Description
These No-Knead Classic Burger Buns are super simple to make with pantry staples. They come together with limited effort, no kneading, and are a delicious base for both burgers and sandwiches!
Ingredients
Scale
- 1 tbsp granulated white sugar
- 2 tsp instant yeast (I prefer SAF red label)*
- 300 g (about 1 1/4 cup) lukewarm water (about 105-110 degrees)
- 50 g (about 1/4 cup) olive oil, plus additional to coat the bowl
- 2 tsp Kosher salt
- 500 g (about 4 cups + 2 1/2 tbsp) all-purpose flour
- 32 g ( about 1/4 cup) non-fat dry milk powder
- Egg wash: 1 large egg + 2 tsp water, whisked
- Optional: sesame seeds and/or poppy seeds to top
Instructions
- In a large mixing bowl, combine sugar, yeast, and lukewarm water. If you're using instant yeast (as I prefer) you do not technically need to wait for the yeast to bloom, but I always do (just in case); this will take about 2-5 minutes. If you use active dry yeast you must wait for the yeast to bloom before proceeding.
- Whisk in olive oil and Kosher salt. Then add the flour and milk powder and combine until you have a shaggy dough. I like to use a Danish dough whisk for this but you can also use a sturdy wooden spoon. Cover with a towel to rest for 10 minutes.
- Uncover the bowl and using a wetted hand, grab a corner of the dough and fold it up and over toward the center of the dough. Continue working around the perimeter of the dough until you have folded the dough onto itself 12 times total. Cover with a towel and rest for another 10 minutes.
- Repeat 12 folds (second set).
- Cover with a towel and rest for a further 10 minutes.
- Repeat 12 folds (third set).
- Transfer the dough to a large clean mixing bowl rubbed with a thin layer of olive oil (or wash and reuse the first bowl). Cover the bowl with a towel and allow to rest in a warm area for 2 hours.
- Once risen, punch the dough down to release the air from the first rise. Transfer the dough to a clean surface and divide into 8-10 sections, depending on how large you would like your buns to be. Shape each dough portion into a bun, pinching the underside of each to close.
- Transfer each bun to a baking sheet lined with parchment paper for its second rise. I prefer to cover the sheet pan of buns with a bakers proofing bag, which I tent over the buns so that it's not touching them and tuck the open end closed on the underside of the pan. Alternatively, you can cover the buns in a clean warm and lightly damp cloth or a lightly oiled layer of plastic wrap. Allow to rise for 45 - 60 minutes or until the buns have nearly doubled in size.
- Atleast 30-minutes before you plan to bake the buns, preheat the oven to 425 degrees F / 220 degrees C.
- Using a basting brush, brush each bun with egg wash then sprinkle with sesame seeds or poppy seeds, if desired.
- Bake for 10-15 minutes, depending on size, until the buns are lightly golden.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
* If you prefer to use an active dry yeast instead of instant yeast, you'll need to let the yeast bloom first before incorporating it with the flour and your dough rise time is likely to increase.
These No-Knead Burger Buns will keep in an air-tight container or storage bag for around 4 days.
Nutrition
- Serving Size: 1 burger bun
- Calories: 314
- Sugar: 6 g
- Sodium: 357 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 13 mg