These are pretty much the best hamburger buns going. They're not quite as buttery and rich as a brioche bun but they hold together well with lots of fillings and they squish down well too.

Ingredients

serves 6-8 buns time 3 hours (including proving time)

  • bread flour 3 cups
  • white sugar 75g
  • yeast 2 tsp
  • egg 1
  • milk 1/2 cup
  • softened butter 1/4 cup, cut into cubes
  • oil 1-2 tbsp (for the bowl)
  • fine salt 1 tsp
  • egg yolk 1 mixed with 1 tsp water
  • sesame seeds 2 tbsp

Tang Zhong

  • bread flour 40g
  • water 200ml

Start with the Tang Zhong ingredients.

  1. In a small saucepan over medium heat whisk the bread flour and the water until it becomes a smooth paste (if you want to get technical, heat it until it reaches 65°C/149°F). Cool until it reaches room temperature. This is the "Tang Zhong" which is a water roux paste. Let it come to room temperature before moving on.
  2. Place the bread flour in the bowl of an electric mixer fitted with a dough hook and add the sugar and yeast. Mix it all together.
  3. In a separate jug, whisk the egg and milk together. Set the mixer on a low speed and add the milk mixture and the room temperature Tang Zhong paste.
  4. Knead until it becomes elastic - about 5-6 minutes in the mixer with the dough hook then add the softened butter and then keep kneading for another 2-4 minutes until the dough is stretchy and elastic.
  5. Shape into a ball and place in an oiled bowl. Cover with cling film and set aside for 60 minutes.
  6. After the dough has proved knock it down and knead in the salt.
  7. Line a tray with baking paper and divide the dough into six balls making sure that the surfaces of the buns don't have any creases or lines.
  8. Oil a sheet of baking paper and place on top of the buns and allow to rise for 30 minutes. Preheat oven to 160°C/320°F.
  9. Brush with the egg yolk and sprinkle with sesame seeds. Bake in the oven for 20-25 minutes.