These burger buns are incredibly soft and so delicious. they are made using a Japanese method of roux which will create a softer dough. In a saucepan add a tablespoon of flour then add a quarter cup of milk while gradually whisking to avoid any lumps and put on the heat and continue stirring continuously for a minute until it becomes thick. Remove it from heat and place it in a bowl then cover it with a cling fling and let it cool to room temperature. In a bowl, add sugar and lukewarm water then add active dry yeast which needs to be activated.

Mix the yeast and set it aside for ten minutes, you will know the yeast is activated when you see bubbles forming on top of the mixture. In a large bowl, add flour, salt, sugar, and milk powder them mix the dry ingredients and create a well in the center then add in the cooled roux and then yeast mixture and start kneading.

Turn the mixture on a clean surface and start kneading the dough with your hands, alternatively, if you have a stand mixer, you can use it to knead the dough and the dough will be ready in about 5 minutes. The kneading process will enable gluten formation on the dough which will provide structure to the buns. Once the dough has come together well, add softened butter to it and knead it again until it does not stick to your hands and this will take another 5 to 7 minutes.

You know the dough is ready when you break a small piece and stretch it between your fingers and it should stretch pretty thin without breaking and if you raise it against the light, you can see the reflection through. This is called the windowpane test. Oil a bowl and place the dough in the bowl then cover with a damp cloth and keep in a warm place for about one and one and a half hours or until the dough doubles in size.

Transfer the chilled dough to a lightly floured surface and divide the dough into 6 portions then roll each dough into a ball and place them into a baking tray lined with parchment paper. Cover the rolled dough and let them proof for the second time for about one hour. Brush the top with egg wags and top with sesame seeds then bake in a 200 degrees Celcius oven for about 15 minutes. Once out of the oven brush them with butter which will give them a lovely shine.


For roux:

  • 1 tbsp All-Purpose Flour / Maida
  • 60ml (1/4 cup) Milk

For Dough:

  • 250 grams (2 cups) All Purpose Flour / Maida
  • 1tsp (5grams) Salt
  • 25 grams (2 tbsp) Sugar
  • 18grams (2tbsp) Milk powder
  • 2 tsp Active dry yeast
  • 120ml (1/2 cup) Water / Milk if you don’t have milk powder
  • 25grams (2 tbsp) Soft Butter

For brushing/garnish:

  • Milk
  • Soft butter
  • Sesame Seeds

Bake at 200C for 15 mins until nice brown color.

1cup = 240ml , 1tbsp = 15ml, 1tsp = 5ml