Burger bun recipe | Mistakes to avoid | Industrial match parameters

— Heres a special burger bun recipe that uses no artificial improvers  with tricks , tips , F.A.Q.S and more , this simple – delicious and soft burger will cost you under 11.50 rupees per piece to make and you will never opt for any other burger bun recipe ever !









For roux -{ Roux is  a bun improver }

  • 1 1/2 tbsp maida /all purpose flour
  • 6 tbsp water

For the dough

  • 350 gms- all purpose flour/maida
  • 25 gms milk powder
  • 35 gms sugar
  • 5 gms salt 
  • 1/2 -1 cup water
  • 35 gms butter
  • milk for brushing
  • sesame seeds to sprinkle on top 

For the yeast mixture

  • 5 gms sugar
  • 1/2 cup water
  • 2 tsp instant dry yeast


  • Add the ingredients of the roux  in a pan on low heat , while stirring continuously, for about 1 min
  • Place it in a bowl and keep aside to cool
  • In a big bowl mix all the ingredients of the dough and mix it well and keep aside
  • In a smaller bowl add all the ingredients of the yeast mixture and mix it well and keep aside in a warm place to let the yeast activate for about 10 mins
  • Now add the roux and the yeast mixture in the dough with about 1/2 cup of water ( water may depend upon the consistency of the dough )
  • Now mix it well for about 2 min till everything is combined into a smooth dough that dosent stick to your hand
  • Next ,  add the butter and mix again for 10-12
  • once the dough is ready transfer into a bowl and cover with a damp muslin cloth and keep it in a hot place for about an hour or till the dough doubles in  size
  • After the dough doubles in size nock the air in the dough
  • Next , create oval shaped balls which should weigh about 100-120 gms
  • Transfer these dough balls on an oven tray and cover with damp muslin cloth and let it rise for another hour
  • Now brush the buns with milk and add sesame seeds on top
  • Bake them in the oven at 200 degrees centigrade for about 20 mins
  • If u want you can also add a dollop of butter after the buns have baked for extra shine
  • Super soft n delicious burger buns are ready




  • To ensure that your dough is ready test the dough with the windowpane test { a windowpane test is when you strech the dough and you can see light pass throug it without the dough developing any cracks , your dough is ready }
  • To make sure your dough rises beautiful place it in a preheated oven at around 120 degrees , this ensures a warm environment for the yeast , thus boosting the proofing time time into half
  • Try incorporating milk into your recipe for super soft buns , as milk acts as a universal softer in burger buns
  • Try kneading the dough on a kitchen counter in order to give you more surface area so that you can knead the dough even more effectively
  • To ensure the perfect color brush your burger buns with milk ,as when milk comes in contact with the sugar in the dough it caramelizes and gives a beautiful golden color



  1. How to know if your using the right recipe?

ans – To ensure you are using the right recipe make sure the recipe contains bread essentials like flour , sugar ,yeast , salt and fat

  1. What are the essential ingredients in a burger bun ?

ans – According to my experience a burger bun must include milk powder or milk , yeast , flour , salt , sugar ,and  a good roux mixture is essential for a soft bun.

  1. How to know if your yeast is active active  ?

ans – If u start to see large air bubbles and a froth on top of the water – yeast mixture your yeast is active .

  1. How to ensure your burger bun will turn soft and fluffy ?

ans – Adding milk and butter into the dough will surely make your buns soft and if u knead your dough well you will surely have a fluffy dough with a series of air bubbles , even proofing of your dough plays a vital role in the fluffiness and softness of your buns .

  1. How to know if your dough has proofed well ?

ans – If your dough has doubled in size with large bubbles  your dough has proofed well and is ready to be shaped.

  1. How to know if you have kneaded your dough enough ?

ans – If your dough passes the windowpane test you have kneaded the dough well and your dough is now ready for the first proofing .

  1. How to get the perfect circle shape for your bun ?

ans – In order to get the perfect shape of the bun knead the dough with the palm of your hand on the kitchen counter till it turns into an smooth ball this may take between 2-3 minutes  depending on the pressure and movement of your palm. 

  1. what is the perfect temperature to bake burger buns ?

ans- According to my experience , burger buns should be baked at an average temperature of between 160 degrees to 200 degrees depending on the oven used by you , for me personally 200 degrees works the best .



  • Do not over knead the dough , knead the dough only till it passes the windowpane test                                                                         
  •  Do not over flour the dough , the dough will remain sticky till the gluten does not develop once the gluten is developed  it itself wont stick to your hand                                                                                      
  • Adding too much of water , add only the required amount of water in the dough or else the yield will not give a perfect result.                               
  • Doing every thing in a stand mixer , you can use a stand mixer in kneading the dough but you will get better results if you knead the dough by your own hands                                                
  • Not giving a milk wash , if u do not give a milk wash to your burger buns they will not get a very nice color after they have been baked in the oven moreover the sesame seed also would not stick to your buns                
  • Being impatient , this burger bun recipe requires you to be patient while making them as if u do not let them proof well they will not rise well in the oven and will also not be airy inside                                              
  • Over baking the buns , in this burger bun recipe i have clearly mentioned the time and degrees you should bake your burger buns at , even if you are making burger buns from another recipe make sure to only bake them till they turn a little brown on the edges and in the middle
  • Under kneading the dough,as mentioned above and throughout this burger bun recipe your burger bun dough must pass the windowpane test , if you have not kneaded the dough enough it will not rise properly and will also be heavy and turn out dense
  • Not giving a butter wash  if you do not give a butter wash to your burger buns they will become dry after a while and not taste very good , so do remember to give a butter wash once your burger buns are baked


Yes burger buns do contain dairy products but not eggs , and even the dairy products can be omitted for substitutes such as almond or soy milk .

yes burger buns contain yeast , as that is the substance that makes the dough soft and fluffy it also gives the burger bun a nice shape and makes it light , without yeast your bun would not rise and would be very dense

both have the same ingredients –

However, there are significant differences in the end product due to:

  • Process – kneading time, proofing time, baking time, baking method
  • Burger buns are formed into spheres and spaced out on the baking tray, so that the buns have a circular base. This spacing is very less in the case of pav, which causes the pav to cluster together and have a square base
  • Taste – pav is definitely more sour than burger buns
  • Texture – pav is softer than burger buns, and has larger holes (larger crumb)

I personally like using the tangaon style burger bun because as it toasts well and is not even too sweet or too sour it also has a good shape and add volume to your burger

While toasting burger buns always us butter the reason being that oil spreads all across the pan and also makes the bun soggy whereas if you use butter , it stays in the middle and is also not absorbed by the burger bun thus giving you a crunchy and toasted bun

Hi, I am Dhruv Surana I was interested in cooking and baking since I was 9. I started with baking small cakes for my family on various occasions. Later as I grew up, everyone started appreciating my work. I started getting orders from my family friends too. My interest then deepened. I started the food blog ( https://www.foodblog.co.in) recently and started uploading various recipes on it. I then thought of letting others add in their recipes and get featured on the blog too. The blog is purely to showcase my passion and love for cooking. I love trying out new recipes and adding a twist from my side. Every time I get a call from someone regarding a cooking tip or help, I get really excited and happy. I love to help them out. My aim is to reach out to the maximum number of people possible and encourage young ones to cook too. My mother, maternal grandmother and Chef Pooja Dhingra have been my source of inspiration. They have encouraged me and helped me through every step very patiently. I am forever grateful to them. One thing my father always told me, is that keep trying and learning new things. There is a lot to learn from each and everyone around you and I would like to do just that.

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  • Vandana , 8 May 2020 @ 4:07 pm

    Commendable effort Dhruv! The recipe is easy to follow and very well explained. The FAQs cover almost every query. The visual presentation is equally attractive. Looking forward to more on the blog!

    • dhruvsurana13 , 18 May 2020 @ 6:15 pm

      So happy to hear you found the recipe helpful , and yes new blogs and recipes coming soon

  • Arnav Maharshi , 17 May 2020 @ 11:28 am

    I have just started cooking and when I came across this website I was amazed by the time and effort put into it. As a beginner to cooking the recipes are very easy to follow. I look forward to many more recipes.

    • dhruvsurana13 , 18 May 2020 @ 6:12 pm

      Hey Arnav , so happy you found the recipes helpful and yes new recipes will be posted every week

  • Anoushka Bhandari , 18 May 2020 @ 5:03 pm

    The recipes are very well explained and taste really good. The layout of the website is simple yet appealing. The FAQs section is really helpful.keep on adding more and more recipes. Amazing work Dhruv!

    • dhruvsurana13 , 18 May 2020 @ 6:10 pm

      Thank you so much for the positive comment 😄

  • Pritika Nayak , 18 May 2020 @ 6:07 pm

    Impressed with the eye for detail, Dhruv! I found the tips really helpful, especially giving the buns a milk wash.
    Just needed a suggestion on which brand of yeast should I purchase ?
    Goodluck with this blog, I see a masterchef in the making! Looking forward to more baking recipes.

    • dhruvsurana13 , 18 May 2020 @ 6:09 pm

      Thank you so much for the comment I use blue bird instant dry yeast it works the best , if that’s not available even cook well is a good brand

  • ปั๊มไลค์ , 31 May 2020 @ 10:35 am

    Like!! Thank you for publishing this awesome article.

  • Abhishek , 1 June 2020 @ 2:20 pm

    Hey…… I have tried a couple of cakes and they were really nice. Should try the chocolate cake.

    Best wishes 😊👍

  • Vrinda , 1 June 2020 @ 6:09 pm

    Well explained recipe and the dos and don’ts while making buns
    Keep it up and keep posting
    All the best Dhruv!!

  • AARYAN , 15 June 2020 @ 12:12 pm

    The burger bun recipe is amazing. I am really grateful to this recipe and I tried it out. It turned out better than Mcdonalds.

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    I have tried many recipes………………and they have turned out very well!!!! Very well done Dhruv!!!!!! Keep it up!!!!!!!

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