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90 Minute Bigger Burger Buns

Close shot of tall homemade double decker cheese burger with deep golden brown seeded top, cheese, tomoato and gerkins visible, on a pale pink plate with more to the background.
Want fresh rolls or burger buns, but don’t have the time for the usual 3 to 4 hours for normal yeast-based recipes? Then try this recipe for 90 Minute Burger Buns. Thorough step-by-step instructions, measurements in grams, ounces and cups. Makes really big burger buns & they taste great too!
Caro @ Caroline's Easy Baking Lessons
Prep Time 30 minutes
Cook Time 15 minutes
Proving 45 minutes
Total Time 1 hour 30 minutes
Serving Size 8 Buns

Equipment

  • Stand Mixer with dough hook (optional)
  • Scales of measuring cups
  • Small to medium microwave-safe bowl/jug (Optional)
  • 2 Small bowls to separate the eggs
  • Food thermometer (optional)
  • Measuring Spoons
  • Pastry Brush (or small artist/paint brush)
  • Small bowl for egg wash
  • Baking/parchment paper
  • 3 Baking sheet/trays (or 2 extra large)
  • Tea-Towel
  • Rolling Pin
  • Timer or Phone Timer
  • Cooling rack

Ingredients

For The Dough

  • 250 grams Plain or Strong Bread Flour – [F1] ( 8¾ oz, 2 cups All Purpose or Bread Flour) - [F1]*
  • 2 tsp Salt
  • 2 tsp Garlic or Onion powder/granules (optional)
  • 2 tbsp Sugar
  • 14 grams Dried Yeast, Instant/Active (½ oz, 2 x ¼ oz packets, 4½ tsp Instant or 5 tsp Active*)
  • 400 ml Tepid Water (13½ fl oz, 1⅔ cups, ( 49-54°c/120-129°f) see recipe instructions for more)
  • 2 Egg White, medium - Large (Large - XLarge US eggs, 3 small UK or 3 medium/large US)
  • 4 tsp Olive Oil or E.V.O. Oil (20ml)
  • 125 grams Plain or Strong bread Flour– [F2] (4½ oz, 1 cup All Purpose or Bread Flour) - [F2]*
  • 250 grams Plain or Strong bread Flour – [F3] (8¾ oz, 2 cups All Purpose or Bread Flour) - [F3]*

For The Topping

  • 1 Egg yolk & splash of milk for egg wash (freeze or use other yolks)
  • Sesame seeds (optional)
  • * Denotes see Notes

Instructions

Prepare The Dough

  • Measure out all the ingredients first, with the three amounts of flour ([F1], [F2] & [F3]) all in separate bowls. [F1] flour can be in the stand mixer bowl.
  • Heat the water in a microwave-safe jug for about 30-45 seconds till just a little warm. You are looking for a temperature of 120-130°f, 49-54°c. Alternatively you can mix hot and cold water & test for a tepid temperature with your finger. Next add in the egg whites & olive oil before mixing together.
  • Have the [F1] flour in the mixing bowl, and add in the yeast before mixing together. Add the salt, then the garlic/onion powder, followed by the sugar, mixing in-between each addition.
  • Add the tepid liquid mixture once it is ready, mix briefly by hand before using the 'k' paddle/mixer paddle attachement (not the kneading hook yet). Set a timer to mix for 2 minutes, on medium speed. Timings are important in this recipe. Add in [F2] flour (the smaller one), and mix again for 2 minutes.
  • Add half of [F3] flour & let the stand-mixer incorporate the flour on low-medium speed. Swap over to the dough hook & slowly add in the rest of [F3] flour until you have a dough that is starting to come together, as a very rough ball around the paddle and just a little sticky. You might not need it all or perhaps a little more.
  • Knead the mixture on medium speed for 4 minutes, before tilting the bowl on its side and scraping the dough down to turn it over, before resuming kneading for a further 4 minutes. (Do not add more flour). Alternatively, knead by hand on a lightly floured surface for 10 minutes till smooth & a little less sticky.

Prove The Dough

  • Remove the dough hook, scrape the dough from the hook into the bowl & cover with a clean tea-towel. Leave in a warm & draft free place for 15 minutes.

Prepare The Baking Trays/Sheets

  • While the dough is having its first prove, prepare the baking trays/sheets by lining with baking/parchment paper. (Don't bake without paper).

Shaping The Burger Buns

  • Flour baking/parchment paper or a clean worktop/counter to work on. Scrape the dough to release onto the floured area/paper & with floured hands shape the dough into a circle or oval shape before cutting the dough in half with a floured knife, as equally as possible. Divide each dough portion into 4 to make 8 pieces. If you want to weigh the dough pieces, for 8 larger burger buns, the weight is about 152g (5⅓oz).
  • Roll the 8 pieces of dough into tight neat balls (see video in step-by-step process before this Recipe card). Place on some floured baking/parchment paper while you roll out one bun at a time.
  • Place one ball of dough on floured paper or a worktop/counter, use a floured rolling pin to roll the dough from the centre & away from you, then back to centre and towards you. Repeat 2 more times before lifting with one hand & using the other to spread flour to the working area. Place the dough back down but at a 90 degree turn so horizontal and repeat the same rolling process. The dough will now be about 11 cm (4⅓ inches) wide & wider after proving. So if your burgers are not as wide, don't roll out quite as wide. Alternatively if small, divide the dough into 12 pieces. Place on the prepared paper-lined baking sheet/tray.

Topping The Buns

  • Brush egg-wash (1 left-over egg yolk mixed with a splash of milk), on top of the rolled-out burger bun, being sure to brush all over the surface.  Sprinkle on sesame seeds, or leave plain if you prefer. You can also completely cover in seeds by dipping in a bowl of seeds. Repeat for the other 7 buns, leaving at least 2½cm/1" gap in-between the burger buns.

Second Prove

  • Leave in the same warm, draught free place for 30 – 40 minutes for its 2nd prove. Note they will increase a little, but not double in size. If in a very warm environment, keep an eye as this may take 20-25 minutes & you don't want to over-prove. Heat the oven to – 220°c/200°c Fan Oven/425°f/Gas Mark 7 to coincide with the ending of the 2nd prove.

Bake The Burger Buns

  • Bake in the centre of the oven, for 12–16 minutes, until deep golden brown colour all over. You can turn and rotate the baking sheets/trays for an even bake if your oven has hot spots, by doing so after 7 minutes. Near the end of baking I also like to turn the buns over, apply any remaining egg-wash to the undersides & let the bottoms bake for a few more minutes.
  • Remove from the oven, leave on the baking sheet & place on top of a cooling rack for 5 minutes. Meanwhile place any remaining uncooked burger buns in to bake. After 5 minutes, transfer the cooked buns with the paper, onto the cooling rack and allow to cool down completely before cutting.

Serving & Storage

  • Slice the buns in half with a serrated bread knife & fill with your favourite large burger and toppings. Use an extra slice of bun & make a double-decker burger as seen in the photos. Vine tomatoes, gherkins sliced horizontally & Gouda cheese slices were used in these burger buns.
  • Store left-over burger buns in sealed food baggies for 2 or 3 days and keep away from direct sunlight. Placing the 'heal', end slice of shop bought bread in the bag, will also preserve the rolls. They also freeze well in food bags & placing a sheet of kitchen paper/paper towel in with it, will also help absorb moisture when defrosting. They can be frozen for about 3 months1 and defrosted at room temperature, or overnight in the fridge, but let come to room temperature before using.

Video

Notes

Flour [F1], [F2] & [F3]  - Make sure you divide your flour into 3 bowls as per the ingredient list and add as per the instructions.  This will ensure a successful rise and quicker baking time. You can watch a almost real-time video of the mixing process in my Quicker Dinner Rolls Video.
Alternative Flour - Plain/A.P. flour or Strong/Bread flour can be used.  I have also used 50% wholemeal/wheat flour with this quicker bread technique for my Quicker Yeast Bread & Roll Recipes (including Pizza) Or check out my Quicker Bagels recipe. 
Quicker bagels, seeded and stacked up close.
Yeast - I have used both Active or Fast Acting dried yeast for these recipes.  If you want to be exact or use fresh yeast,  see my Yeast Conversion tables.  
Recipe Yield - 8 large burger buns.
Check out my Beginners' Guide To Yeast Recipes, or go to my Bread & Roll recipes page.
Another popular Turkish recipe is Poĝaça - cheese filled rolls.  Try my 2 hour, yeast-based recipe.
3 photo collage of Turkish Poĝaça rolls stacked, halved and showing white cheese parsley, and cheddar filling., with text.
References:
1 Freezing time taken from site Freezeit.co.uk @ https://www.freezeit.co.uk/can-you-freeze-bread/
NUTRITIONAL VALUES  -  I am not a qualified nutritionist, and all nutritional values are approximate & based on a serving of  1 large burger buns, from a recipe yield of 8 burger buns, weiging about 151g/5.25oz before baking.  Values calculated from website My Fitness Pal.com, where more macros can be found & saved.  If you have a MyfitnessPal account, go to my 90 Minute Burger Buns recipe on MyFitnesspal.com   
Nutrition Facts
90 Minute Bigger Burger Buns
Serving Size
 
1 Bun
Amount per Serving
Calories
331
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Monounsaturated Fat
 
2
g
Cholesterol
 
23
mg
8
%
Sodium
 
593
mg
26
%
Potassium
 
47
mg
1
%
Carbohydrates
 
62
g
21
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.