Burger buns are best fresh, it doesn’t get much fresher than straight out of the oven!

Burger Buns

Burger Buns

  • Author: Rebecca Jenkins
  • Prep Time: 2.5hr
  • Cook Time: 15mins
  • Total Time: 2hr 45mins
  • Yield: 8 Buns 1x


These buns are spongy, soft, and really delicious! I have made these buns with egg and without, both were a huge success so use what you have 🙂



For the buns:

  • 3/4 cup lukewarm water
  • 1 Tbsp yeast
  • 1/4 cup sugar
  • 2 Tbsp soft butter
  • 1 large egg OR 1/4 cup oil
  • 3 cups flour – (add up to 1 cup more as needed)
  • 1 1/4 teaspoons salt

For the topping:

  • 1 1/2 Tbsp melted butter


  1. In your mixing bowl add the yeast to the water
  2. Then add ingredients in the following order; egg/oil, sugar, flour, salt
  3. Mix and knead all of the dough ingredients — by hand, stand mixer with the dough attachment, or bread machine — to make a soft, smooth dough, add a little more flour if needed, it should be a little tacky, but not sticky.*
  4. Place the dough in a light oiled mixing bowl, cover, and let it rise in a warm spot for 1hrUn-risen doughRisen dough
  5. Once it has puffed up nicely, gently tip the dough onto a lightly floured surface and divide into 8 sections. I cut mine with a sharp knife into 1/2, 1/4, 1/8, – this way I am not over handling and deflating the dough. Roll each section quickly into a ball and place on a lined baking tray, cover, and let rise again for another hourun-risen ballsrisen balls
  6. Pop the oven on to pre-heat to 180°C
  7. Once you have some beautifully rounded buns, melt the butter and brush the buns lightly
  8. Pop into the oven for 15-18mins, until lightly browning on the top, enjoy the smell of freshly baked bread, getting everyone salivating!
  9. Transfer to cooling rack for 5mins before cutting open and admiring your gorgeous buns!


Tips from the Lockdown test kitchen:

  • Flour is affected hugely by temperature and humidity, even from one day to the next you may need more or less flour to get the right consistency. It is always easier to add more four to a wet dough than it is to add moisture to a dry dough. Always add the minimum amount of flour and build from there.