How To Make The Best Burger Buns Of All Time

did you know that burgers were once used

as currency no well that's because I

just made that up but one thing that is

a fact is that these burger buns could

very easily make the best burger that

you've ever had period so you know hey

what happens your choice

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so burger buns hugely hugely important

first thing I want to say really good

cuz I know that people are gonna be like

ooh I didn't even breathe when I was

doing that first off if you want sesame

seeds then you go ahead and you put

sesame seeds on this visually speaking I

don't want sesame seeds on my burger bun

I don't want to look at Burger King

burger but also no judgement to those

who want sesame seeds on their buns

totally understand 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 the meat and obviously

toppings I think that a burger is also

just a good example of something that is

greater than the sum of its parts you

know you got to have like its everything

working in unison to make this one great

bite but if you have really terrible

buns it ruins the whole thing so if you

have the best buns possible when you're

making a burger then it is it's probably

gonna be a pretty darn good burger so

with that let's go ahead and make this

shall we okay so these buns are a little

bit unusual they're mix of a brioche

dough and my Hokkaido milk bread recipe

so you're first gonna make something

called a Tang song which only takes like

two minutes so we're gonna combine four

tablespoons or sixty grams of whole milk

or you can use almond milk if you prefer

make sure it's unflavored two

tablespoons are 27 grams of water two

tablespoons or 20 grams of bread flour

in a small or medium sized sauce pot go

ahead and whisk that together to get it

incorporated then place that pot over

medium heat and continuously whisk until

them make sure thickens dramatically

you'll see it happened pretty quickly

once it comes up to heat it only takes

about 25-30 seconds this is a great

trick because this pre gelatinous flour

is gonna make a much fluffier much

softer bun then you're gonna take half a

cup or 120 grams of whole milk heated to

about 95 degrees Fahrenheit or 35

degrees Celsius you totally use a

non-dairy milk if you want then you're

gonna add one tablespoon or nine grams

of instant yeast give that a quick

little mix and then let that sit for

about eight minutes then you're gonna

combine in the bowl of a stand mixer two

and a half cups or 320 grams of bread

flour two and a half tablespoons or 35

grams of sugar and one teaspoon or seven

grams of fine sea salt give that some

whiskey business until it's thoroughly

incorporated now it's time to get your

stand mixer ready fitted with the dough

hook attachment

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with your stand mixer running on low

speed go ahead and add your milk in

yeast mixture let that run for a few

seconds and then add your Tang song

paste that you made earlier followed by

one whole egg and one egg yolk which are

ideally room temperature I mean granted

if it comes straight out of the fridge

that's fine but it's gonna take a little

longer to rise increase your mixer speed

to medium-low and then mix all that

together until thoroughly incorporated

you will probably need to scrape down

the sides intermittently so make sure

you turn off your stand mixer when you

do that I don't want anyone taking a

finger off please

once incorporated gradually add three

tablespoons or 42 grams of softened

unsalted butter make sure not to add all

the butter at once otherwise it'll be

really hard to mix and you'll be doing

all that at medium low speed now once

all that's incorporated just let that

stand mixer knead the dough for about

five to eight minutes or until it's nice

and smooth then lightly grease a medium

sized bowl then take your dough and

gently fold in the sides just to kind of

bring it in and then place that seam

side down on a work surface and sort of

rub it around in a circle keeping

constant contact with the board so that

it sort of folds into itself and create

some nice tension now once it's into a

nice ball shape go ahead and place it in

your greased Bowl then go ahead and

cover that bowl with a damp towel and

then place it in a warm area for one to

one-and-a-half hours or until it doubles

in size and you guys already know that I

used my fermentation station as usual

and I did it around 77 degrees

Fahrenheit or 25 degrees Celsius now

obviously you can just put this in a

turned off oven with the light on which

will create a warm environment but it's

way more accurate to do this of course

so the link for that will be in the

description now once that do is doubled

go ahead and pull it out and then give

it a nice spanking because it's been a

bad dough and it deserves it but no

really punch your dough down then

lightly flour a work surface and dump

your dough out then using a bench

scraper which I'll have a link for in

the description divide your dough into

six even pieces which if you want to be

accurate which I would recommend each

piece should weigh about 95 to 105 grams

each it takes like an extra 30 seconds

to weigh out each piece and you're gonna

have a way easier time making burgers if

they're all even now it's time for

shaping which is the most important part

here so grab a section of the dough and

gently stretch and fold it to the center

repeat that around the whole segment of

dough then flip it over so it's seam

side down now you can give it tension by

pulling the dough towards you keeping

constant contact with the work surface

rotate the dough 90 degrees and pull in

again repeat that two more times to

complete the pull around the entire

perimeter of the dough now you should

have a nice hot ball now if you feel

more confident you can

so just rub the ball in a circle with

one hand keeping constant contact kind

of like we did with the whole piece of

dough before its rise in the beginning

of this video and just do that until

it's nice and taut and circular then

just repeat that with all segments of

the dough and place your balls evenly

spaced apart on a rim shoot I can't say

that without laughing can place your

balls evenly spaced apart on a rimmed

baking sheet tray lined with lightly

greased parchment paper be sure to count

for their rise in the oven these do best

spaced apart about two and a half inches

or six centimetres apart you don't want

them touching then place another equally

sized rimmed baking sheet inverted on

top of these so they don't dry out and

allow them to rise and allow them to

rise at room temperature for one to two

hours or until doubled you can also

loosely cover these with plastic wrap

but be very careful because they will

stick which is why I opt for the sheet

tray cover now make sure that there is

room for them to rise though you don't

want them to smack up against the top of

that sheet tray then make an egg wash

consisting of one whole egg and a splash

of whole milk whisk together nicely then

gently brush the entire top of the buns

with egg wash make them at 375 degrees

Fahrenheit or 190 degrees Celsius for 16

to 18 minutes or until deep golden brown

remove those lovelies from the oven and

brush them generously with melted butter

or brown butter if you're feeling extra

fancy let those cool down to room

temperature on a wire rack and you have

burger buns you know what to do make

your burgers and enjoy life I made some

burger with ground chuck season

generously with salt and pepper seared

and baste it with thyme butter and

always toast your buns then my black

garlic burger sauce Boston lettuce

tomato also always season your tomatoes

with flaky salt before adding them to a

burger huge burger secret alert then

patty with you know three different

kinds of cheeses charred onions bun and

it's done the patty on this wasn't

shaped perfectly I would have liked it a

little bit thinner and wider rather than

so tall but hey you know it's still a

delicious burger

a little bit big oh oh my god oh my god

holy oh my god it's so good I'm not even

showing I'm just like swallowing it

instantly I need six my digestion just

letting drift you out to see the ocean

burger burger ocean it's extremely

polluted so burger buns really are the

icing on the cake for a perfect burger

but you want to know what the icing is

made of b roll

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alright guys and that is it so homemade

burger buns I hope that you watch this

video and you never buy burger buns

again that that's a that's a beautiful

goal of mine for this if you're gonna

take the time to make burgers you might

as well just make your own buns I mean

maybe if you're cooking for like 40

people then maybe not which I would

understand but if you're just getting

the having a little get-together maybe

like 6 or 8 people like you really

should make your own buns it's not that

much actual extra effort it's just like

a few minutes extra time getting it but

the majority the time just waiting for

it to rise so I just got back from

VidCon a couple of days ago you know I

have a lot of things to say about it not

necessarily negative but you know it was

it was alright I got to meet a bunch of

really cool people which I will be

talking about in my last video before

this the lacto-fermented ketchup asked

you guys if you wanted to know why I was

leaving the restaurant and what's going

on and what's next and all that jazz and

it seems like a lot of people want to

know so I'm in the middle of working on

getting a video put together for that

but as of right now it's a it's still

gonna be a little of a mystery

so you're welcome I've been getting

really great suggestions from you guys

recently on Instagram DM and all that

jazz so please keep sending them in on

DM and tweeting me and all that jazz all

the information for my social media and

whatnot is down in the description

please follow me check me out but anyway

if you enjoy this video where you learn

something leave a like subscribe and I

will see you next time well I keep

almost hitting myself with this I keep

getting so close to I need to get better

at like closing this because I'm like

you know anyway I will see you next time

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