Guide to Best Soft Buns: Mastering the Tangzhong Method
Homemade burger buns are way better than store-bought ones! They’re soft and fluffy inside, with a crispy outside. They’re perfect for any burger you want to make.
These soft buns are the perfect match for any sandwich. Whether you’re filling them with roast lamb stuffed with rosemary, crispy chicken schnitzel, creamy chicken with spinach and peppers, or oven-baked burgers, these buns will hold it all together beautifully.
You can also toast them and use them as a base for spreads like grilled eggplant salad (salata de vinete), or even enjoy them dipped in a comforting vegan lentil soup or a roasted vegetable soup. They’re versatile enough for any meal!
Burger buns with Tangzhong are a variation of the classic burger bun recipe incorporating a Japanese bread-making technique called Tangzhong.
Tangzhong involves cooking a small portion of the dough to create a roux-like mixture, which is then added to the rest. This technique results in incredibly soft, fluffy burger buns that have a longer shelf life.
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Watch Us Make The Recipe
These burger buns are a game-changer for your burgers. They’ll take your summer BBQs to a whole new level and make them unforgettable. You’ll love how tasty your burgers become with these buns!
What is Tangzhong?
Tangzhong is a mixture of flour and water or milk that is cooked together to form a paste. This paste is then added to bread dough to improve its texture and moisture retention. When added to bread dough, Tangzhong helps to create softer, fluffier, and more tender bread.
It is commonly used in Asian bread-making recipes but has gained popularity worldwide for its ability to produce soft and moist bread.
Here are my tips for making my homemade hamburger bun recipe. Your guests at the next summer BBQ will be seriously impressed!
Expert Tips
Tangzhong Technique: Follow the Tangzhong method carefully to achieve soft and moist burger buns. Cook the flour and water mixture until it forms a thick paste, then incorporate it into the dough for optimal texture.
Resting Time: Allow the dough to rest and rise adequately before shaping and baking the buns. This resting period allows the gluten to relax and develop, resulting in lighter and fluffier buns.
Baking Temperature: Bake the buns at the recommended temperature to ensure even cooking and a golden crust. Be mindful not to overbake them, as this can result in dry buns.
Ingredients to make burger buns
- Water: Keeps the dough moist and helps it hold together.
- Milk: Adds moisture and softness to the dough. Any type of milk, skimmed or whole, works well.
- Bread Flour: The key ingredient for a strong dough structure, ideal for bread-making. It creates a chewy and elastic texture.
- Yeast: You can use instant, active dry or fresh yeast. These make the dough puff up.
- Sugar: Provides sweetness; any type of sugar works fine.
- Salt: Enhances flavour and strengthens the dough. Use finely ground Himalayan salt or any type.
- Butter: Adds richness and softness. If using salted butter, reduce salt by half.
- Tangzhong Mixture: A blend of flour and milk for softer buns.
- Egg: Adds colour and binds the dough. One large egg is required.
- Poppy seeds: They add a nice touch and crunch to the buns.
How to make buns with Tangzhong
Craving something delicious? Try making these soft burger buns! They’re quick, easy, and filled with wholesome ingredients. We’ll walk you through each step, from mixing the dough to mastering the Tangzhong method. Your kitchen will be filled with the irresistible aroma of freshly baked bread!
Check out our handy guide with step-by-step photos to help you along the way.
Prepare the Tangzhong by combining water, milk, and flour in a small saucepan. This mixture pre-gelatinizes the starch, allowing the dough to absorb moisture better. Stir over medium heat until a smooth paste forms, then set aside to cool.
In a large bowl, whisk together lukewarm milk, sugar, and yeast. Let it sit until foamy. Stir in the egg and melted butter. Mix in bread flour, salt, and Tangzhong until combined. The dough will be shaggy, which is fine.
Knead on a floured surface or using a stand mixer for 5 minutes until smooth and elastic. Grease a bowl, place the dough inside, cover, and let it proof for 60 minutes until doubled.
After the dough has risen, punch it down and divide it into 12 pieces, shaping each into a round ball. Place on a baking tray lined with parchment, cover, and let it proof.
Preheat the oven. Whisk an egg with a splash of milk for the wash. Brush the dough balls, sprinkle with seeds, and bake until golden.
Brush the warm buns with melted butter for added shine and richness. Allow them to cool slightly before serving. They’re perfect on their own or as a base for burgers, pulled pork, breakfast sandwiches, soups, stews, or spreads.
A full list of ingredients and instructions can be found in the recipe card below.
Substitutions
- Milk: Any dairy-free milk alternative like almond, soy, or oat milk can replace regular milk.
- Bread Flour: All-purpose flour can be used instead of bread flour, but the texture may be slightly different.
- Sugar: Honey, maple syrup, or agave syrup can be used instead of sugar for a different taste.
- Salt: Any type of salt can be used, but be mindful of the intensity of sea salt or kosher salt compared to table salt.
- Butter: Vegetable oil, coconut oil, or margarine can be used instead of butter for a dairy-free option.
- Egg: You can make a flaxseed or chia seed egg as a vegan substitute, or simply omit the egg if you have an allergy or dietary restriction.
- Poppy seeds: You can substitute poppy seeds with a bread mix of seeds, such as sesame, sunflower, flax, or chia seeds, or leave the buns plain for a softer top.
Storage and leftovers
After baking, allow the burger buns to cool completely. Store them in an airtight container or resealable plastic bag at room temperature for up to 2-3 days. If you plan to keep them longer, you can freeze the buns in a freezer-safe bag for up to 2-3 months.
When ready to eat, thaw the buns at room temperature or reheat them in the oven for a few minutes until warmed through.
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I love your recipes and I am bookmarking this one for Thanksgiving. I can’t wait to make them for our family. I’ll let you know how it goes! 😊
Burger buns is delicious I like your recipe, perfect with homemade burger.
These buns took our cook out to a new level. Recipe was so easy to follow.
Super fluffy and delicious! The perfect buns for us! Thanks!
nothing like fresh burger buns to complete my sandwich! These buns are so soft and moist, that we’ve stopped buying
Love it. Can’t wait to try it.
Healthy, fluffy and tasty buns! 🙏🏻