Homemade Burger Buns
Serves 680 mins prep26 mins cook
These brioche buns are incredibly easy to make and remain soft for days. Fluffy and buttery, they're better than anything you can find in the store. This recipe yields six 4.5” burger buns, perfect for 8oz burger patties.
0 servings
What you need
Instructions
1: Make the tangzhong. Whisk all tangzhong ingredients in a small pot until no lumps remain. Stir continuously over medium heat until resembling mashed potatoes. Remove from heat and let cool for 10 mins, covering with plastic wrap to prevent a skin from forming. 2: In the bowl of a stand mixer, add the tangzhong along with all other dough ingredients except for butter. Using the dough hook attachment, mix until the dough comes together. Add the butter a few pieces at a time and knead until a window pane is achieved (around 15 mins on medium speed). 3: Shape the dough into a ball, place it in a bowl, cover, and let rise for 30mins-1hr at room temp until slightly grown in size. Then place the dough into the fridge overnight for a long slow rise. 4: The next morning, divide the dough into 6 equal sections and shape into balls. Gently flatten to about 4-4.5” in diameter using your hands or a rolling pin. 5: Cover and let rise for ~1-2hrs or until the dough has doubled in size and fills up the ring molds. 6: Preheat the oven to 350F, brush the tops with egg wash, sprinkle with sesame seeds (optional), and bake for 22-26mins or until deeply golden brown.View original recipe