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Homemade Burger Buns Recipe

These soft, fluffy burger buns are made with a tangzhong starter for extra tenderness, then brushed with a buttery egg wash for a glossy golden crust.

Recipe by Joshua Weissman· Structured by ReelsMeals

From: Instagram(view original)

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Homemade Burger Buns Recipe

Prep Time

30 min

Cook Time

20 min

Servings

From Joshua Weissman on instagram.com · View the original →

Ingredients

  • 4 Tbsp whole milk or unflavored almond milk
  • 2 Tbsp water
  • 2 Tbsp bread flour
  • 1/2 cup whole milk or unflavored almond milk
  • 1 Tbsp instant yeast
  • 2 1/2 cups bread flour
  • 2 1/2 Tbsp granulated sugar
  • 1 tsp fine sea salt
  • 1 large egg
  • 1 large egg yolk
  • 3 Tbsp unsalted butter
  • cooking spray
  • 1 large egg
  • whole milk
  • butter

Instructions

  1. 1
    Whisk the milk, water, and bread flour together in a small saucepan. Place over medium heat and continuously whisk until the mixture thickens into a smooth paste (tangzhong). Transfer to a small bowl and set aside to cool slightly.
  2. 2
    Warm the remaining milk to 95°F (95°F). Whisk in the instant yeast until fully dissolved, then let the mixture sit in a warm place for about 8 minutes to activate.
  3. 3
    In the bowl of a stand mixer, whisk together the bread flour, granulated sugar, and fine sea salt. Attach the dough hook and set the mixer to low speed. Slowly stream in the milk‑yeast mixture, mixing just until combined.
  4. 4
    Add the tangzhong paste, the room‑temperature egg, and egg yolk. Increase the mixer to medium‑low and mix until the dough is uniformly combined, stopping occasionally to scrape down the sides of the bowl.
  5. 5
    Gradually add the softened butter in small pieces, ensuring each addition is fully incorporated before adding more.
  6. 6
    Knead the dough on medium‑low speed for 5–8 minutes, or until the dough becomes smooth, elastic, and pulls away cleanly from the bowl sides.
  7. 7
    Lightly grease a medium bowl with cooking spray and set aside.
  8. 8
    Turn the dough out of the mixer, gently fold the sides toward the center to form a ball, then place seam‑side down on a clean work surface. Roll the dough into a tight, smooth ball and transfer it to the greased bowl. Cover with a damp towel and let proof in a warm area until doubled in size, about 1 to 1.5 hours.
  9. 9
    Punch the risen dough down and turn it out onto a lightly floured surface.
  10. 10
    Using a bench scraper, divide the dough into 6 equal pieces (approximately 95–105 g each).
  11. 11
    Shape each piece into a tight bun: place a piece in the center of the board, stretch and fold the edges toward the center, flip seam‑side down, then pull the dough toward you while keeping contact with the board to create surface tension. Rotate 90° and repeat the pull‑fold process two more times until a smooth, taut ball forms.
  12. 12
    Line a rimmed baking sheet with parchment paper and lightly grease the parchment. Place the shaped buns on the sheet, spacing them 2.5 in (6 cm) apart.
  13. 13
    Cover the tray with another inverted rimmed sheet to prevent the buns from drying out.
  14. 14
    Let the buns rise at room temperature for an additional 1–2 hours, or until they have doubled in size.
  15. 15
    Preheat the oven to 375°F (374°F).
  16. 16
    Whisk together the large egg and a splash of whole milk to create an egg wash.
  17. 17
    Gently brush the tops of the risen buns with the egg wash.
  18. 18
    Bake the buns for 16–18 minutes, or until they are deeply golden brown. Remove from the oven, transfer to a cooling rack, and immediately brush the tops generously with melted or browned butter. Allow the buns to cool completely before serving.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Make tangzhong first

Whisk milk, water, and flour, cook to a smooth paste, then let it cool slightly before adding to the dough.

Warm milk for yeast

Heat the remaining milk to 95 °F (35 °C) before whisking in the instant yeast and letting it activate for about 8 minutes.

Brush before and after bake

Brush the risen buns with an egg‑milk wash before baking, then immediately brush with melted or browned butter after removal.

Cover during final rise

Cover the tray with an inverted rimmed sheet while the buns rise the second time.

Tags

DinnerBreadBunsBaking

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Cooking context

50 min estimated total time for 6 servings.

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Frequently asked questions

How long does it take to make Best Homemade Burger Buns?
About 50 minutes in total: 30 minutes of prep and 20 minutes of cooking.
How many servings does this Best Homemade Burger Buns recipe make?
This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.
Where does this Best Homemade Burger Buns recipe come from?
It was shared by Joshua Weissman on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.