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Super soft homemade hamburger buns stacked on a plate with tomatoes in the background.

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.
Prep Time: 10 minutes
Cook Time: 15 minutes
Proofing and Shaping: 2 hours
Total Time: 2 hours 25 minutes
Servings: 6 Buns
Calories: 388kcal
Cost: $3/ 2€

Equipment

  • Parchment paper
  • Large mixing bowl
  • sheet trays
  • resting rack
  • Brush

Ingredients

For the Tangzhong

  • 43 g whole milk (3 tbsp)
  • 43 g water (3 tbsp)
  • 14 g all-purpose flour (2 tbsp)

For the Dough

  • 400 g all-purpose flour
  • 50 g sugar
  • 11 g yeast (1 tbsp)
  • 6 g salt (1 tsp)
  • 60 g butter
  • 100 g whole milk or oat milk for dairy-free
  • 1 large egg

For Garnish

  • sesame seeds for garnish optional
  • Maldon sea salt or fleur de sel optional
  • 1 large egg, for the egg wash

Instructions

  • 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.
    Making the tangzhong.
  • 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.
    Mixing the dough together in a bowl.
  • Knead the dough for 10 minutes until a smooth dough is formed.
    Kneading the dough on a board.
  • 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.
    The dough shaped into a ball.
  • 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.
    The dough shaped into balls on baking trays.
  • 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.
    The burger buns brushed with egg wash and topped 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!
    Burger buns stacked on a plate.

Notes

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.

Nutrition

Calories: 388kcal | Carbohydrates: 63g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 484mg | Potassium: 137mg | Fiber: 2g | Sugar: 10g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 3mg
Tried this recipe?Leave a comment below!