The Fresh Loaf

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King Arthur yeasted burger buns

Benito's picture

King Arthur yeasted burger buns

We felt like having fish burgers for dinner but only made that decision this morning.  So without any time to make sourdough buns I decided to try making buns with KA’s yeasted burger bun recipe.  Since these are enriched they should still have good flavor even without the benefit of the added sourdough.


Buns (for 4 buns measurement in brackets)

  • 420g (210g) King Arthur Unbleached All-Purpose Flour
  • 170g to 227g (85-114g) water, lukewarm*
  • 2 tablespoons 28g (1tbsp 14g) butter, at room temperature
  • 1 large egg (½)
  • 50g (25g) sugar
  • 1 1/4 (5/8) teaspoons salt
  • 1 tablespoon instant 9g (½ tbsp 4.5g) instant yeast

*For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.

Butter glaze

  • 3 tablespoons 43g (1.5 tbsp 22 g) butter, melted; divided

Seed topping (optional)

  • 1 large egg white* whisked with 2 tablespoons cold water
  • sesame seeds, or the seeds of your choice

*For added richness and color, add the yolk left over from separating the egg to the dough above. 



  • To make the dough: 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 until it's nearly doubled in bulk, about 1 to 2 hours.
  • To shape the buns: Gently deflate the dough and divide it into eight pieces (about 100g each); to make smaller or larger buns see "tips," below. Shape each piece into a ball.
  • Flatten each dough ball with the palm of your hand until it's about 3" across.
  • Place the buns on a lightly greased or parchment-lined baking sheet. Cover and let rise until noticeably puffy, about an hour. Toward the end of the rising time, preheat the oven to 375°F.
  • Brush the buns with about half of the melted butter. To make seeded buns, brush the egg white/water mixture right over the melted butter; it'll make the seeds adhere. Sprinkle buns with the seeds of your choice.
  • To bake the buns: Bake the buns 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. If you've made seeded buns apply the melted butter carefully, to avoid brushing the seeds off the buns.
  • Cool the buns on a rack before slicing in half, horizontally. Use as a base for burgers (beef or plant-based) or any favorite sandwich filling.
  • Storage information: Store leftover buns, well-wrapped, at room temperature for several days; freeze for longer storage.



Kistida's picture

I'm sure dinner's gonna be amazing! (salivating here)

- Christi

Benito's picture

Thank you Christi, they were a quick way to make buns and so much better than store bought.


justkeepswimming's picture

And yours have more visual appeal to boot. Those look so good!


Benito's picture

Thank you Mary, kind of you to say.  I can report back that these are tasty, super tender and soft but strong enough to handle the weight of the fish and toppings without flattening out.


deblacksmith's picture

I have been making this basic recipe for years.  It is my go to dough for hamburger buns.  One difference is I use KA bread flour and I often start the dough the afternoon or night before and fridge overnight.  I not a fan of sourdough so almost 100 percent of my breads are yeasted with commercial yeast but many time I make a "starter" with commercial yeast "a poolish" but not for buns.  The egg really adds to these buns and not something in store buns where cheap is the name of the game.

They are a great sandwich bun too for ham, roast beef, BBQ you name it.   

Benito's picture

Yes, having now made them and eaten one, I must agree that they are great tasting buns.  The enrichments with butter and egg really give the crumb a tender softness yet they are still sturdy enough to carry the weight of the sandwich without becoming flattened.  


MontBaybaker's picture

Those look great, Benito.  Check out the KQ Potato Burger Bun recipe too (uses instant potato flakes).  I've made it many times with consistent success, sometimes as smaller dinner rolls which I did for big family potlucks pre-covid.  They freeze well too.  

Benito's picture

I actually have a sourdough potato bun recipe saved that I was planning to try, but again, you need to plan ahead for the levain and the potato of course.  Thank you,

MTloaf's picture

The KAF recipe is my go to recipe for burger buns. They are soft, hold up well and keep ok in the freezer but I wish they didn’t call for so much sugar. I am still searching for something better.  I recently saw a recipe from Tartine for sweet potato buns that looks interesting but more involved and I may give them a try. 

Benito's picture

Thank you Don, regarding the sugar have you tried this recipe with less?  I can’t see why you couldn’t. Next time I’d like to make sourdough potato buns.