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Homemade Burger Buns


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Homemade Burger Buns

5/5 stars  100% LIKED IT    4 REVIEWS ALL GOOD

Added to 14 cookbooks   This recipe has been viewed 8428 times

Burgers are great fun to make at home because you can stash in all the wonderful things you like, leaving out the stuff you aren’t particularly fond of!

Try this recipe and you will realize that it is even more fun to make it from scratch, including the buns. These Homemade Burger Buns are super soft and taste much better than the buns you get in stores.

Burgers made from fresh, warm buns also turn out to be tastier than those made with readymade buns! Just perfect, these buns are definitely worth a try. They stay fresh in a dry, airtight container for two days.

Use these buns to make burgers like the Veggie Burger and Rajma Burger .

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Homemade Burger Buns recipe - How to make Homemade Burger Buns

Tags

Bread SnackVeggie Burgers CollectionOven

Preparation Time:    Baking Time:  20 minutes   Baking Temperature:  200°C (400°F)   Cooking Time:    Total Time:     Makes 8 burger buns
Show me for burger buns

Ingredients
2 1/2 cups plain flour (maida)
1/2 tbsp instant dry yeast
2 tbsp sugar
1/4 cup milk powder
3/4 tsp salt
2 tbsp soft butter
plain flour (maida) for dusting
1 tbsp milk for brushing
2 tsp sesame seeds (til)
2 tsp melted butter for brushing
Method
    Method
  1. Combine the yeast, 1 tbsp of sugar and 2 tbsp of warm water in a deep bowl, mix well cover it with a lid and keep aside for 10 minutes.
  2. Combine the plain flour, milk powder, remaining 1 tbsp of sugar, salt and the prepared yeast mixture, mix well and knead into a soft dough using enough warm water.
  3. Add the soft butter and knead well till smooth.
  4. Transfer the dough into a greased bowl and cover it with a damp muslin cloth and keep it aside for 1 hour in a warm place.
  5. Put the dough onto a floured board and knead again using little flour till smooth.
  6. Divide the dough into 8 equal portions.
  7. Roll each portion of the dough into a smooth round. Place them on a baking tray at regular intervals.
  8. Cover it again with a damp muslin cloth and keep aside for 30 minutes or till it doubles in size.
  9. Brush the dough with little milk and sprinkle ¼ tsp of sesame seeds over each bun.
  10. Bake it in a pre-heated oven at 200°c (400°f) for 15 minutes.
  11. Brush ¼ tsp of butter evenly over each burger bun.
  12. Cover it with a damp muslin cloth for 15 minutes. Cool completely.
  13. Serve or use as required.


Nutrient values per burger bun
Energy172 cal
Protein4.1 g
Carbohydrates29.8 g
Fiber0.2 g
Fat3.9 g
Cholesterol0 mg
Vitamin A137.1 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.9 mg
Vitamin C0.1 mg
Folic Acid0.3 mcg
Calcium25.9 mg
Iron1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium35.1 mg
Potassium50.3 mg
Zinc0.3 mg

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Reviews

Homemade Burger Buns
5
 on 07 Oct 19 08:56 AM


Hu, I tried your this recipe with wheat plus plain flour. The buns didn''t bake in 15 min as specified. I had to keep another 10 min. As a result they were not very soft. I bake pizza base of your recipe. It comes out well. In fact I have been following you since 1980.,a big fan of yours.
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Tarla Dalal    Hi, Every oven is different.. as this is the bun.. the portion size is little bigger.. the time might vary..
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07 Oct 19 05:35 PM
Homemade Burger Buns
5
Foodie #683682
 on 23 Sep 19 02:51 PM


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Homemade Burger Buns
5
 on 22 Sep 19 10:52 AM


Hi, I followed this recipe to the ‘T’ and the result was great! I simply loved the buns, and yes I am never going to need to buy buns anymore. These are so quick and easy. However, the sesame seeds just didn’t stick, after baking they rolled off easily. How can I get them to stick and stay?! Thank you
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Tarla Dalal    Fab Madhavi, baking is an art and we are super happy that the burger buns came out well. We suggest you try our multigrain bread recipe which is also awesome.
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22 Sep 19 11:19 AM
Homemade Burger Buns
5
Foodie #570294
 on 26 Aug 17 12:55 AM


I followed the exact steps of the recipe and the burger buns turned out just perfect!!! I will never buy store bought buns now.
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