Hokkaido Burger Buns

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Best EVER Soft Burger Buns (Hokkaido Burger Buns (video recipe)

The Japanese milk bread, also known as Hokkaido milk bread, makes the softest homemade burger buns you will ever have. Slightly sweet and milky, but soft like cotton. These buns are simple and easy to make.

Have you ever tasted the Japanese milk bread Hokkaido? Back when I traveled, every single trip to Japan, I'd buy a slice of bread and bring it back home to Singapore. I always wondered how they got the bread to be so soft, soft like cotton. For a long time, I thought it was the bread flour. But, no, it's the technique. They use what is called a tangzhong.

What is tangzhong?

Well, it's a Japanese word for a roux. This bread is made with a roux that's made with flour and water (or milk). I like the combination of the two. This roux is like a thick pudding made by cooking the flour, water, and milk. Once thickened, it is cooled to room temperature then added to the dough making process. How does it work?

Well, the water is absorbed by the flour at high temperature and the starch is gelatinized without forming any gluten (that is why it must be cooked carefully). This allows the starch in the tangzhong to absorb far more liquid at room temperature later. That's why when tangzhong is added to the dough, we can use more water, which in turn gives us a soft, stable yet spongy texture in the final bread. Did you know you can add tangzhong to any bread to improve its consistency and texture? Yup!

About these Hokkaido burger buns

This is a basic recipe for Japanese milk bread or Hokkaido milk bread. Today, we make burger buns, but you can use this to make almost anything. Try a sandwich bread, dinner rolls, or even cinnamon rolls.

The recipe is very simple and easy with one additional step compared to all other bread. That's preparing the tangzhong. But, that too is very simple and easy. It takes no more than 3 minutes for the whole process.

Here is the process at a glance:

• Prepare and cool tangzhong - 5 mins
• Prepare dough - 10 mins
• First rise - 60 to 90 mins
• Shape the buns - 10 mins
• Proof the buns - 45 mins
• Bake the buns - 25 mins
• Cool the buns - 15 mins

Useful tools and tips

• Use a small mixing bowl or measuring cup to activate the yeast. I prefer to use glass over metal. If the metal is cold, it can lower the temperature of the liquid ingredients.
• I like mixing bread dough by hand. It's quite therapeutic. But, bread dough can be difficult to handle. Not just because it needs more kneading, but also because it's often a soft, sticky mess. So, I highly recommend using a stand mixer such as Kenwood, or kitchen-aid. (recommended read - which stand-mixer is good for home bakers)
• Baking bread is a science. So, measuring ingredients correctly is important. Also, do not wing the measurements. Use a measuring cup for liquid ingredients and measuring spoons for dry ingredients.
• And, a good baking tray is as important to bread baking as it is to other baking. Therefore, buy a good quality baking tray that's not too thin. The thick ones will prevent the bread from burning on the bottom. Sometimes you can even add a second tray on the bottom to prevent it from getting burnt.
• Every oven works differently. So, the baking times are just guidelines. In the case of bread, a hollow sound on the bottom of the bread is a great indication. If the bread bakes too quick or too slow, compared to the time given, it might be a good idea to check if your oven needs calibration.
• Also, an oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do is adjust the temperature accordingly.

Ingredients and substitutes

• Flour - I love to use bread flour because it produces the softest most delicious bread, which is also slightly chewy.
• Egg - I use a large egg, about 60 to 65 grams in weight.
• Sugar - This bread is slightly sweeter than most other white bread. And yet, you can certainly reduce the sugar by half.
• Butter - A good quality butter at room temperature works best for flavor and consistency.
• Milk powder - This bread is often referred to as milk bread because it has milk and milk powder.
• Yeast - Today, I am using bakers fresh yeast, about 21 grams. But, you can use 2 1/4 tsp of instant yeast. For other substitutes on yeast read my post - Baking with yeast a beginners guide.

Hokkaido burger buns (save/pin)

Prepare Tangzhong

• In a saucepan, combine water and flour with a whisk until no lumps.
• Add the milk and combine well again.
• Place the saucepan over medium heat and cook this mixture for 2 to 3 minutes. Keep stirring constantly to prevent lumps.
• At first, the mixture will take a while to thicken, but then it does get thicker quickly. So, keep a close eye and take it off just when it reaches almost paste consistency, similar to a pudding (see video).
• Take it off the heat and transfer into a bowl or plate (this will prevent it from cooking further).
• Cover and let cool completely. Make sure the plastic touches the surface of the tangzhong to prevent a skin.

Hokkaido Burger Buns Progress Pictures1

Hokkaido Burger Buns Progress Pictures3

Hokkaido Burger Buns Progress Pictures2

Hokkaido Burger Buns Progress Pictures4

Dough

• Add salt to the flour. Combine well and set aside.
• In a bowl of an electric mixer - add the warm milk (no warmer than 110 F) and the yeast. Combine well with a whisk.
• Then, add the sugar, milk powder, egg and cooled tangzhong.
• Add the flour and turn the mixer on medium-high speed.
• Once all the flour has been incorporated - knead for 3 minutes on medium speed.

Hokkaido Burger Buns Progress Pictures5

Hokkaido Burger Buns Progress Pictures7

Hokkaido Burger Buns Progress Pictures6

Hokkaido Burger Buns Progress Pictures8

• Then, gradually add the butter, one tablespoon at a time.
• Once all the butter has been incorporated - knead for 3 minutes more.
• The dough should now be smooth and shiny, but still fairly soft and sticky.
• Transfer the dough to a floured surface. Make a ball.
• Place the dough in an oiled bowl.
• Cover with a clean kitchen cloth or plastic wrap.
• Let rise in a warm place for 60 to 90 minutes until double in volume (this dough can be kept in the fridge overnight for up to 12 hours).

Hokkaido Burger Buns Progress Pictures9

Hokkaido Burger Buns Progress Pictures11

Hokkaido Burger Buns Progress Pictures10

Japanese Milk Bread Burger Buns

Shape the buns

• Once the dough has doubled, transfer the dough to a lightly dusted surface.
• Punch the dough - remove all the air.
• Roll the dough into a cylinder and divide the dough into portions.
• You can make 8 buns x 100 grams each or 12 smaller buns x 60 grams each (similar to dinner rolls) (see video).
• Shape each portion into a tight ball. To do this correctly, roll into a ball tucking all the seams under tightly. Then, roll the ball on an unfloured surface. The unfloured surface creates the tension we need in the dough (but, do not over roll these or you will rupture the top smooth skin).

Hokkaido Burger Buns Progress Pictures12

Hokkaido Burger Buns Progress Pictures14

Hokkaido Burger Buns Progress Pictures13

Hokkaido Burger Buns Progress Pictures15

Proof and bake

• Place the buns on a baking tray leaving enough room to rise and spread.
• Once you place the ball on the baking tray - flatten it with your fingers (this will give us that bun not ball shape as it proofs and bakes).
• Cover and let proof for 45 minutes to an hour until almost double in size.
• Preheat the oven at 180 C / 356 F.
• Egg wash - beat an egg with 2 tbsp water. Then, brush the buns with the egg wash.
• Sprinkle with sesame seeds or poppy seeds (optional).
• Bake in the preheated oven for 20 to 25 minutes.
• If the tops are getting too dark, tent them with an aluminum foil.

Hokkaido Burger Buns Progress Pictures16

Hokkaido Burger Buns Progress Pictures18

Hokkaido Burger Buns Progress Pictures17

Hokkaido Burger Buns Progress Pictures19

• As soon as the buns are out of the oven, cover them with a clean kitchen cloth. This will ensure they stay soft (see video).
• Let the bread cool for at least 15 minutes before you split these for your burgers.
• Enjoy!

Hokkaido Burger Buns

Author: Veena Azmanov

5 from 13 votes

Print Pin Rate

Prep Time: 30 mins

Cook Time: 25 mins

Proofing Time: 1 hr 45 mins

Total Time: 2 hrs 40 mins

Calories: 325kcal

Adjust Servings Here: 8 Buns

Description

The Japanese milk bread, also known as Hokkaido milk bread, makes the softest homemade burger buns you will ever have. Slightly sweet and milky, but soft like cotton. These buns are simple and easy to make.

ADJUST SERVINGS HERE - 8 Buns

Ingredients

Tangzhong

• 1/4 cup (60 ml) Milk1/4 cup (60 ml) Milk
• 1/4 cup (60 ml) Water1/4 cup (60 ml) Water
• 2 tbsp (30 g) Bread flour2 tbsp (30 g) Bread flour

Dough

• 1 batch Tangzhong prepared above1 batch Tangzhong prepared above
• 1/2 cup (120 ml) Milk1/2 cup (120 ml) Milk
• 0.75 oz (21 g) Fresh yeast or 2 1/4 tsp instant yeast0.75 oz (21 g) Fresh yeast or 2 1/4 tsp instant yeast
• 2 tbsp Sugar2 tbsp Sugar
• 1 tbsp Milk powder1 tbsp Milk powder
• 1 Egg large1 Egg large
• 1/4 cup (60 g) Butter (4 tbsp)unsalted, room temperature1/4 cup (60 g) Butter (4 tbsp)unsalted, room temperature
• 3 cups (375 g) Bread flour3 cups (375 g) Bread flour
• 1 tsp Salt1 tsp Salt
• 1/2 cup (60 g) Flour for kneading,1/2 cup (60 g) Flour for kneading,

Plus

• 1 Egg for egg wash1 Egg for egg wash
• 2 tbsp Water for egg wash2 tbsp Water for egg wash
• 2 tbsp Sesame seeds or poppy seeds (optional)2 tbsp Sesame seeds or poppy seeds (optional)

Instructions

Prepare Tangzhong

• In a saucepan, combine water and flour with a whisk until no lumps.
• Add the milk and combine well again.
• Place the saucepan over medium heat and cook this mixture for 2 to 3 minutes. Keep stirring constantly to prevent lumps.
• At first, the mixture will take a while to thicken, but then it does get thicker quickly. So, keep a close eye and take it off just when it reaches almost paste consistency similar to a pudding. (see video)
• Take it off the heat and transfer into a bowl or plate (this will prevent it from cooking further).
• Cover and let cool completely. Make sure the plastic touches the surface of the tangzhong to prevent a skin.

Dough

• Add salt to the flour. Combine well and set aside.
• In a bowl of an electric mixer - add the warm milk (no warmer than 110 F) and the yeast. Combine well with a whisk.
• Then, add the sugar, milk powder, egg and cooled tangzhong.
• Add the flour and turn the mixer on medium-high speed.
• Once all the flour has been incorporated - knead for 3 minutes on medium speed.
• Then, gradually add the butter one tablespoon at a time.
• Once all the butter has been incorporated - knead for 3 minutes more.
• The dough should now be smooth and shiny, but still fairly soft and sticky.
• Transfer the dough to a floured surface. Make a ball.
• Place the dough in an oiled bowl.
• Cover with a clean kitchen cloth or plastic wrap.
• Let rise in a warm place for 60 to 90 minutes until double in volume (this dough can be kept in the fridge overnight for up to 12 hours).

Shape the buns

• Once the dough has doubled, transfer the dough to a lightly dusted surface.
• Punch the dough - remove all the air.
• Roll the dough into a cylinder and divide the dough into portions.
• You can make 8 buns x 100 grams each or 12 smaller buns x 60 grams each (similar to dinner rolls) (see video).
• Shape each portion into a tight ball. To do this correctly, roll into a ball tucking all the seams under tightly. Then, roll the ball on an unfloured surface. The unfloured surface creates the tension we need in the dough (but, do not over roll these or you will rupture the top smooth skin).

Proof and bake

• Place the buns on a baking tray leaving enough room to rise and spread.
• Once you place the ball on the baking tray - flatten it with your fingers (this will give us that bun not ball shape as it proofs and bakes).
• Cover and let proof for 45 minutes to an hour until almost double in size.
• Preheat the oven at 180 C / 356 F.
• Egg wash - beat an egg with 2 tbsp water. Then brush the buns with the egg wash.
• Sprinkle with sesame seeds or poppy seeds (optional).
• Bake in the preheated oven for 20 to 25 minutes.
• If the tops are getting too dark, tent them with an aluminum foil.
• As soon as the buns are out of the oven, cover them with a clean kitchen cloth. This will ensure they stay soft (see video).
• Let the bread cool for at least 15 minutes before you split these for your burgers.
• Enjoy!

Recipe Notes

 

Tips for making this Japanese Milk Bread (Hokkaido milk bread) 

• Cook the tangzhong on medium to low speed so the flour has a chance to absorb the liquid - if you cook on high heat the liquid will evaporate. 
• Also, you need to stir the tangzhong continuously but not vigorously. Why? we want to avoid gluten formation. 
• The tangzhong must be a paste consistency and it gets thicker as it cools so remove it earlier rather than later. If it gets too thick and lumpy it will be difficult to incorporate in the dough. 
• Cool the tangzhong to room temperature before you add it to the dough. But do not place it in the fridge to avoid lumps. 
• Add salt to the flour, not the yeast mixture. Salt can kill the yeast. 
• Knead the dough for the time mentioned in the recipe. Using a timer works great to under or over-knead the dough. 
• Bread flour works best for this bead making it soft and chewy. Having said that, I have used all-purpose flour and it works just as well.

 

• Overnight Buns - The dough can be prepared a day in advance. Proof them for an hour on the counter then punch down and let the dough rest in the fridge overnight. Overnight proofing is a great way to add flavor to the bagels. The next day, let the dough come to room temperature before you shape and bake them. 
• Storing Burger Buns - Burger bun do freeze beautifully. Cool the baked buns then place them in a freezer-safe storage bag. These can be frozen for up to a month. 
• Kneading the dough - If possible use an electric mixer because the dough is soft and sticky. 
• Bread machine - buns can be easily made in a bread machine. Pour all ingredients in the pan set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes - continue with the recipe as shown above. 

Recipe adapted - Adapted from King Arthur Flour, The bread bakers apprentice, Flour water salt and yeast

 

 

Equipment

Kitchen Scale

Meas Cups and Spoons

Stand Mixer

Nutrition Information

Calories: 325kcalCarbohydrates: 48gProtein: 10gFat: 10gSaturated Fat: 5gCholesterol: 60mgSodium: 376mgPotassium: 139mgFiber: 2gSugar: 5gVitamin A: 292IUCalcium: 71mgIron: 1mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

Tips for making perfect bread every single time.

1. Measure all ingredients ahead of time, so you don't forget anything at the last minute.
2. For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
3. The liquid (milk or water) must be warm (not hot) - about 110F. If the liquid is too hot, it will kill the yeast. Similarly, if the liquid is too cold, it will not activate the yeast.
4. Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry date on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go. If not, it's best to buy fresh yeast or check the temperature of the milk.
5. Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour then add the yeast mixture.
6. A soft loose well-hydrated dough is not necessarily a bad thing. Often, it will give you a soft puffy bread. So, don't be tempted to add more flour than mentioned in the recipe.
7. Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker.
8. Leave the dough at room temperature to rise until double in volume. While not recommended, when in haste, you can place it in a warm (30 C / 75 F- not hotter) oven this will expedite the rise.
9. Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
10. Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.

Frequently asked questions

How do you reheat these burger buns?

My kids warm a single bun in the microwave for 30 seconds or more as necessary.
If I am reheating a whole batch of buns, I like to place them (room temperature) in baking tray wrapped with foil and bake them for 10 to 15 minutes. The foil prevents them from drying out.

Troubleshooting

Why did my dough not rise?

Most often the simplest explanation for this is that the liquid (milk) used was not warm. You need the liquid to be no more than 110 F/ 41 C. Hotter than that will not activate the yeast. In some cases, it could also be that the yeast was old and not good.

My burger buns were not soft? They were dense.

If you add too much flour to the dough the buns will be dense, not soft. You want the dough to be soft, elastic, and still slightly sticky when kneading. Follow the recipe and look at the video to see my consistency of dough.

My burger buns deflated when baking?

Prove the buns for only 45 minutes or until just almost double in volume. They will continue to rise some more in the oven when baking. If you overproof the buns they tend to rise and deflate when baking.

Why are my buns flat?

Again if you over-proof the buns before baking they will rise and deflate giving you flat hamburger buns.

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