At a glance
You're making pillowy-soft burger buns using the Japanese tangzhong method, which involves creating a flour and milk paste that locks in moisture and guarantees incredible softness. The process includes making the dough, letting it rise twice over about 3 hours total, and shaping the buns to rise upwards — the most important (and slightly tricky) part is perfecting that pinch-and-drag technique so your buns bake tall and fluffy rather than flat.
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The secret to softness: tangzhong
Take out your butter and eggs. Put the flour and milk into a small saucepan. Heat over medium heat, stirring constantly, until the mixture thickens into a smooth paste. Then transfer it to the bowl you'll use for mixing the dough.
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Making the dough
Pour the milk into a saucepan and warm it slightly. Add the sugar, yeast, milk powder, salt, half of the beaten egg (save 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 a further 5 minutes. Shape the dough into a ball using a dough scraper, place it in a greased bowl, cover and leave to rise in a warm spot for about 1.5 hours.
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