These burger buns air fryer style, are something I genuinely enjoy making when I want to spruce up a simple meal. These buns come out soft, slightly fluffy, and just structured enough to hold a proper burger without falling apart.
If you want something a bit sweeter, try this Banana Foster Bread Pudding for dessert. I usually keep things simple, but I do enjoy making something a bit more special now and then.
Jump to:
Video Tutorial
What Makes These Toast Buns In Air Fryer Special?
I don’t bake all the time, but learning how to toast buns in air fryer like this made a big difference for me. It’s one of those recipes that feels a bit more advanced at first, but once you’ve done it once, it becomes much easier.
I usually make these when I’m cooking for friends or family. It’s always nice putting together a full meal from scratch, especially when the buns are this good.
Why You’ll Love This Recipe
• I like the texture a lot: Soft inside with just a light crust, exactly what I want in a bun.
• They feel homemade in the best way: Not perfect, but that’s what makes them good.
• Great for burgers or breakfast: I’ve used these for both.
• Once you learn it, it’s easy: The first time takes patience, after that it’s much smoother.
• You can control everything: Ingredients, size, texture, all of it.
Ingredients
• Bread flour: Gives the buns structure and that soft, slightly chewy texture.
• Yeast: Helps the dough rise and creates that light texture.
• Milk: Keeps the buns soft and tender.
• Eggs: Add richness and help with structure.
• Butter: Adds softness and flavor.
• Sugar & salt: Balance the flavor and support the dough.
• Sesame seeds (optional): I like adding these on top for texture, but it is not a must if you prefer no seeds.
How to Make Burger Buns Air Fryer Style
1. In a mixing bowl, combine room-temperature milk, one egg, sugar, and dry yeast. Mix well and add the bread flour. Mix all the ingredients in the bowl with a spoon.
2. Transfer the dough onto a wooden surface and proceed to knead it by hand, incorporating a small amount of flour during the process. The dough shouldn't stick too much to your hands, but it should remain slightly sticky. Continue kneading the dough for 5 minutes.
3. Allow the dough to rest and proof for about 40 minutes. The dough should expand in size by 2 to 3 times.
Note: The exact proofing time depends on the temperature of the ingredients and the environment.
4. When the dough has at least doubled in size, add salt and the softened butter. Knead the dough again for 5 minutes.
5. Return the dough to the bowl, covering it with a lid, and let it rest for another 30 minutes. Note that the resting time varies with the temperature. If it's cooler, allow more time, but make sure that the temperature remains within the range of 86-90°F (30-32°C).
6. When the dough has expanded by at least twice its original size, remove it from the bowl. Divide it into four equal portions, around 100 grams (4 oz) each.
7. Shape each portion into a round bun by gently stretching the dough over its surface, creating tension to make the dough elastic.
8. Place the buns in the air fryer basket. There's no need to preheat the air fryer. Simply put the basket back in. Lightly press the top of each bun with your hand. Allow the buns to continue proofing for another 30 minutes. The air fryer basket serves well for this purpose.
9. After 30-40 minutes, ensure the buns have expanded by approximately 2 times. In a small bowl, whisk an egg with milk, then brush this mixture over the buns. Alternatively, explore egg wash substitutes for different options. The egg wash gives the bun a shiny, golden color; however, you can skip this step if you prefer. You can also sprinkle sesame seeds on top of the buns.
10. Preheat your air fryer—I’m using the Instant Vortex Plus XL—to 320°F (160°C) along with the buns. The air fryer heats up quickly in about 2-3 minutes. Bake the hamburger buns for approximately 25 minutes.
11. These buns can be used for hamburgers or breakfast, spread with butter, or simply enjoyed on their own.
Expert Tip: I always make sure not to rush the proofing. It’s tempting, but that’s what gives you that soft texture.
Recipe Tips
- I always use room temperature ingredients, it helps everything come together better.
- I don’t rush the proofing time, it really makes a difference in texture.
- If the dough feels too sticky, I just add a little flour gradually.
What Can You Serve With These?
- Homemade burgers for lunch or dinner
- Egg and cheese breakfast buns
- Soup or stew
- Butter and jam
FAQs
Yes, I’ve tried it before. Just adjust the moisture slightly for a better result.
To crisp your buns, preheat the air fryer to 320°F (160°C) and place the buns inside for 2-3 minutes. Keep a close eye on them to ensure they don't over-brown.
I keep them in an airtight container at room temperature.
To puff up buns, ensure you allow enough proofing time for the yeast to activate and expand the dough. Follow the recipe steps diligently, especially the resting periods, as this is when the magic of rising happens.
Warm up your buns by placing them in the air fryer set at 300°F (150°C) for 1-2 minutes. This warms up the buns without making them too crispy.
Recipe
Hamburger Buns Air Fryer Recipe
Equipment
- Air Fryer
- Mixing bowls
- Parchment Paper
- Silicone brush
- Small bowl
- Spoon
Ingredients
- 250 grams bread flour
- 2.5 grams dry yeast
- 120 ml milk
- 22 grams sugar
- 4 grams salt
- 2 eggs
- 18 grams butter
- sesame seeds optional
Instructions
- In a mixing bowl, combine room-temperature milk, one egg, sugar, and dry yeast. Mix well and add the bread flour. Mix all the ingredients in the bowl with a spoon.
- Transfer the dough onto a wooden surface and proceed to knead it by hand, incorporating a small amount of flour during the process. The dough shouldn't stick too much to your hands, but it should remain slightly sticky. Continue kneading the dough for 5 minutes.
- Allow the dough to rest and proof for about 40 minutes. The dough should expand in size by 2 to 3 times.Note: The exact proofing time depends on the temperature of the ingredients and the environment.
- When the dough has at least doubled in size, add salt and the softened butter. Knead the dough again for 5 minutes.
- Return the dough to the bowl, covering it with a lid, and let it rest for another 30 minutes. Note that the resting time varies with the temperature. If it's cooler, allow more time, but make sure that the temperature remains within the range of 86-90°F (30-32°C).
- When the dough has expanded by at least twice its original size, remove it from the bowl. Divide it into four equal portions, around 100 grams (4 oz) each.
- Shape each portion into a round bun by gently stretching the dough over its surface, creating tension to make the dough elastic.
- Place the buns in the air fryer basket. There's no need to preheat the air fryer. Simply put the basket back in. Lightly press the top of each bun with your hand. Allow the buns to continue proofing for another 30 minutes. The air fryer basket serves well for this purpose.
- After 30-40 minutes, make sure the buns have expanded by approximately 2 times. In a small bowl, whisk an egg with milk, then brush this mixture over the buns. The egg wash gives the bun a shiny, golden color; however, you can skip this step if you prefer. You can also sprinkle sesame seeds on top of the buns.
- Preheat your air fryer to 320°F (160°C) along with the buns. The air fryer heats up quickly in about 2-3 minutes. Bake the hamburger buns for approximately 25 minutes.
- These buns can be used for hamburgers or breakfast, spread with butter, or simply enjoyed on their own.
Notes
Cooking Time and Temperature
I bake these at 320°F (160°C) for about 25 minutes. I always keep an eye on them the first time.- Always keep an eye on your buns during the first few times you make them. Air fryers can vary in their cooking intensity.
- If you notice your buns are browning too quickly, reduce the temperature by 20°F (10°C) and extend the cooking time by 5 minutes.
- In the opposite case, if they seem pale, increase the temperature slightly for the last few minutes to get that golden hue.
Serving Recommendations
- Serve these buns fresh out of the air fryer with a juicy homemade burger patty, lettuce, tomatoes, and your choice of condiments for the ultimate burger experience.
- They also pair well with hearty soups or stews, providing a comforting crunch on the side.
- For a breakfast twist, split the bun in half, toast lightly, and fill with scrambled eggs, bacon, and cheese.
Recipe Variations and Substitutions
- For a whole wheat version, replace half the bread flour with whole wheat flour. Adjust the moisture if needed, as whole wheat tends to absorb more water. Using a blend of flours gives your buns an added nutty undertone and an extra dose of dietary fiber.
- Add herbs like rosemary or thyme into the dough for an aromatic twist.
- Incorporating grated cheese will also add a hint of flavor to your bread.
- If you're looking for a sweeter bun, consider adding raisins or dried cranberries into the mix.
- Swap out dairy milk for plant-based alternatives like almond, soy, or oat milk to make the buns vegan-friendly
Leftover Storage
- These buns store well in an airtight container for up to 3 days at room temperature.
- For longer storage, wrap them individually in plastic wrap and freeze. They can be stored frozen for up to a month. Just thaw and reheat in the air fryer or oven before serving.
Pro Tips for Success
- Always use room temperature ingredients, as they aid in proper yeast activation and dough consistency.
- When kneading, if the dough feels too dry, add a tablespoon of milk. If it feels too wet, sprinkle in some additional flour.
- The proofing times are crucial for the texture of the buns. Never rush this process; let the yeast work its magic.
You can find the video in the post above. If you don't see a video, please check your browser settings.
Emily Edgcombe
I made these last night. We live on a boat and are trying to master baking so we don't have to but so much bread (it's hard to keep fresh for a long time!
THEY WERE AMAZING! I will be making them again and again and again.
Thank you!
MissyG
Oh my gosh. These were so freaking delicious! I wasn’t sure if the recipe meant for dry instant yeast or dry active but I used the active since it’s what I had. My rise times did take longer but it’s possible my yeast was getting a bit old too. In the end all they raised up perfectly so all was well.
I followed the recipe as it read except that I stopped air frying at about 19-20 minutes. I got worried because the bun tops were so dark. I may hold off on the wash until later in the bake next time to avoid over browning but that’s just my personal visual preference as the crust was in no way over cooked. These buns are incredible and reminded me of eating homemade loaf bread when I was growing up. My house smells amazing too. This bread is going to be addictive and now that I know I can just bake them up in the air fryer, I’ll make this more often since I don’t have to heat up the whole oven.
MissyG
What kind of dry yeast is needed please? Active or Instant?
Stan Ivanov
Thanks for the question. the recipe used instant and that's what I would recommend