Super Soft Eggless Bakery Style Burger BunsVeg
Elevate your home cooking with these super soft, bakery-style burger buns. Using an ancient Japanese tangzhong technique, this eggless recipe creates perfectly moist and fluffy bread every time. With simple ingredients like plain flour, milk powder, and butter, you can achieve a professional finish at home. Ideal for your favorite burgers or enjoyed fresh with butter, these buns are a must-have addition to your baking repertoire. Simple, delicious, and incredibly tender.
Ingredients
For the Roux (Tangzhong):
1 tbsp Plain Flour
6 tbsp Water
For the Dough:
300 g Plain Flour
3 tbsp Milk Powder
3 tbsp Sugar
1 tsp Salt
2 tsp Dry Yeast
½ cup + 2 tbsp of Water
1 cup Butter
For Finishing:
Milk : For the wash
Melted butter : For brushing after baking
Sesame seeds : For topping
Instructions
1
In a pan over low heat, whisk together the flour and water.
2
Cook continuously until the starches gelatinize and the mixture starts leaving the sides of the pan. Transfer to a bowl, cover with cling wrap, and let it cool completely.
3
In a large mixing bowl, combine the plain flour, salt, milk powder, and the majority of the sugar. Mix well and set aside.
4
In a separate vessel, combine lukewarm water with the remaining sugar and the instant dry yeast.
5
Stir well and let it sit in a warm place for about 10 minutes until it becomes frothy.
6
Pour the yeast mixture and the cooled roux into the bowl of dry ingredients.
7
Knead by hand until a rough dough forms. Transfer the dough to a clean work surface and knead for 2–3 minutes until smooth and pliable.
8
Incorporate the cubed butter and continue kneading for another 7–8 minutes until the fat is fully integrated and the dough is soft but firm.
9
Place the dough in a bowl, cover with cling wrap, and let it rise in a warm spot for 1 hour.
10
After the first rise, knock the dough down. Move it to a work surface with a light dusting of flour and knead for about a minute.
11
Divide the dough into 5 or 6 equal portions. Smooth each portion into a tight, slightly oval-shaped ball.
12
Place the shaped dough balls on a baking tray, cover with a damp muslin cloth, and let them proof for another hour.
13
Brush the proofed buns with a milk wash and sprinkle with sesame seeds. Bake in a preheated oven at 200°C for 15 minutes.
14
Once baked, brush the hot buns with melted butter and cover them with a damp cloth while they cool completely to ensure a soft texture.
