No Knead Burger Buns | Foodomania

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No Knead Burger Buns

Dec 15, 2012         10 comments.

I have said it before and I’m saying it again. Given a choice, I would definitely buy bread rather than making it at home. The kneading, the waiting, the baking… is all too much for me. That being said, how proud am I of these Burger Buns? VERY! πŸ˜€

The Number ONE reason is because it involves NO KNEADING. Seriously, that could be the punchline for me to sell this recipe! If I knew resting the dough for many, many hours is a substitute for 20 minutes of hardcore kneading, I would have done it a long time ago! Secondly, homemade bread is after all, HOMEMADE BREAD πŸ™‚ And not to mention the fact that it lets you have a smug ‘I-made-Burger-Buns’ look on your face all day! πŸ˜‰

Were they as delicious as store bought Buns? I think so. I wasn’t entirely happy with the texture of the bread after a day though. Freshly baked, they were delicious, spongy and exactly how a burger bun should be like. But the few that I refrigerated and microwaved the next day had lost their ‘freshness’. So the only consolation is that this dough proves to be excellent for storage. You could make the dough at night and have fresh bread in the morning. Or make the dough in the morning and have fresh bread for the evening tea. And if there’s dough left, it freezes extremely well for a week. So, eat them freshly baked.

To make the buns, all you’re gonna need are –

To the flour, add pretty much everything except the water and give a mix.

Add the water.

Stir it well.

Keep stirring until the dough comes together.

That’s it. Transfer it to a large, well oiled bowl. Keep it closed and in a warm spot.

Let the dough rest and rise for 10-15 hours or more (even 24 hours of resting is good!)

The dough develops excellent elasticity and comes right off the bowl.

Transfer it to a well- floured surface. It will be extremely sticky.

Add some flour all over the dough.

Gently pull it together by stretching and mixing. The dough will be soft and elastic. You wont have much trouble bringing the dough together.

Cut the dough into equal pieces depending on the size of your burger buns.

Roll out each portion of the dough into a nice smooth circle and place on a well-buttered (or oiled) baking dish. Place each ball of dough about an inch apart.

Let that rise for about 15 minutes or so.

Make a small incision on the top of the dough. Coat it well with melted butter. Sprinkle some Black sesame seeds if you like.

On a preheated oven, bake them @ 200C for 20 minutes or until the top of the buns are crisp and insides are fully cooked.

This can be the basic dough recipe for any kind of bread you wanna make – hot dog buns, pizza, calzone etc.


No Knead Burger Buns

  • Yield: 4 large buns 1x


  • 3 cups All Purpose Flour
  • 1.5 cups Warm Water
  • 3/4 TBsp Instant Yeast (If using dry yeast, you have to prove it before)
  • 3/4 TBsp Salt
  • 1/2 T Sugar
  • 2 T Vegetable Oil
  • Melted Butter / Oil for brushing the top
  • Sesame seeds


  1. Mix all the dry ingredients. Add in the Oil and mix well.
  2. Add water and keep stirring to bring together a sticky dough. Make sure all the flour is incorporated into the dough.
  3. On a large, well oiled bowl, transfer the sticky dough and cover it & let it rise for 10 – 15 hours. (you could leave it overnight or upto 24 hours) The dough will rise and develop a natural elasticity.
  4. Transfer the risen dough to a well floured surface. Sprinkle some flour on the dough and pull everything together. The dough will be easy to handle because of its softness.
  5. Divide into equal portions.
  6. Roll the out and place on a well oiled baking dish 1 inch apart.
  7. Cover & let it rise for 15 minutes.
  8. Pre-heat oven to 200 C.
  9. Make a small incision on the top, brush the top with melted butter / oil & sprinle some sesame seeds if you wish to.
  10. Bake the buns for about 20 minutes or until they are fully cooked through. The top will be crunchy and insides will be cooked & spongy.

10 Comments on “No Knead Burger Buns

    1. Because it is a “No-Knead” recipe. When you knead the dough, you help develop gluten which is crucial to get that spongy bread texture. If you aren’t kneading so much, you can simply let the dough rise for a long time (which will essentially do the same thing – develop the gluten). If you don’t want to let it rise for so much time, you can knead the dough for 10-15 minutes till you have a smooth elastic dough, let it rise for 1-2 hours & then form the buns.
      Also, you can use any yeast as long as you know how to activate it.

  1. We love the ease of no-knead too! Great idea to make these buns! Can we suggest – try freezing them next time instead of refrigerating. Thaw at room temp and use πŸ™‚

  2. love this daintily puffed buns; i am like you kavi – fetching bread from the market rather than fretting over the dough appeals to me, but then the magic of home made bread is something else πŸ™‚

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