Fourth of July Buttermilk Burger Buns

It's the simplest question: What's your favorite food?

I used to say pizza when I was younger, but I think I only said that because everyone else said it (don't get me wrong, I LOVE pizza).

It may have been chicken parm for awhile, but I think that's only because it was the first thing I learned to make from scratch that I was super proud of (don't get me wrong, I LOVE chicken parm).

Most recently, I've gotten super excited over chicken cheesesteaks, but I wouldn't call it my favorite (don't get me wro-

...sensing a trend here?

I. Love. Food. I live for dinner. I love to cook. I'm not picky at all and will try anything, and I'll probably love it. My problem with the favorite food question is, like... how do I choose a favorite out of ALL the foods in the world? They're all my children and I love them equally but in different ways.

But I think I finally have an answer: BURGERS.

Not just any burger, though. It needs to be on a buttermilk bun.

If you're a burger fan (and who isn't?), you neeeeed these buns in your life. I'm including an option to form this into a loaf of bread in case that's what you prefer, just so you have absolutely NO excuse not to adopt this recipe and make it weekly.

With the Fourth of July coming up, buttermilk buns are the ultimate way to elevate your burger game. Serve them alongside BBQ Bacon Baked Beans, Classic Macaroni Salad, and Crispy Baked Potato Chips for best results (yep, those are all recipe links - you're welcome).

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Buttermilk Burger Buns (or Bread) Recipe
by Twirlerica
Makes 4 oversized burger buns or 1 standard bread loaf

Ingredients
400 grams all-purpose flour
310 grams cultured buttermilk
2 1/4 teaspoons active dry yeast
6 grams sugar
8 grams salt

Mix half the flour with the buttermilk, yeast, and sugar. Cover with plastic wrap and let sit at room temperature for at least 4 hours, or up to overnight.

Add the remaining flour and salt. Knead for 8-10 minutes until smooth and elastic.

For buns or rolls: weigh entire dough ball and divide by 4. Break off pieces of dough in that divided weight, form into buns, and place on a sheet pan lined in parchment paper seam-side down. For bread: shape into a loaf, and place seam-side down in a greased and floured loaf pan to rise.
Cover with a kitchen towel and let rise for 1 hour.

Preheat oven to 375°. Brush top of buns/loaf with buttermilk. For buns/rolls: Bake for 18-20 minutes. For bread: Bake for 35-40 minutes. Remove from loaf pan/transfer from sheet pan to cooling rack and let cool for 5-10 minutes before slicing. Cool completely before storing. Freezing is recommended for storage past 2 days.

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The Details

Need a little more info? Let's break it down into detail.


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The first step to success in working with yeasted dough is measuring by weight. You need a kitchen scale for this. I use this one by OXO, and it's never failed me, but any digital scale that measures in grams will work. If you've ever felt like a recipe turns out great one time, but the next time you do everything exactly the same way and it turns out like crap, chances are it's because the recipe called for x cups instead of going by weight. Weight will always be the same, but factors like temperature, humidity, and compaction can affect other forms of measurement.

Working with yeast can be intimidating if you've never tried it before, but this recipe couldn't be easier. Using the Sponge Method (mixing half the flour with the buttermilk, yeast and sugar and letting it rise) to give the yeast plenty of time and space and a pinch of sugar to wake up and bloom is the key to adding tons of flavor. This takes literally no extra hands-on time, but makes a big difference in the finished product. Give it at least 4 hours to do its thing and to produce the most flavor, but you can even let it go overnight.

Using cultured buttermilk for the hydration component gives you a slightly tart undertone, helping to bring out even more of that yeasty flavor. Cultured buttermilk is basically just fermented milk, so it plays along perfectly with yeasted dough. If you don't have buttermilk, you can use regular milk - it just won't have as much bite and won't be as soft inside. It will still be pretty delicious, though.

When kneading, you'll be able to feel once the dough gets smooth and elastic, and when it stops feeling super sticky. At that point, work it until it passes the windowpane test - pinch off a piece of dough and stretch it between your fingers. If it stretches and becomes transparent, it's ready. If it tears easily, knead for a few more minutes.

Right before baking, brush the tops with more buttermilk. This step is totally optional, but it helps to finish off the buns with a beautiful golden crust. You can use olive oil instead for a different flavor, or egg wash (1 egg beat with 1 tbsp water) for a shiny finish.

These buns freeze and defrost amazingly well. Once they're completely cool after baking, stick them in a freezer bag - they'll keep indefinitely in the freezer, but I do this even if I intend on using them within the week to keep them as fresh as possible. Once you're ready to use them, microwave for 30 seconds, flip, and microwave for another 30 seconds, then pop them in the oven at 375˚ for 5 minutes or so to get the outside nice and crusty, and to make them taste fresh baked. If you're grilling, skip the 5 minute bake and instead set them on the grill for a few minutes. I use indirect heat so they don't get too hot too quick, and let them get nice and toasty brown on each side.