The BEST Homemade Burger Buns
The BEST Homemade 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 homemade burger buns.
Ingredients
Tangzhoug
- 2 tablespoon Strong Bread Flour
- 7 tablespoon Milk
Dough
- 120 g Milk Luke warm
- 9 g Yeast I use Instant Dry (See Notes)
- 350 g Strong Bread Flour
- 7 g Salt
- 35 g Caster Sugar
- 1 Egg At room temperature
- 1 Egg Yolk At room temperature
- 45 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 and create a paste. 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 knead for 10 - 12 minutes until the dough is pulling away from the sides of the bowl and making a slapping sound and the dough looks smooth.
- 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 - 12 portions. (Weighing them helps - Mine were around 108g each for 6 large 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 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 - 1.5 hours.
- Whisk milk and egg to gather and brush buns with Egg Wash (You can add sesame seeds if you like).
- Preheat your oven to GM 5, 190 C for 20 minutes before baking. Bake for about 16-18 minutes or until golden brown. Brush with melted butter.
- Transfer to a wire rack to cool completely.
Notes
TIPS AND FAQS
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.can these burger buns 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 burger buns 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 know when burger bun dough is ready to bake
The dough will double in size. It shouldn’t get larger then that. Do the poke test - Poke the dough. It shouldn’t bounce back quickly because this would mean it is under proved. If it bounces back slowly to mid way and leaves a small indent, it is ready to go into the oven.Storage for Homemade Burger Buns
These burger buns keep well in an airtight container at room temperature for up to 5 days.What is the 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
Calories: 325kcalCarbohydrates: 48gProtein: 11gFat: 10gSaturated Fat: 5gCholesterol: 104mgSodium: 490mgPotassium: 127mgFiber: 2gSugar: 8gVitamin A: 338IUCalcium: 54mgIron: 1mg
Tried this recipe?Let us know how it was!
