These super soft burger buns are fun and easy to make. They use the Tangzhong method, which gives a super soft hamburger bun which stays soft for days. These homemade burger buns can be made either in bun rings or freeform, and freeze extremely well. This burger bun recipe is super versatile and can be used for everything from burger buns to homemade slider buns.
Hi! Just popping in to share the recipe for these homemade burger buns with you! I have been working on this homemade hamburger bun recipe for a while, testing and testing. I am so excited to finally share it with you! These buns are easy to make, and the dough is super soft and really easy to work with. You can either make them using bun ring molds or freeform, and they can be scaled to any size that you like. I have made these about ten times since getting the recipe right, testing different combinations, and I know that you will love them just as much as I do.
The role of Tangzhong in bread dough
The Tangzhong method is an Asian Technique, and involves cooking part of the flour and water in a bread recipe to form a thick paste, or a roux. The process of making the Tangzhong gelatanises some of the starch in the flour. This means the flour is able to absorb a lot more water, and also holds onto it throughout the dough making process. This gives an incredibly soft bread which stays soft a lot longer than other bread does. Tangzhong (which is a Chinese word) is made by cooking the liquid and flour together, while the Yudane method (which is Japanese) involves adding boiling liquid to the flour and leaving it to set overnight. The benefit of using a roux means that the bread dough can stay 'lean' - so very little added fat etc but still stay extremely tender and soft.
I used this method recently in my hot cross bun recipe and loved how stretchy and smooth it made the dough, and had been meaning to work on a burger bun recipe for a while, so here we are! The Tangzhong means the bread stays soft for a long time, which means these keep and freeze super well.
The dough is super versatile - you can scale it as you like. I have a dinner roll recipe which does not use a mixer which uses the a variation on this dough, and I also use this same dough as the base of my homemade iced buns and garlic knot recipe.
Making Burger Buns with Burger Ring Molds
I made these burger buns with these super fun ring molds that my friend Campbell made for me! They are 10cm in diameter and 3cm high, and the perfect size to make burger buns! The ring means that the bun rises super evenly but also gives it a really nice ring around the edge, making it perfect to cut into burger buns.
You don't have to use the rings if you don't want to, it will still work great. There are instructions for both ways in the recipe.
The timing game - when are buns ready to bake?
It is important that when you make bread you go by how the dough is behaving and not just the time in the recipe. While the recipe is a good general guide, the starting temperature of your dough and also the weather and temperature of your room can affect how fast it rises.
The best way to tell that dough is ready to bake is to poke it gently with your finger. If it springs back straight away it is not yet ready. If your finger leaves a small indentation which springs back slightly, then you know that it is ready to bake. Remember to preheat your oven about 30 minutes before you think your dough will be ready in order to give it time to properly preheat. There is nothing worse than realising your buns are ready to bake and having a cold oven. If this does happen though just pop them into the fridge so that they don't over proof while you preheat your oven.
It's sad but it happens - over proofed dough
Sometimes this happens, and it's a huge bummer. Either you leave them proofing too long, or you forget about your buns rising, and they over proof. This means the yeast produces all the gas it is capable of making while doing the second proof and it has nothing to give in the oven. It's sad but it happens.
If you have over proofed your buns, they will probably deflate while egg washing them. Then, over proofed dough doesn't do much in the oven as there is no gas to rise the bread. They should still taste fine they might just be a bit saggy.
Scaling the recipe for larger or smaller burger buns
I made fairly big burger buns with my dough - 9 buns, each weighing in at about 90g worth of dough. You can make these whatever size you like. To figure out the weight of each bun, weigh the whole batch of dough (it's about 810g but weigh yours just to check), then divide by the number of buns you want to give you the dough weight of each ball. For example if you wanted 12 buns, each would weigh in at 67.5g.
Remember that if you make the burger buns smaller, the rising time for the second proof will be different. I made these and divided them into 12 and the rise time was only about 45 minutes as opposed to 1 ½ hours so just keep an eye on them.
❤️ Made this recipe and love it? ❤️
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Recipe for Homemade Hamburger Buns
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Super Soft Burger Buns
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 20 minutes
- Yield: 9 buns 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Description
These super soft burger buns are fun and easy to make. They use the Tangzhong method, which gives a super soft burger bun which stays soft for days. These burger buns can be made either in bun rings or freeform, and freeze extremely well.
Ingredients
Tangzhong
- 25g bread flour
- 120g whole milk
Burger Bun Dough
- All of the Tangzhong
- 200g cold milk
- 20g granulated sugar
- 2 tsp (7g) instant yeast
- 30g milk powder
- 1 ½ tsp (7g) kosher salt
- 1 egg, at room temperature
- 360g bread flour
- 45g unsalted butter, at room temperature
- Egg wash - 1 egg whisked with 1 Tbsp water
Instructions
TANGZHONG
- Combine the milk and bread flour in a medium saucepan. Place over medium heat and cook, stirring continuously, until the mixture thickens into a paste. Remove from heat and transfer to the bowl of a stand mixer.
BURGER BUN DOUGH
- Add the cold milk and mix to combine, checking with your finger that it is not hotter than lukewarm (the cold milk should cool the hot tangzhong enough). Add the sugar, yeast, milk powder, salt, egg, and flour. Transfer to the mixer and fit with the dough hook.
- Mix the dough on medium speed until it is smooth and elastic and clearing the sides of the bowl, about 12-15 minutes. Don’t freak out, as it is sticky - if you have made it by weight you will be fine. Set a timer and walk away from the mixer if you need. If after that time it really isn’t coming together and you’re worried, add flour a teaspoon at a time just until the dough just comes together.
- Add the butter and mix for a further 5 minutes until incorporated. The dough should be smooth and elastic, and pass the windowpane test.
- Turn the dough out onto a surface and flour very lightly if needed to bring into a tight ball with a bench scraper. Transfer to a greased bowl and cover the bowl with plastic wrap.
- Place the dough in a warm spot and rise until doubled in size, approximately 1 ½ hours.
- Turn the dough out onto a lightly floured surface. If you are using rings for your buns (I used 100mm rings for 90g buns), grease them lightly.
- Divide the dough into 9 equal portions, each weighing about 90g. Working with one piece of dough at a time, flatten out the piece of dough, then tuck up into a ball, then turn the ball seam side down and roll into a tight ball by cupping your hand to create a 'claw' shape, using the tension from the counter to roll the dough tightly. Place to the side and cover lightly with plastic wrap. Repeat with the remaining pieces of dough, grouping the balls together on your counter with a little space between them so they don't touch.
- Leave the buns to rest for 10 minutes, then give them a quick roll to tighten them back up. Place them in the prepared rings or spaced apart on the baking sheets. They rise quite a lot so ensure they are far enough apart - you can do 5 on on pan and 4 on the other. Alternatively you can space them closer so they bake to be touching.
- Cover the buns either with a lid, or some lightly greased plastic wrap, or place a second sheet pan upside down over the top to act as a lid. Leave the buns to rise again for about 1 ½ hours. You want them to puff up and double in size, and when you press lightly on one, it should leave a small indentation that doesn’t quite spring back. See images for how they look just after rolling and then risen. Remember that rising time depends on your environment so go by how the dough is looking, rather than a rising time.
- When there is about 20 minutes to go in the rise, preheat the oven to 360°f / 185°c. Brush the buns with egg wash. If you are baking in rings just brush what is exposed, if you are baking plain buns brush the edges too. and bake in the oven for 15-18 minutes, until they are a deep golden brown. Remove from the oven and remove the rings if using.
- Leave to cool on the pans for 10-15 minutes then transfer to a wire rack and allow to cool completely. The buns will wrinkle slightly as they cool and if you used the rings the edge may not stay completely straight and may fold on itself a little - this is due to them being very soft and is totally normal.
Store leftovers in an airtight container at room temperature - they should stay soft for at least 5 days. These can also be frozen. After the first day or two, toast the buns if needed.
Notes
How to make ahead of time
If you would like to get a head start on making these hamburger buns, you can do the first rise overnight. I like to make the dough then leave it to stand on the counter for about 15 minutes before putting it into the fridge to do the first rise. I tested this overnight but you could probably do as little as 3 hours in the fridge if you wanted to make the dough in the morning for later in the day.
Remember that the fridge is your friend when you are working with yeasted dough - if for some reason the dough is going to be risen before you need it, you can pop it in the fridge to slow down the rising time.
I try not to leave dough in the fridge for more than 24 hours as the yeast starts to lose its rising power. You should be able to shape the dough into burger buns straight from the fridge but leave it to stand for 10 minutes or so if it feels a little firm. Remember starting with cold dough will mean you need to add some time onto the second rise. Go by how the dough looks, not the time in the recipe. It all depends on your starting dough temperature and the environment.
Do I have to use Bread Flour?
Yes. The dough needs it for strength. If you are outside of the US bread flour is sometimes called high grade or strong flour. If bread flour isn't available in your country you could add in some vital wheat gluten to add strength.
Can I make this recipe by hand?
No. It is a very sticky dough and needs the strength developed by the mixer. If you want a recipe that is developed to be made by hand, my small batch dinner rolls will do the trick - you could shape into larger buns.
How to do you store Burger Buns?
Store burger buns in an airtight container at room temperature. I usually have them fresh the first day then lightly toast after that!
Can Burger Buns be frozen?
Yep! Just pop them into a ziploc or airtight container and stick them in the freezer. Defrost at room temp. They are probably best toasted once defrosted.
How do you replace active dry yeast with instant yeast?
To use active dry yeast in the place of instant you need to activate the yeast first. Pop the warm tangzhong in your stand mixer bowl as usual, then add the cold milk. Stir around - this will warm the milk up a little. Add the sugar then add the yeast then leave to sit for 5-10 minutes until foamy. Then proceed with the rest of the recipe!
Can Burger Buns be made without ring molds?
Yes. Just shape each bun into a tight ball and space well apart on a baking sheet. See images for buns made without rings - they are a little shorter but it works perfectly.
Can this recipe be made into sliders?
Yes! If you wanted to make these as slider buns I would divide the dough into 12. It will fit perfectly into a 9"x13" (20x30cm) pan and make 12 sliders. Alternatively you could double the recipe and bake it into 24 slider buns which would fit perfectly in a rimmed half sheet pan (13"x18" or 33x45cm)
Why did my buns wrinkle when they came out of the oven?
This happens with a super soft dough. If you are using the rings then they might get a little fold around the edge, and the crust might get a little wrinkly. It's all good. You didn't do anything wrong. You just made really soft bunz.
Comments
Ellen says
I bake a lot, and this was the most dispiriting bread experience. Way too unmanageable, this dough. It was like handling choux pastry. I also found them too sweet. I did take to the comments early in the process to see if anyone else had had difficulty and took the advice to add some gluten, but now I'm wondering if the flour is letting me down - in regard to this recipe anyway. I did get an edible result, and hate to leave a negative review but others may be helped to know they're not the only cook to struggle with stickiness here.
Erin Clarkson says
Hi! Sorry you struggled with the recipe - it is quite wet (which gives a super soft bread), and different flours can be more or less thirsty, or if your flour isn't high enough protein it can be hard to develop the dough. What flour were you using?
Sarah says
I make this recipe all the time now. I follow the recipe to a tea and it turns out perfect every time.... I also do different things. I will make longer buns for subs and I make smaller buns for dinner rolls.
Baz says
This recipe never fails. In fact all of Erin's recipes are absolutely amazing.
My go-to page for awesome recipes.Thank you so much for all the hard work💕.
Erin Clarkson says
You are so welcome! Thank you so much!
Elizabeth says
Made these for 4th of July burgers (doubled the recipe), so happy I did! I weighed everything out. Used salted butter and only added 1/3rd of weight suggested for kosher salt. Delicious! fluffy! No complaints.
Amy's Cooking Adventures says
I'm glad I'm not the only one - I'm a seasoned baker and these are a sloppy mess - I praying things improve after proofing
Erin Clarkson says
Different flours can use different amounts of moisture and the humidity etc also plays a huge part, so you may sometimes need to adjust, as with all bread recipes 🙂
Claire says
Can't wait to try making these tomorrow. I only have salted butter - should I leave out the salt in the ingredients list, or put in less to balance it out?
Erin Clarkson says
Yep just leave it out 🙂
Liv says
What happens if I don’t let the buns rise an extra 1hr 1/2?
Erin Clarkson says
You're going to have a very bad time.
Jennifer says
Best buns I have ever made, came out absolutely beautiful, even though I made it with all purpose flour. Just measure your ingredients by weight and you're set! Awesome recipe!
Kevin Kruger says
This recipe is terrific. I used AP flour (11.5%) as I have so much of it I wanted to use some. I added a couple tablespoons of vital wheat gluten. I weighed ingredients but needed several tablespoons more flour. It came together but was far too wet. The additional flour got it to pull away from the sides of the mixer bowl but not the bottom, meaning it was still quite moist, the usual for doughs of this type. I look forward to using other higher protein flours with this recipe. I will, however, convert it to standard measures as I absolutely loathe weighing everything. Fine for molecular gastronomy where exact weights are crucial but not bread doughs. Weighing takes too long and makes the recipe far less fun in my opinion. Kudos!
Patricia Hendricks says
I tried it out and it turned out great! I prefer mine to be a little darker. Thank you for this recipe!
Avdhoot says
Hi, I wanted to know if there's a substitute to the egg in the recipe
Erin Clarkson says
I don't have one sorry but my small batch dinner rolls do not use an egg so you could use those. Please if you are just asking questions do not leave a star rating - they are really important to my rankings and it seems unfair to reduce this while also asking for advice.
Emma says
Just made these for a barbecue in our garden later today. Bloody perfect and made my house smell amazing. Thanks so much
Cait says
First time making my own hamburger Buns and they turned out perfectly thanks to this recipe! I weighed out ingredients and followed all instructions. I think weighing ingredients is a must when it comes to baking. And I'm 10000% gonna continue to use this recipe!!
Jason says
Beautiful!
Rowena says
Perfect burger buns! Soft & delicious! Thanks for sharing and thanks for making the instructions very easy to follow. Weighing the ingredients is definitely easier than measuring cups.
Anita says
Excellent buns! Followed the recipe exactly and the bread was soft and fluffy. Will definitely be making these again!
Anna says
These were excellent! Instructions were easy to follow and the buns came out perfectly. I topped half with sesame seeds, which I loved and would do again.
Ryan says
This is my go to recipe now, it's been the 4th time and it gets better each time I make them. So light fluffy and tasty. Thankyou.
Maria says
Great recipe, I doubled the tangzhong. I have been making loaves instead of buns.
Ngadine says
Love love love this recipe! This is only the second time I've made them, but they're basically foolproof. I made slider size for BBQ pulled pork, I'm excited!
Lauren P says
Absolutely delicious! For baking it’s always best to weigh ingredients. They turned out perfectly! Will definitely make over and over!
Eric Agren says
Perfection. I have made these over 100 times and they are legit. If you measure your ingredients, you cannot fail.
Teresa says
This recipe is perfect- so fluffy, so flavourful!
Wayne says
Well - they turned out great! Did add 2 tsp flour during mixing and reduced sugar.
Ashleigh Hunt says
The fluffiest buns, easy to follow recipe super clear instructions makes my life easy!! I missed out the second reshape balls after 10 mins but they came out perfect anyway!
Sophie says
A really easy recipe which created super soft tasty buns!
Iris says
Hello. I’m about to make these for my family and was wondering how big they are? We like a big bun for our burgers and was wondering if I can make them larger? If so, would the baking time change? Thankyou
Erin Clarkson says
I guess standard burger size? You can definitely make them bigger, just watch the baking time, it may need to increase by a little but probably not too much.
Jay Gee says
You have introduced me to a whole new world of baking.
Charlene says
Simply the best. I've been searching for the perfect soft bread roll. Thank you this is definitely now my forever recipe.
Erin Clarkson says
Yay I am so happy to hear you love!
Toni Hoy says
100% the only burger bun recipe I use. So easy and they turn out amazing every time ❤️
Shauneen says
I made these yesterday for the first but not the last time. They will be our go to burger buns. The dough is sticky but handling it with wet hands solves this. I use fresh yeast rather than dried and put the dough in a cool place for a slower proof. Really beautiful fluffy bread that is perfect for our homemade burgers and sandwiches. Thank you.
Erin Clarkson says
Wowww they came out so beautifully! So happy you loved
Tanya R. Spedding says
Hi. So, i am in the process of making these and i ran into the same issue as a couple others who left comments. I have added over 1 cup of flour because the dough is wet wet,not sticky , wet wet. lol. I live in Arizona, not sure if that has anything todo with why I needed so much more flour, but, I thought I would mention it, in case it does. ....so, i hope it still has the end result I am hoping for. I will keep you posted. thank you for your recipes, still, I think you are amazing! xo thx!
Erin Clarkson says
Oh goodness that sounds like a lot of extra flour - did you make the recipe by weight and use bread flour? Sorry about that!
Caiti says
I never leave comments but these are so good, I feel compelled to share. Dead simple recipe and they turn out amazing every time. I sprinkle on Maldon and sesame seeds before baking.
Julia says
The softest burger buns ever!
Roxanne Cornell says
I tried this recipe twice and am including the following details for people like me who do not have extensive experience baking yeast breads and who wonder what "until the dough doubles" and "dough pulling away from the sides of the bowl" really means. When the recipe says to let the dough double in volume, it is referring to doubling in the height, not the diameter of the dough in the bowl. Put your dough in a bowl and determine the height ahead of time and mark it in some way for yourself. You are likely to think that the dough needs more flour as you are watching it in the mixer. Some of the dough will stick to the hook but other parts will stick to the bottom. Just weigh the ingredients and go with it. The first time I made this, I kept adding flour by teaspoons as directed. At first, it would look like the dough was pulling away better, but then the flour would get reincorporated into the dough and it would look the same as before. Do not worry about this appearance--just weigh your ingredients carefully! You will need to use a scraper (a stiff plastic spatula works well) to get the dough out of the bowl. Lightly flour the surface of your counter by using a sifter or metal strainer. Use a dough knife or some other rigid plastic rectangle (I actually use a drywall scraper solely purposed for this!) to help you shape the dough into a ball. Once the first rise is complete, punch the dough down before turning it out again. Your dough scraper is handy for cutting off segments of the still-sticky dough to weigh it. Roll into a ball carefully. You need to find the right pressure to exert with your hand so the dough will roll into a ball but not too much or your dough will stick to the counter and be hard to roll. If your dough starts to stick to the counter, scrape it off and continue. Instead of covering the tray with a sticky plastic wrap (which can stick to the dough and prevent the balls from rising up and encourage them to rise out, I cut open a plastic grocery bag and laid the two pieces on top of the baking sheet to cover for the second proof. The second time I made these, I split the dough into 12 pieces instead of 9. The first batch of rolls were really big and I overproofed them so they collapsed and I wasn't confident that they would be able to rise to a spherical shape. (I did not use the metal rings). The 12 fit nicely on my baking sheet in a 4 by 3 configuration. A couple of other notes about the recipe: a 185 degrees Celcius oven is actually 365 degrees Fahrenheit. Also, salt is an important ingredient for dough strength. If you use salted butter, you are likely to have about 1/8 of a tsp of salt in the amount of butter called for in this recipe. It would not be a good idea to skip the salt. Instead, reduce the amount by 1/8 tsp. I'm still learning how to recognize when the dough has been properly proofed for the second (and more crucial!) rise. I checked the dough about every 20 minutes, lightly indenting it with my finger to see how quickly it sprang back. If you check frequently, it will be easier to tell when the dough's resilience changes and it is properly proofed. With the dough divided into 12 parts instead of 9, my buns came out the size of commercial hamburger buns (diameter 3 inches).
Julie says
Made these buns today for hamburgers this evening. Soft and delicious but sturdy (I’ve had brioche buns fall apart with all the condiments inside). The dough was very wet but I didn’t use extra flour until shaping the buns after the first rise. Followed the recipe and would suggest exactly that.
AC says
What if your recipe doesn't use milk? if I were using the TANGZHONG method to make a pizza dough or something like that ... would you just use water instead of the milk for the TANGZHONG and then just follow the rest of the recipe?
Erin Clarkson says
I'm not sure sorry, I haven't played around with it!
Megan says
This recipe is more complicated than a dump and go bread recipe… but it’s also a 10/10 !!! I’ve made so many bun recipes and this one takes the cake every single time.
Well worth the effort!
Mercy says
Amazing! I made some other buns that turned out ATROCIOUS. But these turned about amazing.
C says
I want to try this, but I’m a little confused. So I make the tangzhong and place in mixer bowl. Then step 1 of bread dough, I add additional ingredients to tangzhong and mix that , THEN transfer to the mixer????
Am I supposed to mix the milk and stuff in a. Separate bowl then add to tangzhong already in the mixer bowl?
Erin Clarkson says
Hi! Yes you make the Tangzhong, add it to the mixer bowl then proceed with the recipe so just add all the other ingredients into the mixer bowl on top of the tangzhong
Jenine says
I love this recipe, it’s the best I’ve ever found for making nice soft buns. I usually do add a little more flour after it mixes for awhile but it is still a moist dough.
Dascher says
Amazing! Followed the recipe and made 12 slider rolls that were a huge hit. I risked not using milk powder (it’s not readily available and I’ve left it out of recipes where liquid milk is used before with no issues) and the rolls were still super soft, fluffy, and delicious.
Kendra says
These were amazing!! I made them for venison burgers and my kids ate every one of them. Next time I'll do a double batch (or triple) and hopefully I'll have a few to freeze. Simple recipe, easy to follow. I did add about a teaspoon of extra flour as it was raining and humid here. Otherwise, I followed it exactly. Thanks for a great recipe! Looking forward to trying more of your recipes!!
Krystyn says
I made this recipe and fell absolutely in love! I am curious though, would it work if I replaced the flour with whole wheat flour? is there such a thing as whole wheat bread flour?
Erin Clarkson says
Whole wheat flour is generally pretty high in protein (which is what bread flour is too). It is also more thirsty, so I would start by replacing 30% of the bread flour with whole wheat and playing around with the liquid in the recipe and seeing how you go!
Nicholas says
Incredible burger buns! They came out super soft and the sweet milk bread taste is fantastic. Measuring the ingredients by weight makes it so easy, you just put the whole bowl on a scale and add up the grams with each ingredient as you go. I did not take much care to get the buns evenly sized, but they cooked perfectly regardless.
Andrea Duque says
I should trust you more… all the recipes I’ve tested from your site are perfection. And these buns were not exception. Except that I used cashew milk instead of milk and margarine instead of butter (I’m dairy free because I have a CMPA baby) and then after adding the margarine y thought the dough was very sticky so started kneading it…. Didn’t read the q&a so I made a mess. Good thing is that I didn’t add any extra flour. Just decided to trust your recipe and it came out perfect!! Thanks as always for your amazing job! I’ve been doing some of your recipes dairy free and they have worked very well so far 🩷
Debi says
OH MY GOODNESS THESE ARE DELICIOUS!!!! I've been looking for a good bun recipe bc I just can't stand store bought anymore. These are by FAR the best buns I've made and I've tried many different recipes. This is my keeper!
Chloe says
10/10. Made these last night. I left out the milk powder, and did not egg wash. Still perfect, and still golden brown on top. I let them cool and froze them and took one out this morning to have with egg for breakfast!!! Such soft fluffy heaven. It’s hard to believe I made them!
Gabby says
Can you freeze the dough for another day, instead of the baked buns? And if so what would thawing, rising, and baking instructions be?
Erin Clarkson says
I haven't tested it sorry!
Nata says
Each salted stick of butter has 1/8 tsp. Salt
Erin Clarkson says
It depends where you live - different butters are salted differently!
Rana Rassalan says
Hello Erin,
Do you put the tray in the lowest rack in the oven?
Erin Clarkson says
I usually do it in the middle but I have an electric oven so the middle is the most even spot!
Berenice says
i followed this recipe to the T and they still turned out like this:( i’m pretty upset
Erin Clarkson says
Hi! It looks like the buns over proofed - did they puff up before they were in the oven? When something over proofs, it means that the yeast has eaten all of the food in the dough so it does not have any energy left to give in the oven, so they collapse when you bake them.
Sandra says
I love this recipe, always get perfect burger buns! I also use this for hotdog buns!!
Lori says
This is a awesome recipe! I followed exactly and they turned amazing. Have also made these into hot dog buns. These are my go to everytime. I don't know why there's a complaint
Megan says
These are amazing! I made hoagie buns with this recipe and they were the best buns ever- I wanted to make sandwiches with the for every meal!
Carolyn Kowlaski says
Easily one of my most-made recipe in my kitchen. Makes beautiful buns (burger or hotdog) as well as a lovely sandwich loaf. Erin’s recipes are amazing and she’s done it again with this one!
Johanna says
These came out absolutely perfect! The recipe was super easy to follow, and I will be using this all the time now! Thank you!
Si Brandon says
Beautiful buns - soft, springy, perfectly enriched. Stick to the recipe (and use a mixer) and you can't go wrong.
Don't be afraid to keep your fingers floured when shaping - the dough is sticky. Absolutely love these.
MikeC says
Hi Erin. I use your foolproof ciabatta recipe all the time and came across a link to these soft buns absolutely amazing .Making these again as I post this as friends are over for dinner. I did set my Kenwood mixer to high for 9 mins then eased back to medium speed for 5min. I did r. adid 2 teaspoons of flour to ensure the dough came away. Everything elseworked as per your recipe.
Once again I have followed the recipe and it’s all come out perfect again, they have risen well and using 10.5cm diameter pie dishes
I can’t fault the recipe at all, it works, buns are sooo soft , unfortunately they’re so yummy that they all gone by day 2😀 but I’m sure they would stay fresh for 5 days
Anyway I love this recipe it’s not complicated and easy to follow
Thanks so much for this
Lisa Huskey Burns says
New to your site.