If you love Turkish Bread, you will absolutely love these Soft Yoghurt Burger Buns.
While recipe testing for our Dinners 4 cookbook, Mez was in the kitchen making our Persian Lamb Burgers and needed a nice easy burger bun to serve them in.
The original inspiration came from a handful of different recipes including Lepinja/Somun/Balkan Flatbreads.
They’re soft, light and just a little chewy, with the yoghurt giving them a richer texture without being heavy. They hold everything in without falling apart, but still have that fluffy bite you want from a good bun.
This is one of those doughs that just works. Simple ingredients, easy to make, and far better than anything you’ll grab from the supermarket.
Perfect for burgers, loaded sandwiches or even served alongside grilled meats when you want something a bit different.
If you’re after soft homemade burger buns with a little bit of a twist, these soft yoghurt buns are a solid go-to. The yoghurt in the dough helps create a tender crumb while keeping the buns light, with just enough structure to hold fillings without going soggy.
They sit somewhere between a classic burger bun and a soft flatbread, which makes them really versatile. You can use them for burgers, kebabs, pulled meats or even as a side for saucy dishes.
One of the best parts is how well they keep. The yoghurt helps the buns stay soft for longer, so they’re great for prepping ahead or freezing for later.
Why you’ll love these:
- soft, fluffy texture with a slight chew
- easy to make in the Thermomix or by hand
- hold fillings without falling apart
- stay softer for longer than regular buns
- freezer-friendly
Once you’ve made your own buns like this, it’s hard to go back to store-bought. They just make everything taste better.
Why This Recipe Works
The yoghurt adds fat and acidity to the dough, which helps tenderise the gluten and create a softer crumb. It also improves moisture retention, so the buns don’t dry out as quickly as standard bread rolls.
The high hydration gives you that light, airy texture, while still being sturdy enough for burgers.
Soft Yoghurt Burger Buns
Equipment
- bowl for proofing, oiled
Ingredients
- 150 g milk of choice
- 2 tsp dried instant yeast
- 500 g bread flour
- 1 ½ tsp salt
- 100 g full fat Greek yoghurt - (dairy-free if required)
- 150 g water
Instructions
Thermo cooker
- Add milk and yeast to mixer bowl. Mix for 3 min/37℃/speed 1/MC off. Once combined let stand for 10 min.
- Add flour, salt, yoghurt and water. Knead using dough function for 5 min.
- Add dough to oiled medium sized bowl and cover with a tea towel. Place in a warm space to rise for 1-2 hr or until doubled in size.
- With 30 min left of your dough proving preheat your oven to 250℃ fan forced.
- Place dough onto silcone mat and divide into 4-6 portions for large rolls or 8 portions for small rolls. You want to flatten the portion into a disc shape approximately. 1.5-2 cm high and place on a lined baking tray with a few cms apart.
- Using the back of a knife you place a crease on the top of the bun horizontally then again vertically so you have a criss cross pattern on top. Alternatively you can opt to sprinkle with Nigella seeds.
- Bake your buns for about 15 min until golden on top.
Notes
Nutrition
FAQs
Can I make these burger buns without a Thermomix?
Yes. You can mix and knead the dough by hand or in a stand mixer until smooth and elastic.
Can I freeze these buns?
Yes. Let them cool completely, then freeze in an airtight container. Reheat or thaw as needed.
What can I use these buns for?
They’re perfect for burgers, pulled meats, sandwiches or even served alongside grilled dishes.
Can I make them dairy-free?
You can swap the yoghurt for a dairy-free alternative, but the texture may be slightly different.