My kids love burgers. We prefer to make them ourselves, with fresh ingredients. Yes, we also prefer making our own burger buns. Ready-made ones are often soggy and full of additives. Making your own burger buns is easier than you think. With my egg-free recipe and the right tips, nothing can go wrong. Plus, they don’t take long to prepare: The active work time is only about ten minutes. Sure, the yeast dough needs some time and patience to rise, but the rest is quick.
The best part? Baking burger buns can be fun for the whole family. The kids can help with kneading the dough and shaping the buns.
By the way: Buns is simply the English term for bread rolls. Whether you call them burger buns or burger buns, the result is always wonderfully fluffy and incredibly delicious. And, above all, sturdy enough so they don’t fall apart or crumble – a problem that ready-made products often have. Be sure to try the recipe for my burger buns; you can also bake them in advance and freeze them. They’re a real highlight you won’t want to miss.
5 Tips for Making Perfect Burger Buns
It’s all a matter of type: For this recipe, you should use type 550 wheat flour. The higher the number, the higher the mineral content of the flour. A higher mineral content is beneficial for burger buns, as it helps the dough rise better, stays stable, and has finer pores.
Keep it quite warm: For the yeast dough to rise well, it’s important that the ingredients are warm. You should definitely pay attention to this.
Observe resting times: First, the yeast dough must rise in a warm place until it has doubled in size. Then, the formed dough balls must be covered and rested again for at least 30 minutes.
Brush warm: Before the finished dough pieces go into the oven, brush them with milk and sprinkle with sesame seeds. It’s also important that the milk is at room temperature. If it’s too cold, the dough may collapse again.
Thaw properly: You can bake your homemade burger buns in advance and freeze them. Let them cool and then pack them in a freezer bag. If they’re sealed airtight, they’ll keep in the freezer for about three months. You can thaw them for about an hour at room temperature, overnight in the refrigerator, or if you need to do it faster, in the microwave, in the oven, or in the microwave.
Make your own hamburger buns
Variations for the burger bun recipe
For a pop of color: You can dye the dough pink with beetroot juice. Turmeric makes it bright yellow. This turns a simple burger bun into a real eye-catcher. Also a great idea for a child’s birthday party or as a…
For brioche buns: To bake real brioche burger buns, you need to increase the sugar content in our recipe to 1 tablespoon, because “brioche” comes from French and means a sweet dough.
For the topping: The classic way to top hamburger buns is to sprinkle sesame seeds. You can also use black sesame seeds or a mix of both. If you want to try something completely different, sprinkle some grated Parmesan and oregano on the dough.
Burger Bun Recipe
Easily Top Homemade Burger Buns
For a classic hamburger, cut open the hamburger bun, spread it with ketchup or mustard, and top it with a beef patty, a tomato slice, and a pickle. We prefer to make this as a burger.
We also like to top our hamburgers with:
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a lettuce leaf
Cheddar like a cheeseburger (tip: melt the cheese slice on the patty)
(red) onion rings
Jalapeno rings
Fried bacon
Burger sauce or mayonnaise (my son loves it)
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Ingredients for 4 hamburgers
For the dough:
250 g plain flour
150 ml milk
25 g butter
10 g fresh yeast
1 pinch of sugar
½ tsp salt
For coating:
2 tbsp milk
Sesame seeds (optional)
Preparation:
Put the milk, butter, and yeast in a saucepan. Heat until lukewarm, until the butter has melted.
Mix the flour with the sugar and salt. Pour in the yeast mixture.
Knead everything into a smooth dough. Cover and let the dough rise in a warm place until it has doubled in size.
Divide the dough into four equal portions and shape them into round shapes. Line a baking sheet with parchment paper. Place the round buns on top and press them into flat, approximately 2 cm thick patties. Cover the baking sheet with a kitchen towel and let the hamburger buns rest for 30 minutes.
Make your own egg-free burger buns
Preheat the oven to 190°C (top/bottom heat).
Brush the dough pieces with milk. Sprinkle with sesame seeds, if desired.
Bake the burger buns for about 15 minutes until golden brown.
Bake the burger buns
Cover the baked buns with a clean kitchen towel and let them cool underneath.
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