Week 10: Burger Buns

These are THE BEST. Made with a tangzhong, a warm flour-and-water paste traditionally used in China, and using less butter than a true brioche. These are a snap to make if you have a stand mixer, and come out soft and fluffy. Mine didn’t take nearly as much time to rise as Joshua’s, so watch your dough rather than the clock. SO GOOD! Joshua’s a great instructor, and a joy to watch. At the end of the first video I watched of his, (focaccia, 6/2018), he thanks his 2,000 subscribers. He’s now up to 2.38 million. He wrote his first cookbook , Slim Palate, at 17, and, he’s also a bit of a TikTok sensation.

How To Make The Best Burger Buns Of All Time | Joshua Weissman


  • 2 tbsp bread flour
  • 2 tbsp water
  • 4 tbsp whole milk
  • 1/2 cup(120g) whole milk
  • 1 tablespoons (9g) instant yeast
  • 320g bread flour
  • 7g salt
  • 35g sugar
  • 1 whole egg
  • 1 egg yolk (save white for glazing, or use a whole egg for a darker color)
  • 3 tbsp (42g) unsalted butter, softened
  • Sesame seeds (optional)


Two rise times: 1 hours + 1-2 hours.


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