Guide to Best Soft Buns: Mastering the Tangzhong Method
Homemade burger buns are way better than store-bought ones! They’re soft and fluffy inside, with a crispy outside. They’re perfect for any burger you want to make.
These soft buns are the perfect match for any sandwich. Whether you’re filling them with roast lamb stuffed with rosemary, crispy chicken schnitzel, creamy chicken with spinach and peppers, or oven-baked burgers, these buns will hold it all together beautifully.
You can also toast them and use them as a base for spreads like grilled eggplant salad (salata de vinete), or even enjoy them dipped in a comforting vegan lentil soup or a roasted vegetable soup. They’re versatile enough for any meal!
Burger buns with Tangzhong are a variation of the classic burger bun recipe incorporating a Japanese bread-making technique called Tangzhong.
Tangzhong involves cooking a small portion of the dough to create a roux-like mixture, which is then added to the rest. This technique results in incredibly soft, fluffy burger buns that have a longer shelf life.
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These burger buns are a game-changer for your burgers. They’ll take your summer BBQs to a whole new level and make them unforgettable. You’ll love how tasty your burgers become with these buns!
What is Tangzhong?
Tangzhong is a mixture of flour and water or milk that is cooked together to form a paste. This paste is then added to bread dough to improve its texture and moisture retention. When added to bread dough, Tangzhong helps to create softer, fluffier, and more tender bread.
It is commonly used in Asian bread-making recipes but has gained popularity worldwide for its ability to produce soft and moist bread.
Here are my tips for making my homemade hamburger bun recipe. Your guests at the next summer BBQ will be seriously impressed!
Expert Tips
Tangzhong Technique: Follow the Tangzhong method carefully to achieve soft and moist burger buns. Cook the flour and water mixture until it forms a thick paste, then incorporate it into the dough for optimal texture.
Resting Time: Allow the dough to rest and rise adequately before shaping and baking the buns. This resting period allows the gluten to relax and develop, resulting in lighter and fluffier buns.
Baking Temperature: Bake the buns at the recommended temperature to ensure even cooking and a golden crust. Be mindful not to overbake them, as this can result in dry buns.
Ingredients to make burger buns
- Water: Keeps the dough moist and helps it hold together.
- Milk: Adds moisture and softness to the dough. Any type of milk, skimmed or whole, works well.
- Bread Flour: The key ingredient for a strong dough structure, ideal for bread-making. It creates a chewy and elastic texture.
- Yeast: You can use instant, active dry or fresh yeast. These make the dough puff up.
- Sugar: Provides sweetness; any type of sugar works fine.
- Salt: Enhances flavour and strengthens the dough. Use finely ground Himalayan salt or any type.
- Butter: Adds richness and softness. If using salted butter, reduce salt by half.
- Tangzhong Mixture: A blend of flour and milk for softer buns.
- Egg: Adds colour and binds the dough. One large egg is required.
- Poppy seeds: They add a nice touch and crunch to the buns.
How to make buns with Tangzhong
Craving something delicious? Try making these soft burger buns! They’re quick, easy, and filled with wholesome ingredients. We’ll walk you through each step, from mixing the dough to mastering the Tangzhong method. Your kitchen will be filled with the irresistible aroma of freshly baked bread!
Check out our handy guide with step-by-step photos to help you along the way.
Prepare the Tangzhong by combining water, milk, and flour in a small saucepan. This mixture pre-gelatinizes the starch, allowing the dough to absorb moisture better. Stir over medium heat until a smooth paste forms, then set aside to cool.
In a large bowl, whisk together lukewarm milk, sugar, and yeast. Let it sit until foamy. Stir in the egg and melted butter. Mix in bread flour, salt, and Tangzhong until combined. The dough will be shaggy, which is fine.
Knead on a floured surface or using a stand mixer for 5 minutes until smooth and elastic. Grease a bowl, place the dough inside, cover, and let it proof for 60 minutes until doubled.
After the dough has risen, punch it down and divide it into 12 pieces, shaping each into a round ball. Place on a baking tray lined with parchment, cover, and let it proof.
Preheat the oven. Whisk an egg with a splash of milk for the wash. Brush the dough balls, sprinkle with seeds, and bake until golden.
Brush the warm buns with melted butter for added shine and richness. Allow them to cool slightly before serving. They’re perfect on their own or as a base for burgers, pulled pork, breakfast sandwiches, soups, stews, or spreads.
A full list of ingredients and instructions can be found in the recipe card below.
Substitutions
- Milk: Any dairy-free milk alternative like almond, soy, or oat milk can replace regular milk.
- Bread Flour: All-purpose flour can be used instead of bread flour, but the texture may be slightly different.
- Sugar: Honey, maple syrup, or agave syrup can be used instead of sugar for a different taste.
- Salt: Any type of salt can be used, but be mindful of the intensity of sea salt or kosher salt compared to table salt.
- Butter: Vegetable oil, coconut oil, or margarine can be used instead of butter for a dairy-free option.
- Egg: You can make a flaxseed or chia seed egg as a vegan substitute, or simply omit the egg if you have an allergy or dietary restriction.
- Poppy seeds: You can substitute poppy seeds with a bread mix of seeds, such as sesame, sunflower, flax, or chia seeds, or leave the buns plain for a softer top.
Storage and leftovers
After baking, allow the burger buns to cool completely. Store them in an airtight container or resealable plastic bag at room temperature for up to 2-3 days. If you plan to keep them longer, you can freeze the buns in a freezer-safe bag for up to 2-3 months.
When ready to eat, thaw the buns at room temperature or reheat them in the oven for a few minutes until warmed through.
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Burger Buns
Equipment
- 1 baking pan 29×39 cm or 12×16 inch
- 1 Pastry brush
- 1 stand mixer with a dough hook optional
Ingredients
For the Tangzhong mixture
- 45 ml water 3 tablespoons
- 45 ml milk 3 tablespoons
- 18 gr flour 1.25 tablespoons
For the dough
- 350 g Bread Flour 2.5 cups
- 5 g Instant Yeast 1.25 teaspoons, 7g Active Dry Yeast (2.25 teaspoons), or 17g Fresh Yeast (0.6 ounces)
- 18 g Sugar 1.5 tablespoons
- 7 g Salt 1.25 teaspoons
- 35 g Soft or melted Unsalted Butter 2.5 tablespoons
- Tangzhong Mixture
- 140 g Lukewarm Milk 1/2 cup + 2 tablespoons
- 1 Large Egg
- 1 tbsp poppy seeds to sprinkle on top of the buns
For the egg wash
- 1 egg
- 1 tbsp milk
Instructions
- Start by preparing the Tangzhong. In a small saucepan, combine water, milk, and flour. This mixture pre-gelatinizes the starch in the flour, helping the dough absorb moisture better. Stir continuously over medium heat until a smooth paste forms. Set aside to cool.45 ml water, 45 ml milk, 18 gr flour
- In a large bowl, whisk together the lukewarm milk, sugar, and yeast, letting the mixture sit for a few minutes until the yeast becomes foamy. Once the yeast has activated, stir in the egg and melted butter, ensuring everything is well combined. This forms the base for your dough, creating a rich and soft texture.5 g Instant Yeast, 18 g Sugar, 140 g Lukewarm Milk, 1 Large Egg, 35 g Soft or melted Unsalted Butter
- Next, mix in the bread flour, salt and the Tangzhong, stirring gently until everything starts to come together. You’ll notice the dough looks a bit messy and shaggy—that’s totally fine! Just make sure the flour is incorporated, and don’t worry about it being perfectly smooth right now. You’re setting the base for a soft dough.350 g Bread Flour, 7 g Salt, Tangzhong Mixture
- Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Grease a bowl and place the dough in it. Cover with cling film or a kitchen towel and let it proof for 60 minutes until doubled in size.
- Once risen, punch down the dough and divide it into 100g pieces, shaping each into a round ball, you should get 12 pieces. Place on a parchment-lined baking tray, leaving space between them. Cover and let proof for another 30 minutes until doubled.
- Preheat the oven to 190°C (375°F) or Gas mark 5. Whisk an egg with a splash of milk for an egg wash. Brush the risen dough balls with the wash, sprinkle with poppy seeds, or any seeds you prefer, and bake for approximately 25 minutes until golden brown.1 egg, 1 tbsp milk, 1 tbsp poppy seeds
- Brush the warm buns with melted butter for shine and flavor. Let cool slightly before serving. Enjoy as is or use for burgers, pulled pork, or breakfast sandwiches.
Video
Notes
- Ensure the Tangzhong mixture is smooth and lump-free before setting it aside to cool. This step is crucial for achieving the desired texture of the buns.
- When kneading the dough, aim for a smooth and elastic consistency. This will result in softer and more tender buns.
- During proofing, place the dough in a warm, draft-free area to help it rise properly. Covering the bowl with cling film or a kitchen towel will prevent the dough from drying out.
- When shaping the dough into balls, try to maintain uniform sizes to ensure even baking.
- Be mindful not to overbake the buns. They should be golden brown on the outside and sound hollow when tapped on the bottom.
- Brushing the warm buns with melted butter after baking adds a lovely shine and enhances their flavor.
- Allow the buns to cool slightly before serving to avoid burning yourself and to allow the flavors to settle.
Nutrition
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