Homemade Burger Buns
Ingredients
Tangzhong:
- 20 g white bread flour
- 100 ml water
Bun dough:
- 300 g white bread flour
- 20 g white granulated sugar
- 6 g salt
- 5 g instant dry yeast or 7g of active dry yeast*, or 10g fresh yeast* (see notes)
- 125 ml whole milk
- 30 g butter melted but allow to cool slightly
Glaze:
- 2 tbsps mayonnaise or vegan mayonnaise
- 2 tsp whole milk
- 1 tsp butter
- White sesame seeds optional
Instructions
Tangzhong:
- Whisk together the flour and water until combined
- Transfer to a saucepan and place on medium heat. Keep stirring as it thickens (1-2mins) until it forms an almost thick gel-like substance. Transfer this back to the bowl and allow to cool completely
Bun dough:
- Mix together the flour, sugar, salt, and yeast
- Add in the milk and cooled tangzhong mixture and mix on a low speed until it forms a 'shaggy dough' (2-3 mins)
- Then add in the melted butter and continue to mix on low speed for a further 2-3 mins until it has been incorporated
- Now place the mixer on medium speed and continue to mix for a further 2-3 mins
- Finally place the mixer on high speed and mix once again for 2-3 mins. The dough should be quite smooth at this stage and will have cleaned the bowl during mixing
- Transfer the dough to a clean counter and shape into a doughball by folding the dough in on itself and dragging it seam-side down against the counter. This will develop tension
- Place the dough into a container or bowl and cover with clingfilm/lid. Allow to prove for 1-2 hours or until doubled in size. Alternatively refrigerate and cold prove for 24-48hrs for best results
Second prove:
- After the dough has risen, punch down to de-gas and transfer to a lightly floured surface
- Cut into 8 pieces, these will weigh around 72-75g each
- Shape each piece into a smooth doughball
- Transfer these doughballs to a baking tray, allowing for 2.5" of space between each one
- Cover with clingfilm or a damp towel and allow to prove until they have increased around 1.5x in size. This will take ~45mins for dough that was risen at room temperature, and around 1.5hrs for cold risen dough
Glaze:
- Mix together the mayonnaise, butter and milk. Microwave for 5-10 seconds and then mix until it forms a creamy paste
- Brush on top of the buns and top with sesame seeds
Baking - preheat oven 1hr before:
- Bake in a preheated oven at 180'C (fan) or 200'C (conventional) for 18-20mins or until golden brown on top
- Transfer to a wire rack to cool completely
Notes
*For active dry yeast and fresh yeast, these will require activating. Heat together the sugar and milk until lukewarm, then add the yeast to this mix and allow to froth and bloom for 5-10mins. Add this yeast mix directly to the flour. Instant dry yeast does not require activating and hence I was able to add it directly to the flour.