High Protein Yeasted Burger Buns with Greek Yogurt
Soft, golden burger buns made with nonfat Greek yogurt for roughly 10 grams of protein per bun. No protein powder, no starter needed, ready same day with active dry yeast.
Servings: 12 Buns
Calories: 245kcal
Equipment
- - Stand mixer with dough hook
- kitchen scale
- Large mixing bowl
- Small bowl for blooming yeast
- Two half sheet pans
- Parchment paper
- bench scraper
- - Pastry brush or piece of paper towel
- Wire cooling rack
- Instant read thermometer
Ingredients
Yeast Bloom
- 14 g active dry yeast 4 and 1/2 teaspoons
- 60 g warm water 105 to 110 degrees F (1/4 cup)
- 2 g granulated sugar 1/2 teaspoon
Ingredients
- 650 g bread flour 5 and 1/4 cups
- 25 g granulated sugar 2 Tablespoons
- 424 g nonfat Greek yogurt (1 and 3/4 cups)room temperature or warmed for 40 seconds in the microwave
- 74 g unsalted butter softened (5 tablespoons)
- 10 g fine sea salt 1 and 3/4 teaspoons
- 2 large eggs room temperature
Egg Wash
- 1 large egg
- 15 g water 1 tablespoon
- Sesame seeds, poppy seeds or everything bagel seasoning optional
- 28 g unsalted butter melted, for brushing after baking (2 tablespoons) OPTIONAL
Instructions
- In a small bowl, combine the warm water, active dry yeast, and 2g sugar. Stir gently and let sit for 5 to 10 minutes until foamy. If the mixture does not foam, your yeast is no longer active and you should start with a fresh packet before continuing.
- In a medium bowl, whisk together the bread flour, salt, and 25g sugar until evenly combined.
- If the Greek yogurt is coming straight from the fridge, microwave it for about 40 seconds and stir well before using. You want it semi warm to the touch but not hot. You're just taking the chill off.
- Add the warmed Greek yogurt, eggs, and bloomed yeast mixture to the bowl of a stand mixer fitted with the dough hook. Mix briefly on low speed to combined.
- Add the dry ingredients to the wet ingredients and mix on low speed until a shaggy dough forms, about 2 minutes.
- With the mixer running on low, add the softened butter one tablespoon at a time, waiting for each addition to be fully incorporated before adding the next. This slow addition prevents the dough from becoming greasy and allows the flour to absorb the fat properly.
- Once all the butter is incorporated, increase the mixer to medium speed and knead for 6 to 8 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl. The dough should be soft but not sticky. If it is really sticking to the bowl after the full knead, add flour 10 grams at a time until it pulls away.
- Shape the dough into a smooth ball and place it in a lightly oiled bowl. Cover with plastic wrap or a lid and let it rise at room temperature for 1 to 1.5 hours, or until doubled in size.
- Turn the dough out onto a lightly floured surface and weigh the total dough. Divide into 12-13 equal pieces of approximately 100-110 grams each using a bench scraper.
- Roll each piece into a tight, smooth ball by tucking the edges underneath and using your hand cupped around the dough ball in a "C" shape. moving in a counter clockwise circle, creating surface tension on top. Flatten each ball firmly with your palm to about 3 to 3.5 inches wide. Flattening before the proof is what gives you a wide, flat burger bun shape rather than a tall, domed dinner roll.
- Place the shaped buns on two parchment lined baking sheets, spaced at least 2 inches apart. Cover loosely with plastic wrap and let proof for 45 minutes to 1 hour, until noticeably puffy. Preheat the oven to 375 degrees F during the last 20 minutes of proofing.
- Alternatively you can add them in a 4 x 3 grid so they all fit on one tray. You may need to pull them apart after baking.
- Whisk the egg with the water until smooth. Gently brush each bun with the egg wash. Sprinkle with sesame seeds or everything bagel seasoning if desired.
- Bake for 18 to 22 minutes, rotating the pans halfway through, until deep golden brown on top. The buns are done when the internal temperature reads 190 to 195 degrees F.
- Optionally, brush the hot buns immediately with melted butter the moment they come out of the oven. This keeps the crust soft and adds a final layer of richness. Let cool on a wire rack for at least 15 minutes before slicing.
Notes
Active Dry Yeast vs Instant Yeast
This recipe is written for active dry yeast, which must be bloomed in warm water (105 to 110 degrees F) before using. If substituting instant yeast, use 11g and skip the blooming step entirely. Add it directly to the dry ingredients and proceed with the recipe. Instant yeast will activate at room temperature and does not require a specific liquid temperature in this recipe since the yogurt and eggs are the primary liquids.
Yogurt Options
Nonfat Greek yogurt gives you the highest protein per bun. Fage 0%, Kirkland Organic Nonfat, Stonyfield Organic Nonfat, and Siggi's nonfat plain skyr all work well in this recipe and deliver approximately 10 grams of protein per 100 grams. Siggi's skyr is slightly thicker than Greek yogurt but substitutes at the same weight without issue. If pulling the yogurt straight from the fridge, microwave it for about 40 seconds and stir well before using. You want it semi warm to the touch, not hot.
All Purpose Flour Substitution
All purpose flour can be substituted at the same weight. Because all purpose flour absorbs less liquid than bread flour, the dough may feel slightly stickier. Add flour 10 grams at a time if needed. Do not add more than 30 to 40 grams extra or the buns will be dense.
Shaping for Flat Buns
Press each dough ball firmly to 3 to 3.5 inches wide before the final proof. Do not press them down after proofing as this deflates the dough and they will not recover in the oven. Flattening before the proof is the key step for a classic burger bun shape.
Make Ahead
Shape the buns and place them on the parchment lined sheet pans. Cover tightly with plastic wrap and refrigerate overnight before the final proof. The next morning, pull them out and let them proof at room temperature for 1 to 1.5 hours until noticeably puffy, then bake as directed.
Storage
Store baked buns in an airtight container at room temperature for up to 3 days. To freeze, let the buns cool completely then place in a freezer safe bag for up to one month. Reheat wrapped in foil at 325 degrees F for 8 to 10 minutes.
Slider Buns
Divide the dough into 20 pieces at 60 grams each for slider buns. Reduce the bake time to 14 to 16 minutes. Everything else stays the same.
