Burger bun dough calculator
Brioche-style burger buns: soft, but they still hold a juicy patty.
Total hydration counts the water inside the eggs, milk and butter.
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 47% (an earlier version of the recipe allowed 41–54% by season, and the hint under the field keeps that band), 12% sugar, 12% egg, 7% butter, 1.8% salt and a brisk 2.2% instant yeast. The sugar feeds browning and keeps the crumb soft; 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.
Sources & methodology
Every percentage in this calculator traces to the published sources below — nothing is invented. Where respected sources disagree, the default sits inside the documented range.
- King Arthur — Beautiful Burger Buns — The “Beautiful Burger Buns” formula: ~50% water, 12% sugar, one egg, 7% butter, a brisk same-day yeast dose.
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.
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.
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