How to bake buns

The following recipe created quite a stir when “Moomie” first posted it on our online community. Baker after baker tried these buns and declared them THE BEST. Soft, vaguely sweet and golden-yellow from the butter and egg, these simple buns are perfect for burgers, but also fine for any kind of sandwich.

How to bake buns

Ingredients

  • 3/4 to 1 cup (170g to 227g) lukewarm water*
  • 2 tablespoons (28g) butter, at room temperature
  • 1 large egg
  • 3 1/2 cups (418g) King Arthur Unbleached All-Purpose Flour
  • 1/4 cup (50g) sugar
  • 1 1/4 teaspoons (8g) salt
  • 1 tablespoon instant yeast
  • 3 tablespoons (43g) butter, melted

Instructions

Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.

Cover the dough, and let it rise for 1 to 2 hours, or until it’s nearly doubled in bulk.

Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3″ across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.

Brush the buns with about half of the melted butter.

Perfect your technique

How to bake buns

Homemade hamburger buns

Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.

Cool the buns on a rack.

Tips from our Bakers

Join King Arthur baker Martin Philip and his family as they bake Beautiful Burger Buns together, start to finish. (And turn the dough into mouth-watering cinnamon rolls!) Watch Martin Bakes at Home – Burger Buns & Cinnamon Rolls now.

Making homemade hamburger buns is easy if you plan ahead. Your guests will be so impressed to learn your soft, fluffy buns are homemade!

Note: This post contains affiliate links, which means I make a small commission if you purchase any of the items in my links – at no cost to you. Thanks for supporting Domestic Dreamboat!

It’s getting really close to hamburger season. So close I can almost taste it. There’s not much better than a homemade burger, so why not make Homemade Hamburger Buns too?

Have you ever made your own hamburger buns? It’s time to start! The first time I made my own hamburger buns, it wasn’t even on purpose. Burgers were on the menu for dinner that night, but we didn’t have any buns. I couldn’t get to the grocery store, so I made my own.

You really can’t beat the taste of fresh baked bread. I used to beg my mom to make fresh bread in her bread machine every couple of days. It’s just so good! Now I make my own, without a machine.

These hamburger buns are a little different than regular old sandwich bread in that they have egg, butter and sugar added to them – they are enriched. I made these ones with all white flour, but of course, you could exchange part or all of the white flour for whole wheat, if you wish. Like any bread, you won’t be able to make these at the last minute. They take almost 4 hours until they’re done.

How to bake buns

How to make Homemade Hamburger Buns

The recipe starts by adding the yeast, a little flour and warm water to a bowl to proof. You’re waiting for the yeast to start to get foamy.

Once that happens, you add the egg, butter, sugar, salt and flour and knead it all together. If you make bread (or any baked goods) a lot, consider investing in a good stand mixer. If you bake only occasionally, kneading by hand is fine too.

How to bake buns

Then you make the dough into a ball, coat it with a little oil, cover it up and forget about it – at least for the next couple of hours…

How to bake buns

When it looks like this. The dough will have doubled in size.

How to bake buns

Now we need to cut the dough into bun-sized pieces. This is where you need to do a bit of thinking. What are you using the buns for? If you’re looking for medium sized buns, cut the dough into 10 equal pieces. Are they for large (1/2lb) burgers? If so, only cut the dough into 8 pieces. For small sliders, do 12-14 pieces. Form the dough into balls, tucking the ends under the bottom. Slightly flatten the balls with the palm of you hand, and cover them back up to rise again.

How to bake buns

Once they’ve risen, and they start looking like real buns, you need to get them ready for baking. This includes brushing with an egg wash, and sprinkling on some sesame seeds (or poppy seeds, or onion, or cheese or whatever you want). The egg wash helps them get nice and brown in the oven. Then stick them in the oven.

How to bake buns

Don’t they look good? Let them cool for a bit and you’ll be ready to go. Since these aren’t loaded with preservatives like store-bought buns, they get stale a little faster. That means you’ll want to eat them when they’re fresh, or freeze them right away. Don’t refrigerate fresh bread, because it makes it dry and hard. Room temp or freezer for your bread, always.

Homemade Hamburger Buns Nutrition Notes:

You can replace some of the all purpose flour with whole wheat flour to increase the fiber in these homemade hamburger buns. I’d recommend not using more than half whole wheat flour (1 1/4 cups) to avoid affecting the texture and flavor of your buns.

Make delicious Baked Pork Buns (Banh Bao Nuong) at home with this easy recipe. Fluffy sweet buns are filled with savory pork and baked until golden. These Baked Pork Buns are even better than the bakery version and so amazing when freshly made at home. This easy recipe with video takes you through the steps for making a basic sweet dough, the savory meat filling and baking the buns to golden perfection. The recipe is super versatile. Make the buns with any filling of your choice, meat or vegetarian. These delicious Baked Pork Buns are a guaranteed winner!

How to bake buns Jump to Video Jump to Recipe Card

Notes on the Baked Pork Buns (Banh Bao Nuong) Recipe, Tips and Tricks

Substitute the pork with any meat or vegetarian filling of your choice. I like the convenience of the Noh Chinese Barbecue Seasoning Mix but if you’re not a fan of the red food coloring, try my recipe for homemade Roast Pork (Xa Xiu) marinade or use any marinade you like.

The corn starch and water mixture is a binder and helps the filling stick together. Avoid cooking off all the liquid. The starch continues to absorb the liquid as it cools.

The dough should be soft and moderately sticky. During mixing, if the dough is too wet or too dry, add more flour or water, 1 Tbsp at a time and mix together. It is common for the dough to stick to the bottom of the mixing bowl. As long as the dough holds its shape and doesn’t ooze, then it’s not too wet. At the same time, avoid adding too much flour which results in a dry and heavy bun.

The dough resting times may varying depending on the air temperature. It typically takes about 1 1/2 hours for the dough to double in size when the air temperature is approximately 72 F (22 C). To speed up the process, use a warm oven. Turn on the oven light or warm the oven and then turn off heat.

Avoid using too much flour when working with the dough and rolling into buns, just a light dusting is needed. The dough should be moderately sticky. Don’t over-shape the buns. Work quickly and make rough buns. During the second resting period, the buns will rise evenly into nice, round buns.

Place a pan of hot water on the bottom oven rack. This generates steams and keeps the buns moist during baking. This trick is great for getting a soft, moist texture for any baked goods.

Store the Baked Pork Buns at room temperature for 1 day. After this time, refrigerate and enjoy within the week. To reheat, warm in the toaster oven or microwave on Low power for 20-30 seconds. Freeze the Baked Pork Buns for up to 3 months.

How to bake buns

Easter is a time to enjoy all kinds of delicious treats, including that classic favourite – hot cross buns.

But instead of throwing the same old supermarket six-pack into your trolley, why not have a go at making some hot cross buns yourself?

If you’re not an accomplished home baker, here’s a super-simple hot cross bun recipe created by Trudi Nelson.

Baking some delicious hot cross buns with the new GLAD TO BE GREEN Compostable Bake Paper means you’ll also be making a better choice for the environment.

Whether you’re a traditional raisin fan or you like a more chocolatey bun, you’ll know exactly what’s going into the cooking process.

Part of the new GLAD TO BE GREEN Range the compostable bake paper is great for lining your tray – its natural brown paper is unbleached and chlorine-free. Non- stick guaranteed, it also has double-sided non-stick coating so you don’t need to use masses of extra oils and grease.

It also means less mess and easy clean up with no need to wash your trays and surfaces – which, is a big win.

But the biggest win of all if you’re trying to cut back on household waste: GLAD TO BE GREEN Compostable Bake Paper is certified* home compostable after use and can be safely returned back to the earth, diverting waste from landfill.

For more tips and tricks, click here. This is also a great place to start if you’re looking for some other Easter inspiration and ideas.

*certified compostable to AS4736 and AS5810 standards.

This article and video was created for GLAD

This recipe is part of our collection of Fried & Baked Dim Sum Dishes. Sign up for our newsletter to get recipes, dining tips and restaurant reviews throughout the year!

Baked pork buns are filled with the same roast pork, known as char siu, found in their more traditional steamed counterparts. This version is made with a slightly sweet and yellow-colored dough that is usually found in cha chaan teng (a type of Chinese diner) dinner rolls.

Baked pork buns are a quintessential Chinatown pastry — you’ll find them for sale alongside pineapple buns, butter buns and egg tarts at any neighborhood bakery. I also enjoy stopping to buy a baked pork bun to bring home and enjoy with a cup of tea.

This recipe uses a “sweet dough” that’s ready to start forming into buns after only an hour of rising time. If you invest an hour to make all 20 buns, you’ll be left with a freezer full that will last you for weeks to come.

November 7, 2019 Update: The recipe below has been updated to reflect reader feedback about the amounts of water and yeast necessary for the dough!

Can you share any expert tips from your experience making baked pork buns? Want to ask a question before you try making it yourself? I’d love to hear from you in the comments section below!

Baked Pork Buns Recipe

Makes: 20 | Prep Time: 3 Hours | Cook Time: 30 Minutes
Adapted From: Chubby Hubby

Ingredients

Dough:
2 cups bread flour
2/3 cups all-purpose flour
2 teaspoons active dry yeast
2/3 cups sugar
1/4 cup lard
1 egg
3/4 cup water

Filling:
1/2 cup water
1/2 pound char siu, diced
1 tablespoon sugar
2 teaspoons soy sauce
1 teaspoon rice wine
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon toasted sesame oil
1 tablespoon cornstarch dissolved in 1 tablespoon water

Directions

1. If using dry yeast, take 1/4 cup of the water and warm it up. Pour the yeast into the warm water. Stir once and let it sit for 5 minutes or until the surface becomes foamy.

2. For the dough, combine the remaining ingredients together and knead until soft and elastic. The texture should be silky and smooth. Pat the dough into a ball. Oil a large bowl and place the dough into the bowl. Cover with cling wrap and place in a warm spot of your kitchen for an hour so that the dough can rise.

3. For the filling, in a small saucepan, mix together water, the sugar, the soy, rice wine, oyster sauce, hoisin sauce, and sesame oil. Cook the sauce over medium heat until it bubbles. Stir in the cornstarch mixture and cook for 1 minute, stirring. The sauce should thicken considerably. Remove from the heat and add in the diced char siu. Cool to room temperature.

4. Divide the dough into 20 equal sized pieces. Work one at a time. Take one piece and knead to a round shape then press it flat. You should try and work so that the edges of the dough circle are thinner than the middle of the circle, which you want a bit thicker.

5. Take a heaping teaspoon of the char siu filling and place it in the middle of the circle. Pull the edges over the filling and try to pinch the dough together so that the bun is completely sealed. Bring the edges together, pinching gently and also twisting.

6. Set aside the buns on either a floured tray or tray with greaseproof paper on it. Place it so that the side with the pinched seal is at the bottom. Do this with all 20 pieces until you have 20 buns.

7. Set the buns aside for 30 minutes so that the dough can ferment a little more. Preheat your oven at this time to 350 degrees.

8. Before you put the buns in the oven, brush the surface of each bun with some of the egg wash (beaten egg). Bake for 20-25 minutes or until golden brown. To check for doneness, tear one of the buns in half and see if the bread is baked through or if it is still doughy.

9. As soon as they come out of the oven, quickly brush the surface of the buns with a touch of sugar syrup. This gives the buns a lovely glaze. You can eat a couple of these now but if you want to store them, you can keep them in the fridge or freezer. If reheating from the fridge, warm them up at 350 degrees for 5-10 minutes. If from the freezer, let them defrost first.

Learn more about Baked Pork Buns from these Experts:

HT: Photo by Jess Lander via Wikimedia Commons.

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Yael Shochat shares the secret behind Ima Cuisine’s world famous hot cross buns.

How to bake buns

Megan Wood is a food, travel and lifestyle writer based in Auckland.

The origins of the humble Hot Cross Bun date back to pre-Christian times and were thought to be medicinally potent, perhaps the spices were thought to ward off disease?

Growing up in a strict Catholic family, Easter was all about lent and going to lengthy church services and having unsightly ashes smudged on my forehead on Good Friday and my mum not letting me wipe it off.

I used to associate the cross on the deliciously sweet buns my mum would bring home at that time of year as a strange spectre and I never really warmed to them.

As I have grown into something akin to an adult, however, I have grown to love the spicy, soft aroma-filled pillows of delight that descend upon us at this time of year.

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I am personally a non-traditionalist (don’t hate me), but I have sought the advice of wise hot cross bun lovers from far and wide to compile the five best hot cross buns in Auckland. Oh, and if you are like me and love baking we have some DIY hot cross bun recipes for you.

Ima owner Yael Shochat’s signature vanilla bean custard cross hot cross buns are world-famous and out-of-this-world scrumptious. The team averages selling out 300 in under an hour so best to get in early. 53 Fort St, Auckland CBD

Daily Bread

Pt Chevalier’s sourdough experts slowly ferment their sourdough hot cross buns for a bun rich in flavour, and springy and moist in texture. They’re also packed with fruit and spices and finished off with a sticky glaze. We advise pre-ordering online to avoid disappointment. Point Chevalier, Auckland CBD, Newmarket, Ponsonby, Belmont.

Wild Wheat

Pioneers of sourdough bread in Auckland, Wild Wheat’s award-winning and handcrafted buns come with fruit, spice, and all things nice. Mt Eden, Howick, and Belmont

Bread & Butter Bakery and Cafe

Bread & Buttery Bakery make glazed bun standouts, which benefit from a slow fermentation process, and organic ingredients. Grey Lynn, Ponsonby Central and Milford

La Voie Francaise

The shiny beauties from Balmoral’s favourite French bakery are light, fluffy and packed with fragrant spices, and citrus peel. Shop 4, 875 Dominion Rd, Mt Roskill

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Baking your own

If you are feeling the knead to make your own hot cross buns this year (knead, get it?) we have a selection of recipes to suit everyone and even a few clever ways to use up leftover buns – on the rare chance you don’t eat them all.

The recipe below, shared by the team at Ironclad, mixes up the fruit choice in these buns, which might be just the perfect thing if you are looking for something different, we also have ideas for the traditionalist below too.

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Read More

  • Yael Shochat’s hot cross buns: from Ima to your kitchen at Easter – NZ Herald
  • Jamie Oliver’s cheese and chive hot cross bun Easter recipe sparks outrage – NZ Herald
  • Your guide to Easter – NZ Herald
  • Marshmallow eggs named as Kiwis’ favourite Easter treat – NZ Herald

Ironclad Super Spicy Cranberry and Currant Hot Cross Buns

Sticky and almost crunchy on the outer with a chewy fruity centre, the spices in these buns create the most glorious aroma. They should be served straight from the oven with lashings of butter.

Ingredients

¾ cup milk plus a little extra
1 t black cardamom seeds or 8 cardamom pods squashed
3 inch cinnamon stick in bits
2 star anise
5 black pepper corns

1 Tbsp yeast
1 Tbsp flour
¼ cup brown sugar

1 cup dried cranberries
1 cup dried currants
½ cup glazed mixed peel
2 small eggs
1 tsp vanilla essence

100 g soft butter
3½ cups strong white flour
2 Tbsp mixed spice
½ tsp salt

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For the paste:
½ cup water
1/2 cup flour
¼ tsp salt

For the glaze:
2 Tbsp maple syrup

Directions

Bring milk, cardamom, cinnamon, star anise and black pepper to the boil in a small saucepan. Turn off the heat and let steep for 15 minutes.

Blitz the milk and spices in your bullet on high speed till the spices are finely ground. Measure the milk and spices mix and top up with extra milk to make ¾ c in total. *** you can blitz the whole green cardamom pods.

Heat milk and spices to just warm and sprinkle yeast, 1 t of the brown sugar and 1 T flour on top and leave in a warm place for 5 – 10 minutes till frothy.

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Beat in the egg then add dried fruit, peel and vanilla and leave to soak for 10 minutes.

Stir the softened butter, 3 cups of flour, salt, and the mixed spice into the wet ingredients.

Sprinkle remaining half cup of flour onto the bench and tip sticky dough onto this and knead for 10 – 15 minutes till dough is shiny and elastic. Add more flour if the mixture is sticking to the bench.

Form into a ball and place in a lightly oiled bowl covered in a tea towel. Leave to rise in a warm place till doubled in size. This might take a couple of hours depending how warm the day is. If it’s cold, place the bowl in the oven with just the light on. This will provide enough warmth for the dough to prove.

Tip dough onto a lightly floured bench and knead for 10 minutes. Poking in any dried fruit that escapes! And adding more flour if it gets to sticky. The dough should never get dry and crumbly.

Form the dough into a ball and chop into 4 equal quarters. Place one quarter to the side. Chop remaining 3 pieces into 4 pieces each to from 14 equally sized dough balls. Arrange 12 of these balls in your lightly greased Ironclad Pan. And add the leftover two balls to the quarter you put aside earlier.

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Mix flour and water paste together, stirring well to remove all lumps and pipe a cross pattern on top of the buns.

Leave to rise for an hour in a warm place

With the extra dough, form into large dough ball, place on a greased baking tray or Lil’ Legacy Pan, pipe a cross on the top and leave to rise for one hour.

Bake at 180C for 30 minutes for the little buns and an extra 5–10 minutes for the larger bun.

Remove from oven, brush with maple syrup and serve immediately with lashings of butter.

More bake-your-own bun inspiration

For the traditionalists and the fruit haters we have more hot cross bun recipes to please.

How to Bake Buns

How to bake buns

Just a pic of the supplies:)

How to bake buns

Mix the yeast into the water.

How to bake buns

How to bake buns

Then add the oil 😀

How to bake buns

How to bake buns

Weight the flour up to 400 Gram (I’m making double posion so thats 800 Gram).

How to bake buns

How to bake buns

How to bake buns

How to bake buns

It took me ca. 2 minuts to mix it all together.

How to bake buns

Let rise (ca. 15 minuts).

How to bake buns

Pour some milk into a bowl.

How to bake buns

If you have any seeds put them on some dishes.

How to bake buns

Cut the dough into buns.

How to bake buns

Once finish, it looks like this. Let them rise.

How to bake buns

When the buns look like this go to the next step.

Put them in the oven and bake. In my oven i was baking them for 12 minuts at 180 degrees and it looks like this —->

Easter is a time to enjoy all kinds of delicious treats, including that classic favourite – hot cross buns.

But instead of throwing the same old supermarket six-pack into your trolley, why not have a go at making some hot cross buns yourself?

If you’re not an accomplished home baker, here’s a super-simple hot cross bun recipe created by Trudi Nelson.

Baking some delicious hot cross buns with the new GLAD TO BE GREEN Compostable Bake Paper means you’ll also be making a better choice for the environment.

Whether you’re a traditional raisin fan or you like a more chocolatey bun, you’ll know exactly what’s going into the cooking process.

Part of the new GLAD TO BE GREEN Range the compostable bake paper is great for lining your tray – its natural brown paper is unbleached and chlorine-free. Non- stick guaranteed, it also has double-sided non-stick coating so you don’t need to use masses of extra oils and grease.

It also means less mess and easy clean up with no need to wash your trays and surfaces – which, is a big win.

But the biggest win of all if you’re trying to cut back on household waste: GLAD TO BE GREEN Compostable Bake Paper is certified* home compostable after use and can be safely returned back to the earth, diverting waste from landfill.

For more tips and tricks, click here. This is also a great place to start if you’re looking for some other Easter inspiration and ideas.

*certified compostable to AS4736 and AS5810 standards.

This article and video was created for GLAD