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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





  • 1½ cups all purpose flour
  • 1¼ cups whole wheat flour
  • 0.33333333333333 cup cheese
  • 2½ tsps yeast
  • 1 tbsp sugar
  • ricotta
  • 1 tsp onion
  • 4 tbsp butter
  • 1 egg
  • 0.66666666666667 ~ ¾ cups Water
  • 1 tbsp egg water egg
  • 2 tbsps soy milk Egg
  • sesame Poppy seeds
  • ricotta


  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.
Contains allergens

✅ Egg

✅ Nut

✅ Dairy