These super soft burger buns are fun and easy to make. They use the Tangzhong method, which gives a super soft hamburger bun which stays soft for days. These homemade burger buns can be made either in bun rings or freeform, and freeze extremely well. This burger bun recipe is super versatile and can be used for everything from burger buns to homemade slider buns.
Table of contents
- Super Soft Burger Buns
- The role of Tangzhong in bread dough
- The Ultimate Homemade hamburger Bun Recipe
- Making Burger Buns with Burger Ring Molds
- How to know when bread is ready to bake
- How to tell if you have over proofed your buns
- Scaling the recipe for larger or smaller burger buns
- Can you make Burger Buns ahead of time?
- FAQ for Hamburger Buns
- For more Bun and Roll Recipes, check out:
- Recipe for Homemade Hamburger Buns
Super Soft Burger Buns
Hi! Just popping in to share the recipe for these homemade burger buns with you! I have been working on this homemade hamburger bun recipe for a while, testing and testing. I am so excited to finally share it with you! These buns are easy to make, and the dough is super soft and really easy to work with. You can either make them using bun ring molds or freeform, and they can be scaled to any size that you like. I have made these about ten times since getting the recipe right, testing different combinations, and I know that you will love them just as much as I do.
The role of Tangzhong in bread dough
The Tangzhong method is an Asian Technique, and involves cooking part of the flour and water in a bread recipe to form a thick paste, or a roux. The process of making the Tangzhong gelatanises some of the starch in the flour. This means the flour is able to absorb a lot more water, and also holds onto it throughout the dough making process. This gives an incredibly soft bread which stays soft a lot longer than other bread does. Tangzhong (which is a Chinese word) is made by cooking the liquid and flour together, while the Yudane method (which is Japanese) involves adding boiling liquid to the flour and leaving it to set overnight. The benefit of using a roux means that the bread dough can stay 'lean' - so very little added fat etc but still stay extremely tender and soft.
I used this method recently in my hot cross bun recipe and loved how stretchy and smooth it made the dough, and had been meaning to work on a burger bun recipe for a while, so here we are! The Tangzhong means the bread stays soft for a long time, which means these keep and freeze super well.
The dough is super versatile - you can scale it as you like. I have a dinner roll recipe which does not use a mixer which uses the a variation on this dough, and I also use this same dough as the base of my homemade iced buns and garlic knot recipe.
The Ultimate Homemade hamburger Bun Recipe
These Homemade Burger Buns are super easy to make - your mixer does all the work for you!
- Make your Tangzhong - Tangzhong is made by cooking together bread flour and milk in a pan until a thick paste forms. This goes into the bowl of the stand mixer.
- Add cold milk - I borrowed this tip from King Arthur - they add cold milk to the hot Tangzhong to cool it down so it's cool enough that it doesn't kill the yeast.
- Mix in remaining ingredients - Pop everything else except for the butter into the bowl and throw it onto your mixer. Let it mix for about 10-15 mins until it is smooth and elastic and pulling away from the sides.
- Add butter - Room temperature butter goes in and you keep mixing until it is incorporated. This only takes a few minutes. Make sure your butter isn't too soft here or it will get all melty.
- First rise - Shape the dough into a ball and stick it into a bowl. Rise it at room temperature, or see further down the post for instructions on how to do the overnight rise
- Pre-shape your buns - Divide your dough into however many buns you like and give them a quick pre-shape, then rest them for 10 minutes, quickly shape again, and set them up for their second rise, either in rings or space on a pan.
- Do the second rise - This is another room temperature rise, where the dough will get super puffy.
- Egg wash and bake - The egg wash helps the buns to bake up beautifully golden. You can use milk here too if you want. I like egg wash. Add seeds etc here too if you want. Then bake them until they are perfectly golden, cool on a rack, and enjoy!
Making Burger Buns with Burger Ring Molds
I made these burger buns with these super fun ring molds that my friend Campbell made for me! They are 10cm in diameter and 3cm high, and the perfect size to make burger buns! The ring means that the bun rises super evenly but also gives it a really nice ring around the edge, making it perfect to cut into burger buns.
You don't have to use the rings if you don't want to, it will still work great. There are instructions for both ways in the recipe.
How to know when bread is ready to bake
It is important that when you make bread you go by how the dough is behaving and not just the time in the recipe. While the recipe is a good general guide, the starting temperature of your dough and also the weather and temperature of your room can affect how fast it rises.
The best way to tell that dough is ready to bake is to poke it gently with your finger. If it springs back straight away it is not yet ready. If your finger leaves a small indentation which springs back slightly, then you know that it is ready to bake. Remember to preheat your oven about 30 minutes before you think your dough will be ready in order to give it time to properly preheat. There is nothing worse than realising your buns are ready to bake and having a cold oven. If this does happen though just pop them into the fridge so that they don't over proof while you preheat your oven.
How to tell if you have over proofed your buns
Sometimes this happens, and it's a huge bummer. Either you leave them proofing too long, or you forget about your buns rising, and they over proof. This means the yeast produces all the gas it is capable of making while doing the second proof and it has nothing to give in the oven. It's sad but it happens.
If you have over proofed your buns, they will probably deflate while egg washing them. Then, over proofed dough doesn't do much in the oven as there is no gas to rise the bread. They should still taste fine they might just be a bit saggy.
Scaling the recipe for larger or smaller burger buns
I made fairly big burger buns with my dough - 9 buns, each weighing in at about 90g worth of dough. You can make these whatever size you like. To figure out the weight of each bun, weigh the whole batch of dough (it's about 810g but weigh yours just to check), then divide by the number of buns you want to give you the dough weight of each ball. For example if you wanted 12 buns, each would weigh in at 67.5g.
Remember that if you make the burger buns smaller, the rising time for the second proof will be different. I made these and divided them into 12 and the rise time was only about 45 minutes as opposed to 1 ½ hours so just keep an eye on them.
Can you make Burger Buns ahead of time?
If you would like to get a head start on making these hamburger buns, you can do the first rise overnight. I like to make the dough then leave it to stand on the counter for about 15 minutes before putting it into the fridge to do the first rise. I tested this overnight but you could probably do as little as 3 hours in the fridge if you wanted to make the dough in the morning for later in the day.
Remember that the fridge is your friend when you are working with yeasted dough - if for some reason the dough is going to be risen before you need it, you can pop it in the fridge to slow down the rising time.
I try not to leave dough in the fridge for more than 24 hours as the yeast starts to lose its rising power. You should be able to shape the dough into burger buns straight from the fridge but leave it to stand for 10 minutes or so if it feels a little firm. Remember starting with cold dough will mean you need to add some time onto the second rise. Go by how the dough looks, not the time in the recipe. It all depends on your starting dough temperature and the environment.
FAQ for Hamburger Buns
Do I have to use Bread Flour?
Yes. The dough needs it for strength. If you are outside of the US bread flour is sometimes called high grade or strong flour. If bread flour isn't available in your country you could add in some vital wheat gluten to add strength.
Can I make this recipe by hand?
No. It is a very sticky dough and needs the strength developed by the mixer. If you want a recipe that is developed to be made by hand, my small batch dinner rolls will do the trick - you could shape into larger buns.
How to do you store Burger Buns?
Store burger buns in an airtight container at room temperature. I usually have them fresh the first day then lightly toast after that!
Can Burger Buns be frozen?
Yep! Just pop them into a ziploc or airtight container and stick them in the freezer. Defrost at room temp. They are probably best toasted once defrosted.
How do you replace active dry yeast with instant yeast?
To use active dry yeast in the place of instant you need to activate the yeast first. Pop the warm tangzhong in your stand mixer bowl as usual, then add the cold milk. Stir around - this will warm the milk up a little. Add the sugar then add the yeast then leave to sit for 5-10 minutes until foamy. Then proceed with the rest of the recipe!
Can Burger Buns be made without ring molds?
Yes. Just shape each bun into a tight ball and space well apart on a baking sheet. See images for buns made without rings - they are a little shorter but it works perfectly.
Can this recipe be made into sliders?
Yes! If you wanted to make these as slider buns I would divide the dough into 12. It will fit perfectly into a 9"x13" (20x30cm) pan and make 12 sliders. Alternatively you could double the recipe and bake it into 24 slider buns which would fit perfectly in a rimmed half sheet pan (13"x18" or 33x45cm)
Why did my buns wrinkle when they came out of the oven?
This happens with a super soft dough. If you are using the rings then they might get a little fold around the edge, and the crust might get a little wrinkly. It's all good. You didn't do anything wrong. You just made really soft bunz.
Where are the burger rings you used from?
From here - my friend Campbell makes them.
Can I add sesame seeds?
Do whatever you like! Add them on just after you add the egg wash. Just keep in mind if you add anything salty you should eat the buns that day as the salt will make the baked bread go a little soggy and wrinkly.
Do I have to use milk powder?
I haven't tried it without but you are probably fine to leave it out.
For more Bun and Roll Recipes, check out:
❤️ Made this recipe and love it? ❤️
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Recipe for Homemade Hamburger Buns
Print
Super Soft Burger Buns
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 20 minutes
- Yield: 9 buns 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Description
These super soft burger buns are fun and easy to make. They use the Tangzhong method, which gives a super soft burger bun which stays soft for days. These burger buns can be made either in bun rings or freeform, and freeze extremely well.
Ingredients
Tangzhong
- 25g bread flour
- 120g whole milk
Burger Bun Dough
- All of the Tangzhong
- 200g cold milk
- 20g granulated sugar
- 2 tsp (7g) instant yeast
- 30g milk powder
- 1 ½ tsp (7g) kosher salt
- 1 egg, at room temperature
- 360g bread flour
- 45g unsalted butter, at room temperature
- Egg wash - 1 egg whisked with 1 Tbsp water
Instructions
TANGZHONG
- Combine the milk and bread flour in a medium saucepan. Place over medium heat and cook, stirring continuously, until the mixture thickens into a paste. Remove from heat and transfer to the bowl of a stand mixer.
BURGER BUN DOUGH
- Add the cold milk and mix to combine, checking with your finger that it is not hotter than lukewarm (the cold milk should cool the hot tangzhong enough). Add the sugar, yeast, milk powder, salt, egg, and flour. Transfer to the mixer and fit with the dough hook.
- Mix the dough on medium speed until it is smooth and elastic and clearing the sides of the bowl, about 12-15 minutes. Don’t freak out, as it is sticky - if you have made it by weight you will be fine. Set a timer and walk away from the mixer if you need. If after that time it really isn’t coming together and you’re worried, add flour a teaspoon at a time just until the dough just comes together.
- Add the butter and mix for a further 5 minutes until incorporated. The dough should be smooth and elastic, and pass the windowpane test.
- Turn the dough out onto a surface and flour very lightly if needed to bring into a tight ball with a bench scraper. Transfer to a greased bowl and cover the bowl with plastic wrap.
- Place the dough in a warm spot and rise until doubled in size, approximately 1 ½ hours.
- Turn the dough out onto a lightly floured surface. If you are using rings for your buns (I used 100mm rings for 90g buns), grease them lightly.
- Divide the dough into 9 equal portions, each weighing about 90g. Working with one piece of dough at a time, flatten out the piece of dough, then tuck up into a ball, then turn the ball seam side down and roll into a tight ball by cupping your hand to create a 'claw' shape, using the tension from the counter to roll the dough tightly. Place to the side and cover lightly with plastic wrap. Repeat with the remaining pieces of dough, grouping the balls together on your counter with a little space between them so they don't touch.
- Leave the buns to rest for 10 minutes, then give them a quick roll to tighten them back up. Place them in the prepared rings or spaced apart on the baking sheets. They rise quite a lot so ensure they are far enough apart - you can do 5 on on pan and 4 on the other. Alternatively you can space them closer so they bake to be touching.
- Cover the buns either with a lid, or some lightly greased plastic wrap, or place a second sheet pan upside down over the top to act as a lid. Leave the buns to rise again for about 1 ½ hours. You want them to puff up and double in size, and when you press lightly on one, it should leave a small indentation that doesn’t quite spring back. See images for how they look just after rolling and then risen. Remember that rising time depends on your environment so go by how the dough is looking, rather than a rising time.
- When there is about 20 minutes to go in the rise, preheat the oven to 360°f / 185°c. Brush the buns with egg wash. If you are baking in rings just brush what is exposed, if you are baking plain buns brush the edges too. and bake in the oven for 15-18 minutes, until they are a deep golden brown. Remove from the oven and remove the rings if using.
- Leave to cool on the pans for 10-15 minutes then transfer to a wire rack and allow to cool completely. The buns will wrinkle slightly as they cool and if you used the rings the edge may not stay completely straight and may fold on itself a little - this is due to them being very soft and is totally normal.
Store leftovers in an airtight container at room temperature - they should stay soft for at least 5 days. These can also be frozen. After the first day or two, toast the buns if needed.
Keywords: Bread, Tangzhong, Burger Buns, Milk Bread, Soft Burger Buns
Comments
These are the best buns ever!
★★★★★
These are really delicious. I've had them as burger buns and smaller for sliders and both worked perfectly!
★★★★★
I have a terrible record with breads of any kind.. But I can't even begin to tell you how good these turned out! Amazingly easy to follow instructions made for a flawless creation! Made them fresh for burgers and inhaled almost all of them 😂
★★★★★
Amazing. SO soft and fluffy but still with substance so they don't collapse in your hands. Recipe as always was spot on - thanks for sharing 🙂
★★★★★
Eeee so happy you loved them!!
I'm used to make burger buns at home, but never done such an amazing bun like this. Sooooooo soft. I got scared in the beginning because the dough was really sticky. And on your videos your dough looked less sticky. But yeah I used some flour and gloves. All fine. I will definitely try more recipes from your blog. Thanks a lot for sharing.
It's a shame I don't live in the US otherwise I would order the rings too.
★★★★★
Hi! So happy you love them! The person who makes the rings is actually from the UK and ships globally! 🙂
Absolutely perfect!! Came out golden and soft and beautiful. Ultra gourmet burgers for dinner last night using these.
★★★★★
Hi 🙂
Can I remove or sub the milk powder?
Thanks 🙂
Yep just leave it out 🙂
Could you incorporate sourdough starter into the recipe? If so, how would you do it?
I have no idea sorry! You could but I don't know how it would work. I would save the starter for a different recipe or use a sourdough specific recipe!
Can I add an extra egg yolk to the recipe? Would it make the buns any lighter?
Hi, did you try the recipe yet? They are already extremely light.
🙈 not yet ... another recipe called for an extra egg yolk so I wanted to ask . Thank you. I’ll stick to the recipe.
Ah ok, I always recommend making it as written before trying to change things.
To make this recipe vegan, can you use all water, instead of milk, oil instead of butter, and what can be used in place of egg? Egg substitutes are expensive in my country, as well as plant based milk and butter, and I don't want to add flaxseed to not alter texture and color, would aquafaba work? Thanks for any help and feedback.
I would adapt my vegan cinnamon roll dough instead 🙂
Very easy recipe follow and delicious results! Just freeze a couple of buns and the rest I’ll be eating during the week. Definitely stays fresh for days! Totes recommend 😋🍔
★★★★★
Weee thank you!
OMG! Erin, thank you! I've tried a few recipes lately on the search for the ultimate bun for smash burgers. My partner is a bit of a smash burger guru and loves a soft brioche bun. Unfortunately the buns in the store are horrible they fall apart and crumble and we couldn't fine anywhere local that make them.
This recipe is perfect! I knew by the beautiful texture and appearance of the dough then I just took it out of the oven. Wow! My new favourite recipe. So fluffy and soft. Keen to try them with burgers next time we BBQ.
Claire
Western Australia
★★★★★
Ahhh I am so, so happy that you love them!! 🙂
Made these last week and posted to my little food blog on insta. My yeast was just expired but I gave it a go anyway because of lockdown haha. They turned out pretty well considering the yeast, maybe not as light and fluffy but so yummy. I enjoyed burgers the first night and then ate the rest over the next few days toasted. Will definitely make again when I buy new yeast. Yum!
Great recipe and the rolls turned out lovely and soft, I made six which were the perfect size for hamburgers. My poor old mixer struggled a bit at the end and nearly shuffled off the bench but I will make them again, might try sliders next time.
★★★★★
Great recipe for burger buns. I followed the recipe with the exception of swapping out milk with soy milk, and butter with vegan butter. The instructions are easy to follow and the end result is impressive! The buns are soft and golden brown. Thanks for a wonderful recipe Erin!
★★★★★
Ah yay this is so good to know you can do a sub! Thank you so so much for letting me know! 🙂 I have tried it with oil and it worked! 🙂
Hi! Can I use rice flour instead of bread flour? My friend is allergic to gluten but she loves bread x.x
★★★★★
No sorry, you can't. It absolutely won't work - bread flour is high gluten
I have literally never made a bread from Cloudy Kitchen blog that hasn't be incredible, and this was no different. Erin writes amazing detailed recipes that enables anyone to replicate her work and I love the background at the start of how she gets these – esp learning about Tangzhong, which I had never used prior to her recipes. These buns were soft, flavorful and so much better than store bought buns. Made them the day before I needed them since they are a little time intensive, and it was just as soft the next day. I made them without the rings because I couldn't justify buying them for one thing and they still worked great, but may buy them because hers look so pretty with rings! Thanks again Erin!
★★★★★
Thank you so, so much for the lovely review! Appreciate it so much!
★★★★★
I've just made burger buns using your recipe and I have to say they turned out beautifully! I didn't have milk powder so I left that out, other than that, I followed the recipe to the T! I have yet to try them but they look so light and fluffy, I'll bet they taste divine too. I have made burger buns using a recipe from the King Arthur website and these look way better!
Yay I am so so happy you love them!
I did my soft bread today and they were perfect,soft texture. Erin, thank you so much for your amazing work.
How is it possible that the wonderfully detailed directions make these buns easy to make and so delicious! I love reading all the head notes in anticipation of these wonderful burger buns. We will be having these tomorrow for a round take on lobster rolls. I can’t wait to serve them. Thanks so much for yet another wonderful recipe!
★★★★★
Best burger buns I’ve made so far, they turned out to be absolutely beautiful! Thanks for the recipe!
Yayyy of course!
Absolutely agree
Chef Allan
★★★★★
WOW! Yet another amazing recipe from Erin. I made these as hot dog buns - wound up with ten 88g buns because I had to add more flour (it's weird because I live in the desert by my doughs are always super wet, so this is normal for me). I just shaped them into little spheres, let them rest for 10 minutes before rolling them out into little logs and baked them all on a single half sheet. I wanted them to be touching for that pull apart hot dog bun look. My sausages were a little on the larger side - we used bratwursts from Costco - for traditional hot dogs, the buns could be a tiny bit smaller, 80g? They were delicious and soft and light and fluffy and amazing. Everyone should make these buns and eat them!
★★★★★
I have been making our bread for over 20 years and this is the very best buns I've ever made! I have a scale, but just converted the grams and didn't weigh it. I also have the rings you use, but didn't use them. I just shaped them and put on a cookie sheet. My entire family was impressed with how soft and good tasting they were! This is now my go to recipe for buns! Thank you for posting it.
★★★★★
Made these for a birthday BBQ last night. SO delicious. A real crowd pleaser. Friends waxed on and on about how good they were. Will definitely be my new go to recipe. Thank you!
★★★★★
Hi Erin. I made these buns last weekend. I finally found a bread recipe that was a success for me. Thank you for sharing. Out of curiosity can flavorings like cheeses or herbs be added to this recipe without major negative results? Again, awesome recipe!! Thank you. Matt
★★★★★
Hi! It should be ok but I haven't tried so i'm not too sure sorry!
Hi Erin
First I will say I made a double batch of these 1/2 hamburger buns and 1/2 New England hotdog buns, they were absolutely terrific. That said, I had a very hard time working the dough seemed like I was mixing for a long time (over the time suggested) was concerned about over heating the dough. Ended up letting it rest then did a number of stretch and folds, still very wet and sticky. I went back and calculated hydration is this really 83+% or am I missing something? In any event they were very good just my batch was very difficult to work. Thoughts?
Thanks
Hi! Sorry to hear you had an issue. Yes that is correct, the dough is wet and sticky. Did you use high protein flour? Some brands are a little more or less thirsty than others so if you’re really having issues you can add a tiny bit more flour at the mixing stage just if it isn’t pulling away from the sides. The recipe hydration is correct though!
I made these completely by hand and they were a triumph (even if labour intensive). Another fab recipe!
★★★★★
Loved these buns! Super soft indeed and they keep well which was great for my household of two. Great recipe, very easy to follow.
★★★★★
These are absolutely divine, a treat to make and taste amazing! Fourth time making the dough in a fortnight and I often split it and make pink buns or garlic knots with the other half. Love that you use a mixer for the first part (who doesn't love shortcuts), then get all the therapeutic feels from shaping the buns for the second rise. Gloriously soft and fluffy carb clouds - my favourite type of bread to consume.
This is a great recipe. It worked out perfectly and they looked just like your picture. Thanks so much.
★★★★★
Shit these were good. I’m only new on my bread journey, and my dough was quite sticky but I think that might be the flour I’m using, but I persevered and after proving everything was great. Did it without any rings and I got perfect buns that tasted so much better than anything I could buy. Another hit, Erin! Thank you.
★★★★★
Made these today, intrigued by the choux starter, what’s the science in that do you think? Next time I’d follow your advice (seen later) to make the dried yeast sponge separately as I found the milk didn’t warm enough when added to the mixer bowl. I worried that the yeast wouldn’t rise the full mix enough, but all was well in the end and my buns came out of the oven looking very impressive! Delicious too - my other half gave them 10/10 in the taste test! Thanks for the inspiration, I’m looking forward to making more goodies from your site. Also love your story, well done transitioning to a passionate kitchen ‘engineer’ with good attention to detail and design.
★★★★★
Hi! So happy you loved! I wrote a section in the body of the post called 'the role of Tangzhong in bread' where I popped some info there! It's so clever and just works so well especially at keeping them soft! Thank you for such a lovely review! x
Easy to make and super soft. Family loved it!
★★★★★
Hi Erin,
Can you make this is a big loaf rather than burger buns? 🙂
Yesss you can! 🙂
These are just the best burger buns ever. I made them with my 17 year old son and they were such a hit that I made them for all the family when we had a bbq.
I love how quick and easy they are and soft and yummy. Thanks for another awesome recipe Erin.
★★★★★
Metric? Ugh. 😑
★★★★
People who complain about free recipes when there's a very large disclaimer about why the recipe is in grams that they had to scroll past to complain? Ugh.
These were amazing! Great flavour with our beef burgers. Will def make again
★★★★★
Yay so happy you loved!
Definitely the softest buns I've ever made! And super simple too. I omitted the milk powder and it was fine. A real winner in our house! Am about to attempt to make them into long rolls today.
★★★★★
These were, without question, the best burger bun I’ve ever made. The best bread product I have ever made. I try brioche buns for the richness but they are always so dense. These were buttery but cloud like. We can’t stop talking about it. Just spectacular.
★★★★★
Hi! I love how the recipe is in grams!!! I just tried this and it turned out very well. Thank you for the recipe! ❤️
Such a great recipe. Very easy to follow and turned out wonderfully soft. I will be making these over and over again!
★★★★★
Yay I am so happy you loved!
So, so good!!!
I’ve made these before with great success, but am trying to eat whole grain right now. Any thoughts on whole wheat flour? Has anyone tried it?
Hi! These need the white flour for sure. You could try subbing a little of the bread flour but honestly for these I don't think it would be worth it as it would take away from the softness of the dough in a big way
Made 3 different recipes for burger buns, and the family liked this one best. Very light yet flavorful, they don't fall apart when challenged with pulled pork either. Good the next day toasted for egg sandwiches. I don't have a mixer, so I worked the sticky dough myself and it finally came together with just a little dusting of flour after about 15 min. I think I would really appreciate a mixer!! Worth every minute of the process and I was so surprised they turned out so well. (novice-intermediate bread baker)
★★★★★
Ahhh yay I am so happy you loved! This recipe is super soft too and developed to be made by hand - you could scale it to make burger buns!
Great recipe. These turned out very good and my burger for dinner was excellent on these buns. I used my food processor to quickly mix/knead the dough. I did have to add a bit more flour to get the dough to come together. I don't have milk powder, but I do have malted milk powder which I used instead. I like the idea of using the bun rings but don't have any. So I took some aluminum foil and folded it into one inch wide strips and formed them into rings and lightly greased them...I made them a bit too large though and after rising and baking, the buns didn't quite fill the rings, so I wouldn't necessarily use them in the future. I did the egg wash and covered them liberally with sesame seeds.
As I am cooking for one and don't have freezer space for buns, I made 4 hamburger buns and with the rest of the dough, I rolled it flat, spread a mixture of butter, maple syrup, brown sugar, cinnamon and a pinch of salt...rolled them up and cut into 6 cinnamon rolls. Baked in my cast iron skillet for a bit over 20 minutes and topped with a maple glaze. They turned out great, but I should have taken them out of the oven a few minutes sooner.
I started baking by weight with a scale for about the past two years and recently have been making doughs using baker's percentages. In the States when I look up recipes online, it can be difficult to find recipes that use weight instead of cups/volume. So I appreciate you doing your recipes using weight as my baking has turned out way more consistent and better balanced since changing from cups to weight.
I look forward to trying more of your recipes and thank you for having small batch options as most recipes yield too much food for a single person with limited storage space. So thank you for thinking of people who aren't baking for a family.
★★★★★
Thank you so much for such an amazing review! I am so happy you loved them!
I made these a few days ago and turned put absolutely amazing! I had a minor distraction for my second rise when my son woke up from bed. I divided the dough into 12 balls and instead of rolling them tight again after 10 minutes I left it for almost an hour which didn’t affect it. I also forgot the yeast until after I mixed everything right before I put it in the stand mixer but this recipe is so forgiving! Third day and the buns are still good
Why's my dough always sticky? 🙁
Hi, did you make the recipe by weight?
I’m having the same issue & I measured by weight
The dough is sticky, soft and delicate. I just divided and kept folding it under lightly with my floured fingers until it made a circle. Then lightly placed on parchment lined sheet. Baked perfectly.
Hi!
I’ve tried this recipe twice now & both times the dough never came together. It was always super sticky and never pulled away from the sides of the mixer. I followed the recipe exactly both times. What am I doing wrong?
Hi, I’ve tried this recipe twice now and both times my dough was super sticky and it never pulled away from the sides of the mixer bowl. What am I doing wrong? I followed the recipe exactly.
Hi! Did you see the note in the recipe where you need to add flour a tsp at a time if it is not pulling from the sides? Did you try that?
I did, I ended up adding almost 2 Tbsp and I can’t seem to figure out the problem. I left the dough to rise while super sticky and it’s really warm to the touch. Would temperature have something to do with it?
It may need a little more flour - where are you based? You used high protein / bread flour / strong flour? (called different things depending on your location). Different flours are different levels of absorbency.
Excellent soft bun for a burger. Turned out superb!
★★★★★
Yay I am so happy to hear! 🙂
These turned out great! Can I make wheat buns with this recipe? I'm thinking, replace 120 gm of bread flour with wheat four. Thoughts?
★★★★
Hi! I don't know sorry - I haven't tried it but you may need to adjust the quantity of milk as flour can be different levels of absorbency.
Happy to report these can be made by hand (if you are an experienced bread baker....and tenacious 😀 ) They came out beautifully - so light and fluffy (and flavorful - I switched out the milk for buttermilk as it's what I had on hand). Great recipe!
★★★★★
Does it matter the type of milk powder? Whole (non-instant)or instant skim are the two options I found at my local grocery store. thanks
I'm not sure what non instant milk powder is sorry? Either should work!
Amazing. I’ve been baking bread for years and could never get burger buns right. This recipe is perfect. Thank you so much.
★★★★★
I've wanted to try the Tangzhong method for a while but kept putting it off, unsure why after now making these because it was very straight forward. I love that Erin's recipes are well written and seem to appeal to me and make so much sense for me in the methodology! They turned out great despite my uneven oven temp ( one side is hotter than the other but we rent so nobody is gonna fix that as it only affects my occasional baking lol). Anyway, if you have the time and patience and enjoy baking, gice this one a go.
Great buns! These turned out perfectly, better than store bought brioche by far. Recipe was easy to follow, awesome to have the tips and tricks to check in on. These will be a regular addition to burger night for us now.
★★★★★
These were very fun to make and turned out so cute and delicious. They will definitely be on repeat this summer!
★★★★★