While it’s true that it’s easier to simply buy your burger buns of a supermarket shelf, the satisfaction of making your own is far more rewarding. And today we have Roxana to show you just how easy it is.
Roxana from A little bit of everything / Roxana’s Home Baking.is baking the fluffiest burger buns for us today with fabulous step-by-step pictures that will inspire you to head into the kitchen and get started as soon as you read this.
A master baker, photographer and a dear friend; Roxana will whip up everything from coconut banana scones to ginger granola bars and she’ll do it with much finesse. She takes keen interest to bake with yeast and as you can see, she has mastered the art beautifully.
Over to you Roxana.
Hello Baker Street readers. For those of you that don’t know me I’m Roxana, the baker, writer and photographer behind A little bit of everything / Roxana’s Home Baking. I have a passion for baking, especially bread and chocolate goodies. I have a home-schooled two-year old who keeps me going all day long, and to everyone’s surprise she doesn’t eat chocolate. Almost all the recipes on my blog require a preheated oven and lately I’ve been experimenting with vegan and gluten-free baking. So far I can’t complain, but from time to time you’ll see me whipping up pounds of butter and dozen of eggs in my baked goodies.
I’m happy to be here today (Thanks Anuradha for letting me take over your lovely space for a day) sharing a recipe for fluffy soft burger buns.
If you’re new to my blog you might think I’ve been baking with yeast ever since I was a wee one. Let me tell you this is not the truth. The first time I made a yeast bread was about 2 and a half years ago. I still remember that day like it was yesterday.I remember my first attempt in making dinner rolls. The recipe was calling for 25 gr of yeast. At that time I did not know that the recipe was actually calling for fresh yeast so I used dry yeast instead.If only that would be the only mistake I made. I boiled yeast, I microwaved it – little did I know.But I didn’t give up, I kept trying and trying and after countless mistakes I start reading more about it, fell in love with it and even wrote a tutorial.
There are few tips I’d like to share with you today, before I share the recipe for the burger buns.
- Make sure the water is lukewarm, around 100-110F. If the water is too cold it will take forever for the yeast to proof. If the water is too hot, the yeast will be killed.
- Make sure you used the right amount of yeast compared to the quantity of yeast. As a standard measure, for 4 cups of flour (480 grams) there are needed 7 grams of dry yeast or 25 grams fresh yeast.
- Rapid or instant yeast can be used instead of active dry yeast, and the other way. The difference will be in the rising time.
- Always read the entire recipe before you start!
Now, who’s ready to make some burger buns?
Burger Buns
Ingredients
- 4 cups (480 grams) bread flour
- 2 1/4 tsp (7 grams) dry yeast
- 1/4 cup lukewarm water
- 1 whole egg
- 1/2 cup mashed potatoes
- 4 tbsp butter diced
- 1 tsp salt
- 1/2 cup lukewarm water
- 1 egg yolk mixed with 1 tsp water (optional)
Directions
In a mixing bowl sift the flour. Make a well in the middle and pour 1/4 cup lukewarm water. Sprinkle the yeast and leave at room temperature until the yeast is dissolved and it foams, like a sponge.
When the yeast is proofed, add the egg, mashed potatoes, butter and salt.
If you’re using a stand up mixing, with the dough hook on, start mixing slowly adding 1/2 cup water and keep mixing until the dough comes clean from the sides of the bowl.
If you’re mixing by hand, use a Danish whisk or a wooden spoon and slowly add water in the middle of the flour mixture until the dough is formed.
Take the dough out of the bowl (no mater if you’re using a stand-up mixer or a Danish whisk) and place it on a floured working surface.
Knead by hand until it becomes smooth and elastic, about 5-7 minutes.
Place the dough into a floured or oiled bowl, cover with plastic wrap and leave at room temperature until doubled in volume.
Take the dough out of the bowl, place it on a floured surface and divide it into 8-12 buns, depending on how small/big you want the buns.
Place the buns on a baking sheet, cover and leave at room temperature until almost doubled in size.
Meanwhile heat the oven to 375F.
Just before putting the buns in the oven, brush them with egg wash (egg yolk mixed with water)
Bake for 25-30 minutes until golden. Leave to cool slightly before removing them from the baking sheet.
Enjoy!
You can store the buns in the fridge or in the freezer. When ready to use again, just heat the oven to 350F and place the buns in the oven for few minutes until warm. Or you can microwave them for few seconds.
Thank you Anuradha for having me on your beautiful blog today. It was my pleasure.
Hope I’ll see you again soon on my blog, Facebook, Google+ or Pinterest.
- 4 cups (480 grams) bread flour
- 2¼ tsp (7 grams) dry yeast
- ¼ cup lukewarm water
- 1 whole egg
- ½ cup mashed potatoes
- 4 tbsp butter diced
- 1 tsp salt
- ½ cup lukewarm water
- 1 egg yolk mixed with 1 tsp water (optional)
- In a mixing bowl sift the flour. Make a well in the middle and pour ¼ cup lukewarm water. Sprinkle the yeast and leave at room temperature until the yeast is dissolved and it foams, like a sponge.
- When the yeast is proofed, add the egg, mashed potatoes, butter and salt.
- If you’re using a stand up mixing, with the dough hook on, start mixing slowly adding ½ cup water and keep mixing until the dough comes clean from the sides of the bowl.
- If you’re mixing by hand, use a Danish whisk or a wooden spoon and slowly add water in the middle of the flour mixture until the dough is formed.
- Take the dough out of the bowl (no mater if you’re using a stand-up mixer or a Danish whisk) and place it on a floured working surface.
- Knead by hand until it becomes smooth and elastic, about 5-7 minutes.
- Place the dough into a floured or oiled bowl, cover with plastic wrap and leave at room temperature until doubled in volume.
- Take the dough out of the bowl, place it on a floured surface and divide it into 8-12 buns, depending on how small/big you want the buns.
- Place the buns on a baking sheet, cover and leave at room temperature until almost doubled in size.
- Meanwhile heat the oven to 375F.
- Just before putting the buns in the oven, brush them with egg wash (egg yolk mixed with water)
- Bake for 25-30 minutes until golden. Leave to cool slightly before removing them from the baking sheet.
- You can store the buns in the fridge or in the freezer. When ready to use again, just heat the oven to 350F and place the buns in the oven for few minutes until warm. Or you can microwave them for few seconds.
Thank you, Roxane! It was pleasure to feature you on Baker Street. These buns surely make for an excellent addition to my Bread 101 Series.
I love the step by step pictures…those always are helpful.
Thanks Katrina,
i’ve been asked several times to go start taking step-by-step again, i’m thinking I should do it. Will see
Gorgeous buns, Roxana! That color is just amazing…really tempting. And all of your photos are great. And I’m now craving a burger ;).
Thanks Heather.
It was my first time shooting a burger, been a little challenging. Glad to hear you like them.
Roxana these look amazing! I love potato in bread, and can just imagine how soft, fluffy and perfect these are…
Kristina, thanks!
There are only few people who know that the secret to the fluffiest buns is mashed potato.
Well, it’s official–I’m totally never buying burger buns again!
I hope you won’t! they are way better than the store bought ones
that looks so gorgeous and glossy and fluffy! gosh i wouldn’t even need a patty in that, just spread it with butter and have it warm.
fresly baked bread and butter is my way to go as well!
Love Roxana’s blog, great guest post! These buns look picture perfect!
Aww, thanks Laura! You’re so sweet!
Look at you go, Roxana. These buns look stunning. Okay, I’m going to have to start making my own buns. Thanks for sharing!
Thanks Jennie,
Glad to hear my buns gave you confidence to make your own.
Yeast bread and I are not always pals–but these look lovely. They are so gorgeously brown on top due to the egg wash.
I hope you and yeast can become pals. It’s a wonderful friend to have ;)
Roxana, these buns are bakery perfect!
Thanks Angie, bakery perfect …. you make me blush!
The bread looks great! I can’t wait to try this.
Hope you will soon Joy! Maybe you even share a photo on Twitter or on my Facebook page.
these are gorgeous buns! wow!
Thanks!
Homemade burger buns are on my to-do list this summer!
Give this recipe a try. It won’t disappoint.
Your rolls cannot be beat in fluffiness my friend :D
Lovely!
Cheers
Choc Chip Uru
Aww, thanks!
Angie’s right, these do look bakery perfect! Very nice!
you girls are making me blush
I cannot wait to try this recipe!!! Looks fab and totally doable.
They are so easy to make Katherine! And addictive!
These are the prettiest burger buns I’ve ever seen. I might just make them and eat them minus a burger! Yumm
Hope you make them! I don’t eat burgers (the meat I mean) but that doesn’t stop me from making my own buns
I love fluffy burger buns but I have a question. Why not knead with a dough hook?
Hi Maureen,
That’s a good question, and I forgot to say why I prefer to knead the dough by hand.
Kneading by hand gives me more control over the dough, I can feel when it becomes smooth and elastic. If i let the mixer knead the dough I have to turn it off every few seconds to check if it’s ready or not. i think it’s just a matter of preferance.
Roxana
They look like fantastic burger buns! I love the shiny burnished top and really prefer softer types of bun like this (as opposed to crusty) :)
I love soft crust as well, I’d have a hard time enjoying a crusty bun :)
Mashed potato, hmmm!! I love this recipe! I make buns for my husband all the time, but I tink they turn out a little heavy. I have to try to make them this weekend. I just need to make mashed potatoes first!
These buns are as easy to make as mashed potato :)
I really love the mashed potatoes in these buns..especially since potato burger buns are my favorite. I love this recipe and they look fantastically fluffy and wonderful! Great guest post, Roxana!
Thanks Lisa! I love potato bread and these buns are a lighter softer version of it!
Great guest post by Roxana!!Great tutorial for somebody like me who’s never baked a bread or a bun before!Love the soft texture and the lovely pics :)
You should start baking your own bread, it’s really not that scary
i just started making my own burger buns a few months ago + literally haven’t bought another store-bought bun since. they’re super easy + sooo much more delicious than the store-bought ones. yum! these look great, roxana!
I don’t remember when I last bought bread. yes, there are so easy to make and way more delicious!
Wow those beautiful buns are telling me that I should try to make them. I think I can with your very detailed step-by-step photos and instructions.
You can do it Hyosun. If you have any more question, just shoot me an email :)
I have been dreaming about making my own hamburger buns FOREVER! Okay, now I’m set with a recipe I can feel comfortable using. I am making these.
Let me know when it’s burger night at your house so I know to come over :)
Wonderful guest post. I love that I can recognize every ingredient in these amazing buns. When you buy them at the store they’re filled with so many preservatives, it’s a job just checking ingredient lists. :)
That’s the beauty of homemade bread, you know what you put it. Forget about the 50+ ingredients list from the store bought one
So wonderful to find Roxana here! These buns look amazing…who’d have guessed you’ve only been making bread for such a short time?! Not me! Now I want one of your buns with a nice juicy burger…mmmmmmmm. Excellent guest post :)
Aww, thanks Liz! I’m happy I discovered my passion, even if I had to wait 30 years :) some wait all their life and never fo
great post roxana!! a perfect bun for the 4th of July!! thanks for sharing!
Thanks Vianney. With 4th of July just around the corner, this is perfect timing
These are some of the best looking homemade burger buns I’ve ever seen! Gotta try them!
the best looking? You’re too kind! Thanks!
I always make my own buns. Hubby loves them, especially with sesame seeds.
I make some with sesame and even poppy seeds as well. It depends on my mood
I have never made buns! I need to do this, and have pinned it to make sure I don’t forget. GREAT post!!!
Thanks for pinning them. I hope you’ll give them a try :)
I have to agree that nothing like the satisfaction of making the buns. These looks better than the store bought ones. I will still buy the ready made ones because firstly buns are like once a while and I only need a few of them.
you can easily make just few, by halving the recipe. Just use 1 egg yolk instead of 1 whole egg.
Roxana, your buns are perfect (snicker). They look amazing and I’ll bet they taste even better. Fantastic job.
Thanks Christiane! I tried my best to make them look pretty
These buns look perfect! I made a potato bread once, and it was super moist. So I am sure these buns are nice and fluffy!
It took me a while to figure out a little bit of mashed potato in the dough makes the softest bread
I’ve been meaning to make homemade rolls for quite some time now. Do you think I’d be able to substitute regular flour for bread flour?
Hi Katie.
You can use all-purpose flour in this recipe, you’ll have have to watch the quantity of water. It’s going to be a little less or more depending on what kind of flour brand you’re using.
I prefer bread flour since it has a higher content of gluten, making the dough fluffier.
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Stop inspiring me to make bread! I will never get any work done. These look fantastic. I am loving the bread 101 series.
I suppose you’re talking to Anuradha :) but I hope you’ll find time to bake bread and do things done
I just left my dough to rice up :) Can’t wait to taste them :) :) :)
YAY! Can’t wait to know how it turns out. Do keep us posted! :)
On Fridays, I share my favorite food finds in a series called Food Fetish Friday – and I love this post so I’m featuring it as part of the roundup (with a link-back and attribution). I hope you have no objections and I always love dropping by to see what you’ve created…
Sure! :)
Of course burgers are on the menu for the 4th and now I plan to make my own buns, thanks. These just look to good to pass up!
I know, right?! Roxana did a fabulous job! :)
These look absolutely fabulous. I want to make a burger I love but think burger buns so unappealing in photos…not these! Gorgeous.
Thanks Barb! I agree, Roxana’s pictures are just stunning!
I think that mkaing your own buns isn’t just a sense of satisfaction, but I think they taste waaay better. And you can change the recipe up as well! These look absolutely amazing. Thanks for the recipe!
I don’t know how I missed these b/c they look ABSOLUTELY perfect.
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Can you use instant mashed potatoes??
Yep. I would think so. :)