Soft and Fluffy Homemade Burger Buns
These soft and fluffy homemade burger buns bring a rich, buttery flavor and ideal texture that elevates any burger. They’re easy to make, using a tangzhong method that keeps them incredibly tender, perfect for any burger night.
Looking to make the best burger buns at home? These soft and fluffy buns are a game-changer, bringing the perfect balance of light, airy texture and a golden crust that holds up to any burger. This recipe uses the tangzhong method, a simple technique that creates incredibly soft and moist bread by cooking a portion of the flour and milk before adding it to the dough. This unique step adds moisture to the dough, helping the buns stay tender and fresh longer.
Whether you’re making classic burgers, sliders, or even veggie burgers, these buns add a homemade touch that’s hard to beat. They’re easy to make and ideal for freezing, so you’ll always have fresh buns ready for any barbecue, gathering, or casual dinner. Follow the tips and tricks for the perfect rise, shape, and golden color!
Tips and Tricks:
Tangzhong Method: This pre-cooked mixture locks in moisture, giving your buns a super soft texture.
Perfect Rise: Let the dough rise in a warm spot, around 75°F, to help the yeast develop fully.
Shaping: Pull each dough piece tight to make a smooth top for perfectly shaped buns.
Egg Wash: Brush buns with egg wash before baking for a golden, shiny finish.
Commonly Asked Questions:
Can I use all-purpose flour instead of bread flour? Bread flour gives a chewier texture, but you can substitute all-purpose flour if needed.
Can I freeze these buns? Yes! Freeze them in an airtight bag for up to three months, then thaw at room temperature.
How should I store these buns? Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
These soft and fluffy burger buns add a delicious, homemade touch to any burger. With their buttery, tender crumb and slight sweetness, they elevate even the simplest burger to something special. Freeze extra buns to enjoy whenever the craving strikes, and impress your friends and family with buns that taste as good as they look. Perfectly golden and delicious, these buns will quickly become your go-to for any burger night!
Soft and Fluffy Homemade Burger Buns
Ingredients:
For Tangzhong:
2 tablespoons (20g) bread flour
2 tablespoons (27g) water
4 tablespoons (60g) whole milk
For Dough:
1/2 cup (120g) whole milk, at 95°F (30°C)
1 tablespoon (9g) instant yeast
2.5 cups (320g) bread flour
1 teaspoon (7g) fine sea salt
2.5 tablespoons (35g) granulated sugar
1 whole egg
1 egg yolk
3 tablespoons (42g) unsalted butter, softened
For Egg Wash:
1 whole egg
Splash of whole milk
Instructions:
Prepare the Tangzhong: In a small saucepan over medium heat, whisk together the flour, water, and milk for the tangzhong. Stir constantly until the mixture thickens into a paste. Remove from heat and set aside.
Prime the Yeast: In a small bowl, combine the warm milk and instant yeast. Whisk until dissolved, then let it sit in a warm place for about 8 minutes until bubbly.
Make the Dough: In the bowl of a stand mixer, add the bread flour, salt, and sugar. Pour in the yeast mixture, tangzhong, whole egg, and egg yolk. Start mixing on low speed, gradually increasing to medium-low until the ingredients are well combined.
Incorporate Butter: With the mixer on medium speed, gradually add the softened butter, a little at a time. Mix until the dough is smooth and elastic, pulling away cleanly from the sides of the bowl.
First Rise: Lightly grease a medium-sized bowl and place the dough seam-side down. Cover with a damp towel and let it rise in a warm area for 1-1.5 hours, or until doubled in size.
Divide and Shape: Punch down the dough and turn it onto a lightly floured surface. Divide the dough into six even pieces, each weighing about 95-105 grams. To shape, flatten each piece slightly, then fold the edges into the center, pinching to seal. Flip the dough over and gently shape it into a smooth ball.
Second Rise: Arrange the shaped dough balls on a parchment-lined baking sheet, spacing them 2.5 inches (6 cm) apart. Cover with an inverted baking sheet to prevent drying, and let rise at room temperature for 1-2 hours until doubled.
Prepare for Baking: Preheat the oven to 375°F (190°C). Whisk together the egg and milk for the egg wash and brush it generously over each bun.
Bake the Buns: Bake for 18 minutes, or until the buns are golden brown on top and cooked through.