Shop-bought buns collapse because they're all air. These are enriched with milk, butter and egg, so the crumb is tight enough to take sauce without going soggy but still soft enough to squash. Make them the morning you need them and nothing else on the plate matters.
Everything you need
- 1 cup (240 g) milk, warm
- 3 tbsp (38 g) granulated sugar
- 2¼ tsp instant yeast
- 3½ cups (455 g) bread flour
- 1½ tsp fine salt
- 1 large egg
- ¼ cup (57 g) unsalted butter, softened
- 1 egg, beaten, for the wash
- 2 tbsp (18 g) sesame seeds
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Stir the sugar and yeast into the warm milk and leave 5 minutes until foamy. If nothing happens, the yeast is dead and it is worth starting again.
For this step
- 1 cup (240 g) milk
- 3 tbsp (38 g) granulated sugar
- 2¼ tsp instant yeast
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Add the flour, salt and egg and mix to a rough dough. Knead for 5 minutes, then add the softened butter a little at a time and knead another 6 to 8 minutes until smooth and elastic.
For this step
- 3½ cups (455 g) bread flour
- 1½ tsp fine salt
- ¼ cup (57 g) unsalted butter
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Cover and rise for 60 to 90 minutes until doubled. The dough should be soft and slightly tacky, not stiff.
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Divide into 8 pieces of about 105 g each. Shape each into a tight ball by cupping your hand and dragging it in circles on an unfloured counter.
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Space well apart on a lined tray, cover, and rise for 45 to 60 minutes until visibly puffy. Press one gently; the dent should spring back slowly.
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Heat the oven to 190°C / 375°F. Brush generously with beaten egg, scatter sesame seeds over, and bake for 16 to 19 minutes until deep golden.
For this step
- 2 tbsp (18 g) sesame seeds
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Brush the hot tops with a little melted butter and cool on a rack. Cutting them warm is fine here.
For this step
- ¼ cup (57 g) unsalted butter
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Worth knowing
- Flatten each ball slightly before the second rise. Left as spheres they bake tall and domed, which makes for an awkward burger.
- For a proper diner finish, split and toast the cut sides in butter in a hot pan before building the burger.
Make it your own
- Leave off the sesame and brush with garlic butter for a brioche-style bun.
- Add 2 tbsp milk powder with the flour for an even softer, longer-keeping crumb.
Storing & freezing
Airtight at room temperature for 3 days. Freeze split buns for 3 months and toast from frozen. They stale quickly, so freeze what you won't eat in two days.
Frequently asked
Can I make the dough the night before?
Yes. After the first rise, shape the buns, cover well and refrigerate overnight. Take them out an hour before baking to finish proving.
How much does one burger bun weigh?
About 105 g of dough each for a standard bun. Go up to 130 g for a large burger, and add 2 minutes to the bake.
Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to cook
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.