Home made burger buns (Tangzhong method)









The crust of these burger buns stays really soft because of the tanzhong method. The interior is fluffy and tastes almost like brioche except it’s way healthier and easier to make because there’s not tons of butter! This recipe made enough for 3 large burger buns and 6 mini ones (not all are in the picture). Halve the recipe for less. You can also make a really nice loaf with the recipe, but it’s perfect for burger buns. Bear in mind that you need to start the preparation for this the night before because the tangzhong needs to rest in the fridge.

I got the idea for this and adapted the recipe from here. It has a really good picture by picture breakdown of the steps which I found really helpful. Especially the pictures of how the tangzhong should look.

Making the tangzhong:

1) Mix 50g strong white bread flour with 200ml water untill there are not many lumps.

2) Stir constantly over a medium heat until it gets to 65C. I didn’t have a thermometer that works well, which is fine because you can tell when it is done as it will have thickened to nice paste.

3) Let cool then refrigerate over night.

Ingredients for burger bun:

  • 700g strong white bread flour
  • 100g caster sugar
  • 2 tsp salt
  • 4 tsp or 2 sachets of fast action yeast
  • 110ml milk
  • 120g of tangzhong
  • 85g butter (melted)
  • 2 eggs (large) or 3 medium sized eggs
  • 1 egg (to brush on top)
  • optional: seeds to sprinkle on top


1) Mix all the dry ingredients with the flour, ensuring the salt does not directly touch the yeast when you add it.

2) In a separate bowl, mix the milk, butter and eggs together.

3) Add the milk, butter and egg mix. Add the tangzhong.

4) Mix and knead until smooth and passes the windowpane test. Might be a bit sticky at first but persevere!! Also if you have a bread machine or dough hook that would make your life easier.

5) Let rise in a bowl  covered with cling film for approximately 1 hour.

6) Shape into buns. Place them on baking tray. Take into account when shaping that they will rise up as well as out!

7) Let rise again for 30 to 45 mins. Heat the oven to180C.

8) Brush the tops of your buns with the beaten egg and add seeds if desired.

9) Bake for around 25 mins til they’re a nice golden colour. If they get too brown, cover the tops with foil.

10) Finite! Once they’re cool you can slice them in half and fill with whatever you want. Stick flags in them and serve with chips.

Here are some ideas for the filling:

  • Apple and brie with veggie burger
  • Feta, sundried tomato, kale and balsamic reduction with veggie burger
  • Mozzarella, red pepper, sundried tomato and kale with veggie burger

Ingredients for the veggie burger:

This was adapted from here

  • 2 x 400g tins of red kidney beans
  • 100g breadcrumbs
  • 2tsp mild chilli powder
  • 1 tbsp cumin
  • salt and pepper to taste
  • 2 eggs


1) Crush the kidney beans, add all the rest of the ingredients and mix together.

2) Shape into burgers

3) Cook in an oven preheated to 200C for 30 mins.


7 thoughts on “Home made burger buns (Tangzhong method)

  1. Thanks for visiting my blog and leading me to yours. I was just about to make some buns for a bar-b-q this weekend, and yours looks very interesting. I will give it a try.

    • You’re welcome, and thank you! I was intrigued by the ‘lambsquarters’ ingredient as i’d never heard of it before. I guess because it’s not sold in the stores. Had to do a quick google search to find out what it was!

  2. Pingback: Burger buns sprinkled with spicy seeds | NeedtoKnead

  3. Thank you for commenting on my recent post of Hokkaido milk bread. I hope to make burger buns one day too. Right now though … I’m baked out after having made a recipe and a half of the bread.

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