Burger buns are so worth making from scratch. They’re easy, they don’t take a lot of time to make, they freeze/thaw well for future use. I really don’t want to eat anything other than homemade hamburger buns, like ever. There are 2 versions of hamburger buns that I use. This version creates more of a crust on the outside but has a super soft center. The secret to these buns is a Japanese style of milk bread that gives the buns it’s softness. These buns take about 3.5 hours to make start to finish, but that’s not all hands-on time. There is lots of time rising, in which you can do other things while you wait for these to be ready. It is well worth the time taken to create these amazing burger buns.
Print Recipe
Burger buns
Equipment
- stand mixer
- sheet pan
- parchment paper
Ingredients
Tangzhong Roux
- 1/4 cup Milk
- 1/4 cup water
- 1/4 cup Bread flour
Dough
- 1 tbsp Instant yeast
- 3 tbsp Sugar
- 2 tsp Salt
- 1 cup Milk (room temperature)
- 5 and 1/2 cups Bread flour
- 5 tbsp Butter, softened
- 2 Eggs (room temperature)
- Sesame seeds for tops of buns
Egg wash
- 1 Egg
- 1 tbsp Water
Instructions
- Begin by heating flour, water, and milk in a small saucepan over medium heat. Continuously whisk until it forms a thick paste. It will be similar texture to buttercream frosting. Remove from heat and allow to cool.
- In the mixer bowl, combine yeast, sugar, salt and room temperature milk. Let mixture sit for 5 minutes.
- Add flour, butter, eggs, and tangzhong roux.
- Using the dough hook attachment on a stand mixer, slowly knead the dough for 7 minutes.
- Cover bowl with a damp tea towel and place in a warm area to rise for 90 minutes.
- When the dough has risen, punch out the air and remove the dough from bowl. Weigh dough ball and divide by 12. Each portion should be about 100G.
- Roll each portion of dough into a ball.
- Line a sheet with parchment paper and space out buns evenly. Slightly press down on buns so they are flat on top, instead of rounded balls.
- Cover lightly with tea towel and return to the warm place to rise again. The second rise takes another 90 minutes.
- Preheat oven to 350 degrees.
- Beat 1 egg with 1 tablespoon of water for an egg wash. Brush each bun with egg wash and sprinkle with sesame seeds.
- Bake buns for 25 minutes. The internal temperature should be at least 190 degrees and the tops will be a beatiful golden brown.
- Remove buns from sheet pan and cool on cooling rack for 45 minutes. Once cooled, store in 2 plastic bags, half dozen in each.
