Bludhound's burger buns:

Bret Carlson
Sep 30, 2022
2 min read

Light and fluffy with lots of flavor, this tried and tested recipe makes buns so delicious your family will rave about them!

In my search for the perfect burger bun, I've tried a lot of recipes. Many made mediocre buns at most, a few had promise. I finally adapted a recipe I found on YouTube by Joshua Weissman. It's part milk bread, part brioche, and all flavor!

Using a Tangzhong (pre-gelatinized flour) results in a softer bread that will stay fresh longer. I also enriched the dough with eggs, sugar, and butter to bring the flavor level to 11. This dough is best made using a stand mixer. It can be made by hand, but a stand mixer makes it so much easier without as much of a mess. This recipe assumes you know the basics of bread making (how to knead, proof, etc.) if there is anything I can add or change to make it easier to follow, please let me know.

The best burger buns

Ingredients:

Tangzhong:

2 tablespoons (20g) bread flour
2 tablespoons (27g) water
4 tablespoons (60g) whole milk

Dough:

1/2 cup(120g) whole milk @ 95f (30c)
1 tablespoons (9g) instant yeast
2.5 cups (320g) Bread flour
1 teaspoon (7g) fine sea salt
2.5 tablespoons (35g) granulated sugar
1 whole egg
1 egg yolk
3 tablespoons (42g) unsalted butter, softened

Egg wash:

1 whole egg
splash of whole milk

Glaze:

melted butter to glaze the buns

Method:

For the tangzhong, combine bread flour and water whisking together and beat together over medium heat until thick. Remove from heat and let cool
Combine lukewarm whole milk with instant yeast. Whisk together. Let sit at room temperature for 5 minutes.
In the bowl of a stand mixer, combine and whisk together bread flour, fine sea salt, and granulated sugar.
Using a dough hook, mix dry ingredients on low speed and add in the yeast/milk mixture followed by an egg and egg yolk and the cooled tangzhong (flour mixture). Mix about 5 minutes. Add in softened butter 1 Tbsp at a time and mix until thoroughly combined. 2-3 minutes.
Place the dough ball into a greased bowl and cover with lightly greased plastic wrap. Let rise until doubled in size
Punch down the dough, and on a lightly floured surface divide into 6 equal portions.
Fold the sides over and flip the seam side down and roll into a ball.
Place on a parchment lined baking sheet. Cover buns with a damp towel or inverted baking sheet. Proof for approx. 45 minutes until doubled in size. Pre-heat the oven to 400°F.
Brush buns with egg wash, being careful not to deflate them. Bake for 15-17 minutes until nicely browned. Brush with melted butter as soon as you remove them from the oven.