

A lazy weekend afternoon. Friends and family are back together again, the long, lonely months of pandemic solitude gradually fading. Sun slants through the trees; smoke from a barbecue drifts lazily skyward. Soon you’ll hear the hot sizzle of burgers (beef or Beyond); people grab plates, scooping out pasta salad and pickles and potato chips as they gather at the grill in anticipation …
It’s time to break out the Beautiful Burger Buns!
So what makes these buns “beautiful” in the eyes of milions of beholders, who’ve made Beautiful Burger Buns the second most loved recipe on our website?
Partly it’s their golden good looks, their mild yet buttery flavor, and their large capacity for any kind of filling, from the expected burger to curried chicken salad or garlicky hummus and cucumbers.
But in my eyes, what’s most beautiful about these buns is their backstory.
Back in 2001, years before Facebook, Instagram, and the other social media platforms so widely used today, King Arthur created an online baking community called The Baking Circle. Bakers from multiple generations, stations in life, and cultures throughout the world connected in ways that only those who love to bake can understand.
People asked (and answered) questions; they made cookbook recommendations, shared favorite baking techniques, and vented when their bread didn’t turn out exactly as planned.
But mostly, people shared recipes. Beautiful Burger Buns, a.k.a. “Moomie’s Buns,” was originally posted by Ellen (screen name: Moomie), a Midwest farmer. These oversized (and surprisingly sturdy) buns, with their soft interior and tender, buttery crust, evoked a ton of responses. Eventually they became the Circle’s most popular recipe; and Ellen one of the community’s favorite members, a celebrity in her own quiet way.
The Baking Circle was shut down 5 years ago, a victim of ever-evolving technology. But Moomie’s recipe lives on: not just online, but in our newly reissued and revised Baker’s Companion cookbook, where it will continue to shine forever.
The All-Purpose Baker’s Companion is a collection of thoroughly tested recipes that not only work well and taste good, but are (or once were) someone’s specialty, a family favorite. Every recipe in the book comes with its own sweet story, and even though we couldn’t print all the stories, the employee-owners at King Arthur Baking know them. In many cases, we lived them.
Take Scandinavian Gold Cake. This recipe comes from Sue, longtime leader of our research and development team. Sue's grandmother brought the recipe from Sweden a century ago and made it regularly for a hungry family growing up in America’s Great Depression. Sue continues to make her grandma’s cake to this day — and will no doubt introduce it to her first grandchild, born this past summer.
Our Baker's Companion offers a heaping helping of just about everything baked, from family favorites to our 2020 Recipe of the Year, Crispy Cheesy Pan Pizza — a brand-new classic. Along with tips, techniques, and teaching moments, over 450 recipes in The Baker’s Companion (many not available online) await your discovery. Let me tempt you with Beautiful Burger Buns, an old favorite that’s become one of the book’s newest additions.
Simple ingredients and basic techniques yield mouthwatering buns: what’s not to like?
*For best results (a smooth, soft, slightly sticky dough), use the smaller amount of water in summer (or in a humid environment); the greater amount in winter (or in a dry climate); and something in between the rest of the time. Want details? See this post: Winter to summer yeast baking.
*For added richness and color, add the yolk left over from separating the egg to the dough above.
Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth, somewhat sticky dough.
Cover the dough and let it rise until it's nearly doubled in bulk, about 1 to 2 hours.
To shape the buns: Gently deflate the dough and divide it into eight pieces (about 100g each).
Shape each piece into a ball. Place the balls on a lightly greased or parchment-lined baking sheet, and flatten each one with the palm of your hand until it's about 3" across. Don't skip this step! You want buns that are wide rather than tall, ideal for burgers or other sandwich fillings.
Cover the buns and let them rise until noticeably puffy, about an hour. Toward the end of the rising time, preheat the oven to 375°F.
Brush the buns with about half (21g) of the melted butter.
To make seeded buns, brush the egg white/water mixture right over the melted butter; it'll make the seeds adhere. Sprinkle buns with the seeds of your choice.
Bake the buns for 15 to 18 minutes, until golden. Remove them from the oven and brush with the remaining melted butter; this will give the buns a satiny, buttery crust. If you've made seeded buns apply the melted butter carefully, to avoid brushing the seeds off the buns.
Cool the buns on a rack and, when cool, store airtight for a few days at room temperature. Or freeze the buns for longer storage; I like to wrap each bun individually, then stow them all in a large bag.
Upon reading this post one of my blogging colleagues, Posie, offered the following good news for those of you eating vegan: “My mom and I both regularly make these either without eggs or fully vegan. We substitute 3 tablespoons of aquafaba [the liquid drained from a can of chickpeas] for the egg, and 2 tablespoons of olive oil for the butter. Another King Arthur colleague makes them vegan by subbing 3 tablespoons of sweet potato purée for the egg, and oil for the butter.”
Looking to supplement your burgers with sides and dessert? Check out these one-stop recipe collections: Summer Cookout Recipes and Classic Summer Desserts.
Cover photo by Liz Neily
November 27, 2023 at 2:24am
Hello,
Thank you for this recipe. I made this yesterday and I felt like they didn't rise very much and the tops of the buns were all cracked. Is that likely to be a yeast and oven temp issue?
Cheers,
Mark
November 27, 2023 at 4:34pm
In reply to Hello, Thank you for this… by Mark (not verified)
Hi Mark, it sounds like you might have added too much flour to the recipe, which is easy to do when you measure flour by cups. For best results, we recommend either weighing your flour, or using this method to measure your flour by volume. Adding too much flour can result in a stiffer dough that doesn't rise as easily and can even cause the cracking you observed during baking. For more help troubleshooting this recipe, please don't hesitate to contact our Baker's Hotline. We're generally here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST, and the number to call is 855-371-BAKE (2253).
December 4, 2023 at 2:37am
In reply to Hi Mark, it sounds like you… by balpern
Thanks Barb, I appreciate your response. I always weigh the flour and tried again yesterday and still got cracked buns which didn't rise too much. I'll have to try again with less flour. I'm in Australia so a bit tricky to call the number, but thanks anyway!
December 4, 2023 at 4:34pm
In reply to Thanks Barb, I appreciate… by Mark (not verified)
Hi Mark, if you're baking in Australia, the type of flour you're using is probably different from the flour we've used in this recipe, which may also affect the texture and rise. Aim for a soft, supple dough, and pay attention to dough temperature. For best results, aim for a dough temperature in the 75-78°F (24-26°C). This blog post on Desired Dough Temperature can help you achieve a dough temperature in that range.
September 30, 2023 at 1:16pm
Don’t have instant yeast. Can regular yeast be used If so what modifications to the recipe are required?
October 1, 2023 at 11:18am
In reply to Don’t have instant yeast… by Nrn (not verified)
Hi Nrn, if you have active dry yeast you can substitute an equal amount. While these days active dry and instant yeast are formulated very similarly and you can generally add the active dry yeast in with the flour, just like you do with instant yeast, for this recipe I would advise adding the active dry yeast to the lukewarm water first, and letting it sit for 10 minutes before adding the remaining ingredients. Since this recipe has a fair amount of sugar, this will help the active dry yeast get off to a faster start. Otherwise, no other changes should be necessary.
July 1, 2023 at 2:28pm
Why so much sugar? Can it be skipped? Thanks.
July 2, 2023 at 11:15am
In reply to Why so much sugar? Can it… by Paul (not verified)
Hi Paul, the sugar adds not only flavor but also tenderness to these soft buns, but you could certainly reduce or leave out the sugar if you desire.
May 21, 2023 at 12:58pm
Can this dough be frozen for later use?
May 21, 2023 at 2:15pm
In reply to Can this dough be frozen for… by Gail Folaron (not verified)
While it is never ideal to freeze yeasted dough for later it can be done, Gail. To make this recipe suitable for freezing, increase the yeast called for by one quarter. This will offset any yeast that is killed by the cold temperatures. Once the dough is kneaded, allow it to rise until doubled. Then deflate the dough – dividing it or shaping it if you want - and place it into plastic freezer-storage bags. Double-bagging is even better. If you want to vacuum seal the dough you must freeze the dough solid first and then vacuum seal it. The dough may be stored in the freezer for about 4–8 weeks. If yeast is exposed to very cold temperatures it will die; for this reason it is best not to freeze dough below 20°F.
Pagination