Homemade Soft Burger Buns by Munchieslabs

Ingredients

• 40 g all-purpose flour (for tangzhong)
• 200 ml whole milk (for tangzhong)
• 440 g bread flour
• 80 ml cold whole milk
• 1 egg
• 60 g sugar
• 9 g salt
• 8 g instant dry yeast
• 90 g unsalted butter, softened
• 1 egg yolk (for egg wash)
• 15 ml milk (for egg wash)

Instructions

1. Prepare the Tangzhong: In a small saucepan, whisk 40g flour and 200ml milk over low heat until thickened into a paste. Remove from heat and let cool.
2. Combine dough ingredients: In a stand mixer, add the bread flour, cold milk, egg, sugar, salt, yeast, and the cooled Tangzhong mixture.
3. Knead the dough: Mix on medium speed, gradually adding the softened butter cubes. Knead for approximately 15 minutes until the dough is smooth and elastic.
4. First proof: Place the dough in a greased bowl, cover, and let it rise in a warm spot until it doubles in size.
5. Shape: Divide the dough into 130g portions and roll into smooth balls. Place on a baking sheet, cover, and let rise again until doubled in size.
6. Bake: Preheat oven to 250°C (480°F). Brush the buns with the egg and milk mixture and sprinkle with sesame seeds if desired.
7. Finish: Bake for 15 minutes or until golden brown. Brush with a little extra butter immediately after removing from the oven.