If you’ve ever wanted a reliable recipe for soft, homemade burger buns, these Easy Burger Buns are a beautiful place to start. These buns have quickly became a favourite in my kitchen. Adapted from a vegan recipe I found online, I’ve reworked the ingredients and corrected the North American measurements so you can count on perfect results every time .
They bake up golden, tender, and wonderfully soft, just right for burgers, sandwiches, or simply enjoying with butter and cheese in the days after baking . Whether you’re preparing a summer cookout or just want a dependable small‑batch bread recipe, these buns are simple, delicious, and a joy to make.
- 4 cups (560g) strong bread flour
- 1 1/2 cups (scant) (350ml) warm water
- 2 1/4 tsp easy bake yeast (for the bread machine)
- 2 TBS softened butter
- 2 TBS sugar
- 2 1/2 tsp salt
- 2 TBS milk
- 1 tsp mild mustard
- 1 tsp golden syrup or corn syrup
- 1 1/2 TBS Poppy Seeds
Strong Bread Flour (560g / 4 cups)
Bread flour gives these buns their beautiful structure and soft, chewy interior. Its higher protein content helps the dough develop strength during kneading, which is why your finished buns have that “perfect texture” you loved so much .
Warm Water (350ml / scant 1½ cups)
The warm water activates the yeast. You mix it with sugar and let it sit until “foamy,” which tells you the yeast is alive and ready to work its magic .
Easy Bake Yeast (2¼ tsp)
This is instant yeast, ideal for quick, reliable rising. It doesn’t need pre‑proofing, but you do it anyway for flavour and assurance — and that foamy stage is exactly what you want before adding flour .
Softened Butter (2 TBS)
Adds tenderness and flavour. Because you’re using softened butter rather than oil (as in many vegan versions), the buns bake up richer and more delicious — part of your non‑vegan adaptation .
Sugar (2 TBS)
Feeds the yeast and helps the buns brown beautifully. It also adds a subtle sweetness that complements savoury fillings.
Salt (2½ tsp)
Essential for flavour and for controlling yeast activity. Without enough salt, the dough would rise too quickly and taste flat.
🍔GLAZE INGREDIENTS🍔
Milk (2 TBS)
Creates a soft, golden crust. The milk helps the glaze cling to the dough and encourages browning.
Mild Mustard (1 tsp)
A clever flavour booster — it adds a gentle tang and helps deepen the colour of the crust. This is one of the unique touches that makes your buns special .
Golden Syrup or Corn Syrup (1 tsp)
Adds shine and a hint of sweetness. It caramelizes in the oven, giving the buns that gorgeous burnished top.
Poppy Seeds (1½ TBS)
Classic burger‑bun texture and appearance. They add a subtle nutty flavour and make the buns look bakery‑perfect.
- Measure the warm water into a bowl along with the sugar. Stir in the yeast and leave to sit for about 5 or 6 minute, until foamy. (You should be able to see it bubbling up a bit.)
- Stir in half the flour, the softened butter and the salt to make a soft sticky dough. Tip out onto a lightly floured board and add the remaining flour a bit at a time, kneading it in and only adding as much as you need to give you a soft smooth dough that doesn't stick. (Take care not to work in too much for a good crumb.)
- Shape into a smooth ball.
- Clean the bowl and lightly grease. Place the ball of dough into the bowl, turning to coat with grease. Cover with plastic cling film and leave in a warm place to rise for about an hour. It should have doubled in size. (A finger inserted should leave an impression.)
- Tip out onto a lightly floured board and punch down to get out any air bubbles. Divide into 8 equal amounts and shape each into a flattish ball. Place onto a large baking sheet which you have lined with baking paper. Cover with a tea towel and set aside to rise for another 30 to 45 minutes. (They will have basically doubled in size.)
- Preheat the oven to 200*C/400*F/ gas mark 6.
- Whisk together the milk, mustard and syrup. Brush this over the tops of the buns carefully and sprinkle with the poppyseeds. (Take care not to let the glaze drip down all the way to the parchment.)
- Bake in the preheated oven for 15 to 18 minutes until a nice dark golden brown all over. They should be cooked through and lightly brown on the bottoms.
- Remove to a wire rack to cool completely before using.
1. Mind the Temperature of Your Liquid
Yeast is a living thing — treat it gently. Your warm water should be lukewarm, not hot. Aim for about 105–115°F (40–46°C). Too cool and the yeast won’t wake up; too hot and you’ll kill it before you begin.
2. Let the Yeast Proof Properly
If your yeast doesn’t foam after 5–10 minutes, it’s either old or the water temperature was off.
Foam = happy yeast = good rise.
3. Add Flour Gradually
Never dump all the flour in at once.
Add about half first, then work in the rest slowly until the dough is soft, smooth, and just barely tacky.
4. Knead Until the Dough Changes
Good dough tells you when it’s ready. It should go from shaggy → elastic → smooth and springy. If it tears easily, keep kneading. If it bounces back when poked, you’re there.
5. Warm, Draft‑Free Rising Spot
Yeast loves warmth but hates drafts. A sunny counter, a slightly warmed (but turned off) oven, or near the stovetop works well. These buns rise “in a warm place” until doubled in size — classic and reliable.
6. Dough Should Double, Not Rise for a Set Time
Time is only a guideline. Temperature, humidity, and flour type all affect rising. Always look for doubling in size, not the clock.
7. Punch Down Gently
You’re not punishing the dough — just redistributing the air so it can rise evenly again. This recipe shows this when you “punch down to get out any air bubbles” before shaping .
8. Shape with a Light Touch
Use only enough flour to keep things from sticking. Too much flour = dry buns or bread. Shaping this dough into “flattish balls” for buns is a perfect example of gentle handling .
9. Second Rise Matters
Don’t rush it — the second rise gives softness, height, and that beautiful bakery texture. These buns rise again for 30–45 minutes before baking .
10. Don’t Skip the Glaze or Topping
A glaze adds colour, shine, and flavour. Your milk–mustard–syrup glaze gives those gorgeous golden tops .
11. Bake Until Deeply Golden
Underbaked bread will collapse or taste doughy. Look for a rich golden colour and a lightly browned bottoms .
12. Cool on a Rack
Cooling on a wire rack prevents soggy bottoms and helps the crumb set properly.
Easy Burger Buns
These are beautiful buns. Simple to make and very tasty too! Soft and delicious!
Ingredients
- 4 cups (560g) strong bread flour
- 1 1/2 cups (scant) (350ml) warm water
- 2 1/4 tsp easy bake yeast (for the bread machine)
- 2 TBS softened butter
- 2 TBS sugar
- 2 1/2 tsp salt
- 2 TBS milk
- 1 tsp mild mustard
- 1 tsp golden syrup or corn syrup
- 1 1/2 TBS Poppy Seeds
Instructions
- Measure the warm water into a bowl along with the sugar. Stir in the yeast and leave to sit for about 5 or 6 minute, until foamy.
- Stir in half the flour, the softened butter and the salt to make a soft sticky dough. Tip out onto a lightly floured board and add the remaining flour a bit at a time, kneading it in and only adding as much as you need to give you a soft smooth dough that doesn't stick.
- Shape into a smooth ball.
- Clean the bowl and lightly grease. Place the ball of dough into the bowl, turning to coat with grease. Cover with plastic cling film and leave in a warm place to rise for about an hour. It should have doubled in size.
- Tip out onto a lightly floured board and punch down to get out any air bubbles. Divide into 8 equal amounts and shape each into a flattish ball. Place onto a large baking sheet which you have lined with baking paper. Cover with a tea towl and set aside to rise for another 30 to 45 minutes.
- Preheat the oven to 200*C/400*F/ gas mark 6.
- Whisk together the milk, mustard and syrup. Brush this over the tops of the buns carefully and sprinkle with the poppyseeds.
- Bake in the preheated oven for 15 to 18 minutes until a nice dark golden brown all over. They should be cooked through and lightly brown on the bottoms.
- Remove to a wire rack to cool completely before using.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
This Blueberry Streusel Cake is a small‑batch delight that’s perfect for anyone craving a tender, buttery crumb studded with juicy blueberries and finished with a sweet, cinnamon‑kissed streusel. It’s an easy, everyday cake that comes together quickly with simple pantry ingredients, yet tastes like something you’d serve for a special afternoon treat.
Whether you enjoy it warm from the oven or cooled with a cup of tea, this little cake delivers big comfort in every bite. Ideal for smaller households, effortless to make, and wonderfully versatile — it’s the kind of bake you’ll want to return to again and again.
Simple, ordinary baking cupboard ingredients. There is nothing out of the ordinary here.
- 1/4 cup (4 TBS/56g) butter, at room temperature,
- 1/2 cup (100g) sugar
- 1 large egg
- 1/4 tsp lemon extract
- 1/4 tsp vanilla extract
- 3/4 cup (100g) all-purpose, plain flour
- 1/8 tsp baking powder
- 1/8 tsp salt
- 1/4 cup (60ml) whole milk
- 1 cup (153g) fresh blueberries
- 2 TBS plain all-purpose flour
- 2 TBS soft light brown sugar
- 1/2 TBS granulated sugar
- 1/4 tsp ground cinnamon
- 1 TBS cold butter
Butter Use softened, room‑temperature butter so it creams smoothly with the sugar. This creates a tender, fine‑textured crumb. Salted or unsalted both work — just keep the added salt as written.
Sugar Granulated sugar sweetens the cake and helps create that lovely golden top. Creaming it with the butter adds lightness.
Egg One large egg provides structure and richness. Make sure it’s at room temperature so it blends evenly into the batter.
Lemon Extract A tiny bit goes a long way. It brightens the cake and enhances the blueberries without overpowering them. If you don’t have lemon extract, a little fresh lemon zest works beautifully.
Vanilla Extract Adds warmth and rounds out the flavour. Even in fruit cakes, vanilla makes everything taste more “bakery‑perfect.”
All‑Purpose Flour Provides structure. Spoon-and-level the flour to avoid packing in too much — this keeps the cake soft and moist.
Baking Powder Just a touch is needed because this is a small cake. It gives gentle lift without making the crumb coarse.
Salt Balances sweetness and enhances flavour. Don’t skip it — even a tiny amount makes a difference.
Whole Milk Adds moisture and tenderness. Whole milk works best, but 2% will do in a pinch.
Fresh Blueberries Fresh berries give the best texture and colour. Pat them dry if they’re very juicy. Frozen berries can be used if thawed and dried well.
💙STREUSEL TOPPING NOTES💙
Flour Helps bind the topping so it bakes into soft, buttery crumbs.
Soft Light Brown Sugar Adds caramel warmth and a little chewiness to the streusel.
Granulated Sugar Creates crispness and helps the topping brown beautifully.
Cinnamon Just enough to add cozy flavour without overwhelming the blueberries.
Cold Butter The key to a good streusel. Cold butter rubbed into the dry ingredients creates those perfect little crumbs that melt and crisp in the oven.
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 5-inch square baking dish really well. Set the dish on a baking sheet and set aside. (The cake shouldn't overflow the dish if it is deep enough. Mine is a good 3-inches deep. Baking it on a baking sheet helps to catch any overflow if there is any. This is the dish I use here.)
- To make the streusel topping, combine the flour, both sugars, and the cinnamon in a small bowl. Add the butter, cut into bits. Quickly rub the butter into the dry ingredients until you get a crumbly mixture. Set aside. (It should be nice and crumbly. Not like a paste.)
- Cream the butter and sugar for the cake batter together in a medium bowl until pale and creamy.
- Beat in the egg and both extracts until smooth. (If the mixture starts to curdle, you can stir in a bit of the flour mixture and it will bring the batter back together.)
- Whisk together the flour, baking powder and salt. Add to the creamed mixture and mix on low, just to combine. (Don't overbeat.)
- Stir in the milk to give you a smooth batter. Fold in the blueberries gently with a rubber spatula. (This is a thick batter.)
- Spread the batter into the prepared baking dish, smooth it out. Sprinkle the streusel topping over top.(Sprinkle the topping evenly over top.)
- Bake in the preheated oven for 40 to 50 minutes. The streusel will be golden brown and a toothpick inserted in the center should come out clean. (Start checking the cake at 40 minutes, just in case. Some ovens may run hotter.)
- Cool and cut into squares to serve. (This is awfully nice with a scoop of vanilla ice cream.)
- Try to have all of your ingredients at the same temperature, which usually means room temperature.
- Measure accurately. Baking is an exact science and guess work doesn't work here.
- When measuring flour, spoon it into the cup measure and then level off the top with a straight edge.
- Read the recipe through several times prior to beginning and get out any equipment you are going to need to prepare the recipe.
- Preheat the oven.
- Have all of your ingredients measured, prepped and ready to go before starting. This can keep you from leaving out an integral part of any recipe.
- Baking by weight is a much more accurate method to use as a gram is always a gram, but cups can often vary in size.
- If baking by using cups use dry cups (usually metal or plastic without graded or spouted measurements) for dry ingredients and liquid measuring cups (usually clear glass with a spout for pouring) for wet ingredients.
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Blueberry Streusel Cake (small batch)
A delicious and moist cake, generously studded with blueberries and topped with a crunchy cinnamon brown sugar streusel topping. Fabulous!
Ingredients
- 1/4 cup (4 TBS/56g) butter, at room temperature,
- 1/2 cup (100g) sugar
- 1 large egg
- 1/4 tsp lemon extract
- 1/4 tsp vanilla extract
- 3/4 cup (100g) all-purpose, plain flour
- 1/8 tsp baking powder
- 1/8 tsp salt
- 1/4 cup (60ml) whole milk
- 1 cup (153g) fresh blueberries
- 2 TBS plain all-purpose flour
- 2 TBS soft light brown sugar
- 1/2 TBS granulated sugar
- 1/4 tsp ground cinnamon
- 1 TBS cold butter
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 5-inch square baking dish really well. Set the dish on a baking sheet and set aside.
- To make the streusel topping, combine the flour, both sugars, and the cinnamon in a small bowl. Add the butter, cut into bits. Quickly rub the butter into the dry ingredients until you get a crumbly mixture. Set aside.
- Cream the butter and sugar for the cake batter together in a medium bowl until pale and creamy.
- Beat in the egg and both extracts until smooth.
- Whisk together the flour, baking powder and salt. Add to the creamed mixture and mix on low, just to combine.
- Stir in the milk to give you a smooth batter. Fold in the blueberries gently with a rubber spatula.
- Spread the batter into the prepared baking dish, smooth it out. Sprinkle the streusel topping over top.
- Bake in the preheated oven for 40 to 50 minutes. The streusel will be golden brown and a toothpick inserted in the center should come out clean. (Start checking the cake at 40 minutes, just in case. Some ovens may run hotter.)
- Cool and cut into squares to serve.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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