Breads Bread, Burger, Savory

Burger Buns -Aka Milk Bread- {For Two}

Do you want to fill your mouth with this juicy, cheesy, delicious burger?burger buns

 Jump to Recipe

burger buns

Yeah well, this recipe is not about the complete burger, but the bun! And believe me, it’s enough to make a darn good burger…

burger buns

So, this recipe begins with a recipe of ‘pains au lait’ aka milk bread, that I had to make many times when I was preparing to take a ‘baker’s exam’ or CAP boulanger. I used it for sweets; and it worked really well.

But then I thought “why wouldn’t I used it for savory as well?” And it all begins…

burger buns

Yes, because you want your burger bun to me fluffy yet bread-y, and I think this bread pairs really well with a juicy patty and dripping cheese.

My recipe is not the one I made for the exam: I had my recipe and like, the other recipe. The one someone else gave me to practice, because it seems everyone (except me as I practiced at home) had the same recipe. I chose to go with the same recipe as everyone else, just not to be too anxious the day of the exam. But I really prefer my recipe 🙂

I practiced it, changed it, tested it many times, so that one is really mine. And I think I can be proud of it. Jut look at that eye who’s just already eating the whole thing!burger buns


So, what is it to know about this Recipe?

No dairy ; What? Can you believe it? But yes, it’s possible. Because you’ll be using water and milk powder instead

Just for two ; Small batch people! Because you don’t want to waste food 

Room temperature ingredients ; you can use tap water, egg at room temperature, but from the fridge is fine too, not ice cold though.

Bulk fermentation ; only 30-45 minutes

Final Proof ; it takes from one hour to two for the buns to have a nice dome

Many options ; you can use this recipe for sweets by changing the shape and add chocolate chips or anything you’d like

burger buns

Burger Buns -Aka Milk Bread- {For Two}

These buns are amazing: easy handling, easy process, two servings and super tasty!

Course Breakfast, Main Course
Cuisine American, French
Keyword Burger Buns, Burgers, Milk Bread, Pains au lait
Prep Time 30 minutes
Cook Time 15 minutes
Proofing times 2 hours
Total Time 45 minutes
Servings 2
Author Bites Of Baking


  • 10 g water -room temperature- 1 tbsp
  • 1 egg
  • 3 g fresh yeast -also called cake yeast- make sure to measure this
  • 125 g strong flour 1 cup
  • 6 g milk powder 1 heaped tsp
  • 12 g granulated sugar 1 tbsp
  • 2 g salt 1/4 tsp
  • 32 g unsalted butter 2 heaped tbsp

Egg wash (1 beaten egg)


  1. Make sure you add the ingredients in the following order:

    In a bowl of your stand-mixer, add the water, the egg and the yeast.

    Then add the flour, milk powder, sugar and salt.

    Mix on medium-low speed for 4 minutes and add chunks of the butter until totally added.

    Increase to medium-high speed for 6 minutes.

    The dough should be in a ball shape or almost and somehow sticky but not too much. You can add a little flour on the dough and work it to form a ball.

    Cover the bowl with a clean towel or tightly with plastic wrap, and let prove 30-45 minutes.*

  2. Remove the dough from the bowl and divide it in two with a scraper or a sharp knife.

    Punch them a little on a floured surface. 

    Now you have two rather flat discs.

    For each: Take one end of the dough and bring it to the middle and carry on until you have a nicely shape ball. Once it's done, you can roll the dough on your -not too floured- working surface, so the dough sticks a little and the dough becomes more firm.

    Cover with a clean towel and let rest for about 10 minutes.

  3. Uncover the balls, and work them a little back and forth like in the previous step, to firm up the balls a little more so it stays in shape after the second proof.

    Line a tray with parchment paper and place your balls on it.

    Cover and let proof from 1 hours to 2 hours. It won't double in size (you'll notice it's often the case for most bread but it gives an idea that it should grow significantly).

  4. When you're satisfied with the size of your ball -don't wait more than 1 h 30 before pre-heating your oven- preheat the oven at 350°F (180°C).

    Egg wash the buns and sprinkle some poppy seeds on top if you like.

    Bake for about 15 minutes or until golden brown.

    Enjoy as a burger bun or anything you want really!

Recipe Notes

* You can either let prove 30 minutes at room temperature and then 15 minutes in fridge, either 45 minutes at room temp.

burger buns


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