3 1/2 to 4 cups all purpose flour

1 tsp instant yeast (the kind that you add directly to the other ingredients)

3 tbsp sugar

1 tsp sea salt

1/4 cup softened butter

1 1/4 cups whole milk (For extra richness and flavor you can use evaporated milk 

directly from the can without diluting it with water)

2 eggs + 1 more for an egg wash at the end

sesame seeds for tops (optional)


➡Add the 3 1/2 cups flour along with all of the other ingredients to the bowl of an electric mixer fitted with the dough hook. (If kneading by hand, mix all of the ingredients together with a wooden spoon and turn the dough out onto a lightly floured surface.

➡Knead with the mixer on low for 10 minutes, or by hand for the same amount of time.

You can add more flour, a tablespoon at a time, until the dough does not stick to the sides of the bowl. (If kneading by hand, just add the flour a little at a time until a slightly tacky, but not sticky dough forms, it should be easy to handle without sticking to your hands.)

➡Place the dough in a bowl, cover, and leave in a draft free space for about 60-90 minutes or until it is almost doubled in size.

Forming the buns

➡Divide the dough into 12 equal pieces. (I weigh the dough to 3 ounces for each burger bun, which I think is the ideal size.)

Form each of the balls into a 3 inch round using your thumbs and forefingers to flatten the dough.

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