These Soft Burger Buns are the best I have ever made. They are light, fluffy and super soft. When freshly made, they are so delcious with a spread of butter. However, they stay soft even after. In my home bread doesn’t seem to last anymore, everybody that doesn’t like bread is now eating it. And I guess it’s only because they smell that beautiful aroma and can’t resist eating it. My hubby says I am getting him fat although I haven’t offered him any bread I bake. For the record, he helps himself to it.
Today he couldn’t resist having one straight out the oven. Although I made just enough for burgers tonight. Anyway I am not complaining, I love it when my family or anyone for that matter, is happy with my cooking and baking. For me that’s a good sign. My hubby said it’s the best buns I’ve made.
A few days ago I chatted to a few professional bakers and they advised the trick to baking light, soft buns or bread is in the hydration. Clearly I was too afraid to add too much liquid because when I see sticky dough that puts me off. But how wrong I was. Yes I will admit it is difficult to knead by hand when the dough is sticky, that tempts you to add more flour. So I do recommend a stand mixer for this recipe. If you are really going to knead by hand you may have to add a little more flour and risk losing the soft texture of these buns.
You can maybe oil your hands if kneading by hand, that should help you a little. I have measured everything from what I have learnt about bread baking the past few days and I must admit taking the time to learn all the little tips and tricks makes all the difference. I kneaded my dough for 12 minutes in the stand mixer, at first the dough will be really sticky. It’s why I felt I needed just 2 more tablespoons of flour. But as you let the mixer run the dough will become better and silky smooth by the time it’s fully kneaded.
Your dough has to rest for an hour and a further half hour after you have divided them into balls. The rising stage is also important, do not be tempted to take half measures. I know the wait can be painful but it’s a labour of love. I also find a lot of recipes use far too much yeast, it’s what I probably have done in the past too. Yet all we require is 1/2 teaspoon of instant yeast per cup of flour. Sugar and salt is required for making any kind of bread that requires yeast. Salt helps regulate the action of the yeast and the rate of fermentation. Sugar provides food for the yeast and gives the bread a slightly sweet taste.
I hope you try this recipe. Trust me it is so worth it. Let me know how it turns out. Happy Baking!
More Bread Recipes to try:
Soft Burger Buns
- 3 cups/750ml +2 tbsp cake wheat flour or all purpose flour
- 1&1/2 tsp dry instant yeast
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 50 grams butter soft
- 310 ml water slightly warmer than room temperature
- 80 ml milk slightly warmer than room temperature
- extra melted butter
- Add flour, yeast, sugar and salt to a stand mixer. Give it a quick mix. Add butter, milk and water and mix on low speed for 12 minutes. Dough will seem really sticky at first but will get less sticky on kneading. It will still be a very soft dough but silky smooth when done. If you find the dough impossible to work with then only add more flour
- Oil your hands a little and place the dough in an oil greased bowl, rubbing a little oil on the dough. Cover and allow it to rise in a warm place
- After it has rested for an hour divide the dough into 8 equal sized pieces
- Cover with cling wrap and let is rise for 30 minutes. Preheat oven to 170 degress Celsius
- Brush with melted butter (or egg wash)and bake at 170 degrees Celsius for 16 minutes
- Remove from oven and brush with more melted butter
- There's a great article by King Arthur Flour on yeast, if you're unsure it makes a great read
- If you are not using instant yeast and active yeast instead, you will need to proof your yeast. Add it to a bowl with the sugar, add a few tablespoons of warm water and allow it to foam. Only then add the butter, milk, salt and flour
- The milk and water should not be hot, hot milk will kill the yeast and it will not allow the dough to rise. Ensure your milk and water is slightly warmer than room temperature