Homemade Burger Buns | Fluffy & Soft

Preparation

• 1
  Crumble the yeast into a bowl, sprinkle with 10 g sugar, and mash with a fork until the yeast becomes liquid. Add 10 g flour, mix, and pour in 125 ml lukewarm milk. Let the pre-dough rise in a warm, draft-free place for about 10 minutes until foam forms.
• 2
  In a small saucepan, whisk 20 g flour smoothly with the remaining 100 ml milk. Heat over medium heat, stirring constantly, until the mixture thickens and takes on a pudding-like consistency (Tang Zhong). Remove immediately from the heat, transfer to a plate, and let cool.
• 3
  Mix the remaining flour (330 g), the remaining sugar (10 g), and the salt in a mixing bowl. Add the egg, egg yolk, activated pre-dough, and cooled Tang Zhong. Knead with the dough hook of a stand mixer on low speed. Once the ingredients are combined, increase the speed and knead for about 10 minutes until the dough is smooth, elastic, and no longer sticky.
• 4
  Dice the soft butter and add it piece by piece to the running dough hook. Allow each piece to be fully incorporated before adding the next. Continue kneading the dough until it shines silkily.
• 5
  Place the finished dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 60 minutes until its volume has doubled.
• 6
  Briefly punch down the risen dough to remove air, and turn it out onto a lightly floured work surface. Divide into 8 equal portions (approx. 85-87 g per piece for consistent results).
• 7
  Shape each piece of dough into a ball. Fold the edges all around towards the center to create tension, then turn over and roll in a circular motion with the hollow of your hand on the work surface until a smooth ball forms. Lightly flatten.
• 8
  Place the buns with sufficient space on a baking sheet lined with parchment paper. Cover with a deep baking sheet or a bowl and let rise for another 45-60 minutes until their volume has doubled. Towards the end of the rising time, preheat the oven to 190 °C top/bottom heat (or 175 °C convection).
• 9
  Whisk one egg (or the leftover egg white) with 20 ml cold water or milk. Carefully brush the buns with it, sprinkle with sesame seeds, and place in the hot oven.
• 10
  Bake the buns for 18-20 minutes until golden brown and shiny. Let cool completely on a wire rack.