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All-Purpose Enriched Bread Dough (Loaves, Hamburger Buns & Pistachio Morning Buns)
Recipe by NYT Cooking
A versatile, super‑soft enriched dough that blends Japanese milk‑bread tangzhong technique with brioche richness. Make two buttery sandwich loaves, ten fluffy hamburger buns, or eight sweet pistachio morning buns—all from the same base dough.
MediumJapanese-AmericanServes 20
Printable version with shopping checklist
Source Video
8h 25m
Prep
1h 35m
Cook
1h 12m
Cleanup
11h 12m
Total
Cost Breakdown
Total cost:$9.30
Per serving:$0.47
Critical Success Points
- • Cooling the tangzhong completely before mixing
- • Keeping butter cold when incorporating into the dough
- • Performing the window‑pane test to confirm gluten development
- • Proper bulk rise and cold fermentation timing
- • Accurate proofing (poke test) before baking
Safety Warnings
- • Tangzhong is hot; handle with oven mitts.
- • Use a sharp knife carefully when cutting the rolled dough.
- • Hot oven – use mitts and keep face away from steam.
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