Soft burger buns

Combine the ingredients for brioche with a burger bun recipe to make a deliciously sweet, soft, light dough. It could also be shaped into hot dog rolls

  • Prep:25 mins
    Cook:12 mins
    Plus proving
  • Easy

Nutrition per serving

  • kcal 210
  • fat 5g
  • saturates 3g
  • carbs 35g
  • sugars 3g
  • fibre 2g
  • protein 6g
  • salt 0.4g


  • 200ml whole milk, plus extra for brushing
  • 50g unsalted butter
  • 500g plain flour, plus extra for dusting
  • 1 tbsp caster sugar
  • 7g sachet fast-action dried yeast
  • 1 egg, beaten
  • sesame seeds (optional)


Make with a breadmaker

If you have a breadmaker, tip all of the ingredients in and put on the ‘dough’ setting to knead.

Make hot dog rolls

To make hot dog rolls, shape the pieces of dough into sausages.


  1. Put the milk, butter and 100ml water in a pan and gently heat until the butter is melted. Set aside to cool until just warm.

  2. Tip the flour, sugar, yeast and 1 tsp salt into a large bowl and gradually work in the milk mixture, then the egg, until you have a smooth dough. Tip the dough onto a floured surface or into a stand mixer fitted with a dough hook and knead until elastic and shiny. Divide into 12 (about 80g each) pieces and roll into tight balls. Transfer to baking trays lined with baking parchment, leaving plenty of space between them, and put in a warm place to prove for 30-45 mins.

  3. Heat oven to 200C/180C fan/gas 6. Press the rolls down gently using your hands, then brush over some milk and scatter over the sesame seeds, if you like (or, dust with some flour). Bake for 10-12 mins until risen and lightly golden. Leave to cool completely, then serve. Make up to two days ahead and keep in an airtight container.

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