Burger buns

The Ultimate Burger Buns – Soft, Buttery, and Homemade

I'm a sucker for homemade bread—there’s just something about the smell of a fresh loaf, still warm from the oven, that never fails to bring me joy. If you already follow my baking adventures over on The Cosy Essex Bakehouse, you’ll know I rarely pass up the chance to make bread from scratch. It’s calming, satisfying, and honestly? A little bit magical.

While I’m planning to launch sourdough and baking lessons (hopefully starting this September—watch this space!), I couldn’t wait until then to share one of my go-to bakes. These burger buns are pillowy-soft, buttery, and a far cry from anything you’ll find on the supermarket shelf. If you’ve got a stand mixer, get it ready—this one’s for you.

What You’ll Need:

500g strong white bread flour (I use Marriages),

1 sachet / 7g active dried yeast,

300ml whole milk,

1 tsp sugar,

2 tsp kosher or sea salt (if you’re using table salt, go for about ½ tsp),

60g butter, at room temperature,

1 egg (for the egg wash)

Optional: sesame seeds or your favourite toppings

1. Warm the Milk

Gently heat your milk until it’s just warm to the touch—not hot. Think baby bath temperature. Stir in the sugar and yeast, then set it aside for 5–10 minutes until it looks a bit foamy. (That’s the yeast waking up and doing its thing!)

2. Make the Dough

In the bowl of your stand mixer, combine the flour and salt. Pour in the yeasty milk mixture, then add the room-temperature butter. Using the dough hook attachment, mix on low to bring everything together, then increase to medium and knead for around 8–10 minutes until you’ve got a smooth, elastic dough. (You can knead by hand if you prefer—it’ll just take a bit longer and a little more elbow grease.)

3. First Prove

Shape the dough into a ball and pop it into a lightly greased bowl. Cover with a tea towel or cling film and leave it to rise somewhere warm for 1–1.5 hours, or until it’s doubled in size (it's summer at the moment and mine only took 1 hour. When proved properly, the dough should pull away from the bowl without any pre greasing).

4. Shape the Buns

Once risen, knock the air out of the dough and divide it into roughly 120g or around 8-10 equal pieces, depending on how big you want your buns. Shape each piece into a smooth ball, tucking the dough under itself for a nice round top.

5. Second Prove

Arrange your dough balls on a lined baking tray, leaving space between each one to allow for spreading. Cover again and leave to rise for another 30-45 minutes until puffed up.

6. Egg Wash & Toppings

Preheat your oven to 180°C fan (200°C conventional / 400°F). Beat your egg and gently brush it over the tops of each bun for that lovely golden finish. Sprinkle with sesame seeds (or whatever you fancy—poppy seeds, everything bagel seasoning, or keep them plain!).

7. Bake

Bake in the preheated oven for 15–18 minutes until beautifully golden brown and hollow-sounding when tapped underneath.

8. Cool (a little!) and Enjoy

Let your buns cool on a wire rack. (Though let’s be honest—eating one warm with a smear of butter is part of the joy.)

There is very little hands on time for this recipe. Come gatherings or Christmas I will often split this dough into 20-25 to make little slider/canape sized buns. Great for mini meatball subs, burgers or mini sandwiches.

Let me know what your favourite pre-bake toppings you sprinkle on top ❤️