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Burger Buns

Soft, rich burger buns using the Tangzhong method. Makes 6 buns.
Prep 30 min
Cook 15 min
Total 3 hours (includes rising time)
Servings 6

Ingredients

  • 20g bread flour (for Tangzhong)
  • 100g milk (for Tangzhong)
  • 300g bread flour
  • 110g lukewarm milk (26–30°C)
  • 9g instant yeast
  • 25g sugar
  • 6g salt
  • 1 large egg
  • 45g unsalted butter, softened
  • 1 egg white
  • 1 tbsp milk (for egg wash)
  • Sesame seeds (optional)

Method

  1. Make the Tangzhong. In a small saucepan over low heat, whisk together 20g bread flour and 100g milk. Cook, whisking constantly, until it thickens into a smooth paste, 1–2 minutes. Remove from heat and cool to room temperature.
  2. Mix the dough. In a large bowl or stand mixer, combine 300g bread flour, 6g salt, 110g lukewarm milk, and 25g sugar. Add 9g instant yeast, 1 large egg, and the cooled Tangzhong. Mix until a shaggy dough forms.
  3. Knead for about 10 minutes until smooth and elastic, then add 45g softened butter. Continue kneading on medium speed for about 5 minutes. The dough should be smooth, elastic, and slightly tacky.
  4. Shape into a ball, place in a lightly oiled bowl, cover, and let rise until doubled, about 1.5–2 hours.
  5. Gently deflate the dough and divide into 6 equal portions (approximately 100g each). Shape each into a tight ball, then press firmly with your palm to flatten to about 1.5–2cm high. Place on a parchment-lined tray, spaced apart.
  6. Lay a sheet of lightly oiled cling film over the buns, then place a flat baking tray on top to limit upward rise. Let proof until puffy, 45–60 minutes. Remove the tray before egg washing.
  7. Preheat oven to 190°C (375°F). Whisk 1 egg white with 1 tbsp milk for the egg wash. Brush buns and sprinkle sesame seeds if using.
  8. Bake 12–15 minutes, until golden brown.

Nutrition (per serving, approximate)
Calories ~295 kcal
Protein ~8g

Notes

Tags: #bread