Burger bun dough calculator
Soft brioche-style burger buns — milk-tender crumb that holds a juicy patty. Per-piece dough weights, computed live.
8 × 100 g · 60% hydration
Type how much flour you have — the portion weight recalculates.
Soft, brioche-style burger buns on King Arthur’s much-loved formula: an enriched but uncomplicated straight dough with egg, butter and a solid dose of sugar. Sturdy enough for a dripping patty, tender enough to bite through cleanly.
How it works
The formula
Water 50% (the source allows 41–54% by season), 12% sugar, 12% egg, 7% butter, 1.8% salt and a brisk 2.2% instant yeast. The sugar is not shy — it feeds browning and keeps the crumb soft — and the egg gives the structure a burger demands.
A fast, forgiving schedule
This is a same-day dough: one to two hours of bulk until puffy, then shape and give about an hour of proof. Divide at ~100 g for a standard burger bun; flatten the shaped balls slightly — they bake taller than they look.
Finishing
Brush with egg wash or melted butter, seed if you like, and bake at ~190 °C until deep gold. For burger service, split and toast the cut faces — the crumb is soft enough that toasting is what gives it grip.
FAQ
What about the tangzhong versions?
Joshua Weissman’s well-known take is a brioche/milk-bread hybrid: milk-based, more butter (12.4%), an extra yolk, and a tangzhong made from ~6% of the flour. It stays soft longer; this KA formula is simpler and sturdier. Both are legitimate — pick your camp.
Can I make them ahead?
Baked buns freeze excellently — refresh in a warm oven. The shaped dough can also proof overnight in the fridge; bake straight from cold, a few minutes longer.
Why did my buns spread flat?
Underdeveloped dough or too-wet shaping. Knead until genuinely smooth and shape with real surface tension; the enriched dough relies on that skin to rise up instead of out.