Bread Machine Burger Buns

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5 from 10 votes

Make shiny, beautiful burger buns with a soft crumb. It's easy to get perfect dough when you use your bread machine!

Prep Time20

Cook Time15

rising time2

Total Time2 35

Course: Bread

Cuisine: American, european

Keyword: bread machine burger buns, homemade burger buns

Servings: rolls

Calories: 246kcal

Author: Katie

Equipment

Bread machine
Parchment paper
Baking Sheet
Plastic Wrap (for covering the dough during the second rise)
Sharp knife or dough scraper
Pastry brush (for applying the egg wash)
Wire rack (for cooling the buns)

Ingredients

For the Dough

3½ cups all purpose flour
1 cups water
1½ teaspoons salt
3 tablespoons sugar
2 tablespoons butter (softened at room temperature)
1 egg
2¼ teaspoons instant yeast

For Topping

1 egg
2 tablespoons sesame seeds or poppy seeds (optional)

Instructions

Add the ingredients to the bread machine. Place all dough ingredients (flour, water, salt, sugar, butter, egg, and yeast) into the bread machine, following the order recommended by your machine’s manufacturer. Then, select the dough cycle and press start.
Monitor the dough consistency. During the first few minutes of mixing, check the dough’s consistency. It should be smooth and slightly tacky, pulling away cleanly from the sides of the bread machine bucket. If the dough is too sticky, add 1 tablespoon of flour at a time. If it’s too dry, add 1 teaspoon of water at a time. Let the cycle complete.
First rise. When the machine beeps, the dough should be soft, puffy, and have risen significantly. It should almost reach the top of the bread machine bucket.
Divide and shape. Turn the dough out onto a lightly floured surface. Using a sharp knife or dough scraper, divide the dough into 8 equal pieces. (For even rolls, divide the dough in half, then in quarters, and so on.)
Then, gently shape each piece into a round ball by pulling the sides of the dough underneath to create a smooth top. Place the shaped rolls onto a parchment-lined baking sheet, leaving about 2 inches of space between each roll. Gently flatten them with your palm to form a slight dome. Brush each roll with the beaten egg and sprinkle with sesame or poppy seeds.
Second rise. Cover the rolls loosely with heavily greased plastic wrap to prevent sticking. Then, place the baking sheet in a warm spot and let the rolls rise until they are very puffy about 45 minutes. Toward the end of the rising time, preheat your oven to 375°F (190°C), with the rack positioned in the center.
Bake. Bake the rolls for 14-17 minutes until they are golden brown. The egg wash will give them a shiny, richly colored crust. The rolls should feel firm outside but soft to the touch.
Let it cool. Remove the rolls from the oven and transfer them to a wire rack to cool completely. For best results, wait until the buns are fully cooled before slicing.

Notes

Before you start, let your butter and egg warm up to room temperature. The cold can mess up the yeast, making the rising process longer or the buns not as fluffy.

Check that your yeast hasn’t gone bad. Instant yeast works best for bread machines but doesn’t last forever. If you’re not sure it’s still good, try dissolving a little in warm water with some sugar to see if it starts to bubble. If it doesn’t, you need new yeast.

Consider sprinkling poppy seeds or any bagel seasoning on top for extra flavor.

I suggest using SAF instant yeast for bread machines and a simple bread machine for kneading.

To add some excitement to your buns, mix in flavors like garlic powder, dried herbs, or a little grated cheese to the dough.

Brush the tops with beaten egg before baking to get a shiny, golden look and to help any toppings stick. Don’t skip this if you’re aiming for that professional bakery appearance.

For super soft buns, put a small dish of water in the oven on the lower rack to create steam while the buns bake. This steam keeps the buns moist and tender.

After baking, let the buns cool down completely on a wire rack. Cutting into them while they’re hot might make them seem undercooked or cause them to tear. Waiting a bit ensures they have the perfect texture.

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