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 –
90g (3.2oz) milk
20g (0.7oz) strong white bread flour
For the dough –
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
- 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.
- In a bowl add the milk, salt, yeast, sugar, butter, and the roux. Mix to combine.
- Add the flour and mix to a dough.
- Knead the dough for around 5 – 6 minutes. Desired dough temperature 25 – 26C (77 – 79F).
- Cover and proof for 1 hour.
- Proof for 1 hour.
- Divide and preshape into rounds.
- Rest for 30 minutes.
- Final shape.
- Final proof 1 – 1.5h. During this time preheat your oven to 160C (320F) fan on.
- Brush the buns with the glaze, let them dry for 5 minutes, then brush them again. Finish with the sesame seeds.
- Bake for around 25 minutes.
- 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