We are all-in on these magical burger buns from the incredible mind of Joshua Weissman. This is a combination between a brioche and Japanese milk bread dough that creates the ultimate burger bun. It’s light and airy, glossy, and has a nice fluffy inside that gets a great toast and absorbs juices without going soggy. The video tutorial of Josh making these rolls can be found on YouTube, and it’s a must-watch. We’ve gone ahead and outlined all of the written instructions below to make it easy to follow along. Take the time on a weekend in the near future to make these irresistible burger buns – you won’t regret it!
Ingredients and Recipe
The Best Burger Buns & Dinner Rolls
- Digital Kitchen Scale
- Medium Saucepan
- Ramekin or Small Bowl
- Measuring Spoons
- Small Saucepan
- Cooking Thermometer
- Mixing Bowls
- KitchenAid Stand Mixer
- KitchenAid Dough Hook Attachment
- Rubber spatula
- Dish Towel
- Bench Scraper
- 2 Large Baking Sheets (12" x 17")
- Pastry brush
- Wire Rack
For the Tangzhong Paste
- 60 grams whole milk
- 27 grams water
- 20 grams bread flour
For the Dough
- 120 grams whole milk
- 9 grams instant yeast you can also use active dry yeast as a substitute
- 320 grams bread flour
- 35 grams sugar
- 7 grams fine sea salt you can also use kosher salt as a substitute
- 1 whole egg room temperature
- 1 egg yolk room temperature
- 3 tbsp unsalted butter softened at room temperature
For the Egg Wash
- 1 egg
- 1 tsp whole milk
- 2 tbsp unsalted butter melted
- If you haven't already, take the unsalted butter and eggs out of the fridge and bring to room temperature.
For the Tangzhong Paste
- Place a medium saucepan on a digital kitchen scale and press tare to zero out the scale. Combine 60g of whole milk, 27g of water, 20g bread flour in the saucepan. Transfer to the stovetop and place over medium-heat, constantly stirring, until it becomes a paste, about 1-2 minutes (it comes together pretty quick).
- Remove the paste from the saucepan into a ramekin or small bowl and set aside.
For the Dough
- Place a small saucepan on the digital kitchen scale and press tare to zero out the scale. Weigh out 120g of whole milk in a small saucepan and transfer to the stovetop over high heat for about 20-30 seconds, until heated to 95°F. Transfer the milk to a small bowl and add 9g of instant yeast. Mix with a whisk until well combined, then set aside and let sit for 8-10 minutes.
- While the milk and instant yeast mixture is sitting, place the bowl of the KitchenAid stand mixer on the digital kitchen scale and press tare to zero out the scale. Weigh out 320g bread flour, 35g of sugar and 7g fine sea salt. Combine in the bowl and whisk until incorporated.
- With the KitchenAid stand mixer running on low speed (the 'stir' setting) with the dough hook attachment, slowly add the milk and yeast mixture and Tangzhong paste to bowl, followed by 1 whole egg and 1 egg yolk. Let run on low speed until incorporated, about 5 minutes. You may need to scrape down the bowl at times, so make sure you turn off your KitchenAid mixer when you do.
- Once the ingredients from the last step are thoroughly incorporated, add the 3 tbsp of softened unsalted butter, one tbsp at a time, about every 30 seconds while the stand mixer is running on low. Let the dough kneed for 5-8 min until it's nice and smooth, then turn off.
- Take the dough, gently pull in the sides to the center and roll the dough around with your hands (watch the video at the link in the intro paragraph at about the 3:35 mark for this technique). Lightly grease a mixing bowl with cooking spray or oil and place the dough, seam side down, into the bowl and cover with damp towel for 1 1/2-2 hours and wait for it to double.
- Take out the dough and punch it down to decompress the air. Lightly flour a cutting board or counter surface and put your dough down. Divide the dough into 6 even pieces about 95g-105g each, using a digital kitchen scale (you'll want to do this to have evenly sized buns).
- Take one piece of dough, gently stretch and fold in the sides to the center, then flip it over so that it's seam side down. Shape the dough into a boule, creating tension on the top and pulling it towards you, keeping constant contact with the work surface, and rotate it 90° around until the entire perimeter of the dough is ready (watch the video at the link in the intro paragraph at about the 4:40 mark for this technique). You'll want to make sure the dough is taught on the bottom so that none of the folded down sides will release or pop out when baking. Repeat for the remaining pieces of dough.
- Place the dough balls on a lightly greased piece of parchment paper on a 12" x 17" baking sheet, far enough apart to allow them to rise without touching each other. Cover the baking sheet with an equally sized inverted baking sheet on top so the dough doesn't dry out. (If necessary, you can cover the dough with saran wrap, but it will likely stick to the top of the dough.) Let rise for 1 1/2 to 2 hours or until they have doubled in size.
For the Egg Wash
- Create the egg wash by whisking one egg and 1 tsp of milk in a small bowl. Gently apply the egg wash to the top of the buns using a pastry brush.
Bake the Buns
- Preheat the oven to 375°F.
- Transfer the buns on the baking sheet to the oven and cook for 15-18 minutes, or until golden brown.
- While the buns are baking, melt 2 tbsp of unsalted butter in a small saucepan and set aside.
- Once ready, remove the buns from the oven and, using a pastry brush, apply them generously with the melted butter. Let them cool down to room temperature on a wire rack and serve when ready!
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