Classic Soft Burger Buns

Ingredients

• 3.5 cup all-purpose flour (approximately 440g, weighed for precision)
• 2.25 tsp instant yeast (one 7g packet)
• 1.5 tsp salt
• 2 tbsp sugar
• 1 cup water (warm, 95–110°F)
• 2 tbsp olive oil
• 1 large egg (room temperature, for egg wash)
• 2 tbsp sesame seeds (optional, for topping)

Instructions

1. 1

   Combine warm water (95–110°F), instant yeast, and 1 tbsp of the sugar in a small bowl. Let sit for 5 minutes until foamy—this confirms the yeast is alive and active.

2. 2

   In a large bowl, whisk together flour, salt, and remaining 1 tbsp sugar. Make a well in the center and pour in the yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms, then knead by hand for 8–10 minutes (or 5–6 minutes in a stand mixer on medium-low) until the dough is smooth, elastic, and passes the windowpane test—stretch a golf-ball-sized piece until thin enough to see light through without tearing.

3. 3

   Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp kitchen towel, and let rise at room temperature (75–80°F) for 1–1.5 hours until roughly doubled in volume. The poke test: a floured finger indent should spring back slowly, not immediately.

4. 4

   Turn the dough out onto a lightly floured surface and gently press out excess gas. Divide into 8 equal pieces (about 3 oz each). Shape each piece into a tight ball by pulling the dough toward you and tucking it underneath—surface tension creates a smooth top. Place seam-side down on a parchment-lined baking sheet, spacing them 2 inches apart.

5. 5

   Cover the shaped buns with a damp towel and let them bench rest for 10 minutes. This relaxes the gluten and prevents tearing during the second proof.

6. 6

   Preheat the oven to 400°F. After the bench rest, cover the buns again and let them proof for 45–60 minutes at room temperature until they're puffy and the poke test indent springs back halfway (not all the way, not completely).

7. 7

   While the buns proof, prepare the egg wash: whisk the room-temperature egg with 1 tbsp water until smooth. Once the buns are ready, gently brush each one with egg wash and sprinkle with sesame seeds if using.

8. 8

   Bake at 400°F for 18–22 minutes until the tops are deep golden brown and the buns sound hollow when tapped on the bottom. The internal temperature should reach 190–200°F at the center.

9. 9

   Transfer the buns to a wire rack and cool completely—at least 30 minutes, ideally 1 hour—before slicing. The crumb structure sets as they cool; slicing warm results in a gummy interior.

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