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Soft Fluffy Hamburger Buns

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Serves 10-12 | Prep Time 405 | Cook Time 13-15

Why I Love This Recipe

In Australia, we don't really GET hamburgers. Either they're crusty plain white rolls or super sweet cakey brioche. I've been searching for something that gives a light and soft yet tasty bread that doesn't make a hamburger feel like beef wrapped in poundcake. Having given up on store-bought options I went through many recipes to find something that hit the (not too!) sweet spot - light but firm, bready but not crusty. These buns are a bit of effort to make but I haven't found anything in a store anywhere near as good.

Ingredients You'll Need

500 grams bread flour
50 grams sugar
1 envelope instant yeast
25 grams potato flour
30 grams skim milk powder
1/8 vitamin C tablet crushed (optional)
10 grams salt
5 grams light corn syrup
350 grams water
10 grams white vinegar
2 eggs
40 grams cold unsalted butter cut into small cubes
Oil spray
1 egg yolk
1 small pinch baking soda
sesame seeds (optional)


In a large bowl, add the water, yeast, vitamin C (if using), a tablespoon of the flour and a teaspoon of the sugar and stir to combine. Set aside for 10 minutes.

Whisk together the remaining flour, potato flour, skim milk powder and remaining sugar.

Add the yeast mixture to the flour mixture, stir in the vinegar and corn syrup and mix until combined. The dough should be wet and shaggy.

Fold the dough over itself about 10 times and let rest for 30 minutes.

Beat the 2 eggs and salt until combined.

Once the dough has rested for 30 minutes, add the egg mixture to the dough. Stir until combined.

The dough will be very wet and sticky. Knead by lifting underneath the dough, turning the dough over, dragging the dough across the counter to stretch it, and fold it back over itself (this is similar to the technique used by Richard Bertinet but uses a 'drag' instead of a 'slap'). After 15 to 20 minutes of kneading the dough should start being able to hold it's shape.

Rest the dough for about 10 minutes.

Add the cubes of butter and knead into the dough, squeezing down on any chunks of butter that remain.

Transfer the dough to an oiled bowl and let rise until doubled (about 1-2 hours).

Once risen, refrigerate for 2 hours to firm the dough before dividing.

Line a baking sheet with parchment paper and place 5-6 pastry rings (depending on size) evenly across the pan (the dough will be too wet to bake without a ring; if not available rings can be made with sheets of aluminium foil folded over to make 1 inch high circles).

Divide the dough into 10-12 equal pieces depending on the desired burger size and size of the pastry rings.

With wet hands, form each portion into a rough ball and drop into each ring. The dough will stick less to wet hands. Smooth the top of the dough once inside the ring. The dough should take up less space than the ring but will expand.

Spray a sheet of plastic wrap and place gently over the tray.

Leave the dough to rise for about 1 hour.

Preheat the oven to 220C (430F) and place a rack in the middle of the oven.

Once the dough has expanded to fill the rings, beat the egg yolk and baking soda with a teaspoon of water and brush the top of each bun.

If using, sprinkle each bun with the sesame seeds.

Bake for 13-15 minutes until golden brown.

Remove the buns from the rings and cool on a rack for 10 minutes.

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