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?
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.
How to Make Light Fluffy Hamburger Buns
Make the Tangzhoug
Combine water, milk and flour in a pan to make a roux. Let it cool.
Mix the dough and let it rise
Mix your dough with the Tangzhoug and remaining ingredients minus the butter, using a stand mixer.
It will be very sticky. Add the butter slowly and knead for 8 minutes.
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.
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).
Shape into buns
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 until smooth. Place seam side down on a lined tray.
Second Prove
The dough will need to rise again. This time for around 1.5 hours.
Brush with Egg Wash (You can add sesame seeds if you like).
Bake
Preheat your oven to GM 5, 190 C.
Bake for about 16-18 minutes or until golden brown. Transfer to a wire rack to cool completely.
More Bread Recipes:
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**If you make this recipe, please don’t forget to comment/rate/tag us. Thank you x
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.
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
-
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
-
Add the yeast to the warm milk and allow to sit for 6 minutes.
-
Add the remaining ingredients apart from the butter, along with the tangzhoug to the bowl of a stand mixer. Mix for 2 minutes.
-
Add the butter slowly and mix on medium/low for 8 minutes until it comes together into a smooth dough.
-
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.
-
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).
-
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.
-
The dough will need to rise again. This time for around 1.5 hours.
-
Brush with Egg Wash (You can add sesame seeds if you like).
-
Preheat your oven to GM 5, 190 C. Bake for about 16-18 minutes or until golden brown. Brush with melted butter.
-
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. This process takes 10 minutes.
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.
WOW – fluffy, shiny, soft buns. Totally worth every second to make them.
Thanks Kate. Glad you liked them as much as we do. 🙂
These look incredible — they remind me of the shiny and perfect rolls from Picadilly Cafeteria, back in the day! 😉 I think I’ll make a bunch of these and freeze them since it’s burger season now!
That is such a compliment. Thank you! Hope you love them. 🙂
This recipe was so easy and it went perfectly with my turkey burgers! I will be making again and the steps are so helpful. Gorgeous photos too! 🙂
Yay! So glad to hear it. Glad you liked them!
Wow! I so need to start making my own burger buns! These look so soft + fluffy! How easy!
These are time consuming (mainly hands off though) but really easy! Hope you like them.
You just can’t beat homemade burger buns – these look so soft and delicious!
YESS! Store brought buns don’t come close!