Super Soft Burger Buns
The only soft burger buns recipe you’ll ever need
I’ve always wanted to try baking with mayonnaise. It promises such incredible softness—but I hesitated. Traditional mayo just didn’t feel right for something I wanted to call “clean baking.” Then I found avocado oil mayonnaise—and everything changed. It’s made with wholesome ingredients, no unnecessary fillers, and it’s absolutely guilt-free. So I gave it a shot… and wow. These incredibly soft burger buns are, rich in flavor, and they stay fresh for days. Perfectly golden with a tender crumb, they’re everything a bun should be—and then some.
This is now my go-to recipe, and I’m pretty sure it’ll be yours too.
| Ready in 4 hours. Serves 6 people | Yield 14x60g. Metrics: US, EU |
Ingredients
Dough
- 265g warm milk
- 75g sugar
- 9g baking salt
- 7g dry instant yeast
- 70g egg
- 450g bread flour
- 25g soft butter
- 25g avocado oil mayonnaise
Directions
- 8:00 AM In a bowl, whisk warm milk with dry yeast until dissolved. Add egg, sugar, and flour. Mix just until all flour is hydrated. Let rest (autolyse) for 30 minutes.
Note: This allows the flour to fully hydrate and begins gentle gluten development.
- 8:30 AM Mix the dough on low speed for 2–4 minutes.
- Add salt and mix for another 2–3 minutes until a dough ball begins to form.
- Add soft butter and avocado oil mayonnaise. Increase to medium speed and mix for 10–15 minutes until smooth and elastic.
Note: If the dough feels too soft, add 10–20g more flour.
- 9:00 AM Cover and proof in a warm spot (76–80°F / 24–28°C) for 2 hours.
- During this time, perform 2 gentle stretch-and-folds to build strength.
- The dough should become bigger and puffy.
- 12:00 PM Lightly flour your surface. Divide dough into 14 pieces, about 60 g each. (Please don’t get confused, I’m making double batch here, that’s why I’ve got 29 balls).
- Shape each into a tight round by pinching edges toward the bottom.
- Prepare burger bun molds or ring molds, spray them generously with oil spray, to prevent sticking. Place each round into individual baking ring molds (9–10 cm diameter).
Make DIY foil rings or use a silicone burger bun mold to help them hold shape.
- Cover and proof again for 1–2 hours at 78–84°F / 26–28°C, until doubled in size.
- Bake at 330°F / 165°C for 20–25 minutes.
Note: Watch closely—don’t let them get too dark. A golden top means soft crumb inside, just the way we like it.
- These are the kind of buns that make any burger (or sandwich!) feel like a celebration. And that avocado oil mayo? You’ll never look back.
Enjoy!
Super Soft Burger Buns
Ingredients
- 265 g Warm Milk
- 75 g Sugar
- 9 g Baking Salt
- 7 g Dry Instant Yeast
- 70 g Egg approx. 1.5 large eggs
- 450 g Bread Flour
- 25 g Soft Butter
- 25 g Avocado Oil Mayonnaise
Method
- Whisk warm milk and yeast until dissolved. Add egg, sugar, and flour. Mix until hydrated and let rest (autolyse) for 30 minutes.
- Mix on low speed for 2–4 minutes. Add salt and mix another 2–3 minutes until a dough ball forms.
- Incorporate softened butter and avocado oil mayonnaise. Increase to medium speed and mix for 10–15 minutes until smooth and elastic.
- Cover and proof in a warm spot (76–80°F) for 2 hours. Perform 2 gentle stretch-and-folds during this time.
- Divide dough into 14 pieces (approx. 60g each). Shape into tight rounds.
- Place into greased burger bun molds or rings (9-10cm).
- Cover and proof for 1–2 hours (78–84°F) until doubled in size.
- Brush with an egg wash (optional) and bake at 330°F (165°C) for 20–25 minutes until golden.
Nutrition
Tried this recipe?
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Wow cotton from the other
They look divine! Can’t wait to make them. Do you brush the tops with something before baking?
Thank you! We’re glad you’re excited to make them. Yes, before baking, you can brush the tops of the pastries with an egg wash made of beaten egg and a little water or milk. This will give them a nice golden color and a shiny finish. Enjoy baking!
I don’t gave avocado oil can I use regular mayo
Yes, you can definitely use regular mayo as a substitute for avocado oil in many recipes. Enjoy baking!
I always use regular mayo, come out amazing.
Is there a sourdough version ?
Yes, there is a sourdough version available for this recipe! You can easily adapt the recipe by using a sourdough starter in place of the traditional yeast. Simply substitute the yeast with an equal amount of active sourdough starter and adjust the rising times accordingly. Happy baking!
It looks really cool and nice soft. Can I make this without eggs ?
Please let me know.
Thank you
I tried the ones you previously posted on IG before adding mayo. They were delicious! Mine were too small and tall with the rings. Do you have a picture of what happens if you don’t use molds or rings?
I’m excited to try these:))
Do you have US measurements instead of metric?
Sure! Here are the US measurements for the recipe:
1 cup = 240 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
Enjoy trying out the recipe! Let us know how it turns out for you.
Thank you for trying out the recipe and we’re glad you enjoyed it! If you don’t use molds or rings, the buns may turn out more free-form and rustic in shape. i don’t have a picture of that specific variation, but feel free to experiment with different shapes and sizes to find what works best for you. Happy baking!
I made them without rings. 91 grams each. They came out perfect.
Gracias 🙂 por la receta se ve que es un pan súper especial la haré…
¡De nada! Nos alegra que te haya gustado la receta. Esperamos que disfrutes haciendo y saboreando este pan especial. ¡Gracias por tu comentario!
I’m making these now They are on their final rise I’m excited to see how they turn out Thank you so much for all your postings
Hi, they look delicious! 🙂 Your liquid measurement, milk, is in g, is that correct?
Thank you
These turned out perfect They are so delicious and have a lovely texture. I am making them again for the second time
Thank you so much for an amazing recipe, made first batch and got in love with this buns🤣. So fluffy and delicious!
Super beautiful buns! Thanks for sharing the recipe, Natasha! What temperature of milk do you use? I hear it should be anything from 95-115F. What temperature of milk is the best here?
Can you tell me which rings you use?
Can you make these with a gluten free flour?
I have looked all over your site and all over Amazon, the Internet, etc. trying to find those molds. Do you have a link to where you bought them for yourself?
Hi the buns look amazing. My question is 1. Can I make the buns without the rings
2. Can I bake a sandwich loaf in a loaf pan
Thank you for sharing!! Appreciate it
Where can we get the row of attached rings?
Why did the egg is only 70 grams when you used 3 eggs? One whole egg is at least 40 to 51 grams.
She said she made double batch here.
That is probably why she used 3 eggs 😀
Where do you get your bun mold
Any gluten free options/ thoughts??
Hi,
Can we make these with all purpose flour?
I love this recipe and make a batch of buns about every three weeks—mostly for hamburgers, hot dogs, and sandwiches.
The first time I made them, I added extra flour and they turned out a bit dry. Since then, I’ve learned it’s better to mix the dough longer and at a slightly higher speed rather than adding more flour. I use KA bread flour with great results.
For consistency, I whisk two large eggs together and measure out 70g. I divide the final dough into 12 portions (about 75g each), then roll each piece into a smooth ball—similar to a mini pizza dough—and gently flatten before baking. This size ends up very close to a standard store-bought bun.
My oven isn’t precise, so I bake them at 325°F and they still turn out beautifully.
One personal tweak: no one else in my family notices the avocado mayo, but I can taste it and don’t love mayo. I’ve started using plain Greek yogurt instead, and they come out just as good.