Homemade Burger Buns, Soft and Squishy
Classic American-style burger buns with a tender crumb, lightly sweet flavor, and that signature soft, squishy bite. This enriched dough bakes up tall and pillowy—perfect for smash burgers, backyard grilling, or deli-style sandwiches.
Burger buns look simple, but the best ones are a small lesson in classic American baking: enrichment for tenderness, gentle gluten development for structure, and a steamy start for lift. This recipe uses milk, butter, and egg for softness, plus a quick tangzhong-style paste to keep the buns plush for days. Once you make these at home, store-bought buns start tasting strangely dry. Consider this your go-to foundation for every great burger night.
Total Time
2 hr 48 min
Prep Time
20 min
Cook Time
18 min
Servings
8
Ingredients
Tangzhong (for extra softness)
- •3 tbsp (24 g) bread flour (or all-purpose flour)
- •1/2 cup (120 g) whole milk
Dough
- •3 1/4 cups (390 g) bread flour (or all-purpose flour), plus more for dusting
- •2 1/4 tsp (7 g) active dry yeast (or instant yeast)
- •2 tbsp (25 g) granulated sugar
- •1 1/4 tsp kosher salt (or 1 tsp fine salt)
- •1 large egg
- •1/2 cup (120 g) whole milk, warm (about 100–110°F / 38–43°C)
- •4 tbsp (56 g) unsalted butter, softened
Egg wash + topping (optional)
- •1 large egg
- •1 tbsp water or milk
- •1–2 tbsp sesame seeds (optional)
Instructions
- 1
Make the tangzhong: In a small saucepan, whisk 3 tbsp flour and 1/2 cup milk until smooth. Cook over medium heat, whisking constantly, until it thickens into a smooth paste (about 1–2 minutes). Scrape into a bowl and let cool to lukewarm.
- 2
Mix the dough: In a large bowl (or stand mixer bowl), whisk flour, yeast, sugar, and salt. Add the cooled tangzhong, 1 egg, and warm milk. Mix until a shaggy dough forms, then knead 6–8 minutes by mixer (dough hook) or 10–12 minutes by hand until smooth and elastic.
- 3
Knead in butter: Add softened butter a tablespoon at a time, kneading until fully incorporated. The dough should be soft and slightly tacky but not wet; if it’s very sticky, dust with 1–2 tbsp flour as needed.
- 4
First rise: Shape into a ball and place in a lightly greased bowl. Cover and let rise until doubled, 60–90 minutes (depending on room temperature).
- 5
Divide and shape: Turn dough onto a lightly floured surface. Divide into 8 equal pieces (about 95–100 g each). Shape each into a tight, smooth ball by tucking edges under and rolling gently against the counter.
- 6
Proof: Place on a parchment-lined baking sheet, spaced evenly. Lightly cover (a greased piece of plastic wrap works well). Let rise until puffy and the buns slowly spring back when gently pressed, 45–75 minutes.
- 7
Preheat and egg wash: Preheat oven to 375°F (190°C). Whisk 1 egg with 1 tbsp water or milk. Gently brush buns with egg wash; add sesame seeds if using.
- 8
Bake: Bake 15–18 minutes, until deeply golden on top and the buns register about 190–200°F (88–93°C) in the center.
- 9
Cool and finish: Transfer to a rack. For extra softness, brush the hot tops lightly with a little melted butter (optional). Cool at least 20 minutes before slicing so the crumb sets.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.