Soft Homemade Burger Buns

Homemade buns are one of the easiest ways to make any burger feel special. This enriched dough uses milk, butter, a little sugar and an egg, which give you a soft, tender crumb and a golden top, but it is less rich than a full brioche, so it stays easy to knead and shape by hand or in a stand mixer.

The buns are sturdy enough to hold a juicy patty without falling apart. Plan for about 2 to 3 hours from start to finish, most of it hands-off rising time. See our guide to the best buns for burgers for pairing ideas.

1. Mix the dough. In a large bowl or the bowl of a stand mixer, whisk the flour, yeast, sugar and salt. Add the warm milk, warm water and egg and mix until a shaggy dough forms. (If using active dry yeast, first stir it into the warm milk and water with a pinch of the sugar and let it stand 5 to 10 minutes, until foamy.)
2. Knead in the butter. Add the softened butter a little at a time and knead until the dough is smooth, soft and elastic, about 8 to 10 minutes by mixer on medium-low or 10 to 12 minutes by hand. It should be slightly tacky but not sticky.
3. First rise. Place the dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, 1 to 1½ hours.
4. Shape the buns. Turn the dough out and divide into 8 equal pieces (about 100 g each). Shape each into a tight ball by tucking the edges underneath, then flatten slightly to about 3½ inches wide. Place on a parchment-lined baking sheet, spaced about 2 inches apart.
5. Second rise. Cover loosely and let rise until puffy and nearly doubled, 30 to 45 minutes. Meanwhile, heat the oven to 375°F.
6. Egg wash. Gently brush the buns with the egg wash and sprinkle with sesame seeds if you like.
7. Bake. Bake 15 to 18 minutes, rotating the pan halfway through, until deep golden brown. An instant-read thermometer in the center of a bun should read about 190°F.
8. Cool. Let the buns cool on a wire rack for at least 30 minutes before slicing, so the crumb sets.

• Watch the milk temperature. Liquid much hotter than about 110°F can damage the yeast; lukewarm is all you need.
• Weigh the dough. Dividing by weight gives you even buns that bake at the same rate.
• Flatten before the second rise. Pressing the balls slightly gives you a wide, burger-friendly shape instead of a tall dinner roll.
• Store and freeze. Keep cooled buns in a sealed bag at room temperature for 2 to 3 days, or freeze for up to 3 months. Toast before serving.

Approximately 240 calories per serving. This is an estimate.