Hamburger Buns (Soft)

Hamburger Buns (Soft)

I wanted to make soft hamburger buns, so I substituted milk for water and used a generous amount. It's really fluffy when it's freshly baked.

Ingredients: 18 after dividing dough into 50 g portions

Bread (strong) flour
450 g
340 ml
40 g
8 g
40 g
Dry yeast
15 g


1. Put all ingredients into a large bowl and mix together.
2. When the milk is mixed-in well and the dough is sticky and firm, remove from the bowl onto a flat surface and knead for 15 minutes. Face the clean side upwards for 30 minutes of primary fermentation.
3. Remove the dough, powder, and divide into portions 50 g each. Spread parchment paper onto a baking plate. Align with all the dough facing upwards for 30 minutes of secondary fermentation.
4. Bake for 25 minutes in a 180℃ preheated oven. If you want white buns, bake for 25 minutes at 160℃.

Story Behind this Recipe

I used to make buns with recipes for hard hamburger buns, but I was looking for a softer variation that blends well with the filling. This recipe makes soft and delicious buns without any trouble.