Super Soft Homemade Hamburger Buns (Tangzhong Method)


For the Tangzhong

  • 43 g whole milk 3 tbsp
  • 43 g water 3 tbsp
  • 14 g all-purpose flour 2 tbsp

For the Dough

  • 400 g all-purpose flour
  • 50 g sugar
  • 11 g yeast 1 tbsp
  • 6 g salt 1 tsp
  • 60 g butter
  • 100 g whole milk or oat milk for dairy-free
  • 1 large egg
  • For Garnish
  • sesame seeds for garnish optional
  • Maldon sea salt or fleur de sel optional
  • 1 large egg for the egg wash


  • Mix the ingredients together for the tangzhong and whisk over low heat until it starts to thicken. Let cool for 5 minutes.
  • Melt the butter in the microwave or in a pan and let cool slightly.
  • Mix the rest of the ingredients together using your hands or the dough hook attachment with a stand mixer. Add the cooled butter and tangzhong.
  • Knead the dough for 10 minutes until a smooth dough is formed.
  • Shape the dough into a ball and place into a lightly floured large bowl. Cover with plastic wrap and let sit at room temperature for 45 minutes to 1 hour.
  • Once the dough has risen about 60%, degas the dough by pressing out any air pockets. Cut the dough into 6 equal pieces for large buns or 8 for smaller buns.
  • Put the shaped burger buns onto trays lined with parchment paper. Cover lightly with plastic wrap and let sit for another 45 minutes to 1 hour at room temperature.
  • Preheat the oven to 350°F/175°C.
  • Once the buns are ready to go, whisk an egg in a small bowl and brush this carefully onto the buns. Try to get a thin even layer over the top of the buns.
  • Sprinkle generously with sesame seeds if using.
  • Bake in the preheated oven for 12-15 minutes or until golden brown on the outside.
  • You can also use a thermometer to check the doneness of the buns. Once the inside of the buns reaches 200°F, they're perfect.
  • Let cool on a resting rack for 10 minutes before eating.