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Bec’s Burger Buns

Image of 8 burger buns from Bec's Table Recipes

We love burgers at our place. I often use a commercial bakery recipe to make them at home but because I no longer purchase the huge quantities of raw materials you get from wholesale bakery suppliers I decided to work on developing a recipe for burger buns made that are easily made at home.

The commercial recipe I have uses a few things we can’t get from the supermarket, so my job is to replace them in such a way that they’re still really close to the commercial product (you know cause the kids and boys in the family, like white bread) but are still light and soft on day two.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂
4 burgers with tomato, bacon and cheese - ready to eat.
4 burgers with tomato, bacon and cheese – ready to eat

What do we like about commercial burger buns?

  • light
  • soft
  • good shape
  • good crumb texture
  • reasonable keeping qualities
  • good taste
  • able to toast well

Now I’m not worried about mould inhibitors because I figure if it’s been there long enough to become mouldy I should have chucked it out anyway.  But I do want them to be light and soft and not too sweet.

Please be aware that this recipe makes a soft tacky dough.  Only add more flour if you can’t work with it because it’s too sticky, but remember the more flour you add, the heavier they’ll become, and the further from a burger bun they’ll be.

Bec's Hamburger bun recipe

Bec’s Burger Buns

4.92 from 12 votes

5 stars tells us you love the recipe

becs-table.com.au
These are the quickest easiest burger buns you'll ever make. The flavour and texture is brilliant, so much better than a bought one. Thermomix and Conventional methods.
Prep Time 1 hour 30 minutes
Cook Time 12 minutes
Total Time 1 hour 42 minutes
Difficulty Medium
Course Yeasted Bread
Cuisine American
Servings 8 buns
Method Thermomix and Conventional

Equipment

  • 1 Thermomix or Stand Mixer

Ingredients
  

  • 90 g milk Full Cream Milk
  • 190 g water
  • 10 g instant yeast 2 tsp
  • 15 g granulated sugar
  • 1 large egg
  • 430 g bread flour
  • 50 g plain flour This is here to knock back the gluten a bit you don’t have to use it but it will help make your buns a little lighter. If you don’t use it you’ll have to replace this with bread flour though.
  • 10 g salt I use crushed pink Murray Valley Pink Salt
  • 40 g coconut oil unflavoured or if you can’t get that unsalted butter at room temperature

For topping:

  • 1 large egg beaten
  • Sesame seeds optional

Instructions
 

Thermomix Method:

  • Weigh the milk water yeast and sugar into the TM bowl. Set for 3 min/37°c/slow stir. When the time is up, leave to stand for 2 minutes.
  • Weigh the remainder of the ingredients into the TM bowl. Set to mix 20 sec/speed 5, then scrape down if needed. Set to knead for 5 mins. Yep, 5 minutes. keep an eye on your machine so it doesn't walk, if you want light burger buns do it – LOL
  • Yes the dough should be sticky. Trust me for now you'll see. After kneading, remove from the TM bowl and place into a lightly oiled thermoserver (or large lidded bowl of some sort) to rest for one hour or until doubled in size. (For those that have done my bread courses, FDT wants to be around – 35 °c for best results)
  • Remove from the bowl and divide into 8 equal portions (about 100 gm – 105 gm each)
  • I Use USA Pans they're a really good non-stick brand, there's no need to line them, but if your pans aren't good quality non-stick, just line two baking sheets with baking paper or baking mats. Roll into balls and place onto your baking tray., Press gently on the top, not too much you just want to flatten slightly. Leave to rest for another hour or until doubled in size.
  • When they're almost ready to go in the oven (around the 45 min mark) pop the oven on to 200 °c and allow it to come to temperature. Once the oven is at temperature, egg wash, and sprinkle with sesame seeds. Bake the buns for about -15 minutes, rotating halfway through baking if you need to. We're looking for the tops to be a deep golden brown. Transfer to a rack to cool completely. Serve or store in an airtight container in the freezer for up to one month.

Conventional Method:

  • In the bowl of a stand mixer fitted with a dough hook, add the milk, water, yeast, sugar and mix to combine then let the mixture sit for 5 minutes, before continuing. Add the flour salt, egg and coconut oil. Knead on medium-low speed for about 10 minutes, or until the dough comes together into a soft yet tacky dough. If it’s too sticky you can add more flour although remember too much flour makes heavy, dry tough buns, it’s better to be sticky and light than dense and tough!
  • Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 to 2 hours. (I use an IKEA bowl like the one in the image I've added.) Use USA Pans or line two baking sheets with baking paper or silicone baking mats. Divide the dough into 8 equal parts. Roll each portion of dough into a ball and place on a baking sheet then give them a gentle press on the top not too much just a little. Cover with a clean towel and let rise again until puffy and almost doubled, 1 to 1 1/2 hours.
  • When they’re almost ready to go in the oven (around the 45 min mark) pop the oven on to 200 °c and allow it to come to temperature. Once the oven is at temperature, egg wash, sprinkle with sesame seeds. Bake the buns about -15 minutes, rotating halfway through baking, until the tops are deep golden brown.
  • Preheat the oven to 200°c. Brush the tops of the buns lightly with the egg wash. Sprinkle with sesame seeds. Bake the buns about 10 -15 minutes, rotating halfway through baking, until the tops are deep golden brown.
  • Transfer to a rack to cool completely. Serve or store in an airtight container in the freezer for up to one month.

USA cookie sheets are great for baking burger buns on. They have no side, so the air can circulate evenly.

16 Comments

  1. 5 stars
    These Hamburger Brioch Buns are fabulous… thank you for the recipe…I will definitely be making these again and again! All your recipes are great… thank you

  2. Hello!
    I am here for my usual question:
    Do you think I could use a plant-based milk here? Do you think it would work if I matched the fat content of full cream milk?
    I imagine you haven’t tried it yourself, but perhaps somebody who’s made these has?

    1. Hey Elena,
      You’re quite right, I havnt tried it, but hey I can’t see why it wouldnt work if you matched the fat content. Give it a try and let us know how you go.
      Regards
      Bec

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