Burger buns

These buns are really soft and delicious. They are perfect for burgers, but if shaped as smaller buns, they can be good for breakfast, with butter and jam.


450 g high protein flour
220 ml H2O (35°C) – it depends on the amount of water your flour can take, start with 200 ml and go up if needed
30 g softened butter
1 whole egg
50 g sugar 
10 g salt
4 g diastasic malt
12 g fresh brewer’s yeast

I kneaded the dough in my Kitchenaid for 4 minutes on speed 1 and 5 minutes on speed 2. You can also knead it by hand, it will take at least 10 minutes, you need to get a smooth and silky dough.

Burger buns dough

Once kneading is complete, move the dough in a greased bowl and let it rest for 2-2.5 hours (until it doubles in volume). Then divide the dough in 6 balls (140 g each), put them on the oven tray (covered with parchment paper) and leave them rise for at least 1 hour.

Before baking, brush them with egg wash and sprinkle with sesame seeds. Cook at 180-190°C for 15-18 minutes.

Once baked, move the buns on a cooling rack an let them cool completely. You can store them in a plastic bag for max 2 days or put them in the freezer in a sealed plastic bag (up to 1 month).


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