“We need four things to survive life: bread, water, oxygen, and dreams!” – Avijeet Das
If I had a list of foods I’d rather buy than make, burgers would rank high—somewhere between momos and gulab jamun. I enjoy a juicy burger as much as anyone, but assembling one feels like too many steps: too many ingredients, too much fuss. Ordering in is tempting.
Still, when a friend asked me to bake burger buns for a school Christmas fete—she would fill them and finish the rest—I couldn’t say no. She knows I like baking, and besides, even simple bread challenges me. I don’t back down from baking challenges.
The recipe I used is from The Great British Bake Off, from Paul Hollywood himself, who calls these “floury baps.” I’d never heard burger buns called baps before—always something new to learn. These buns are straightforward and forgiving, a great place to start if you’re new to bread baking.
Easy burger buns
Ingredients
- 375 grams all-purpose flour (about 3 cups)
- 1 ½ teaspoon salt
- 2 tablespoons sugar
- 240 ml water (about 1 cup), lukewarm
- 2 teaspoons active dry yeast
- 28 grams butter (about 2 tablespoons), room temperature
- 2 tablespoons milk or water (for brushing)
- 2 tablespoons sesame seeds optional
Instructions
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Warm the water until lukewarm—comfortable to the touch but not hot.
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Remove from heat, stir in the sugar, and sprinkle the yeast on top. Let it sit until frothy (this is the yeast blooming).
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In a large bowl, combine the flour and salt.
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Add the butter and the bloomed yeast mixture. Mix until it forms a dough.
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On a floured surface, knead for 8–10 minutes until you get a smooth, slightly sticky dough.
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Place the dough in a lightly oiled bowl, cover, and let it rise for about an hour or until doubled in size (first proof).
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Punch down the dough to remove excess air. Divide into 8 equal pieces and shape each into a ball. Arrange them on a floured or parchment-lined baking sheet. For uniform shapes, you can make 3-inch-high parchment rings and set each dough ball inside a ring to keep its shape.
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Cover and let the shaped buns rest for 30 minutes (second proof).
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Meanwhile, preheat the oven to 200°C (400°F).
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Brush the tops with milk or water and sprinkle sesame seeds if using.
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Bake for 12–15 minutes, until the buns are golden brown on top.
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Remove from the oven and cool on a wire rack.
Notes
If you follow this blog, you’ll know I don’t often wrestle with yeast—I’m more drawn to cakes and pastries. These burger buns, however, opened the door to more bread experiments, and I’m excited to share those results in the coming weeks. Stay tuned!