The Best Soft Burger Buns

Recipe by Molly
at missmollymakes.com

5 from 3 votes

Beautifully soft white rolls or the perfect sub. Try them simple or add your favourite mix-ins like Italian herbs and cheese!

Prep Time30

Cook Time25

Rising Time1 30

Servings: buns

Calories: 209kcal

Equipment

large bowl
shower cap or cling film
2 lined baking trays

Ingredients

500 g (2 cups) water warmed to 38°C/100°F
13 g (1 tbsp) instant yeast
15 g (1 tbsp) white sugar
8 g (2½ tsp) salt
110 g (⅓ cup) butter or olive oil
650 g (4¼-½ cups) Bread flour Plain AP may be used but see notes/

Optional Mix-Ins (Choose one or multiple)

Italian Seasoning
parmesan or cheddar grated
sundried tomatoes finely chopped

Instructions

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.
Mixer Method: Using the stand mixer and dough hook, knead 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 becomes see-through without breaking. This is called the window-pane test.
Non-Mixer Method: Every 10 minutes, do stretches and folds. Use your hand to take one edge of the dough, stretch it upwards, 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&F's are finished when the dough completes the 'window pane test'- when the dough is stretched thin and becomes see-through without breaking.
Set dough aside at room temp, covered until it doubles in size.
Turn the proofed dough out onto lightly floured surface. Portion the dough into desired number of pieces, ensuring they are equal in size. Cover to ensure they don't dry out.
Take each piece of dough and repeat the stretching and folding motion Rotate, repeating the motion, until a ball has formed. Place on a lined tray as is or roll each piece of dough into a long skinny loaf to make subs.
Place the rolled buns onto a tray lined with baking paper or 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.
Preheat the oven to 180°C/350°F degrees. When the buns are ready, bake them for 25 minutes or until golden. Remove from oven and place on heatproof surface.
Cover 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 buns cool before serving.

Notes

Bread Flour vs Plain AP: Bread flour is recommended over plain flour, even though we are making bread, due to its higher protein (more gluten) levels which lead to a softer, lighter texture. Plain flour can be used but due to its lower protein (less gluten) levels, it will have to be kneaded less. If using a stand mixer, use caution not to over-knead with plain AP flour as it will split, become very sticky and not hold any air.

Nutrition