perfect little buns for burgersperfect little buns for burgersperfect little buns for burgersperfect little buns for burgersperfect little buns for burgersperfect little buns for burgersperfect little buns for burgersperfect little buns for burgersperfect little buns for burgersperfect little buns for burgers

A perfectly shaped, not too soft, neither too firm, somewhat rustic and obviously delicious bun, can be easy to make if you correctly balance the liquid ingredients to the dry ingredients, so it’s easy to knead (several times) and if you give the buns the space they need to rise and to bake beautifully !

It’s all a question of ratios, 3 parts dry to 2 parts liquid ingredients. All water is fine for the liquid ingredients but using a half milk half water ration will make it moister.

When it comes to the dry ingredients, all-purpose white flour is okay but mixing in some bread flour as well as whole-wheat flour is tastier and the magical addition of malted barley flour (or malt extract) will add a nutty, slightly sweeter and deeper flavour.

In addition, not adding the oil to the dough beforehand and waiting to use it on the work surface as well as your hands when kneading (several times at different intervals because it’s so much better), will make the whole process easier and less messy without dusting flour everywhere. Trust me !

And finally, enough space around each bun, for the rising as well as the baking will make the difference between buns that can stick to one another and flatten out or buns that will beautifully rounded and domed.

Summer and thus barbecue season as well as grilled hamburgers season is upon us, so perhaps give it a try … :)

perfect little buns for burgers


9 x 65 grams each


  • 375 grams (3 cups) mixed flours (1 cup whole-wheat or bread flour + 2 cups white all-purpose flour)
  • 8 grams (3 tsp) barley malt extract powder
  • 125 ml (1 cup) water, slightly warm
  • 125 ml (1 cup) milk, room temperature 
  • 4 grams (1 tsp) dry active yeast
  • 7,5 grams (1 ½ tsp) fine sea salt
  • 15 grams (3 tsp) golden cane sugar
  • 37,5 grams (3 tbsp) olive oil (or half olive oil & half melted butter)
  • 25 grams (3 tbsp) mixed seeds and/or grains (or 1 tbsp more if you would like to have seeds inside the buns too)


  • combine the whole-wheat flour, all-purpose flour and malt extract and salt together and set aside
  • mix the warm water, milk and sugar together, mix well and add the yeast and wait approximately 15 minutes until it becomes frothy
  • combine the dry and liquid ingredients with a wooded spoon, in large bowl until shaggy, compress into a ball and wait 15 minutes
  • use 1 tbsp of olive oil to cover your hands and the work surface and knead for 5 minutes, then let it rest for 15 minutes and knead again with ½ tbsp more olive oil on your hands and kneading surface
  • transfer to an oiled bowl, cover well with plastic film and let rest in a warm space (or in a turned off oven, above a drip pan filled with hot water) for 2 to 2 ½ hours until doubled in size
  • transfer the dough to an oiled work surface, punch down, knead with oiled hands by using the remaining 1 ½ tbsp olive oil and shape into 9 equal balls of 75 grams each and dip the tops into a small bowl filled with the seeds and press down slightly so the seeds adhere well
  • transfer the balls into separate containers with lids, so that they are well spaced and lined with baking paper and sprinkled with flour and let rise in a warm space for 1 hour or until doubled in size
  • preheat the oven to 230°C
  • bake the hamburger buns on the middle rack and in a large roasting dish with a lid (or sealed with aluminium foil) for 12-13 minutes, then remove the lid (or foil), lightly spray the tops of the buns with water and bake for an additional 2-3 minutes until golden and crusty and repeat the process with the remaining buns that require baking (I bake three or four at a time, never more, so that they don’t stick to each other)
  • let cool down completely and keep in an airtight container (or freeze them for later) and when ready to use, slice each bun across, lightly brush with a little olive oil or melted butter and slightly warm or toast them, to be filled as burgers or other sandwiches.