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Homemade Burger Buns

These Homemade Burger Buns stay soft for days, and add delicious flavor to your burgers, or your favorite sandwich fillings. The total hands-on time to make these is only about 15 minutes and they are ready to be on the table in roughly an hour.

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Homemade Burger Buns


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5 from 1 review

  • Author: Jolene

Description

These Homemade Burger Buns are soft, pillowy and have a delicious buttery taste. They only take one 30 minute rise and are perfect for beginners and experts alike. Leave them plain, add sesame seeds, or even Everything bagel seasoning to the tops of the buns for extra flavor.


Ingredients

Units Scale

Tangzhong

  • 1/3 cup 35 grams bread flour (35 grams)
  • 3/4 cup + 1 1/2 tablespoons milk (175 grams)

Burger Bun Dough

  • 2 1/4 teaspoons instant yeast (7 grams)
  • 1 tablespoon sugar (12 grams)
  • 1/2 cup + 2 tablespoons whole milk (120 grams), warmed to 110F
  • 3 3/4 cups bread flour (450 grams)
  • 2 large eggs
  • 4 tablespoons unsalted butter (56 grams)
  • 1 teaspoon salt (6 grams)

Egg Wash

  • 1 egg, beaten

Instructions

1. Make Tangzhong. In a small saucepan, add bread flour and milk. Whisk constantly over medium heat until a thick paste forms. Remove from heat and allow to cool for 5-10 minutes, stirring occasionally to help cool the mixture.

2. Meanwhile, add all ingredients for burger bun dough to the bowl of a stand mixer, fitted with the dough hook attachment. Add cooled Tangzhong. The Tangzhong should be lukewarm.

3. Knead the dough on medium-low speed for 5 minutes. Transfer dough to greased bowl. Spray top of dough with nonstick spray and cover with plastic wrap.

4. Allow to rise in warm place for 30 minutes. (you can always turn your oven on. Once it reaches 100F, turn the oven off. Place covered dough in warm oven. This allows for a warm place for the dough to rise)

5. Punch the dough down and turn out onto lightly floured surface. Divide into 9 3.5-ounce portions. You can always eyeball this, but if you have a kitchen scale, I recommend using it. Shape the dough into balls, then flatten each ball. Place into prepared burger ring molds.

6. Cover with plastic wrap and allow buns to rise while oven preheats.

7. Preheat oven to 350F.

8. Brush buns with egg wash and sprinkle sesame seeds on top, if desired. Bake in preheated oven 18-22 minutes, or until tops of buns are a nice deep golden brown. Allow buns to fully cool before slicing.

Notes

  1. This recipe is made using Japanese milk bread, which is an incredibly light and fluffy bread. It uses a special method that mixes flour and milk on the stovetop to create a paste. This method only takes a couple minutes. This is then added to the remaining bread ingredients and mixed until a soft dough is achieved. This method allows for more moisture to be present in the dough, yielding the softer hamburger buns.

  2. You can top burger buns with sesame seeds, everything bagel seasoning, fresh herbs and garlic, or just leave plain.

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2 Comments

  1. Absolutely fantastic and so easy! I was a little uncertain to make the Tangzhong as I have never made it before. I’ve made Pate a Choux many times and this is ‘similar’ but actually easier. These buns were so soft, but not falling apart soft…and the taste! This is a ‘must make’ recipe. You won’t be disappointed. Once again Jolene you’ve created a recipe that is so easy but more importantly the taste is delicious!

    1. Mary Ann,

      You are so sweet! I am so so happy to hear these were easy for you to make and that you loved them! They are my go-to recipe during the summer grilling season. Thanks for making these, Mary Ann!

      -Jolene

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