How to make super-soft burger buns

Tasty, homemade burger buns

If you thought making super-soft burger buns at home would be too difficult, think again. Here’s an easy recipe for no-fail, soft and tasty homemade burger buns. It includes clear, step-by-step instructions and a bonus recipe for making a delicious scrambled egg burger bun at the end.

And if you’re interested in making eggless burger buns, please follow the instructions included at the end of this recipe.

Ingredients

Buns

1 cup + 3 tbsp (150g) maida (all-purpose flour)

Around 1 – 2 tbsp flour for later

3 tbsp milk

1 tbsp water + approx. 1 to 1 ¼ tbsp later

1 ½ tbsp oil + 1 tsp later

½ tsp instant yeast

1 tsp sugar

¼ tsp salt

½ egg (lightly beaten)

Sweetened milk

Sesame seeds

Scrambled egg burger

2 eggs

2 tbsp milk

¼ tsp salt

1 ½ tsp oil

2 burger buns

4 tsp butter

6 tomato slices

A few slivers of cheese

2 onion slices

Chopped coriander

3 tbsp salsa sauce or tomato sauce

Procedure

Buns:

1. In a bowl, add the warm milk and water. Mix in the sugar and yeast. Sir, cover, and set aside for a few minutes.
2. Whisk the flour and salt in another bowl to mix the two well and loosen the flour.
3. Lightly beat an egg. Add approximately half of the beaten egg and 1½ tbsp of oil to the yeast mix. Gradually mix in the flour into the liquid with a wooden spoon. Mix till it comes together into a shaggy dough. Add 1 tbsp water and a little more if necessary to make it a slightly sticky dough.
4. Tip the dough from the bowl on to a wooden board. Add around ½ tsp flour to the bowl to clean it up and add these scraps to the rest of the dough.
5. Add 1 tsp oil to it and knead it lightly again. It will be less sticky now. If you feel it’s too sticky, add some more flour. Knead the dough for 3-4 minutes. The dough should be soft and very slightly sticky. But it should be able to hold its shape.
6. Smoothen the dough into a ball. Drizzle some oil into the same bowl you had used earlier. Transfer the dough ball to I and turn it around in the bowl till it is lightly coated with oil. Cover and keep the dough in a warm place till it doubles in size. (Around an hour.)
7. Punch the dough to release the rapped air and transfer it to a lightly dusted surface. Shape it into a thick roll, adding a little more flour if it’s too sticky to handle.
8. Divide it into three parts and shape each into a ball. Transfer the dough balls to a parchment paper lined tray, placing them around 2″ apart from each other and lightly flatten them. Cover and keep in a warm place to proof (around 45 minutes).
9. Give each puffed up dough ball a sweetened milk wash and sprinkle sesame seeds over the top.
10. Bake at 190 C for 17 – 20 minutes till golden brown on top and pale brown at the bottom.
11. Lightly brush the top of each bun with butter and cover the tray with a napkin. Set aside for 10 minutes.
12. The top of each soft bun will be a shiny golden brown.

Scrambled egg burger:

1. Lightly butter each half of a burger bun and toast it briefly.
2. Scramble two eggs. Add a base layer of the scrambled egg on the lower half of the burger bun.
3. Top this with chopped coriander, slices of tomato, slices of cheese, and a slice of onion.
4. Apply salsa sauce/hot chilli sauce/chutney of your choice to the upper half of the burger bun. Place this on top of the burger bun filling. Your tasty scrambled egg burger is ready!

Enjoy!

To make eggless burger buns:

Use the same ingredients as mentioned in the Eggless Ladi Pav recipe for 5 bread rolls  ( https://veenapatwardhan.com/pat-a-cake/2021/01/16/easytomakeegglesspavs/ ) but also add in 1 tbsp of milk powder (to replace the egg in this recipe). Finally, divide the dough into 3 parts and shape each into a bun. Proofing times will be more or less the same as in the Ladi Pav recipe. Bake the buns at 190 C (375 F) for 17 – 20 minutes.