I love the tangzhong method of bread baking, it gives such great results every time – pillowy soft, slightly sweet, incredibly versatile bread. If you haven’t heard of tangzhong before then it is quite simple; it just involves making a cooked paste of flour and water which is added to the bread dough; the dough is quite sticky, so is best made in a stand mixer, but it stays soft for days and is SO good!
Here I’ve re-worked my Hokkaido milk bread recipe to make tangzhong burger buns. They are fairly similar to brioche buns, but are lighter on the butter while still being lovely and soft and slightly sweet. They are perfect for burgers, or just for sandwiches or to use as dinner rolls. I will be sharing a burger recipe later on this week that I served in these buns so stay tuned!