At a glance
You're building fluffy burger buns from scratch using the Japanese tangzhong method, a simple flour-and-milk paste that locks in incredible softness. The dough comes together in about 12–15 minutes in a stand mixer, then rises twice over a few hours while you relax. The tricky part is shaping each bun correctly — you'll pinch and tuck them to encourage upward rise instead of spreading out — but once you nail that technique, you're on your way to golden, pillowy buns that stay soft even after toasting.
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The secret to softness: tangzhong
Take the butter and eggs out so they can come to room temperature. Put the flour and milk in a small saucepan. Heat over medium heat, stirring constantly, until the mixture thickens into a paste. Then transfer it to the bowl you'll use to mix the dough.
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Making the dough
Pour the milk into a saucepan to warm it slightly. Add the sugar, yeast, milk powder, salt, half of the beaten egg (keep the rest for brushing later) and the flour. Knead everything together (ideally in a stand mixer on medium speed) for about 12–15 minutes.
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Finishing the dough and first rise
Once the dough is smooth and elastic, gradually work in the softened butter. Knead for another 5 minutes. Shape the dough into a ball using a dough scraper, place it in a greased bowl, cover, and let it rise in a warm spot for about 1.5 hours.