<\/p>\n
Crafting the perfect hamburger bun is hard. You\u2019re not looking for the utmost softness because the bun will erode beneath a stack of meat, veggies, and condiments. Yet you don\u2019t want to eat a burger supported by two rigid crackers, either. Instead, you want a soft and squishy bun but still sturdy in all the right places.\u00a0
\nAnd that\u2019s the challenge: Make a bun that\u2019s almost a paradox. It must combine the best of two opposed qualities, outperforming the Platonic ideal of both. It\u2019s like a mosaic of traits that\u2019s nonsensical until you view (or, in this case, eat) it whole.
\n\u2026you want a bun that\u2019s soft and squishy but still sturdy in all the right places.
\nThese milk bread hamburger buns take inspiration from Japanese milk bread (shokupan): They have a bit of sugar, lots of milk, and use the tangzhong technique to amplify the softness and shelf life.
\nFurther, Japanese milk bread makes for incredible toast, and these buns act very similarly once they\u2019re grilled\u2014the superficial layer exposed to the grill\u2019s heat crisps up into a sturdy, anti-soggy platform for anything from hamburgers to sloppy joes to fish sandwiches.
\nThese milk bread hamburger buns have a tight and very fluffy\u2014yet sturdy\u2014interior. I especially love the semi-crackled surface on these buns.
\nMilk Bread Hamburger Buns versus Soft Potato Buns
\nI often declare that my Soft Sourdough Potato Buns are my best hamburger buns. And I have to say, they are downright incredible. But these milk bread hamburger buns hit a little differently. I labeled them \u201cfluffy\u201d because they\u2019re like little clouds buoying your hamburger to the next level. Where the potato buns are soft, substantial, and a bit dense, these are soft, light, and plush.
\nHonestly, both buns are lovely and will serve you well at the next cookout. But these milk bread buns are like the lighter cousin to the potato buns.<\/p>\n
What is the Difference Between a Sweet Liquid Levain and a Sweet Stiff Levain?
\nA sweet preferment, or a sourdough starter or levain with a small amount of sugar added, emphasizes yeast activity (as opposed to bacterial activity) for less sourness and more volume in the final product.\u00a0 Both sweet liquid and sweet stiff levain will produce the desired result.
\nThe liquid sweet levain for these milk bread hamburger buns is ready after 12 hours of fermentation. The levain needs to be very ripe, and it\u2019s okay if it\u2019s fallen a little in the jar.
\nTechnically, reducing the hydration of the sweet levain to make it stiffer can lead to an even more mild-tasting result (reducing bacterial activity further). But, I find mixing the levain very laborious. After testing both sweet levain types, I\u2019ve found that a sweet liquid version is just as effective in emphasizing yeast activity for maximum volume and reduced sourness while still being incredibly easy to mix with a spatula.\u00a0
\nThis recipe for milk bread hamburger buns uses a sweet levain to reduce sourness in the final bun\u2014but not entirely (though, gosh, it\u2019s close). Any slight perceptible sourness only brings additional flavor to the final buns, IMO\u2014though I don\u2019t detect any.
\nFor more information on the why and how behind making a sweet levain, see the preferment section in my cookbook.
\nFlour Selection
\nAs with my Japanese milk bread loaf, I use 100% high-protein white bread flour for these milk bread hamburger buns to achieve maximum volume and minimal sourness. The flour\u2019s high gluten content helps support the fat (milk and butter) in the dough. Additionally, because this bread flour is heavily sifted (low ash content), the reduced amount of bran and germ reduces dough acidification during fermentation.
\nI used King Arthur Artisan Bread flour, but any high-protein white flour will work well with this recipe.<\/p>\n
Baking Schedule
\nThese sourdough milk bread hamburger buns are made over the course of a single day (aside from the overnight levain). This preferred fermentation schedule ensures the mildest flavor profile possible. It also makes for a convenient schedule: Mix the sweet levain the night before, mix the dough in the morning, and have hamburger buns ready for the evening.
\nIf you\u2019re looking to cold-proof (retard) these buns so you can bake them early in the day for lunch, that will undoubtedly work (see the FAQ at the end of this post). However, I prefer to follow the baking schedule as outlined and bake them the day the dough is mixed. Then, let the buns cool overnight and use them the next day (they get even better with proper cooling).
\nMilk Bread Hamburger Buns Recipe
\nFor tips on calculating baker\u2019s percentages or modifying this formula (like making only 5 buns instead of 10), see my guide to using baker\u2019s percentages.
\nVitals
\nTotal dough weight1,450 gramsPrefermented flour13.5%Levain in final dough40.6%Hydration29.0% (does not include the milk)Yield10 x 135g buns
\nTotal Formula
\nDesired dough temperature: 76\u00b0F (24\u00b0C) (see my post on the importance of dough temperature).
\nWeightIngredientBaker\u2019s Percentage617gHigh-protein white bread flour (King Arthur Bread Flour, 12.7% protein)90.0%69gTangzhong: High-protein white bread flour10.0%274gTangzhong: Whole milk40.0%69gWhole milk10.0%123gUnsalted butter18.0%48gSuperfine white sugar (or granulated sugar)7.0%199gWater29.0%14gFine sea salt2.1%37gRipe sourdough starter, 100% hydration5.4%
\nAdditional Ingredients
\n1 egg and 1 tablespoon whole milk for the egg wash (optional)
\nRaw sesame seeds, for topping (optional)
\nOne of my favorite things about these buns is how wonderfully they color and crisp on the grill\u2014see the grill marks on the bottom bun, especially the edge.
\nMilk Bread Hamburger Buns Method
\n1. Prepare the levain \u2013 9:00 p.m. (the night before mixing)
\nWeightIngredientBaker\u2019s Percentage93gHigh-protein white bread flour100.0%28gSuperfine white sugar30.0%83gWater90.0%37gRipe sourdough starter, 100% hydration40.0%
\nMix the ingredients in the chart above in your favorite jar and leave them covered at a warm temperature, 74-76\u00b0F (23-24\u00b0C), to ripen for 12 to 14 hours. This is a sweet liquid levain and it will expand in volume significantly. Be sure to use a tall jar so it doesn\u2019t overflow.
\n2. Prepare the tangzhong \u2013 9:00 a.m. (the day of mixing)
\nIn a medium saucepan over medium-low heat, combine the 69 grams high-protein white bread flour and 274 grams whole milk. Cook, whisking continuously, until the mixture thickens and becomes a paste (it should look like mashed potatoes), 5 to 7 minutes. Remove the pan from the heat and spread the tangzhong on a small plate to expedite cooling. Set aside.
\n\u00a03. Mix \u2013 9:30 a.m.
\nWeightIngredient524gHigh-protein white bread flour342g (All*)Tangzhong (from Step 2)69gWhole milk20gSuperfine white sugar116gWater14gFine sea salt240g (All)Ripe levain (from Step 1)
\n*Note that it may be difficult to scrape every bit of the tangzhong out of the pan, and plus or minus 5g won\u2019t make a huge difference in the end.
\nLike Japanese milk bread, these milk bread hamburger buns require intensive kneading to ensure the dough is smooth and elastic and for the best structure and volume.
\nI used my KitchenAid stand mixer to efficiently mix and knead the dough. However, it\u2019s also possible to mix this dough by hand using the slap and fold kneading technique or folds in-the-bowl technique. Just be sure to hold back the butter until the dough is significantly strengthened, smooth, and elastic.
\nTo the bowl of a stand mixer fitted with the dough hook attachment, add the flour, tangzhong, milk, sugar, water, salt, and ripe levain. Mix on low speed (STIR on a KitchenAid) for 1 to 2 minutes until the ingredients come together, no dry bits remain, and the sides of the bowl are clean. This is not an overly wet, slack, or sloppy dough, it should be cohesive. If the dough is very dry, conservatively add a splash of water as needed to moisten. Next, mix on medium speed (2 on a KitchenAid) for 7 minutes until the dough smooths and begins to cling slightly to the hook (it will still be sticky and shaggy; see the image below).
\nThe milk bread hamburger bun dough after the first 7 minutes of mixing. Note how shaggy the dough is yet it\u2019s cohesive and slightly clinging to the dough hook.
\nLet the dough rest in the bowl for 5 minutes.
\nReturn the mixer to medium speed and mix for 3 to 4 minutes until the dough gains more strength and clings again to the dough hook. The dough will still be sticky to the touch and might be attached to the bottom of the bowl, but the sides will be clean (see image below).
\nAfter the second phase of mixing, the dough will be strong and clinging to the dough hook. Next, we will add the butter.
\nReduce the mixer speed to low speed and add the butter, one pat at a time, waiting to add each until the previous is absorbed. Use a spatula to scrape the sides of the bowl as needed. Once all the butter is added, about 4 to 6 minutes later, the dough will be in a cohesive ball in the mixing bowl with the sides mostly clean.
\nAt the end of mixing the dough will be softer and slightly sticky to the touch, but cohesive.
\nAt this point, the dough will be very soft to the touch and a bit sticky. Transfer the dough to a bulk fermentation container and cover.
\n4. Bulk Fermentation \u2013 10:00 a.m. to 1:30 p.m. (3 1\/2 hours)
\nAt a warm room temperature, 74-76\u00b0F (23-24\u00b0C), bulk fermentation should take about 3 \u00bd hours with no sets of stretches and folds (the dough is sufficiently strengthened during mixing).
\nLet the dough rest, covered, for the duration of bulk fermentation.<\/p>\n
Finished and mixed dough at the start of bulk fermentation.
\nDough at the end of bulk fermentation.<\/p>\n
5. Divide and Shape \u2013 1:30 p.m.
\nLine two baking sheets with parchment paper. Lightly flour your work surface, and using a bowl scraper, gently scoop the dough out to the floured area. Lightly flour the top of the dough and divide it into 10 (135-gram) portions. You might have a small bit of scrap dough left over.
\nUsing floured hands and a bench scraper, shape the portions into tight balls. I like to use the bench scraper at a high angle to the work surface to help shape the dough. A high angle tightens the dough more assertively.<\/p>\n
Shaped sourdough milk bread hamburger buns.
\nCover the hamburger buns while proofing.<\/p>\n
6. Proof \u2013 2:00 p.m. to 4:30 p.m.
\nCover the baking sheets with reusable plastic or these life-changing snap-on baking sheet covers (see image above) and let the dough proof for 2 \u00bd hours.
\n7. Bake \u2013 4:30 p.m. (preheat oven at 4:00 p.m.)
\nAfter 2 \u00bd hours the dough pieces should have puffed up, and feel very light and airy when poked.
\nAfter about 2 1\/2 hours the hamburger buns should be very light to the touch and fully proofed.
\nIf you\u2019re used to using the poke test to determine when your bread dough is ready for baking, this dough will feel different. It will feel more like poking a marshmallow or balloon that\u2019s not fully inflated. If the dough feels dense or tight, give it another 15 minutes to proof, then check again.
\nBelow, you can see how jiggly the dough is and the texture when I poke it to determine how well proofed it is.<\/p>\n
30 minutes before you want to bake, preheat your oven to 450\u00b0F (232\u00b0C), with racks in the upper and lower third.
\nIf making the egg wash, whisk together 1 whole egg and 1 tablespoon of whole milk in a small bowl until no lumps remain and the mixture is frothy.
\nUncover the baking sheets and, using a pastry brush, brush on an even, thin layer of the egg wash. Liberally sprinkle on sesame seeds if using.
\nPlace the baking sheets in the oven and bake for 15 minutes. Rotate the pans back to front and top to bottom, then reduce the oven temperature to 425\u00b0F (220\u00b0C). Bake for 5 to 10 minutes until well-colored.
\nBeautifully shiny, fluffy, and ready to eat.
\nRemove the baking sheets to a heat-safe surface and cool for 5 minutes. Then, transfer the buns to a cooling rack and let them cool completely before slicing, about 30 minutes.
\nPrint
\nclock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon<\/p>\n
Description<\/p>\n
These sourdough (naturally leavened) milk bread hamburger buns are soft and fluffy yet sturdy enough to hold your burger and all the desired toppings.<\/p>\n
Levain<\/p>\n
93g high-protein white bread flour
\n28g superfine white sugar
\n83g water
\n37g ripe sourdough starter<\/p>\n
Tangzhong<\/p>\n
69g high-protein white bread flour
\n274g whole milk<\/p>\n
Main Dough<\/p>\n
524g high-protein white bread flour
\n342g (all) tangzhong
\n69g whole milk
\n20g superfine white sugar
\n116g water
\n14g fine sea salt
\n240g (all) ripe levain<\/p>\n
Topping<\/p>\n
1 egg and 1 tablespoon whole milk for egg wash (optional)
\nRaw sesame seeds (optional)<\/p>\n
Prepare the levain \u2013 9:00 p.m. (the night before mixing)Mix the ingredients in the chart above in a tall jar, covered at a warm temperature, 74-76\u00b0F (23-24\u00b0C), to ripen for 12 to 14 hours. This levain will expand in volume significantly. Be sure to use a tall jar so it doesn\u2019t overflow.
\nPrepare the tangzhong \u2013 9:10 a.m. (the day of mixing)In a medium saucepan over medium-low heat, combine the tangzhong ingredients. Cook, whisking continuously, until the mixture thickens and becomes a paste (it should look like mashed potatoes), 5 to 7 minutes. Remove the pan from the heat and spread the tangzhong on a small plate to cool. Set aside.
\nMix \u2013 9:30 a.m.To the bowl of a stand mixer fitted with the dough hook, add flour, tangzhong, milk, sugar, water, salt, and ripe levain. Mix on low speed (STIR on KitchenAid) for 1-2 minutes until combined, with no dry bits remaining. If the dough is too dry, add a splash of water. Mix on medium speed (2 on KitchenAid) for 7 minutes until smooth. Let rest for 5 minutes. Mix again on medium speed for 3-4 minutes until the dough gains strength and clings to the hook. Reduce speed to low and add butter, one pat at a time, scraping the bowl as needed. After 4-6 minutes, the dough will form a cohesive ball with clean sides. Transfer the dough to a bulk fermentation container and cover.
\nBulk Fermentation \u2013 10:00 a.m. to 1:30 p.m. (3 1\/2 hours)At a warm room temperature, 74-76\u00b0F (23-24\u00b0C), bulk fermentation should take about 3 \u00bd hours with no sets of stretches and folds (the dough is sufficiently strengthened during mixing). Let the dough rest, covered, for the duration of bulk fermentation.
\nDivide and Shape \u2013 1:30 p.m.Line two baking sheets with parchment paper. Lightly flour your work surface, and using a bowl scraper, gently scoop the dough out to the floured area. Lightly flour the top of the dough and divide it into 10 (135-gram) portions. You might have a small bit of scrap dough left over. Using floured hands and a bench scraper, shape the portions into tight balls.
\nProof \u2013 2:00 p.m. to 4:30 p.m.Cover the baking sheets with reusable plastic or snap-on baking sheet covers and let the dough proof for 2 \u00bd hours. (See the video up in this post for what the dough looks like when fully proofed.)
\nBake \u2013 4:30 p.m. (preheat oven at 4:00 p.m.)30 minutes before baking, preheat oven to 450\u00b0F (232\u00b0C) with racks in the upper and lower thirds. For the egg wash, whisk 1 egg and 1 tablespoon of milk until frothy. Uncover baking sheets and brush with egg wash. Sprinkle sesame seeds if desired. Bake for 15 minutes. Rotate pans, reduce temperature to 425\u00b0F (220\u00b0C), and bake for another 5-10 minutes until well-colored. Remove the baking sheets to a heat-safe surface and cool for 5 minutes. Then, transfer the buns to a cooling rack and let them cool completely before slicing, about 30 minutes.<\/p>\n
Notes<\/p>\n
To make this recipe vegan, substitute the whole dairy milk for full-fat nut or oat milk and use a butter substitute (such as Earth Balance Vegan Butter).
\nIf you don\u2019t have superfine white sugar (caster sugar), use your finest white sugar.<\/p>\n
Milk Bread Hamburger Buns FAQs<\/p>\n
Can I prepare the tangzhong ahead of time?<\/p>\n
Yes, you can prepare the tangzhong the night before mixing. After cooking the flour and milk, let it completely cool on the counter, transfer to a covered container, and place it in the refrigerator.<\/p>\n
Can I make these milk bread hamburger buns vegan?<\/p>\n
Yes, substitute the dairy milk, both in the tangzhong and main dough, for any whole-fat nut or soy milk. In place of the butter, use a vegan butter alternative such as Earth Balance. Omit the egg wash completely, and instead, brush the tops of the dough with more nondairy milk before baking.<\/p>\n
Can I reduce the amount of sugar in these hamburger buns?<\/p>\n
I would not reduce the sugar in the sweet levain because the specified amount is needed to ensure reduced bacterial activity. However, feel free to reduce the sugar in the main dough, though it\u2019s there primarily to ensure the final buns are soft and have good keeping quality.<\/p>\n
Can I refrigerate the milk bread hamburger bun dough overnight?<\/p>\n
Yes. After shaping the dough into balls and placing them on the baking sheets, cover the dough, let it proof for 30 minutes on the counter, then place the pans in the refrigerator. The next day, take the trays out to finish proofing on the counter for 1 to 3 hours, until very puffy as directed in Step 7.<\/p>\n
Can I use this bun for anything other than a hamburger?<\/p>\n
These sourdough milk bread buns would be fantastic for egg sandwiches, tuna or egg salad sandwiches, or sloppy joes.<\/p>\n
My milk bread hamburger buns had large bubbles form on top, what happened?<\/p>\n
This is a telltale sign the dough is overproofed. Next time, reduce the proofing time by 15 to 30 minutes. The dough should feel very light when poked, but not excessively gassed up or delicate. You might also see partially collapsed areas when the dough is overproofed.<\/p>\n
What\u2019s Next?
\nSince you\u2019re likely making these milk bread hamburger buns during the summer, why not make an easy sourdough starter discard pie or galette to house all that excellent summer produce and complete your cookout?
\nBuon appetito!<\/p>\n","protected":false},"excerpt":{"rendered":"
Crafting the perfect hamburger bun is hard. You\u2019re not looking for the utmost softness because the bun will erode beneath a stack of meat, veggies, and condiments. Yet you don\u2019t want to eat a burger supported by two rigid crackers, either. Instead, you want a soft and squishy bun but still sturdy in all the […]<\/p>\n","protected":false},"author":1,"featured_media":132,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[6],"tags":[],"class_list":{"0":"post-131","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-healthy-meals"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/131","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=131"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/131\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/132"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=131"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=131"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=131"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}