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Cooking
Super Soft Homemade Burger Buns
· 4 servings
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.
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.
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.
Shaping the buns for height
Turn out the risen dough (keeping the smooth top facing up). Divide it into 4 equal pieces. Flip each piece so the cut side is down, then pinch the edges in towards the centre to form a little pouch shape — this is what shapes the bun so it rises upwards.
Shaping the buns: tightening
Turn the piece back over (smooth side up) and, using the sides of your little fingers, drag it across the work surface to seal the underside and tighten the shape. You can also swirl the dough ball in a circular motion to round it off.
Final rise
Arrange the shaped buns on a baking tray lined with parchment paper, leaving plenty of space between them. Cover and leave to rise for another 1.5 hours, until they visibly double in size. Preheat the oven to 185 °C.
Baking to golden perfection
Gently brush the risen buns with beaten egg and sprinkle with white and black sesame seeds. Bake for 15–18 minutes until golden brown.
Brushing with butter
Once baked, let the buns cool briefly on the tray, then move them to a wire rack. Brush with melted butter for a glossy finish.
Getting ready to build your burger
Once cooled, slice the buns in half and toast both cut sides until golden — this helps protect the bun from getting soggy from the burger's juices and sauce.