Homemade Burger Buns | Fluffy & Soft

Crumble the yeast into a bowl, sprinkle with 10 g sugar, and mash with a fork until the yeast becomes liquid. Add 10 g flour, mix, and pour in 125 ml lukewarm milk. Let the pre-dough rise in a warm, draft-free place for about 10 minutes until foam forms.

In a small saucepan, whisk 20 g flour smoothly with the remaining 100 ml milk. Heat over medium heat, stirring constantly, until the mixture thickens and takes on a pudding-like consistency (Tang Zhong). Remove immediately from the heat, transfer to a plate, and let cool.

Mix the remaining flour (330 g), the remaining sugar (10 g), and the salt in a mixing bowl. Add the egg, egg yolk, activated pre-dough, and cooled Tang Zhong. Knead with the dough hook of a stand mixer on low speed. Once the ingredients are combined, increase the speed and knead for about 10 minutes until the dough is smooth, elastic, and no longer sticky.