I love this recipe because the buns turn out soft on the inside with a lightly golden crust. The layered shaping method makes them extra special and perfect for serving with burgers or savory fillings.
I also enjoy making these buns from scratch because the dough is simple to prepare and the homemade flavor is always worth it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
500 g flour 15 g granulated sugar 10 g instant yeast 8 g salt 1 egg 50 ml sunflower oil 270 ml water 1 egg, for brushing Sesame seeds
Directions
I place the flour, sugar, instant yeast, salt, beaten egg, sunflower oil, and lukewarm water into a large bowl.
I mix everything together and knead the dough for about 10 to 12 minutes until smooth and elastic.
I cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
I divide the dough into 10 equal portions, about 83 grams each, and shape them into balls.
Next, I take each dough ball and divide it again into 3 smaller pieces. I shape each piece into a small smooth ball.
I roll each small dough ball into a round circle about 9 cm wide and stack the three layers together.
I place the shaped buns onto a baking tray lined with parchment paper.
I brush the tops with beaten egg and sprinkle sesame seeds over them.
I let the buns rise again for about 30 minutes until puffy and doubled in size.
I bake them in a preheated oven at 200°C for about 12 to 15 minutes until golden brown.
I sometimes add black sesame seeds or poppy seeds for extra flavor and texture.
For a richer dough, I like replacing part of the water with warm milk.
I also enjoy brushing the buns with melted butter after baking for extra softness.
Storage/Reheating
I store the burger buns in an airtight container at room temperature for up to 3 days.
To reheat, I warm them in the oven for a few minutes or toast them lightly before serving.
I can also freeze the buns for up to 2 months.
FAQs
Why are the buns divided into three layers?
The triple layers create a soft pull-apart texture and give the buns a unique appearance.
Can I use milk instead of water?
Yes, I can replace some or all of the water with milk for softer buns.
How do I know when the buns are baked?
The tops should be golden brown and the buns should sound slightly hollow when tapped.
Can I make the dough ahead of time?
Yes, I can refrigerate the dough overnight and bake the buns the next day.
What can I serve with these burger buns?
I use them for burgers, sandwiches, or even as soft dinner rolls.
Conclusion
These triple burger buns are soft, fluffy, and perfect for homemade meals. I love their layered texture and golden sesame topping, which make them both beautiful and delicious. They are a wonderful homemade alternative to store-bought burger buns and always taste fresh and comforting.
Triple Burger Buns that are soft, fluffy, and perfectly golden with a delicious sesame topping. Ideal homemade burger buns for burgers, sandwiches, and family meals.
Author:Emma
Prep Time:2 hours 55 minutes
Cook Time:15 minutes
Total Time:3 hours 40 minutes
Yield:10 servings
Category:Bread
Method:Baking
Cuisine:Dutch
Diet:Vegetarian
Ingredients
500 g all-purpose flour
15 g granulated sugar
10 g instant yeast
8 g salt
1 egg
50 ml sunflower oil
270 ml lukewarm water
1 egg, for brushing
Sesame seeds
Instructions
In a large bowl, combine the flour, sugar, instant yeast, salt, beaten egg, sunflower oil, and lukewarm water.
Mix well and knead the dough for 10–12 minutes until smooth and elastic.
Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
Divide the dough into 10 equal portions (about 83 g each) and shape them into balls.
Take one dough ball and divide it again into 3 smaller pieces. Shape each piece into a smooth ball.
Roll each small dough ball into a round disc about 9 cm wide and stack the three layers on top of each other. Repeat with the remaining dough.
Place the buns on a parchment-lined baking tray. Brush with beaten egg and sprinkle with sesame seeds. Let rise for another 30 minutes until doubled in size.
Bake in a preheated oven at 200°C (390°F) for 12–15 minutes until golden brown.
Notes
Use lukewarm water for the best yeast activation.
Keep an eye on the baking time since ovens may vary.
These buns are delicious for burgers, sandwiches, or sliders.
Store in an airtight container for up to 2 days.
