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An easy recipe to make these homemade burger buns sprinkled with mixed seeds that add a special little crunch to them. They are so soft and fragrant that can be used in a wide variety of ways: from the classic hamburger to anything you want! Perfect for picnic or barbeque but also for a family dinner. Why don’t you try them?
  • 600 g of Manitoba flour
  • 420/500 ml of lukewarm water
  • 100 g of grated Parmesan cheese
  • 100 g of butter at room temperature, diced
  • 40 g of sourdough starter
  • 2 g of fresh baker’s yeast
  • 2 medium eggs
  • 2 level teaspoons of salt
  • 1½ teaspoon of sugar
  • 1 egg white for brushing
  • mixed seeds (sunflower, flax, sesame, poppy…)
  1. Prepare the dough at least 8 hours before baking the buns.
  2. In a large mixing bowl - or in the standing electric mixer fitted with the dough hook - sift the flour, the sourdough starter and the baker’s yeast - dissolved in half a glass of lukewarm water. Add the grated Parmesan cheese, the sugar and 400 ml of water and mix well to combine.
  3. Add the butter, the salt and an egg at a time, mixing well after each addition.
  4. Knead until the dough is smooth and homogeneous. Add other water, little by little, if necessary but don’t exceed the recommended doses.
  5. Turn the dough onto a floured pastry board and knead with your hands for some minutes.
  6. Form the dough into a ball and place it in a greased bowl. Cover with cling film and keep in the fridge for at least 4/6 hours.
  7. Take the dough out of the fridge and let it rise at room temperature for a couple of hours.
  8. When its volume has doubled, divide the dough into 12/14 little balls (each of them of about 110 g). Cover with a damp rag and let them rise again at room temperature for 1 hour.
  9. Preheat the oven to 200°C.
  10. Arrange the buns at intervals in a baking sheet previously covered with baking paper.
  11. Slightly beat the egg white with a spot of water and brush the surface of the buns.
  12. Scatter the mixed seeds over them and bake for 10 minutes. Reduce the temperature to 180°C and bake again for other 20 minutes or until the buns are golden brown.
  13. Take the buns out of the oven and allow them to cool on a wire rack.
You can keep your cheese burger buns in a sealed jar for two or three days or, as an alternative, you can freeze them when they are completely cooled.
Recipe by OPSD Il gustoso food blog at