Burger Buns

There are a few snacks which I can’t have in any restaurant. Burger is one such snack. I know, some of you there just can’t believe it! But it’s true… I can have pizza.. garlic bread is my favourite, potato wedges and I love chocolate shake at Domino’s. But a big no to burger. Actually my husband and daughter both are also not a big fan of burger. So, collectively as a family we three are united with at least one thing…. Lol

Over the years husband and wife start having mutual likes and dislikes of certain things, but if your teenage kid also joins you… maybe over just for a small reason, you feel so happy… or probably you are just lucky!!!

For us burger is that link!!

Still, baking burger buns was in my bucket list for a very long time, but most of the time I ended up baking bread or regular buns/rolls. Sometimes certain simple things take a lot of time to get implemented for no particular reason. We just keep on delaying,  not because of being lazy.. but probably something more interesting comes up!


I am pretty sure that anyone who bakes wouldn’t be unaware of King Arthur Flour website. There I had seen burger buns recipe long ago and since then I was determined that one day I will surely try to bake these beautiful buns.

Well, here I didn’t exactly follow their recipe, because I didn’t want to have so many buns with white flour. And moreover I wanted to know how these buns will come up if we use only wheat flour. So I decided to bake with both the flours separately – with wheat flour and white flour, both with two cups of flour for each.


I kept the whole recipe same for both kind of buns except water content because wheat flour absorbs more water than all purpose flour.

What was the difference between wheat flour buns and white flour buns?




All purpose flour is very light and airy, so buns made with this flour got high rise. Whole wheat flour is heavy flour and during baking it didn’t rise as much as all purpose flour.

So to make wheat buns big, we can either add some more yeast, probably 1/8 tsp more or can add samolina/chiroti rava in wheat flour. Rava has a quality to puff up, so along with rava, wheat flour buns will also get high rise. You can also try by adding one egg in wheat flour dough.

Ingredients :

Flour             2 cups +2 tbsp
Milk powder   2 tbsp
Instant active yeast      1/2 tbsp +1/8 tsp
Salt          3/4 tsp
Sugar       1 +1/2 tbsp
Oil /butter    2 tbsp
Water /milk         1 cup +3 tbsp (for wheat flour)
Water/milk          1 cup minus 4 tbsp (for all purpose flour)

Water/milk should be slightly warmer than lukewarm but not hot.

Please go through all the tips before you start  the preparation.


1. Except water/milk, rest of the ingredients should be used at room temperature.

2. Instead of water, milk can be used to knead the dough. Or you can take both milk and water in 50:50 ratio.

3. Every oven is different – so baking time may vary.

4. Dough proofing time depends a lot on the temperature of your kitchen. In colder temperature first proofing can take 60 to 90 minutes. In warmer temperatures it might get over in 40 to 50 minutes. The same logic will be for second proofing time also.

5. Here we are using a lot more yeast than usual. So if your kitchen temperature is normal, you can keep the dough bowl at kitchen counter only covered with cling film.

6. If you are preparing buns at the same time with both wheat and white flour, then first knead wheat flour dough and after keeping the dough in the bowl,  just leave the bowl uncovered on kitchen counter. This way the process of proofing will be slow.

Now after preparing white flour dough in the bowl, cover this bowl with cling wrap. Now you can cover the wheat flour dough bowl also.

This way now both dough will get proofed at the same time and you will be able to do rest of the steps together with both dough.

7. Absorbing liquid quality of flour varies. So don’t follow blindly the quantity of water/milk given in this recipe. If required, add or reduce 1 or 2 tbsp of water.

8. Don’t get discouraged if your first bake is not as good as you had expected. Try to find out the problem, sort it out and with the same excitement, give another trial – you will surely get it!!



Combine all dry ingredients in a big vessel.


Start adding water/milk and collect all ingredients in the shape of a dough (don’t use whole quantity of water).


Now keep adding little quantity of water and start kneading. Consistency of dough would be wet and sticky in the beginning, but slowly by continued kneading for 12-15 minutes will get required elasticity. Add oil/butter along with kneading and mix it nicely into the dough.


Keep this dough in a big oil greased bowl for first proofing. Cover the bowls with cling film or wet kitchen towel and wait till the dough rises and is double in volume. This process might take 60 to 90 minutes (read tip numbers 4 and 6).


In between, keep baking tray ready by greasing it with oil and spreading parchment paper. Parchment paper is optional.


After first proofing, take out the dough on clean oil greased kitchen counter and gently deflate it.



Collect the dough together, knead it slightly to make it smooth and divide the dough in 4 equal parts. Do the same for both dough, so totally you will be having 8 parts.



Again grease kitchen counter with oil or sprinkle some flour. Prepare these equal sized dough parts in smooth buns.  Grease your palms with oil while shaping the buns. Keep the buns in prepared tin by keeping sufficient space for each bun to puff up nicely.


Apply oil or melted butter and sprinkle sesame seeds over all buns. Cover this tray with clean kitchen towel and let it rise for second proofing (see tip number 4 & 6).

Just 10 minutes before second proofing time is getting over, preheat oven at 185/190 degrees.

Brush up buns with milk and bake them at the same temperature for 30-40 minutes or till buns become nice brown from the top. As every oven is different so temperature and time may vary.


Take out buns from the oven and keep them on cooling rack. When they are still hot, apply melted butter.


You will be having a happy dance and feeling proud that you really baked  your kid’s favourite snack which is completely free from harmful chemicals and preservatives!!



Prepare these gorgeous burger buns with your favourite filling and enjoy your delicious home baked meal!!!!!

I had prepared Indian vegetarian version of filling for these burger buns. I had cooked aloo tikki Aalu ki tikiya(potato patties stuffed with spicy peas) for the filling and used cheese slices ,chutney, tomato sauce and sliced tomatoes, onions, cucumber and shredded cabbage.

And I was  so happy that I developed my taste buds for this vegetarian wheat flour  home baked burger bun which I had never liked in any restaurant before. Apoorva gave big thumps up and she was very happy to get junk food in her meals. Manish was too excited to taste them when I sent him pictures on Whats App!


Would love to hear from you about this recipe and your experience while baking them. Feel free to ask any doubts through the comments section!!!!


Wheat flour savoury buns with caramelized onion and carom seeds

Wheat flour savoury buns are welcome any time in my house! I can have them with breakfast, with evening tea or any time of the day and you can pack them in your kid’s lunch box. If you are having  friends get together, serving them fresh baked savoury buns will get you lots of applauds. These were such an instant hit in my house that I couldn’t take a decent picture, so I baked again the very next day!


With wheat flour I have added milk powder here to keep the buns soft, but if you don’t have milk powder, add all purpose flour or semolina in the same quantity as milk powder.

Ingredients :

Wheat flour        2+1/4 cups
Milk powder       1 +1/2 tbsp
Salt                       1+1/2 tsp
Sugar                   2 tsp
Instant active yeast 1 tsp
Oil                          2 tbsp
Water (slightly more than lukewarm) 1 cup +1 tbsp (if required, reduce or increase as per the absorbing quality of your flour)
Carom seeds        1 tsp
One medium onion (chopped)
One chopped green chilli


All ingredients except water should be at room temperature.

Instead of water, milk can be used for kneading the dough or a mix of half milk and half water.

During the baking period when buns are becoming brown, you can give a quick second coat of milk wash and continue baking till they are done. This second coat of milk wash will give beautiful brown colour and buns will remain soft.

These buns can be done with all purpose flour also. All ingredients will remain same except water quantity would be less.

I have used instant active yeast, but if you are using dry active yeast increase the quantity from 1 tsp to 1/2 tsp more.

During second proofing, don’t let the buns get overproofed, otherwise instead of rising in the oven, buns will sink.

for more tips on bread/ buns baking you can check the following link Wheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe)

Process :

Heat 1 tbsp oil in a pan and add carom seeds to crackle. Add chopped onion and green chilli and saute them until onions get beautiful caramelized brown colour. Keep it separated to cool down.

Collect all dry ingredients in a big vessel and add ready caramelized onion.


Start adding water little by little and collect all ingredients in the shape of the dough. Now add one tbsp water at a time and start kneading the dough. Dough would be wet but manageable. Keep adding oil in between 15-20 minutes of kneading and prepare soft dough.



Keep the dough in a big oil greased bowl, brush up the top of the dough too with oil to avoid it drying. Cover the bowl with a wet towel or cling wrap it and keep it at a warm place for first proofing (i.e., doubling the size of the dough). First proofing gets over within one hour to 90 minutes depending on the temperature of your kitchen (cold temperature will result in proofing taking longer).



After first proofing is over, take out the dough and punch it gently on your neat oil greased kitchen counter.


Collect the dough together and divide it equally for same size buns.


Roll the buns smooth by greasing your palms with oil in between and place them in an oil greased baking pan/plate. Brush up buns with oil, cover them and keep them for second proofing. Second proofing gets over in 20 minutes to 30 minutes.


Start preheating your oven at 190 degrees just 10 minutes before proofing time is getting over. Brush up buns with milk and bake them at 185 degrees for 20-30 minutes or till they are nicely brown.


When these buns were getting brown colour, I gave them a quick second coat of milk wash and continued baking till they were completely baked. Buns came out with beautiful brown colour and were very soft.


Apply butter on hot buns and serve with tea/coffee, sauce or enjoy them just like that !!




Pav Buns with wheat flour and maida

I always enjoy baking buns, whether spicy, plain, flavored or stuffed. Whole house has a wonderful aroma during baking and the moment buns are out of oven, I feel like preparing a hot cup of ginger tea to accompany them and give myself a treat.🍮 This time I decided to mix two flours wheat and maida together and bake pav buns .


If buns are flavored, Apoorva is very happy to have them as her evening snack.

Last year when my inlaws had come to stay with us, my mother-in-law had requested me to prepare pav bhaji for my father-in-law, but somehow I couldn’t , though I packed for them  carom seeds flavored buns when they were going back.

This year when my in-laws came to stay with us, I was determined to prepare pav bhaji for them, and the very next day after they arrived, I did and they liked a lot !!!!!!


I prepared buns with half wheat flour and half maida. If anyone wants to try buns for the first time, this recipe is very easy to follow….

Ingredients :

(all ingredients except water+milk mix should be used at room temperature)

Maida 1+1/2cup
Wheat flour 1+1/2cup
Milk powder 1/4cup
Sugar 2tbsp
Salt 1+1/2tsp
Yeast 1+1/2tsp
Oil/butter 1+1/2 tbsp
Milk+water 2 cups minus 2 tbsp

Notes  :

  1.  To knead the dough only water can be used. I prefer using half water and half milk. It helps to keep the bread/buns soft longer.
  2.  Absorbing liquid quality of flour is different for everyone. So don’t follow blindly the quantity of water or water +milk mix given in the recipe.
  3. For first proofing people are generally confused if the dough has doubled or not. My personal simple way to solve this problem is to select a vessel which you think is the exact fit for doubled up dough volume.

Process :

Take a big, wide vessel and add maida, wheat flour, salt, sugar, milk powder and yeast in it.


Keep your milk + water mix ready. It’s temperature should be tolerable to touch, which means it should be slightly more than lukewarm but not hot.Don’t add whole liquid in the flour mix. Slowly start pouring liquid in the flour and start binding all flour together. Once flour comes together, it will be dry.IMG_20171125_112706834_BURST000_COVER_TOP.jpgNow keep on adding liquid and start kneading the dough. Remember, dough consistency should be little more wet and sticky than chapati dough.IMG_20171125_112800463.jpgKneading for the first 8-10 minutes will be a messy task, but after 10 minutes, start adding oil /butter and knead for 5-7 minutes more. Your palms and fingers will be clean now and messy dough will turn smooth.IMG_20171125_114025036.jpgGrease a bowl with oil and keep the dough in it. Apply oil on top of the dough to avoid it drying and cling wrap the vessel for first proofing.
(Always take a bigger vessel to keep the dough for proofing so that there is sufficient space for the dough to become double in volume).IMG_20171125_114602499.jpgKeep the vessel at a warm place for proofing. I always keep it inside my microwave (switched off).IMG_20171125_114810976.jpg
First proofing takes one to one and a half hour depending on the temperature of your kitchen. During summer it gets proofed within 50 to 60 minutes, but during winter it might take long.

While dough is proofing, grease the baking tray and keep it ready.

Once dough is double in volume, first proofing is over.IMG_20171125_125039514.jpgApply little oil on clean kitchen top and take out the dough and punch it slightly.IMG_20171125_125715061.jpgShape the dough in the form of log and cut it into equal size and roll all buns smoothly.(To get smooth shaped buns, please take a look atTea time Wheat Flour Buns with pizza spices ).IMG_20171125_130117215.jpgIMG_20171125_130346503.jpgPlace all the buns into ready greased tray/pan and apply oil on them to avoid dryingIMG_20171125_131630476.jpg Cover the baking tray with another larger sized vessel. I don’t cover the buns for second proofing. After brushing them with oil I just keep the tray in microwave (switched off) for 10 to 15 minutes.

Just ten minutes before baking preheat oven at 185 degrees. Second proofing gets over in 10-20 minutes. If you are baking buns in large quantities, they start getting proofed while you are preparing , so 10 minutes are sufficient to proof.IMG_20171125_132500363.jpgGive a milk wash to all the buns and bake in a preheated oven at 180 degrees for 20-25 minutes. Baking temperature is different for all ovens so bake according to the set temperature of your oven.

Apply some salted butter on baked buns for good shine and to keep them soft longer.IMG_20171125_140017509After 5 minutes transfer them on a cooling rack. You can’t beat the taste of homebaked fresh warm buns. Or if you want to use them later, just warm them in microwave – they will be as soft as freshly baked.IMG_20171125_140222337_BURST000_COVER.jpg