Fluffy Milk Bread Hamburger Buns
The secret to these incredibly soft and fluffy hamburger buns is a technique called tangzhong. You cook a small portion of the flour and milk into a thick paste before adding it to the dough. This pre-cooks the starch, allowing it to hold more moisture, which results in a bun that's super soft and stays fresh for longer.
Ingredients
For the Levain (prepare the night before)
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/3 cup water
- 2 tablespoons ripe sourdough starter 100% hydration
For the Tangzhong
- 1/2 cup all-purpose flour
- 1 cup plus 2 tablespoons whole milk
For the Main Dough
- 4 cups all-purpose flour
- All of the tangzhong
- 1/4 cup plus 1 tablespoon whole milk
- 1/2 cup plus 1 tablespoon unsalted butter softened
- 1 1/2 tablespoons organic cane sugar
- 1/2 cup water
- 2 1/2 teaspoons Diamond Crystal kosher salt
- 1/4 teaspoon ground cardamom
- All of the ripe levain
For the Topping
- 1 large egg and 1 tablespoon whole milk for egg wash optional
- Raw sesame seeds optional
Instructions
- Mix levain ingredients in jar, cover, let ripen 12-14 hours at room temperature.
- Make tangzhong: whisk flour and milk in saucepan over medium-low heat until thickened, 5-7 minutes. Cool.
- Mix flour, tangzhong, milk, sugar, water, salt, and levain in stand mixer with dough hook on low until combined.
- Knead on medium 7 minutes, rest 5 minutes, knead 3-4 minutes more.
- Add softened butter pieces gradually on low speed until incorporated and dough forms cohesive ball.
- Bulk ferment covered at room temperature 3.5 hours.
- Divide dough into 10 portions (135g each), shape into balls.
- Proof shaped buns 2.5 hours until puffy.
- Preheat oven to 450F.
- Brush with egg wash and sprinkle sesame seeds if using.
- Bake 15 minutes, rotate pans, reduce to 425F, bake 5-10 minutes more until golden.
- Cool on sheets 5 minutes, then transfer to wire rack.
Notes
Butter should be softened overnight. Dough will be slightly sticky.
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