Beautiful Burger Buns

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Yield: 8 buns

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The following recipe created quite a stir when it was first posted on our original online community. Baker after baker tried these buns and declared them THE BEST. Soft, vaguely sweet and golden-yellow from the butter and egg, these simple buns are perfect for burgers, but also fine for any kind of sandwich.

Credit for the original version of this recipe goes to "Moomie" (Ellen), one of the original members of our online community, The Baking Circle. Thanks, Moomie, for the joy you've brought to bun-lovers everywhere!

Beautiful Burger Buns

star rating (463) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 8 buns
Published: 01/01/2010



  • 3/4 to 1 cup lukewarm water
  • 2 tablespoons butter
  • 1 large egg
  • 3 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup sugar
  • 1 1/4 teaspoons salt
  • 1 tablespoon instant yeast
  • *For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.


  • 3 tablespoons melted butter

Tips from our bakers

  • For slightly smaller buns, divide the dough into 12 pieces instead of 8. Bake the buns for 12 to 15 minutes, instead of 15 to 18 minutes. And how about "slider buns" — about 3" in diameter? Divide the dough into 24 pieces, and bake for 12 to 15 minutes.
  • When making anything with yeast, including these rolls, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise till it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking (how you knead the dough; what kind of yeast you use) that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.
  • What's another easy way to shape buns, besides rolling them into balls and flattening? Gently deflate the dough, and form it into a smooth 8" log. Slice the log as though you were slicing cinnamon buns. Gently pull each slice into a circle.
  • Brushing buns with melted butter will give them a soft, light golden crust. Brushing with an egg-white wash (1 egg white beaten with 1/4 cup water) will give them a shinier, darker crust. For seeded buns, brush with the egg wash; it'll make the seeds adhere. And, feel free to add the extra yolk to the dough, reserving the white for the wash.


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1) Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.

2) Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.

3) Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.

4) Brush the buns with about half of the melted butter.

5) Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.

6) Cool the buns on a rack.

Yield: 8 large buns.

Nutrition information

Serving Size: 1 bun (99g) Servings Per Batch: 8 Amount Per Serving: Calories: 250 Calories from Fat: 35 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Cholesterol: 30mg Sodium: 370mg Total Carbohydrate: 45g Dietary Fiber: 2g Sugars: 7g Protein: 8g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 05/04/2015
  • Becky from Lake Zurich, IL
  • These buns are amazing! I've been making them for years and they NEVER fail me. I do have a question . . . . is it possible to substitute white whole wheat flour for the AP flour? What would that do to the texture of the buns? Thank you.
  • star rating 05/03/2015
  • JoeKing from Earth
  • So many great reviews I'll just say these are wonderful! Easy to make, so rewarding to eat. These are the perfect buns for my pulled pork!
  • star rating 05/01/2015
  • Kari from Chippewa Falls, WI
  • These buns were easy to make and WONDERFUL to eat! My whole family is raving about them!
  • star rating 05/01/2015
  • Brittany from New Mexico
  • I love these buns!! I substitute 1 cup of 10 grain flour for 1 C of the white and they are darker in color but airy with a great flavor!
  • star rating 04/26/2015
  • Ginger from Grayling, Michigan
  • I've made these twice. They are the perfect hamburger bun, light, tasty, with a golden brown soft top. After the first rising, weight the dough and divide equally by eight or nine. Weigh each 'ball' so they bake at the same rate. Then place the dough directly on your work surface, no flour. Quickly, lightly, work with each piece of dough to make a ball; flatten gently and place on the parchment. Fantastic recipe!! Thank you KA.
  • star rating 04/12/2015
  • anon from somewhere
  • This recipe really is quick, easy, and delicious!
  • star rating 04/12/2015
  • digbee from KAF Community
  • Very new to bread baking and I found the directions a little unclear. The butter that goes into the dough...softened? Straight from the fridge? Also, how long should it take to knead to the right consistency in a Kitchenaid stand mixer? I made 2 batches. I only have active yeast, not instant so I proofed first in the water along with the sugar and butter (which of course melted). I was nervous about the dough being too dry while it was rising so I threw together another batch, using softened butter in the flour. The dough was rising when I realized I forget to put the egg in!! Both batches equally delicious but I want to make the next batch correctly. Maybe they'll be even better!

    We're so glad it all worked for you! Use softened butter and all room temperature ingredients, unless otherwise specified. Happy baking! Laurie@KAF

  • star rating 04/04/2015
  • Galaxy from
  • These rolls are duuuuuuu-licious! I have made them twice now with fantastic results. I use Zoe to make the dough and go from there. It's so nice to have a good homemade bun with our burgers. This will definately be my go to bun recipe.
  • star rating 03/29/2015
  • Jenny from Philadelphia, PA
  • I had my doubts about the 1 TB of instant yeast, but these worked like a charm. Perfect for pulled pork sandwiches - oh, my!
  • star rating 03/10/2015
  • Sara from Northern Saskatchewan
  • This is the best bun recipe I have tried yet. I used the full amount of water due to the dry climate I live in, and the dough looked dry with just 200g water, and the buns were amazing. I appreciated the tips and tricks warning to let raise until doubled, not by timing but by visual cues. I made 12 buns and they were appx 62-65g (pre bake) each and perfect size for my homemade burger pattys. I have shared this recipe with 4 people already since baking them this afternoon. My search is over :)
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