Making Better Bakes™ Masterclass

Pillow-Soft Burger Buns Recipe & Technique

Bake tall, golden burger buns that hold up to heavy gourmet patties without crumbling or getting soggy, engineered with our precision Bread Improver and Milk Powder.

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Pillow-Soft Burger Buns Baking & Breads
Prep Time 25 mins (+ 2 hrs rise)
Cook Time 15–18 mins
Difficulty Medium
Yield 8 Large Buns (~100g each)

Ingredients

Dough Formula

  • Strong White Bread Flour: 500g (or substitute 475g flour + 25g Vital Wheat Gluten for extra structural support)
  • Deluxe Bread Improver: 5g (1 tsp)
  • Skimmed Milk Powder: 20g
  • Caster Sugar: 30g
  • Instant Dried Yeast: 7g (1 standard sachet / 2.25 tsp)
  • Fine Salt: 8g
  • Unsalted Butter (softened at room temp): 40g
  • Lukewarm Whole Milk: 160g
  • Lukewarm Water: 140g
  • Large Egg: 1 (plus an extra beaten egg for the egg wash)

Topping & Finishing

  • Sesame Seeds or Nigella Seeds (optional)
  • Melted Butter: 10g (for brushing hot buns)

Step-by-Step Instructions

1. Mixing & Kneading

  1. In a large mixing bowl or stand mixer fitted with a dough hook, combine the bread flour, Deluxe Bread Improver, skimmed milk powder, sugar, instant yeast, and salt. Mix well.
  2. Add the lukewarm milk, lukewarm water, whole egg, and softened butter.
  3. Knead on low speed for 4–5 minutes until combined, then increase to medium speed for another 8–10 minutes until smooth, elastic, and passing the windowpane test.

2. First Fermentation (Bulk Rise)

  1. Shape the dough into a smooth ball and place in a lightly oiled bowl. Cover with a damp towel or plastic wrap.
  2. Leave to rise in a warm, draft-free spot for 60 to 90 minutes until doubled in size.

3. Dividing & Shaping

  1. Gently deflate the dough and turn it out onto a lightly floured surface.
  2. Divide into 8 equal pieces (approx. 100g–105g each).
  3. Pre-shape each piece into a tight, smooth ball to create surface tension so they rise upward. Place well apart on parchment-lined baking trays and flatten slightly into thick discs.

4. Final Proof

  1. Cover loosely and proof for 45 to 60 minutes until puffy and light.

5. Baking

  1. Preheat oven to 190°C (375°F) conventional or 170°C (338°F) fan.
  2. Brush tops with beaten egg wash and sprinkle with seeds if desired.
  3. Bake on the middle rack for 15 to 18 minutes until a rich golden brown.

6. Cooling & Finishing

  1. Immediately brush hot buns with melted butter to soften the crust.
  2. Transfer to a wire rack and cool completely before slicing.