Previous Page

Homemade burger buns

Soft, homemade brioche buns perfect for serving with burgers or pulled pork at BBQ’s or parties.

Start cooking

Details

8

Ingredients

4

Steps

Time

45'

Prep

0'

Cooking

45'

Total

Ingredients

  • 300 gplain flour
  • 15 gcaster sugar
  • 1 tspsalt
  • 7 gdried fast-action yeast
  • 125 mlwhole milk
  • 2large eggs, plus 1 for glazing
  • 100 gunsalted butter, room temperature
  • for decorationsesame seeds
Make it now
  • Step 1

    Place the flour, caster sugar, salt and yeast into the bowl of the Artisan Stand Mixer fitted with the dough hook and mix, on medium speed, for a couple minutes just to combine the ingredients. Add the milk and eggs and with the Mixer on low/medium speed mix and knead for 10 minutes or until the dough is smooth and elastic and no longer sticking to the sides of the bowl. Add the butter, a little at a time, mixing until all has been incorporated into the dough. Knead the dough, at low/medium speed, for a further 10 minutes or until the dough has once again become smooth and elastic and is no longer sticking to the sides of the bowl. Place the dough into a lightly greased bowl and cover with a sheet of clingfilm. Set aside for about an hour or until the dough has doubled in size.

  • Step 2

    Tip the risen dough onto a lightly floured work surface and divide into 6 equal pieces, forming each into a round ball. Place the buns onto parchment lined baking trays, setting a few inches apart, and cover lightly with clingfilm. Set the trays aside for another 45-60 mins or until the buns have almost doubled in size and are light and puffy to the touch. Whilst the buns are rising preheat the Twelix Oven to 190°C on "Forced Air"

  • Step 3

    Beat the remaining egg together and glaze each bun, using a light touch so as not to deflate the buns. Sprinkle each bun with a few sesame seeds. Bake in the preheated oven for about 20 minutes or until the buns are a rich golden brown. Allow to cool on the trays for about 5 minutes before transferring to a wire rack to cool completely.

  • Step 4

    The buns are best served on the day they are made but can also be frozen for up to a month.

OUR MOST ADORED DISHES

Share the joy with these tried and tested recipes for taste temptation. Beloved by home chefs, you’ll enjoy the satisfied smiles on your diners’ faces almost as much as the flavours.

Open lasagne with roasted vegetables and herbed ricotta

Replacing the cooked tomato sauce with cherry tomatoes and not cooking the lasagne in the oven makes...

  • 30' Prep work
  • 20' Cooking

Chocolate tapenade crostini

Tapenade is a Provençal olive paste, which traditionally includes capers and anchovies. In this recipe...

  • 10' Prep work
  • 0' Cooking

Mini courgette quiche

Quiches are savoury pies made with shortcrust pastry with an egg, milk or cream based filling, which...

  • 60' Prep work
  • 0' Cooking

MAKING IS A JOURNEY
YOURS STARTS HERE

  • Recipes for any
    event or mood

  • Make the most of your
    appliance with exclusive recipes

  • Get inspired

Register

STAY UP TO DATE

Join our newsletter for delightful dining inspiration, helpful hacks and enticing KitchenAid offers.

SIGN UP
Privacy*

Homemade burger buns

Step 1

Place the flour, caster sugar, salt and yeast into the bowl of the Artisan Stand Mixer fitted with the dough hook and mix, on medium speed, for a couple minutes just to combine the ingredients. Add the milk and eggs and with the Mixer on low/medium speed mix and knead for 10 minutes or until the dough is smooth and elastic and no longer sticking to the sides of the bowl. Add the butter, a little at a time, mixing until all has been incorporated into the dough. Knead the dough, at low/medium speed, for a further 10 minutes or until the dough has once again become smooth and elastic and is no longer sticking to the sides of the bowl. Place the dough into a lightly greased bowl and cover with a sheet of clingfilm. Set aside for about an hour or until the dough has doubled in size.

Step 2

Tip the risen dough onto a lightly floured work surface and divide into 6 equal pieces, forming each into a round ball. Place the buns onto parchment lined baking trays, setting a few inches apart, and cover lightly with clingfilm. Set the trays aside for another 45-60 mins or until the buns have almost doubled in size and are light and puffy to the touch. Whilst the buns are rising preheat the Twelix Oven to 190°C on "Forced Air"

Step 3

Beat the remaining egg together and glaze each bun, using a light touch so as not to deflate the buns. Sprinkle each bun with a few sesame seeds. Bake in the preheated oven for about 20 minutes or until the buns are a rich golden brown. Allow to cool on the trays for about 5 minutes before transferring to a wire rack to cool completely.

Step 4

The buns are best served on the day they are made but can also be frozen for up to a month.

My Wishlist

You must be logged in to use your wishlist.

Enter your account

Please select another product

Compare

Compare products

You can't buy more than 3 products. Please remove one product before adding another.