Soft Burger Buns – Bread Rolls

This recipe creates the best burger buns. Burgers do need a great bun such as these. The recipe uses the Tangzhong method. The method creates a roux of flour and milk which makes a soft dough which stays fresh and soft for longer. It is a very easy method, but does add and extra step in the process. It also requires several proofing steps to achieve the best result.

The first step is to make the Tanghong roux, which is the cooled and chilled. That step can be done the day before if necessary. Then, when ready, you can make the dough. Making the dough is a very easy process. Then proof the dough twice. After that you shape the buns. Then you shape the buns, twice before baking.

I made my dough entirely by hand. But you could use a stand mixer too.

To top the buns you can use some seeds, if desired. But leaving them plain still delivers a great bun. These buns are also ideal for freezing. You can freeze them before baking, or after baking.

My Bake

I was very impressed by my bake. It delivered wonderfully soft buns. They were just perfect for burgers, though I filled mine with ham and salad. I used two types of topping, sesame seeds and “Everything but the bagel” mix.

Another excellent recipe for burger buns is Potato Burger Buns.

Soft Burger Buns – Bread Rolls

Recipe by geoffcooCourse: BreadDifficulty: Medium
Servings

8

servings
Prep time

50

minutes
Cooking time

25

minutes

Ingredients

  • Tangzhong
  • 175ml(3/4 cup minus 1 tsp)milk

  • 40g(1/4 cup + 1 tsp, based on scooping packed flour into a 250ml cup) strong white bread flour

  • Bread dough
  • Tangzhong (made from above)

  • 400g(2/3 cups, based on scooping packed flour into a 250ml cup) strong white bread flour.

  • 7g(1 packet) instant yeast

  • 60g(1/4 cup + 1 tsp) softened unsalted butter

  • 40g(3 tbsp + scant tsp) caster sugar

  • 100ml(1/3 cup + 4 tsp) milk

  • 6g(1 tsp) salt

  • 1 egg yolk with a tsp milk for egg wash.

  • Sesame seeds or other topping to sprinkle over(optional)

Directions

  • Mix the flour and milk together in a saucepan, for the Tangzhong.
  • Place on the stove and cook on a medium to low heat until boiling, stirring all the while.
  • Continue to cook the Tangzhong for about 6 to 7 minutes, until it is thick and creamy and the gloss has disappeared.
  • Place the Tangzhong into a bowl and cover with plastic wrap ensuring it is pressed onto the surface to prevent a film forming. Cool and chill for at least an hour, or even overnight.
  • In a large bowl whisk the milk with the sugar.
  • Sprinkle the yeast over the top.
  • Add the butter and salt too and whisk everything together, the mixture will appear lumpy.
  • Break the tangzhong into small pieces and add those into the mixture and whisk again.
  • Add the flour and mix around until everything starts to come together.
  • Use your hands to squeeze the mixture until it starts to form a dough.
  • Use the dough to scrape any loose mixture from the sides of the bowl.
  • Place the dough onto the counter and knead by hand(you could do everything in a stand mixer) for about 6 or 7 minutes, until the dough is smooth. It will be quite dry to the touch. If you have a thermometer you can the internal temperature, it should be about 26c(79 F).
  • Place the dough back into the bowl and cover with plastic wrap, then proof for 1 hour.
  • Take the dough from the bowl and flatten it on the counter, then fold it in on itself to form a ball again.
  • Place back into the bowl and proof for a second time, until the dough has doubled in size, for about an hour in a warm place.
  • Take the dough from the bowl and divide into 8 equal pieces, about 97g(3 1/2 oz).
  • Flatten each piece of dough and fold in to create balls, rolling the dough in a cupped hand to achieve the shape.
  • Cover the balls of dough with a clean towel and leave to rest for 30 minutes.
  • Flatten each ball of dough and fold up again, into a ball, using a cupped hand to achieve the shape.
  • Place the balls of dough onto a parchment lined baking tray(I used two trays), leaving a good gap between each.
  • Cover the trays with clean towels and leave to proof again, until they have double in size(mine took almost 1 1/2 hours).
  • Preheat the oven to 180C/160C Fan/350F.
  • Brush the top of each dough ball with egg wash, and leave for 3 minutes, then brush them again.
  • Sprinkle seeds etc over the top, if desired.
  • Place the trays into the oven and bake for 25 minutes. The internal temperature will be at least 94C/201F (mine was even hotter than that).
  • Remove from the oven and transfer to a wire rack to cool completely.

Notes

  • The prep time doesn’t include the time for proofing the dough, just the time to make and various shaping. Proofing and waiting time is about 4 hours in total.
  • I adapted this recipe from one I saw on Chainbaker.com. You can seen that recipe here.

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