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.

Ingredients

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

60g (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

Method

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.

Tangzhong is a roux. A mix of flour and milk that is cooked together. This is the thing that gives the bread its texture.

The softness of this bread is unbelievable. This dough is also very versatile. You can use it to make burger buns or little dinner rolls, or hot dog buns and more. 

Watch the video down below to see detailed instructions.

Ingredients

For the tangzhong (roux) –

90g (3.2oz) milk

20g (0.7oz) flour

For the main dough –

200g (7oz) strong white bread flour

2g (0.07oz) dry yeast or 3x the amount of fresh yeast

4g (0.14oz) salt

20g (0.7oz) sugar

30g (1oz) soft butter

50g (1.75oz) cold milk if your kitchen is warm. If not, then use room temperature milk.

To learn more about dough temperature control click here.

1 egg yolk mixed with 1 teaspoon of milk for glazing

Oil or butter for brushing after baking (optional).

Method

1. Make the tangzhong (roux) by adding the milk and flour to a small pan and cooking whist stirring for around 5 minutes on medium-low heat until thick and not lumpy. Cover and cool down completely.
2. In a large bowl combine the remaining milk, yeast, salt, sugar, soft butter and tangzhong. Mix until combined.
3. Add the flour and mix until a dough is formed.
4. Knead for around 5 – 7 minutes. Desired dough temperature 24 – 25C (75-77F).
5. Cover and ferment for 1.5 hours or until almost doubled in size.
6. Divide into 2 equal pieces and preshape.
7. Rest for 20 minutes.
8. Shape into tight loaves and place in a baking tin. I am using a 500g (1lb) tin.
9. Cover and proof for 1 hour. During proofing preheat your oven to 160C (320F) with the fan on.
10. Brush with the egg yolk + milk once then let it dry for 5 minutes and brush it again.
11. Bake for 30 – 35 minutes.