🍔 Hamburger Buns

Original recipe

Ingredients

Tangzhong

  • 2 tablespoons (20g) bread flour
  • 2 tablespoons (27g) water
  • 4 tablespoons (60g) whole milk

Dough

  • 1/2 cup(120g) whole milk @ 95f (30c)
  • 1 tablespoons (9g) instant yeast
  • 2.5 cups (320g) Bread flour
  • 1 teaspoon (7g) fine sea salt
  • 2.5 tablespoons (35g) granulated sugar
  • 1 whole egg
  • 1 egg yolk
  • 3 tablespoons (42g) unsalted butter, softened

Egg wash

  • 1 whole egg

  • splash of whole milk

  • couple of teaspoons of melted butter to brush with after baking

Directions

  1. Make the tangzhong: add 2 tablespoons flour, 2 tablespoons water, and 4 tablespoons whole milk to a medium saucepan and whisk together. Heat over medium heat while whisking until you get a consistency like mashed potatoes. Scoop out the tangzhong into a small ramiken or bowl and let cool
  2. Heat 1/2 cup whole milk to ~95F, and mix in 1 tablespoon instant yeast
  3. Add 2.5 cups bread flour + 1 teaspoon salt + 2.5 tablespoons sugar to a stand mixer bowl and whisk together.
  4. Turn the stand mixer on medium speed (2 on my kitchenaid) and pour in the milk-yeast mixture, then the tangzhong
  5. Add 1 whole egg and 1 egg yolk while the mixer is running
  6. Once that starts to come together, add 3 tablespoons softened butter, 1 tablespoon at a time, until fully incorporated. Keep running the mixer for 5-8 more minutes until the dough is well mixed and sticking together.
  7. Lightly flour a work surface, scoop out the dough. Fold the sides into the center, turn over, and tuck the dough around in a circle until you have a tight ball. Move into a lightly greased bowl, cover with a dish towel or sheet pan and let rise for 1-2 hrs
  8. Divide evenly into 6 even pieces, about 95-105 grams each.
  9. For each piece, same as before; stretch and tuck the sides into the center, flip over, and tuck around in a circle until a nice tight ball forms. Place them on a backing sheet on top of a silicone mat or parchment paper, spaced about 6" apart. Cover with another baking sheet or pastic wrap and let rise for 1-2 hrs
  10. Brush the entire top side of each bun with the egg wash, then put into a 375F over for 16-18 minutes, until deep golden brown.
  11. Brush with melted butter (optionally top with poppyseeds or sesame seeds).