This ultimate no-knead dough for all soft buns recipe was widely used in my latest restaurant. I’ve implemented this for all of our soft buns options including: burgers, hot dogs, and last but not least dinner rolls; and everything came out perfectly. This was already commercially tested so I promise you your next burger buns or hot dog buns will turn out soft, moist, and fluffy like the way you always wanted it.
You don’t need to be a professional baker to master this recipe because it requires no bread kneading’s techniques at all; but you still need to mix everything in order to incorporate them completely. Just give a dough a few round of of mixing, then it will be good to go. The wonderful part is you can simply do the mixing part with your hands; unless you decided to triple the recipe you might need an electric mixer to do the mixing job because at this point the dough is too heavy to handle.
Because it requires no-knead technique, you have to spend some sort of deep preparation in order to help with the process. Relax, the prep part is also easy, not science rocket kind of thing. Here are what you need to do in order to achieve such a soft, moist, and fluffy texture for all of your soft buns:
- Only use bread flour in this recipe. If this is not an option for you, AP flour can be used but keep in mind, the buns will feel heavier in your hands because of its lacking of gluten strand.
- Only melt butter on small/medium heat, do not bring to boil, then add the milk in and carefully stir the mixture to incorporate both of them together. If you boil the butter from the beginning and then add the milk at high heat, the mixture will be separated.
- You can use instant dry yeast or active dry yeast. However, my recommendation for you is no matter which type of yeast you are using, you should always bloom them in the water ahead of time. Because this is a no-knead recipe, if you put your instant dry yeast directly in the dough and only give it a couple of mixing round, the yeast might not fully dissolve during this briefly mixing. In such cases, the yeast is is moistened in four to five times its weight of water. Deduct this amount of water from the total water called for in the recipe.
- If you’re making burgers, you have an option to make or buy molds. In our kitchen, we made the molds ourselves by folding aluminum foil in to a straight line, cut half way on two ends, and combine them to make a circle with a size of our choice. This will give burgers such desired heights and they will be uniform to one another. On the other side, you can just roll out the dough and bake as you go.
The most important factor of this recipe is you must let the dough proof and the fermentation process has two parts:
- The first proof happens right after you mix all ingredients together.
- The second proof is after you finish forming the dough into your bun’s desired shape
That being said, you should pick the naturally hottest spot in your home or your kitchen to proof the dough. It can be on top of your on-going cooking oven or right next to your stove tops where a big stockpot is simmering. Just keep in mind:
- If you’re using instant dry yeast, the best temperature to proof the dough is at 85F – 100F (29C – 38C).
- If you’re using active dry yeast, the best temperature to proof the dough is at 100F – 110F (38C – 40C).
- Anything above 138F (59C) will kill the yeast.
Before we’re going into the recipe, here are the complete steps of making this ultimate no-knead dough (i know i know, it’s too long and too much theory, but hey you will thank me later because this is inevitable – just like Thanos)”
- Scaling the ingredients
- Mixing the dough
- Proofing the dough for the first time (this stage is also called fermentation)
- Punching the dough down
- Portioning the dough
- Rounding & shaping the dough to desire’s shape
- Proofing the dough for the second time
- Baking the buns
- Cooling and eating the finished buns
Well, enough with all of the theory, lets go the most exciting part, shall we? Lady & gentlemen, I hereby present to you: the ultimate no-knead dough for any kind of soft buns.
Ultimate no-knead dough for all soft buns
- Half sheet or full sheet pan or sandwich loaf pan
- Parchment paper
- Baking brush
- Cooking scale
- Cooking oil spray
- 21 oz bread flour
- 3.5 oz sugar
- 1 tbsp yeast
- 1/4 c warm water
- 1 c whole milk
- 2 oz butter melted
- white sesame seeds as needed if making burger buns
- 2 egg yolks beaten
- 1 tbsp milk
- Combine the water and yeast in a small bowl. Combine the remaining ingredients in another mixing bowl.
- Add the water-yeast mixture ti the remaining ingredients.
- Use your hands or a spoon and stir all the ingredients to combine.
- Transfer the dough to a lightly greased mixing bowl (you can use cooking spray), cover and place in a warm spot. Ferment until doubled, approximately 1 to 1.5 hour.
- Punch down the dough. Let it rest a few minutes to allow the gluten to relax.
- Divide the dough into 1.4 oz (40gr) portion. Shape as desired and arrange on paper-lined sheet pans. Proof again until doubled in size.
- Carefully brush the proofed rolls with egg wash (sprinkle white sesame on top of the buns if making burgers). Bake at 375F (190C) until medium brown for approximately 12 to 15 minutes for burgers and hot dog buns; 35 to 45 minutes for dinner rolls.