We are calling these burger buns because that's what we used them for but they are actually a cross between a burger bun and a traditional Turkish sweet bun that is used to dip into tea as a snack. We also used the leftover buns as rolls for sandwiches and made a lovely spicy halloumi sandwich using our Turkish Chilli Sauce for lunch the next day. They are super versatile and just utterly delicious — it's worth making a big batch because we can guarantee they won't be around for long! We made our lamb burgers with these burger buns (the recipe can be found here) and they were perfect because they are soft and moist but still have structure so absorb all those lovely lamb juices without disintegrating. It might seem like a bit too much effort compared to just buying them from the shops but please please try them because they will take your burgers to the next level!
Ingredients
- 500g Strong Bread Flour, sifted
- 1.5 tsp Fine Salt
- 160ml Luke Warm Water
- 80ml Warm Whole Milk
- 8g Fast Action Yeast
- 1 large Egg, beaten
- 30g Sugar
- 40ml Oil
Topping
- 2 tbsp Nigella Seeds
- 2 tbsp Sesame Seeds
- 1 Egg, beaten
Cooking Instructions
- In a large bowl combine the milk, oil, water, yeast, sugar, and egg and mix.
- Add the salt and flour to the bowl 1/3 at a time, and mix until incorporated. This dough will be quite sticky — if you have a mixer with a dough hook place it on a low-medium speed for about 10 mins. If not, generously flour a clean surface and knead for 10 mins. It is important to knead for the full 10 mins.
- Transfer the dough to a lightly oiled bowl. Cover with cling film or a tea towel and let rise in a warm place until doubled in size, about 1.5 to 2 hours.
- Line a large baking tray with baking paper and turn your oven onto fan at the lowest temperature (around 50c). Once the dough has risen, knock it back and divide into 8 equal parts.
- Gently roll each portion into a ball and place on the baking sheet with a gap in between. Place in the oven at the low temperature for 15-20 mins for a second prove. The buns will grow and be touching at this point.
- Remove from the oven and turn it up to 185c. Brush the tops lightly with egg wash and sprinkle with nigella seeds and sesame seeds.
- Bake for about 20 minutes, rotating halfway through, until the tops are beautifully golden brown. Transfer to a rack to cool completely.
- Make our delicious Lamb Kofte Burgers or Chicken Shish Burgers and top with lots of Turkish Chilli Sauce and Turkish Garlic Sauce for the best burgers of your life!!
🛒 Shop the Products Featured in This Recipe
Fill your homemade buns with the best — straight from The Kebab Club:
- Chicken Shish Marinade — make incredible chicken shish burgers in these buns
- Lamb Shish Marinade — rich, aromatic lamb perfect for homemade burgers
- Kofte Dry Rub — make authentic lamb kofte patties to fill these buns
- Turkish Chilli Sauce — the ultimate burger sauce with a fiery Turkish kick
- Turkish Garlic Sauce — creamy garlic sauce that takes any burger to the next level
Looking for more recipe inspiration? Browse all our Turkish-inspired recipes here.
Excellent bun recipe, have made a few times and consistently good. I only put in 20g sugar as we don’t like them too sweet.
Best bun recipe out there and I’ve tried a few!
The enrichment of the dough and oven prove seem to make it foolproof
Very delicious, soft, moist and chewy!