Quick and Easy Burger Buns

4.86 from 54 votes

Burger buns that take an hour from start to finish. These buns are light, tender and the perfect complement to a nice juicy burger. Life is too short for store-bought burger buns! Give these a try for your next family BBQ.

Prep Time20

Cook Time15

Rise time:30

Total Time1 5

Course: Bread, burger buns, main dish

Cuisine: American

Servings: buns

Author: Amy Coyne

Equipment

Ingredients

480 grams water about 2 cups, warmed to 100ºF
20 grams instant yeast about 2 Tablespoons
60 grams granulated sugar about 4 Tablespoons
20 grams salt about 1 Tablespoon
1 large egg lightly beaten, about 50 grams
65 grams olive oil about 1/4 cup
950 grams bread flour about 6-7 cups, see recipe notes for all-purpose flour
1 large egg for egg wash
splash of water for egg wash
sesame seeds for sprinkling on top if desired

Instructions

To the bowl of a stand mixer add the warm water, instant yeast and sugar. Wait until you smell a yeasty smell from the mixture which tells you the yeast is active and ready to work.
Add the lightly beaten egg, olive oil and salt to the stand mixer.
With the dough hook running, add the flour a cup at a time until the dough pulls away from the sides of the bowl. Pinch off a chunk of dough. It should roll into a ball in your fingers with just a little bit of sticky residue remaining. If it doesn't, add a little bit more flour a few Tablespoons at a time until no more flour is needed. Knead the dough for 8 minutes until soft and tacky. Let the dough rest for 5 minutes to relax the gluten.
Lightly flour a surface and turn the dough out onto your work surface. Tip: If you'd like to let the dough bulk rise, shape the dough into a ball, splash a little oil in a bowl and lightly cover the dough with oil. Cover the dough and let rise until doubled. Then proceed with the recipe as written.
Cut the dough into twelve equal pieces, about 135 grams per piece. Shape each piece of dough into a ball. Pull pieces of the dough up into the center, forming a tight ball. You can see how I shape rolls here.
Place the buns on a parchment-lined baking sheet. Put your hand on top of each roll and lightly push down to form a wider burger shape.
Cover the rolls and place them in a warm place to rise for 30 minutes. Sometimes I will leave them in the oven with the pilot light on (do not turn the oven on) to encourage a good, quick rise.
Preheat the oven to 400ºF.
Note: If your oven runs hot, decrease the temperature to 375ºF.
While the oven preheats, mix together the egg wash: crack the egg and add a splash of water. Lightly brush the egg wash over each bun. Sprinkle with sesame seeds if desired.
Bake the buns for about 20 minutes until golden brown and they register 190-195ºF. Allow to cool completely before slicing and enjoying with your burgers.

Notes

Flour: I prefer to use bread flour (a higher protein content) with these burger buns. I've also made these buns with all-purpose flour (lower protein content) and they've turned out well. They will need a little extra all-purpose flour to get the right consistency. The dough should feel tacky, but not overly sticky after kneading.

Recipe Update: The original recipe called for the buns to bake at 425ºF for 15 minutes. After feedback and additional testing, I have changed the baking temperature and baking time of these buns to 400ºF and 20 minutes. If your oven bakes hot, place a baking stone or baking pan on the rack below the buns to help offset the heat.

Nutrition