How To Make The Best Burger Buns Of All Time

You know those fancy burger buns you get from fancy "burger bars"? The brioche kind of burger bun.. This is that bun, but better, and really easy to make. This is a combination between a brioche and Japanese milk bread dough, that to me creates the ultimate burger bun. It's light and airy, glossy, and has a nice fluffy inside that gets a great toast and absorbs juices without going soggy. Plus these buns can be used for all sorts of things other than burgers, like the most amazing breakfast sandwich, or a fried chicken sandwich. It's all good, and just in time for that summer grilling.

FOLLOW ME:
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[Wesley-uoem]

It’s strange living in Josh’s kitchen cabinet, but I am learning to cope. It smells great but I still miss my family.

[ahnadiri]

The bun to a burger is arguably one of the most important components to the burger, maybe even the most important component to the burger, aside from...

*Proceeds to list every other component in the burger*

[juliojoaomazungairemazunga]

Hi Josh.
My name is Júlio and I’m Mozambican (Africa).
I just want to thank you for this bun recipe; it really is a life changing recipe.
I have opened a fast food joint using your buns, and they are revolutionary here.
I’ll share the pictures on instagrams.
As I write this, I’m trying your pickles recipe.
I have a lot to than you.
My restaurant is working with 19 employees right now, and I know it can grow bigger.
I’ll go to Guga’s, from here! I learnt a lot from him as well.
🙏🏽❤️

[nathanc.]

I'm from Europe and THANK YOU FROM THE BOTTOM OF MY HEART for including both imperial and metric measurements in your explanations!

[sarahwilson]

Side note: anyone notice and appreciate the lack of ads? Refreshing 👏

[Nino-bucx]

Burger King: We have the best burger buns....PERIOD

Josh: OPEN the counter

[koala]

Having made these 3 times now, and my family absolutely LOVING these buns, I can tell you they get easier to make after the second time and worth every minute of making and proofing. DELICIOUS 😋

[ronniemac]

The moment Josh realised he hadn't plugged in the Kitchen Aid. That music just made me realise I'm gonna get down to some serious whiskey business.

[khushi]

INGREDIENTS:
For Tangzhong:
2 tablespoons (20g) bread flour
2 tablespoons (27g) water
4 tablespoons (60g) whole milk
For 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
For Egg Wash:
1 whole egg
Splash of whole milk

INSTRUCTIONS:
Bread Dough
For the tangzhong, add all ingredients together over medium heat, and constantly whisk until it becomes a paste.
For the primed yeast mixture, add and mix together. Store in a warm area and let sit for 8 minutes.
In a stand mixer bowl, add the dry ingredients. Slowly add in milk and yeast mixture, the tangzhong mix. Let homogenize. When dough starts coming together, add the egg and egg yolk. Then increase speed to medium low until incorporated. Gradually add butter until incorporated meaning when dough is mixed, nothing sticks to the sides.
Lightly grease a medium sized bowl, gently fold and place seam side down. Place a damp towel of the dough and bring to warm area to proof for 1 – 1.5 hours
To shape, punch the dough down then flour work surface
Divide dough into six even pieces around 95 – 105 g
To shape the individual buns, gently stretch flipped side down and fold to the center. Repeat this process for the whole segment of dough, then flip upside down.
Rotate dough 90 degrees and pull towards you. Repeat two more times to complete rotation around the whole perimeter.
Place shaped dough in rimmed sheet tray lined with parchment paper. Leave 2.5 in of space or 6 cm apart.
Cover with similar sized sheet tray that is flipped so that the dough will not dry out.
Before baking, brush with egg wash (1 whole egg plus a splash of milk)
Bake at 375 degrees F or 190 C for 18 minutes until golden brown.

[realityDUBSTEP]

Just made these. Followed your instructions and my God the buns were amazing. I made impossible burgers and basted with rosemary and garlic. As someone who is not good at cooking I was pleasantly surprised at how great it tasted. Thank you papa

[bairuta]

Doing them now, but peaps dont start making your buns at 8pm like i have or you will be making them until midnight.

[WeRemainFaceless]

Just a tip, if you want them to be extra soft and perfect, put a tray of boiling water on the bottom shelf of the oven 5-10 mins before you put the buns in the oven.
The steam helps keep them soft and prevents the crust from drying out as they cook.

[mrfunkedude]

For anyone that wants a written instruction for this recipe here you go.


First make the Tangzong.

Combine 60g of whole milk, 27g of water, 20g bread flour, in sauce pot. Place on medium heat until it becomes a paste.

Take 120g of whole milk heated to about 95F add 9 grams instant yeast. let sit for 8 min.

Combine in bowl 320g bread flour, 35g of sugar, 7g fine sea salt, and wisk until incorperated.

With stand mixer running on low speed with the dough hook, slowly add yeast and milk mixture and Tangzon paste to bowl followed by 1 whole egg and 1 egg yolk (room temp)

Increase stand mixer to medium low until Incorporated.

Once incorperated slowly add 42g of softened unsalted butter, kneed for 8 min.

Gently oil a bowl, take dough and pull in the sides. Place seem side down and create a boule and place it in bowl with damp towel for 1 1/2-2 hours and wait for it to double.

Take out dough and decompress air. Lightly flour surface and put your dough on the table and divide into 6 even pieces. 95g-105g each.

Shape each section into a boule creating tension on the top.

Place balls on parchment paper far enough apart for rise. Cover and let rise for 1 1/2 to 2 hours or until it's doubled.

Create egg wash with one egg and a splash of milk. Cover top of buns with egg wash.

Bake at 375F for 16 to 18 min or until deep golden brown.

[Paula-ylgq]

"Now get your standmixer ready"

Lost me there, too poor for a standmixer.

[MrBritishComedy]

These buns are truly a game changer. I've tried many recipes and I've tried to improve on those, but these are simply out of this world. And so far I've only tried one without any meat or other toppings. And the best part is, if you freeze them right after they've cooled down and you put them in the microwave for 10 seconds after they've thawed the day you need them, they taste just like when you took them out of the oven. Genius.

[Firgon]

I have to say, these are amazing! Made them the second time, and was as good as the first! It's easy, not too pricy and has a big room for mistakes. If you're doing this by hand, it being super, and I mean SUPER sticky is normal. Just continue with the recipe, I guarantee, you won't be dissapointed.

[carlarv]

I made these buns and everyone in my family went crazy, now my mom is asking me to make them again, these are the real deal, game changer buns

[kumis]

when you kneading with ur hand, and you add the butter. all of sudden you might felt you fail, but just keep kneading like 5 minutes, and voila you did it!!!

[johncspine]

Double and triple the recipe..it works easier in the mixer, and these things freeze so perfectly there’s no reason not to bake them ahead! I flatten mine more and give long, cool rises..best sandwich buns ever! If you don’t know how to freeze bread, it couldn’t be simpler..first, let baked breads dry and cool completely before freezing. Place into a freezer bag, evacuate as much air without smushing, then freeze. Now, one secret to high quality is..let them thaw completely without opening the bag! The moisture lost from the bread is trapped in the bag, you need to let the bread reabsorb that water vapor, and presto, when you take it out of the bag, it’s practically better than fresh baked..

[mariewilkins]

I am a 70 year old mom & grandmom with a fair bit of home cooking & baking experience ( thanks to my own grandmothers who cooked with a handful of this and a pinch of that), BUT, however, howbeit and ding dang-it Bubba (sorry, can't call ya' papa as you're younger than my daughter), these are THE best burger/hotdog buns I have ever tasted! I've just made my 3rd batch this 1st month. They turn out scrumptious every time. I will never buy "store-bought" buns again. For that matter, they are incredible right from the oven, split and buttered (yes, I confess, the smell got to me and I couldn't wait). Bought your cookbook, and maybe I might eventually make it past the bread pages in the near future. Congratulations to you on your attractive, successful cookbook and congratulations to your parents as well !!! Don't know how long the book will stay clean because I foresee this cookbook being well used.