Between the first day of spring and the fact that high temperatures in Phoenix lately have been upwards of 90°F lately it only felt right to get a jump start on warmer weather recipes!
I couldn’t think of anything more perfect to share than a step-by-step tutorial with all the tips and tricks for how to make burger buns with my all-time favorite bun recipe. These homemade hamburger buns will seriously wow the pants off anyone who comes to your next BBQ. They elevate any burger to a whole other level.
The buns are light brioche in base which makes them incredibly light and fluffy yet rich and crusty on the outside. The perfect home for a burger! Watch the video below to see exactly how they’re made. Then check out my extra recipe notes below to answer any bread baking questions!
How to Make Homemade Burger Buns from Scratch
Here are some recipe tips to ensure your success!
How can I use active dry yeast instead of instant yeast?
Instant yeast and active dry yeast are interchangeable at a 1:1 ratio, active dry yeast just needs to be proofed with liquid before continuing with the recipe and may take longer to rise.
Why do you use bread flour in this recipe? Can I use all-purpose flour instead?
For best results, avoid replacing the bread flour with anything else. Bread flour has more protein content than all-purpose flour, which helps develop the gluten in the dough. Since gluten is the backbone of any bread’s structure and since we are adding ingredients that prohibit gluten development (butter, egg, sugar), this dough needs all the help it can get in developing the gluten.
Plus we want to make sure the buns keep a nice tall firm structure and don’t fall flat. These buns need to hold up to a juicy burger with all the fixins!
Can I knead this dough by hand without a mixer?
I would advice against kneading this dough by hand. It is on the sticky side and requires a lot of kneading to develop that gluten, it’s best done in a stand mixer with the dough hook attachment. However, if you must then check out my video tutorial on how to knead dough here.
How to make fluffy bread:
Avoid adding any extra flour to the dough. Since this dough takes quite a while to come together it’ll look really wet and sticky like it needs tons of extra flour. Any extra will create a more dense and tough bun instead of the light fluffy brioche-style bun we want.
It’s better to be sticky than dense. The sticky factor should continue to lessen as the dough is kneaded and as it rises. If the dough doesn’t seem like it’s coming together at all, let it rest for about 10 minutes before continuing kneading to relax the gluten.
How do I make these burger buns ahead of time?
To make the dough ahead of time, feel free to let the first rise of the dough occur in the fridge overnight. Let it come to room temperature before shaping into buns and proceeding with the second rise.
These buns can also be frozen! Bake the buns as directed, let cool completely, then place in an airtight container in the freezer for up to 1 month. Let defrost at room temperature before reheating in a 350°F oven until warmed or toasting.