---
author: Rachel Pardoe
source: https://sites.prh.com/sourdough-everything
video:
hero: https://bsteph.imgix.net/buns.png
tags: [bread, sourdough, baking]
draft: true
rating: someday
---
# Soft Burger Buns

## Make the Tangzhong

1. Combine (20g)[all-purpose flour] and (100g)[milk] in a small heavy-bottomed pot.
2. Whisk continuously over medium heat until the mixture reaches a consistency similar to mashed potatoes.
3. Remove from heat and allow to cool to room temperature.

## Make the Dough

4. Combine (80g)[milk], (180g)[sourdough starter], (55g)[honey], 2 of the (3 medium)[eggs], (1 medium)[egg yolk], all of the [tangzhong], (10g)[fine sea salt], and (450g)[all-purpose flour] in the bowl of a stand mixer or a medium bowl.
5. Knead on low or mix by hand until fully combined.
6. Add half of the (80g)[unsalted butter] and knead on low until fully combined.
7. Add the remaining [unsalted butter] and knead on low for 20 minutes, or by hand for about 30 minutes.

## Bulk Proof

8. Place the dough in a medium bowl and cover with plastic wrap.
9. Proof at room temperature until doubled in volume, about 4 to 10 hours depending on ambient temperature.
10. Transfer the covered bowl to the refrigerator for an overnight cold proof.

## Shape and Final Proof

11. Line a baking sheet with parchment paper.
12. Turn the dough out onto a lightly floured surface and divide into 8 equal pieces.
13. Shape each piece into a ball.
14. Flatten each ball with a rolling pin or the palm of your hand until 3.5 inches (9cm) in diameter.
15. Place the flattened balls on the prepared baking sheet.
16. Cover loosely with plastic wrap and proof at room temperature until puffy and doubled in size, about 3 to 8 hours.

## Bake

17. Preheat the oven to 375°F (190°C).
18. Whisk the remaining (1)[egg] in a small bowl to make an egg wash.
19. Brush the buns with the egg wash.
20. Bake for 15 to 20 minutes, or until the internal temperature reaches 195°F (91°C).
21. Let the buns cool on a wire rack for 30 minutes before slicing.