
Homemade burger buns bring unmatched joy. I've tweaked this formula over time to create incredibly soft rolls that blow store-bought ones out of the water. Taking your time is crucial here - the long rising period builds complex flavors and gives you that perfectly airy crumb.
I stumbled on this method about three years back and it's been a kitchen staple ever since. My kids are always asking for these rolls as snacks, stuffed with melty cheese or ham slices.

Key Components
- 500g of T45 or T55 flour: go for baker-grade flour to get better dough stretch
- 25cl of warm milk: aim for about 37°C so you wake up the yeast without killing it
- 10g of fresh baker's yeast: fresh works better than dry for the best outcome
- 50g of softened butter: use unsalted butter at room temp so it mixes in smoothly
- 6g of fine salt: this controls fermentation and boosts flavor
- 1 whole egg: adds richness and gives the crumb that lovely golden color
- 30g of sugar: just enough to balance flavors without making sweet buns
Crafting Perfect Buns
- First mixing stage:
- Mix the sifted flour with salt and sugar in a big bowl. Make a well in the middle.
- Waking up the yeast:
- Mix the yeast into warm milk and let it sit for 10 minutes until it gets foamy.
- Bringing it all together:
- Pour your yeast mixture into the flour well, add the beaten egg and start mixing from center outward.
- Main kneading:
- Work the dough for 10-15 minutes until smooth and stretchy, adding the soft butter bit by bit.
- First rise:
- Cover your bowl with a clean cloth and let it rise somewhere warm for 1.5 hours.
- Shaping:
- Cut the dough into 8 equal pieces, roll them into smooth balls and place them on a baking sheet.
- Second rise:
- Let them puff up for another hour until they've doubled in size.
- Baking:
- Brush with egg yolk and bake at 180°C for 15-20 minutes.
Fresh yeast is my favorite part of this recipe. It creates a flavor and texture that dry yeast just can't match. In my house, we really love these buns lightly toasted the day after making them.

Delightful Pairings
These buns work amazingly with all sorts of fillings. Try them with a juicy beef patty, marinated grilled chicken, or even a veggie burger. For a complete meal, serve with crispy homemade fries or a crunchy fresh salad.
Make them your own
You can tweak this recipe however you want by sprinkling sesame seeds on top, mixing fresh herbs into the dough, or trying different flours. For a lighter version, swap out some butter for Greek yogurt.

Keeping them fresh
Your buns will stay good for up to three days in a sealed bag at room temperature. To keep them longer, freeze them as soon as they cool down. Warm them in the oven for a few minutes to bring back their softness.
These burger buns have become my secret weapon for memorable family meals. There's something special about pulling these golden rolls from the oven, smelling their comforting aroma, and seeing happy faces around the table that makes each batch a unique experience.
Frequently Asked Questions
- → Can I make the dough ahead?
- Yep! Mix it up the night before and pop it in the fridge to rise slowly. Just bring it out an hour before shaping.
- → How do I store the finished buns?
- Keep them fresh in an airtight box or bag for up to 3 days at room temp. Freeze up to 2 months for later!
- → Is dry yeast okay to swap for baking soda?
- No, stick with yeast. It's what makes these buns rise and get fluffy.
- → Do all the ingredients have to be room temp?
- Yep, except for the water and milk—those should be warm to get the yeast going properly.
- → Do I need a mixer for this dough?
- Nope! Knead it by hand for 15-20 minutes till it's smooth and stretchy.