How to Make Super Soft No-Knead Burger Buns | Scalding Method

This is just a no-knead cold fermented version of my ultimate soft burger buns and that’s all there is to it. The buns are extremely soft and light, and I’ve thrown in a very simple yet tasty burger recipe too. If you don’t want to cold ferment this dough, then simply let it bulk ferment at room temperature for 1.5 – 2 hours or until the dough doubles and make the buns on the same day.

This recipe makes 4 bur buns and burgers to make more simply multiply all the ingredients.

Watch the video down below for detailed instructions.

Ingredients

For the scald –

60g (2.1oz) white bread flour

20g (0.7oz) butter

20g (0.7oz) sugar

6g (0.21oz) salt

190g (6.7oz) boiling water

For the main dough –

240g (8.45oz) white bread flour

3g (0.1oz) instant dry yeast or 3.6g (0.12oz) active dry yeast or 9g (0.31oz) fresh yeast

1 egg yolk

1 egg white for glazing

Sesame seeds to sprinkle

For the burgers –

500g (1.1lb) ground beef

70g (2.5oz) onion

15g (0.5oz) garlic

2g (0.07oz) thyme

7g (0.25oz) salt

2g (0.07oz) black pepper

10g (0.35oz) Worcestershire sauce

50g (1.75oz) stale bread (soaked in water and squeezed dry)

To assemble the burger –

Cheese

Red onion

Tomato

Gherkins

Relish or any other burger sauce you like.

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration. 

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

If you are curious about why the dough contains butter, egg, and sugar, click the links to learn more about the effects those ingredients have on bread dough.

Method

1. Make the scald. Mix all ingredients until smooth and leave to cool down. We are aiming for a final dough temperature of around 25C (77F), so let the scald come down to that temperature. It will take around 3 hours. Alternatively, you could use less boiling water in the scald and top it up with cold water to balance the temperature if you want to speed up the process.
2. Make the dough. Add the yeast and egg yolk to the scald and whisk until smooth. Add the flour and mix to a dough.
3. Cover and chill for 15 – 30 minutes.
4. Fold #1.
5. Chill for 15 – 30 more minutes.
6. Fold #2.
7. Cold ferment for 12 – 24 hours.
8. Divide the dough into 4 equal pieces and pre-shape. Rest for 20 minutes.
9. Final shape. Place the dough balls on a non-stick paper lined tray with plenty of space between them.
10. Cover and final proof for 2 hours.
11. Brush the dough balls with egg white and sprinkle with seeds.
12. Bake in a pre-heated oven at 160C (320F) fan on for 25 minutes.
13. Leave to cool down.
14. Make the burgers. Mix all ingredients until well combined. Divide in 4 equal pieces, shape them in balls and then flatten them to patties.
15. Cook under the broiler at 250C (480F) for 10 minutes. Top with a piece of cheese and cook for 1 more minute.
16. Slice the bun, brush with butter and toast in a very hot pan for 1 minute. Spread the sauce on both sides and top with all the fillings. Put the lid on and take a huge bite. Enjoy!

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.