There’s something incredibly satisfying about baking your own burger buns at home. Not only do they taste better than store-bought, but you also know exactly what’s going into them. And the best part? You don’t need any eggs, fancy mixers, or baking tools. Just your hands, simple pantry ingredients, and a little love.
In today’s post, I’ll show you how to make soft, fluffy, eggless burger buns that are perfect for burgers, sandwiches, or even toasted with butter and chai. This is a foolproof, beginner-friendly recipe that delivers bakery-style results—every time!
⭐ Why You’ll Love This Recipe
- ✅ Eggless & Vegetarian – Perfect for families who avoid eggs.
- ✅ No fancy equipment – You don’t need a stand mixer or dough hook.
- ✅ Beginner-friendly – Easy enough for first-time bakers.
- ✅ Versatile – Great for burgers, sandwiches, pav bhaji, or even bun maska!
📝 Ingredients You’ll Need
Here’s everything you need to make these homemade burger buns:
| Ingredient | Quantity |
| All-purpose flour (maida) | 300 g |
| Granulated sugar | 13 g |
| Salt | 6 g |
| Instant yeast | 12 g |
| Warm water (for yeast) | 180 ml (110°F/43°C) |
| Additional water | up to 50 ml (if needed) |
| Melted butter (unsalted) | 20 g + 2 tbsp for brushing |
| Oil | 1 tbsp (for greasing) |
| Sesame seeds (optional) | For topping |
🥣 Step-by-Step Instructions
Step 1: Activate the Yeast
In a small bowl, mix 180 ml of lukewarm water with 13 g of sugar. Stir until the sugar dissolves, then add 12 g of instant yeast. Mix gently and cover the bowl. Let it sit in a warm spot for 5–10 minutes until it becomes frothy on top.
Pro Tip: Want your yeast to last longer? Store it in an airtight container in the freezer. It will stay fresh for months!
Step 2: Prepare the Dough
In a large mixing bowl, combine 300 g of all-purpose flour with 6 g salt. Stir them well before adding the yeast mixture. This prevents salt from killing the yeast.
Add the activated yeast mixture and start kneading the dough. If it feels too dry, gradually add up to 50 ml of warm water, one tablespoon at a time.
Once the dough comes together, transfer it to a clean surface. Add 20 g of melted butter and begin kneading. It will be sticky at first—don’t worry! Just keep using the stretch and fold method for 5–7 minutes. The dough will eventually become smooth, elastic, and slightly tacky.
Step 3: First Proofing
Shape the dough into a tight ball and place it in a greased bowl. Cover with a clean towel or cling wrap and let it rest in a warm place until it doubles in size. This usually takes 30–40 minutes, depending on your room temperature.
Step 4: Divide and Shape
Once the dough has doubled, punch it down gently to release the air. Weigh the total dough and divide it into equal portions (about 80 g each).
Shape each portion into a ball by tucking in the sides and sealing at the bottom. Roll each one on the counter to form smooth balls.
Place them on a baking tray lined with parchment paper or a baking mat, leaving space between each bun.
Step 5: Second Proofing
Cover the tray loosely with a towel and allow the buns to rise again until they double in size—another 30–40 minutes.
Step 6: Bake the Buns
Preheat your oven to 190°C (375°F) for 10 minutes. Once the buns have risen, brush the tops with melted butter and optionally sprinkle black and white sesame seeds for that classic bakery look.
Bake for 20–25 minutes or until the tops are golden brown. Ovens vary, so keep an eye on them after 20 minutes.
Step 7: Final Touch for Softness
As soon as the buns are out of the oven, brush them with more butter and cover with a clean kitchen towel for 10–15 minutes. This traps the steam and keeps the buns soft and fluffy from inside.
📌 Serving Ideas
- Use them for homemade veggie burgers
- Pair with aloo tikki or paneer patties
- Serve warm with butter and chai
- Toast with garlic butter for a mini bun pizza
🍞 Storage Tips
- Store in an airtight container at room temperature for up to 2 days.
- For longer storage, wrap tightly and freeze for up to 1 month.
- Reheat in the oven or microwave before serving.
💡 Pro Tips for Perfect Buns
- Always use lukewarm water—hot water will kill the yeast.
- Knead until smooth. Don’t skip the stretch and fold technique.
- Proof until double in size, not just for a fixed time.
- Cover hot buns with a towel after baking for extra softness.
🙋 FAQ
Q. Can I use whole wheat flour instead of maida?
Yes, but buns will be denser. Try using 50:50 ratio of wheat and maida for a healthier option with good softness.
Q. My buns didn’t rise, why?
It’s likely your yeast is not fresh or water was too hot. Always activate yeast first to check.
Q. Can I skip sesame seeds?
Absolutely! They’re just for look and texture.
Soft & Fluffy Eggless Burger Buns
Prep Time: 20 mins | Proofing Time: 1.5 hrs | Bake Time: 25 mins | Total Time: ~2 hrs
Yield: 6 medium-sized buns
🧾 Ingredients:
- 300g all-purpose flour (maida)
- 13g granulated sugar
- 6g salt
- 12g instant yeast
- 180ml warm water (110°F/43°C)
- Up to 50ml extra warm water (if needed)
- 20g melted butter
- 2 tbsp butter for brushing (after baking)
- 1 tbsp oil (for greasing)
- Sesame seeds (optional, for topping)
👩🍳 Instructions:
- In a small bowl, mix warm water and sugar. Stir well and add yeast. Cover and let it activate for 5–10 minutes until frothy.
- In a large bowl, mix flour and salt. Add the activated yeast mixture and start kneading.
- If the dough feels dry, add a little extra water (one tablespoon at a time).
- Transfer to a clean surface and add melted butter. Knead using stretch-and-fold motion for 5–7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and proof for 30–40 mins until it doubles in size.
- Punch down the dough, divide into 6 equal portions (80g each), and shape into round buns.
- Place on a lined baking tray, cover, and allow second proofing for 30–40 mins until doubled.
- Preheat oven to 190°C (375°F). Brush buns with melted butter and sprinkle sesame seeds.
- Bake for 20–25 mins until golden brown. Brush again with butter after baking and cover with a kitchen towel to keep soft.
📌 Notes:
- Store in an airtight container at room temp for 2 days or freeze for 1 month.
- You can use a 50:50 mix of whole wheat and maida for healthier buns.
- To check if yeast is active, ensure it bubbles during activation.
💬 Loved this recipe? Leave a comment below and tag @bakewithneetu on Instagram if you try it!
❤️ Loved This Recipe?
If you enjoyed this recipe, please leave a ⭐ rating or comment below!
Don’t forget to tag me on Instagram @bakewithneetu if you try it.
And for more simple eggless baking, check out my Eggless Oreo Brownie or Bun Maska Recipe.
