These super soft burger buns are fun and easy to make. They use the Tangzhong method, which gives a super soft burger bun which stays soft for days.
The Ultimate Homemade Burger Bun Recipe
These Homemade Burger Buns are super easy to make - your mixer does all the work for you!
Make your Tangzhong - Tangzhong is made by cooking together bread flour and milk in a pan until a thick paste forms. This goes into the bowl of the stand mixer.
Mix in all the ingredients - Add everything else except for the butter into the bowl and throw it onto your mixer. Let it mix for about 10-15 mins until it is smooth and elastic and pulling away from the sides.
Add butter - Room temperature butter goes in and you keep mixing until it is incorporated. This only takes a few minutes. Make sure your butter isn't too soft here or it will get all melty.
First rise - Shape the dough into a ball and stick it into a bowl. Rise it at room temperature.
Pre-shape your buns - Divide your dough into however many buns you like and give them a quick pre-shape and set them up for their second rise
Do the second rise - This is another room temperature rise, where the dough will get super puffy.
Egg wash and bake - The egg wash helps the buns to bake up beautifully golden. You can use milk here too if you want. I like egg wash. Add seeds etc here too if you want. Then bake them until they are perfectly golden, cool on a rack, and enjoy!
How to know the buns are ready to bake?
The best way to tell that dough is ready to bake is to poke it gently with your finger. If it springs back straight away it is not yet ready. If your finger leaves a small indentation which springs back slightly, then you know that it is ready to bake. Remember to preheat your oven about 30 minutes before you think your dough will be ready in order to give it time to properly preheat.
Yield: 6 or 8 buns
INGREDIENTS:
For Tangzhong:
3 tablespoons (30g) bread flour
3 tablespoons (40g) water
6 tablespoons (90g) whole milk
For Dough:
1/2 cup(120g) whole milk
1 tablespoons (12g) instant yeast
3 tablespoons (35g) granulated sugar
2.5 cups + 2T (320g) Bread flour
1t (7g) fine sea salt
1 whole egg
1 egg yolk
3 tablespoons (42g) unsalted butter, softened
For Egg Wash:
1 egg
Optional: 2T sesame seeds
INSTRUCTIONS:
Heat milk till it reaches 30°C, then add sugar and yeast mixture and mix well. Set the mixture aside for 10 minutes
In a stand mixer bowl, add the bread flour, salt and the tangzhong mix. Start the mixture on slow, then add the egg and egg yolk. Then increase speed to medium-low until incorporated. Gradually add butter until incorporated (when the dough is mixed, nothing sticks to the sides)
Lightly grease a medium-sized bowl, add the dough to the bowl. Place a damp towel on the dough and place it in a warm area to proof for 1 – 1.5 hours or until doubled in size.
To shape, punch the dough down then flour work surface.
Divide dough into eight even pieces (around 90 – 100 g) or into 6 even pieces (around 100-110g)
To shape the individual buns, working with one piece of dough at a time, flatten out the piece of dough, then tuck up into a ball, then turn the ball seam side down and roll into a tight ball by cupping your hand to create a 'claw' shape, using the tension from the counter to roll the dough tightly
Place shaped dough on a sheet tray lined with parchment paper. Leave 2.5in or 6cm of space between each ball.
Cover with a similar-sized sheet tray that is flipped so that the dough will not dry out.
Let rise at room temperature for another 1-2 hours, or until doubled.
Before baking, brush with egg wash.
Bake at 375°F or 190°C for 20-24 minutes until golden brown.
Store leftovers in an airtight container at room temperature - they should stay soft for at least 5 days. These can also be frozen. After the first day or two, toast the buns if needed.
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