Super Soft Burger Buns

These Super Soft Burger Buns are fluffy, pillowy, and made using the tangzhong method—an Asian baking technique that results in a tender bun that stays soft for days. Whether you're grilling burgers, layering up breakfast sandwiches, or making sliders, these homemade buns will elevate anything they hold.

Why You’ll Love This Recipe

• Ultra soft and fluffy: The tangzhong method makes these buns exceptionally tender and moist

• Perfect for burgers or sandwiches: Just the right balance of structure and softness

• Stays fresh longer: Unlike many homemade breads, these buns stay soft for days

• Freezer-friendly: Make a batch and freeze for later

• No special tools needed: Can be made freeform or with bun rings

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Tangzhong

• 25g bread flour

• 120g whole milk

Burger Bun Dough

• All of the tangzhong

• 200g cold milk

• 20g granulated sugar

• 2 teaspoon (7g) instant yeast

• 30g milk powder

• 1 ½ teaspoon (7g) kosher salt

• 1 egg, at room temperature

• 360g bread flour

• 45g unsalted butter, at room temperature

Egg Wash

• 1 egg whisked with 1 tablespoon water

Directions

1. Make the Tangzhong:
   In a medium saucepan over medium heat, combine milk and bread flour. Cook, stirring continuously, until it thickens into a paste. Transfer to a stand mixer bowl to cool slightly.

2. Form the Dough:
   Add cold milk to the tangzhong and ensure the mixture is lukewarm. Stir in sugar, yeast, milk powder, salt, egg, and bread flour. Using a dough hook, knead on medium speed for 12–15 minutes until smooth and elastic.

3. Add Butter:
   Incorporate the butter and knead for another 5 minutes. The dough should pass the windowpane test—stretching without tearing.

4. First Rise:
   Form the dough into a tight ball, place in a greased bowl, cover, and let rise in a warm spot until doubled—about 1½ hours.

5. Divide and Shape:
   Turn dough out and divide into 9 equal pieces (about 90g each). Flatten each piece, then tuck into a tight ball. Roll into a smooth shape using a clawed hand motion.

6. Second Rise:
   Let buns rest for 10 minutes, then re-roll to tighten. Place them spaced apart on parchment-lined baking sheets (or in lightly greased 100mm bun rings). Cover loosely and rise for another 1½ hours or until doubled in size.

7. Bake:
   Preheat oven to 360°F (185°C). Brush the tops with egg wash. Bake for 15–18 minutes, until deep golden brown.

8. Cool:
   Let buns cool on the baking sheet for 10–15 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: 9 buns
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 3 hours 20 minutes

Variations

• Sesame-topped: Sprinkle sesame seeds on the egg wash before baking

• Whole wheat option: Replace up to 50% of the bread flour with whole wheat flour

• Mini slider buns: Divide dough into 18 pieces and reduce bake time to 10–12 minutes

• Milk-free: Use plant-based milk and vegan butter for a dairy-free version

Storage/Reheating

Storage:
Keep in an airtight container at room temperature for up to 5 days.

Freezing:
Freeze buns in a sealed bag for up to 2 months. Thaw at room temperature, then toast lightly if desired.

Reheating:
Toast in a pan or oven for a few minutes to refresh texture after day 2.

FAQs

What is tangzhong and why does it matter?

Tangzhong is a cooked flour and milk paste that hydrates the dough deeply, leading to ultra-soft and moist bread that stays fresh longer.

Can I make these without a stand mixer?

Yes, but be prepared for 15–20 minutes of kneading by hand. It's a sticky dough, so oil your hands if needed.

Can I use all-purpose flour instead of bread flour?

You can, but the buns may be slightly less chewy and soft. Bread flour gives the best texture.

Can I use active dry yeast instead of instant yeast?

Yes, just dissolve the yeast in the milk with a pinch of sugar and let it sit for 5–10 minutes before adding to the dough.

Why is my dough so sticky?

It’s supposed to be slightly sticky. Trust the recipe if you’re measuring by weight. Avoid over-flouring, or the buns will turn out dry.

Can I double this recipe?

Absolutely. Just be sure your mixer can handle the larger batch of dough.

How do I shape the buns evenly?

Use a kitchen scale to divide dough evenly, then shape each piece tightly using a cupped hand on the counter.

Why are my buns wrinkly after baking?

This is normal for super soft breads, especially those baked in rings. It doesn’t affect flavor or texture.

Can I skip the egg wash?

Yes, but the buns will be duller in appearance. The egg wash helps them brown and shine.

What can I use instead of milk powder?

If you don’t have milk powder, omit it. The texture will still be soft but slightly less rich.

Conclusion

These Super Soft Burger Buns are everything you want in a bun—fluffy, flavorful, and homemade with love. Whether you're firing up the grill or meal-prepping sandwiches, this recipe will be your go-to for pillowy perfection. Make a batch today and taste the difference fresh buns make.