Homemade Hamburger Buns - Hokkaido Buns
Coooking Temperature: 375°F /190°C / Gas Mark 5
Calories: 16
Adjust Servings Here: 8 Buns
Description
The Japanese Hokkaido milk bread makes the softest and easiest homemade hamburger buns you will ever have. Slightly sweet and milky, but soft like cotton. Amazing on its own, perfect for breakfast, lunch, or dinner, and of course, your hamburger sandwiches.
Ingredients
Tangzhong
- 60 g (¼ cup) Milk
- 60 g (¼ cup) Water
- 45 g (45 g) Bread flour
Dough
Plus
- 1 med Beaten Egg with 2 tbsp water for egg wash
- 2 tbsp Sesame seeds or poppy seeds (optional)
Instructions
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.60 g Milk, 60 g Water, 45 g Bread flour
- Take it off the heat and transfer to a bowl or plate. Cover and let cool to almost room temperature. Make sure the plastic touches the surface of the tangzhong to prevent a skin.
Dough
- Yeast mixture - In a bowl of a stand mixer, add the lukewarm milk (no warmer than 110 F) and the yeast. Combine well with a whisk. Then, add the sugar, milk powder, egg, and cooled tangzhong.320 g Warm milk, 7 g Instant yeast, 30 g Sugar, 30 g Milk powder, 50 g Egg
- Combine - Add the flour and salt. Combine well on medium-high speed for 2 to 3 minutes until all the flour is well incorporated.680 g Bread flour, 13 g Kosher salt
- Knead - Continue to knead on medium speed for 6 to 8 minutes. Then, add the butter and continue to knead for 3 to 4 minutes more until you have a soft, smooth, and elastic dough.60 g Butter
- Bowl - When the dough is soft and shiny, but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Rise - Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.
Shape the buns
- Punch - When the dough is doubled in volume, transfer it to a well-dusted floured surface. Punch down and reshape into a ball. Then, roll it into a small log.
- Divide - Using a dough scraper, divide this log into smaller portions. You can make 8 buns x 100 grams each or 12 smaller buns x 60 grams each (similar to dinner rolls).
How to shape hamburger buns
- Hold each piece of dough in your hand and gather all the seams together. Pinch the seams at the bottom, then place the ball on a non-flour surface while still holding it in your hand.
- Loosen the grip on the dough and roll it back and forth into a tight circle against the work surface. You will feel the dough become tight and smooth.
- Tray - 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.
Proof and bake
- Proof - Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 45 minutes until almost doubled in size.
- Oven - When the rolls are almost doubled in volume, at about 30 minutes, preheat the oven to 375°F / 190°C / Gas Mark 5.
- Eggwash - Brush the buns with egg wash, milk, or cream. Sprinkle with sesame seeds or poppy seeds (optional).1 med Beaten Egg with 2 tbsp water
- Bake for about 22 to 25 minutes until lightly golden on top. When baked, brush with melted butter.2 tbsp Sesame seeds
- Take them out of the pan and cover them with a clean kitchen cloth for at least 5 minutes to keep them soft.
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
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