The best burger needs the best burger bun, and these hamburger buns are among the best ever. They are based on Hokkaido milk bread crafted using the Tangzhong method. This recipe utilizes the softness of Japanese milk bread rolls to create buns that redefine burger perfection. Follow along as we master the Tangzhong method and transform simple dough into golden, Soft and Fluffy Hamburger Buns fit for a gourmet burger feast.
Tangzhong, also known as a roux starter, originated in Japan and is now popular in other Asian countries. It involves cooking a small amount of flour with milk and water to create a thick paste. This process helps the starch in the flour absorb more liquid and creates a dough that rises higher and breads and rolls that will be moist and stay soft and fresh longer.
Try my other recipe for Sourdough Brioche Burger Buns with Wagyu Beef Tallow.
Ingredients
Tangzhong
- Bread flour
- Water
- Whole milk
Dough
- Milk
- Sugar
- Instant yeast
- Dry milk powder
- Salt
- Egg
- Bread flour
- Tangzhong
- Unsalted butter
- Additional egg, beaten for egg wash
See printable recipe card for quantities.
Instructions
Make the Tangzhong
In a small saucepan over medium heat, whisk together water, flour and whole milk. Cook until thickened, stirring constantly. Transfer the mixture to a small bowl, cover with aluminum foil and set aside to cool to room temperature.
Make the Dough
In the bowl of a stand mixer, combine the warm milk, sugar, and active dry yeast. Allow it to rest until foamy and indicating yeast activation, about 10 minutes. Add the remaining wet ingredients (egg and melted butter) and Tangzhong, then stir to combine using the paddle attachment.
In a large mixing bowl, whisk together the bread flour, dry milk powder and salt. Add the mixed dry ingredients to the stand mixer, remove the paddle attachment and install the bread hook attachment. Mix on low speed until the dough comes together, about 6-8 minutes. If the dough seems too sticky (because it is sticking to the sides of the mixing bowl), add additional flour 1 tablespoon at a time until the dough comes together. This dough will be slightly sticky, but should come together into a soft dough ball.
Transfer the dough to a greased bowl or dough tub, cover with plastic wrap, and let it rise (first rise) in a warm place for 90 minutes.
Form the Buns
Lightly grease (9) 100mm rings with cooking spray and arrange them on a cookie sheet lined with parchment paper. Rings are readily available online, but come in a variety of heights. 100mm X 20mm (4 X .75 inch) work well for burger puns.
Punch down the dough and weigh out 90 gram pieces of dough. A dough blade works well for cutting the dough.
Gently pull each piece out about 4-5 inches and then fold one side a third over then fold the other side a third over. Rotate it 90° and repeat. Then turn the ball upside down (seam side down) and form a tight ball by gently pulling the ball toward you a few inches while holding your pinky fingers on the counter. Rotate the ball and do it few more times. This pulls the dough into a tight ball with a smooth top. Place each ball seam side down inside a dough ring.
Preheat the conventional oven to 375°F (190°C).
Cover the shaped dough balls with plastic wrap that has been lightly sprayed with cooking spray and let them rise for second time until doubled in size, about 35-45 minutes (second rise). The dough is ready if you push on it with your fingertip and a slight indentation remains.
Brush the top of the dough balls with an egg wash for a glossy finish. Bake the buns in the preheated oven for 15-20 minutes or until they turn golden brown on top and sound hollow when tapped.
Transfer the baked buns to a wire rack to cool completely. Slice the buns horizontally and savor the aroma of fresh, fluffy milk bread as you assemble your gourmet burgers.
Equipment
Steel hamburger bun rings are inexpensive and worth it if you are getting serious about making your own burger buns.
Storage
Store leftover hamburger buns in an airtight container in the refrigerator for up to 3 days. Alternatively, place them in a freezer bag and freeze for up to 4 weeks.
Top Tip
Don't forget the egg wash just prior to baking. It provides a nice glisten to the baked burger buns.
Final Thoughts
Using the Tangzhong technique, you have created the perfect foundation for your ultimate hamburgers. These fluffy buns, golden brown and irresistible, will remain fresh for several days and they freeze well. Share the joy of the perfect burger, made with freshly baked hamburger buns, with family and friends. Enjoy each delicious bite!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Soft and Fluffy Hamburger Buns Using the Tangzhong Method Recipe
Equipment
- 9 Stainless steel 100mm X 20mm rings
Ingredients
Tangzhong
- 25 grams bread flour
- 60 grams water
- 60 grams whole milk
Dough
- 425 grams bread flour
- 30 grams sugar
- 20 grams dry milk powder
- 9 grams salt
- 1 tablespoon instant yeast
- 200 grams milk
- 1 egg
- Tangzhong from above
- 45 grams unsalted butter
- 1 egg beaten for egg wash
Instructions
Tangzhong
- In a small saucepan over medium heat, whisk together water, flour and whole milk. Cook until thickened, stirring constantly. Transfer the mixture to a small bowl, cover with aluminum foil and set aside to cool to room temperature.
Dough
- In the bowl of a stand mixer, combine the warm milk, sugar, and active dry yeast. Allow it to rest until foamy and indicating yeast activation, about 10 minutes. Add the remaining wet ingredients (egg and melted butter) and Tangzhong, then stir to combine using the paddle attachment.
- In a large mixing bowl, whisk together the bread flour, dry milk powder and salt. Add the mixed dry ingredients to the stand mixer, remove the paddle attachment and install the bread hook attachment. Mix on low speed until the dough comes together, about 6-8 minutes. If the dough seems too sticky (because it is sticking to the sides of the mixing bowl), add additional flour 1 tablespoon at a time until the dough comes together. This dough will be slightly sticky, but should come together into a soft dough ball.
- Transfer the dough to a greased bowl or dough tub, cover with plastic wrap, and let it rise (first rise) in a warm place for 90 minutes.
- Lightly grease (9) 100mm rings with cooking spray and arrange them on a cookie sheet lined with parchment paper. Rings are readily available online, but come in a variety of heights. 100mm X 20mm (4 X .75 inch) work well for burger puns.
- Punch down the dough and weigh out 90 gram pieces of dough. A dough blade works well for cutting the dough.
- Gently pull each piece out about 4-5 inches and then fold one side a third over then fold the other side a third over. Rotate it 90° and repeat. Then turn the ball upside down (seam side down) and form a tight ball by gently pulling the ball toward you a few inches while hold your pinky fingers on the counter. Rotate the ball and do it few more times. This pulls the dough into a tight ball with a smooth top. Place each ball seam side down inside a dough ring.
- Preheat the conventional oven to 375°F (190°C).
- Cover the shaped dough balls with plastic wrap that has been lightly sprayed with cooking spray and let them rise for second time until doubled in size, about 35-45 minutes (second rise). The dough is ready if you push on it with your fingertip and a slight indentation remains.
- Brush the top of the dough balls with an egg wash for a glossy finish.
- Bake the buns in the preheated oven for 15-20 minutes or until they turn golden brown on top and sound hollow when tapped.
- Transfer the baked buns to a wire rack to cool completely. Slice the buns horizontally and savor the aroma of fresh, fluffy milk bread as you assemble your gourmet burgers.
Dave says
These burger buns are super soft and worth the effort.