Bread
Soft Burger Buns
Year after year this is one of King Arthur Baking’s most popular recipes. An enriched dough with egg, butter and a little sugar, so the buns stay soft and squashy, and a brush of melted butter at the end for a satiny top.
It is an American recipe, so the cups come first, with King Arthur’s own gram weights beside them. Weigh the dough pieces and every bun comes out the same size.
King Arthur Baking’s Beautiful Burger Buns, written out here in my own words.
Recipe by Willy BearSoft Burger Buns
Soft, buttery burger buns from an enriched dough, brushed with melted butter for a satiny crust. Makes 8 large buns or 12 dinner rolls.
Recipe originally written in US cups. These are the original measures.
Ingredients
For the dough
For the glaze
For seeded buns (optional)
Equipment
- Stand mixer with dough hook (optional)
- Baking sheet, greased or lined with baking paper
- Pastry brush
- Wire rack
- Kitchen scale
Method
- Weigh the flour. Weigh the flour if you can. If not, spoon it gently into the cup and sweep off the excess rather than scooping.
- Make the dough. Mix and knead all the dough ingredients, by hand, in a mixer or in a bread machine, until the dough is soft and smooth.
- First rise. Cover and leave until nearly doubled, 1 to 2 hours.
- Shape. Gently deflate the dough and divide it into 8 equal pieces, about 100 g each. Roll each into a ball, then flatten it with your palm to about 3 inches (8 cm) across.
- Second rise. Set the buns on the baking sheet, cover and leave until noticeably puffy, about an hour. Heat the oven toward the end. Oven: 375°F / 190°C (170°C fan)
- Glaze. Brush the buns with about half the melted butter. For seeded buns, brush the egg white mixture over the butter so the seeds stick, then sprinkle them on.
- Bake. Bake for 15 to 18 minutes, until golden. Brush with the rest of the butter as they come out, gently if they are seeded. Cool on a rack before slicing in half.
Baker's notes
Smaller buns: divide into 12 pieces (about 66 g each) and bake 12 to 15 minutes. Slider buns: 24 pieces (about 33 g each), 12 to 15 minutes. In a hamburger bun pan: 6 pieces of about 128 g, pressed into the greased wells.
Storage + make ahead
Wrap well and keep at room temperature for several days, or freeze for longer.
ricottabear.com/burger-buns · US measures, metric in brackets
Reviews + questions
Nothing yet. Bake it and be the first to judge, or ask me anything about it.
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I have not made this one myself yet, so amounts and timings may change once I have. Something not right? Tell me above and I will fix it.