burger buns recipe

Extremely SOFT burger buns recipe for YOU

WHAT WILL YOU LEARN

I’m literally in love with bread, buns, baguettes, and I’m sure that this is THE BEST burger buns recipe ever made.

Especially now, when we’re all again in lockdown and restaurants are not working, we miss this stuff.

We miss a good burger. Not the one from McDonald’s, but the one from a good restaurant where people do everything from scratch, and it’s so delicious!

Today we’re gonna start by making a burger buns recipe.

These buns have pillowy softness! And the taste is incredible!

For a croissants recipe, click here.

IF YOU WANNA HEAR MORE ABOUT ME, CLICK HERE.

Let’s thank Joshua Weissman. This is basically his recipe. I just changed a few stuff and wanted to explain them to you.

burger buns recipe

Extremely SOFT burger buns recipe for YOU

Cook Time 40 mins
Total Time 3 hrs
Course Uncategorized
Servings 8 servings
Calories 300 kcal

Ingredients
  

Tangzhong

  • 20g all-purpose flour
  • 30g water
  • 65g milk

Dough

  • 120g milk
  • 9g instant yeast / 36g fresh yeast
  • 360g all-purpose flour
  • 7g sea salt
  • 35g sugar
  • 1 egg +1 egg yolk
  • 42g unsalted, softened butter
  • oil (as much as you need; I will explain)

Egg wash

  • 1 egg
  • a splash of milk

After baking

  • 30g melted butter

Instructions
 

  • Firstly, let’s make a tangzhong. The name sounds strange, but it’s very simple. In a pot, pour all ingredients and place it on medium heat. Stir continually with a spatula and wait until it becomes like a thick paste. It will be dense, white, and gluey mass. You don’t need to cook more than that. Place mix in a small bowl and let it cool down.
  • In a cup, while the tangzhong is cooling down, pour warm milk (25°C<40°C) and add the yeast. Stir with a spoon and leave for a few minutes until the yeast dissolve and activates.
  • In a large bowl, pour half of the flour amount, all salt & sugar. Mix it and add the yeast and milk mix. At this stage, I use a fork; it’s just easier to handle. Incorporate the liquid with dry ingredients.
  • When you see, you can start kneading by hand, add the egg, egg yolk, and tangzhong. It won’t look inviting, but knead and try to combine everything very well.
  • Now add the rest of the flour and butter (not melted, just soft, room temperature).
    burger bun dough
  • Knead the dough for about 10-15 minutes. The mixture has to become even, smooth, and easy to knead. If you are working honestly, you will see the result after those 15 minutes. The oil will help you. Each time you feel that the dough starts sticking to the hand, apply some oil on your hands. Problem solved. Use it when making the balls as well (just not too much).
  • Place nicely rounded dough in a large bowl, cover it with a clean kitchen towel, and leave it in a warm place for about an hour to rise. The timing can change. It depends on the temperature at your home. But the dough should almost triple in size.
  • Now it’s time to shape the balls. Divide the dough into eight equal parts and roll into tight balls. Place them on a baking sheet (with baking paper, of course) and let it rise without covering.
    roll into tight balls
  • Preheat the oven at 175°C and prepare the egg wash. Simply beat the whole egg with the milk.
  • When the buns almost doubled in size, carefully apply the egg wash and bake them for about 20 minutes or until they are deeply golden brown.
  • When they’re done, apply melted butter and let them cool down.

What is tangzhong? Why is it so important? How does it work?

How many times you tried baking something, and it came out try, tough and unpleasant?

I, personally, couldn’t count those times on my fingers…

burger buns

IF YOU WANNA HEAR MORE ABOUT ME, CLICK HERE.

But there we have an Asian yeast bread technique that origins in Japan.

Here’s the secret. And it’s very effective for our burger buns recipe.

The more liquid flour can absorb and keep in its structure, the more moisture, tender, and soft baked goods will be.

This technique, while cooking, pre-gelatinizes starches in flour. It creates a structure that can absorb more water. Actually, cooked flour can absorb 2x more liquid than at cool temperatures.

And what is amazing is that this structure we made can hold this extra liquid throughout the WHOLE process.

We also have two more benefits:

  • Less free water means less sticky dough and easier kneading.
  • Goods we are making may rise higher because of the steam inside and carbon dioxide.

TANGZHONG HOLDS LIQUID INSIDE EVEN DURING BAKING, SO DON’T FORGET TO USE THIS TECHNIQUE!

Milk vs. Water

Let’s look at milk and water as a problem. And let’s find the answer to when we use which liquid.

As you can see, this burger buns recipe uses only 30g water and even 185g milk. What do you think is the reason?

For a croissants recipe, click here.

I bet you saw plenty of recipes with the same problem, OR maybe those recipes use only water.

There are three things to consider when choosing between them:

  1. What are you making?
  2. Soft or tough but crispy crust?
  3. What kind of flavor do you want?

If you were making brioche or cinnamon rolls, I would definitely offer using milk. It makes a very soft and moist crust, and milk, because of it’s fat, adds richness in flavor that water isn’t able to make.

If you were making French baguette or sourdough bread, I would offer you to use water, for sure. Water doesn’t make that rich flavor, but it does make a taste that feels like bread, not a desert. 

And while let’s say bread stays soft inside, water makes an amazing and satisfying crust that we definitely want in bread. And we can hear a crack which is very pleasant for our ears.

Flour

Different recipes use different flour.

For instance, this burger buns recipe uses all-purpose flour. Though originally, I had to use bread flour, I changed it because of how many people I know use all-purpose flour.

You might feel lost when you see a recipe, and it says to use bread flour, rye, wheat, bleached, unbleached, etc… such huge diversity!

IF YOU WANNA HEAR MORE ABOUT ME, CLICK HERE.

What is the difference?

Now everything will come in place in your mind.

Even though, of course, there is a huge difference in taste. Still, to make a recipe work, you should concentrate on proteins and water quantity.

Check on protein percentage in your flour.

High protein flour absorbs more water than lower protein flour.

The more protein, the more gluten development.

All-purpose flour usually has 10% protein and bread flour 13-15%.

For instance, if you use bread flour for this burger buns recipe, use about 320g instead of 360g because they absorb more liquid. If you use them too much, the buns will be tough and unpleasant.

buns

I hope you will like this recipe, it’s really amazing!

Your buns should come out with a rich, buttery smell and favor, deep & inviting golden-brown color, and that shiny butter on top… damn!

Just remember to practice. Nothing comes perfectly the first time.

Search for the answers, ask me. I’m very willing to help you!

Share with me your burger buns, and comment on how did you like them.

And if your kitchen always becomes messy, fill the form below.

MEDA | CHEFFY PARSNIP

MEDA | CHEFFY PARSNIP

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