Patty Buns

Not healthy at all and extremely delicious, these buns are deadly when you make them yourself. Takes a bit of time and you might need a little practice to get them into nice shapes, but even if you know absolutely nothing about baking you should give it a go. So what if they don’t come out perfect? At least your home will smell like fresh bread.

Patty Buns

Makes a pretty nice bun for an egg sando or classic burger. Dairy-free
Prep Time 15 mins
Cook Time 20 mins
Proofing 2 hrs
Total Time 2 hrs 35 mins
Course bread, Dinner, Lunch, Main Course, Side Dish
Cuisine American
Servings 9 Buns


  • scale


  • 500 g All-Purpose Flour
  • 70 g Sugar
  • 7 g Salt
  • 35 g olive oil extra virgin
  • 2 Eggs 1 Egg is for the egg wash later!
  • 1 Egg yolk
  • 200 g Warm water
  • 7 g Yeast Dry Instant
  • 1 Tbsp Black Sesame seeds


  • First, get your yeast and warm water going in a bowl. The water should be warm but not too hot otherwise you will kill your yeast. Mix and let it stand for about 10 mins to get it started.
  •  Sift the flour into another big bowl (the biggest you have), add the sugar and salt and whisk together. 
  • After the yeast has had a little time to warm up, add the rest of the wet ingredients to the bowl. Now, if you didn’t screw up, you should have one bowl of wet ingredients and one bowl of dry. If you have one of those fancy kitchen aid stand mixers throw everything into the bowl with the dough hook attachment and let it go on the lowest setting until it is nicely incorporated. Maybe 10 minutes? 
    Ingredients together
  • If you are poor like me and don’t have a kitchen aid mixer, you can create a well inside the flour bowl and add the wet ingredients to that and slowly mix it until a nice smooth dough is formed. This dough should be perfectly smooth and emulsified, not sticking to your hands when ready. If you’re feeling good about it, throw it into a clean bowl with a bit of olive oil on the bottom and on top. Cover with towel. Let rise for about 1-2 hours or until double in size. Chill out for a bit, maybe get a coffee or something…
    Finished dough ball
  • After the little break its time to shape. If you’ve never done it, it’s best to watch a video on it or have someone show you. First cut your dough into 100g portions, preferably with a bench scraper. Then you want to cup your hands and roll them in circles over the dough balls with a little pressure until you feel the bottom sides getting tucked in.
    Weighing the dough
  • Shape onto a baking tray lined with parchment paper and cover with a tea towel. Rest another hour in a warm place. Take another coffee.
  • Now it’s time to bake. Set your oven to about 180C/375F with convection. Take that egg that you were supposed to save (I hope you didn’t throw all the eggs in the dough at the beginning) and whisk it really good with a tea spoon of water. Brush the buns with the egg wash and add your sesame seeds quickly so they stick. Bake until golden brown, about 10-15 mins. 
  • When they’re ready, put them on a resting rack to cool. This allows nice air circulation around the buns so they don’t get soggy. Let them chill out for 10 mins. PATTY BUNS DONE. 
Keyword burger bun recipe, burgers, dairy-free burger buns, hamburgers, home made hamburgers, patty buns

Check out the Chicken Katsu Sando recipe here →

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