Soft Burger Buns

Burger Buns, soft and fluffy. Your BBQ can thank me later. Soft, vaguely sweet, and golden-yellow from the butter and egg, these simple buns are perfect for burgers.

---

🔹Ingredients

🔸For Tangzhong

45 ml water

45 ml milk

18 gr flour

Tangzhong = pre-gelatinises the starch in

your flour which means the dough can absorb the moisture

🔸For the Dough

350g Bread Flour

5g Instant Yeast (7g Active Dry Yeast or 17g Fresh Yeast)

18g Sugar

7g Salt

35g Soft or melted Unsalted Butter

Tangzhong Mixture

140g Lukewarm Milk

1 Large Egg

🔹Method

1. Start by making the Tangzhong by adding all ingredients in a small pot over medium heat. Stir continuously using a balloon whisk until a smooth paste forms. Set aside until used to cool.

2. In a large bowl add milk, sugar, yeast, egg and butter. Give it a quick stir and continue by adding the flour and salt.

3. Knead the dough for 5 minutes, grease the bowl, add the dough, cover with clinging film and leave the dough to proof for 60 minutes.

4. After this time, divide the dough into 100g pieces, shape them into a round ball and place them into a tray lined with parchment paper. Allow 2-3 cm between the shapes.

5. Cover with a clean towel and allow to proof for another 30 minutes.

6. When doubled in size, brush with egg wash ( 1 egg+ a splash of milk) and sprinkle with your favourite seeds.

7. Bake in a preheated oven at 190C/375F/Gas mark 5 for 25 minutes or until golden brown.

8. Remove the buns from the oven and brush with melted butter.

9. Hope you enjoy!