Easy Homemade Burger Buns (Soft & Fluffy Recipe)

 

 

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.

 

I will be the first one to put my hand up and admit that I am not the greatest bread maker in the world. My ex husband (the father of my children) used to make beautiful loaves of bread. With five children we went through a lot of bread each week and making our own bread was the most practical way to go. He would pump out at least a dozen loaves a week, if not more.

We used his mothers recipe. I think his secret was in the kneading. He would make the kitchen table dance across the kitchen floor. My job was to clean up afterwards. 😖 Seriously I didn't mind overly much. He made lovely bread so it was worth all the extra work.

Myself, I have a hit and miss relationship with bread.  Most of the time it works out, but sometimes it doesn't.  Thankfully I have far more successes than failures these days.  This recipe I am sharing with you today comes from a vegan recipe page. I adapted it to use ordinary kitchen ingredients as I am not a Vegan. You can find the original recipe here. 

The end result was a lovely burger bun. Light and fluffy, with a wonderful texture and nice golden brown crust. You can leave the poppyseeds off it you wish or substitute them with sesame seeds. Either way they make great buns to use with burgers or for sandwiches.  

We enjoyed ours with some veggie burgers and sweet potato fries. To be honest I am not entirely sure how I feel about veggie burgers. They are okay, but  . . .  I'll be honest here, they don't quite do it for me. I'll take a turkey burger over one of them any day and when I do, I now have some of these burger buns waiting for me in the freezer!

 

🍔INGREDIENTS NEEDED TO MAKE EASY BURGER BUNS🍔 

There is nothing too out of the ordinary required here.

For the buns:

• 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

To glaze:

• 2 TBS milk
• 1 tsp mild mustard
• 1 tsp golden syrup or corn syrup

You will also need:

• 1 1/2 TBS Poppy Seeds

 

🍔INGREDIENTS NOTES FOR EASY BURGER BUNS🍔

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.

 

🍔HOW TO MAKE EASY BURGER BUNS🍔

These are not at all hard to make. If I can do this, anyone can! 

1. 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.)
2. 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.)
3. Shape into a smooth ball.
4. 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.)
5. 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.)
6. Preheat the oven to 200*C/400*F/ gas mark 6.
7. 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.)
8. 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.
9. Remove to a wire rack to cool completely before using.

 

🍔HELPFUL HINTS & TIPS 

FOR MAKING AND BAKING YEAST BREADS🍔

 

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.

 

🍔FREQUENTLY ASKED QUESTIONS🍔

CAN THESE BE MADE VEGAN?

Yes, simply swap in vegan ingredients to replace the regular butter, milk and syrup.

HOW CAN YOU TELL WHEN THE DOUGH HAS RISEN ENOUGH?

After the first rise the dough should have doubled in size. You will know it had risen enough as I finger inserted into the dough will leave a clear impression.

HOW MANY BUNS DOES THIS RECIPE MAKE?

It makes 8 nice sized buns which are great for burgers or sandwiches.

HOW DO I GET THAT BEAUTIFUL GOLDEN TOP ON THE BUNS?

These buns are brushed with a glaze made from milk, mustard and golden or corn syrup and then sprinkled with poppyseeds before baking.

HOW LONG DO THE BUNS TAKE TO BAKE?

You only need to bake them for 15 to 18 minutes until they are a nice dark golden brown on top with a lightly browned bottom.

CAN THESE BUNS BE USED FOR MORE THAN BURGERS?

Absolutely, you can enjoy them simply with butter and cheese, and all sorts. They are very versatile and great for sandwiches or snacking.

DO THESE FREEZE WELL?

Yes. They freeze very well. Pack into an airtight container, label, date and freeze. Use within 3 months. The dough and finished buns are a standard enriched bread.

 

🍔A FEW OTHER YEAST ROLL RECIPES FOR YOU TO ENJOY🍔

Nothing quite comes up to the pleasure of a fresh home baked yeasted roll. Here are a few others we enjoy!

LION HOUSE DINNER ROLLS (SMALL BATCH) -These rolls are everything a perfect roll should be: light as air, tender, and irresistibly fluffy, the kind you “inhale” the moment they leave the oven . Made from simple pantry ingredients and shaped in the classic Lion House style, they bake up golden, soft, and beautifully cloud‑like — the very rolls that once stopped you and your sister mid‑photo session because they were too good to resist. We both inhaled one as soon as they came from the oven. Whether served warm with butter or saved for the table, these rolls are easy, reliable and truly some of the best that you can make. 

OLD FASHIONED PULL APART DINNER ROLLS - Everything you want in a classic homemade bun — soft, fluffy, golden‑topped, and impossibly comforting. Made with simple pantry ingredients and baked close together so they rise into tender, cloud‑like pull‑aparts, they come out of the oven smelling like pure buttery bliss. Light crumb, warm sweetness, and that irresistible “tear and share” texture make them just like the ones your mama used to bake — the kind you can never resist spreading with cold butter the moment they’re cool enough to touch

 

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Yield: 8 buns

Author: Marie Rayner

Easy Burger Buns

Prep time: 2 H & 15 MCook time: 18 MinTotal time: 2 H & 33 M

These are beautiful buns. Simple to make and very tasty too! Soft and delicious!

Ingredients

For the buns:

• 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

To glaze:

• 2 TBS milk
• 1 tsp mild mustard
• 1 tsp golden syrup or corn syrup

You will also need:

• 1 1/2 TBS Poppy Seeds

Instructions

1. 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.
2. 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.
3. Shape into a smooth ball.
4. 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.
5. 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.
6. Preheat the oven to 200*C/400*F/ gas mark 6.
7. Whisk together the milk, mustard and syrup. Brush this over the tops of the buns carefully and sprinkle with the poppyseeds.
8. 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.
9. Remove to a wire rack to cool completely before using.

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