, cover, and let rise until doubled in size (about 60 minutes).
- Shape: Punch down the dough, divide it into equal pieces, and shape each into a smooth ball.
- Second rise: Arrange shaped buns on a lined baking sheet, cover, and let rise until puffy.
- Egg wash & bake: Brush with egg wash (optional), add sesame seeds if desired, and bake in preheated oven at 425 °F for 15 minutes - tops will be golden brown.
- Cool & serve: Let buns cool before slicing and serving.
Video
Notes
- Yeast options: This recipe works with instant yeast or active dry yeast. If using active dry yeast, dissolve it in the warm liquid with the sugar and let it get foamy before mixing the dough.
- Dough texture: The dough should be soft and slightly tacky but not sticky. Avoid adding too much flour, as excess flour can make the buns dry or dense.
- Fresh milled flour option: Freshly milled hard white wheat can be used as a 1:1 replacement for all-purpose flour. Hold back 1–2 tablespoons of liquid at first and add only if the dough feels dry.
- Shaping tips: For evenly sized buns, weigh the dough and divide it equally before shaping into tight balls.
- Baking tip: Bake just until the tops are golden brown. Overbaking will dry out the buns.
- Soft crust finish: Brushing the buns with butter immediately after baking keeps the tops soft and tender.
- Storage: Store cooled buns in an airtight container at room temperature for 2–3 days, or freeze sliced buns for longer storage.
Nutrition
Serving: 1bun | Calories: 215kcal | Carbohydrates: 36g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 431mg | Potassium: 70mg | Fiber: 1g | Sugar: 2g | Vitamin A: 166IU | Vitamin C: 0.001mg | Calcium: 19mg | Iron: 2mg
