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The very best burger buns

9 burger buns on a plate with red onion rings and ketchup on the side

The very best burger buns

Name: The very best burger buns
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Makes 9 buns
Ingredients: 500g strong white bread flour; 200ml milk; 7g sachet fast-action dried yeast; 1/2 tbsp caster sugar; 1 tsp fine sea salt; 2 tbsp olive oil plus extra for proving; 1 egg yolk beaten (freeze the white for another recipe); sesame seeds for sprinkling (optional)

Helena Busiakiewicz

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Makes 9 buns

More effort

Prep: 20 mins

Cook: 50 mins

plus 1 hr 45 mins proving

A star rating of 4 out of 5.1 ratingRate

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Rustle up these ultimate burger buns using a tangzhong, or milk roux, which helps ensure pillowy soft buns. You'll need a stand mixer to make them

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g strong white bread flour
200ml milk
7g sachet fast-action dried yeast
1/2 tbsp caster sugar
1 tsp fine sea salt
2 tbsp olive oil

plus extra for proving
1 egg yolk

beaten (freeze the white for another recipe)
sesame seeds

for sprinkling (optional)

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Nutrition: Per serving

kcal269
fat5g
saturates2g
carbs45g
sugars3g
fibre2g
protein9g
salt0.74g

Method

step 1

Put 50g of the flour in a small saucepan and slowly pour in the milk, whisking continuously to combine. Warm over a medium heat, stirring until a thick paste forms – similar to a very thick roux. Transfer to a bowl and leave to cool slightly.
step 2

Meanwhile, whisk the remaining flour, the yeast, sugar and salt together in the bowl of a stand mixer using the dough hook attachment. Combine 200ml warm water and the oil in a jug. Tip the tangzhong into the flour mixture.
step 3

With the motor running on low, slowly pour in the warm water and oil in a steady stream. When everything has been incorporated, turn the speed up to medium and knead for 7-8 mins. Check the dough is ready by stretching out a small piece – it should be able to be stretched thin enough to see light through it without ripping or tearing.
step 4

Shape the dough into a ball and transfer to large, oiled bowl. Cover and leave to prove in a warm place for 1 hr, or until doubled in size. Line a large tray with baking parchment.
step 5

Knock the dough back and divide into nine pieces (about 90g each). Shape each into a rough ball by pinching the edges towards the middle, then put seam-side down on a surface, cover with a cupped hand and roll into a neat ball against the surface – it will become more taut. Arrange on the tray, well spaced apart, then cover and leave to prove for 45 mins-1 hr more until puffy and an oiled finger leaves an indent when pushed in gently. Heat the oven to 200C/180C fan/gas 6. 6 Brush over the beaten yolk and sprinkle over the sesame seeds, if using. Bake for 20-25 mins until puffed up and golden. Cool slightly on a wire rack. Best served warm.

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