The Ultimate Guide to Soft and Sweet Milk Bread Burger Buns

Milk Bread Burger Buns turn Asian-style milk bread into the perfect accompaniment for a juicy beef patty. Kiss store-bought buns goodbye, they got nothing on these buns.

The Inspiration for Milk Bread Burger Buns

I’ve been making shokupan (Japanese milk bread) for a while now so its only natural that I would make some spin-off recipes. 

Shokupan looks similar to brioche, however brioche is a much chewier and richer loaf, whereas shokupan benefits from being lighter and softer. Mostly due to less butter, eggs, and sugar.

Besides the shaping, the ratio of ingredients differs from the original recipe. I tweaked it to give the buns a lower hydration, so the end result would be slightly denser, customary of burger buns.

Tangzhong

Tangzhong is a way to pre-gelatinize a portion of flour by cooking it with water until it reaches a thick paste (per King Arthur Baking). This paste gives these buns a tender, pillowy texture.

It also makes the buns retain moisture longer, so not only are they remarkably soft on the first day, but it stays that way without crazy preservatives or anything like that.

Plus it makes high-hydration doughs (like this one!) much easier to work with, so you can say good by to sticky, spirit crushing dough-failures (speaking from experience).

Milk Powder

In addition to the tangzhong method, dry nonfat or skim milk powder is another out-of-the-ordinary ingredient/method.

Nonfat dry milk is much easier to find in America than skim milk powder. The difference between the two is the latter must have a protein content of at least 34%, whereas nonfat dry milk powder has no standardized protein level (per Think USA Dairy), but either one works.

Dry milk is like magic in baking. I’m not a scientist (and you probably aren’t either), so in simple terms, the milk powder makes baked goods milkier (sweeter, richer, softer, and more caramelized), without adding excess hydration (per Bon Appetit).

Ingredients For Milk Bread Burger Buns

Bread Flour – Higher gluten content, better bread, easier to work with.

Milk – It’s in the name, and its a must have. I haven’t tried any vegan substitutes, but I’m hoping to (eventually).

Eggs – A few eggs add to the richness and caramelization of the milk bread burger buns buns.

Water – For the Tangzhong.

Butter – Unsalted butter to give richness without adding excess salt.

Active Dry Yeast – The leavening agent in this bread.

Sugar – Milk Bread should have some sweetness, but not overly sweet

Salt – Salt balances out flavors, makes things taste better, and a whole bunch of other fun stuff that you’ve probably heard a MILLION times.

Milk Powder – Milk powder makes milk bread softer and fluffier than other breads.

Sesame Seeds – For topping before baking.

How to Make Milk Bread Burger Buns

Step 1 – Heat Milk, Butter, and Sugar

First add the 140 grams of milk with the butter and sugar to a microwave safe container.

Microwave on high for 30 seconds, stir, and repeat about 3-4 times for a total of about 1 ½ to 2 minutes.

In this time the liquid’s temperature should be somewhere between 90 and 120 degrees (Fahrenheit), but all microwaves work a little differently.

You can use an instant read thermometer to measure this, or just pray to Yahweh that it’s the right temp (otherwise your yeast might die).

Step 2 – Bloom Yeast

Once your milk has reached the desired temp, add the yeast and let it bloom until foamy, about 5-10 minutes

The sugar content of the milk plus the added sugar means that the yeast will have a feast and should become very foamy.

Step 3 – Make Tangzhong

While the yeast is blooming, whisk together 28 grams of flour, 84 grams of milk, and 84 grams of water in a small saucepan.

Heat the mixture over medium for about 5 minutes stirring often. After 5 minutes it should thicken considerably.

It will burn easily so once it starts to thicken watch it carefully.

Step 4 – Combine Dry Ingredients

Mix together the bread flour, salt, and nonfat dry milk in the bowl of a stand mixer.

Step 5 – Knead All Dough Ingredients

At about now your yeast mixture should be very foamy and your tangzhong should be finished. Add the yeast-milk fixture and the tangzhong to the bowl with the flouro.

Crack two eggs into the bowl and mix on low speed (1-2) for about 2 minutes. 

You may need to scrape down the sides a few times if there is flour stuck on the sides or the bottom.

Once the dough starts to come together turn the speed up to medium high (4-6) for 8-10 minutes.

The dough will be very shaggy and wet at first, do not add more flour. It will come together eventually.

Step 6 – Finish Kneading by Hand

Once the dough is much smoother and easier to work with, remove it from the stand mixer and finish kneading by hand until it is completely smooth and supple.

You should be able to stretch it and return it to its shape.

Step 7 – First Rise

Shape the dough into a ball and transfer to a lightly greased bowl. Let it rise for about 50 minutes in a warm place.

Step 8 – Shaping and Proofing

After 50 minutes the dough should have doubled. Punch it to deflate the air, and roll it into a large log.

Cut this log into 14 pieces, about 60 grams each (If you have a scale use it, if not, do your best to eyeball it.

Roll each portion into a ball and set aside.

Once all your dough balls are rolled, transfer them to baking sheets lined with parchment paper.

Smash down each dough ball to give it a wider shape and let them proof for 1 hour at room temp (if you’re short on time) or overnight in the refrigerator (preferred method).

Step 9 – Add Sesame Seeds

Near the end of the proofing preheat the oven to 375 degrees Fahrenheit. 

If you did an overnight rise, remove the proofed dough balls from the fridge. Melt 1 tbsp. of butter in a small dish, and crack 1 egg into it. Beat them together to make an egg wash.

Brush the egg wash on each bun, and sprinkle sesame seeds over the tops.

Step 10 – Bake 

Place the baking sheets on the middle rack of a preheated oven and bake for 16-17 minutes.

After 16-17 minutes remove the buns from the oven, lightly brush with more melted butter, and bake for 1 more minute.

Remove from the oven, let cool, and your buns are done!

Tips For Success

1. Use a scale – This is the singular most important piece of advice I can give you. They make all baking easier and more accurate, and then there’s less dirty dishes in the end. And they’re not that expensive, just buy one on Amazon
2. Use a stand mixer – You could make this dough by hand, but since it’s enriched and high hydration, it will be very sticky and hard to work with.
3. Buy nonfat dry milk/skim milk powder for the best buns – Milk powder is the “secret ingredient” in Asian milk breads, so don’t skip it. Many grocery stores sell nonfat dry milk on the baking isle, or you can buy it from Amazon.