Soft Burger Buns

Soft Burger Buns


DifficultyIntermediateMakes6 Servings

This is the best soft burger bun recipe for homemade hamburger buns (dinner rolls).

The secret to super soft hamburger buns is using the Tangzhong method – a process of cooking a small part of the liquid + flour to a paste – this “pre-gelatinises” the starches in the flour, which allows the dough to absorb more moisture! You can bake them in ring molds for the perfect shape too, but if you roll them well enough, there’s no need for rings 🙂

This burger buns recipe is perfect for sandwiches too!

Follow my video and step-by-step recipe to make 6 homemade burger buns.

Looking for more bread recipes? Check out my Focaccia recipe.


 


 

Ingredients


For the Tangzhong
 45 g Whole Milk
 18 g Strong White Bread Flour
For the Dough
 350 g Strong White Bread Flour
 10 g Fresh Yeast / 5g Instant Yeast
 18 g Sugar
 7.50 g Salt
 35 g Soft Unsalted Butter
 1 Large Egg
 Cooled Tangzhong
 140 g Milk
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Method


Tangzhong
1

Add all the ingredients to a pan and cook to a smooth paste over a medium heat. Cool for 5 minutes.

Dough
2

Into a stand mixer (or large bowl), add the flour, yeast, salt, sugar, egg, butter & cooled Tangzhong mixture. Begin to knead and slowly pour in the milk.

3

Knead for 4-5 minutes, or until smooth.

4

Proof in a covered bowl for 1.5 hours or until doubled in size.

5

Knock the air out of the dough and cut it into 100g pieces. Shape each piece into a tight dough ball and place them onto a tray (You should get 6 buns).

6

Lightly oil some cling film and place it over the top of the buns. Proof for 1 to 1.5 hours or until doubled in size.

7

Egg wash the dough (1 Egg + 1 Yolk + Pinch Salt) and add any toppings (I like to add sesame seeds).

8

Bake at 190C for 25-30 minutes or until golden.

Ingredients

For the Tangzhong
 45 g Whole Milk
 18 g Strong White Bread Flour
For the Dough
 350 g Strong White Bread Flour
 10 g Fresh Yeast / 5g Instant Yeast
 18 g Sugar
 7.50 g Salt
 35 g Soft Unsalted Butter
 1 Large Egg
 Cooled Tangzhong
 140 g Milk
Shop the equipment

Directions

Tangzhong
1

Add all the ingredients to a pan and cook to a smooth paste over a medium heat. Cool for 5 minutes.

Dough
2

Into a stand mixer (or large bowl), add the flour, yeast, salt, sugar, egg, butter & cooled Tangzhong mixture. Begin to knead and slowly pour in the milk.

3

Knead for 4-5 minutes, or until smooth.

4

Proof in a covered bowl for 1.5 hours or until doubled in size.

5

Knock the air out of the dough and cut it into 100g pieces. Shape each piece into a tight dough ball and place them onto a tray (You should get 6 buns).

6

Lightly oil some cling film and place it over the top of the buns. Proof for 1 to 1.5 hours or until doubled in size.

7

Egg wash the dough (1 Egg + 1 Yolk + Pinch Salt) and add any toppings (I like to add sesame seeds).

8

Bake at 190C for 25-30 minutes or until golden.

Soft Burger Buns