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*
The bun is the most important as the burger can have whatever you want on it. The meat portion is also different as people season them differently as some like plain salt and pepper on top before cooking while others, like myself, basically make a meatloaf patty as I have sauteed onions, mushrooms, Worcestershire sauce, eggs added into my burger meat. I then top it with maple glazed bacon, ham, an over medium egg, garlic aioli and cheese. However, if the bun is bad, your burger isn't gong to taste as good.
@@Epsicronicsanybody who measures stuff on a scale when cooking/baking? this way you don't have to use a measuring cup, you just go straight to the bowl. i do this sometimes, and i'm from europe.
Yes, but he converted volume to weight, which is weird, so I just stuck with ml instead of grams. The density is fairly similar, so the effect shouldn't be too devastating. @@petervarga1207
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. 🙏🏽❤️
Congrats Jùlio!! I'm so happy for you and so proud of you :) Much love from Canada. If I ever come to Mozambique I will make it a mission to visit your restaurant :)
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.
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.
Ads are often RUclipsr’s main source of income. With the content essentially being free ads aren’t necessarily something that should be regarded as “refreshing” when they’re not there.
αυяιε ℓ. When there are ads every 1.5 minutes, I think it is refreshing to see only one or two. Did I say I was opposed to ads entirely? No, so cheers for your input 😊
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 😋
@@myusername570 i just did them for the second time had this problem, dough was sticky unlike the first time they were two differences, milk was a bit too hot when i added the yeast and the unsalted butter, recipe says softened (which i did the first time) but this time it was melted but not hot, which i measured it before melting it i'd say it was because of the butter but my advice is follow the recipe as best as you can
@bababoy8845 I just tried for the 3rd or 4th time and got the best result yet. Biggest change was temps of milk and water closer, and mixing for longer than I ever had. I did a double batch and my standmixer was pretty warm by the end of it. Probably a good 10ish mins on speed 2.
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.
Lucas Ritchie if there is a video, I’ll always watch it. But constantly rewinding or fast forwarding a video while baking isn’t always easy especially if my phone turns off. Having a piece of paper to read and refer back to is best. This is a great recipe. I ended up watching and typing the recipe into google docs for my own benefit. Ppl usually write out a recipe with the method if they want ppl to try out the recipe. But maybe that’s just me.
dont trust the gram measurments they wrong half a cup of milk is 90 gram not 120 just used 120 and my dough is way too sticky now needed to add extra flour
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!!!
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.
@@luisvilleda4616 Honestly if your rolls came out anything like biscuits then you did something wrong lol. The tray of water would not have saved them. It's all good, it happens. I made flat italen bread last week, I did something wrong lol :)
Just did this with all-purpose flour and hand kneaded the dough. It worked out incredibly! I recommend this recipe to anyone looking for awesome buns 😏
@@nursyafiqahlee26 just keep kneading until the consistency matches that of the video (a ball that can come together on a floured surface and is “nice and smooth”). It took me around 12-15 min, but obviously it is dependent on how hard you’re kneading. Happy bun making :)
@@nursyafiqahlee26 To correct myself and I know it’s unconventional, but I kneaded the dough in a metal bowl not on a floured surface. Hopefully it works out. Best of luck
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.
I've made this recipe three times and had to add 1/2 cup more flour to the dough each time. With that addition, they were fabulous. Love having these amazing buns to share with my friends.
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
Wow, you spent all that time making buns to put a fake burger on it? Must have a lot of time on your hands. Good for you. I'll just eat a salad if I don't want beef.
@@Alexander_Meyer It's like a ToFurkey, just eat something else. Like the Keto people making Cauliflower pizza crust. Going a long way to make something "fake" to hit some emotional memory of something. People want to change their diets, whether for health, ideology, or other factors, but want to hang on to some resemblance of what they either used to eat, or wanted to eat. It is their right to do so, not going to argue that. I just see it as chasing your tail. But at the same time, if someone spent three hours making this recipe for a pimento cheese sandwich, I would say fine. So maybe a little bias on my part. But to each, his own.
Hey so quick tip here: if your house is kinda cold or you don't have a fermentation box thingy, use your microwave to heat it up (without the dough inside, maybe heat your food or something) then stick your dough inside of the warm microwave. Obviously it's gonna slowly cool down but it's gonna be a lot warmer due to the residual heat and close microwave.
Did the microwave trick today (our rental oven doesn’t have a light so that method isn’t an option…) and it worked like a freaking charm. Genius. Thanks for commenting that. Total game changer for me.
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.
@@everythangskylarraiyn8132 All purpose flour should work for anything, hence the name, bread flour just has a little more protein making it a little better but not much different
Man, I have to literaly salute to you. I'm baking my own burger buns for couple of years, but this is total game changer. Just finished first batch, and I do not have words for it. The look, consistency, taste, totally awesome! Thank you.
I made these ONCE, posted them on Facebook, and everyone once in a while I’ll just go back in my photos and look at ‘em. Sometimes, when burgers come up in casual conversation with a distant friend, THEY will bring up the buns they saw on my Facebook feed. They are beautiful and amazing. MAKE THESE. CHANGE YOUR LIFE TODAY.
A tip for people who don't have a stand mixer: just mix all the wet ingredients at once. Don't bother using softened butter and adding eggs at a different time. Just melt the butter into milk, but not hot enough to cook the eggs, then whisk eggs then add those, then mix in the tangzhong while it's still warm. Just make sure the whole mix is cool enough for the yeast and add that to either the wet mix or the flour. Also I don't even bother dusting the table or my hands with flour. I just deal with the mess while I'm kneading for ten minutes and use a bread scraper to scrape it off my hands and table occasionally. Letting it rest a few minutes after ten minute knead will of course help the stickiness of it plenty.
Problem with this suggestion: The butter is added near the end for a reason. lipids inhibit gluten development, so if you do this, it will take longer to proof properly and will have less chew. Obviously whether or not this is wanted is preference, but your suggestions will not result in the same end result as if you followed this recipe as directed. I would suggest using melted better though for convenience. But only if you are using a mixer or the dough setting on a bread maker. You need to stream it in a little at a time towards the end, letting it incorporate before you add more (if you add too much too quickly it'll cause the dough to smack up against the walls of your vessel and splash melted better everywhere). If you, like me keep your butter in the fridge it is way more convenient than having to remember to take the butter out a couple hours before you need it.
Yo i did it that exact way But it was wayyyy too fucking wet Maybe our european eggs are bigger, had to add about 30-50g more flour to even get anywhere
@@albertni1504 same here, they're in the oven now and honestly they still came out flat, I have no idea what exactly went wrong, it felt impossible to kneed it by hand
I made these today! Kneeded by hand because I don't have a stand mixer. FYI it will be INCREDIBLY sticky even after kneeding the butter into it but that's fine, after it has risen it will lose the stickiness. They turned out great! Thanks for the tutorial Josh :)
Just tried this out and the buns are so good!! I swapped all purpose flour for the bread flour since thats what I had available - still turned out delicious. Thanks Joshua!
These are seriously heavenly. Living in asia its not easy to find a great upscale burger. But I just made a burger that seriously is one of the best I have ever had in my life thanks to this.
I made these buns today for the Popeyes sandwich but better recipe and these buns are fire and easy to make! I made them without a standing mixer. A couple of tips: 1. The dough may seem too dry at first. Just trust the process. 2. The dough may seem too sticky. Just trust the process. Keep kneading. It will come together and be perfect. I plan on making more and freezing some for later. No need to ever buy burger buns again! Thanks Papa!
I've been making my own burger buns for years, last Saturday I tried your recipe...OMG they were so good, Literally the PERFECT BURGER BUNS I've ever had, thank you so much for sharing your recipes with us
Just made this following the EXACT recipe (using weighted measurements on a digital scale) and THEY ARE PERFECT. Seriously, they are the buns of my dreams, soft and just slightly sweet, but with enough structure to hold up to a burger.
@@emmalynn5870 It was more sticky than his but mainly it just wasn't pulling up onto the mixer attachment like his its so annoying and did it turn out well
@@emmalynn5870 Check the protein content in your flour, it may be a little weak for breadmaking. You want somewhere around 11 or 12g of protein per 100g of flour.
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..
just tried. it...... WAS THE BEST EVER.... a little. tip ... if ever the dough becomes a bit. sticky its not a. problem just add some flour on your work. surface and on your hands
Can confirm these buns are absolutely incredible. I felt like a professional baker with how amazing they tasted, and it was only my first time baking literally ever 😂😅
@@Bosua.TV12 Hey there, my recipe isn't any different from the video. I'm just confirming that they come out soft and fluffy every time. I brought these to Christmas dinner stuffed with a square of white chocolate and they were the favorite dessert. I might be able to help you troubleshoot if you're having problems though! :)
The ultimate life hack is to use this dough recipe for cinnamon rolls, I double the recipe and it makes 12 giant rolls 🤤 people that don’t even like cinnamon rolls have told me they adore mine, thank you JOSH!
Just made these buns....I got to say - these are the softest, prettiest, best buns for burgers. I also don't see the point in sesame seeds on burger buns, so Joshua... You are the bun god.
Literally just made these buns and WOW!!!! Sooo soft, tender and delicious. Definitely a keeper. I don’t know if my kitchen was just extremely humid but I did add a lot more bread flour during the kneading stage since the dough was so sticky and not pulling from the edge of the bowl. Turned out perfectly regardless. YUM THANK YOU
We wanted burgers last night for dinner and I realized I don't have buns. i knew Josh would help :) these buns came out beautifully. my daughter ate a couple just plain on its own when they were warm. this recipe def goes into my recipe box. thanks again, Josh!
Currently waiting for my dough to rise. Never made homemade bread before, but I’m in quarantine for COVID-19 and I wanna know how to make hella bread before the apocalypse starts
I made these last night. They were fantastic. I ended up with 6 buns that were ginormous! I had to make 3/4 lb beef patties to fill the bun. Next time I'll use the same recipe but shape the dough into 8 buns instead of 6.
Ok. Made these last night, and they are awesome! Been using Brioche buns in the restaurants I've worked in for years, and these are way lighter and fluffier! I'm going to try to incorporate the Tangzhong into some other bread recipes. Thanks Joshua!
JOSH!!!!!!! I just did these burger buns and made my burgers. I MUST SAY….I WILL NEVER EVER BUY STORE BURGER BUNS AGAIN!!!!! Thank you so much for you tutorial.
Okay I just made these and damn, these are soo good. I made them by hand and as some of the comments say the dough is ridiculously sticky, but keep kneeding and add a little bit of flour extra and to your work surfaces and you'll be fine
@@musclesfrombrussels482 I gotta admit though, it kept being super sticky. It didn't want to get off my fingers and it kept sticking to the bowl for a LONG time. But in the end it's gonna be all right, make sure to flour your work surfaces very good to keep it from sticking!
Best burger bun I have ever made, and I've made many. I divide it into 8 or even 10, with perfect results. They will proof long enough to make up for the difference in size, and end up even fluffier. Every time I have served them, literally every single person asks where I bought them, then don't believe me when I say "I threw them together earlier today". They freeze great, and come back to life if you toast them cut side down with a bit of butter in a pan. Thanks Josh!
These burger buns are amazing. I've made them many times, and I use almond milk and vegan butter--still amazing. Today I made the recipe on the "dough" function in my bread machine and the buns turned out just perfect. I put the milk, tangzhong, salt, sugar, eggs, and butter in first, followed by the flour and then the yeast. After the dough had mixed and proofed (an hour and 40 minutes), I shaped the buns and let them rise for 1.5 hours. The result was identical to the multi-step method outlined in Josh's vido. It's a real time-saver--I highly recommend the bread-machine method.
@@nvytebhygtvbvtyebr I've made them without the egg at all; I think I added a bit more almond milk. They were good, but not as lush as the ones with egg.
You are a walking culinary school by yourself! Beside your knowledge you explain everything with every single details and make it looks so easy. Much respect 🙏
I made these, and I'll say that these were the best burger buns I've ever had in my life. Follow the recipe and instructions exactly, you'll love the results
I love these!!! Just got my first batch out of the oven, they are PERFECT. I gotta say, I had to knead by hand and i swore to myself that if these buns don’t turn out to be the best ones i ever had I will not try to be adventurous in the kitchen ever again. It was worth all the effort I swear! Thank You for this amazing recipe ❤
I was right with you, I was ready to give up the bake (aside from my normal few things: crazy cake, biscuits and quick cobbler cakes), but this has changed my mind and added a new bake to my arsenal. Was so happy they turned out right!
I made these last weekend, replacing the butter with ghee and saying they were amazing is an understatement. Not only did they taste absolutely glorious, everyone was almost in tears and my ego could barely handle all the praise. And also not unimportant: I topped it with ketchup, dijon mustard, homemade pickles, caramelized onions, a smash burger with cheese, arugula, roasted portobello mushroom and a sunny side up egg and IT DIDN'T FALL APART AT ALL. Not a single slip up until the last bite for all involved. So thank you so so so much papa, I will not forget this.
I have come back to say, THIS is my new favorite bun recipe. My gosh can’t believe how soft it turned out. I’m gonna protect this recipe for the rest of my life
Never heard of tangzhong before finding this recipe yesterday. Used my sourdough starter discard for the tangzhong-just for an experiment. It smelled terrible, but I made them anyway-without expecting much. They turned out great! Love your vids. Thanks!
Made these yesterday by hand. To all those wondering about the amount of flour, trust me that it all comes together in the end if you just continue to work the dough. I thought it was all over when I added the butter, but a couple of minutes of work and I had this beautiful yellow ball that just had to proof. End result was exactly is shown in the video - easily the best buns we've had at home.
@@tinaong4422 yes I did everything by hand. I'm not sure if my tangzhong was "perfect", but all ingredients did come together eventually. I think it was around 10 minutes of work with the dough, excluding any time cooking the tangzhong. Hope that helps!
Just made these with smash burgers and they were amazing!! This was my first time making buns and this recipe was very easy to follow. However I couldn’t get my hands on any bread flour.... So I used a mix of all purpose and wheat flour. Worked out great. Thanks for the recipe I love your channel!!
I made these buns twice so far. Once with Bread flour & another with Pizza "All trumps" flour. They taste & smell amazing. These buns put the store-bought buns to shame. I had to use 340g-350g of flour even though the recipe calls for 320g. Thank you so much.
I’ve made this recipe twice - gorgeous buns, Josh! I will say, both times I measured by weight but needed to add almost a cup of extra flour to get the dough to come together (I use Gold Medal bread flour which is 10% protein). Thankfully I could just rewind and see the exact consistency to target - smooth, loose, and tacky to the touch. Thanks buddy.
glad i saw ur comment because i had the same issue where my dough was still pretty wet, that half cup helped made it better, and I was using wheat bread flour instead cos I bought totally forgot to get bread flour
You probably needed more flour because 10% protein is not considered “bread flour”. Bread flour has 11 - 13% protein content. I used Five Roses Canadian all purpose flour, which has 13% protein even higher than King Arthur’s bread flour (12.7%).
tuve el mismo problema, probé con harinas con poca proteina y con mucha proteina y tuve el mismo resultado, mi solución fue hacerlo con harina muy refinada (baja proteína) y agregar 100 gramos más de lo que dice la receta
I don't know if you'll see this but I have to thank you. I've been on myself to bake some bread after baking for years, but I'm so intimidated by it. This is my first real attempt at it and they're perfect. I know it's beginner's luck and you're profess. instruction, but this is what I needed to light the fire under myself. So thank you Josh
falias4 wish I saw this comment 10 mins ago lol. I made the egg wash before letting the buns rise. And by the time my buns had risen, the egg wash was cold (bc my house was cold). Such a shame, the buns took a while to rise.
@@mpcrt6512 how cold is it in your house? :D in the end it's about the temperature difference between your buns and eggwash.. maybe you kept your buns too warm? if they rise too fast it's not that good either.
@@falias4 It was pretty cold in my house today, seeing as it's winter and I didn't have the heater on. But when I started making the buns, the house was room temp. Temp dropped quite a bit from when I started making the buns and when I finished
this is my third time attempting his recipes, they always turn out IMMACULATE. im still waiting for my dough to proof. update: agin, they came out perfect. exactly like his. also, my dough was super tuff and sticky when it was kneading on the mixer, but a few more minutes of kneading made it came out perfect!!
@@Kwanarta82 same here! So I added some more flour till it came together a bit more. It’s resting now. Hope it turns out ok...wonder if it’s because of the humidity here. I followed his measurements exactly.
These are awesome. The only thing that I changed, was using my sourdough for the yeast and allowing for more rise time accordingly. Amazing!!! We used them for pulled pork sandwiches from the pork shoulder that was cooking all day. Perfect pairing. The taste and texture are matched only by their beauty. Once again people think I’m all legit, just because I glean from the best and replicate it. Props to you and this channel. 🙏🏽
Thebular1337 Honestly that is such an invaluable skill. Being good at that makes you good at a lot of baking/cooking things. So happy you’ve got it down now!
Joshua recipes are incredibly solid if you don''t cut the corners. Last week I did cinnabon buds for pub party and people still give me thumbs up for it. Even chef from restaraunt above asked for a recipe. These buns are 10 minutes from being ready and they already look like a treasure. Love U man
I know I'm late. I've watched this video before, but I finally got to making these. They turned out completely awesome! The butter finish got my fingers greasy a little, but these tasted amazing...
I just finished making these. I don’t have a mixer, so was a ball ache to knead by hand. The dough was sticky as f***, they looked lumpy as hell when I portioned them up, and was consigned to accepting they would be terrible. How wrong I was. Possibly the best bread I’ve baked, and 1000x better than any store bought burger bun (except maybe Martin’s Potato Rolls, but not far off). Josh, you little legend.
These are absolutely AMAZING. Hands down, the best burger buns I have ever eaten. I am 13 years old, and I spent a whole day making these for a meal for my parents. They LOVED it! I really recommend this recipe, and if a 13 year old can make it, anyone can!
Literally u became my favorite RUclipsr since i found you i am just very thankful. I am trying to become professional cook and your videos are helping me out thanks Wish u all the best ❤️
Make on same day, Making dough takes 1 hour then let rise for 2 hours. Take out and make bun shapes, takes 30 minutes. Rise for 2 hours. Add more: Butter Backing Powder Make smaller buns Start 1:35 1:35 Tangzhong 2:11 Yeast Mixture 2:25 Making the Dough (Dry Ingredients) 2:40 Stand Mixer/ Big Bowl 2:50 Add Mix and Yeast Mixture 2:58 Add Tangzhong And Eggs and Yolk 3:18 Add Butter bit by bit 3:32 Knead the Dough until it is smooth 3:35 Put the Smooth Ball of Doug in a lightly greased bowl for 2+ hours 4:15 Take Dough out and Punch it 4:20 Flour your Work surface and divide the dough into equal parts (95g to 105g each) 4:40 Shaping each Ball 5:38 Let each ball rise on a Baking Tray for 2 hours with a Baking Tray or Plastic Wrap over it 5:52 Put Egg Wash on each ball 6:20 Place in 375 F or 190 C oven for 16 to 18 minutes 6:31 Brush Each Ball with melted butter 6:36 Finish
I've made this recipe several times and I always end up eating these toasted with some butter and nothing else. They're so good, if you're thinking about making these, I have two words. DO . IT.
"they're a mix of a brioche dough and my hokkaido milk bread recipe" this made me think that it would be a good idea to make french toast out of a loaf made from this dough, have you thought about trying that? great video btw
French toast works beast with day old stale bread, this would negate any potential benefits of the hokkaido method in my opinion. You're way better off just using a fully enriched dough like a brioche because it just has so much more flavour than the hokkaido bread. Not that it would be bad, it would still be better than using say a white bloomer loaf.
Since visiting Japan I tried nearly every recipe I could find and translate to make my own Shokupan (Tangzhong method) and believe me, it makes an absolutely fabulous toast or - when a bit stale - french toast, just don't soak it too long.
You can do this with just water instead of milk. I was out of milk and took a chance! Also I use SAF yeast instead and and mix it in with the flour instead of mixing it with the liquid. They turned out just the same! Thanks Josh!
This recipe is easy to follow and the results are amazing. This is the second time I make them (this time I doubled everything) and once again they look, smell, feel and taste fabulous. I used 2% milk instead of whole milk and that seems to be fine. Happy baking / bbqing 😋
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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*
I mean... He's not wrong...
The meat and bun are the constant here. Just like toppings cravings change.
🤑🤑🤑🤑🤑
The bun is the most important as the burger can have whatever you want on it. The meat portion is also different as people season them differently as some like plain salt and pepper on top before cooking while others, like myself, basically make a meatloaf patty as I have sauteed onions, mushrooms, Worcestershire sauce, eggs added into my burger meat. I then top it with maple glazed bacon, ham, an over medium egg, garlic aioli and cheese. However, if the bun is bad, your burger isn't gong to taste as good.
@@saysoun752 Potato tomato. Is a burger a burger without a bun, or is it meat with salad and condiments?
I'm from Europe and THANK YOU FROM THE BOTTOM OF MY HEART for including both imperial and metric measurements in your explanations!
Чел, украина это не европа
@@JaSmiNEtherlands let them think that way
Yeah it's super useful although you can tell they were written by an American because who in God's name measures milk in grams.
@@Epsicronicsanybody who measures stuff on a scale when cooking/baking? this way you don't have to use a measuring cup, you just go straight to the bowl. i do this sometimes, and i'm from europe.
Yes, but he converted volume to weight, which is weird, so I just stuck with ml instead of grams. The density is fairly similar, so the effect shouldn't be too devastating. @@petervarga1207
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.
🙏🏽❤️
Congrats Jùlio!! I'm so happy for you and so proud of you :)
Much love from Canada. If I ever come to Mozambique I will make it a mission to visit your restaurant :)
All the best man!
What is your instagram
Damn
Hi I m from mozambique too. Which city are u from. I m in maputo
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.
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.
Thank you
Not all heroes wear capes
Tysm
Thank you
I'm appreciate
It’s strange living in Josh’s kitchen cabinet, but I am learning to cope. It smells great but I still miss my family.
But I mean...the cooking instructions are bar none
Didn't know I had neighbors. I'll have Josh bake you a pie
I definitely do not miss my family
Cabinet life. . . for life. . .👍
Which shelf are you on? We should know our neighbors.
Wesley hi neighbour, I’m from the other cabinet ! Likewise I’m feeling good here , sometimes homesick
Side note: anyone notice and appreciate the lack of ads? Refreshing 👏
Laughs in RUclips Premium
Ads are often RUclipsr’s main source of income. With the content essentially being free ads aren’t necessarily something that should be regarded as “refreshing” when they’re not there.
αυяιε ℓ. When there are ads every 1.5 minutes, I think it is refreshing to see only one or two. Did I say I was opposed to ads entirely? No, so cheers for your input 😊
I was a little sad reading this comment despite misreading "aids"
Sarah Wilson Idk, I wish he would get some ad revenue, the man deserves it
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 😋
I make the buns also right now and the dough is sticky as fuck. hope that after it rises it loses on stickiness.
Did you ever figure out what caused the stickiness? I just tried it from the cookbook and it was also insanely sticky.
Lol doing this right now with the same Problem as both oft you
@@myusername570 i just did them for the second time
had this problem, dough was sticky unlike the first time
they were two differences, milk was a bit too hot when i added the yeast and the unsalted butter, recipe says softened (which i did the first time) but this time it was melted but not hot, which i measured it before melting it
i'd say it was because of the butter but
my advice is follow the recipe as best as you can
@bababoy8845 I just tried for the 3rd or 4th time and got the best result yet. Biggest change was temps of milk and water closer, and mixing for longer than I ever had. I did a double batch and my standmixer was pretty warm by the end of it. Probably a good 10ish mins on speed 2.
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.
I don't know why he included the ingredients but not the method. yeeshhh...
L. F. Bc he shows u in the video
Lucas Ritchie if there is a video, I’ll always watch it. But constantly rewinding or fast forwarding a video while baking isn’t always easy especially if my phone turns off. Having a piece of paper to read and refer back to is best. This is a great recipe. I ended up watching and typing the recipe into google docs for my own benefit. Ppl usually write out a recipe with the method if they want ppl to try out the recipe. But maybe that’s just me.
@@kindredspirit102 not just you. It's why I wrote it down. lol
dont trust the gram measurments they wrong half a cup of milk is 90 gram not 120 just used 120 and my dough is way too sticky now needed to add extra flour
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!!!
I had to knead by hand, it wasn't catching on my dough hook and I was like... Wtf? So I kneeded it by hand and yup, it worked!
Same thing happened to me!
Same!
@@heavens.sorrow was having the same issue. Sprinkled in about 20g more flour while it was mixing, and that seemed to do the trick.
I kept kneading and it still didn’t come to together. It was still so sticky so ended up having to add more flour.
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
Holy shit me too !!! she asks me to make these everytime we eat bbq.
Glad i'm not the only one making these !!!😄😄😄
Bet it works out too if ya wanna impress your boy/ gurl
carla ruiz What flour did you use?
@@cecegure7684 my wife is crazy about these buns 😀
@@maje5459 you can pretty much use any
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.
i remember asian movie about cucumber bread... putting wine inside the oven
Damn! I didn't see your tip before. My buns ended up a little like biscuits.
@@luisvilleda4616 Honestly if your rolls came out anything like biscuits then you did something wrong lol. The tray of water would not have saved them. It's all good, it happens. I made flat italen bread last week, I did something wrong lol :)
0 effect
Burger King: We have the best burger buns....PERIOD
Josh: OPEN the counter door!!!!!
Burger King buns are a joke
Hold my KitchenAid stand mixer
Burger King in general is disgusting
WIth a bunch of bromate.....which will give you early ED
i must be out of the loop cause every bk ive seen use commercial buns from the store
Just did this with all-purpose flour and hand kneaded the dough. It worked out incredibly! I recommend this recipe to anyone looking for awesome buns 😏
hai, can i know how long did u knead it? thank you
@@nursyafiqahlee26 just keep kneading until the consistency matches that of the video (a ball that can come together on a floured surface and is “nice and smooth”). It took me around 12-15 min, but obviously it is dependent on how hard you’re kneading. Happy bun making :)
@@cooperlevy644 thank you so much!!! I tried other recipes and knead non stop but it was still so sticky. gonna try this recipe tomorrow. thanks!
@@nursyafiqahlee26 To correct myself and I know it’s unconventional, but I kneaded the dough in a metal bowl not on a floured surface. Hopefully it works out. Best of luck
@@cooperlevy644 i tried and its amazing. thank you for the tips!!
Everytime you say B-roll I close my eyes and have just a little second of happiness at what is about to come 🥰
I'm so glad I'm not the only one!
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.
I've made this recipe three times and had to add 1/2 cup more flour to the dough each time. With that addition, they were fabulous. Love having these amazing buns to share with my friends.
me too Debbie....flour had to add a further 150 gms or so...but good recipe
It could be your altitude affecting things
I have always had to do the same.
Me too!!
@@kamcorder3585 I read this as attitude instead of altitude and was inclined to wholeheartedly agree
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
This is my plan aswell :D
Haha I just did a beyond burger and it was so good
Wow, you spent all that time making buns to put a fake burger on it? Must have a lot of time on your hands. Good for you.
I'll just eat a salad if I don't want beef.
@@leo.girardi good for you? I don't get your point with this comment
@@Alexander_Meyer It's like a ToFurkey, just eat something else. Like the Keto people making Cauliflower pizza crust. Going a long way to make something "fake" to hit some emotional memory of something.
People want to change their diets, whether for health, ideology, or other factors, but want to hang on to some resemblance of what they either used to eat, or wanted to eat. It is their right to do so, not going to argue that. I just see it as chasing your tail.
But at the same time, if someone spent three hours making this recipe for a pimento cheese sandwich, I would say fine.
So maybe a little bias on my part.
But to each, his own.
Hey so quick tip here: if your house is kinda cold or you don't have a fermentation box thingy, use your microwave to heat it up (without the dough inside, maybe heat your food or something) then stick your dough inside of the warm microwave. Obviously it's gonna slowly cool down but it's gonna be a lot warmer due to the residual heat and close microwave.
I did the same thing, but using an oven. I turned it on until it got warm (not hot), turned it off, put the dough in and it was perfect =))))
Just turn on the light in the oven, the bulb will heat it enough to give you a warm, and draft free place to let the dough rise.
Did the microwave trick today (our rental oven doesn’t have a light so that method isn’t an option…) and it worked like a freaking charm. Genius. Thanks for commenting that. Total game changer for me.
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.
I just made these and let me tell you... THEY ARE PERFECTION! Thank you soooo much!
PS: I used all purpose flour and it still turned out perfect.
GREAT thank you so much because I was scrolling through the comments to see if it was ok to do that
You're the comment that I was looking for. Thanks.
Good to know, lifesaver!
@@everythangskylarraiyn8132 All purpose flour should work for anything, hence the name, bread flour just has a little more protein making it a little better but not much different
TÜRK BULDUMMM
Man, I have to literaly salute to you. I'm baking my own burger buns for couple of years, but this is total game changer. Just finished first batch, and I do not have words for it. The look, consistency, taste, totally awesome! Thank you.
I made these ONCE, posted them on Facebook, and everyone once in a while I’ll just go back in my photos and look at ‘em. Sometimes, when burgers come up in casual conversation with a distant friend, THEY will bring up the buns they saw on my Facebook feed. They are beautiful and amazing. MAKE THESE. CHANGE YOUR LIFE TODAY.
A tip for people who don't have a stand mixer: just mix all the wet ingredients at once. Don't bother using softened butter and adding eggs at a different time. Just melt the butter into milk, but not hot enough to cook the eggs, then whisk eggs then add those, then mix in the tangzhong while it's still warm. Just make sure the whole mix is cool enough for the yeast and add that to either the wet mix or the flour.
Also I don't even bother dusting the table or my hands with flour. I just deal with the mess while I'm kneading for ten minutes and use a bread scraper to scrape it off my hands and table occasionally. Letting it rest a few minutes after ten minute knead will of course help the stickiness of it plenty.
Also, I recommend cold proofing too. I do it up to 3 days but mostly just like 36 hours. Such good flavor development that way
Problem with this suggestion: The butter is added near the end for a reason. lipids inhibit gluten development, so if you do this, it will take longer to proof properly and will have less chew. Obviously whether or not this is wanted is preference, but your suggestions will not result in the same end result as if you followed this recipe as directed.
I would suggest using melted better though for convenience. But only if you are using a mixer or the dough setting on a bread maker. You need to stream it in a little at a time towards the end, letting it incorporate before you add more (if you add too much too quickly it'll cause the dough to smack up against the walls of your vessel and splash melted better everywhere). If you, like me keep your butter in the fridge it is way more convenient than having to remember to take the butter out a couple hours before you need it.
Yo i did it that exact way
But it was wayyyy too fucking wet
Maybe our european eggs are bigger, had to add about 30-50g more flour to even get anywhere
@@albertni1504 same here, they're in the oven now and honestly they still came out flat, I have no idea what exactly went wrong, it felt impossible to kneed it by hand
@@Eya_touir after adding more flower they turned out pretty damn good :/ maybe something about your yeast ratio or ammount of time you let them rise
I made these today! Kneeded by hand because I don't have a stand mixer. FYI it will be INCREDIBLY sticky even after kneeding the butter into it but that's fine, after it has risen it will lose the stickiness. They turned out great! Thanks for the tutorial Josh :)
How do you make it smooth every time I kneed it’s always alil lumpy
@@saltlakeangler1900Use stretch and fold method
@@ludigracic thanks g
Just tried this out and the buns are so good!!
I swapped all purpose flour for the bread flour since thats what I had available - still turned out delicious.
Thanks Joshua!
These are seriously heavenly. Living in asia its not easy to find a great upscale burger. But I just made a burger that seriously is one of the best I have ever had in my life thanks to this.
I made these buns today for the Popeyes sandwich but better recipe and these buns are fire and easy to make! I made them without a standing mixer. A couple of tips: 1. The dough may seem too dry at first. Just trust the process. 2. The dough may seem too sticky. Just trust the process. Keep kneading. It will come together and be perfect.
I plan on making more and freezing some for later. No need to ever buy burger buns again! Thanks Papa!
Curious how the freezing turned out. Did you freeze the dough pre-proof?
@@emclaire18 I just freeze the already made buns and thaw on the counter a few hours before I need them 👍🏾
@@jbaby007 Thank you so much!
how long did u knead them by hand?
I've been making my own burger buns for years, last Saturday I tried your recipe...OMG they were so good, Literally the PERFECT BURGER BUNS I've ever had, thank you so much for sharing your recipes with us
Just made this following the EXACT recipe (using weighted measurements on a digital scale) and THEY ARE PERFECT.
Seriously, they are the buns of my dreams, soft and just slightly sweet, but with enough structure to hold up to a burger.
Mine are in the oven now, and I swear they're so beautiful my eyes are a little teary 😂 Can't wait to try them
Then why in the hell is my dough not right. What mixer are you using
@@emmalynn5870 It was more sticky than his but mainly it just wasn't pulling up onto the mixer attachment like his its so annoying and did it turn out well
@@emmalynn5870
Check the protein content in your flour, it may be a little weak for breadmaking. You want somewhere around 11 or 12g of protein per 100g of flour.
The Yonko Kurohige yeah my dough isn’t right either I can never get the dough like his He is holding onto a secret!!!
I would like thank you from the bottom of my heart for listing the ingredients in grams too
Came to the comments to say this!
Me too !!
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..
Thank you so much I’m gonna try that freezing method !
just tried. it...... WAS THE BEST EVER.... a little. tip
... if ever the dough becomes a bit. sticky its not a. problem just add some flour on your work. surface and on your hands
Thank. you for. the tip
I had to triple the recipe and mine has gone awry greatly.
Im having the same issue now lol i just dumped it straight into the greased bowl cuz i couldn't work with it. Hope it turns out okay
@@aboodk next time try to work it a little longer, it sticks because gluten did not have time to work its magic.
You saved my life
Can confirm these buns are absolutely incredible. I felt like a professional baker with how amazing they tasted, and it was only my first time baking literally ever 😂😅
Was it dry or chewy texture?
@@me6ur I can't speak for op but when I make these buns they are soft and fluffy. Why do you ask? Do you need help troubleshooting the recipe?
it's like magic, congratulations! The feeling never goes away, before you know it you've baked all your life. :)
@@cuthulucups4878 can you give me the recipe?
@@Bosua.TV12 Hey there, my recipe isn't any different from the video. I'm just confirming that they come out soft and fluffy every time. I brought these to Christmas dinner stuffed with a square of white chocolate and they were the favorite dessert. I might be able to help you troubleshoot if you're having problems though! :)
I think we could weaponise Josh. Point his videos at the enemy and they will end up too fat and too busy cooking to bother with hostility.
Critstix Darkspear Area 51 raid will be successful if we do diss
His weapon would be B roll
ruclips.net/video/Js15q70Z_2s/видео.html
Also wondering why they're in this strange man's cupboard
Either that or they'll die from starvation.
The ultimate life hack is to use this dough recipe for cinnamon rolls, I double the recipe and it makes 12 giant rolls 🤤 people that don’t even like cinnamon rolls have told me they adore mine, thank you JOSH!
I made these yesterday and they turned out perfectly. My family loves me again, thanks Joshua Weissman!
lorelei7228 😂😂😂
“My family loves me again” I died
Dude, I just made these. I used AP flour and did it all by hand and omg they're so good I could cry 😭 extremely fluffy
hai, can i know how long did u knead it? thank you
@@nursyafiqahlee26 I would say 10 to 15 minutes after adding the butter so its completely incorporated and smooth, not sticking to your hand 😊
@@gabriellabello1906 i tried it and its amazing! thank you!
Just made these buns....I got to say - these are the softest, prettiest, best buns for burgers. I also don't see the point in sesame seeds on burger buns, so Joshua... You are the bun god.
I can’t believe how soft these came out. They are gorgeous! Thanks Josh!
Literally just made these buns and WOW!!!! Sooo soft, tender and delicious. Definitely a keeper.
I don’t know if my kitchen was just extremely humid but I did add a lot more bread flour during the kneading stage since the dough was so sticky and not pulling from the edge of the bowl. Turned out perfectly regardless. YUM THANK YOU
I'm definitely doing something wrong, because It was the opposite for me, the dough ends up being kinda hard and it breaks when kneading the buns
We wanted burgers last night for dinner and I realized I don't have buns. i knew Josh would help :) these buns came out beautifully. my daughter ate a couple just plain on its own when they were warm. this recipe def goes into my recipe box. thanks again, Josh!
Currently waiting for my dough to rise. Never made homemade bread before, but I’m in quarantine for COVID-19 and I wanna know how to make hella bread before the apocalypse starts
Kelsey about to do the same
@@uzouluobijiofor4046 same.
same
Same
Same lol
Can't say enough how much I appreciate giving volume and mass... Especially in metric.
Thank you uncle Josh
I made these last night. They were fantastic. I ended up with 6 buns that were ginormous! I had to make 3/4 lb beef patties to fill the bun. Next time I'll use the same recipe but shape the dough into 8 buns instead of 6.
I second this! The buns were great but they were massive relative to the burger so making 8 is a good idea
These are the best buns I've ever made. My husband was blown away that I made them!! 🤤🤤
Ok. Made these last night, and they are awesome! Been using Brioche buns in the restaurants I've worked in for years, and these are way lighter and fluffier! I'm going to try to incorporate the Tangzhong into some other bread recipes. Thanks Joshua!
JOSH!!!!!!! I just did these burger buns and made my burgers. I MUST SAY….I WILL NEVER EVER BUY STORE BURGER BUNS AGAIN!!!!! Thank you so much for you tutorial.
"Now get your standmixer ready"
Lost me there, too poor for a standmixer.
Paula Fuentes you can mix and knead it by hand! It wasn't hard to do. Just cut the butter into 4-5 pieces and knead each piece in one at a time
Get a hand mixer they usually come with the dough hook.
Go to thrift store and buy a bread machine
I can relate. I knead my dough by hand. It takes about 10 minutes, sometimes longer. It's good exercise for the arms I suppose.
You have hands
Okay I just made these and damn, these are soo good. I made them by hand and as some of the comments say the dough is ridiculously sticky, but keep kneeding and add a little bit of flour extra and to your work surfaces and you'll be fine
For how long did you knead the dough? I want to make them myself 😁
@@musclesfrombrussels482 umm, I'd say about 10-15 minutes, might be longer because I didn't time it
@@Royvdl Okay thanks man 🙂
@@musclesfrombrussels482 I gotta admit though, it kept being super sticky. It didn't want to get off my fingers and it kept sticking to the bowl for a LONG time. But in the end it's gonna be all right, make sure to flour your work surfaces very good to keep it from sticking!
@@Royvdl Yeah i usually do that aswell with other doughs, also covering my hands with the flour, i’m going for it tomorrow 😌👌
My mom used to make the exactly same buns in Finland back in the 90's, aah memories.
What an amazing mom!
Best burger bun I have ever made, and I've made many. I divide it into 8 or even 10, with perfect results. They will proof long enough to make up for the difference in size, and end up even fluffier. Every time I have served them, literally every single person asks where I bought them, then don't believe me when I say "I threw them together earlier today". They freeze great, and come back to life if you toast them cut side down with a bit of butter in a pan. Thanks Josh!
The best hamburger recipe on RUclips thus far. Straight forward, delicious and looks store bought!
It took a Lockdown for me to finally make bread for the first time. I made this tonight and it was the best hamburger bun I’ve ever had 🤤
These burger buns are amazing. I've made them many times, and I use almond milk and vegan butter--still amazing. Today I made the recipe on the "dough" function in my bread machine and the buns turned out just perfect. I put the milk, tangzhong, salt, sugar, eggs, and butter in first, followed by the flour and then the yeast. After the dough had mixed and proofed (an hour and 40 minutes), I shaped the buns and let them rise for 1.5 hours. The result was identical to the multi-step method outlined in Josh's vido. It's a real time-saver--I highly recommend the bread-machine method.
Have you tried subbing out the egg? Im trying to make them eggless not vegan
@@nvytebhygtvbvtyebr I've made them without the egg at all; I think I added a bit more almond milk. They were good, but not as lush as the ones with egg.
@@silehancock Thanks! Would you recommend trying aquafava or neat egg or another egg substitute?
@@nvytebhygtvbvtyebr I think I would just add a bit more liquid in the form of almond milk.
@@nvytebhygtvbvtyebr I've tried them now with aquafaba and they work great!
You are a walking culinary school by yourself! Beside your knowledge you explain everything with every single details and make it looks so easy. Much respect 🙏
I made these, and I'll say that these were the best burger buns I've ever had in my life. Follow the recipe and instructions exactly, you'll love the results
We don't have a stand mixer, so we kneaded by hand. Even still, by far the best I've had in my life, too!
@@scurleyworley Glad to hear you liked it too, I also had to kneed, it was really tiring lol
my buns were vv dense, any idea where i went wrong? I used all purpose flour tho
@@ahmedhussain5515 You need to use bread flour ☺️
@@ramennoodles2589 We don't really get bread flour here, any other alternatives? tysm for replying
Him: The bun is the most important apart from the meat and the toppings
Me: you know that that is everything
Sauce: Am I a joke to you?
He knows
me: you cant take a joke can you
I love these!!! Just got my first batch out of the oven, they are PERFECT.
I gotta say, I had to knead by hand and i swore to myself that if these buns don’t turn out to be the best ones i ever had I will not try to be adventurous in the kitchen ever again. It was worth all the effort I swear! Thank You for this amazing recipe ❤
I was right with you, I was ready to give up the bake (aside from my normal few things: crazy cake, biscuits and quick cobbler cakes), but this has changed my mind and added a new bake to my arsenal. Was so happy they turned out right!
I made these last weekend, replacing the butter with ghee and saying they were amazing is an understatement. Not only did they taste absolutely glorious, everyone was almost in tears and my ego could barely handle all the praise. And also not unimportant: I topped it with ketchup, dijon mustard, homemade pickles, caramelized onions, a smash burger with cheese, arugula, roasted portobello mushroom and a sunny side up egg and IT DIDN'T FALL APART AT ALL. Not a single slip up until the last bite for all involved. So thank you so so so much papa, I will not forget this.
Honestly....that sounds fucking tasty. Made my mouth water
how did u get out of the cabinet
@@nc5460 Same way I come out of the closet
Your burger looks exactly like the burger from spongebob :D
ningunoag just need *exactly* 10 sesame
ningunoag This is part of the krabby patty secret formula sans sesame seeds.
Joshua Weissman i hope you also paint a smiley with ketchup o the pickles :D keep going with this good quality
😁
ningunoag
U mean the krabby patty LOL
I have come back to say, THIS is my new favorite bun recipe. My gosh can’t believe how soft it turned out. I’m gonna protect this recipe for the rest of my life
Was it dry or chewy texture?
Never heard of tangzhong before finding this recipe yesterday. Used my sourdough starter discard for the tangzhong-just for an experiment. It smelled terrible, but I made them anyway-without expecting much. They turned out great! Love your vids. Thanks!
I am eternally grateful for RUclips, these cooking tutorials has helped out a lot of people.
Made these yesterday by hand. To all those wondering about the amount of flour, trust me that it all comes together in the end if you just continue to work the dough. I thought it was all over when I added the butter, but a couple of minutes of work and I had this beautiful yellow ball that just had to proof.
End result was exactly is shown in the video - easily the best buns we've had at home.
Were you able to knead the dough to a smooth ball completely by hand? I had a hard time before because the tangzhong made my dough difficult to knead
@@tinaong4422 yes I did everything by hand. I'm not sure if my tangzhong was "perfect", but all ingredients did come together eventually. I think it was around 10 minutes of work with the dough, excluding any time cooking the tangzhong. Hope that helps!
@@oddsrule it does! Thank you very much
Just made these with smash burgers and they were amazing!! This was my first time making buns and this recipe was very easy to follow. However I couldn’t get my hands on any bread flour.... So I used a mix of all purpose and wheat flour. Worked out great. Thanks for the recipe I love your channel!!
Agreed
Thanks so much for including UK measurements as well! Having a few friends over later and will absolutely be trying this
I made these buns twice so far. Once with Bread flour & another with Pizza "All trumps" flour. They taste & smell amazing. These buns put the store-bought buns to shame. I had to use 340g-350g of flour even though the recipe calls for 320g. Thank you so much.
This burgers buns are incredible, i made this today and I loved it! Even though I don’t have a stand mixer it’s not that hard to do without it.
Hi @Vasco, did you incoporate the butter melted or as in the video? I want to make it but I am freaked out by kneeding dough with butter like that.
@@brandonmwale5270
Hi Brandon, I half melted the butter and incorporated it. Worked well :)
@@snickerzzzb.m9276 thank you
@@brandonmwale5270 Mostly welcome :)
I’ve made this recipe twice - gorgeous buns, Josh! I will say, both times I measured by weight but needed to add almost a cup of extra flour to get the dough to come together (I use Gold Medal bread flour which is 10% protein). Thankfully I could just rewind and see the exact consistency to target - smooth, loose, and tacky to the touch. Thanks buddy.
glad i saw ur comment because i had the same issue where my dough was still pretty wet, that half cup helped made it better, and I was using wheat bread flour instead cos I bought totally forgot to get bread flour
You probably needed more flour because 10% protein is not considered “bread flour”. Bread flour has 11 - 13% protein content. I used Five Roses Canadian all purpose flour, which has 13% protein even higher than King Arthur’s bread flour (12.7%).
same
tuve el mismo problema, probé con harinas con poca proteina y con mucha proteina y tuve el mismo resultado, mi solución fue hacerlo con harina muy refinada (baja proteína) y agregar 100 gramos más de lo que dice la receta
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.
I don't know if you'll see this but I have to thank you. I've been on myself to bake some bread after baking for years, but I'm so intimidated by it. This is my first real attempt at it and they're perfect. I know it's beginner's luck and you're profess. instruction, but this is what I needed to light the fire under myself. So thank you Josh
Doing them now, but peaps dont start making your buns at 8pm like i have or you will be making them until midnight.
It’s 8:48 😢 still doing it 😂
@@tristinthatcher5455 😄 How did they turn out though?
I’m watching it at 10:20 PM with full anticipation to do it in the morning lmao
@@bairuta08 a month later I don’t really remember but probably bomb. I love cooking.
I did the same. Just wrapped up at 1 am. The buns were definitely worth the wait 😮
IMPORTANT lesson i learned: the eggwash should be at room temperature.. otherwise the buns may collapse again
falias4 wish I saw this comment 10 mins ago lol. I made the egg wash before letting the buns rise. And by the time my buns had risen, the egg wash was cold (bc my house was cold). Such a shame, the buns took a while to rise.
@@mpcrt6512 how cold is it in your house? :D
in the end it's about the temperature difference between your buns and eggwash.. maybe you kept your buns too warm? if they rise too fast it's not that good either.
@@falias4 It was pretty cold in my house today, seeing as it's winter and I didn't have the heater on. But when I started making the buns, the house was room temp. Temp dropped quite a bit from when I started making the buns and when I finished
this is my third time attempting his recipes, they always turn out IMMACULATE. im still waiting for my dough to proof.
update: agin, they came out perfect. exactly like his. also, my dough was super tuff and sticky when it was kneading on the mixer, but a few more minutes of kneading made it came out perfect!!
Quick question. Did these today and the crust turned out slightly dry and thick. Do you have this issue, or is it just me doing something wrong?
Mattias um not at all, it came out exactly
like the ones in the video. i also added some sesame seeds. maybe u baked it for too long?
Did you use electric microwave or a gas based oven?
Mine come out very sticky even though I tried to knead it few more minutes but it still sticky 😭
@@Kwanarta82 same here! So I added some more flour till it came together a bit more. It’s resting now. Hope it turns out ok...wonder if it’s because of the humidity here. I followed his measurements exactly.
I use this recipe all the time and my family loves it! These buns have upgraded our burgers.
Plot twist that brush made from his hair
You win at commenting
TwT O.O 0_O
WKWKKWKW LOL
😂😂
@@septoadi8072 mana ada orang luar tau arti "wkwkwk" 😂
Btw, konsep videonya kaya Willgox ga si?
These are awesome.
The only thing that I changed, was using my sourdough for the yeast and allowing for more rise time accordingly.
Amazing!!!
We used them for pulled pork sandwiches from the pork shoulder that was cooking all day.
Perfect pairing.
The taste and texture are matched only by their beauty. Once again people think I’m all legit, just because I glean from the best and replicate it.
Props to you and this channel.
🙏🏽
Hey! I recognize that dough-rolling-into-ball technique from your bagel video which I've MASTERED! I'm ready for the pros here Mr. Weissman!
Thebular1337 Honestly that is such an invaluable skill. Being good at that makes you good at a lot of baking/cooking things. So happy you’ve got it down now!
Joshua recipes are incredibly solid if you don''t cut the corners. Last week I did cinnabon buds for pub party and people still give me thumbs up for it. Even chef from restaraunt above asked for a recipe. These buns are 10 minutes from being ready and they already look like a treasure. Love U man
Was going to sleep but instead I’m watching how to make perfect burger buns
and I’m not mad about it 🤷🏻♀️
Same! It's 1:19am here
Same! It's 1:07 a.m here :)
I did this recipe and it was BOMB! Fluffy, just a bit sweet, pretty buttery
Was it dry or chewy texture?
@@me6ur no, it wasn't at all
I know I'm late. I've watched this video before, but I finally got to making these. They turned out completely awesome! The butter finish got my fingers greasy a little, but these tasted amazing...
Made these now twice with all purpose flour and no stand mixer. They are incredibly soft and delicious. If doing this by hand, you got this!!
I just finished making these. I don’t have a mixer, so was a ball ache to knead by hand. The dough was sticky as f***, they looked lumpy as hell when I portioned them up, and was consigned to accepting they would be terrible. How wrong I was. Possibly the best bread I’ve baked, and 1000x better than any store bought burger bun (except maybe Martin’s Potato Rolls, but not far off). Josh, you little legend.
@لينا القديري yes it does! Of course bread flour would be better but if you don't have use AP flour
Yes
I had the same experience with AP flour - very sticky dough. Did you add more flour to make it less sticky?
@@meeralakshmisuresh8294 no - adding more flour alters the recipe so I just battled on - I’m used to sticky doughs so didn’t panic
These are absolutely AMAZING. Hands down, the best burger buns I have ever eaten.
I am 13 years old, and I spent a whole day making these for a meal for my parents. They LOVED it!
I really recommend this recipe, and if a 13 year old can make it, anyone can!
Literally u became my favorite RUclipsr since i found you i am just very thankful. I am trying to become professional cook and your videos are helping me out thanks
Wish u all the best ❤️
Michaelangello I am certain you can do it! Super happy to read this! Good luck to you! :)
It is awesome that you always tell the amount of the ingredients in metric units as well. Thanks from a Swiss viewer.
Make on same day, Making dough takes 1 hour then let rise for 2 hours.
Take out and make bun shapes, takes 30 minutes. Rise for 2 hours.
Add more:
Butter
Backing Powder
Make smaller buns
Start 1:35
1:35 Tangzhong
2:11 Yeast Mixture
2:25 Making the Dough (Dry Ingredients)
2:40 Stand Mixer/ Big Bowl
2:50 Add Mix and Yeast Mixture
2:58 Add Tangzhong And Eggs and Yolk
3:18 Add Butter bit by bit
3:32 Knead the Dough until it is smooth
3:35 Put the Smooth Ball of Doug in a lightly greased bowl for 2+ hours
4:15 Take Dough out and Punch it
4:20 Flour your Work surface and divide the dough into equal parts (95g to 105g each)
4:40 Shaping each Ball
5:38 Let each ball rise on a Baking Tray for 2 hours with a Baking Tray or Plastic Wrap over it
5:52 Put Egg Wash on each ball
6:20 Place in 375 F or 190 C oven for 16 to 18 minutes
6:31 Brush Each Ball with melted butter
6:36 Finish
I have made this buns twice now, and they are awesome, I'm going to make a Spanish version of this video
I made it! Check I out
I love how when he was talking about the “best” part of a burger and he names every component of it 😂😂😂
I've made this recipe several times and I always end up eating these toasted with some butter and nothing else. They're so good, if you're thinking about making these, I have two words. DO . IT.
Joshua: Burger, ocean...
Burger Ocean
Me an intellectual: *BOCEAN*
This made me laugh a lot more then it should’ve
🅱️OCEAN
Phenomenal work!i bet you're an unterrated genius!You must be.
"they're a mix of a brioche dough and my hokkaido milk bread recipe"
this made me think that it would be a good idea to make french toast out of a loaf made from this dough, have you thought about trying that?
great video btw
French toast is great with just brioche, why would you complicate things and incorporate the Hokkaido method
French toast works beast with day old stale bread, this would negate any potential benefits of the hokkaido method in my opinion. You're way better off just using a fully enriched dough like a brioche because it just has so much more flavour than the hokkaido bread. Not that it would be bad, it would still be better than using say a white bloomer loaf.
munitiondragon69 you could totally put this dough in a loaf pan and bake it and use it for french toast! :)
Since visiting Japan I tried nearly every recipe I could find and translate to make my own Shokupan (Tangzhong method) and believe me, it makes an absolutely fabulous toast or - when a bit stale - french toast, just don't soak it too long.
French toast is classically made from brioche, so yeah
I tried to feed my anaconda a burger the other day and he wanted none of it.
Today I tried again with these buns and he totally went for it!
Orangutan Tapioca absolutely no one wanted to know how you completely wasted a perfectly good burger
well played sir. well. played. Philistines miss the point, me thinks. Sir Mix a Lot for the win!
Good Anaconda!
Ha
KringleRulez77 wouldn’t call that wasting because something if not someone ate it
You can do this with just water instead of milk. I was out of milk and took a chance! Also I use SAF yeast instead and and mix it in with the flour instead of mixing it with the liquid. They turned out just the same! Thanks Josh!
I just made some burger buns 2 nights ago. Will be trying this recipe next time.
Thanks Josh.
PERFECT! Made these tonight and they turned out great!!! I never knew I could make such fluffy buns! Thanks!
I made these yesterday and they turned out perfectly. My family loves me again, thanks Joshua Weissman!
Made these buns and now my life is forever changed. I don’t think I’ll be able to find a better burger bun.
This recipe is easy to follow and the results are amazing. This is the second time I make them (this time I doubled everything) and once again they look, smell, feel and taste fabulous. I used 2% milk instead of whole milk and that seems to be fine. Happy baking / bbqing 😋