Soft burger buns being carried on a plate

Soft burger buns

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(37 ratings)

Prep: 25 mins Cook: 12 mins Plus proving


Makes 9-12 (depending on size)

Combine the ingredients for brioche with a burger bun recipe to make a deliciously sweet, soft, light dough. It could also be shaped into hot dog rolls

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (12)

  • kcal210
  • fat5g
  • saturates3g
  • carbs35g
  • sugars3g
  • fibre2g
  • protein6g
  • salt0.4g


  • 200ml whole milk, plus extra for brushing



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 50g unsalted butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 500g plain flour, plus extra for dusting
  • 1 tbsp caster sugar
  • 7g sachet fast-action dried yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • sesame seeds (optional)


  1. Put the milk, butter and 100ml water in a pan and gently heat until the butter is melted. Set aside to cool until just warm.

  2. Tip the flour, sugar, yeast and 1 tsp salt into a large bowl and gradually work in the milk mixture, then the egg, until you have a smooth dough. Tip the dough onto a floured surface or into a stand mixer fitted with a dough hook and knead until elastic and shiny. Divide into 12 (about 80g each) pieces and roll into tight balls. Transfer to baking trays lined with baking parchment, leaving plenty of space between them, and put in a warm place to prove for 30-45 mins.

  3. Heat oven to 200C/180C fan/gas 6. Press the rolls down gently using your hands, then brush over some milk and scatter over the sesame seeds, if you like (or, dust with some flour). Bake for 10-12 mins until risen and lightly golden. Leave to cool completely, then serve. Make up to two days ahead and keep in an airtight container.

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Comments, questions and tips

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14th Jun, 2020
I love these rolls, they truly make the softest rolls ever and we love them, I find mixing them with a dough hook until it’s elastic really helps and I prove twice, they are perfection!
Landes Land's picture
Landes Land
13th Jun, 2020
Disappointed with this recipe. Creates a very wet dough that needs a lot of working to get into shape for bun making. Not sure about use of plain instead of bread flour or the lack of an initial proving before shaping. May try again with several modifications, at which point it’s a different recipe, thus the three stars. Tip: if you need to make modifications to a recipe to get it right, please don’t give it a high rating - the recipe is wrong.
27th May, 2020
Made these today, I make alot of bread, cakes, cookies etc, and these are delish, me and hubby was made up with this recipe
Joanna Sullivan's picture
Joanna Sullivan
24th May, 2020
Amazing i used bread flour and made 8 not twelve. Covered with a damp tea cloth whilst proving and this helped them double in size. Had to add more flour as it was a little wet but was manageable. Have made them twice now and always lovely and soft.
Cilian Lollazo's picture
Cilian Lollazo
2nd May, 2020
Overall: Decent recipe Repeat: Yes, with modifications Comments: Good flavour, quite dense. Lacked salt Substitutions/deviations: Soya milk. Cut into 8. Two proves- initial 1.5 hours, second 40 minutes following shaping. Planned modifications for next time: Addition of 1/4 tsp of salt to dough
Emcollings90's picture
30th Apr, 2020
Fantastic recipe and very tasty buns! Definitely best served slightly warm as they can feel a bit too dense when cold. Very tasty and filling.
26th Apr, 2020
I don't bake bread that often as it never turns out great, but we fancied burgers today and had no burger buns! No chance of nipping to the shop during lockdown so thought I'd give this a try. I didn't follow the recipe exactly - the only white flour I had in the house was strong white bread flour I use for pizzas and I didn't have enough, so I topped it up with wholemeal - it was probably about 2/3 wholemeal in fact. I also used oat milk so as not to use up all the milk that the kids are using for breakfast - lockdown needs must!! I have to say though, that this is probably the best bread I've ever baked! The dough was a little bit wet as others have said, but not unmanageable. I took a tip from Paul Hollywood I read years ago and used olive oil rather than flour to stop it sticking to my hands as I kneaded it. I kneaded by hand for about 10 minutes. I also gave the dough an hour to prove before knocking it back and shaping into the balls for a second prove before putting them in the oven. The baker in me insisted! I took other reviewers' advice and made 8 rather than 12, but they turned out fairly big and we struggled, especially the kids. I'd probably try 12 next time, and there will definitely be a next time as they were perfect. They honestly turned out beautifully. Lovely and soft and light, lovely flavour... an excellent recipe as I can't imagine my substitutes made much difference to anything. The extra proof might have though. Here's my photo...
22nd Apr, 2020
The recipe as stated does make a wet dough. I sprinkled a little additional plain flour over the mix until it was in a workable form. I divided the mix into 8 and they were the perfect size for burgers. I baked them for 15 minutes - they were cooked but not the golden brown in the picture. They worked and were tasty but I wouldn’t call the ones I made particularly light!
22nd Apr, 2020
No way on this planet does this make burger rolls. Such a wet mixture that there’s no way you can shape into rolls, no matter how much you knead either on a surface or in a mixer, no matter the type of amount of flour you use, it simply does not achieve what it says. Been baking for over 15 years and never seen this failure from a recipe before.
26th Apr, 2020
Interested to know which different types of flour you've tried? I used a mix of strong white bread flour and wholemeal bread flour and they came out perfectly.


5th Jul, 2020
Can I use gluten free flour instead of plain flour?
lulu_grimes's picture
6th Jul, 2020
Hi, I'm afraid you can't usually just substitute gluten free flour into bread recipes, you usually have to add other ingredients to get the right consistency. Lulu
27th Mar, 2020
Can I use semi skimmed milk instead of whole milk?
Barney Good Food's picture
Barney Good Food
30th Mar, 2020
Yes you can.
Maria Floriana Iatan's picture
Maria Floriana Iatan
26th Apr, 2020
I used this recipe with some modifications and they turned out amazing. Firstly, the quantities stated work but I think only if you use bread making flour - I used type 550 and it wasn't too wet or sticky (initially it's a little but sticky bit after kneading in a stand mixer on low speed for about 10mins it's perfect). I didn't add in any additional flour as it could make them too dense. For shaping etc.. I lined my worktop with some sunflower oil to prevent sticking. When it came to proving I proved the dough for 1.5 hrs, shaped into 12 balls then let them prove for another 25 mins (actually i had a few left over into a second batch and they proved for another 20mins on top of that and still rose a bit more). I also used an egg wash not the milk wash they advised. I baked mine for 18 mins at 200degrees in a fan oven they came out a lovely golden colour.
GemJan's picture
30th Dec, 2019
I would make 8 buns from this recipe in future as the stated 12 were too small for burgers. Also I wouldn't flatten them with my hand before baking as this pushed all that lovely air out and the buns were quite dense. But a great tasting bun, will definitely use this recipe again.
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