Burger Buns | Soft, Airy & Perfect Every Time #burger #buns #recipe

Soft, fluffy and long-lasting burger buns made with the Tangzhong method.
This recipe gives you ultra-light buns with a tender crumb and beautiful golden top — perfect for smash burgers, gourmet burgers or sliders.
Easy to make, stays fresh for days, and never dries out.

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🥣 Ingredients

Tangzhong
• 20 g wheat flour (Type 550 or Tipo 00)
• 25 g water
• 60 g whole milk

Main Dough
• 320 g wheat flour
• 115 ml whole milk (warm)
• 40 g unsalted butter (soft)
• 25 g fresh yeast or 7 g dry yeast
• 15 g sugar
• 7 g salt
• 1 whole egg + 1 egg yolk

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📝 Instructions

1. Make the Tangzhong

In a small saucepan, whisk together the flour, water and milk.
Cook on low heat, stirring constantly, until it thickens into a smooth paste.
Set aside and let it cool completely.

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2. Prepare the Dough

In a bowl, pour the warm milk.
Add the yeast and sugar, mix to dissolve.
Add flour, salt, the whole egg, egg yolk and the cooled Tangzhong.
Mix until a rough dough forms.

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3. Add the Butter

Add softened butter and knead for 8–10 minutes, until the dough becomes smooth, soft and elastic.
(You can knead by hand or use a stand mixer.)

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4. First Rise

Place the dough into a lightly oiled bowl, cover, and let rise until doubled in size.

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5. Shape the Buns

Punch down the dough and divide it into equal pieces.
Shape each piece into a tight ball and arrange them on a baking tray lined with parchment paper.

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6. Second Rise

Cover and let the dough rise again for 30–45 minutes, until puffy.

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7. Bake

Brush the buns with egg wash.
Bake at 180°C for 15–18 minutes, until golden brown.

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8. Finish

Brush the hot buns with melted butter.
Let them cool before slicing.
Enjoy perfectly soft, fluffy burger buns!

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👩‍🍳 SEE YOU IN THE NEXT BAKE!

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