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Tangzhong burger buns - super soft burger buns made using the tangzhong method (Hokkaido milk bread)
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Tangzhong Burger Buns

Pillowy soft bread rolls that make great burger buns!
Course Side Dish
Cuisine baking
Keyword bread
Prep Time 40 minutes
Cook Time 20 minutes
Rising Time 2 hours
Servings 8 buns
Author Domestic Gothess

Ingredients

Tangzhong:

  • 20 g (2tbsp) strong white bread flour
  • 100 ml (100 g) (⅓ cup + 1 Tbsp + 1 tsp) water

Dough:

  • 350 g (scant 3 cups) strong white bread flour
  • 7 g (2 tsp) fast action yeast
  • 1 tsp salt
  • 50 g (¼ cup) caster sugar
  • 1 tbsp milk powder (optional)
  • 125 ml (125 g) (½ cup) full fat milk (or unsweetened non-dairy milk)
  • 1 large egg (or 3 Tbsp aquafaba or non-dairy milk)
  • 50 g (scant ¼ cup) softened butter (or vegan butter)

To Glaze:

  • 1 egg, beaten with a splash of milk (use milk to glaze if vegan)
  • sesame seeds

Instructions

  • To make the tangzhong, place the flour in a small saucepan and gradually whisk in the water. Place over a medium heat and cook, whisking constantly until it has thickened to a wallpaper paste-like consistency. Remove from the heat, scrape into a bowl and cover with clingfilm directly on the surface, set aside to cool.
  • Place the flour, yeast, salt, sugar and milk powder in the bowl of a stand mixer fitted with the dough hook, lightly stir together and make a well in the centre. Add the egg (or aquafaba/milk), milk and tangzhong to the well and mix on a low speed until it comes together into a dough.
  • Add the butter and mix on a high speed until the dough is very stretchy and comes away from the sides of the bowl, this can take about 15 minutes, even in a stand mixer.
  • Transfer the dough to a lightly greased bowl, cover with clingfilm and either place somewhere warm to rise until doubled in size, about 1-2 hours, or in the fridge overnight.
  • Line a baking sheet with baking parchment. Divide the risen dough into 8 equal pieces and shape each piece into a ball on a lightly floured surface. Spread the balls out well spaced apart on the baking sheet and loosely cover with oiled clingfilm. Leave to rise for about 1 hour until puffy.
  • Meanwhile, preheat the oven to 200C/400F/gas mark 6. Brush the risen buns with the beaten egg (or non-dairy milk) and sprinkle with sesame seeds. Bake for about 20 minutes until deep golden, the internal temperature should reach 90°C.
  • Transfer the buns to a wire rack to cool before serving, store in an airtight container.