Soft Homemade Burger Buns

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

Whisk together until smooth, with no lumps.

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

Remove from heat and let cool to just warm

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

Add the cooled tangzhong, milk and egg.

Mix until a rough dough forms.

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).

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

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

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

Shape each piece into a smooth, tight ball.

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

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

Preheat oven to 180°C (350°F).

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

Gently brush the tops of the risen buns.

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

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