Burger buns

Burger buns

Burger buns

I enjoy baking these eggless burger buns that closely resemble classic brioche buns are soft, slightly sweet, and have a rich, buttery taste with a tender yet slightly chewy texture. These buns are enriched with milk, butter, and a touch of honey , giving them a beautiful golden-brown crust and a light, airy crumb inside.

To achieve the signature brioche-like texture I have used milk powder to add richness and softness. Some recipes also use tangzhong (a cooked flour-water paste) to enhance moisture and keep the buns fresh longer.

When baked to perfection, these buns have a glossy, golden top (achieved with a milk wash or butter glaze) and a pillowy interior that pairs wonderfully with burger patties, sandwiches, or even as a base for sweet fillings. Despite being egg-free, they hold their structure well, making them a great alternative to traditional brioche buns.

I used the bread machine to knead the dough using the dough cycle. Believe it or not, even though I love baking—and yes, even kneading bread by hand for a good 10 minutes—sometimes I indulge in the convenience of a bread machine. I love the perfectly kneaded and proofed texture it delivers. So, if you have a bread machine, go ahead and make use of the dough cycle; it frees up your hands for the million other tasks waiting in the kitchen.

Personally, I don’t miss a KitchenAid for kneading because my bread machine handles it flawlessly, along with the proofing. There’s no need to hover over it—it does all the work! My bread machine is truly an all-in-one kneading and baking companion.

For these burger buns, I simply used the dough cycle, let the first proofing happen right in the machine, then took out the dough, shaped it a few times, and placed it in a bowl for a second proofing of 40 minutes. That’s it! So easy, and in the meantime, I blissfully tackled other kitchen chores.

Ingredients :

2 1/2 cups of bread flour

1 1/2 tsp of instant yeast

3/4 cup warm milk or water

1 tbsp honey

1/4 cup milk powder

4 tbsp of butter

Method

Take a bowl , add the yeast, warm milk or water, honey , yeast , mix well , cover and allow to proof .

within 5 minutes the yeast should bloom and look foamy , we are good to go .

Take the bread pan from the bread machine , add the liquid first ( proofed yeast and milk mixture )

Add the flour . milk powder and salt .

You can add butter after 10 minutes of kneading . you can open the lod, while the dough is being kneaded in the machine, add the butter and cover the lid .let the machine work on its own .

place the bread pan in the bread maker , and keep on dough cycle or use the pizza dough option for kneading , that works well too .

When the dough is ready after proofing inside the pan , tip it out onto a counter, gently flatter, knead a couple of times, and shape it into a smooth ball, place inside a greased bowl , cover with cling wrap , and allow the second proofing for 40 minutes .

after the second proofing , shape the dough ball well , after flattening , with a bench scraper, cut portions for the burger buns into the no of buns you need ,

shape each ball into a round, place on a baking tray lined with parchment .

gently flatten each round of dough , cover and allow to proof .

After 30 minutes , the dough balls would have grown a bit , give a milk wash, sprinkle sesame seeds on top of each bun , bake in a pre heated oven at 175 degrees C till done , around 25 minutes, timings will vary dependiong on oven type .

Let the burger buns cool on a wire rack .

Enjoy the softest , pillowy burger buns .

Burger buns

Burger buns

Burger buns

Burger buns

Burger buns

Burger buns

Burger buns

Burger buns