Description
Ultra soft and fluffy homemade burger buns combining rich brioche flavor with the airy texture of Japanese milk bread for the perfect bakery-style bun.
Ingredients
- 4 tablespoons (60g) whole milk or unflavored almond milk
- 2 tablespoons (27g) water
- 2 tablespoons (20g) bread flour
- 1/2 cup (120g) whole milk or unflavored almond milk, warmed to 95°F (35°C)
- 1 tablespoon (9g) instant yeast
- 2 1/2 cups (320g) bread flour, plus extra for dusting
- 2 1/2 tablespoons (35g) granulated sugar
- 1 teaspoon (7g) fine sea salt
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 3 tablespoons (42g) unsalted butter, softened
- Cooking spray for greasing
- 1 large egg for egg wash
- Splash of whole milk for egg wash
- Melted butter or browned butter for brushing
Instructions
- Prepare the tangzhong by whisking together 4 tablespoons milk, water, and 2 tablespoons bread flour in a small saucepan until smooth. Cook over medium heat, whisking constantly, until thickened into a paste. Remove from heat and let cool slightly.
- Warm the milk for the dough to about 95°F (35°C). Stir in the instant yeast and let sit for about 8 minutes until slightly foamy.
- In the bowl of a stand mixer, whisk together the bread flour, sugar, and sea salt.
- Using the dough hook, mix on low speed while slowly pouring in the yeast mixture.
- Add the tangzhong paste, whole egg, and egg yolk. Continue mixing until the dough begins to come together.
- Add the softened butter gradually, allowing each piece to fully incorporate before adding more.
- Knead the dough for 5 to 8 minutes until smooth, elastic, and slightly tacky.
- Transfer the dough to a lightly greased bowl, cover with a damp towel, and let rise in a warm place for 1 to 1 1/2 hours until doubled in size.
- Punch down the dough and divide it into 6 equal portions.
- Shape each portion into a tight smooth ball and place on a parchment-lined baking sheet, leaving space between each bun.
- Cover loosely and let rise again for 1 to 2 hours until puffy and doubled.
- Preheat the oven to 375°F (190°C).
- Whisk together the egg and milk for the egg wash and gently brush the tops of the buns.
- Bake for 16 to 18 minutes until deep golden brown.
- Transfer to a cooling rack immediately and brush with melted or browned butter. Cool completely before slicing.
Notes
- The tangzhong method helps create extra soft and fluffy buns.
- Use bread flour for the best structure and chew.
- Brush with browned butter for deeper flavor.
- Freeze cooled buns for up to 2 months.
- Sesame or poppy seeds can be added before baking for a classic finish.
- Prep Time: 5 hours
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 320
- Sugar: 6g
- Sodium: 330mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 72mg
