These super soft burger buns are fun and easy to make. They use the Tangzhong method, which gives a super soft hamburger bun which stays soft for days. These homemade burger buns can be made either in bun rings or freeform, and freeze extremely well. This burger bun recipe is super versatile and can be used for everything from burger buns to homemade slider buns.
Table of contents
- Super Soft Burger Buns
- The role of Tangzhong in bread dough
- The Ultimate Homemade hamburger Bun Recipe
- Making Burger Buns with Burger Ring Molds
- How to know when bread is ready to bake
- How to tell if you have over proofed your buns
- Scaling the recipe for larger or smaller burger buns
- Can you make Burger Buns ahead of time?
- FAQ for Hamburger Buns
- For more Bun and Roll Recipes, check out:
- Recipe for Homemade Hamburger Buns
Super Soft Burger Buns
Hi! Just popping in to share the recipe for these homemade burger buns with you! I have been working on this homemade hamburger bun recipe for a while, testing and testing. I am so excited to finally share it with you! These buns are easy to make, and the dough is super soft and really easy to work with. You can either make them using bun ring molds or freeform, and they can be scaled to any size that you like. I have made these about ten times since getting the recipe right, testing different combinations, and I know that you will love them just as much as I do.
The role of Tangzhong in bread dough
The Tangzhong method is an Asian Technique, and involves cooking part of the flour and water in a bread recipe to form a thick paste, or a roux. The process of making the Tangzhong gelatanises some of the starch in the flour. This means the flour is able to absorb a lot more water, and also holds onto it throughout the dough making process. This gives an incredibly soft bread which stays soft a lot longer than other bread does. Tangzhong (which is a Chinese word) is made by cooking the liquid and flour together, while the Yudane method (which is Japanese) involves adding boiling liquid to the flour and leaving it to set overnight. The benefit of using a roux means that the bread dough can stay 'lean' - so very little added fat etc but still stay extremely tender and soft.
I used this method recently in my hot cross bun recipe and loved how stretchy and smooth it made the dough, and had been meaning to work on a burger bun recipe for a while, so here we are! The Tangzhong means the bread stays soft for a long time, which means these keep and freeze super well.
The dough is super versatile - you can scale it as you like. I have a dinner roll recipe which does not use a mixer which uses the a variation on this dough, and I also use this same dough as the base of my homemade iced buns and garlic knot recipe.
The Ultimate Homemade hamburger Bun Recipe
These Homemade Burger Buns are super easy to make - your mixer does all the work for you!
- Make your Tangzhong - Tangzhong is made by cooking together bread flour and milk in a pan until a thick paste forms. This goes into the bowl of the stand mixer.
- Add cold milk - I borrowed this tip from King Arthur - they add cold milk to the hot Tangzhong to cool it down so it's cool enough that it doesn't kill the yeast.
- Mix in remaining ingredients - Pop everything else except for the butter into the bowl and throw it onto your mixer. Let it mix for about 10-15 mins until it is smooth and elastic and pulling away from the sides.
- Add butter - Room temperature butter goes in and you keep mixing until it is incorporated. This only takes a few minutes. Make sure your butter isn't too soft here or it will get all melty.
- First rise - Shape the dough into a ball and stick it into a bowl. Rise it at room temperature, or see further down the post for instructions on how to do the overnight rise
- Pre-shape your buns - Divide your dough into however many buns you like and give them a quick pre-shape, then rest them for 10 minutes, quickly shape again, and set them up for their second rise, either in rings or space on a pan.
- Do the second rise - This is another room temperature rise, where the dough will get super puffy.
- Egg wash and bake - The egg wash helps the buns to bake up beautifully golden. You can use milk here too if you want. I like egg wash. Add seeds etc here too if you want. Then bake them until they are perfectly golden, cool on a rack, and enjoy!
Making Burger Buns with Burger Ring Molds
I made these burger buns with these super fun ring molds that my friend Campbell made for me! They are 10cm in diameter and 3cm high, and the perfect size to make burger buns! The ring means that the bun rises super evenly but also gives it a really nice ring around the edge, making it perfect to cut into burger buns.
You don't have to use the rings if you don't want to, it will still work great. There are instructions for both ways in the recipe.
How to know when bread is ready to bake
It is important that when you make bread you go by how the dough is behaving and not just the time in the recipe. While the recipe is a good general guide, the starting temperature of your dough and also the weather and temperature of your room can affect how fast it rises.
The best way to tell that dough is ready to bake is to poke it gently with your finger. If it springs back straight away it is not yet ready. If your finger leaves a small indentation which springs back slightly, then you know that it is ready to bake. Remember to preheat your oven about 30 minutes before you think your dough will be ready in order to give it time to properly preheat. There is nothing worse than realising your buns are ready to bake and having a cold oven. If this does happen though just pop them into the fridge so that they don't over proof while you preheat your oven.
How to tell if you have over proofed your buns
Sometimes this happens, and it's a huge bummer. Either you leave them proofing too long, or you forget about your buns rising, and they over proof. This means the yeast produces all the gas it is capable of making while doing the second proof and it has nothing to give in the oven. It's sad but it happens.
If you have over proofed your buns, they will probably deflate while egg washing them. Then, over proofed dough doesn't do much in the oven as there is no gas to rise the bread. They should still taste fine they might just be a bit saggy.
Scaling the recipe for larger or smaller burger buns
I made fairly big burger buns with my dough - 9 buns, each weighing in at about 90g worth of dough. You can make these whatever size you like. To figure out the weight of each bun, weigh the whole batch of dough (it's about 810g but weigh yours just to check), then divide by the number of buns you want to give you the dough weight of each ball. For example if you wanted 12 buns, each would weigh in at 67.5g.
Remember that if you make the burger buns smaller, the rising time for the second proof will be different. I made these and divided them into 12 and the rise time was only about 45 minutes as opposed to 1 ½ hours so just keep an eye on them.
Can you make Burger Buns ahead of time?
If you would like to get a head start on making these hamburger buns, you can do the first rise overnight. I like to make the dough then leave it to stand on the counter for about 15 minutes before putting it into the fridge to do the first rise. I tested this overnight but you could probably do as little as 3 hours in the fridge if you wanted to make the dough in the morning for later in the day.
Remember that the fridge is your friend when you are working with yeasted dough - if for some reason the dough is going to be risen before you need it, you can pop it in the fridge to slow down the rising time.
I try not to leave dough in the fridge for more than 24 hours as the yeast starts to lose its rising power. You should be able to shape the dough into burger buns straight from the fridge but leave it to stand for 10 minutes or so if it feels a little firm. Remember starting with cold dough will mean you need to add some time onto the second rise. Go by how the dough looks, not the time in the recipe. It all depends on your starting dough temperature and the environment.
FAQ for Hamburger Buns
Do I have to use Bread Flour?
Yes. The dough needs it for strength. If you are outside of the US bread flour is sometimes called high grade or strong flour. If bread flour isn't available in your country you could add in some vital wheat gluten to add strength.
Can I make this recipe by hand?
No. It is a very sticky dough and needs the strength developed by the mixer. If you want a recipe that is developed to be made by hand, my small batch dinner rolls will do the trick - you could shape into larger buns.
How to do you store Burger Buns?
Store burger buns in an airtight container at room temperature. I usually have them fresh the first day then lightly toast after that!
Can Burger Buns be frozen?
Yep! Just pop them into a ziploc or airtight container and stick them in the freezer. Defrost at room temp. They are probably best toasted once defrosted.
How do you replace active dry yeast with instant yeast?
To use active dry yeast in the place of instant you need to activate the yeast first. Pop the warm tangzhong in your stand mixer bowl as usual, then add the cold milk. Stir around - this will warm the milk up a little. Add the sugar then add the yeast then leave to sit for 5-10 minutes until foamy. Then proceed with the rest of the recipe!
Can Burger Buns be made without ring molds?
Yes. Just shape each bun into a tight ball and space well apart on a baking sheet. See images for buns made without rings - they are a little shorter but it works perfectly.
Can this recipe be made into sliders?
Yes! If you wanted to make these as slider buns I would divide the dough into 12. It will fit perfectly into a 9"x13" (20x30cm) pan and make 12 sliders. Alternatively you could double the recipe and bake it into 24 slider buns which would fit perfectly in a rimmed half sheet pan (13"x18" or 33x45cm)
Why did my buns wrinkle when they came out of the oven?
This happens with a super soft dough. If you are using the rings then they might get a little fold around the edge, and the crust might get a little wrinkly. It's all good. You didn't do anything wrong. You just made really soft bunz.
Where are the burger rings you used from?
From here - my friend Campbell makes them.
Can I add sesame seeds?
Do whatever you like! Add them on just after you add the egg wash. Just keep in mind if you add anything salty you should eat the buns that day as the salt will make the baked bread go a little soggy and wrinkly.
Do I have to use milk powder?
I haven't tried it without but you are probably fine to leave it out.
For more Bun and Roll Recipes, check out:
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Recipe for Homemade Hamburger BunsPrint
Super Soft Burger Buns
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 20 minutes
- Yield: 9 buns 1x
- Category: Bread
- Method: Baking
- Cuisine: American
These super soft burger buns are fun and easy to make. They use the Tangzhong method, which gives a super soft burger bun which stays soft for days. These burger buns can be made either in bun rings or freeform, and freeze extremely well.
- 25g bread flour
- 120g whole milk
Burger Bun Dough
- All of the Tangzhong
- 200g cold milk
- 20g granulated sugar
- 2 tsp (7g) instant yeast
- 30g milk powder
- 1 ½ tsp (7g) kosher salt
- 1 egg, at room temperature
- 360g bread flour
- 45g unsalted butter, at room temperature
- Egg wash - 1 egg whisked with 1 Tbsp water
- Combine the milk and bread flour in a medium saucepan. Place over medium heat and cook, stirring continuously, until the mixture thickens into a paste. Remove from heat and transfer to the bowl of a stand mixer.
BURGER BUN DOUGH
- Add the cold milk and mix to combine, checking with your finger that it is not hotter than lukewarm (the cold milk should cool the hot tangzhong enough). Add the sugar, yeast, milk powder, salt, egg, and flour. Transfer to the mixer and fit with the dough hook.
- Mix the dough on medium speed until it is smooth and elastic and clearing the sides of the bowl, about 12-15 minutes. Don’t freak out, as it is sticky - if you have made it by weight you will be fine. Set a timer and walk away from the mixer if you need. If after that time it really isn’t coming together and you’re worried, add flour a teaspoon at a time just until the dough just comes together.
- Add the butter and mix for a further 5 minutes until incorporated. The dough should be smooth and elastic, and pass the windowpane test.
- Turn the dough out onto a surface and flour very lightly if needed to bring into a tight ball with a bench scraper. Transfer to a greased bowl and cover the bowl with plastic wrap.
- Place the dough in a warm spot and rise until doubled in size, approximately 1 ½ hours.
- Turn the dough out onto a lightly floured surface. If you are using rings for your buns (I used 100mm rings for 90g buns), grease them lightly.
- Divide the dough into 9 equal portions, each weighing about 90g. Working with one piece of dough at a time, flatten out the piece of dough, then tuck up into a ball, then turn the ball seam side down and roll into a tight ball by cupping your hand to create a 'claw' shape, using the tension from the counter to roll the dough tightly. Place to the side and cover lightly with plastic wrap. Repeat with the remaining pieces of dough, grouping the balls together on your counter with a little space between them so they don't touch.
- Leave the buns to rest for 10 minutes, then give them a quick roll to tighten them back up. Place them in the prepared rings or spaced apart on the baking sheets. They rise quite a lot so ensure they are far enough apart - you can do 5 on on pan and 4 on the other. Alternatively you can space them closer so they bake to be touching.
- Cover the buns either with a lid, or some lightly greased plastic wrap, or place a second sheet pan upside down over the top to act as a lid. Leave the buns to rise again for about 1 ½ hours. You want them to puff up and double in size, and when you press lightly on one, it should leave a small indentation that doesn’t quite spring back. See images for how they look just after rolling and then risen. Remember that rising time depends on your environment so go by how the dough is looking, rather than a rising time.
- When there is about 20 minutes to go in the rise, preheat the oven to 360°f / 185°c. Brush the buns with egg wash. If you are baking in rings just brush what is exposed, if you are baking plain buns brush the edges too. and bake in the oven for 15-18 minutes, until they are a deep golden brown. Remove from the oven and remove the rings if using.
- Leave to cool on the pans for 10-15 minutes then transfer to a wire rack and allow to cool completely. The buns will wrinkle slightly as they cool and if you used the rings the edge may not stay completely straight and may fold on itself a little - this is due to them being very soft and is totally normal.
Store leftovers in an airtight container at room temperature - they should stay soft for at least 5 days. These can also be frozen. After the first day or two, toast the buns if needed.
Keywords: Bread, Tangzhong, Burger Buns, Milk Bread, Soft Burger Buns
I substituted 4 tablespoons of cold milk for the 30g of milk powder and the result was near perfect. I did get some bubbles atop some of the buns that marred the appearance slightly but otherwise, very content with the bake.
Note: Never made a brioche style anything before. Never tangzhong'ed nothing neither.
Outstanding recipe, instructions and background info. Thank you!!!
This is the ultimate burger buns recipe!!! I've made those and they turned out perfect!
Throw away all the buns recipes you've got and stick to this!
Thank you Erin for all the passion you put in your recipes!
I've tried several different recipes for burger buns but I looked no further after finding this recipe! They are perfectly light, fluffy, and delicious! They freeze really well so I make a batch and pull some out a couple times a week for burgers and fried chicken sandwiches.
Delicious fluffy burger buns! Was initially worried because the dough was much stickier than I'm used to with brioche - I ended up adding just 1 extra tbsp of flour and kneading in my mixer for about 15 minutes longer than suggested but it did eventually clear the bowl and pass the windowpane test! They stayed soft for days after baking just on my countertop in a sealed bag. Complimented my smash burgers perfectly!
These are absolutely delicious! I have been looking for a great bun for smash burgers and this is it, and I'm not even making them as good as they can be. I have a difficult time achieving the windowpane. It always seems like I have to add a lot more flour and knead forever to even come close. Do you have any tips or suggestions? My dough also never seems to come away from the bowl as cleanly as you picture. I eventually give up and go with it. So far this recipe does not disappoint. Thank you!
Hi! Where abouts are you based? It could be your flour is a little softer / lower in protein which means the dough doesn't develop as much strength. Its not the end of the world but I have found since moving to nz where the flour is a little softer, this happens to me sometimes too, I have been playing around with adding a little extra gluten to the mix and seeing what happens
Thanks for your quick response. I'm in the US, Maine, and I use King Arthur bread flour that has 12.7% protein. Maybe I'm just not using enough. I will look for gluten, not sure where I can get that in these parts. Thank you!
Oh yeah KA flour should be just fine then! Maybe try mixing at a slightly higher speed, you shouldnt need to add more gluten if you're using that flour! The reason I asked where you were is bc in nz the flour is so much softer but King Arthur is usually great and will be working just fine - you lucky thing, I miss their flour so much! 🙂
I am lucky, it's worth the splurge! Thanks for your help, I'll keep trying.
Thanks for a great recipe. I adapted to be dairy free (using Olivani and oat milk as subs, and leaving out milk powder) and it worked a treat! The batch that did their first rise overnight in the fridge were the perfect sliders for our pulled brisket 🥰
Came to the comments to see about dairy-free alternatives. Thank you!
Does anyone know what percentage of hydration this dough would be? I'm just curious!
I'm not sure sorry - it gets confusing with eggs and things!
This is a great recipe, with delicious results, but I also have to add a lot more flour to get it to come together. As written, the recipe is a bit over 83% hydration. Adjusting ratios so it’s 70-80% has yielded the best results for me.
That was supposed to be 79-80% :-). I’m also using King Arthur Bread Flour.
Interesting, I tested it with King Arthur bread flour when I was developing it and it came together ok!
Cannot say enough how good this recipe is. Just had some burgers with rolls we had frozen, almost as good as fresh. If I had no comparison I wouldn't know the difference! Hubby loves them so much he asked if I could make it as loaf bread. Can I use this recipe as is but make it as a loaf, and if so, temp and cooking time?
Hi! So happy you loved! I haven't made it a a loaf but I think you can, but i'm not sure of temp and time sorry
Thanks, I might try it. We just had more rolls this morning for egg sandwiches. My husband thinks these are really the best rolls he's ever had and I agree. The pillowy puffiness is divine and they hold up so well! I have one more question, air bubbles, during the second proof of rolls air bubbles form. I pinch them but they make the buns not as pretty. Am I over proofing?
Hi! You could be getting bubbles in them when you are shaping them? When you have over proofed that more affects the whole roll - they will collapse when you egg wash them if you have over proofed!
The bubbles start appearing after the first shaping. After they sit for the ten minutes and get reshaped the bubbles get worse (or more) when on the pan proofing just before baking. Not all of them get bubbles.
Ah ok so it sounds like you're not degassing them properly when you shape them or you are getting air in them when you shape them!
Thank you so much for taking the time to write up such clear recipes, tips and observations, it really makes the difference. I made them yesterday and they were perfect!
I admire your work! Love from México!
These have become the go-to bins in our house. They turn out right every time and are SO delicious!
So good. These buns are so tasty, they are wasted on burgers. They are great with soups, stews or on their own. And such an easy recipe as well. I do not have a stand mixer, so I used my bread maker on the dough setting. The timing was perfect and I even left the dough in the machine for the first rise. I didn't need the rings as the tight shaping of the rolls kept them from spreading out excessively. Try them, you will love them.
You will never need another Burger bun recipe again!! Trust the process and get used to that sticky dough, bc these are the best. Absolutely soft and tasty, all natural without the additives that come with store-bought burger buns!
These super soft burger buns were perfect! Loved the recipe, first time using the Tangzhong method and the resulting soft texture made these buns better than bakery or store bought! Another amazing recipe. Thanks Erin!
So fun to make! Easy to follow instructions and a great recipe to make your burgers next level.
Making this recipe now, but I have a feeling something is wrong with my dough. The first attempt I didn’t realize I had put active yeast instead of instant yeast. But the dough was super sticky and exactly like the video un consistency. Of course it didn’t rise then I realized my mistake.
Current attempt using instant yeast (this is the only change, and the milk was a touch warmer being out of fridge for awhile), but this time the dough was way drier, not sticky compared to the first go, and pulled off the walls of the mixer bowl very quick - in a couple of minutes. Texture was different too, stretchy but came apart a relatively easily. It has risen fine so far so persevering but I think something went wrong. No idea what proportions were perfect. Will post back result fingers crossed it comes out ok.
Hi! Hmmmm the yeast wouldn't have made that much of a difference to the dough - maybe something got mis measured by mistake?
That’s what I wondered but, if I am honest, this is actually my third go as I biffed second dough due to the texture thinking I had got the measurements wrong.
This third go same thing happened. So really unsure what I did. Almost seems like too much flour in there but using 360g and 45g for the tangzhou.
I did cook the tangzhou down till it was quite sticky, would that make a diff? Leave it a little runnier ?
I've made many many many burger buns before but this is THE only burger recipe you'll ever need.
Followed the recipe to the letter and the result was absolutely amazing. It is now saved for regular use. Actually actively trying to come up with reasons to make them every day !
Thank you for answering the questions that popped in my head as I read the recipe and checked the kitchen to find out that I didn’t have milk powder. Turned out perfect - even in freeform!
These buns look amazing! I can't wait to try making them. I have a question regarding the milk powder. Is whole fat, or nonfat milk powder used?
Hi! I used whole 🙂
Thank you! I'm making them today!
Followed recipe and cooking times to the letter with the exception of the milk powder. Turned out perfectly. Rave reviews from guests and no left overs. Thank you very much for sharing that recipe.
I just made this recipe for home made black bean burgers and they were absolutely amazing! Best buns I've ever made
Absolutely incredible recipe. A credit to you! Turned out perfectly.
Absolutely the BEST burger buns !!!
Soft like clouds ☁️ !! Was a Hit worried about the dough at first as it really was extremely sticky and didn’t seem to come together, added a few teaspoons of flour and then just trusted the recipe .
Made them the night before, in the fridge for first rise . Turned out perfect .
Made these a few days ago and they turned out great! Didn’t have milk powder but other then that followed the recipe and they were so soft , used them for bbq beef sliders and breakfast sandwiches!
Greetings from Seattle, Erin! This is my go-to bun recipe. It's SO GOOD. I have a timing question. I'm slotted to bring 20 (*gulp*) buns to a party on Friday. I don't have time on Friday to make all of the buns, start to finish. I'm hoping to make the dough Wednesday evening and keep it refrigerated until Friday afternoon, when I can shape/bake the rolls. If I reduce the amount of yeast by half and do the bulk rise in the fridge, do you think this would work? If not, any other suggestions on how I can have fresh buns on a Friday when I only have time on Wednesday to bake them? Thanks!
Hi! sorry I missed this - hope it worked out ok! I haven't tried doing that before sorry!
These are perfect as sandwich buns! They've become a staple in my house whenever I need any kind of sandwich buns or even as dinner rolls. They remain soft after a day or 2 as long as you store them airtight too!
This is my go to. Bread maker does the kneading and rising. Too easy. Thanks for sharing your expertise.
Perfect recipe! The buns turned out great. Light and fluffy as expected and I left out the milk powder and accidentally mixed the butter right away!
What is the nutritional information for these buns?
I don't post nutritional information sorry but you are welcome to input the recipe into a calculator yourself!
I have tried many burger bun recipes and they were really ending up hard not like a soft spongy one. I just did this recipe and I actually tried other recipes of Erin as well and they were all freaking good! Thank you so much Erin absolutely loved it! Will be making mini burger in our new years house party 🥳.
These buns were the MVPs of our NYE BBQ! Another cloudy kitchen stunner as always!
A perfect bun recipe! I divided the risen dough in half, then rolled the dough out to 3/8" and used a 2" round cookie cutter and cut the dough out for mini sliders. I let them do the second rise until almost doubled. They turned out beautifully and baked up with the flat sides and the domed top. They expanded out to about 3 inches or so. They were so cute! I wish I would of thrown sesame seeds on mostly for extra cuteness!
Best buns! They come out soft and fluffy every time. They freeze well. I’ll make these anytime I need buns instead of buying them from the store. They’re so much better!
I’ve made this with and without the milk powder and they turned out great both times.
First time making bread rolls. Loved the recipe, attention to detail and extensive information shared. Also never tried tangzhong’ed and it was great. It was lovely to share a photo with Erin on IG and have her reply too. Will 100% remake and explore more recipes on Cloudy Kitchen
Sorry, I realise these are burger buns but I can’t change the original comment!
It's all good they are technically bread rolls too! Thank you! x
Oh my HECK these are FANTASTIC!! 🙂 Made these for my husband and he was over the top amazed! This recipe is now a regular! Thanks so much! 🙂
I have made these twice now, once with no milk powder and the second time with it. Both times it turned out AMAZING. I’ve recently switched to making my own breads vs buying them because I kept getting stale or crumbly breads from the market. This one is going in the bookmarks! Can’t wait to try more of your recipes!! Thank you so much!! Also, thanks for always keeping things light over on Instagram! 😊
(From another sprinkles enthusiast hahahaha IYKYK)
I just wanted to say that I made these last week and they were lovely. I don’t have the rings and wanted to make sliders, so I made a mini version. Went down a treat. Thank you so much
The best bread recipe ever!!!
This has been the best bun recipe I have ever tried! Soft delish, awesome instructions for a newbie like me! Getting ready to make a double batch now! One batch for hamburger buns, other for new England hotdog buns! Can't wait!
Hands down the best burger bun recipe I've come across. I have used it many times now and it never disappoints!!
Agree with other reviews. Have been looking 10 years for a soft hamburger bun. This recipe delivers. Used regular flour and tried another reviewer’s suggestion of replacing the milk powder with 4 tablespoons of milk. This may be why I needed to add an additional 10 tablespoons of flour to get the dough to come together. It may also be that bread flour has a higher protein value. Regardless, the buns turned out as well as hoped and were delicious. My search is over. Thank you.
Ahhh yes try not to add more liquid if you can - just leave the milk powder out if you don't have any next time! 🙂 It will definitely be why you needed more flour - this is already a fairly sticky dough! SO happy you loved though 🙂
These are so good. Honestly, I may make these weekly as breakfast rolls—light and fluffy but firm. I love everything about these. I made them with hard flour (the higher protein flour I have available) and used a hand mixer to mix the dough. A wee bit extra milk powder spilled when I was careless in putting it away, but it worked. I have some stone ground rye and Khorasan wheat, as they are heavier flours; I may try to make these with this method, as an experiment.
Loved these buns. Surprised they turned out as I got over enthusiastic and put the butter in with everything else. It doesn't appear to have made any difference to the end result.
Going to try this method making a Granary loaf recipe
This is a lovely recipe. It’s every easy to follow and the buns are soo soft!
I’ve used it a few times now and they make really nice buns. We’ve used them for lunches and for our burgers. thank you!
Have you ever tried this with sourdough instead of yeast? Our bellies tolerate sourdough so much better, but I'm too much of a noob to know how to convert the recipe!
Hi! I haven't sorry!