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This recipe walks you through the process of making soft and shiny buns from scratch. The dough is kneaded until smooth and left to rise, resulting in perfectly shaped buns. The combination of instant dry yeast, sugar, and salt ensures a balanced flavor, while the addition of oil or butter gives the buns a tender texture. Baking them at the right temperature creates a golden crust, making them ideal for sliders or burgers.
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Add sugar and salt to 1/3 cup of luke warm water and stir until dissolved.
Mix instant dry yeast and all purpose flour in a bowl until the yeast is evenly distributed.
Add the sugar-salt water and egg to the flour mixture. Combine using your hands or a fork until the ingredients come together.
Gradually add more water if required to form a dough.
Add oil or butter to the dough and knead until it becomes a fine, shiny round ball.
Place the dough in a preheated oven to rise for 30 minutes in summer or 40–45 minutes in winter, depending on the weather.
Remove the dough from the oven and knead for 2 minutes to remove air.
Dust your work surface with dry flour and place the dough on it.
Divide the dough into equal parts and shape it as desired, such as buns.
Place the shaped dough on a greased baking tray and let it rest for 10–15 minutes in the oven.
Brush the buns with butter, egg yolk, or milk for a shiny finish.
Bake the buns at 180°C (356°F) on the central rack for 20–25 minutes until golden brown.
Check if your buns are evenly cooked from the all the sides. Take your buns out of the oven , again brush some butter or oil on top and cover it for 5 minutes. You can serve it the way you want.
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Avoid opening the oven while the dough is rising to ensure proper proofing.
You can make either 12 slider buns or 6 standard burger buns depending on how you divide the dough.
For a softer crust, brush the buns with butter or egg yolk before baking.
Can I use active dry yeast instead of instant dry yeast?
Yes, but you will need to activate it in warm water before mixing it with the flour.
What should I do if my dough is too sticky?
Gradually add more flour, a tablespoon at a time, until the dough is manageable.
How can I tell if the buns are fully baked?
The buns should be golden brown and sound hollow when tapped on the bottom.
Can I freeze the dough?
Yes, you can freeze the dough after shaping it. Thaw and let it rise before baking.
What can I use instead of egg for brushing?
You can use milk or water for brushing the buns before baking.
