There’s something incredibly comforting about homemade bread, especially homemade burger buns — the smell filling the kitchen, the anticipation as they bake, and that first warm bite straight from the oven. It’s one of life’s simple pleasures that never gets old.
Like many people, my bread-making obsession began during lockdown, when supermarket shelves were empty and baking suddenly became everyone’s favourite hobby. What started as a practical solution quickly turned into a genuine passion, and honestly, there’s been no turning back since.
From rich buttery brioche to rustic soda bread, every loaf brings its own kind of comfort, but these soft homemade burger buns have become one of my absolute favourites.
I’ll be honest — working with yeast dough can feel a little intimidating at first. Bread making isn’t difficult, but it does take a little patience and practice to really get the hang of it. The good news? Once you understand the basics, it becomes incredibly rewarding (and slightly addictive).
In this post, I’ll guide you through the process step by step, sharing my favourite tips and tricks to help you achieve beautifully soft, golden buns every time.
Before you start, I highly recommend reading my “Baking with Yeast” guide — it’s full of helpful advice that will make the whole process much easier and more enjoyable.
Ingredients:
600 gram strong (bread) flour.
7 gram dry yeast.
1 cup lukewarm water.
1/4 cup vegetable oil.
3 tbsp sugar (caster or light brown).
1 large egg.
1 tsp salt.
Topping:
1 large egg.
1 tbsp cold water.
Sesame\Nigella seeds.
Prepare the Dough:
Sift the flour into the bowl of an electric mixer. Add the yeast and sugar, then whisk together by hand until combined.
Make a well in the centre of the flour mixture. Add the egg, oil, and most of the water (about ¾ cup). Using a wooden spoon, gradually mix the wet ingredients into the dry ingredients until a rough dough forms.
- Attach the bowl to the mixer fitted with a dough hook and knead on a low to medium speed (speed 2 works perfectly). Add a little extra water if needed. The dough should be soft, slightly sticky, smooth, and shiny.
Once the dough comes together (after about 1–2 minutes of kneading), add the salt.
Reduce the mixer speed to Speed 1 and continue kneading for a further 5–7 minutes.
The dough is ready when it no longer sticks to the sides of the bowl but remains slightly sticky at the bottom.
- Transfer the dough onto a lightly floured surface and knead briefly by hand, tucking the edges underneath to form a smooth ball. (see Kneading by Hand in the Baking with Yeast guide).
First Proof:
Place the dough in a lightly oiled bowl and brush a little oil over the surface.
Cover the bowl with a clean tea towel or cloth and leave to proof until doubled in size.
If there are no signs of rising after 1 hour, the yeast may not be active. In this case, discard the dough and start again with fresh yeast. For tips on checking yeast activity, see Pre-Proof Your Yeast in the Baking with Yeast guide.
Shape the Buns:
Once the dough has doubled in size, gently punch it down to release the air. Turn it out onto a lightly floured surface and divide it into 10 equal portions. Shape each portion into a smooth ball by tucking the edges underneath (see Shaping Your Dough in the Baking with Yeast guide).
Arrange the buns on a baking tray lined with baking paper. Cover with a clean cloth and leave to proof for a further 60 minutes.
Bake the Buns:
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Preheat the oven to 180°C fan-assisted.
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Whisk together 1 egg and 1 tablespoon of cold water. Brush the tops of the homade burger buns with the egg wash and sprinkle with sesame seeds.
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Bake for 20-25 minutes, or until the buns are golden brown.
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Transfer to a wire rack and allow to cool before serving.
Homemade Burger Buns
Ingredients
Ingredients:
- 600 gram strong flour
- 7 gram dry yeast
- 3 tbsp sugar
- 1/4 cup vegetable oil
- 1 cup lukewarm water
- 1 large egg
- 1 tsp salt
Instructions
Method:
- Sift the flour into the bowl of an electric mixer. Add theyeast and sugar, then whisk together by hand until combined.
- Make a well in the centre of the flour mixture. Add theegg, oil, and most of the water (about ¾ cup). Using a wooden spoon, graduallymix the wet ingredients into the dry ingredients until a rough dough forms.
- Attach the bowl to the mixer fitted with a dough hook and knead on a low to medium speed (speed 2 works perfectly). Add a little extra water if needed. The dough should be soft, slightly sticky, smooth, and shiny.
- Once the dough comes together (after about 1–2 minutes ofkneading), add the salt.
- Reduce the mixer speed to Speed 1 and continue kneading for a further 5–7 minutes.The dough isready when it no longer sticks to the sides of the bowl but remains slightlysticky at the bottom.
- Transfer the dough onto a lightly floured surface and knead briefly by hand, tucking the edges underneath to form a smooth ball.
- Place the dough in a lightly oiled bowl and brush a littleoil over the surface.Cover the bowl with a clean tea towel or cloth and leave toproof until doubled in size.
- Oncethe dough has doubled in size, gently punch it down to release the air. Turn itout onto a lightly floured surface and divide it into 10 equal portions. Shapeeach portion into a smooth ball.
- Arrange the buns on a baking tray lined with baking paper.Cover with a clean cloth and leave to proof for a further 60 minutes.
- Preheat the oven to 180°C fan-assisted.
- Whisk together 1 egg and 1 tablespoon of cold water. Brushthe tops of the buns with the egg wash and sprinkle with sesame seeds.
- Bakefor 20-25 minutes, or until the buns are golden brownTransfer to a wire rack and allow to cool before serving
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