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Soft Homemade Burger Buns

These soft homemade burger buns are light, fluffy, and perfect for burgers, sandwiches, or sliders. A simple water-and-oil brushing mixture gives them a tender golden crust and a beautiful bakery-style finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings: 12
Course: Bread
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1¾ cups plus 2 tablespoons warm milk (450 ml)
  • 1 tbsp active dry yeast (10 g)
  • 1 tbsp granulated sugar (12 g)
  • 2 tbsp all-purpose flour, for activating the yeast (16 g)
  • 4 tbsp oil (60 ml)
  • 4 cups all-purpose flour, plus more as needed (500–540 g)
  • 1 tbsp fine salt (15 g)
For Brushing
  • 1 tbsp water (30 ml)
  • 1 tbsp oil (15 ml)
For the Topping
  • Sesame seeds, optional

Equipment

  • 1 Large mixing bowl
  • 1 Measuring cups and spoons
  • 1 Wooden spoon or silicone spatula
  • 1 Stand mixer with dough hook, optional
  • 1 Baking sheet
  • 1 Parchment paper
  • 1 Pastry brush
  • 1 Wire cooling rack

Method
 

  1. Activate the yeast: Add the warm milk, sugar, active dry yeast, and 2 tablespoons of flour to a large mixing bowl. Stir until smooth, then let the mixture rest for 5–10 minutes, or until foamy and bubbly.
  2. Prepare the dough: Add the oil, flour, and salt to the activated yeast mixture. Mix with a spoon or spatula until a shaggy dough begins to form.
  3. Knead the dough: Transfer the dough to a lightly floured surface and knead for 8-10 minutes. Alternatively, knead it in a stand mixer fitted with a dough hook. The finished dough should be smooth, elastic, soft, and slightly tacky without sticking heavily to your hands. Add extra flour one tablespoon at a time only if necessary.
  4. Let the dough rise: Place the dough in a lightly oiled bowl and turn it once to coat the surface. Cover with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for about 1 hour, or until doubled in size.
  5. Shape the burger buns: Gently press the risen dough to release excess air. Divide it into 10 equal pieces. Shape each piece into a smooth ball by tucking the edges underneath and gently rolling it against the work surface.
  6. Arrange the buns: Place the shaped buns on a baking sheet lined with parchment paper, leaving enough space between them to expand.
  7. Complete the second rise: Cover the buns loosely with a clean kitchen towel or plastic wrap. Let them rise for approximately 30 minutes, or until puffy and noticeably larger.
  8. Brush and add the topping: Preheat the oven to 350°F (180°C). Mix the water and oil in a small bowl. Gently brush the tops of the risen buns with the mixture and sprinkle with sesame seeds, if desired. Reserve the remaining brushing mixture.
  9. Bake: Bake the burger buns for 18-20 minutes, or until the tops are evenly golden brown. Avoid overbaking them, as this can make the crust dry.
  10. Brush after baking: As soon as the buns come out of the oven, gently brush them with the remaining water-and-oil mixture. This helps keep the crust soft and gives the buns a light shine.
  11. Cool: Transfer the burger buns to a wire rack and let them cool before slicing and serving.

Notes

  • The milk should feel comfortably warm, approximately 105-110°F (40-43°C). Hot milk can damage the yeast.
  • Flour absorption can vary, so add only enough flour to produce a soft and slightly tacky dough.
  • For evenly sized buns, weigh the complete dough and divide the weight by 10.
  • Keep the buns covered during both rises to prevent the surface from drying out.
  • Store cooled burger buns in an airtight container at room temperature for up to 3 days.
  • Freeze the buns in a freezer-safe bag for up to 2 months. Thaw them at room temperature and warm briefly before serving.