Eggless Burger Buns

Light, tender, and flavorful, these homemade burger buns are surprisingly very easy to make!

People who know burgers know the buns are just as important as the patty and toppings, freshness is the key!
I find store bought burger buns stale and lacking in the fresh, soft, and fluffy texture. Home-made is thousand times more flavorful and better than store bought ones which are laden with high fructose corn syrup, preservatives and artificial dyes.

I have perfected this recipe, 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.

You can easily make them vegan by replacing butter with oil, and milk with plant based milk.
Elevate your burger game with these delicious homemade burger buns. Light in texture and high in flavor!


1. Make sure to knead the dough very well.If using a stand mixer you might need less amount of liquid for the dough

2. The milk / water used for making the dough should be warm.

3. Make sure you use your yeast according to package directions. I used instant active yeast.

4. The buns will stay good for 3-4 days in an airtight container at room temperature.

5. Make sure the dough is soft, it should not be dense.


  • 4 cups Bread flour / All purpose flour

  • 2.5 tsp yeast / 1 packet of instant active yeast

  • 1 tsp salt

  • 2 tbsp sugar

  • 1.5 - 2 cups warm milk / plant based milk / water ( add gradually )

  • 2 tbsp room temperature butter / olive oil


1. In a bowl take flour. Add sugar and salt, give it a mix.

2. Now add instant active yeast and mix again.

3. Make a hole in the center of the flour. Add softened butter and gradually add milk to make a dough. The dough would be sticky.

4. Take the dough on to a dusted surface and knead for minimum 10-15 min till it becomes smooth and stretchy. Stretch and knead. ( You can use a stand mixer if you have )

The dough should be soft always, if it feels dense, add a little more milk.

5. Once the dough is kneaded well, cover and let it proof in a warm place for 1 hour or till it doubles. I used the Instant-Pot on yogurt mode, medium setting.

6. After the dough has proofed, take the dough out on to a dusted surface, then gently flatten and divide into 8-10 equal parts for medium sized buns.

7. Roll each dough into round balls and place on baking tray. Cover and let it rest for another 60 min.

( You can slightly flatten the dough balls for a wider bun )

They will double after the proofing time.

8. Brush the tops with milk. Sprinkle some sesame seeds ( if you want ) and bake at 375F / 190 C for 20-25 min or till the tops are golden.

9. Immediately after the buns are baked, brush with butter and cover for about 30 min.

10. Burger buns are ready to be enjoyed.



Indu said...

Hi... lovely golden buns . Can you let me know if you have used both the top and bottom rods for baking these buns?