How To Make The Best Burger Buns Of All Time
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- Опубліковано 16 лип 2019
- You know those fancy burger buns you get from fancy "burger bars"? The brioche kind of burger bun.. This is that bun, but better, and really easy to make. This is a combination between a brioche and Japanese milk bread dough, that to me creates the ultimate burger bun. It's light and airy, glossy, and has a nice fluffy inside that gets a great toast and absorbs juices without going soggy. Plus these buns can be used for all sorts of things other than burgers, like the most amazing breakfast sandwich, or a fried chicken sandwich. It's all good, and just in time for that summer grilling.
Recipe: www.joshuaweissman.com/post/b...
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It’s strange living in Josh’s kitchen cabinet, but I am learning to cope. It smells great but I still miss my family.
But I mean...the cooking instructions are bar none
Didn't know I had neighbors. I'll have Josh bake you a pie
I definitely do not miss my family
Cabinet life. . . for life. . .👍
Which shelf are you on? We should know our neighbors.
Wesley hi neighbour, I’m from the other cabinet ! Likewise I’m feeling good here , sometimes homesick
The bun to a burger is arguably one of the most important components to the burger, maybe even the most important component to the burger, aside from...
*Proceeds to list every other component in the burger*
I mean... He's not wrong...
The meat and bun are the constant here. Just like toppings cravings change.
🤑🤑🤑🤑🤑
The bun is the most important as the burger can have whatever you want on it. The meat portion is also different as people season them differently as some like plain salt and pepper on top before cooking while others, like myself, basically make a meatloaf patty as I have sauteed onions, mushrooms, Worcestershire sauce, eggs added into my burger meat. I then top it with maple glazed bacon, ham, an over medium egg, garlic aioli and cheese. However, if the bun is bad, your burger isn't gong to taste as good.
@@saysoun752 Potato tomato. Is a burger a burger without a bun, or is it meat with salad and condiments?
I'm from Europe and THANK YOU FROM THE BOTTOM OF MY HEART for including both imperial and metric measurements in your explanations!
Чел, украина это не европа
@@JaSmiNEtherlands let them think that way
Yeah it's super useful although you can tell they were written by an American because who in God's name measures milk in grams.
@@Epsicronicsanybody who measures stuff on a scale when cooking/baking? this way you don't have to use a measuring cup, you just go straight to the bowl. i do this sometimes, and i'm from europe.
Yes, but he converted volume to weight, which is weird, so I just stuck with ml instead of grams. The density is fairly similar, so the effect shouldn't be too devastating. @@petervarga1207
Hi Josh.
My name is Júlio and I’m Mozambican (Africa).
I just want to thank you for this bun recipe; it really is a life changing recipe.
I have opened a fast food joint using your buns, and they are revolutionary here.
I’ll share the pictures on instagrams.
As I write this, I’m trying your pickles recipe.
I have a lot to than you.
My restaurant is working with 19 employees right now, and I know it can grow bigger.
I’ll go to Guga’s, from here! I learnt a lot from him as well.
🙏🏽❤️
Congrats Jùlio!! I'm so happy for you and so proud of you :)
Much love from Canada. If I ever come to Mozambique I will make it a mission to visit your restaurant :)
All the best man!
What is your instagram
Damn
Hi I m from mozambique too. Which city are u from. I m in maputo
Side note: anyone notice and appreciate the lack of ads? Refreshing 👏
Laughs in UA-cam Premium
Ads are often UA-camr’s main source of income. With the content essentially being free ads aren’t necessarily something that should be regarded as “refreshing” when they’re not there.
αυяιε ℓ. When there are ads every 1.5 minutes, I think it is refreshing to see only one or two. Did I say I was opposed to ads entirely? No, so cheers for your input 😊
I was a little sad reading this comment despite misreading "aids"
Sarah Wilson Idk, I wish he would get some ad revenue, the man deserves it
INGREDIENTS:
For Tangzhong:
2 tablespoons (20g) bread flour
2 tablespoons (27g) water
4 tablespoons (60g) whole milk
For Dough:
1/2 cup(120g) whole milk @ 95f (30c)
1 tablespoons (9g) instant yeast
2.5 cups (320g) Bread flour
1 teaspoon (7g) fine sea salt
2.5 tablespoons (35g) granulated sugar
1 whole egg
1 egg yolk
3 tablespoons (42g) unsalted butter, softened
For Egg Wash:
1 whole egg
Splash of whole milk
INSTRUCTIONS:
Bread Dough
For the tangzhong, add all ingredients together over medium heat, and constantly whisk until it becomes a paste.
For the primed yeast mixture, add and mix together. Store in a warm area and let sit for 8 minutes.
In a stand mixer bowl, add the dry ingredients. Slowly add in milk and yeast mixture, the tangzhong mix. Let homogenize. When dough starts coming together, add the egg and egg yolk. Then increase speed to medium low until incorporated. Gradually add butter until incorporated meaning when dough is mixed, nothing sticks to the sides.
Lightly grease a medium sized bowl, gently fold and place seam side down. Place a damp towel of the dough and bring to warm area to proof for 1 - 1.5 hours
To shape, punch the dough down then flour work surface
Divide dough into six even pieces around 95 - 105 g
To shape the individual buns, gently stretch flipped side down and fold to the center. Repeat this process for the whole segment of dough, then flip upside down.
Rotate dough 90 degrees and pull towards you. Repeat two more times to complete rotation around the whole perimeter.
Place shaped dough in rimmed sheet tray lined with parchment paper. Leave 2.5 in of space or 6 cm apart.
Cover with similar sized sheet tray that is flipped so that the dough will not dry out.
Before baking, brush with egg wash (1 whole egg plus a splash of milk)
Bake at 375 degrees F or 190 C for 18 minutes until golden brown.
Thank you
Not all heroes wear capes
Tysm
Thank you
I'm appreciate
Having made these 3 times now, and my family absolutely LOVING these buns, I can tell you they get easier to make after the second time and worth every minute of making and proofing. DELICIOUS 😋
I make the buns also right now and the dough is sticky as fuck. hope that after it rises it loses on stickiness.
Did you ever figure out what caused the stickiness? I just tried it from the cookbook and it was also insanely sticky.
Lol doing this right now with the same Problem as both oft you
@@myusername570 i just did them for the second time
had this problem, dough was sticky unlike the first time
they were two differences, milk was a bit too hot when i added the yeast and the unsalted butter, recipe says softened (which i did the first time) but this time it was melted but not hot, which i measured it before melting it
i'd say it was because of the butter but
my advice is follow the recipe as best as you can
@bababoy8845 I just tried for the 3rd or 4th time and got the best result yet. Biggest change was temps of milk and water closer, and mixing for longer than I ever had. I did a double batch and my standmixer was pretty warm by the end of it. Probably a good 10ish mins on speed 2.
Just a tip, if you want them to be extra soft and perfect, put a tray of boiling water on the bottom shelf of the oven 5-10 mins before you put the buns in the oven.
The steam helps keep them soft and prevents the crust from drying out as they cook.
i remember asian movie about cucumber bread... putting wine inside the oven
Damn! I didn't see your tip before. My buns ended up a little like biscuits.
@@luisvilleda4616 Honestly if your rolls came out anything like biscuits then you did something wrong lol. The tray of water would not have saved them. It's all good, it happens. I made flat italen bread last week, I did something wrong lol :)
0 effect
For anyone that wants a written instruction for this recipe here you go.
First make the Tangzong.
Combine 60g of whole milk, 27g of water, 20g bread flour, in sauce pot. Place on medium heat until it becomes a paste.
Take 120g of whole milk heated to about 95F add 9 grams instant yeast. let sit for 8 min.
Combine in bowl 320g bread flour, 35g of sugar, 7g fine sea salt, and wisk until incorperated.
With stand mixer running on low speed with the dough hook, slowly add yeast and milk mixture and Tangzon paste to bowl followed by 1 whole egg and 1 egg yolk (room temp)
Increase stand mixer to medium low until Incorporated.
Once incorperated slowly add 42g of softened unsalted butter, kneed for 8 min.
Gently oil a bowl, take dough and pull in the sides. Place seem side down and create a boule and place it in bowl with damp towel for 1 1/2-2 hours and wait for it to double.
Take out dough and decompress air. Lightly flour surface and put your dough on the table and divide into 6 even pieces. 95g-105g each.
Shape each section into a boule creating tension on the top.
Place balls on parchment paper far enough apart for rise. Cover and let rise for 1 1/2 to 2 hours or until it's doubled.
Create egg wash with one egg and a splash of milk. Cover top of buns with egg wash.
Bake at 375F for 16 to 18 min or until deep golden brown.
I don't know why he included the ingredients but not the method. yeeshhh...
L. F. Bc he shows u in the video
Lucas Ritchie if there is a video, I’ll always watch it. But constantly rewinding or fast forwarding a video while baking isn’t always easy especially if my phone turns off. Having a piece of paper to read and refer back to is best. This is a great recipe. I ended up watching and typing the recipe into google docs for my own benefit. Ppl usually write out a recipe with the method if they want ppl to try out the recipe. But maybe that’s just me.
@@kindredspirit102 not just you. It's why I wrote it down. lol
dont trust the gram measurments they wrong half a cup of milk is 90 gram not 120 just used 120 and my dough is way too sticky now needed to add extra flour
Burger King: We have the best burger buns....PERIOD
Josh: OPEN the counter door!!!!!
Burger King buns are a joke
Hold my KitchenAid stand mixer
Burger King in general is disgusting
WIth a bunch of bromate.....which will give you early ED
i must be out of the loop cause every bk ive seen use commercial buns from the store
I am a 70 year old mom & grandmom with a fair bit of home cooking & baking experience ( thanks to my own grandmothers who cooked with a handful of this and a pinch of that), BUT, however, howbeit and ding dang-it Bubba (sorry, can't call ya' papa as you're younger than my daughter), these are THE best burger/hotdog buns I have ever tasted! I've just made my 3rd batch this 1st month. They turn out scrumptious every time. I will never buy "store-bought" buns again. For that matter, they are incredible right from the oven, split and buttered (yes, I confess, the smell got to me and I couldn't wait). Bought your cookbook, and maybe I might eventually make it past the bread pages in the near future. Congratulations to you on your attractive, successful cookbook and congratulations to your parents as well !!! Don't know how long the book will stay clean because I foresee this cookbook being well used.
These buns are truly a game changer. I've tried many recipes and I've tried to improve on those, but these are simply out of this world. And so far I've only tried one without any meat or other toppings. And the best part is, if you freeze them right after they've cooled down and you put them in the microwave for 10 seconds after they've thawed the day you need them, they taste just like when you took them out of the oven. Genius.
I made these buns and everyone in my family went crazy, now my mom is asking me to make them again, these are the real deal, game changer buns
Holy shit me too !!! she asks me to make these everytime we eat bbq.
Glad i'm not the only one making these !!!😄😄😄
Bet it works out too if ya wanna impress your boy/ gurl
carla ruiz What flour did you use?
@@cecegure7684 my wife is crazy about these buns 😀
@@maje5459 you can pretty much use any
Just made these. Followed your instructions and my God the buns were amazing. I made impossible burgers and basted with rosemary and garlic. As someone who is not good at cooking I was pleasantly surprised at how great it tasted. Thank you papa
This is my plan aswell :D
Haha I just did a beyond burger and it was so good
Wow, you spent all that time making buns to put a fake burger on it? Must have a lot of time on your hands. Good for you.
I'll just eat a salad if I don't want beef.
@@leo.girardi good for you? I don't get your point with this comment
@@Alexander_Meyer It's like a ToFurkey, just eat something else. Like the Keto people making Cauliflower pizza crust. Going a long way to make something "fake" to hit some emotional memory of something.
People want to change their diets, whether for health, ideology, or other factors, but want to hang on to some resemblance of what they either used to eat, or wanted to eat. It is their right to do so, not going to argue that. I just see it as chasing your tail.
But at the same time, if someone spent three hours making this recipe for a pimento cheese sandwich, I would say fine.
So maybe a little bias on my part.
But to each, his own.
I have to say, these are amazing! Made them the second time, and was as good as the first! It's easy, not too pricy and has a big room for mistakes. If you're doing this by hand, it being super, and I mean SUPER sticky is normal. Just continue with the recipe, I guarantee, you won't be dissapointed.
Double and triple the recipe..it works easier in the mixer, and these things freeze so perfectly there’s no reason not to bake them ahead! I flatten mine more and give long, cool rises..best sandwich buns ever! If you don’t know how to freeze bread, it couldn’t be simpler..first, let baked breads dry and cool completely before freezing. Place into a freezer bag, evacuate as much air without smushing, then freeze. Now, one secret to high quality is..let them thaw completely without opening the bag! The moisture lost from the bread is trapped in the bag, you need to let the bread reabsorb that water vapor, and presto, when you take it out of the bag, it’s practically better than fresh baked..
Thank you so much I’m gonna try that freezing method !
when you kneading with ur hand, and you add the butter. all of sudden you might felt you fail, but just keep kneading like 5 minutes, and voila you did it!!!
I had to knead by hand, it wasn't catching on my dough hook and I was like... Wtf? So I kneeded it by hand and yup, it worked!
Same thing happened to me!
Same!
@@heavens.sorrow was having the same issue. Sprinkled in about 20g more flour while it was mixing, and that seemed to do the trick.
I kept kneading and it still didn’t come to together. It was still so sticky so ended up having to add more flour.
I think we could weaponise Josh. Point his videos at the enemy and they will end up too fat and too busy cooking to bother with hostility.
Critstix Darkspear Area 51 raid will be successful if we do diss
His weapon would be B roll
ua-cam.com/video/Js15q70Z_2s/v-deo.html
Also wondering why they're in this strange man's cupboard
Either that or they'll die from starvation.
I can’t believe how soft these came out. They are gorgeous! Thanks Josh!
A tip for people who don't have a stand mixer: just mix all the wet ingredients at once. Don't bother using softened butter and adding eggs at a different time. Just melt the butter into milk, but not hot enough to cook the eggs, then whisk eggs then add those, then mix in the tangzhong while it's still warm. Just make sure the whole mix is cool enough for the yeast and add that to either the wet mix or the flour.
Also I don't even bother dusting the table or my hands with flour. I just deal with the mess while I'm kneading for ten minutes and use a bread scraper to scrape it off my hands and table occasionally. Letting it rest a few minutes after ten minute knead will of course help the stickiness of it plenty.
Also, I recommend cold proofing too. I do it up to 3 days but mostly just like 36 hours. Such good flavor development that way
Problem with this suggestion: The butter is added near the end for a reason. lipids inhibit gluten development, so if you do this, it will take longer to proof properly and will have less chew. Obviously whether or not this is wanted is preference, but your suggestions will not result in the same end result as if you followed this recipe as directed.
I would suggest using melted better though for convenience. But only if you are using a mixer or the dough setting on a bread maker. You need to stream it in a little at a time towards the end, letting it incorporate before you add more (if you add too much too quickly it'll cause the dough to smack up against the walls of your vessel and splash melted better everywhere). If you, like me keep your butter in the fridge it is way more convenient than having to remember to take the butter out a couple hours before you need it.
Yo i did it that exact way
But it was wayyyy too fucking wet
Maybe our european eggs are bigger, had to add about 30-50g more flour to even get anywhere
@@albertni1504 same here, they're in the oven now and honestly they still came out flat, I have no idea what exactly went wrong, it felt impossible to kneed it by hand
@@Eya_touir after adding more flower they turned out pretty damn good :/ maybe something about your yeast ratio or ammount of time you let them rise
I would like thank you from the bottom of my heart for listing the ingredients in grams too
Came to the comments to say this!
Me too !!
I just made these and let me tell you... THEY ARE PERFECTION! Thank you soooo much!
PS: I used all purpose flour and it still turned out perfect.
GREAT thank you so much because I was scrolling through the comments to see if it was ok to do that
You're the comment that I was looking for. Thanks.
Good to know, lifesaver!
@@everythangskylarraiyn8132 All purpose flour should work for anything, hence the name, bread flour just has a little more protein making it a little better but not much different
TÜRK BULDUMMM
The moment Josh realised he hadn't plugged in the Kitchen Aid. That music just made me realise I'm gonna get down to some serious whiskey business.
Thanks so much for including UK measurements as well! Having a few friends over later and will absolutely be trying this
Everytime you say B-roll I close my eyes and have just a little second of happiness at what is about to come 🥰
I'm so glad I'm not the only one!
"Now get your standmixer ready"
Lost me there, too poor for a standmixer.
Paula Fuentes you can mix and knead it by hand! It wasn't hard to do. Just cut the butter into 4-5 pieces and knead each piece in one at a time
Get a hand mixer they usually come with the dough hook.
Go to thrift store and buy a bread machine
I can relate. I knead my dough by hand. It takes about 10 minutes, sometimes longer. It's good exercise for the arms I suppose.
You have hands
You are a walking culinary school by yourself! Beside your knowledge you explain everything with every single details and make it looks so easy. Much respect 🙏
I use this recipe all the time and my family loves it! These buns have upgraded our burgers.
Just did this with all-purpose flour and hand kneaded the dough. It worked out incredibly! I recommend this recipe to anyone looking for awesome buns 😏
hai, can i know how long did u knead it? thank you
@@nursyafiqahlee26 just keep kneading until the consistency matches that of the video (a ball that can come together on a floured surface and is “nice and smooth”). It took me around 12-15 min, but obviously it is dependent on how hard you’re kneading. Happy bun making :)
@@cooperlevy644 thank you so much!!! I tried other recipes and knead non stop but it was still so sticky. gonna try this recipe tomorrow. thanks!
@@nursyafiqahlee26 To correct myself and I know it’s unconventional, but I kneaded the dough in a metal bowl not on a floured surface. Hopefully it works out. Best of luck
@@cooperlevy644 i tried and its amazing. thank you for the tips!!
Currently waiting for my dough to rise. Never made homemade bread before, but I’m in quarantine for COVID-19 and I wanna know how to make hella bread before the apocalypse starts
Kelsey about to do the same
@@uzouluobijiofor4046 same.
same
Same
Same lol
Literally just made these buns and WOW!!!! Sooo soft, tender and delicious. Definitely a keeper.
I don’t know if my kitchen was just extremely humid but I did add a lot more bread flour during the kneading stage since the dough was so sticky and not pulling from the edge of the bowl. Turned out perfectly regardless. YUM THANK YOU
I'm definitely doing something wrong, because It was the opposite for me, the dough ends up being kinda hard and it breaks when kneading the buns
I cannot thank you enough for providing straight-forward units of measure and time intervals for this process. Looking forward to trying this at home!
I've made this recipe three times and had to add 1/2 cup more flour to the dough each time. With that addition, they were fabulous. Love having these amazing buns to share with my friends.
me too Debbie....flour had to add a further 150 gms or so...but good recipe
It could be your altitude affecting things
I have always had to do the same.
Me too!!
@@kamcorder3585 I read this as attitude instead of altitude and was inclined to wholeheartedly agree
Man, I have to literaly salute to you. I'm baking my own burger buns for couple of years, but this is total game changer. Just finished first batch, and I do not have words for it. The look, consistency, taste, totally awesome! Thank you.
I am eternally grateful for UA-cam, these cooking tutorials has helped out a lot of people.
Just made those for iftar during Ramadan fasting! These are the real deal ! Easy to make! Fluffy and delicious!
Plot twist that brush made from his hair
You win at commenting
TwT O.O 0_O
WKWKKWKW LOL
😂😂
@@septoadi8072 mana ada orang luar tau arti "wkwkwk" 😂
Btw, konsep videonya kaya Willgox ga si?
I've been making my own burger buns for years, last Saturday I tried your recipe...OMG they were so good, Literally the PERFECT BURGER BUNS I've ever had, thank you so much for sharing your recipes with us
I have come back to say, THIS is my new favorite bun recipe. My gosh can’t believe how soft it turned out. I’m gonna protect this recipe for the rest of my life
Was it dry or chewy texture?
Made these today, along with your classic burgers. They are fantastic. The extra four got gobbled with with butter and homemade strawberry-rosemerry jam. Life is perfect.
Hey so quick tip here: if your house is kinda cold or you don't have a fermentation box thingy, use your microwave to heat it up (without the dough inside, maybe heat your food or something) then stick your dough inside of the warm microwave. Obviously it's gonna slowly cool down but it's gonna be a lot warmer due to the residual heat and close microwave.
I did the same thing, but using an oven. I turned it on until it got warm (not hot), turned it off, put the dough in and it was perfect =))))
Just turn on the light in the oven, the bulb will heat it enough to give you a warm, and draft free place to let the dough rise.
Did the microwave trick today (our rental oven doesn’t have a light so that method isn’t an option…) and it worked like a freaking charm. Genius. Thanks for commenting that. Total game changer for me.
Just tried this out and the buns are so good!!
I swapped all purpose flour for the bread flour since thats what I had available - still turned out delicious.
Thanks Joshua!
I love these!!! Just got my first batch out of the oven, they are PERFECT.
I gotta say, I had to knead by hand and i swore to myself that if these buns don’t turn out to be the best ones i ever had I will not try to be adventurous in the kitchen ever again. It was worth all the effort I swear! Thank You for this amazing recipe ❤
I was right with you, I was ready to give up the bake (aside from my normal few things: crazy cake, biscuits and quick cobbler cakes), but this has changed my mind and added a new bake to my arsenal. Was so happy they turned out right!
I just finished your buns for the first time and I have to say that they are amazing, I didn't expect them to taste as good as they look. thank you!
I made these yesterday and they turned out perfectly. My family loves me again, thanks Joshua Weissman!
lorelei7228 😂😂😂
“My family loves me again” I died
I made these ONCE, posted them on Facebook, and everyone once in a while I’ll just go back in my photos and look at ‘em. Sometimes, when burgers come up in casual conversation with a distant friend, THEY will bring up the buns they saw on my Facebook feed. They are beautiful and amazing. MAKE THESE. CHANGE YOUR LIFE TODAY.
The ultimate life hack is to use this dough recipe for cinnamon rolls, I double the recipe and it makes 12 giant rolls 🤤 people that don’t even like cinnamon rolls have told me they adore mine, thank you JOSH!
These are the best buns ever!! I stopped buying from the store always baking them fresh and I kneed them by hand actually! Super easy and delicious ❤️❤️
Your burger looks exactly like the burger from spongebob :D
ningunoag just need *exactly* 10 sesame
ningunoag This is part of the krabby patty secret formula sans sesame seeds.
Joshua Weissman i hope you also paint a smiley with ketchup o the pickles :D keep going with this good quality
😁
ningunoag
U mean the krabby patty LOL
I made these today! Kneeded by hand because I don't have a stand mixer. FYI it will be INCREDIBLY sticky even after kneeding the butter into it but that's fine, after it has risen it will lose the stickiness. They turned out great! Thanks for the tutorial Josh :)
How do you make it smooth every time I kneed it’s always alil lumpy
@@saltlakeangler1900Use stretch and fold method
@@ludigracic thanks g
I just made burger buns following your recipe and WOW! truly the best buns I have ever had in my life, my wife and kids said the same! Thank you for sharing your recipe!
This recipe is easy to follow and the results are amazing. This is the second time I make them (this time I doubled everything) and once again they look, smell, feel and taste fabulous. I used 2% milk instead of whole milk and that seems to be fine. Happy baking / bbqing 😋
Can confirm these buns are absolutely incredible. I felt like a professional baker with how amazing they tasted, and it was only my first time baking literally ever 😂😅
Was it dry or chewy texture?
@@me6ur I can't speak for op but when I make these buns they are soft and fluffy. Why do you ask? Do you need help troubleshooting the recipe?
it's like magic, congratulations! The feeling never goes away, before you know it you've baked all your life. :)
@@cuthulucups4878 can you give me the recipe?
@@vantainguyen6745 Hey there, my recipe isn't any different from the video. I'm just confirming that they come out soft and fluffy every time. I brought these to Christmas dinner stuffed with a square of white chocolate and they were the favorite dessert. I might be able to help you troubleshoot if you're having problems though! :)
Just made this following the EXACT recipe (using weighted measurements on a digital scale) and THEY ARE PERFECT.
Seriously, they are the buns of my dreams, soft and just slightly sweet, but with enough structure to hold up to a burger.
Mine are in the oven now, and I swear they're so beautiful my eyes are a little teary 😂 Can't wait to try them
Then why in the hell is my dough not right. What mixer are you using
@@emmalynn5870 It was more sticky than his but mainly it just wasn't pulling up onto the mixer attachment like his its so annoying and did it turn out well
@@emmalynn5870
Check the protein content in your flour, it may be a little weak for breadmaking. You want somewhere around 11 or 12g of protein per 100g of flour.
The Yonko Kurohige yeah my dough isn’t right either I can never get the dough like his He is holding onto a secret!!!
Just made this morning and they came out awedome. Family said they were the best burgers they ever ate. Thanks Josh.
just made these buns and they were PHENOMENAL!!! it’s such an easy recipe and it’s 100% worth the time to make.
What did you eat them with?
These are seriously heavenly. Living in asia its not easy to find a great upscale burger. But I just made a burger that seriously is one of the best I have ever had in my life thanks to this.
IMPORTANT lesson i learned: the eggwash should be at room temperature.. otherwise the buns may collapse again
falias4 wish I saw this comment 10 mins ago lol. I made the egg wash before letting the buns rise. And by the time my buns had risen, the egg wash was cold (bc my house was cold). Such a shame, the buns took a while to rise.
@@mpcrt6512 how cold is it in your house? :D
in the end it's about the temperature difference between your buns and eggwash.. maybe you kept your buns too warm? if they rise too fast it's not that good either.
@@falias4 It was pretty cold in my house today, seeing as it's winter and I didn't have the heater on. But when I started making the buns, the house was room temp. Temp dropped quite a bit from when I started making the buns and when I finished
This recipe is amazing. Turns out perfect every time
Hi Joshua, just wanted to let you know that I tried this recipe to the letter and it was the most amazing fluffy tasty brioche bread I have ever made. It's gone within the first 10 minutes. My family loved it!
Was going to sleep but instead I’m watching how to make perfect burger buns
and I’m not mad about it 🤷🏻♀️
Same! It's 1:19am here
Same! It's 1:07 a.m here :)
These are the best buns I've ever made. My husband was blown away that I made them!! 🤤🤤
It is awesome that you always tell the amount of the ingredients in metric units as well. Thanks from a Swiss viewer.
Thank you for this amazing recipe,!!! I tried it out today and it turned out sooo perfect,my husband said it was the best burger he had in his life!!!
This recipe is so simple to throw together and it turns out so incredible every time. They are perfect. My ability to flex with baking is 1000x greater because of this recipe.
Him: The bun is the most important apart from the meat and the toppings
Me: you know that that is everything
Sauce: Am I a joke to you?
He knows
He said apart from the meat
me: you cant take a joke can you
I'm just a beginner and these buns are amazing !! Like pillows and a perfect size for even an 8 oz burger. My family loved them !!!
Made these now twice with all purpose flour and no stand mixer. They are incredibly soft and delicious. If doing this by hand, you got this!!
We wanted burgers last night for dinner and I realized I don't have buns. i knew Josh would help :) these buns came out beautifully. my daughter ate a couple just plain on its own when they were warm. this recipe def goes into my recipe box. thanks again, Josh!
Made this beautiful, toasted and perfectly round buns today! It turned out amazing! I reduced the sugar to 2tbsp instead and it tasted just right! Thank you for this brilliant recipe. Loved it!
Thank you Joshua! You make it so easy, step by step to success. Thanks for including grams, weighing ingredients make it foolproof! These are amazing buns!!
Thank you so much for providing both imperial and metric measurements! This is great! I’m making some right now :)
Ok. Made these last night, and they are awesome! Been using Brioche buns in the restaurants I've worked in for years, and these are way lighter and fluffier! I'm going to try to incorporate the Tangzhong into some other bread recipes. Thanks Joshua!
The best hamburger recipe on UA-cam thus far. Straight forward, delicious and looks store bought!
I just made these for our hamburger dinner tonight, and they were perfect! My kids love them. My 5 yo marveled at the buns’ spring. (She watches a lot of cooking videos). They also ate the buns plain. I will definitely make these again. Next time, I’ll use them for breakfast sandwiches.
Thank you! Thank you! Thank you! Josh!!! Saw this video a year or two ago and FINALLY got around to making them. Absolutely the best 🤩 and not near as complicated as I made it out to be in my own mind. No more store bought buns in my house! And with the salted tomatoes and caramelized onions (and I added bacon) I could taste every single ingredient (including the bun) and it was the best burger ever.
just tried. it...... WAS THE BEST EVER.... a little. tip
... if ever the dough becomes a bit. sticky its not a. problem just add some flour on your work. surface and on your hands
Thank. you for. the tip
I had to triple the recipe and mine has gone awry greatly.
Im having the same issue now lol i just dumped it straight into the greased bowl cuz i couldn't work with it. Hope it turns out okay
@@aboodk next time try to work it a little longer, it sticks because gluten did not have time to work its magic.
You saved my life
Dude, I just made these. I used AP flour and did it all by hand and omg they're so good I could cry 😭 extremely fluffy
hai, can i know how long did u knead it? thank you
@@nursyafiqahlee26 I would say 10 to 15 minutes after adding the butter so its completely incorporated and smooth, not sticking to your hand 😊
@@gabriellabello1906 i tried it and its amazing! thank you!
These are seriously amazing! I just made these for the first time for some pulled pork sliders and they’re amazingly soft 😍
Just made these.... I cannot believe how good they turned out. Unreal!
My mom used to make the exactly same buns in Finland back in the 90's, aah memories.
What an amazing mom!
It took a Lockdown for me to finally make bread for the first time. I made this tonight and it was the best hamburger bun I’ve ever had 🤤
Needed a burger bun recipe and this was like going back in time. Amazing to see how your production value has increased over the years (good => great!). Thanks for the content!
These really are perfect. I make them in different sizes -- regular, mini (for my grandsons), and jumbo. Every size works.
I very rarely comment on UA-cam about anything, but I wanted to tell you that this is an amazing recipe. I like to bake a lot and am not inexperienced about bread, but this recipe provided me with a new look on brioche style bread. Thank you for the recipe and the insight. I think you have made a good choice in sharing your experiences and wish you good fortune in your endeavors, Joshua.
I had never had bread come out so pretty and fluffy. Loved the recipe and loved the video. Thanks!
I am new at rolls and bread making two other recipes I followed failed miserably, this one first try came out amazing and all my kids loved it. Thanks!
JOSH!!!!!!! I just did these burger buns and made my burgers. I MUST SAY….I WILL NEVER EVER BUY STORE BURGER BUNS AGAIN!!!!! Thank you so much for you tutorial.
Never heard of tangzhong before finding this recipe yesterday. Used my sourdough starter discard for the tangzhong-just for an experiment. It smelled terrible, but I made them anyway-without expecting much. They turned out great! Love your vids. Thanks!
I love how when he was talking about the “best” part of a burger and he names every component of it 😂😂😂
Can't say enough how much I appreciate giving volume and mass... Especially in metric.
Thank you uncle Josh
This recipe is incredible! I made it myself a few times and I don't have much experience in making bread or anything but still it turned out great and thank you for sharing details and everything. It helps a lot
PERFECT! Made these tonight and they turned out great!!! I never knew I could make such fluffy buns! Thanks!
I made these yesterday and they turned out perfectly. My family loves me again, thanks Joshua Weissman!
Hey! I recognize that dough-rolling-into-ball technique from your bagel video which I've MASTERED! I'm ready for the pros here Mr. Weissman!
Thebular1337 Honestly that is such an invaluable skill. Being good at that makes you good at a lot of baking/cooking things. So happy you’ve got it down now!
Finally made this!!! Thank you for this recipe. I hope to never buy burger buns. But we'll see how long that last. Feels like a big accomplishment for me. Thank you so much!!!
The BEST burger buns I've ever made. So delicious, soft and beautiful. Simply perfect. Thank u so much for the recipe.🤗🤗🤗
I know I'm late. I've watched this video before, but I finally got to making these. They turned out completely awesome! The butter finish got my fingers greasy a little, but these tasted amazing...
Funnily enough I was going to go to the supermarket to buy some broiche burger buns and decided to make these buns today. Looks amazing.
Doing them now, but peaps dont start making your buns at 8pm like i have or you will be making them until midnight.
It’s 8:48 😢 still doing it 😂
@@tristinthatcher5455 😄 How did they turn out though?
I’m watching it at 10:20 PM with full anticipation to do it in the morning lmao
@@bairuta08 a month later I don’t really remember but probably bomb. I love cooking.
Made these last night. Leaps and bounds better than anything I could buy at the store. The tangzhong really makes them so much softer.