This is the easiest bun recipe you will ever make and totally worth the little work that goes into it. It has a super short rising time so from start to finish it only takes around 40 minutes.
This recipe is perfect for burgers or sliders, as I’ve done in the photo above. Just remember to adjust the baking time according to the size of buns. The smaller the buns, the quicker they will bake.
Since I usually only cook for two, I halved this recipe for my slider buns and still ended up with around 12 buns.
Quick Burger / Slider Buns
This is the easiest bun recipe you will ever make and totally worth the little work that goes into it. Perfect for burgers or sliders.
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Ingredients
- 2 Tbsp Instant dry yeast
- 1 Cup Warm water Not hot
- ⅓ Cup Vegetable Oil
- ¼ Cup Sugar
- 1 Egg
- 1 tsp Salt
- 4 Cups Flour
Instructions
- Add the warm water to a large bowl, pour in the sugar and give it a quick stir to dissolve
- Sprinkle over the yeast and let sit for 5 minutes
- Now add the oil and egg, then sieve the flour and salt into the bowl and stir to form a soft dough
- Turn the dough out onto a floured board or surface. Knead, sprinkling extra flour, until the dough is smooth and no longer sticky
- Divide into equal pieces and form round balls. The size will depend on how big you would like your buns to be. They will still rise while you wait for the oven to heat so make them smaller than you would like the finished product to be (For slider buns, I made mine approx. the size of ping pong/golf balls)
- Place the balls on a baking paper lined board and very loosely cover with a clean tea towel. Allow to sit for at least ten minutes or as long as it takes for your oven to heat up
- Preheat the oven to 220°C (See my notes below)
- The next two steps are optional:
- 1. If you would like golden tops to the buns, lightly paint them with an eggwash just before you pop them into the oven (whisk together an egg and a dash of milk then use a pastry brush to brush onto the buns)
- 2. Sprinkle with sesame seeds once eggwashed
- Now carefully slide the baking paper with buns off your board and onto the preheated baking sheet/tray or pizza stone. Take care not to burn yourself
- Bake for 10 – 12 minutes, or until golden brown. The baking time will depend on the size of your buns and your oven
- If making sliders, please start checking them from around 8 minutes. Do not let them burn
- The tops should be golden but be sure to check that the bottoms are baked ('dry') too
Notes
As mentioned, I usually only cook for two so I often halve this recipe. Especially when making slider buns. I still get around 12 slider buns out of half the recipe so it yields a very decent amount.
These buns bake very quickly so in order to get the bottoms nicely baked as well, I like to preheat my baking tray while the oven is warming, or if you have one, place a pizza stone into the oven to preheat.
If you have more buns than can fit on one baking tray/sheet, I prefer to bake them in batches to get an even bake. But I have a very small and temperamental oven, so if you are baking more than one tray/sheet at a time, remember to switch them around half way through to ensure they all bake evenly and all have golden tops. If using more than one tray/sheet, remember to preheat them both.
These buns can be frozen once baked too so never fret if you end up with too many. Ensure that you defrost thoroughly before use if they are frozen then pop in the oven to warm slightly and they will taste like they were freshly baked.
If making ahead of time, it’s also a yummy option to cut them open and toast them slightly in the oven before adding your topping. When freshly baked though there is no need for this. Warm freshly baked buns are perfect as is.
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!
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