How to store hamburger buns?

You can keep the buns wrapped in the refrigerator for 1 week. You can also freeze the buns wrapped. Thaw in the refrigerator one day beforehand. Before filling, always bake them in the pan as described above.

Why do I need to toast the inside of the burger buns before assembling?

That's the secret of every good burger baker! By briefly toasting the cut side of the bun in a hot non-stick pan, you get a crispy layer. This not only adds extra flavor but also prevents the sauces and meat juices from making the bun soggy too quickly.

Can I freeze homemade hamburger buns?

Absolutely! Let the buns cool completely on a rack after baking. Wrap them airtight in a freezer bag and freeze them. When you're in the mood for a burger, let them thaw at room temperature. Then cut them open and briefly toast the cut side in the pan. They taste as if they just came out of the oven!

How do I ensure my hamburger buns shine beautifully?

Brush the dough evenly just before baking with a mixture of beaten egg yolk and a tablespoon of water. Use a soft brush so you don't push the air out of the risen dough balls. Want that classic look? Sprinkle them with some sesame seeds after brushing!

Burger buns recipe

Favorites

2h preparation + 1h

•

Next Level

Forget those dry, store-bought buns from the supermarket, because a really good burger always starts with the bun! With this simple recipe, you will make wonderfully soft hamburger buns yourself. We use our super soft Shokupan dough as a base, which ensures the lightest texture you could wish for.

These homemade buns are the ideal match for the blockbusters of the burger world: from a classic cheeseburger to the latest trend. Because let's be honest, for the ultimate smash burger buns, you need a bun that is sturdy enough to hold all that delicious juice but soft enough to take a big bite, like with this smashburger with kimi mayo.

Ingredients

What do you need?

Quantity: 12 pcs

1 shokupan dough
1 yolk
1 tbsp water
50 g sesame seeds (optional)

Preparation method

How do you make this?

Tap a step to check it off

Click a step to check it off

After the last hour of rising for the shokupan dough, divide it into 12 equal pieces. Shape them into balls and place them on 2 baking sheets, well spaced apart, let them rise for 30 minutes or longer until they have doubled in size, then press them down one by one with your flat hand to flatten slightly. Preheat the oven to 180°C.

Brush the buns with a beaten yolk and water, evenly with a soft brush. Bake them for 15 to 19 minutes until they are nicely golden brown. Let them cool on a rack.

When you are going to serve them, just before all the other fillings are ready, cut them in half and toast them in a non-stick pan, no fat is needed, on the cut side so that it becomes nicely golden brown and crispy. Fill with your favorite burgers, sauces, and salads and serve immediately.