Tangzhong Hamburger Buns (Soft Japanese Milk Bread)

Freshly baked golden brown burger buns cooling in a pan.

5 from 33 votes

Tangzhong Hamburger Buns (Soft Japanese Milk Bread)

Soft, fluffy hamburger buns made with the Japanese tangzhong method. One extra step keeps them fresh for days, and they hold up to any filling you throw at them.

Prep Time20

Cook Time25

Resting time1 30

Total Time2 15

Course: Bread

Cuisine: Asian

Servings:

Calories: 161kcal

Author: Claudia Ciorteanu

Equipment

1 baking pan (29x39 cm / 12x16 inch)
1 Pastry brush
1 stand mixer with a dough hook optional

Ingredients

For the tangzhong:

3 tablespoons water
3 tablespoons milk
⅓ cup bread flour

For the dough:

2.5 cups bread flour
1.25 teaspoon instant yeast or 2.25 teaspoon active dry yeast (7 g), or 0.6 oz fresh yeast (14 g)
1.5 tablespoons sugar
1.25 teaspoons salt
2.5 tablespoons soft or melted unsalted butter
Tangzhong mixture from above
½ cup + 2 tablespoons lukewarm milk
1 large egg
1 tablespoon poppy seeds to sprinkle

For the egg wash:

1 egg
1 tablespoon milk

US Customary - Metric

Instructions

Combine the water, milk, and flour for the tangzhong in a small saucepan. Stir continuously over medium heat until a smooth paste forms. Set aside to cool.
3 tablespoons water, 3 tablespoons milk, ⅓ cup bread flour
In a large bowl, whisk together the lukewarm milk, sugar, and yeast. Let sit until foamy, then stir in the egg and melted butter.
1.25 tsp instant yeast, 1.5 tablespoons sugar, ½ cup + 2 tablespoons lukewarm milk, 1 large egg, 2.5 tablespoons soft or melted unsalted butter
Mix in the bread flour, salt, and cooled tangzhong. The dough will look shaggy — that's normal.
2.5 cups bread flour, 1.25 teaspoons salt, Tangzhong mixture
Knead on a floured surface (or with a stand mixer) for about 5 minutes, until smooth and elastic. Place in a greased bowl, cover, and let proof for 60 minutes until doubled.
Punch down the dough and divide into 12 pieces (about 100g each). Shape into balls and place on a parchment-lined tray. Cover and proof for another 30 minutes.
Preheat the oven to 190°C (375°F). Whisk the egg wash ingredients together, brush over the dough balls, sprinkle with poppy seeds, and bake for about 25 minutes until golden brown.
1 egg, 1 tablespoon milk, 1 tablespoon poppy seeds
Brush the warm buns with melted butter for extra shine, if you like — this step is optional. Let cool slightly before serving.

Video

Notes

Make sure the tangzhong is smooth and lump-free before it cools — lumps won't work out in the dough later.
Knead until the dough is genuinely smooth and elastic; under-kneaded dough gives denser buns.
Proof somewhere warm and draft-free, and keep the dough covered so it doesn't dry out.
Keep the shaped balls a uniform size so they bake evenly.
The buns are done when golden brown and hollow-sounding when tapped on the bottom — pull them a minute early if you're unsure, since overbaking dries them out fast.

Nutrition