“We need four things to survive life: bread, water, oxygen, and dreams!”-Avijeet Das
If I had a shortlist of foods I’d rather buy than make, burgers would rank high—somewhere between momos and gulab jamun. I love a juicy burger, but assembling all the components can feel like too much work. Ordering in is easier.
When a friend asked me to bake burger buns for a school Christmas fete (she would handle the fillings), I couldn’t say no. She knows I enjoy baking, and simple buns are a challenge I was pleased to accept. I don’t shy away from baking challenges—especially when bread is involved.
The recipe I used comes from The Great British Bake Off —Paul Hollywood’s Floury Baps. Calling burger buns “floury baps” was new to me, but it’s always fun to learn different names. These buns are straightforward, fuss-free, and ideal if you’re new to bread baking.
Easy burger buns
Ingredients
- 375 grams or 3 cups all-purpose flour (maida)
- 1 ½ teaspoon salt
- 2 tablespoons sugar
- 240 ml or 1 cup water
- 2 teaspoons active dried yeast
- 28 grams or 2 tablespoons butter at room temperature
- 2 tablespoons milk or water (for brushing)
- 2 tablespoons sesame seeds optional
Instructions
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Warm the water until it is lukewarm—warm enough to touch briefly but not hot.
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Remove from heat, stir in the sugar, then sprinkle the yeast over the surface. Let it rest until frothy (this is yeast blooming).
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In a large bowl, combine the flour and salt.
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Add the softened butter and the bloomed yeast mixture. Mix until the dough comes together.
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Turn the dough onto a floured surface and knead for 8–10 minutes until it is smooth and slightly sticky.
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Place the dough in a lightly oiled bowl, cover, and let it rise for about an hour or until doubled in size (first proof).
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Deflate the dough and divide it into 8 equal pieces. Shape each piece into a smooth ball and place them on a floured or parchment-lined baking tray. For uniform buns, make parchment rings about 3 inches high and place each dough ball inside a ring sized to your desired bun diameter.
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Cover and let the shaped buns rise for 30 minutes (second proof).
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Preheat the oven to 200°C (400°F).
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Brush the tops with milk or water and sprinkle with sesame seeds if using.
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Bake for 12–15 minutes until golden brown on top.
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Remove from the oven and cool on a wire rack before slicing and filling.
Notes
Makes 8 large buns.
Store at room temperature for 3–5 days in an airtight container.
For softer tops, brush warm buns with a little butter right after baking.
My measuring cup equals 240 ml.
If you follow the blog, you’ll know I don’t often tangle with yeast—I’ve always been more drawn to cakes and pastries. Baking these burger buns kicked off a new phase of bread experiments, and I’m excited to share more results in the coming weeks. Stay tuned!