Joshua Weissman Burger Buns Recipe

Joshua Weissman Burger Buns Recipe
By The Cooking World, Editorial Staff
September 23, 2022

Joshua Weissman Burger Buns

This week's recipe has been all over the internet! We are talking about Joshua Weissman Burger Buns Recipe.

Accordingly to Joshua, this recipe was created by accident. Originally, this recipe was developed specifically as a dinner roll, but after a small tweak and some experimentation with elements of other recipes, it turned out that it could be used to make nearly any kind of bun.

25 minutes
20 minutes
6 buns


125 g (½ cup) whole milk, heated to about 38 ºC (95 °F)
9 g (1 tablespoon) instant dry yeast
320 g (2½ cups) bread flour, plus more for dusting
35 g (2½ tablespoons) granulated sugar
7 g (1 teaspoon) fine sea salt
1 large egg
1 large egg yolk
42 g (3 tablespoons) unsalted butter, softened

For Baking

1 large egg, beaten
75 g (⅓ cup) salted butter
Flaky salt for sprinkling

For the Tangzhong

20 g (2 tablespoons) bread flour
30 g (2 tablespoons) water
60 g (¼ cup) whole milk

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  1. Make the tangzhong. In a small saucepan, whisk together the flour, water, and milk until completely dissolved. Heat over medium heat, stirring continuously, until the mixture thickens into a thick paste. Transfer to a small bowl, and set aside to cool.
  2. In another small bowl, add the warmed milk and stir in the yeast, cover with plastic wrap, and let sit for 10 minutes. The mixture should get lightly foamy, and the yeast should dissolve.
  3. In the bowl of a stand mixer, whisk together the bread flour, sugar, and salt until thoroughly combined. Fit the stand mixer with the dough hook. Begin mixing on medium-low speed. Add the yeast mixture, and mix for a few seconds before add the tangzhong. One at a time add the whole egg, and the egg yolk. Mix for 3 to 4 minutes, or until the dough is smooth and elastic.
  4. Add the butter, and continue mixing on medium-low speed for another 2 minutes, or until all of the butter is incorporated and the dough is smooth and supple.
  5. Transfer the dough to a large greased bowl, and cover with greased plastic wrap. Let rise at room temperature for 1½ hours, or until the dough has doubled in size.
  6. Preheat the oven to 190 ºC (375 °F). Line a baking sheet with parchment paper.
  7. Punch down the dough to release the gas and turn onto a lightly floured surface. Divide the dough into 6 pieces, 95 to 105 g each. Shape each piece into a tight ball by stretching and folding the sides over into the center of the dough. Flip it over so it's seam-side down. Roll the dough ball in circles while maintaining constant contact with the surface until you've formed a tight ball.
  8. Arrange the dough balls evenly spaced at least 2.5 cm (1 inch) apart on the baking sheet. Cover with a similar-sized sheet tray that is flipped so that the dough will not dry out. Let rise at room temperature for another 1-2 hours, or until doubled.
  9. Brush the buns with the egg to lightly coat each top.
  10. Bake for about 15 minutes, or until beautifully golden brown. When they're almost done baking, in a small saucepan, gently heat the butter over medium heat until melted.
  11. Remove the buns from the oven and immediately brush with the butter. Top with a sprinkle of flaky salt. Let cool slightly on the pan and then transfer the buns to a wire rack to cool completely.
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