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Soft burger buns with dry yeast
Baking

Soft burger buns with dry yeast

Large soft burger buns risen with dry yeast. The dough stays a little sticky, the buns are flattened, and a clean tea towel after baking keeps the crust soft.

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Rate:
130 min total
8 servings
Easy

Ingredients

servings
Units

  • Dough

    • 1.1 lb wheat flour
    • about 0.2 oz dry yeast
    • 2 tbsp sugar
    • 1½ tsp salt
    • about 1.1 cup lukewarm milk
    • 1 stk egg
    • 1.8 oz butter

  • Egg wash and topping

    • 1 stk egg for brushing
    • 1 tbsp sesame seeds

Instructions

  1. 1

    Mix the dough

    1. Mix wheat flour, dry yeast, sugar and salt in a bowl.
    2. Add lukewarm milk, egg and butter.
    3. Knead for 8–10 minutes until the dough is soft. It may stay a little sticky — avoid adding too much extra flour.
    15 min
    BowlKitchen Machine
  2. 2

    First rise

    1. Cover the bowl and let the dough rise for 45–60 minutes, until roughly doubled.
    60 min
    BowlKitchen Towel
  3. 3

    Shape the buns

    1. Divide the dough into 8 pieces of about 105–110 g each.
    2. Shape them into tight balls.
    3. Place on baking paper and press them slightly flat so they look like burger buns rather than tall rolls.
    10 min
    Baking TrayHands
  4. 4

    Second rise

    1. Let the buns proof for 30–40 minutes.
    40 min
    Baking TrayKitchen Towel
  5. 5

    Brush and bake

    1. Preheat the oven to 200 °C conventional heat.
    2. Brush gently with beaten egg and sprinkle with sesame if you like.
    3. Bake for about 12–15 minutes, until the buns are nicely golden.
    4. Cover them with a clean tea towel when they leave the oven so the crust stays soft instead of crisp.
    15 min
    200°C
    OvenBaking TrayPastry BrushKitchen TowelCooling Rack

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Details

Nutrition

Calories

280kcal

Protein

9g

Fat

7g

Carbs

44g

Serving Size

110g

Dietary

Allergens

GlutenEggsMilkSesame

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 20°C

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C

Tips

Preparation

  • • Mix the dry yeast into the flour dry. That is the whole point of this method.

Cooking

  • • A tea towel over the hot buns softens the crust — worth remembering if they are for burgers.

Serving

  • • Split the buns horizontally once they have cooled a little. They are large enough for a classic burger.

Variations

Flavor

  • Without sesame the buns work just as well — brush with egg only.

Health

  • Swap part of the wheat flour for wholemeal or spelt if you want more body in the crumb.

Method

  • 7 g dry yeast is one packet. Mix it dry into the flour — that is the method here.

Toppings

  • Black sesame or a mix of white and black gives more contrast on top.
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