Name: Super Soft Burger Buns
Prep time: 30 min
Cook time: 20 min
Total time: 3 h 20 min
Cuisine: International
Ingredients: 25 g bread flour; 120 g whole milk; 200 g cold milk; 20 g granulated sugar; 7 g instant yeast; 30 g milk powder; 7 g kosher salt; 1 egg, room temperature; 360 g bread flour; 45 g unsalted butter, softened; 1 egg; 1 tablespoon water

I love making these super soft burger buns whenever I want something bakery-quality at home. They turn out incredibly fluffy, slightly sweet, and stay soft for days thanks to the tangzhong method. I find them perfect for burgers, sandwiches, or even as a side with dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

25 g bread flour

120 g whole milk

200 g cold milk

20 g granulated sugar

7 g instant yeast

30 g milk powder

7 g kosher salt

1 egg, room temperature

360 g bread flour

45 g unsalted butter, softened

1 egg

1 tablespoon water

Directions

I start by preparing the tangzhong: I cook 25 g bread flour with 120 g milk over medium heat, stirring constantly until it thickens into a paste. I transfer it to a bowl and let it cool slightly.

Next, I add the cold milk to the tangzhong and mix it well. I stir in the sugar, yeast, milk powder, salt, egg, and bread flour until I get a shaggy dough.

I knead the dough using a dough hook on medium speed for about 12 to 15 minutes until it becomes smooth and elastic. Then I add the softened butter and continue kneading for another 5 minutes until fully incorporated.

I shape the dough into a ball and place it in a lightly greased bowl. I cover it and let it rise in a warm place for about 1 1/2 hours, or until doubled in size.

Once risen, I turn the dough out onto a floured surface and divide it into 9 equal portions. I shape each piece into a smooth ball, let them rest for 10 minutes, then gently reshape them to tighten.

I arrange the buns on lined baking trays, leaving space between them, and cover them loosely. I let them rise again for about 1 1/2 hours until puffy.

I preheat the oven to 185°C. I whisk the remaining egg with water and brush the tops of the buns. I bake them for 15 to 18 minutes until they are deep golden brown.

Finally, I let the buns cool on the trays for 10 to 15 minutes, then transfer them to a wire rack to cool completely before slicing.

Servings and timing

I get 9 servings from this recipe.

Prep time is 30 minutes, cooking time is 20 minutes, and total time is about 3 hours 20 minutes.

Each bun is 250 kcal.

Variations

I sometimes sprinkle sesame seeds or black seeds on top before baking for extra flavor and texture. When I want a richer taste, I replace part of the milk with cream. For a slightly sweeter bun, I increase the sugar just a bit. I also like making smaller portions for sliders or shaping them differently for sandwich rolls.

Storage/Reheating

I store the buns in an airtight container at room temperature for up to 3 days, and they stay soft thanks to the tangzhong. For longer storage, I freeze them and thaw at room temperature when needed. To reheat, I warm them in the oven for a few minutes or microwave them briefly to bring back their softness.

FAQs

How do I know the dough is kneaded enough?

I check if the dough is smooth, elastic, and slightly tacky. When I stretch it, it should form a thin windowpane without tearing.

Can I make these buns without a stand mixer?

Yes, I knead by hand, but it takes more time and effort. I keep kneading until the dough becomes soft and elastic.

Why use tangzhong in this recipe?

I use tangzhong because it helps retain moisture, making the buns softer and keeping them fresh longer.

Can I freeze the dough instead of baked buns?

I prefer freezing baked buns, but I can freeze shaped dough after the first rise and thaw it before the final proof.

What can I use instead of milk powder?

If I don’t have milk powder, I skip it or slightly enrich the dough with more milk or cream for a similar effect.

Conclusion

I find these super soft burger buns incredibly rewarding to make. The texture is light and fluffy, the flavor is perfectly balanced, and they elevate any meal I pair them with. Once I make them from scratch, it’s hard to go back to store-bought buns.

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