The dough for these buns is noticeably sticky after kneading. That is not a mistake. It is exactly what makes the bun so soft: 80 g of softened butter and an egg in the dough give a light, tender crumb that does not compress when you bite into it. Adding extra flour at this stage will cost you that softness. Total time is 90 minutes, 60 of which is resting time.
Soft Burger Buns with the Thermomix®
Ingredients 0 / 12 ✓
- 200 g water lukewarm
- 1/2 cube fresh yeast
- 30 g milk
- 40 g sugar
- 500 g flour, Type 550
- 80 g butter softened
- 1 tsp salt
- 1 egg
- 1 egg
- 2 tbsp milk
- 2 tbsp water
- some sesame seeds for topping, optional
Instructions 0 / 7
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1
Dissolve the yeast.
Add water, fresh yeast, milk and sugar to the mixing bowl, heat for 2 min / 37°C / speed 2 until the yeast has dissolved.
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2
Knead the dough.
Add flour, butter in pieces, salt and egg, knead for 4 min / kneading mode.
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3
Rest the dough.
Transfer the sticky dough to a bowl, cover and leave to rest in a warm place for about 30 minutes.
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4
Divide the dough.
Turn the dough out onto your work surface and divide into 8 to 10 equal pieces (approx. 110 g each), then shape into balls. Place on a baking tray lined with baking paper.
Gently press the balls down slightly, cover and leave to rest for a further 30 minutes.
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5
Preheat the oven.
Preheat the oven to 200°C (fan 180°C).
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6
Glaze the dough pieces.
Whisk the egg for glazing, mix with 2 tbsp milk and 2 tbsp water and brush over the dough pieces.
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7
Bake the burger buns.
Sprinkle with sesame seeds and bake for 14 to 17 minutes until golden.
Tip: You can bake the buns and freeze them straight away. Just reheat them briefly before serving.
Video
Nutrition per serving
What Type 550 flour and fresh yeast do here
We use Type 550 flour rather than plain flour because it contains slightly more protein, giving the bun more structure without making it tough. The fresh yeast (half a cube for 500 g flour) is dissolved first in the Thermomix® at 37°C on speed 2, before the rest of the flour is added. This step takes two minutes but makes the difference between an evenly risen crumb and a dense, flat bun.
Kneading runs for 4 minutes on kneading mode. Afterwards the dough is softer and stickier than you may be used to from bread dough. A dough scraper helps when portioning, because bare hands can easily knock the air out of each piece. Each portion is about 110 g, giving 8 to 10 buns per batch. The balls are pressed down gently after shaping so they rise in a burger shape rather than as spheres. Leave them to rest for another 30 minutes before the oven.
The egg glaze creates the shine
Just before baking, brush the dough pieces with a mixture of one egg, milk and water. This gives the buns their characteristic gloss and helps the sesame seeds stick. If you prefer no sesame seeds, simply leave them out. The glaze still works perfectly. Bake at 200°C top and bottom heat (fan 180°C) for 14 to 17 minutes.
The finished buns can easily be baked, left to cool and then frozen. To reheat, 5 to 8 minutes at 180°C is enough and the soft crumb comes back. This makes a double batch well worth it, especially when a barbecue evening is planned. If you are short on time, our quick Thermomix® rolls are a faster option with no long resting time. For more on kneading with the Thermomix®, we have a dedicated page on that topic.
Note for TM31 users: 500 g of flour is the Vorwerk maximum for the TM31. We recommend kneading the dough in two portions to be safe.
From plaited loaves to pretzels: our Thermomix® bread section is your overview of all bread recipes.
Goes well with: Coleslaw.
