Fluffy seed-covered buns

Featured in Master the Art of Baking with Our Foolproof Recipes.

These fluffy, homemade buns are a family favorite. Using butter and milk for a soft texture, an egg for that golden glow, and two rises for flavor, you'll have perfect buns every time. Sprinkle seeds on top before baking for a light crusty touch. The result? Soft inside, crisp outside—ideal for every meal.
Us chef girl
Updated on Sun, 06 Apr 2025 13:18:34 GMT
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Super soft hamburger buns | athomedishes.com

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.

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Burger Bun | athomedishes.com

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.

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Super soft Burger Bun with steak | athomedishes.com

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.

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Super soft Burger Bun with sauce | athomedishes.com

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.

Soft seeded bread

A foolproof guide to baking soft, slightly sweet buns topped with seeds. A great mix between a brioche and classic bread.

Prep Time
30 Minutes
Cook Time
15 Minutes
Total Time
45 Minutes

Category: Baking

Difficulty: Intermediate

Cuisine: French

Yield: 8 Servings (8 small rolls)

Dietary: Vegetarian

Ingredients

→ Dough Base

01 25g sugar
02 10g salt
03 75ml warm milk
04 1 whole egg
05 30g softened butter
06 500g flour
07 4 teaspoons instant yeast or 2 packets
08 200ml lukewarm water

→ Topping

09 Milk for brushing
10 Your choice of seeds (poppy, sesame)

Instructions

Step 01

In a stand mixer bowl, combine flour with sugar, yeast, and salt. Add lukewarm water, milk, and the egg, then mix for a few minutes.

Step 02

Once the dough forms and pulls away from the sides, drop in pieces of butter one at a time. Knead for a few more minutes.

Step 03

Shape the dough into a ball. Let it rest for 1.5 to 2 hours until it’s doubled in size.

Step 04

Separate the dough into 8 even portions (about 100g each). Roll them into balls, space them about 5 cm apart on a baking sheet, and let them sit for 5 minutes before pressing them down a bit.

Step 05

Cover the buns with a clean cloth and leave them to puff up for 1.5 hours.

Step 06

Set the oven to 200°C. Brush the buns with milk and sprinkle with seeds. Bake for 15 minutes until golden brown. Cool on a wire rack afterward.

Notes

  1. Store up to 3 days in an airtight bag
  2. You can freeze them for up to 2 months

Tools You'll Need

  • Stand mixer with dough hook
  • Baking sheet
  • Clean cloth
  • Cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten (flour)
  • Eggs
  • Dairy products (milk, butter)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 220
  • Total Fat: 4.5 g
  • Total Carbohydrate: 38 g
  • Protein: 6.5 g