Super Soft Homemade Hamburger Buns (Tangzhong Method)
This is my favourite recipe for hamburger buns. It's made by hand using all-purpose flour and a tangzhong starter to keep them extra soft and fluffy. Start these just after lunch and they'll be ready for dinner.
Mix the ingredients together for the tangzhong and whisk over low heat until it starts to thicken. Let cool for 5 minutes.Melt the butter in the microwave or in a pan and let cool slightly.
Mix the rest of the ingredients together using your hands or the dough hook attachment with a stand mixer. Add the cooled butter and tangzhong.
Knead the dough for 10 minutes until a smooth dough is formed.
Shape the dough into a ball and place into a lightly floured large bowl. Cover with plastic wrap and let sit at room temperature for 45 minutes to 1 hour.
Once the dough has risen about 60%, degas the dough by pressing out any air pockets. Cut the dough into 6 equal pieces for large buns or 8 for smaller buns. Shape the buns into balls.
Put the shaped burger buns onto trays lined with parchment paper. Cover lightly with plastic wrap and let sit for another 45 minutes to 1 hour at room temperature. Preheat the oven to 350°F/175°C.
Once the buns are ready to go, whisk an egg in a small bowl and brush this carefully onto the buns. Try to get a thin even layer over the top of the buns.Sprinkle generously with sesame seeds.
Bake in the preheated oven for 12-15 minutes or until golden brown on the outside. You can also use a thermometer to check the doneness of the buns. Once the inside of the buns reaches 200°F, they're perfect.
Let cool on a resting rack for 10 minutes before eating.Enjoy!
Some flours absorb more liquid than others and this can vary from country to country. If your dough is too dry, add 1-2 tbsp of milk until a smooth dough is achieved.If the dough still sticks to the table, add small increments of flour until a smooth dough is formed.