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How to make Beautiful Burger Buns

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How to make Beautiful Burger Buns

How to make Beautiful Burger Buns:When “Moomie” shared the following recipe for the first time on our first online community, it caused quite a stir. Every baker who tried these buns said they were THE BEST. These simple buns are soft, slightly sweet, and golden-yellow from the butter and egg. They are great for burgers (beef or veggie) or any of your favorite sandwich ingredients.

How to make Beautiful Burger Buns

Instructions to follow

1. Weigh your flour, or put it in a cup gently with a spoon and then wipe off any extra.

2. To make the dough, mix and knead all the dough ingredients by hand, with a mixer, or in a bread machine until you get a soft, smooth dough.

3. Cover the dough and let it rise for 1 to 2 hours, or until it has almost doubled in size.

4. To make the buns, gently deflate the dough and cut it into eight pieces that are about 100g each. See “Tips” below for how to make smaller or bigger buns. Make a ball out of each piece.

5. Use the back of your hand to flatten each ball of dough until it’s about 3″ across.

6. Put the buns on a baking sheet that has been lightly greased or lined with parchment paper. Cover and let rise for about an hour, or until it’s puffed up enough to see. Near the end of the time for the dough to rise, turn the oven on to 375°F.

7. About half of the melted butter should be used to paint the buns. To make seeded buns, brush the mixture of egg white and water right on top of the melted butter. This will help the seeds stick. Spread the seeds you want on the buns.

8. To bake the buns, bake them until golden, about 15 to 18 minutes. Take them out of the oven and brush them with the leftover melted butter. This will give the buns a smooth, buttery top. If you’ve made seeded buns, be careful when you spread the hot butter on them so you don’t brush the seeds off.

9. Let the buns cool on a rack before cutting them in half across the middle. Use it as a base for beef or plant-based burgers or any sandwich filling you like.

10. Information about storage: You can keep well-wrapped buns at room temperature for a few days, or you can freeze them for longer storage.

Ingredients require Burger Buns

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  • 3 1/2 cups (420g) King Arthur Unbleached All-Purpose Flour
  • 3/4 to 1 cup (170g to 227g) water, lukewarm*
  • 2 tablespoons (28g) butter, at room temperature
  • 1 large egg
  • 1/4 cup (50g) granulated sugar
  • 1 1/4 teaspoons salt
  • 1 tablespoon (9g) instant yeast

*For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.

Butter glaze

  • 3 tablespoons (43g) butter, melted; divided

Seed topping (optional)

  • 1 large egg white, whisked with 2 tablespoons cold water*
  • sesame seeds, or the seeds of your choice

*For added richness and color, add the yolk leftover from separating the egg to the dough above. 

Some advice from our bakers

Divide the dough into 12 pieces instead of 8 to make buns that are a little bit smaller. Instead of 15 to 18 minutes, bake the buns for 12 to 15 minutes. How about “slider buns” that are about 3 inches in diameter? Make 24 pieces of dough and bake them for 12 to 15 minutes.

Use our hamburger bun pan to make these rolls: Make balls out of the dough by cutting it into six pieces that are about 128 grams each. Put the balls into the wells of a hamburger bun pan that has been lightly greased, and gently press them with your hand until they fill the bottom of the wells or are about 3 1/2 to 4 inches wide. Follow the recipe as it is written.

Join Martin Philip, a cook for King Arthur, and his family as they make Beautiful Burger Buns from start to finish. (And make cinnamon rolls with the dough that will make your mouth water!) Now is the time to watch Martin Bakes at Home: Burger Buns and Cinnamon Rolls.

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