It’s BBQ season and this soft burger bun recipe is a sure fire winner! Soft in all the right places, you’ll never buy store bought burgers again one these have hit the plate!

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So you probably don’t realise how much bread we eat nowadays..

No, this isn’t a piece about gluten intolerances or it’s affect on the body, although that would indeed be a worth while post to investigate.

I’m taking practicalities…

You may or may not know I have challenged myself to make all of our family’s bread for the year. (well, forever really, I don’t intend to stop..)

This hasn’t been as difficult a task as it sounds, but what I have realised is just how often we eat bread or bread products!!

Buns, Tortilla wraps, Brioche, Bagels, all need making if you’ve put certain favourites on the meal plan!

But it’s worth it when you make your own

Benefits of making your own bread:

You know exactly what’s going into it: no more fillers, plastics (yes plastics!) or preservatives that you can’t pronounce going into your system.
It tastes SOOOOO much better!
You learn to recognise when your bread ‘feels’ right.
You get a workout if you knead by hand!
You get to make breadcrumbs or bread pudding with the ends that go a little stale so no waste!
Your house smells AMAZING!!

Just a few of the reasons to make your own bread!

But what about buns? I don’t know about you but while I love the soft squishy buns you can get, a lot of times they feel weird when filled, or if you get the pre sliced ones, they are so dry! Also, they take sooo long to go off, and friends, that is not a good thing.

Bread goes off. It’s an organic substance, it’s supposed to. When you barely have mould on a 3 week old bun, you have to ask what on earth is keeping it ‘fresh’!!?

Enter my Amazing Soft Burger Bun Recipe!!

These buns are amazing.

That is not hyperbole, they really are.

Soft and squidgy, yet filling, they are our staple hamburger bun now. I don’t worry about equal sizes but you could weigh each ball to make them uniform if you want.

Here’s what you might need:

A stand mixer – this is mine

A bench scraper

A baking tray – these are my non toxic stainless steel trays that I line with silicone liners

Ingredients

Warm water

Sugar

Yeast

An egg

Softened butter

Salt

Bread flour

Egg wash – egg white and water

Optional- sesame seeds, extra butter to brush on the cooked rolls

Method

Place warm water, sugar and yeast into the bowl of a stand mixer and allow to bloom

Soft burger bun yeast blooming in a bowl

Mix in butter, egg and salt, then add flour one cup at a time.
Knead this in a stand mixer ( or by hand) until smooth and stretchy. (passing the window pane test)

Cover with a damp tea towel or beeswax cloth and leave until doubled in size, about an hr but depends on the temp of your kitchen. on a hot day it may only be 40 mins.

Shape into 8 balls and place on 1-2 baking sheets. To create a flat top on your bun you can gently press a small dent into the top of the buns with your hand
Allow to rise again, until almost doubled.

Bake for 20 mins at 180c/350f or until golden.
Remove from the oven and brush with butter immediately while still hot to create soft burger bun tops.
Leave to cool on a wire rack and serve.

Once cooled store in an air tight container. These buns freeze really well to so you could easily make ahead and thaw thoroughly on the day

These bus will make BBQ season something else this year!! Give them a go and let me know what you think in the comments below. Thanks Friends x