Semolina / Sooji Burger Buns

Light fluffy and rich with bit of crusty exterior. Absolute perfect canvas for any type of burger. They are super yum with a hint of sweetness and thousand times better than any store bought burger buns. I have made this recipe many times, and it turns out great every time. Below I have shared step by step pictures with all tips and tricks for the perfect buns. Read and follow the recipe exactly, and with a bit of patience you will have a batch of these perfect beautiful buns to enjoy.

Yield: 4-6 Regular sized burger buns
Prep Time: 15 minutes
Rest Time: 1 hr 40 minutes
Cook Time: 20-25 minutes

  • 2 cups semolina / farina / Sooji ( grinded for about a minute or you can  use semolina flour)
  • About 3/4  to 1 cup water to make a soft dough ( or you can use milk )
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 3 tbsp oil(I used olive oil)
  • 2 tsp yeast ( I used active dry yeast. If using instant dry yeast, add directly in step 1 below ) 
  • Milk to brush and Sesame seeds to top ( Optional ).


 1. Whichever semolina/sooji you are using coarse or fine, make sure to grind it.
 2. Make sure to knead the dough very well.
 3. If using instant active dry yeast, add it with Semolina ( sooji ) and salt,  and make a dough using just water and sugar mixture.
 4. Make sure the bun has cooled completely before slicing.
 5. The buns will stay good for  2-3 days in an air tight container or wrapped in a cling foil at room temperature.
 6.  Recommended 2 tbsp sugar gave me the perfect mild sweetness in the buns. If you want, you can use 1 tbsp.
7. The water for yeast should be warm, not water will kill the yeast which will result in flat buns.
8. If you do not see froth or bubbles after 5-10 min of activating yeast... discard the mix and start again.
9. Do not overproof the buns. 1 hour for 1st proofing and 40 minutes to 1 hr for second proofing is enough.
10. It is better to have a sticky dough than a dense one. The stickiness will reduce as the dough is kneaded and it rises.


1.  In a bowl, take grinded Semolina/Sooji  and salt. Mix together. ( If using instant dry yeast, add it too ).

2.  In another bowl, microwave or heat water with 2 tbsp sugar until lukewarm (about 40 sec).  Add yeast to it and again give it a slight mix.   Cover and let the yeast bloom for about 10 minutes until you see froth and bubbles on top.

3.  Gradually add the activated yeast mixture to semolina and make a soft dough. ( Don't add the yeast water  all at once ) it is ok if the dough is sticky. . semolina will absorb the water in sometime... don't be tempted to add more semolina(see the video below)

4.  Now, knead the dough for about 3-4 minutes to make it smooth, and roll it into a ball.

5. Cover and let the dough rest in a warm place for 1 hour. I used the instant pot as shown below.(warm place like you will use to make yoghurt)

6. After 1 hour, the dough should double in volume.

6. Punch it down and add oil.

7.  Knead the dough again for about 2-3 minutes. If the dough feels stiff or tight, use some water while kneading to make it soft. ( We want a soft dough ).

8. Once the dough is smooth and kneaded well, roll it into balls, and let them proof again for about 30-40 minutes( till they have doubled in size)

9. Once proofed, or doubled in size, brush them with milk generously. Sprinkle some sesame seeds.  Bake for 20-25 minutes at 350 F /180 C till the buns are golden brown. I use the middle or top rack of the oven.

10. Once baked, brush them with some butter, cover and let them sit for about 1/2 hour.

11. The buns are ready to be enjoyed now.



Anonymous said...

How fine do we grind the semolina?

Neha said...

Not like should still have some texture.. refer to the pic in the recipe.If your sooji is very coarse grind it for a min..if its fine,couple of pulses in grinder would do.