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Baking recipe · from the recipe book

Soft Herb Milk Burger Buns

Pillowy, buttery buns flecked with fresh parsley, dill and dried oregano, with a tender crumb and a glossy golden top.

Soft Herb Milk Burger Buns

Ingredients

  • 4¾ cups600 gAll-purpose flour
  • 1¼ cups (300 ml)300 gWhole milkwarmed to about 100°F (38°C)
  • ⅓ cup90 gWaterlukewarm
  • 2 large100 gEggsdivided: 1 beaten into the dough, 1 beaten for the egg wash
  • 3½ tbsp50 gUnsalted buttermelted and slightly cooled
  • 2 tbsp25 gGranulated sugar
  • 1 packet7 gInstant yeast
  • 1¾ tsp11 gSalt
  • ⅓ cup chopped20 gFresh parsleyfinely chopped
  • 1 cup sprigs8 gFresh dillfinely chopped
  • 1 tbsp3 gDried oregano

Steps

  1. Prepare first: warm the milk, melt the butter and let it cool slightly, finely chop the parsley and dill, and crack the eggs into two separate small bowls, beating each one; one is for the dough and the other is for the egg wash.
  2. In a large bowl, whisk the flour, sugar, instant yeast, salt and dried oregano.
  3. Add the warm milk, lukewarm water, the first beaten egg and the melted butter. Stir into a shaggy dough. This is about 65% hydration (milk and water to flour) and 2% salt.
  4. Knead 8 to 10 minutes by hand or 6 minutes in a stand mixer until smooth and elastic. Knead in the parsley and dill for the last minute until evenly flecked.
  5. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
  6. Line two baking sheets with parchment. Turn out the dough, divide into 12 equal pieces (about 100 g each) and roll each into a tight ball. Place on the sheets and flatten each to about 3.5 inches wide.
  7. Cover loosely and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy and the dough springs back slowly when poked. Meanwhile, preheat the oven to 375°F (190°C).
  8. Brush the tops with the second beaten egg for the egg wash.
  9. Bake 16 to 20 minutes, switching the sheets halfway, until deep golden and 190°F (88°C) in the center.
  10. Cool the buns on a rack for at least 30 minutes before slicing.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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