every burger must have a soft bun! looks incredible 🍔💯

I just made these. Your videos are the perfect length and you explain everything in a way I understood what to do and avoid. I ended up baking it as a loaf and it came out perfectly.

This might be the next recipe I give a go of making!

Absolute winner!!!🎉🎉🎉🎉 Soft yet firm, sweet yet savoury, bready yet light, toasty yet moist, evenly risen while still having a tight crumb! Browned up so nice! Honest to god, my wife and mum-in-law couldn’t believe these weren’t bakery bought. Not store bought, but from purveyors of quality baked goods. 😂 I’m a muppet at the best of times but this recipe succeeded beyond my expectations! Against the odds I managed to bust these suckers out. To give some context I’m baking out of a former Soviet kitchen with a 1950’s gas cast iron oven with on/off/almost off temp settings, one rack, about 30x30x30 baking space, hand-kneaded, fermented in a bowl and plate, two kids distracting me at every turn along with multiple tasks that needed my immediate attention, and yet still these turned out pearler!!! Fluke?! Maybe, but I’m willing to bet this is the only burger bun recipe you’ll ever need. ❤

Whelp I have been a lazy baker to personal issues and brought store brought bread for our once a month burger. I made your burger recipe last year. My husband wanted a burger today and asked if I could make that homemade burger bun again. 😂 I was shocked he remembered eating the bun. Well, what Beautiful Husband wants he gets. It was a perfect request since the first time I made it was in August around our anniversary week. Guess what? This is the month of August and it's our anniversary week how good is that?! Thanks Charlie for making good food memories with awesome recipes. Buns doing their 20 minute rise. Burgers tonight🎤🎶 Charlie's recipe burgers to niiiiieet!🎤🎶

Watched this the other day and knew I had to use the yudane to make doughnuts... I'd recommend anyone try that with their favourite doughnut recipe or with preppy kitchens recipe. It made them so impossibly fluffy and soft.

I quit making bread 5 years ago to lose 100 pounds with a low carb diet and fasting. After maintaining that loss for 4 years I'm starting to make bread again allowing myself a slice or wrap a day. Glad to have found this channel. Very glad. Now if I can just get a new starting going again I'll be back in business. My next effort will be burger buns for tonight!

I made them twice in three days, they are sooo damn good, even tho I never have baked bread before. Fantastic recipe, thank you very much! And maybe it could be useful for someone without a fan in the oven: I bake them for 17 minutes in the middle (160C) and then another 5 in the upper section just for browning, not sure if it's ideal, but for me the results are great :D

tried this recipe yesterday and it's amazing. It's a bit hard to make for the novice home baker, but it's fantastic. I've never had such good buns ❤️

I've tried several Yudane/milk roux breads and buns and they're always very soft and tasty. I enjoy baking less sour breads than is traditional here in Czechia and this addition seems to be helpful for most of my glutenuous cravings. Sweet and "round" lactose seems to clash with sour and sharp flavors of long fermented products. I've even used it for my vánočka this Christmas and it worked wonders.

Made these today...best burger buns I've ever had! I followed the instructions to the letter EXCEPT for the hand kneading (used my KA mixer for that!). I even used softened butter instead of melting it (a first for me). Divided as four buns, they were a LOT bigger than what I'm used to, so tomorrow (yes, tomorrow!), I'll divide into 5 - 6 buns. THANK YOU for a great recipe/method!

Made this tonight. Toasted them in butter. With a two beef patties, camembert cheese, caramelised onions, lettuce, tomatoes, jalapeños. Was sensational. Such a great bun recipe!

Just made these yesterday for an American Independence Day cookout and these are by far the best burger buns I've ever made. I've tried many different recipes for brioche buns, potato buns, and even some tangzhong ones but none of them came out as perfectly soft and chewy as these. Excellent work!

This video... i have been searching for years to bake at home buns that are better or as good a restaurant. Our chicken coop provide the egg. You can trust this man...

Scalding the flour to gelatinize the starch... interesting! This is similar to how "pão de queijo" is made (a Brazilian cheese bread snack), the (tapioca) flour is scalded in boiling water. I never knew why, but anecdotally it does work. Speaking of which, there goes a suggestion for a unique regional type of bread if you ever want one more.

I've made Japanese milk bread before, and I just made my own burger buns for the first time, but this is certainly happening in the future. I wish I had enough room for a Kaiser roll, but I don't really have a foot of free counter to roll it out. By the way, using your techniques and a stock recipe for the bun (and some smash burger tips from another KZfaqr) I just made the best burger I've ever had. I even forgot the butter, but with a cold ferment and a butter wash after baking and they were amazing. Thanks so much.

you're not just a high level boxer also a great baker! thank you Mr. Oleksandr Usyk

I made these today and my family LOVED them! They are seriously the softest bun I've ever had!

I used the yudane method yesterday to make some focaccia, and it turned out really soft and amazing. I'm definitely going to try it in other bread recipes, including this one!

I've just done these with 80g of sourdough starter instead of east (40g water/40g floor ) and reduced the milk and total floor with 40g. Also for the final proof and baking I put the balls in baking-rings so they can rise up. They turned out absolutely amazing. Another great recipe from this channel. Only yudane buns from now on. Thank you so much!!!

New oven “extended” weekend - baking project #7: Final bake for the long weekend. Splurged and used my last pound of Japanese A5 ground beef. Topped with sautéed mushrooms, onions and sliced garlic. Pan-toasted the soft bun with butter(not that it needed it), added a slice of Havarti cheese. I think this is the perfect burger - strange sounds are emanating from my mouth while I’m eating this burger. I believe they are sounds of extreme happiness. Thanks for sharing the Yudane method!!! My stomach is thanking you!!! Photo of the deliciousness that is the burger has been posted.

Thank you so much for the recipe. this is by far the best burger buns I ve tried. The texture is on point. Soft, fluffy. Buns do not crumble. I made my burgers on the second day. Actually, I baked them in the gas oven, a bit tricky, but still very very good. For anyone who is interested , I used ap flour, and made final proof for 1 hour only ( did not have time), also I got 5 big buns, 110 g each

Definitely great buns! I don't know what I want to make next. I just took the Punittone out of the oven, It already looks better than the 1st one I made, I'll let you know how it tastes. Thanks to you I was able to make this. Thank you.

This recipe was perfect! Thankyou! I have finally found my go-to 'brioche bun' recipe 😊 I did an overnight proof for the initial bulk rise and shaped and proved the buns the following morning, so they were ready for lunch..

Thank you for all of your videos! I’ve become quite the bread maker from watching your channel.

I have just found your channel ,i have made regular breads for a few years now and have just started looking at trying new flours/techniques .Thank you for your knowledge ,i have found so many new breads that i am going to try ....off to binge watch more videos :)

I used to work in a bread bakery here in Japan, and the yudane batches we made included packages of a gelatinous substance I now know is that boiled water and flour mixture! Who knows what kinds of chemicals were in those packets we used at work, but making it fresh from scratch seems so hassle-free, I have no idea why we didn't just do that instead! I just tried these today - BUT - only after the fact did I find this video! I found your website first, and went from there. I did a few things differently because it wasn't explained quite as well in the written instructions, but they still came out great! I ended up making rum raisin rolls because I wanted to try a batch before tomorrow - when I plan to make them for my husband's birthday dinner - big fat hamburgers with yudane buns! The only thing I did differently was to divide the dough into 6 pieces and mix in raisins right after the first rise, then following your instructions. At the end, rather than brushing on egg white (I'd already lost it!), I sprinkled on some joushinko - which is how we made our sweet yudane rolls at the bakery - and popped the tray in the oven! My crappy electric oven is terrible, so I boosted the temp to 170C and only baked them for 20 minutes. They toasted perfectly! Not a ton of rise while baking, but they were still puffy, springy, soft and fully baked! I'll have to save this video and follow it more closely tomorrow for the main event. OH, BUT I HAVE A QUESTION!!! From the start, the yudane didn't seem terribly sticky. I was able to make it into a ball after mixing it and putting it into the fridge. Is it ok for the yudane chunk to not be terribly wet? If not, is it ok to just add more water until it's a bit more pasty? In the end, the dough itself was not terribly sticky, either. It felt like it needed a bit more milk to it. Would it have been ok to add it to hydrate it more? I didn't have a terrible time kneading it like I have, say, with sourdoughs. How essential is it for the dough to be nearly unmanageably sticky? Thanks again for this video! I'm glad to have caught it, even after already trying the recipe from your site! :D

0:31 Well ChainBaker, that looks better than the doctored food photography pictures of ALL the major burger joints. Awesome!

I made this today. it turned out exactly what chainbaker said. It was super soft and tasty. I am so excited that my baking skill has been improved ever since I started working this cahnnel. many thanks.

Made these buns early this morning for our camping trip and had them tonight. Would 100% recommend spending the time to make these. Amazing stuff chainbaker 👍👍👍

Great video! I like how you don't need any special equipment, either. Can't wait to try this. Also, this channel deserves more views/subscribers. All of Charlie's videos are quality content. I believe there are still a lot of people on this platform who aren't interested in "shorts" and instant gratification, but rather informative long-form style video, and the main reason I'm commenting is so that the algorithm will recommend this channel to others like me. Keep up the good work, Charlie! Also, I'm a sucker for the pretzel rolls at Lidl, and I never thought I could make them myself. Would you consider making a pretzel/pretzel roll video in the future?

Chainbaker is a real teacher in baking. And he is telling all the secrets of baking no nonsense. Pls make more videos!

As an American, I can wholeheartedly say that it absolutely cannot be any seeds you want and MUST be sesame seeds or none at all lol. Great recipe, been meaning to try a milk bun burger bun.

Tried this one a couple of days ago. They turned out great. Recommended!

I didn't find you too long ago and you've already gained 14k subscribers since then. I'm so happy for you....you deserve it. For the burger buns...I understand that the difference between Yudane and Tangzhong is like cooking instant ramen on the stove vs. Cup noodles where you just add boiling water. Since both achieve the same result of 'gelatinising' the flour, is there a reason for choosing one over the other or much like the ramen, is it just about convenience and less clean-up?

I made it today and it turned out perfect! I used almond milk and margarine because my wife is lactose intolerant, but it worked anyway. The only difference was that the dough was not really stick, I could easily knead it with regular method. After I watched your video about yudane I am using it everytime and it really improves the bread a lot, makes it fluffy and soft!

I made burger bun last time and yesterday I used same recipe to make Japanese red bean bun (Azuki Bun) and it totally worked!!! This dough is multifunctional and I can say that this recipe is one of the best and useful dough recipe to make any Asian style sweet and savoury bread. With this one you can also make HK style pineapple bun and coffee bun. Given the dough is very soft and savoury I think I will try to make Maritozzi (Italian style bun filled with chantilly cream) next time. Thank You for sharing such amazing recipe.

Dude. Dude. Easily the best channel. Clear, efficient, well filmed, excellent audio.

When they are a day or two old, they make a perfect breakfast sandwich

Dude i love your videos im starting in bakery and you really help me a lot explaining different things like types of doughts or ferments.Never stop posting videos.

you are a genius, best baking channel on youtube.

You are the chef (baker) that i dreams. You can control everything in the dough. You try multi ways and recipes You explain everything You are great You have the ability

Lovely! I just love homemade burger buns. They are soft, but absorbent and sturdy enough to hold up to a burger or saucy pulled pork sandwich. I use the King Arthur Flour recipe called Beautiful Burger Buns - but be warned, it makes about 8 to 12 buns depending on size. Since we are only 2 at home now, I'll have to try your smaller recipe! Thanks for the tips on kneading sticky dough, and shaping.

You are the best baker on KZfaq 🎉I’ve just made these babies ,and I am never buying buns again.

Another great recipe, thanks for sharing Charlie! Hope to see a experiment video comparing yudane, tangzhong and normal recipes some day.

Wow! Finally made this recipe and it turned out amazing! As soon as I had my first bite I was ready to start a second batch. I made this as one loaf instead of buns. Even though the recipe isn't advertised as japanese milk bread I think this is the best milk bread recipe I've tried so far! So light and fluffy and absolutely delicious 😋

I've used tangzhong a lot, really love the softness it brings to bread. Your burger buns look fantastic!!

I love your vids and have learnt so much from them. BTW I think it could be interesting if you could confront the same loaf of bread made with yeast and sourdough and, possibly, give us hints about how and when one could change from one method to the other one. Thank you!

I made these last night, they were great. I did not have the time needed for proper fermentation though, so I modified the recipe a bit... the ingredients were all exactly the same, but I used a stand mixer, and my fermenting times were roughly cut in half. I also did not let the yudane completely cool, since I figured this would help with my time problem. Lastly, I split the dough into 6 buns instead of 4. The result was very nice: they did not rise as much as yours of course, but this is not a problem for burgers in my opinion. Thanks for the great recipe!

I must admit, I love these. I’ve made them a few times. The only thing you need to make them a bit bigger to hold a good sized burger 😋 slightly bigger and flatter balls 🙂

The tangzhong method is my new favorite trick for making a homemade sandwich loaf. I have not yet tried the yudane method. Those burger buns you made looked really amazing! I'll have to try them.

Just found your channel...Wonderful resource; slick, informative, visual, and reliable recipes. I will be supporting your work!

Used this method and made the pizza 🍕 today. *You were 100% correct* about being very soft pizza. I believed you but I was hoping I could get crunchy crust. Nope! I created crust that was just like a burger bun 😂😂😂😂 At least, I know if I ever want soft burger buns to use the Yudane method but I didn't like it for pizza 🍕 crust. I want semi soft but tortilla like taste with big air pockets, and very crunchy crust. I feel I am very close, afterwards, I'll need to master making good tasting pizza 🍕 sauce. My pizza 🍕 journey will continue to eternity but that's the fun about baking bread - endless unlimited possibilities and none are superior to another.

I made this and just like you said soft buns, great channel I've learned so much. Thanks Chain Baker.

GOATED RECIPE, I just made burgers today with Store-Bought Bread and *sigh* the bread was so mid. I'm definitely going to make these Burger Buns for the next time I make Burgers.

Intriguing recipe. I look forward to trying it out. I do enjoy hamburgers for supper, these buns will make them exceptional without a jaunt to the bakery. Thank you.

I've heard of this technique but haven't tried it yet with my breadmaking. After seeing how soft these buns are, I'm definitely making some in the next week or two. It's winter, but I'm firing up the grill and we'll have some nice burgers. I can't wait!

Tried this recipe and the buns turned out amazing!

I tried your recipe there the best buns I’ve ever had thanks for the video

Great video DId a burger pop-up a few years ago using milk buns Definitely the best bread to use

Bravo, Thank you so much for sharing.

So far I have tried the Barbari and honey, cinnamon and raison breads and just made soft burger bread with spicy bean burgers. They came out exactly like yours. Great instructions I feel like a pro! Thanks man.

Never heard of yudane. Seems interesting enough to try it out. I've been making a lot of bread lately and trying to find a good bun recipe. I'll give this a try one day.

Thank u for this🤎. 😊 Underrated channel.

thank you for a great channel i am an amature baker but been a builder 51 years just started a big brick pompeii oven and outdoor cooking area where i plan to try this recipe

Another great technique. Loving your channel.

Gorgeous mouth watering perfect buns, I'm new to making my own bread & I'm so glad I found your videos as they are super helpful plus I enjoy watching & learning new things big thanks for all you have taught me so far. 🍔🍞🍕👍😀

Thanks 😊. I'll give this another try. I think I got a little impatient because of how sticky they were. Thanks Chainbaker. From the USA.

Thank you so much for your amazing channel , your videos are plenty of tips , they are so perfect .

Your thumbnail is so much better now. 👍 for sharing ☺️☺️

I must try making some buns but I must say that I always chicken out when I have a soft dough and get into panic mode! :))))

Made these tonight - definitely my new go-to recipe! thanks

Best Buns i've ever baked... Thanks!

These are amazing man, first recipe of yours that I tried, good stuff!

These rolls turned out great! Made them to go with pulled pork for barbecue sandwiches.

I love your recipes! I've never made more breads with butter before, it's an amazing addition.

I made these and they were great! If I had my time back I would have made 5-6 instead of 4 because they were larger than I expected. The next day I filled the one l had left over with sausage peppers and onions. What a sandwich.

Holy f****** balls. Easily best buns I've tried. 100% using this recipe every time. One of the easiest decisions to sub.

I made these today and they came out great 👍🏻 thanks for the great video explaining the recipe.

I said it once i will say it another time best channell everrrrrrrrrrrrrr

Thank you for showing this technique, fascinating and will be useful for all kinds of soft buns, cant wait to have a go!

I want to try this recipe. I’ve seen your video before but haven’t tried it yet. Perfect time of year to make hamburger buns…and these look like the perfect option! Thanks so much once again for sharing another great video and recipe!!

Hi, I use Yudane to make my burger buns among other breads, I also use creme fraiche in the buns, excellent results. Keep.up the great work.

Hi, they look great, thanks a lot for your recipe! My favorite buns (so far!!!) are potato buns... Happy easter for you, best regards from AUSTRIA!

It looks like my new project for the upcoming weekend. :) Thank you. Looking great. 😋

I have used tangzhong in my cinnamon Buns. They came out fluffier and softer vs without the tangzhong method.

Okay, I just discovered your channel yesterday . I was so impressed I made this Yudane sesame seed bun recipe. And…Omg! WOW😮😃I couldn’t believe the results! I’ve never made buns before and these buns were EXACTLY as you said; soft, fluffy, and the egg wash on the crust gave such a good bite! Wish I could post the pictures. Many thanks for such a great recipe 👍

I do use the water and flour method but i cook it and reduce it down to make a paste, keeps it soft for days.love the egg white glaze. Definitely will use that method for my next bake! Amazing content as always!

Just tried this, amazing recipe!

awesome recipe ........ I'm doing these this next week

I think I know what I'm making for dinner one night this weekend.... great video!

thanks for your vids! You are really good at explaining WHY to do things, and that is so helpful. Great content! Getting hooked on your vids!

Woo hoo made it to 50,000 subs! Congratulations! 🎉🎉🎉

Your bread recipe from Footlong Sub is so awesome that I make it every week. Definitely going to try this Yudane now. Btw, you are the person who changed my bread game completely. Thank a lot.

Looks Nice , have to try this recipe👍

I used tangzhong in a Pain de mie recipe this weekend and it turned out really good. I've never heard of the Yundane method but it looks easier and fast with similar results. I'll give it a try thanks.

omg the buns are mind blowing

I'll be making hotdogs buns using this recipe, store was all out last night, can't have chili dogs without...

thank you master. I have learned a lot.

I have used a tangzhong before, never fails to make some super soft buns! These look awesome tho and I'll definitely try out thr recipe. Maybe a fried chicken sandwhich? 🤯