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Delicious burger buns that requires minimal hands-on time thanks to the no-knead method of preparing them. They are soft but sturdy enough to hold a veggie burger and all of its accouterments.


68 buns

Total time

40 minutes




  • 1 cups all purpose flour
  • 1 cups whole wheat flour ((or use 2¾cups of all purpose flour))
  • ⅓ cup cheese (Vermont Powder (alternates: freeze some of your favorite cheese and grind it into a powder. Or omit it completely and add a little bit more flour))
  • 2 tsps yeast (Instant)
  • 1 tbsp sugar
  • (1.25l) fish stock
  • 1 tsp onion (powder (optional, but tasty))
  • 4 tbsp butter (Softened)
  • 1 egg (- large (I used 1tbsp egg replacer whisked with 3tbsp water))
  • ⅔ ~ ¾ cups Water (Lukewarm *)
  • 1 tbsp egg water egg (beaten -- For wash)
  • 2 tbsps soy milk Egg (-- for Vegan Wash)
  • sesame Poppy seeds (& - as needed)
  • (1.25l) fish stock (*use greater amount of liquid in winter or in drier climates and lesser amount in summer or in humid environment.)


  1. Combine all the ingredients and beat at speed, using an electric mixer (hand mixer with dough hook should work), for 2 minutes. Place the dough in a lightly greased bowl, cover and let it rise for 60~90 minutes, until noticeably puffy.
  2. Gently deflate the dough and divide it into 6 ~8 pieces. Round each piece into a ball and place them on a parchment lined baking sheet. Gently flatten the buns a little.
  3. Cover the buns and let them rise for 60~90 minutes, until noticeably puffy. Towards the end of the rising time, preheat the oven to 350°F.
  4. Brush each bun with the egg wash (or soy milk) and sprinkle with seeds. Bake the buns for about 20 minutes or until they're a light golden brown and the interior temperature is 200°F, measured with a digital thermometer.
  5. Remove the buns from the oven and transfer them to a wire rack to cool completely.
  6. View the recipe instructions at Cook's Hideout

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