Perfect Burger Buns in Just a Few Simple Steps

If you’re looking to go that extra mile and level up your next burger or sandwich, these soft, golden homemade burger buns are exactly what you need. Enjoy!

Ingredients:

Tangzhong
20g bread flour
100g milk

300g bread flour
110g luke warm warm milk 26-30c (78.8-86°F)
9g instant yeast
25g sugar
6g salt
1 large egg
1 egg mixed with 2 tbsp milk
45g unsalted butter, softened

Instructions:

In a small saucepan over low heat, whisk together the flour and milk.

Stir continuously until it thickens into a smooth, paste-like consistency (about 1-2 minutes).

Remove from heat and let it cool to room temperature before using.

In a large mixing bowl (or stand mixer), combine bread flour, salt, and sugar. Add the yeast mixture, egg and cooled Tangzhong. Mix until a shaggy dough forms.

Knead for 10 minutes, then add in your room temperature butter and mix again on medium for 5 minutes until smooth, elastic, and slightly sticky.

Shape into a ball, place in a greased bowl, cover, and let rise for 1.5–2 hours or until doubled in size.

Punch down the dough, divide into 6 equal portions roughly (~100g each), and shape into smooth balls. Place on a parchment-lined tray.

Cover loosely and let rise for 45–60 minutes, Or doubled in size

Preheat the oven to 190°C (375°F). Brush with egg wash (1 egg white + 1 tbsp milk) and sprinkle sesame seeds (if using). Bake for 12-15 until golden brown.

Let them cool on a wire rack before slicing.

Storage Instructions for Homemade Burger Buns

🥖 Room Temperature:

Store in an airtight container or ziplock bag for 2-3 days.

❄️ Fridge (Not Ideal):

Lasts up to 5 days, but may dry out—warm before using.

🧊 Freezer:

Wrap individually, store in a ziplock bag, and freeze for up to 3 months.
Thaw at room temp for 30-60 minutes or warm in the oven.

🔥 To Refresh:

Microwave for 10-15 sec or lightly toast if slightly dry.

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