Hamburger Buns Made With Fresh Milled Flour- Tangzhong Method
This Hamburger Buns Made With Fresh Milled Flour using the Tangzhong Method Recipe is now one of my favorite sandwich bun recipes ever! These are the perfect tenderness, and they hold up to hamburger toppings so well! This is also a wonderful recipe to make Hot Dog Buns, and even rolls and sandwich bread.
Can I Use This FMF Bun Recipe To Make Hot Dog Buns Too?
Absolutely! Hot Dog Buns can be made with this same fresh milled flour Tanzghong recipe. However, they differ in the shaping portion. So, to make the hot dog buns, after the first rise, divide the dough into 12 equal portions. (Again, you can double this to make 24 if you want.) Flatten each piece, and roll it up tightly into a log shape, making sure to create surface tension. Then, pinch the ends together, and roll to lengthen with your hands if needed. Place seam side down on a parchment paper lined baking sheet. Then, cover and finish according to recipe below.
Ingredients To Make Hamburger Buns Made With Fresh Milled Flour Using The Tangzhong Method
- 3&3/4 cups fresh milled flour, divided 450g (I like to use 350g hard white and 100g spelt)
- 1/2 cup milk 120g can sub for water if needed
- 1/2 cup water 120g
- 4 TBSP softened butter, unsalted 56g (can sub for oil)
- 1/3 cup sugar 74g (can sub for 1/3 cup honey or maple syrup)
- 1 egg
- 1 tsp sea salt
- 1 tsp lemon juice or vinegar
- 2&1/2 tsp instant yeast
Instructions To Make Fresh Milled Flour Hamburger Buns With The Tangzhong Method
Make The Tangzhong Paste
- Firstly, mill the flour. I mill 450g total of mostly hard wheat berries to get my fresh milled flour. But, this flour will be used in two different places in the recipe.
- So, let’s use part of the flour to make the paste.
- Put 1/3 cup of fresh milled flour (36g) and 1/2 cup milk (120g) into a sauce pan, stir to combine.
- Heat this mixture on medium-high heat until it forms a paste. This should only take about 3-5 minutes. Once it forms a paste, remove from the heat, and allow it to cool at room temperature. (*Tip- I like to put my butter in while the paste is cooling so it will start to soften and melt.)
Mix The Dough
- While that mixture is cooling, put the water, softened butter, sugar, sea salt, egg, and lemon juice into your mixer.
- Mix these ingredients to incorporate. Then add in the paste mixture.
- Then, add the remaining flour into the mixer bowl, and mix to combine until no flour is left. Cover, and let this mixture sit for about 15 minutes. This is the autolyse period and it allows the fresh milled flour to absorb the liquid and the bran to soften. Because the yeast is not in the mixture yet, you can do this autolyse period for longer if you prefer.
- After the autloyse period, then put in the yeast, and mix to incorporate.
- Once the yeast is added, Start the kneading process. Make sure not to knead the dough with the cover on your mixer, this will overheat your dough, and cause it to break down.
- Knead until the dough is nice and stretchy. Typically, 6-8 minutes in a Bosch style mixer, 16-20 minutes in an Ankarsrum style mixer, or 25-30 minutes in a Kitchen aid mixer (allow extra time for a Kitchen Aid style mixer to have breaks in between kneading to prevent overheating of the mixer.) These kneading times will vary for everyone, this is just the most common times for these style of mixers.
- Once the dough is nice and stretchy, and doesn’t easily tear. Then, cover and allow it to rise until double. This can take somewhere between 1-2 hours. (Instant yeast or warmer rooms will be closer to 1 hour. Active dry yeast or cooler rooms will be closer to 2 hours.)
- While the dough is rising, prepare your 9×13 baking sheet with parchment paper, or grease with softened butter.
Shape The Buns
- Once the dough has doubled in size, place some olive oil on your counter, and hands. Then, divide the dough into 12 equal parts. (I just guesstimate the dough amount, but you can weigh them if you prefer for accuracy. If you want larger buns, divide into 8 pieces instead of 12.)
- Shape the dough into 12 balls with some surface tension. To do this, I like to flatten each piece of dough, then fold all the edges to the middle pressing the air out between the dough layers. Then, lightly push my finger up through the bottom of the dough ball (not so tight that it rips the dough) to create surface tension on the top of each ball. Then, pinch the bottom together. After shaping, the top should have a tight tension on the top of the dough ball.
- Put each dough ball onto the prepared pan, Then, press down to flatten the dough ball like a disk. Cover the tray, and then allow to rise a second time. 35-45 minutes. (*Tip- usually the second rise time is close to half the the first rise time.)
Bake The FMF Sandwich Buns
- During the end of the second rise, preheat the oven to 350*F.
- *Optional- If you like a browned shiny top to your buns, then brush the tops of the dough with a simple egg wash before baking. (1 egg mixed with a dash of water or milk.) Also, you can sprinkle the tops with sesame seeds if you prefer.
- Once the buns have risen, they should appear smooth and puffy, then bake for 20-25 minutes. Check the center of the buns to make sure they are done. The internal center should be at 190*F for yeast buns. (If you made larger buns, the bake time may be a few minutes more.)
- **To Make Today, and bake tomorrow – at step 15, before the second rise. Put the covered buns in the fridge overnight. Then, the next day, get them out and let them come to room temperature (1-2 hours). Then, bake as directed.
How To Store Fresh Milled Flour Buns Made With The Tanzghong Method
To store fresh milled flour buns made with the Tangzhong method, place in a sealed container, and they will last a little longer on your counter than buns without using the Tangzhong method. However, we still love to allow the buns to cool completely, then place them in a freezer safe container or bag. Freeze for up to 4 months. To thaw, just place however many buns you want on the counter to come to room temperature, usually about an hour or so.
How To Freeze Unbaked FMF Buns To Bake Later
To Freeze Unbaked Buns, make the dough as directed, let it rise once. Then, shape the buns and place in the freezer before the second rise. I like to put the tray of shaped buns on a baking sheet and freeze for a few hours until they are solid, then you can put them in a freezer safe container or bag for easier storage.
To Thaw the FMF frozen buns, put them in the fridge covered the night before you want to bake them. Then, the day you want to bake the buns, put them on the counter covered. Allow them to come to room temperature, which normally takes somewhere between 1-2 hours. Then bake the fresh milled flour Tangzhong Buns as directed in the recipe. Enjoy!
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Hamburger Buns Made With Fresh Milled Flour using the Tangzhong Method
This Hamburger Buns Made With Fresh Milled Flour using the Tangzhong Method Recipe is now one of my favorite sandwich bun recipes ever! These are the perfect tenderness, and they hold up to hamburger toppings so well! This is also a wonderful recipe to make Hot Dog Buns, and even rolls and sandwich bread.
Ingredients
- 3&3/4 cup fresh milled flour, divided 450g I like to use 350g hard white and 100g spelt
- 1/2 cup milk 120g can sub for water if needed
- 1/2 cup water 120g
- 4 TBSP softened butter, unsalted 56g can sub for oil
- 1/3 cup sugar 74g can sub for 1/3 cup honey or maple syrup
- 1 egg
- 1 tsp sea salt
- 1 tsp lemon juice or vinegar
- 2&1/2 tsp instant yeast
Instructions
Make The Tangzhong Paste
- Firstly, mill the flour. I mill 450g total of mostly hard wheat berries to get my fresh milled flour. But, this flour will be used in two different places in the recipe.
- So, let’s use part of the flour to make the paste.
- Put 1/3 cup of fresh milled flour (36g) and 1/2 cup milk (120g) into a sauce pan, stir to combine.
- Heat this mixture on medium-high heat until it forms a paste. This should only take about 3-5 minutes. Once it forms a paste, remove from the heat, and allow it to cool at room temperature. (*Tip- I like to put my butter in while the paste is cooling so it will start to soften and melt.)
Mix The Dough
- While that mixture is cooling, put the water, softened butter, sugar, sea salt, egg, and lemon juice into your mixer.
- Mix these ingredients to incorporate. Then add in the paste mixture.
- Then, add the remaining flour into the mixer bowl, and mix to combine until no flour is left. Cover, and let this mixture sit for about 15 minutes. This is the autolyse period and it allows the fresh milled flour to absorb the liquid and the bran to soften. Because the yeast is not in the mixture yet, you can do this autolyse period for longer if you prefer.
- After the autloyse period, then put in the yeast, and mix to incorporate.
- Once the yeast is added, Start the kneading process. Make sure not to knead the dough with the cover on your mixer, this will overheat your dough, and cause it to break down.
- Knead until the dough is nice and stretchy. Typically, 6-8 minutes in a Bosch style mixer, 16-20 minutes in an Ankarsrum style mixer, or 25-30 minutes in a Kitchen aid mixer (allow extra time for a Kitchen Aid style mixer to have breaks in between kneading to prevent overheating of the mixer.) These kneading times will vary for everyone, this is just the most common times for these style of mixers.
- Once the dough is nice and stretchy, and doesn’t easily tear. Then, cover and allow it to rise until double. This can take somewhere between 1-2 hours. (Instant yeast or warmer rooms will be closer to 1 hour. Active dry yeast or cooler rooms will be closer to 2 hours.)
- While the dough is rising, prepare your 9×13 baking sheet with parchment paper, or grease with softened butter.
Shape The Buns
- Once the dough has doubled in size, place some olive oil on your counter, and hands. Then, divide the dough into 12 equal parts. (I just guesstimate the dough amount, but you can weigh them if you prefer for accuracy. If you want larger buns, divide into 8 pieces instead of 12.)
- Shape the dough into 12 balls with some surface tension. To do this, I like to flatten each piece of dough, then fold all the edges to the middle pressing the air out between the dough layers. Then, lightly push my finger up through the bottom of the dough ball (not so tight that it rips the dough) to create surface tension on the top of each ball. Then, pinch the bottom together. After shaping, the top should have a tight tension on the top of the dough ball.
- Put each dough ball onto the prepared pan, Then, press down to flatten the dough ball like a disk. Cover the tray, and then allow to rise a second time. 35-45 minutes. (*Tip- usually the second rise time is close to half the the first rise time.)
Bake The FMF Sandwich Buns
- During the end of the second rise, preheat the oven to 350*F.
- *Optional- If you like a browned shiny top to your buns, then brush the tops of the dough with a simple egg wash before baking. (1 egg mixed with a dash of water or milk.) Also, you can sprinkle the tops with sesame seeds if you prefer.
- Once the buns have risen, they should appear smooth and puffy, then bake for 20-25 minutes. Check the center of the buns to make sure they are done. The internal center should be at 190*F for yeast buns. (If you made larger buns, the bake time may be a few minutes more.)
- **To Make Today, and bake tomorrow – at step 15, before the second rise. Put the covered buns in the fridge overnight. Then, the next day, get them out and let them come to room temperature (1-2 hours). Then, bake as directed.
Notes
Make sure you are using mostly a hard wheat for this recipe. You can use all hard white wheat if you don’t have spelt. You can sub hard red in for the hard white, or part of the hard white, but you may need to increase the amount of flour by just a bit if so.
*To store fresh milled flour Buns made with the Tangzhong method, place in a sealed container, and they will last a little longer on your counter than buns without using the Tangzhong method. However, we still love to allow the buns to cool completely, then place them in a freezer safe container or bag. Freeze for up to 4 months. To thaw, just place however many buns you want on the counter to come to room temperature, usually about an hour or so.
*To Freeze Unbaked Buns- Make the dough as directed, let it rise once. Then, shape the buns and place in the freezer before the second rise. I like to put the tray of shaped buns on a baking sheet and freeze for a few hours until they are solid, then you can put them in a freezer safe container or bag for easier storage.
To Thaw the FMF frozen buns, put them in the fridge covered the night before you want to bake them. Then, the day you want to bake the buns, put them on the counter covered. Allow them to come to room temperature, which normally takes somewhere between 1-2 hours. Then bake the fresh milled flour Tangzhong Buns as directed in the recipe. Enjoy!
If you want larger buns, only divide into 8 pieces instead of twelve, they may need baked a couple extra minutes for larger buns.
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