The Best Soft Burger Buns

How to make Soft Burger Buns

• Prepare the Dough:
  • Into a large bowl or bowl of a stand mixer, add the water, yeast and sugar. Let the mixture stand for 5 minutes for the yeast to activate.
  • Add flour, salt, oil and desired additions, then mix until combined. I like to use a chopstick to stir, but a spatula or spoon will do. The dough will be a little scraggy but cover and set aside for 30 minutes to allow the flour to hydrate.
• Stand Mixer Method:
  • Using the stand mixer and dough hook, knead the dough on medium speed until it is smooth and elastic. It may take 12-15 minutes but the dough will start to clean the sides of the bowl when stretched thin, it should become see-through without breaking. This is called the window-pane test.
  • Cover and set the dough aside at room temp, until it doubles in size, 1-1½ hours.
• Non-Mixer Method:
  • Every 10 minutes do stretches and folds. Use your hand to take one edge of the dough, stretch it upwards, and then fold it toward the centre of the bowl. Turn the bowl and repeat until all of the dough has been stretched. Cover then repeat this process 3- 4 more times with a 10-minute break between each. You’ll know when the S&Fs are finished when the dough completes the ‘window pane test’- when the dough is stretched thin and becomes see-through without breaking. 
  • Cover and set the dough aside at room temp, until it doubles in size, 1-1½ hours.

Sticky dough is normal!

This recipe is a ‘Higher hydration’ dough, meaning that it has a higher ratio of water to flour. It will be sticky initially due to two main factors: flour absorption and insufficient gluten development.

• Flour absorption = Give it time to rest before kneading. High-hydration dough requires more water to be fully absorbed by the flour. If the flour doesn’t have time to absorb the water efficiently, it can remain sticky. Allow the dough to rest and hydrate properly during the autolyse phase or initial mixing to alleviate stickiness.
• Insufficient gluten development = More kneading. The sticky dough can occur when the gluten, the protein responsible for structure and strength in the dough, is not adequately developed. High-hydration dough requires more time and effort to properly develop gluten. Techniques like the stretch and fold method or longer kneading times can help encourage gluten development. Ensuring sufficient mixing or kneading time will make the dough more elastic and less sticky.
• Adding more flour is the LAST resort. Adding more flour while kneading will alter the hydration level and overall consistency of the dough. It can also disrupt gluten formation, resulting in a less elastic and less airy final product. When in doubt, dough benefits from additional rest time (10-20 minutes) and a little extra kneading. Set a timer and if using bread flour, leave the machine running if required, don’t hover over it. Trust the process. If after 10 minutes with minimal change and you are worried, add a teaspoon of flour at a time and knead again until it just comes together.

How to shape Burger Buns

• Turn the proofed dough out onto a lightly floured work surface. Portion the dough into the desired number of pieces (12 buns, 20 sliders), ensuring they are equal in size. Cover to ensure they don’t dry out.
• Take each piece of dough and lightly flatten, pulling the edges inwards to the centre. Flip over and roll along the benchtop to create tighter surface tension.
• Place the rolled bun onto a tray lined with baking paper or a silicone mat. Repeat with the rest of the dough. Allow space between each bun. Cover with a greased piece of plastic wrap and allow to rise until doubled, about an hour.

Bake the Burger Buns

• Preheat the oven to 180°C/350°F degrees.
• Baste with egg wash and even sprinkle with some sesame or poppy seeds if you want to be fancy. 
• Bake for 25 minutes or until golden. Remove from oven and place on a heatproof surface.
• Cover rolls with a dish/tea towel for 10 minutes. The steam will prevent the hard crust from forming and give a delicious soft exterior.
• Serve warm or let the loaves cool before cutting crossways and add with your favourite sandwich fillings.

Setting you up for success – Tips & Tricks

• Choose a flour: While the recipe mentions that bread and plain AP flour can be used. Plain flour will generally result in a softer and more tender texture. Bread flour has a higher protein content, which helps create a chewier and sturdier bun.
• Correctly measure the ingredients: Scooping flour out of the container can actually compress the flour and you’ll possibly end up with ~50% extra! Compressed flour = Over-measuring = dry, dense and cakey baked products. Accurate measurement equals consistent results. Use a kitchen scale to weigh the ingredients, especially the flour, for precise measurements.
• Activate the yeast: Ensure the water is warmed to the right temperature (38°C/100°F) and let the yeast and sugar mixture stand for 5 minutes to activate the yeast. This step ensures that the yeast is alive and thus, the buns will rise properly.
• Hydrate the flour: Autolyse is a technique where flour and water are mixed and left to rest before kneading begins. This resting period hydrates the flour, promotes gluten development, improves dough hydration, enhances texture and flavour, and is especially useful for high-hydration dough.
• Is it kneaded enough? Do the Window-pane test: To check if the dough is properly kneaded, perform the window-pane test. Take a small piece of dough and stretch it gently. If it becomes thin and see-through without breaking, the dough is ready. If not, continue kneading or performing stretches and folds.
• Proof properly for soft & fluffy buns: The proofing process allows the dough to rise and develop its flavour. Ensure that the dough is proofed in a warm, draft-free area. If the room is too cold, place the dough in a slightly warmed oven (turned off) with a bowl of hot water to create a warm environment. This may take some time but it’s crucial for fluffy buns.
• Cool completely before slicing: Allow the bread or buns to cool completely on a wire rack. Cutting into the bread while still warm can result in a gummy texture and squished slices.
• Store properly: To maintain the softness and freshness of your burger buns, store them in a plastic bag or airtight container once they have completely cooled. They can be stored at room temperature for 2-3 days, or you can freeze them for more extended storage.