Best Fluffy Burger Buns
These homemade burger buns are soft, pillowy, and perfect for all types of burger fillings, making them an ideal choice for any meal or occasion.
Ingredients
For the dough
- 1 cup warm milk (about 110°F) Use whole milk for richness or a dairy alternative for a healthy option.
- 2 tablespoons unsalted butter, melted Adds tenderness; olive oil can be used for a dairy-free swap.
- 2 tablespoons sugar A little sweetness encourages browning.
- 2 teaspoons instant yeast Quick and reliable; active dry yeast works if proofed first.
- 1 large egg For structure and sheen.
- 3.5 cups all-purpose flour Swap up to half for whole-wheat for a heartier bun.
- 1 teaspoon salt Never skip; it balances flavor.
For topping
- optional sesame seeds or everything seasoning For sprinkling.
Instructions
Preparation
- Warm the milk until just lukewarm (about 110°F) and stir in the sugar and yeast. Let sit 5 minutes until frothy.
- Whisk in the melted butter and egg to the milk mixture. Add about 2 cups of the flour and the salt; stir to form a shaggy dough.
- Turn dough onto a floured surface and knead, adding more flour a little at a time until the dough is elastic and smooth — about 8–10 minutes by hand, or 5 minutes with a mixer and dough hook.
- Shape into a ball and place in a lightly oiled bowl, turning once to coat. Cover with a damp towel and let rise in a warm spot until doubled, about 1 hour.
- Punch down gently and divide into 8 equal pieces. Shape each into a tight ball, tucking seams underneath, then flatten slightly to create bun shapes.
- Place buns on a parchment-lined baking sheet, spaced apart. Cover and let rise again until puffy, about 30–40 minutes.
Baking
- Preheat oven to 375°F. Brush tops with a light egg wash for gloss and sprinkle seeds if using.
- Bake 12–15 minutes until golden brown and hollow-sounding when tapped.
- Cool on a rack for 10 minutes before slicing.
Notes
For an enriched, brioche-like bun, increase butter to 4 tablespoons and add another egg yolk. For a lighter bun, replace half the flour with bread flour. Store buns at room temperature in a sealed bag for up to 3 days or freeze for up to 3 months.