Super Soft Burger Bun Recipe, Tangzhong Method

Home 9 Enriched Dough 9 Super Soft Burger Bun Recipe, Tangzhong Method

These buns are so soft and fluffy. The perfect burger carrier.

We will achieve this texture by using a tangzhong, which is a roux of flour and milk. It is a technique used in making Japanese milk bread, which is a very versatile dough. This recipe yields 4 buns. Multiply the amount of ingredients to make more.

Watch the video down below for detailed instructions.


For the roux โ€“

90g (3.2oz) milk

20g (0.7oz) strong white bread flour


For the dough โ€“

200g (7oz) strong white bread flour

4g (0.14oz) dry yeast or 3x the amount of fresh yeast. *Originally the recipe had less yeast, but since a few people have had issues with it rising I have upped the amount to make sure it works every time. If your kitchen is particularly warm, then use 2g (0,07oz) yeast instead.

4g (0.14oz) salt

20g (0.7oz) sugar

30g (1oz) soft butter

50g (1.75oz) cold milk

To learn more about dough temperature control click here.


1 egg yolk mixed with 1 teaspoon of milk for glazing

Sesame seeds for sprinkling

More soft butter to brush when the buns come out the oven


  1. Make the roux by cooking the milk and flour in a small pot over medium heat for around 5 – 7 minutes or until thick and not lumpy. Cover and refrigerate until cold.
  2. In a bowl add the milk, salt, yeast, sugar, butter, and the roux. Mix to combine.
  3. Add the flour and mix to a dough.
  4. Knead the dough for around 5 – 6 minutes. Desired dough temperature 25 – 26C (77 – 79F).
  5. Cover and proof for 1 hour.
  6. Fold.
  7. Proof for 1 hour.
  8. Divide and preshape into rounds.
  9. Rest for 30 minutes.
  10. Final shape.
  11. Final proof 1 – 1.5h. During this time preheat your oven to 160C (320F) fan on.
  12. Brush the buns with the glaze, let them dry for 5 minutes, then brush them again. Finish with the sesame seeds.
  13. Bake for around 25 minutes.
  14. Brush with butter as soon as they come out the oven.


Keep in mind that the conditions in each kitchen differ, so your dough may take longer to rise. If it is rising slowly, then simply leave it to ferment for longer.


Watch the video here

Understanding the principles of bread making will let you be in complete control every time you make bread. It will reduce the failure rate and turn you into an even more confident home baker.

I highly recommend you check out the Learning page where I have detailed, easy to understand explanations on each step of the bread baking process and the principles behind it. You can find all the equipment I use and recommend in the Shop (UK) &ย Shop (US) pages.

Show/Hide Comments (7 comments)


  1. Maja

    Best burger bun recipe I’ve tried, preparation takes a while, but it really helps develop flavor. Greetings from Croatia!

    • ChainBaker

      Thank you! I’m glad you like it ๐Ÿ™‚

  2. Jan

    Hello chainbaker,

    Did you try this recipe also with fresh yeast? Is 6g really enough for this dough?

    Thank you in advance for amswer,

    Best regards,


    • ChainBaker

      Hi Jan,

      I have not tried it with fresh yeast, but it should work even better with it as fresh yeast has a higher tolerance to sugar and cold milk. But that being said you could use a little more to speed up the process. These buns do take quite some time to rise.

  3. Robin Bowman

    Great recipe and great buns. Love the videos!

    • Robin Bowman

      It works very well with fresh yeast; but I doubled (actually, even a little more) the amount of fresh yeast.

    • ChainBaker

      Thank you so much Robin ๐Ÿ™‚ when it comes to fresh yeast you can easily triple the amount.


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