Pillowy Soft Sourdough Hamburger Buns

Ingredients

Tangzhong

• 20g bread flour

• 100g water

Dough

• 125g active sourdough starter (100% hydration)

• 250g bread flour

• 50g all-purpose flour

• 10g sugar

• 8g salt

• 90g whole milk

• 1 large egg

• 40g unsalted butter, softened

• All of the tangzhong

Egg Wash (optional)**

• 1 egg yolk

• 1 tablespoon milk

 

Instructions

1. Make the Tangzhong

• In a small saucepan, whisk together 20g bread flour with 100g water.

• Place over medium-low heat, stirring constantly until a thick, pudding-like roux forms.

• Remove from heat, scrape into a bowl, and let it cool to room temperature.

2. Mix the Dough

• In a stand mixer bowl, combine the active starter, bread flour, all-purpose flour, sugar, salt, milk, egg, and all of the cooled tangzhong.

• Mix on low speed until the dough comes together.

• Gradually add the softened butter in small pieces, letting each piece incorporate before adding the next.

• Increase mixer speed to medium and knead until the dough is smooth and elastic, about 8–10 minutes.

 

3. Bulk Fermentation

• Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place until puffy, about 4–5 hours.

• During bulk fermentation, perform 1–2 sets of stretch and folds within the first 2 hours.

 

4. Shaping

• Divide the dough into 6–8 equal pieces, depending on your preferred bun size.

• Shape each into a tight ball and place them on a parchment-lined baking tray.

• Gently flatten the tops slightly with your palm.

 

5. Final Proof

• Cover the buns and let them rise at room temperature until doubled in size and very puffy, around 2–3 hours.

• Alternatively, you can place them in the refrigerator overnight for a slower, more flavorful rise.

 

6. Bake

• Preheat your oven to 375°F (190°C).

• Brush the buns with the egg wash if desired.

• Bake for 18–20 minutes, until golden brown.

• Cool on a wire rack before slicing.

 

Tips

• Brushing with egg wash gives a shiny, golden crust.

• If you’d like seeds on top, sprinkle sesame or poppy seeds after applying the egg wash.

• These buns freeze beautifully — store them in a zip-top bag after cooling and thaw as needed.