Soft Homemade Burger Buns
·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.
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.
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.
Shaping the buns for height
Take out the risen dough (keep the smooth top facing up). Divide it into 4 equal pieces. Turn a piece so the smooth side is down, then pinch the edges in toward the centre — this creates a pouch shape, which helps the bun rise upward rather than spread out.
Shaping the buns: tightening
Turn the piece back over (smooth side up) and, using the sides of your little fingers, drag it along the work surface to tuck the bottom in and tighten the bun. You can also swirl the ball around a bit to help it along.
Final rise
Arrange the shaped buns on a baking tray lined with parchment paper, leaving plenty of space between them. Cover and let rise for another 1.5 hours, until they visibly double in size. Preheat the oven to 185°C.
Baking until golden
Gently brush the risen buns with beaten egg and sprinkle with white and black sesame seeds. Bake for 15–18 minutes, until golden.
Brushing with butter
Once baked, let the buns cool briefly on the tray, then transfer them to a wire rack. Brush with melted butter for a nice shine.
Prepping for the burger
Once cooled, slice the buns and toast both halves until golden — this helps protect them from getting soggy from the burger's juices and sauce.