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Soft Homemade Burger Buns

These soft, fluffy burger buns use a tangzhong (a simple flour-and-milk paste) to help the dough stay moist and tender for days. They’re light, slightly sweet, and perfectly shaped for homemade burgers. The result is a bun that’s sturdy enough to hold toppings and sauces, yet pillowy-soft when you bite into it.

Published

Soft Homemade Burger Buns

At a glance

Prep Time
15m – 20m
Prove
1h – 1h 30m
Final Prove
45m – 1h 15m
Cook
15m – 20m
Serves
8
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Ingredients

  • Tangzhong

  • Dough

  • Egg Wash

Instructions

Make the Tangzhong

  1. In a small saucepan, combine bread flour, water, milk.

  2. Whisk together until smooth, with no lumps.

  3. Place the saucepan over medium-low heat and cook, stirring continuously, until the mixture thickens to a paste-like consistency (about 1–3 minutes).

  4. Remove from heat and let cool to just warm

Make the Dough

  1. In a large mixing bowl or stand mixer bowl, combine bread flour, sugar, salt, yeast.

  2. Add the cooled tangzhong, milk and egg.

  3. Mix until a rough dough forms.

  4. Add softened butter and knead until the dough becomes smooth, elastic, and slightly tacky (about 8–12 minutes in a mixer, or 12–15 minutes by hand).

First Rise

  1. Form the dough into a smooth ball and place it in a lightly oiled bowl.

  2. Cover and let rise in a warm place until doubled in size (about 1–1.5 hours depending on room temperature).

Shape the Buns

  1. Gently deflate the dough and divide into 8 equal pieces (or 6 for larger buns).

  2. Shape each piece into a smooth, tight ball.

  3. Place onto a parchment-lined baking tray, leaving space between each bun.

  4. Lightly cover and let rise again until puffy and almost doubled (about 45–75 minutes).

Egg Wash & Bake

  1. 180°C fan (350°F) / 200°C conventional / Gas 6

  2. Whisk 1 egg with a splash of milk to make your egg wash.

  3. Gently brush the tops of the risen buns.

  4. Bake for 15–18 minutes, or until golden brown.

Cool

  1. Allow buns to cool on a wire rack before slicing. Enjoy!

Tips

  • Cook the tangzhong gently and stir continuously. It should thicken into a smooth paste but doesn't need to boil.
  • Let the tangzhong cool until just warm before adding it to the dough. Adding it while very hot can affect the yeast.
  • Don't be tempted to add lots of extra flour if the dough feels slightly tacky. The dough should become smooth and elastic as it is kneaded.
  • Knead until the dough is smooth and elastic before starting the first rise. This helps the buns hold their shape and gives them a soft, fluffy crumb.
  • When shaping the buns, create a smooth, tight surface by rolling each portion into a ball. This helps the buns rise upwards rather than spreading too much.
  • Don't rush the final proof. The buns should be noticeably puffy before they go into the oven.
  • Brush the egg wash gently over the buns so you don't knock the air out of the dough.
  • Allow the buns to cool completely before slicing. This gives the crumb time to set and helps prevent them becoming squashed when cut.

Substitutions

  • Milk: Whole or semi-skimmed milk can be used.
  • Butter: Unsalted or salted butter can be used. If using salted butter, you may wish to reduce the added salt slightly.
  • Egg: The egg in the dough contributes to the richness and soft texture, so it is best not omitted.
  • Bread flour: Strong white bread flour is recommended for the best structure. Plain flour can be used in a pinch, but the buns may be softer and less chewy.
  • Egg wash: Milk can be used instead if you don't want to use an egg wash, although the finished buns will have less colour and shine.

Storage & Reheat

  • Room temperature: Once completely cool, store in an airtight container or bread bag for up to 3 days.
  • Freezing: The buns freeze well. Once completely cool, place them in a freezer bag or airtight container and freeze for up to 3 months.
  • To serve: Thaw at room temperature and use as normal, or gently warm in the oven before serving.
  • Refreshing: If the buns have started to dry out, warm them briefly in the oven to soften them again.

Serving Suggestions

  • Use for homemade beef burgers with your favourite toppings and sauces.
  • Toast the cut sides lightly before adding your burger and toppings.
  • Use for chicken burgers, pulled pork or other sandwiches.
  • Fill with bacon and eggs for a weekend breakfast bun.

Equipment

  • Small saucepan
  • Whisk or spatula
  • Large mixing bowl
  • Kitchen scales
  • Stand mixer with dough hook or your hands for kneading
  • Baking tray
  • Baking paper
  • Pastry brush
  • Wire cooling rack

Equipment Notes

  • Small saucepan: Used to make the tangzhong. A small, heavy-based pan makes it easier to cook the mixture gently without scorching.
  • Whisk or spatula: Useful for stirring the tangzhong continuously as it thickens.
  • Stand mixer: The dough is quite soft and sticky, so a stand mixer with a dough hook makes kneading easier, although it can be kneaded by hand.
  • Kitchen scales: Weighing the dough before dividing it gives you evenly sized burger buns that bake at the same rate.
  • Baking tray: Leave plenty of space between the shaped buns as they will expand during the final proof and baking.
  • Pastry brush: Used to apply the egg wash without pressing down on the risen dough.
  • Wire cooling rack: Allow the buns to cool on a wire rack so steam can escape and the bottoms don't become damp.

FAQ

What is tangzhong?
Tangzhong is a simple mixture of flour and liquid that is cooked into a paste before being added to the dough. It helps the finished buns retain moisture, giving them a soft and fluffy texture that lasts for several days.
Why is my burger bun dough sticky?
This is normal for a dough containing tangzhong. It should be slightly tacky rather than dry. Kneading develops the gluten and makes the dough smoother and easier to handle.
Why didn't my burger buns rise?
The yeast may not have been active, the dough may have been kept somewhere too cold, or the buns may not have been given enough time to proof. Judge the dough by how it looks rather than relying entirely on the stated time.
Can I make larger burger buns?
Yes. The recipe can be divided into 6 portions instead of 8 for larger buns. Keep an eye on the final proof and baking time as larger buns may need slightly longer in the oven.
Can I freeze homemade burger buns?
Yes. Allow them to cool completely before freezing. They can be frozen for up to 3 months and thawed at room temperature when needed.
Why are my burger buns spreading rather than rising?
Make sure the dough has been kneaded sufficiently and that each portion is shaped into a smooth, tight ball. A loose shape can encourage the buns to spread rather than rise upwards.