Homemade Burger Buns

Homemade Burger Buns

Super soft homemade burger buns 

This eventful 2020 has given us a different taste of life. Becoming more appreciative of life and family is the lesson learnt from this drill of COVID 19. The lifestyle has taken a new path and kitchen in many houses have become more lively than ever. Men in the kitchen are the new normal and kids responsible for cleaning their rooms and doing their laundry is no less than a cosmic evolution. 

We have been making everything from scratch, I myself have made so many traditional Mathai’s at home. Rasgoolas, ras malai, Gulab Jamun, moong dal burfi and Satu Ladoo all successful made and relished.

Many non-baker friends have become a pro in baking bread at home. My basic white bread loaf and Ladi pav recipe have visited many kitchens and I have received many rewarding compliments on that. 

Homemade Ladi Pav recipe 

Homemade White Bread Loaf Recipe

These basic burger buns are easy to make at home as well. They are ultra-soft inside and beautiful golden outside. 

Making burger buns at home is not difficult but you need to be careful about a few things. Patience and practice are two essential ingredients along with the rest of the ingredients to bake good bread at home. 

I am not in favour of the complicated process of baking. For this recipe also there is an easy path to accomplish the great texture of the buns without using a machine. 

Come with me and follow the process and you will achieve soft fluffy airy burger buns in your home kitchen. 

I have use Tengzhong method. 

Tangzhong is an Asian technique for making soft, fluffy yeast bread. It involves cooking a portion of the flour and liquid in the recipe into a thick slurry batter. Its is like a roux or similar to a white sauce made using water, not milk. 

I have experienced it and this method elevates basic bread into pillowy soft, tender similar to what we buy from the bakeries. 

This method pre-gelatinizes the starches in the flour, as a result, it absorbs more water. Heating the starch with water creates structure, it’s able to hold onto that extra liquid throughout the kneading, baking, and cooling processes.

More hydration in the dough results in a softer interior.

Overall hydrated doughs are difficult to manage. This method creates a structure in the dough that helps in retaining moisture, making it easy to work with.  The moisture creates wonderful oven spring as the dough bakes, giving a good height to the buns. 

For the Tangzhong, mix 40g of flour with 200g of water in a pan. Mix well until no lumps remain. Turn on medium heat and keep stirring until mixture thickens to a paste. (Be careful and keep the whisk moving all the time when cooking). Let it cool before adding to the bread dough. 

Be careful about the measurements mentioned in the recipe below because Adding more roux does not make the bread softer, instead the crumb becomes dense. Overcooking it more will dry out the roux and will not help it retain moisture for the bread. 

Use good quality yeast and you can know more about yeast in this post here.

All About Yeast

Kneading of the dough is an important step. Though tangzhong will be of great help in the structural formation, kneading and gluten development are essential for beautiful crumb net in the internal structure. 

Kneading of the dough is important, as it provides strength for the structure formation.  Flour contains two proteins that combine to form gluten which is responsible for creating the elastic texture in the dough. As we mix the ingredients and make a rough dough, the proteins are in a random pattern and knotted together. When the dough is kneaded, the proteins begin to line up in such a way that strands of gluten develop and create a structure that allows for the trapping of gases and the dough to rise.

If you have a dough kneading machine, Hafele Glamline Series – Multifunctional Power Mixer it’s super easy or you can use hook attachment of handheld beater too. If none of these, you can knead the dough by hand. Which is not all bad. Actually, if you knead the dough with hand, you learn more about bread baking. One tip, I can give you when kneading with a hand is, let the dough rest for a minute or two after every 5 minutes of kneading. 

This article here is about gluten formation in bread baking, is of great help. Check it out

Gluten and Bread Baking

The dough needs to be proofed twice and the proofing time can differ according to the weather. The first proofing is after kneading, wait till the dough is doubled in size. Then shape the buns and let them rest for another 30 – 40 minutes for second proofing. 

Brush the top of risen buns with some milk, and sprinkle some sesame seeds on the top. Bake in a preheated oven till nice golden tops. It is important to brush some melted butter as the buns come out of the oven, this keeps the buns soft for a long. 

Ingredients

Tangzhong:

40g  all-purpose  flour

200g water

580g all-purpose flour

60g  sugar

12g  salt

10g  dry yeast

10g  dry milk

250ml milk

Tangzhong

50g  room temperature of unsalted butter

15 ml of milk to brush the top before baking 

1 tbsp sesame seeds 

Method 

Mix 40g of flour with 200g of water in a pan. Mix well until no lumps remain. Turn on medium heat and keep stirring until mixture thickens to a paste. (Be careful and keep the whisk moving all the time when cooking). Let it cool before adding to the bread dough. 

Add flour, sugar, salt, dry yeast, powdered milk to a mixing bowl and mix gently with dough hook attachment at a low speed. 

Add in milk and Tangzhong, and knead till all comes together into a rough dough. Add butter (room temperature) and mix at low speed.

Slowly turn up the speed to high and mix until all dough sticks together.

Take the dough and fold it around and underneath itself shaping a smooth ball. Place dough in a bowl, cover with plastic wrap and let it rest for 40 minutes to an hour till its double in size. 

Test the dough by poking your finger down into the middle. If the dough does not spring back, it is ready.

Divide the dough into 8 equal parts. 

Take one piece of dough and fold it into a ball. 

Place them on a baking tray, lined with a parchment sheet and let it rise the second time.

Brush with some milk and sprinkle some sesame seeds on the top. Bake in the oven, preheated 180* C for 25-30 minutes. 

Homemade Burger Buns

Making burger buns at home is not difficult but you need to be careful about a few things. Patience and practice are two essential ingredients along with the rest of the ingredients to bake good bread at home. 
I am not in favour of the complicated process of baking. For this recipe also there is an easy path to accomplish the great texture of the buns without using a machine. 
Come with me and follow the process and you will achieve soft fluffy airy burger buns in your home kitchen. 
4.8 from 5 votes
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Course: Baking, breads, Breakfast
Cuisine: American
Keyword: bread baking, Breakfast, burger buns, dinner rolls, easybread, eggless baking ,, Food Photography, Food Styling
Prep Time: 4 hours
Cook Time: 30 minutes
Total Time: 4 hours 30 minutes
Servings: 8 people
Calories: 140kcal

Equipment

  • OTG
  • Stand mixer
  • Mixing bowls
  • Baking tray

Ingredients

  • 40 gm all purpose flour
  • 200 gm water
  • 580 gm all purpose flour
  • 10 gm yeast https://amzn.to/30zgXI9
  • 60 gm sugar
  • 12 gm kosher salt
  • 10 gm milk powder https://amzn.to/31qmRdN
  • 250 ml milk
  • 50 gm  room temperature butter
  • 15 ml milk to brush the top before baking 
  • 1 tbsp sesame seeds 

Instructions

  • Mix 40g of flour with 200g of water in a pan. Mix well until no lumps remain. Turn on medium heat and keep stirring until mixture thickens to a paste. (Be careful and keep the whisk moving all the time when cooking). Let it cool before adding to the bread dough. 
  • Add flour, sugar, salt, dry yeast, powdered milk to a mixing bowl and mix gently with dough hook attachment at a low speed. 
    Add in milk and Tangzhong, and knead till all comes together into a rough dough. Add butter (room temperature) and mix at low speed.
    Slowly turn up the speed to high and mix until all dough sticks together.
  • Take the dough and fold it around and underneath itself shaping a smooth ball. Place dough in a bowl, cover with plastic wrap and let it rest for 40 minutes to an hour till its double in size. 
    Test the dough by poking your finger down into the middle. If the dough does not spring back, it is ready.
    Divide the dough into 8 equal parts. 
  • Take one piece of dough and fold it into a ball. 
    Place them on a baking tray, lined with a parchment sheet and let it rise the second time.
    Brush with some milk and sprinkle some sesame seeds on the top. Bake in the oven, preheated 180* C for 25-30 minutes. 
  • Bake till golden brown on the top. Take the buns out of the oven and rub some soft butter on the top. Let the buns cool completely before slitting in the centre to make burgers.

Nutrition

Serving: 1bun | Calories: 140kcal

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