Homemade Soft Burger Buns (Brioche & Milk Bread Fusion)

Ingredients

• 60 g Whole Milk (room temperature, for tang‑song)
• 27 g Water (filtered)
• 20 g Bread Flour (high‑protein, for tang‑song)
• 120 g Whole Milk (heated to 95°F (35°C) for yeast activation)
• 9 g Instant Yeast (active dry yeast can be used (12 g))
• 320 g Bread Flour (high‑protein)
• 35 g Sugar (granulated)
• 7 g Fine Sea Salt (fine texture)
• 1 Egg (large, room temperature)
• 1 Egg Yolk (large, room temperature)
• 42 g Unsalted Butter (softened, cut into cubes)
• 1 Egg (for egg wash, beaten)
• 15 g Whole Milk (splash for egg wash)
• 30 g Unsalted Butter (melted, for brushing after bake)
• 1 tbsp Sesame Seeds (optional topping)

Instructions

1. Make the Tang‑Song Paste

   Combine 60 g whole milk, 27 g water, and 20 g bread flour in a medium sauce pot. Whisk until smooth, then place over medium heat and whisk continuously until the mixture thickens dramatically (about 25‑30 seconds). Remove from heat.

   Time: PT2M

2. Heat Milk for Yeast

   Warm 120 g whole milk (or non‑dairy alternative) to roughly 95°F (35°C).

   Time: PT2M

   Temperature: 95°F

3. Activate Yeast

   Stir 9 g instant yeast into the warmed milk, mix quickly, and let sit for 8 minutes until foamy.

   Time: PT8M

4. Combine Dry Ingredients

   In the bowl of a stand mixer, whisk together 320 g bread flour, 35 g sugar, and 7 g fine sea salt until evenly distributed.

   Time: PT1M

5. Mix Wet Ingredients and Knead

   With the mixer on low speed, add the yeast‑milk mixture, then the tang‑song paste, followed by 1 whole egg and 1 egg yolk. Increase to medium‑low and mix until incorporated, scraping the sides as needed. Gradually add 42 g softened unsalted butter while the mixer runs. Knead for 5‑8 minutes until the dough is smooth and elastic.

   Time: PT10M

6. First Bulk Fermentation

   Lightly grease a medium bowl, place the dough seam‑side down, cover with a damp towel, and let rise in a warm spot (≈77°F / 25°C) for 1‑1.5 hours, or until doubled in size.

   Time: PT1H15M

   Temperature: 77°F

7. Punch Down and Portion

   Gently deflate the dough, then turn it out onto a lightly floured surface. Using a bench scraper, divide the dough into six equal pieces (≈95‑105 g each).

   Time: PT5M

8. Shape Buns with Tension

   For each piece, stretch and fold the dough toward the center, flip seam‑side down, then pull the dough toward you while rotating 90° and repeating two more times to create surface tension. Finally, round the ball by cupping it in your hand and rubbing in a circular motion.

   Time: PT5M

9. Second Proof

   Place the shaped balls on a rimmed baking sheet lined with lightly greased parchment, spacing them 2.5 in (6 cm) apart. Cover with a second inverted rimmed sheet (or loosely with plastic wrap) and let rise at room temperature for 1‑2 hours, or until doubled.

   Time: PT1H30M

10. Prepare Egg Wash

    Whisk together 1 whole egg and a splash (≈15 g) of whole milk until smooth.

    Time: PT1M

11. Brush and Bake

    Brush the tops of the risen buns with the egg wash. Bake in a pre‑heated oven at 375°F (190°C) for 16‑18 minutes, until deep golden brown.

    Time: PT18M

    Temperature: 375°F

12. Finish and Cool

    Immediately brush the hot buns with melted butter (or brown butter for extra flavor). Transfer to a wire rack and let cool to room temperature.

    Time: PT5M

Nutrition Facts

Calories

368

Protein

7.5 g

Carbohydrates

45 g

Fat

13 g

Fiber

1.7 g

Ingredient Substitutions

• Instead of Whole Milk: Unsweetened almond milk
• Instead of Bread Flour: All‑purpose flour (texture will change)
• Instead of Whole Milk: Unsweetened almond milk
• Instead of Instant Yeast: Active dry yeast
• Instead of Bread Flour: All‑purpose flour
• Instead of Sugar: Honey (reduce other liquids)
• Instead of Fine Sea Salt: Kosher salt (1.5 tsp)
• Instead of Egg: ¼ cup liquid egg substitute
• Instead of Unsalted Butter: Margarine
• Instead of Egg: Milk wash (1 tbsp milk)
• Instead of Unsalted Butter: Melted margarine

Equipment Needed

• Sauce Pot
• Whisk
• Measuring Spoons
• Kitchen Scale
• Stand Mixer with Dough Hook
• Mixing Bowl (medium)
• Bench Scraper
• Parchment Paper
• Rimmed Baking Sheet
• Plastic Wrap (optional) (optional)
• Wire Rack
• Pastry Brush
• Oven

Critical Steps — Do Not Skip

• Creating the tang‑song paste correctly (must thicken quickly).
• Gradual incorporation of butter during kneading.
• Developing surface tension while shaping the buns.
• Second proof must not be over‑crowded; buns need space to expand.
• Baking until golden but not over‑browned.

Chef Tips from the Video

• For extra flavor, replace part of the milk with buttermilk.
• A light dusting of flaky sea salt on the buns before baking adds a subtle crunch.
• If you prefer a richer bun, substitute half the butter with browned butter.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap individually in plastic wrap, then place in a freezer bag; keep for up to 2 months. Thaw at room temperature before use.

Room temperature: Best consumed the same day; keep in a paper bag to retain crust.

Make-Ahead Tips

• The dough can be refrigerated after the first rise for up to 24 hours; shape the buns, cover, and refrigerate, then let come to room temperature before the second proof.
• Baked buns freeze well; re‑heat in a 350°F oven for 5 minutes before serving.