James
Ingredients
Dry Ingredients
- 4 cups all-purpose flour
- 2 tablespoons sugar
- 2¼ teaspoons instant yeast (1 packet)
- 1 teaspoon salt
Wet Ingredients
- 1 cup warm milk (about 38–43°C / 100–110°F)
- 2 large eggs
- ¼ cup unsalted butter, melted
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract (optional, for a slight sweetness)
For Cooking
- Butter or cooking spray for the waffle iron
Optional Toppings
- Sesame seeds
- Everything bagel seasoning
- Grated cheese
- Fresh herbs
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Stand mixer (optional)
- Rolling pin
- Waffle iron
- Cooling rack
Step 1: Activate the Yeast
Pour the warm milk into a large bowl.
Add the sugar and stir until dissolved.
Sprinkle the yeast over the milk.
Leave it for 5–10 minutes until foamy.
If the mixture does not foam, start again with fresh yeast.
Step 2: Mix the Dough
Add:
- Eggs
- Melted butter
- Vegetable oil
- Vanilla (optional)
Mix until combined.
Gradually add the flour.
Add the salt last.
Mix until a shaggy dough forms.
Step 3: Knead
Knead by hand for 10–12 minutes.
Or use a stand mixer for 8 minutes on medium speed.
The dough should become:
- Smooth
- Soft
- Slightly elastic
If sticky, sprinkle in small amounts of flour.
If dry, add a teaspoon of milk at a time.
Step 4: First Rise
Grease a bowl lightly.
Place the dough inside.
Cover with a towel or plastic wrap.
Let rise for 1 to 1½ hours.
The dough should double in size.
Step 5: Divide the Dough
Punch down the risen dough gently.
Divide into 8–10 equal pieces.
Roll each piece into a smooth ball.
Cover and let rest for 15 minutes.
Step 6: Shape
Flatten each ball into a circle about 10–12 cm (4–5 inches) wide.
Do not make them too thin because they will expand while cooking.
Step 7: Second Rise
Place the shaped dough on a baking tray lined with parchment paper.
Cover loosely.
Allow to rise for another 30–45 minutes.
Step 8: Heat the Waffle Iron
Preheat your waffle iron.
Brush lightly with butter or cooking spray.
Do not over-grease.
Step 9: Cook the Waffle Buns
Place one dough round into the waffle iron.
Close gently.
Do not press too hard.
Cook for 3–5 minutes.
Cooking time depends on your waffle maker.
The bun should be:
- Golden brown
- Fully cooked
- Lightly crisp outside
Repeat with the remaining dough.
Step 10: Cool
Transfer the cooked waffle buns to a cooling rack.
Allow them to cool for at least 10 minutes.
Cooling prevents sogginess.
Step 11: Slice
Using a serrated knife, slice each waffle bun horizontally.
You now have a top and bottom bun ready for fillings.
Filling Ideas
These waffle buns work well with:
- Beef burgers
- Chicken burgers
- Grilled vegetables
- Fried chicken
- Pulled beef
- Eggs and bacon
- Turkey slices
- Ham and cheese
- Tuna salad
- Grilled mushrooms
- BBQ chicken
- Crispy fish
- Breakfast sandwiches
Optional Flavor Variations
Mix one of the following into the dough:
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped parsley
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 2 tablespoons grated Parmesan cheese
Storage
Room temperature:
- Store in an airtight container for up to 2 days.
Refrigerator:
- Keep for up to 5 days.
Freezer:
- Freeze for up to 2 months.
- Separate buns with parchment paper before freezing.
Reheating
- Toast in a toaster until warm.
- Heat in a waffle iron for 1–2 minutes.
- Warm in a 175°C (350°F) oven for about 5–7 minutes.
Tips for the Best Waffle Buns
- Use bread flour instead of all-purpose flour for a chewier texture.
- Avoid adding too much extra flour while kneading.
- Let the dough rise fully for a lighter bun.
- Cook until golden rather than pale to improve flavor and structure.
- Cool on a wire rack to keep the exterior crisp.
- Slice only after the buns have cooled to avoid tearing.
- Lightly toast before serving for extra crunch.
These waffle buns have a crisp waffle pattern outside and a soft, fluffy interior, making them a great alternative to traditional burger buns.
