💡 Quick Highlights
- •The Buns: Ultra-fluffy, slightly sweet yeast rolls topped with your choice of classic sesame seeds or a savory parmesan-oregano blend.
- •Time Needed: The yeast dough requires two rise times before a quick bake in the oven.
- •Method: The dough is kneaded to perfection in your Thermomix® and then easily shaped into smooth rolls by hand.
Homemade burger buns are the ultimate upgrade for any juicy burger.
With this easy recipe, you can bake your own pillowy-soft burger buns right at home.
Discover how a few simple pantry staples and a little rest time can turn into delicious homemade buns that take your burger night to a whole new level.
In this simple step-by-step guide, I’ll show you just how effortless it is to whip up a batch of totally irresistible burger buns right in your Thermomix®!
If you’re looking for a recipe without a Thermomix®, I highly recommend checking out my delicious burger bun recipe over on instakoch.de! 🙂
What Are Burger Buns?
Burger buns are the classic soft rolls used to make delicious hamburgers.
They are pillowy-soft, subtly sweet, and wonderfully fluffy on the inside.
They serve as the ultimate base for any great burger—simply slice them open, give them a quick toast, and pile high with all your favorite fixings!
Why You’ll Love Homemade Burger Buns:
- Super easy to make.
- A total crowd-pleaser for the whole family.
- Great to make ahead and freezer-friendly.
- Perfect for your next backyard barbecue or cookout.
My Best Tips for Homemade Burger Buns
These buns are at their absolute best when baked fresh in the morning and enjoyed that same day. But don’t worry—they also freeze amazingly well!
For the best flavor and texture, pop the cut sides of the buns on the grill for a few seconds before piling on your favorite toppings.
Pro tip: Melt a little butter in a skillet and toast the cut sides of the buns until they’re warm and golden brown.
Can You Make These Burger Buns Ahead of Time?
You can totally whip up the yeast dough the day before and let it do a slow rise, covered, in the fridge overnight.
Just make sure to bring the chilled dough back to room temperature before shaping and baking.
Once baked, store the buns covered or in an airtight container, and they’ll stay nice and fresh for a few days!
If you want to save these buns for later, you can easily freeze them!
They’ll keep for several months, which means you’ll always have fresh, homemade burger buns right at your fingertips 🙂
Frequently Asked Questions About Burger Buns
What Ingredients Do You Need for Homemade Burger Buns?
For the yeast dough:
- 200 g water
- 30 g milk
- 30 g granulated sugar
- ½ cube fresh yeast (or 1 packet active dry yeast)
- 500 g bread flour (or all-purpose flour)
- 80 g unsalted butter, softened
- 1 medium egg
- 2 tsp salt
For the egg wash:
- 2 tbsp milk (room temperature)
- 2 tbsp water
- 1 egg (room temperature)
Toppings:
- Sesame seeds
- Oregano and grated Parmesan
Note: You’ll find exact measurements and printable step-by-step instructions further down in the recipe card.
How Do You Make Burger Buns?
Instructions:
First, crumble the yeast directly into the mixing bowl along with the milk, sugar, and water. Warm for 3 min / 37°C (98°F) / Speed 1.
Next, add the flour, butter, salt, and egg, then knead for 5 min / Dough Mode until a smooth dough forms.
Transfer the dough to a lightly greased bowl, cover it up, and let it rise in a warm spot for 1 hour, or until it has noticeably puffed up and doubled in size.
Once the dough has finished its first rise, it’s time to shape the buns. This batch makes 10 buns (about 90g / 3.2 oz each). I highly recommend using a kitchen scale here so your buns turn out evenly sized!
Now, shape each portion into a smooth, tight ball to build surface tension. Check out my quick video to see exactly how I do this!
Place 5 dough balls onto a baking sheet lined with parchment paper, leaving plenty of room between them. Gently press down on each ball with the palm of your hand to flatten them slightly.
Cover and let them rise in a warm spot for another 1 hour.
Meanwhile, whisk together the egg, milk, and water for your egg wash. Pro tip: make sure your egg and milk aren’t cold! If they’re chilled, brushing them on might deflate your lovely puffed-up buns.
Toward the end of the second rise, preheat your oven to 400°F (200°C).
Brush the first tray of buns with the egg wash mixture and sprinkle generously with sesame seeds.
Bake on the lower rack for about 15 minutes, or until the burger buns are gorgeously golden brown.
Note: Every oven bakes a little differently, so yours might need a couple extra minutes!
While those bake, grate some fresh Parmesan and toss it in a small bowl with a pinch of oregano.
Right before the second tray goes into the oven, brush those buns with the remaining egg wash and top with the Parmesan-oregano mixture.
Pull the first tray out of the oven, transfer the buns to a wire cooling rack, and drape a clean kitchen towel over them. This little trick traps the steam and makes them amazingly soft!
Then bake the second sheet pan for about 15 minutes as well, and let them cool completely on a wire cooling rack, covered with a towel.
Enjoy!
Note: You can find the exact measurements and step-by-step instructions further down in the recipe card.
The listed prep and cook times are an average estimate.
Alright, now have so much fun baking and enjoy every single bite!
If you loved this quick recipe for burger buns, you might also like my delicious homemade bagels! 🙂
Happy baking,
Christoph
PS: Don’t want to miss a single recipe? Be sure to follow along on Pinterest or Instagram ❣
Did you make this recipe?
If you loved it, please leave me a comment below and rate the recipe 5 stars! 🙂
Burger Buns
Click stars to rate now
Zutaten
For the yeast dough:
- 200 g Water
- 30 g Milk
- 30 g Sugar
- ½ cube Fresh yeast
- 500 g Bread flour (Type 550)
- 80 g Softened butter
- 1 Egg medium
- 2 tsp Salt
For the egg wash:
- 2 tbsp Milk room temperature
- 2 tbsp Water
- 1 Egg room temperature
Toppings:
- Sesame seeds
- Oregano and Parmesan
Zubereitung
- First, crumble the yeast into the mixing bowl along with the milk, sugar, and water. Warm for 3 min / 37°C / Speed 1.
- Next, add the flour, softened butter, salt, and egg, and knead for 5 min / Dough mode until a smooth dough forms.
- Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm spot for about 1 hour, or until noticeably puffed up.
- Once the dough has risen, it’s time to shape your buns! This recipe makes 10 buns at 90 g each. I recommend using a kitchen scale so they all bake up evenly.
- Shape each portion into a tight ball by rolling it against your counter to create good surface tension. Check out my short video to see exactly how to do it!
- Place 5 dough balls onto a baking sheet lined with parchment paper, leaving plenty of space between them. Gently press down on each ball with the palm of your hand to flatten slightly.
- Cover and let them rise in a warm place for another hour.
- In the meantime, whisk the egg, milk, and water together. Make sure your egg and milk are truly at room temperature—if they’re cold, the buns might deflate when brushed!
- Preheat your oven to 200°C (top/bottom heat) toward the end of the second rise time.
- Brush the first batch of buns with the egg wash mixture and sprinkle with sesame seeds.
- Bake in the lower third of the oven for about 15 minutes, until the burger buns are gorgeous and golden brown.
- Meanwhile, grate a bit of Parmesan cheese and mix it with a pinch of oregano in a small bowl.
- Right before the first batch finishes baking, brush the second batch of buns with the egg wash and sprinkle with the Parmesan-oregano mixture.
- Remove the first baking sheet from the oven, transfer the buns to a wire cooling rack, and cover them with a clean kitchen towel. This traps the steam and keeps them wonderfully soft!
- Bake the second tray for about 15 minutes as well, then cover and let cool completely on a wire rack.
Notes
- These buns taste best baked fresh in the morning and served the same day, but they freeze wonderfully too!
- It’s super popular to toast the buns or give the cut sides a quick grill before piling on your burger toppings.
- Pro tip: Spread a little butter on the cut sides of the buns and toast them in a skillet until golden brown. So good!
Burger Buns
Click stars to rate now
Zutaten
For the yeast dough:
- 200 g Water
- 30 g Milk
- 30 g Sugar
- ½ cube Fresh yeast
- 500 g Bread flour (Type 550)
- 80 g Softened butter
- 1 Egg medium
- 2 tsp Salt
For the egg wash:
- 2 tbsp Milk room temperature
- 2 tbsp Water
- 1 Egg room temperature
Toppings:
- Sesame seeds
- Oregano and Parmesan
Zubereitung
- First, crumble the yeast into the mixing bowl along with the milk, sugar, and water. Warm for 3 min / 37°C / Speed 1.
- Next, add the flour, softened butter, salt, and egg, and knead for 5 min / Dough mode until a smooth dough forms.
- Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm spot for about 1 hour, or until noticeably puffed up.
- Once the dough has risen, it's time to shape your buns! This recipe makes 10 buns at 90 g each. I recommend using a kitchen scale so they all bake up evenly.
- Shape each portion into a tight ball by rolling it against your counter to create good surface tension. Check out my short video to see exactly how to do it!
- Place 5 dough balls onto a baking sheet lined with parchment paper, leaving plenty of space between them. Gently press down on each ball with the palm of your hand to flatten slightly.
- Cover and let them rise in a warm place for another hour.
- In the meantime, whisk the egg, milk, and water together. Make sure your egg and milk are truly at room temperature—if they're cold, the buns might deflate when brushed!
- Preheat your oven to 200°C (top/bottom heat) toward the end of the second rise time.
- Brush the first batch of buns with the egg wash mixture and sprinkle with sesame seeds.
- Bake in the lower third of the oven for about 15 minutes, until the burger buns are gorgeous and golden brown.
- Meanwhile, grate a bit of Parmesan cheese and mix it with a pinch of oregano in a small bowl.
- Right before the first batch finishes baking, brush the second batch of buns with the egg wash and sprinkle with the Parmesan-oregano mixture.
- Remove the first baking sheet from the oven, transfer the buns to a wire cooling rack, and cover them with a clean kitchen towel. This traps the steam and keeps them wonderfully soft!
- Bake the second tray for about 15 minutes as well, then cover and let cool completely on a wire rack.
Notes
- These buns taste best baked fresh in the morning and served the same day, but they freeze wonderfully too!
- It's super popular to toast the buns or give the cut sides a quick grill before piling on your burger toppings.
- Pro tip: Spread a little butter on the cut sides of the buns and toast them in a skillet until golden brown. So good!
