Super Soft Burger Buns

The only burger bun 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 burger buns are soft, rich, 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!

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