A detailed and precise yet easily reproducible recipe to make burger buns, the classic hamburger rolls, with an extremely soft and light texture. This preparation ensures long-lasting softness and excellent digestibility. In fact, the buns stay soft for up to 4–5 days if well sealed in a food bag. They can also be frozen and, when needed, thawed at room temperature or lightly warmed before use to restore softness and aroma. Below, let’s see together how to prepare at home the super soft burger buns:
Other homemade rolls recipes:
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 1 Day 1 Hour 45 Minutes
- Preparation time: 15 Minutes
- Portions: 9 Pieces
- Cooking methods: Oven
Ingredients
- 3/4 + 1 tbsp cup all-purpose flour (pre-dough)
- 7 tbsp water
- 1/3 tsp fresh yeast
- the pre-dough
- 3 1/3 cups bread flour (W320)
- 1/2 cup milk
- 3 1/4 tbsp sugar
- 1 tsp malt
- 1 tsp fresh yeast
- 1 egg (about 55 g)
- 3 1/2 tbsp unsalted butter, softened
- 1 3/4 tsp salt
- 1 egg yolk
- 1 tbsp milk
- to taste sesame seeds
Steps
Prepare the pre-dough by mixing the flour, water and yeast in a container or bowl. Mix well until you get a homogeneous batter. Cover with plastic wrap and let ferment at room temperature for 12 hours.
The next day, in a large bowl pour the flour and malt and make a well. Add the pre-dough in the center, the yeast dissolved in the milk, the sugar and the lightly beaten egg.
Knead at low speed for 5-6 minutes until you obtain a homogeneous dough. Add the salt and continue kneading.
Incorporate the softened butter little by little and work the dough until you obtain a smooth, elastic and slightly sticky mass.
Shape into a loaf and transfer it to a lightly oiled bowl. Cover with plastic wrap and let rise for 1 hour at room temperature, then 8 hours in the refrigerator.
Remove the dough from the fridge and let it rest a couple of hours at room temperature. Turn it out onto a lightly floured work surface and divide it into portions of about 3.2–3.5 oz each (about 90–100 g). Round each piece by hand to form smooth balls. Arrange on a baking sheet lined with parchment paper, spacing the rolls apart.
Cover with plastic wrap and let rise again for about 2 hours, until doubled in size. Brush the surface of the rolls with a mix of milk and beaten egg yolk, then, if desired, sprinkle with sesame seeds.
Preheat a conventional oven to 392°F. Bake the rolls and after 5 minutes lower the oven temperature to 356°F. Bake for about 18–20 minutes, until evenly golden brown.
Remove from the oven, take them off the baking sheet and let them cool covered with a cloth. The burger buns are ready to be filled and served!
Bon appétit and.. see you at the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
