The BEST Burger Buns

The softest, lightest, fluffiest burger buns ever! A million times better then store brought burger buns and so easy to make. Now that it’s officially BBQ season, I thought this would be the perfect time to share the recipe for the BEST burger buns.

Made using the Tangzhoug method, this is a follow up to the Hokkaido Milk Bread recipe I shared.

I have made several other buns using this method and I have a recipe coming for each of them soon. I have made these Milk Buns as Dinner Rolls, Stuffed with fillings and Sweet Rolls.

How to make the BEST Burger Buns from scratch

Here are some tips and tricks that will help with this recipe: 

Active dry yeast vs Instant Yeast

Instant yeast and active dry yeast are interchangeable at a 1:1 ratio. However, active dry yeast needs to be bloomed with liquid before continuing with the recipe and may take longer to rise. What I do when using active dry yeast is add the yeast to part of the milk (milk should be warm) from the recipe and let it stand for a bit before continuing with the recipe. In this recipe if using Active Dry Yeast, I bloom the yeast in all the milk rather then part. 

Can the dough be kneaded by hand?

It is far easier to knead this with a stand mixer with a dough hook attachment. The dough is quite sticky and takes some kneading to come together. If you prefer to knead by hand, you will need to knead a lot longer.

How to make the lightest fluffiest bread

This dough is meant to be sticky so avoid adding any extra flour. It will look wet and sticky but it will come together eventually as it is kneaded. Adding extra will create a dense chewy bun instead of the light fluffy milk/brioche-style bun we want.

If the dough doesn’t feel like it’s coming together at all, let it rest for about 10 minutes before continuing kneading to relax the gluten.

Window Pane Test

Once you can stretch the dough with your fingers without it tearing, it is ready. Enough gluten has developed in the dough for it to begin proofing. This is called the windowpane test. If the dough tears, it means you need to knead a little more.

Can these be made ahead of time? 

To make the dough ahead of time, allow the first rise of the dough to happen in the fridge overnight. Let it come to room temperature before knocking the air out of it and shaping into buns.

Can they be frozen?

5 from 5 votes

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The BEST burger buns

The softest, lightest, fluffiest burger buns ever! A million times better then store brought burger buns and so easy to make. Now that it’s officially BBQ season, I thought this would be the perfect time to share the recipe for the BEST burger buns.

Course Baking

Cuisine Japanese

Keyword Best burger buns, Hokkaido Buns, Milk Buns, Tangzhoug bUns

Prep Time 20 minutes

Cook Time 20 minutes

Proving Time 3 hours 30 minutes

Total Time 4 hours 10 minutes

Servings 6

Calories 325 kcal

Author Safira

Ingredients

Tangzhoug

• 2 tbsp Strong Bread Flour
• 2 tbsp Water
• 4 tbsp Milk

Dough

• 120 g Milk Luke warm
• 9 g Yeast I use Instant Dry (See Notes)
• 320 g Strong Bread Flour
• 7 g Salt
• 35 g Caster Sugar
• 1 Egg At room temperature
• 1 Egg Yolk At room temperature
• 40 g Unsalted Butter (Or 3 tbsp), Softened

Egg Wash

• 1 Egg
• Splash Milk

Instructions

Tangzhoug

1. Combine the ingredients for the Tangzhoug in a pan over medium high heat. It will begin to thicken quickly. After 2 minutes, remove the pan from the heat and allow to cool.

   

Dough

1. Add the yeast to the warm milk and allow to sit for 6 minutes.

2. Add the remaining ingredients apart from the butter, along with the tangzhoug to the bowl of a stand mixer. Mix for 2 minutes.

3. Add the butter slowly and mix on medium/low for 8 minutes until it comes together into a smooth dough.

   

4. Place a damp kitchen towel directly over the bowl and allow it to rest until it has doubled in size. Around 1.5 - 2 hours.

   

5. Shape the buns. Punch the dough down, and place on a lightly floured work surface.Cut into 6 portions. (Weighing them helps - Mine were around 108g each).

6. To shape, gently flatten each piece of dough like a pancake.

   Pull up each side pinching it together in the center. Repeat until the ball is sealed. Then cup your hand over the ball and gently move in circular motions keeping contact with the surface, until smooth. Place seam side down on a lined tray.

   

7. The dough will need to rise again. This time for around 1.5 hours. 

8. Brush with Egg Wash (You can add sesame seeds if you like).

   

9. Preheat your oven to GM 5, 190 C. Bake for about 16-18 minutes or until golden brown. Brush with melted butter.

   

10. Transfer to a wire rack to cool completely.

Recipe Notes

Active dry yeast vs Instant Yeast - Instant yeast and active dry yeast are interchangeable at a 1:1 ratio. However, active dry yeast needs to be bloomed with liquid before continuing with the recipe and may take longer to rise. What I do when using active dry yeast is add the yeast to part of the milk (milk should be warm) from the recipe and let it stand for a bit before continuing with the recipe. In this recipe if using Active Dry Yeast, I bloom the yeast in all the milk rather then part. 

Should I add more flour if the dough is sticky? This dough is meant to be sticky so avoid adding any extra flour. It will look wet and sticky but it will come together eventually as it is kneaded. Adding extra will create a dense chewy bun instead of the light fluffy milk/brioche-style bun we want.

If the dough doesn’t feel like it’s coming together at all, let it rest for about 10 minutes before continuing kneading to relax the gluten.

Window Pane Test - Once you can stretch the dough with your fingers without it tearing, it is ready. Enough gluten has developed in the dough for it to begin proofing. This is called the windowpane test. If the dough tears, it means you need to knead a little more.

Can these be made ahead of time?  To make the dough ahead of time, allow the first rise of the dough to happen in the fridge overnight. Let it come to room temperature before knocking the air out of it and shaping into buns.

Can they be frozen? Yes! Bake the buns as indicated then allow to cool completely. Place in an airtight container in the freezer for up to 1 month. Allow to defrost at room temperature before reheating in a 180°C/Gas Mark 4 until warmed through.

Nutrition Facts

The BEST burger buns

Amount Per Serving

Calories 325 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Cholesterol 104mg35%

Sodium 490mg21%

Potassium 127mg4%

Carbohydrates 48g16%

Fiber 2g8%

Sugar 8g9%

Protein 11g22%

Vitamin A 338IU7%

Calcium 54mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.