These Two Day Burger Buns are the ultimate soft, sweet, and pillowy bread, inspired by traditional Vietnamese bakery styles. The long fermentation process develops a deep, complex flavor and an incredibly tender crumb that holds up perfectly to savory fillings. Made with simple pantry staples like flour, sugar, yeast, and oil, these buns offer a delightful balance of subtle sweetness and savory richness. They are ideal for making authentic banh mi sandwiches or elevating your homemade burgers. The overnight rise allows for maximum flavor development without requiring constant attention, making them a rewarding project for weekend bakers. Enjoy them warm from the oven for the best texture and aroma.
Two Day Burger Buns
Description
These Two Day Burger Buns are the ultimate soft, sweet, and pillowy bread, inspired by traditional Vietnamese bakery styles. The long fermentation process develops a deep, complex flavor and an incredibly tender crumb that holds up perfectly to savory fillings. Made with simple pantry staples like flour, sugar, yeast, and oil, these buns offer a delightful balance of subtle sweetness and savory richness. They are ideal for making authentic banh mi sandwiches or elevating your homemade burgers. The overnight rise allows for maximum flavor development without requiring constant attention, making them a rewarding project for weekend bakers. Enjoy them warm from the oven for the best texture and aroma.Ingredients
Directions
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Mix the water, sugar, yeast, oil, and salt in a large bowl until the sugar and yeast are dissolved.
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Gradually add the flour, mixing until a shaggy dough forms.
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Knead the dough on a floured surface for 10-15 minutes until smooth and elastic.
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Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size.
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Punch down the risen dough to release air bubbles.
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Knead the dough briefly again.
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Divide the dough and shape into 1/2 cup-sized balls.
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Arrange the dough balls on baking sheets lined with foil or parchment paper.
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Cover the buns loosely and let them rise in a warm place overnight.
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Preheat the oven to 400&# 194;°F (200ðC).
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Bake the buns for 15 minutes or until golden brown and cooked through.
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Remove from oven and let cool on a wire rack.
Nutrition Facts
Servings 36
- Amount Per Serving
- Calories 426.0kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 1.2g6%
- Cholesterol 0.0mg0%
- Sodium 1085.2mg46%
- Total Carbohydrate 79.2g27%
- Dietary Fiber 2.3g10%
- Sugars 13.6g
- Protein 8.7g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The "Two Day" title refers to the extended fermentation process. The first rise happens on the first day, followed by an overnight cold or room-temperature rise, with baking completed the next morning.
For best results, ensure the water is lukewarm (around 105-110ðF) to activate the yeast without killing it.
If the dough feels too sticky, add more flour one tablespoon at a time. If too dry, add water in small increments.
These buns are best served fresh. To store, keep in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
For a shinier crust, you can brush the buns with a little oil or milk before baking.
