If you’ve got a little extra time on your hands, skip buying store-bought buns, and make these classic burger buns, instead. They are straightforward yet deliver fantastic flavor and texture. These have become a top-rated recipe amongst my friends, family, YouTube subscribers, and past customers. (I used to make HUNDREDS of these classic burger buns for a restaurant I once worked at!)
Pillowy, bouncy, and airy.
These classic burger buns are pillowy, bouncy, and airy with a little bit of chew. They’ve got a touch of sweetness that’ll keep you craving for more. You may even find yourself eating one of these by themselves immediately after they’ve been baked. And that’s okay, don’t feel ashamed; I do it all time.
This recipe uses simple ingredients to create the classic burger buns.
There are only eight basic ingredients, which is a heck of a lot less than store-bought ones! The only “odd” element in the buns is the flax egg. This is simply flax meal mixed with water. Once the flax mixture rests for ten minutes, it thickens to a similar texture to a whisked egg. It is what helps bind this dough together while also giving it extra moisture.
These classic burger buns have exceptional flavor that will have you addicted!
You might be wondering how plain old, classic burger buns can have exceptional flavor. They just do! Seriously. There’s something about these buns that will have you craving for more.
Like I briefly mentioned above, I sometimes eat one of these as a “snack” by itself, fresh out of the oven because they’re that tasty. I think it’s a combination of the amount of sugar and coconut oil I put into them. It’s just pure magic in your mouth.
I have also provided several important tips in the “tiparooskis” section of this post. It is located below the recipe and is there to help you achieve the best burger buns ever. Make sure to give it a read!
If you make these burger buns, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!
The BEST EVER Classic Burger Buns
- 1 tbsp flax meal & 3 tbsp water
- 1 packet (1 tbsp) active dry yeast
- 1/4 cup organic cane sugar
- 1/2 cup water, warmed to 110 degrees Fahrenheit
- 1/2 cup almond milk, plain, unsweetened and warmed to 110 degrees Fahrenheit
- 3 tbsp coconut oil, melted
- 3 cups all-purpose flour
- 1 1/2 tsp kosher salt
- 1/4 cup coconut oil, melted (This will be for brushing on top of the buns.)
- Topping ideas: white sesame seeds, sea salt, diced caramelized onions
- In a small ramekin, stir together the flax meal and the 3 tablespoons of water. Allow resting for 10 minutes. This mix creates a flax "egg."
- Into a standing mixer, add the yeast, sugar, and warm water. Stir and let rest for 15 minutes.
- To the standing mixer bowl, add in the flax egg, warmed milk, and melted coconut oil. Stir well.
- Add in all of the flour and the salt.
- Using the bread dough hook attachment, combine the mixture at low speed. Once everything is combined, and no visible flour is showing, continue mixing for 10 minutes at low speed.
- Lightly oil a large mixing bowl with coconut oil. Scrape the dough out of the mixer and place it into the greased mixing bowl. *It will be pretty sticky, so use a rubber spatula to get it all out of the mixer. Then spray or pat a little bit of coconut oil on top of the dough as well.
- Press plastic wrap directly onto the dough and then wrap the bowl in another piece of plastic wrap or a tea towel.
- Place this bowl in a dark, warm place and let it rest for 1 hour or longer until it has doubled in size. The dough should be fluffy and airy looking. Air pockets/bubbles are a good sign that the dough is doing well!
- Flour the countertop to prevent the dough from sticking. Use as little flour as possible; otherwise, it will be hard to roll the buns tightly.
- Divide the dough into 8 even balls for a classic burger bun size. Divide the dough into 12 balls if you want to turn them into sliders! Place them on the lightly floured counter and cover them with plastic wrap to prevent them from drying out.
- Place one ball of dough in your hand and pinch the outer edges together into the middle. Turn it over, so the pinched part is on the counter. Using both hands, roll the ball around in a circle, as tight as you can.
- Using a bench scraper, lift the buns carefully and place them on a parchment-lined baking sheet at least 2 inches apart from each other.
- Brush the entire tops and sides of the buns with the melted coconut oil. If you're putting a topping onto them (such as sesame seeds or sea salt), sprinkle that on now. Gently press the toppings on to adhere them to the dough.
- Gently lay a piece of plastic wrap on top of the buns and place in a dark, warm place to rest for 1 hour.
- Preheat the oven to 375 degrees Fahrenheit.
- Place the pan on the middle rack and bake for 16-18 minutes, rotating the pan halfway through. If all 8 buns do not fit on one large sheet pan, bake only one pan at a time. The other buns sitting out may rise a little bit bigger in the meantime, but its fine. *If making sliders, bake them for about 14-16 minutes. *Keep a close eye on the buns towards the end of their baking to ensure they don't burn as all ovens heat slightly different! If they look like they're getting too dark on top, but are not done baking in the center, simply lay a piece of foil over them while they finish baking!
- *Optional: Fresh out of the oven, very gently pat a little bit more coconut oil on the tops of the buns using a pastry brush. The oil will give them a bit of shine! Be careful if you put sesame seeds on top, as it is easy to brush them off accidentally.
- Allow cooling completely before slicing in half.
Welcome to my tip section of the burger bun recipe! Here I provide my top tips to help you perfect the recipe. Sometimes, I also give substitute suggestions that I think you may find helpful.
- MAKE SURE the water and almond milk are both at 110 degrees Fahrenheit. Please, please use a thermometer to get an accurate temperature reading. This is very important; otherwise, you risk playing around with the yeast’s main job, making the dough rise.
- Resting time may vary. Depending on the atmosphere, you may have to let the dough rest longer. It could take anywhere from one to two hours for both of the resting periods. If the room you are resting it in is colder, it will take longer to rise. It’s best to place this in the house’s darkest and warmest spot, like in a turned-off oven. The end dough result should be doubled in size and airy. If there are air bubbles, that is an excellent sign that the dough is doing well!
- Turn ’em into sliders! If you want to turn these into slider buns, cut the dough into twelve balls instead of eight. Continue with the same directions, except bake them for around 12-15 minutes, or until lightly golden brown and cooked through.
- Place the unbaked buns very close to each other in a baking dish to create pull-apart bread. I have a recipe for Italian Vegan Cheesesteak Sliders, and for that dish, it made it a lot easier to bake the slider buns pressed up against each other in the same dish I planned on baking the sliders in later on. This way, after the buns were baked, I was able to slice through the entire batch of buns and assemble the sliders very quickly. It was as if I had one huge bun, but with several tops and bottoms. The result made the buns have a “pull-apart bread” feel.
- Change up the toppings. Feel free to jazz up these buns with toppings. Usually, I opt for sesame seeds and flakey sea salt, but you can get extra creative! If I’m feelin’ fancy, I’ll gently press on top lightly caramelized onions before baking, and it’s SO yummy! Whether you add a topping or not, make sure you still brush on top the coconut oil to help these get nice and golden brown.