Description
Making these buns is a breeze! They turn out light, fluffy, and visually stunning. I always receive compliments whenever I bake them. They’re also perfect for sandwich rolls—simply delicious!
Ingredients
Scale
For the Tangzhong mixture
- 45 ml water 3 tablespoons
- 45 ml milk 3 tablespoons
- 18 gr flour 1.25 tablespoons
For the dough
- 350 g Bread Flour 2.5 cups
- 5 g Instant Yeast 1.25 teaspoons, 7g Active Dry Yeast (2.25 teaspoons), or 17g Fresh Yeast (0.6 ounces)
- 18 g Sugar 1.5 tablespoons
- 7 g Salt 1.25 teaspoons
- 35 g Soft or melted Unsalted Butter 2.5 tablespoons
- Tangzhong Mixture
- 140 g Lukewarm Milk ½ cup + 2 tablespoons
- 1 Large Egg
- 1 tablespoon poppy seeds to sprinkle on top of the buns
For the egg wash
- 1 egg
- 1 tablespoon milk
Instructions
-
Start by preparing the Tangzhong. In a small saucepan, combine water, milk, and flour. This mixture pre-gelatinizes the starch in the flour, helping the dough absorb moisture better. Stir continuously over medium heat until a smooth paste forms. Set aside to cool.45 ml water,45 ml milk,18 gr flour
-
In a large bowl, whisk together the lukewarm milk, sugar, and yeast, letting the mixture sit for a few minutes until the yeast becomes foamy. Once the yeast has activated, stir in the egg and melted butter, ensuring everything is well combined. This forms the base for your dough, creating a rich and soft texture.5 g Instant Yeast,18 g Sugar,140 g Lukewarm Milk,1 Large Egg,35 g Soft or melted Unsalted Butter
-
Next, mix in the bread flour, salt and the Tangzhong, stirring gently until everything starts to come together. You’ll notice the dough looks a bit messy and shaggy—that’s totally fine! Just make sure the flour is incorporated, and don’t worry about it being perfectly smooth right now. You’re setting the base for a soft dough.350 g Bread Flour,7 g Salt,Tangzhong Mixture
-
Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Grease a bowl and place the dough in it. Cover with cling film or a kitchen towel and let it proof for 60 minutes until doubled in size.
-
Once risen, punch down the dough and divide it into 100g pieces, shaping each into a round ball, you should get 12 pieces. Place on a parchment-lined baking tray, leaving space between them. Cover and let proof for another 30 minutes until doubled.
-
Preheat the oven to 190°C (375°F) or Gas mark 5. Whisk an egg with a splash of milk for an egg wash. Brush the risen dough balls with the wash, sprinkle with poppy seeds, or any seeds you prefer, and bake for approximately 25 minutes until golden brown.1 egg,1 tablespoon milk,1 tablespoon poppy seeds
-
Brush the warm buns with melted butter for shine and flavor. Let cool slightly before serving. Enjoy as is or use for burgers, pulled pork, or breakfast sandwiches.
Notes
- Ensure the Tangzhong mixture is smooth and lump-free before setting it aside to cool. This step is crucial for achieving the desired texture of the buns.
- When kneading the dough, aim for a smooth and elastic consistency. This will result in softer and more tender buns.
- During proofing, place the dough in a warm, draft-free area to help it rise properly. Covering the bowl with cling film or a kitchen towel will prevent the dough from drying out.
- When shaping the dough into balls, try to maintain uniform sizes to ensure even baking.
- Be mindful not to overbake the buns. They should be golden brown on the outside and sound hollow when tapped on the bottom.
- Brushing the warm buns with melted butter after baking adds a lovely shine and enhances their flavour.
- Allow the buns to cool slightly before serving to avoid burning yourself and to allow the flavors to settle.