It’s strange living in Josh’s kitchen cabinet, but I am learning to cope. It smells great but I still miss my family.

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... *Proceeds to list every other component in the burger*

Hi Josh. My name is Júlio and I’m Mozambican (Africa). I just want to thank you for this bun recipe; it really is a life changing recipe. I have opened a fast food joint using your buns, and they are revolutionary here. I’ll share the pictures on instagrams. As I write this, I’m trying your pickles recipe. I have a lot to than you. My restaurant is working with 19 employees right now, and I know it can grow bigger. I’ll go to Guga’s, from here! I learnt a lot from him as well. 🙏🏽❤️

I'm from Europe and THANK YOU FROM THE BOTTOM OF MY HEART for including both imperial and metric measurements in your explanations!

Side note: anyone notice and appreciate the lack of ads? Refreshing 👏

Burger King: We have the best burger buns....PERIOD Josh: OPEN the counter door!!!!!

Having made these 3 times now, and my family absolutely LOVING these buns, I can tell you they get easier to make after the second time and worth every minute of making and proofing. DELICIOUS 😋

The moment Josh realised he hadn't plugged in the Kitchen Aid. That music just made me realise I'm gonna get down to some serious whiskey business.

INGREDIENTS: For Tangzhong: 2 tablespoons (20g) bread flour 2 tablespoons (27g) water 4 tablespoons (60g) whole milk For Dough: 1/2 cup(120g) whole milk @ 95f (30c) 1 tablespoons (9g) instant yeast 2.5 cups (320g) Bread flour 1 teaspoon (7g) fine sea salt 2.5 tablespoons (35g) granulated sugar 1 whole egg 1 egg yolk 3 tablespoons (42g) unsalted butter, softened For Egg Wash: 1 whole egg Splash of whole milk INSTRUCTIONS: Bread Dough For the tangzhong, add all ingredients together over medium heat, and constantly whisk until it becomes a paste. For the primed yeast mixture, add and mix together. Store in a warm area and let sit for 8 minutes. In a stand mixer bowl, add the dry ingredients. Slowly add in milk and yeast mixture, the tangzhong mix. Let homogenize. When dough starts coming together, add the egg and egg yolk. Then increase speed to medium low until incorporated. Gradually add butter until incorporated meaning when dough is mixed, nothing sticks to the sides. Lightly grease a medium sized bowl, gently fold and place seam side down. Place a damp towel of the dough and bring to warm area to proof for 1 - 1.5 hours To shape, punch the dough down then flour work surface Divide dough into six even pieces around 95 - 105 g To shape the individual buns, gently stretch flipped side down and fold to the center. Repeat this process for the whole segment of dough, then flip upside down. Rotate dough 90 degrees and pull towards you. Repeat two more times to complete rotation around the whole perimeter. Place shaped dough in rimmed sheet tray lined with parchment paper. Leave 2.5 in of space or 6 cm apart. Cover with similar sized sheet tray that is flipped so that the dough will not dry out. Before baking, brush with egg wash (1 whole egg plus a splash of milk) Bake at 375 degrees F or 190 C for 18 minutes until golden brown.

Just made these. Followed your instructions and my God the buns were amazing. I made impossible burgers and basted with rosemary and garlic. As someone who is not good at cooking I was pleasantly surprised at how great it tasted. Thank you papa

Doing them now, but peaps dont start making your buns at 8pm like i have or you will be making them until midnight.

Just a tip, if you want them to be extra soft and perfect, put a tray of boiling water on the bottom shelf of the oven 5-10 mins before you put the buns in the oven. The steam helps keep them soft and prevents the crust from drying out as they cook.

For anyone that wants a written instruction for this recipe here you go. First make the Tangzong. Combine 60g of whole milk, 27g of water, 20g bread flour, in sauce pot. Place on medium heat until it becomes a paste. Take 120g of whole milk heated to about 95F add 9 grams instant yeast. let sit for 8 min. Combine in bowl 320g bread flour, 35g of sugar, 7g fine sea salt, and wisk until incorperated. With stand mixer running on low speed with the dough hook, slowly add yeast and milk mixture and Tangzon paste to bowl followed by 1 whole egg and 1 egg yolk (room temp) Increase stand mixer to medium low until Incorporated. Once incorperated slowly add 42g of softened unsalted butter, kneed for 8 min. Gently oil a bowl, take dough and pull in the sides. Place seem side down and create a boule and place it in bowl with damp towel for 1 1/2-2 hours and wait for it to double. Take out dough and decompress air. Lightly flour surface and put your dough on the table and divide into 6 even pieces. 95g-105g each. Shape each section into a boule creating tension on the top. Place balls on parchment paper far enough apart for rise. Cover and let rise for 1 1/2 to 2 hours or until it's doubled. Create egg wash with one egg and a splash of milk. Cover top of buns with egg wash. Bake at 375F for 16 to 18 min or until deep golden brown.

"Now get your standmixer ready" Lost me there, too poor for a standmixer.

These buns are truly a game changer. I've tried many recipes and I've tried to improve on those, but these are simply out of this world. And so far I've only tried one without any meat or other toppings. And the best part is, if you freeze them right after they've cooled down and you put them in the microwave for 10 seconds after they've thawed the day you need them, they taste just like when you took them out of the oven. Genius.

I have to say, these are amazing! Made them the second time, and was as good as the first! It's easy, not too pricy and has a big room for mistakes. If you're doing this by hand, it being super, and I mean SUPER sticky is normal. Just continue with the recipe, I guarantee, you won't be dissapointed.

I made these buns and everyone in my family went crazy, now my mom is asking me to make them again, these are the real deal, game changer buns

when you kneading with ur hand, and you add the butter. all of sudden you might felt you fail, but just keep kneading like 5 minutes, and voila you did it!!!

Double and triple the recipe..it works easier in the mixer, and these things freeze so perfectly there’s no reason not to bake them ahead! I flatten mine more and give long, cool rises..best sandwich buns ever! If you don’t know how to freeze bread, it couldn’t be simpler..first, let baked breads dry and cool completely before freezing. Place into a freezer bag, evacuate as much air without smushing, then freeze. Now, one secret to high quality is..let them thaw completely without opening the bag! The moisture lost from the bread is trapped in the bag, you need to let the bread reabsorb that water vapor, and presto, when you take it out of the bag, it’s practically better than fresh baked..

I am a 70 year old mom & grandmom with a fair bit of home cooking & baking experience ( thanks to my own grandmothers who cooked with a handful of this and a pinch of that), BUT, however, howbeit and ding dang-it Bubba (sorry, can't call ya' papa as you're younger than my daughter), these are THE best burger/hotdog buns I have ever tasted! I've just made my 3rd batch this 1st month. They turn out scrumptious every time. I will never buy "store-bought" buns again. For that matter, they are incredible right from the oven, split and buttered (yes, I confess, the smell got to me and I couldn't wait). Bought your cookbook, and maybe I might eventually make it past the bread pages in the near future. Congratulations to you on your attractive, successful cookbook and congratulations to your parents as well !!! Don't know how long the book will stay clean because I foresee this cookbook being well used.

Currently waiting for my dough to rise. Never made homemade bread before, but I’m in quarantine for COVID-19 and I wanna know how to make hella bread before the apocalypse starts

I just made these and let me tell you... THEY ARE PERFECTION! Thank you soooo much! PS: I used all purpose flour and it still turned out perfect.

I have come back to say, THIS is my new favorite bun recipe. My gosh can’t believe how soft it turned out. I’m gonna protect this recipe for the rest of my life

A tip for people who don't have a stand mixer: just mix all the wet ingredients at once. Don't bother using softened butter and adding eggs at a different time. Just melt the butter into milk, but not hot enough to cook the eggs, then whisk eggs then add those, then mix in the tangzhong while it's still warm. Just make sure the whole mix is cool enough for the yeast and add that to either the wet mix or the flour. Also I don't even bother dusting the table or my hands with flour. I just deal with the mess while I'm kneading for ten minutes and use a bread scraper to scrape it off my hands and table occasionally. Letting it rest a few minutes after ten minute knead will of course help the stickiness of it plenty.

Plot twist that brush made from his hair

I would like thank you from the bottom of my heart for listing the ingredients in grams too

I can’t believe how soft these came out. They are gorgeous! Thanks Josh!

The ultimate life hack is to use this dough recipe for cinnamon rolls, I double the recipe and it makes 12 giant rolls 🤤 people that don’t even like cinnamon rolls have told me they adore mine, thank you JOSH!

I think we could weaponise Josh. Point his videos at the enemy and they will end up too fat and too busy cooking to bother with hostility.

Him: The bun is the most important apart from the meat and the toppings Me: you know that that is everything

You are a walking culinary school by yourself! Beside your knowledge you explain everything with every single details and make it looks so easy. Much respect 🙏

I love these!!! Just got my first batch out of the oven, they are PERFECT. I gotta say, I had to knead by hand and i swore to myself that if these buns don’t turn out to be the best ones i ever had I will not try to be adventurous in the kitchen ever again. It was worth all the effort I swear! Thank You for this amazing recipe ❤

Everytime you say B-roll I close my eyes and have just a little second of happiness at what is about to come 🥰

Your burger looks exactly like the burger from spongebob :D

I use this recipe all the time and my family loves it! These buns have upgraded our burgers.

I made these buns today for the Popeyes sandwich but better recipe and these buns are fire and easy to make! I made them without a standing mixer. A couple of tips: 1. The dough may seem too dry at first. Just trust the process. 2. The dough may seem too sticky. Just trust the process. Keep kneading. It will come together and be perfect. I plan on making more and freezing some for later. No need to ever buy burger buns again! Thanks Papa!

Just did this with all-purpose flour and hand kneaded the dough. It worked out incredibly! I recommend this recipe to anyone looking for awesome buns 😏

Was going to sleep but instead I’m watching how to make perfect burger buns and I’m not mad about it 🤷🏻‍♀️

I've tried making homemade hamburger buns before and they've never really turned out quite right, but these buns were amazing. Permanent spot in my recipe book.

Made these 3 times before I got them right. Mix the tangzhong like it owes you money, or else your dough will be too sticky. Learn from my mistakes and full garbage can

I tried to feed my anaconda a burger the other day and he wanted none of it. Today I tried again with these buns and he totally went for it!

Hey so quick tip here: if your house is kinda cold or you don't have a fermentation box thingy, use your microwave to heat it up (without the dough inside, maybe heat your food or something) then stick your dough inside of the warm microwave. Obviously it's gonna slowly cool down but it's gonna be a lot warmer due to the residual heat and close microwave.

This recipe is easy to follow and the results are amazing. This is the second time I make them (this time I doubled everything) and once again they look, smell, feel and taste fabulous. I used 2% milk instead of whole milk and that seems to be fine. Happy baking / bbqing 😋

Joshua: The buns are the most important part of the burger, aside from the rest of the burger

I've been making my own burger buns for years, last Saturday I tried your recipe...OMG they were so good, Literally the PERFECT BURGER BUNS I've ever had, thank you so much for sharing your recipes with us

Man, I have to literaly salute to you. I'm baking my own burger buns for couple of years, but this is total game changer. Just finished first batch, and I do not have words for it. The look, consistency, taste, totally awesome! Thank you.

Okay I just made these and damn, these are soo good. I made them by hand and as some of the comments say the dough is ridiculously sticky, but keep kneeding and add a little bit of flour extra and to your work surfaces and you'll be fine

I cannot thank you enough for providing straight-forward units of measure and time intervals for this process. Looking forward to trying this at home!

I love how when he was talking about the “best” part of a burger and he names every component of it 😂😂😂

Just tried this out and the buns are so good!! I swapped all purpose flour for the bread flour since thats what I had available - still turned out delicious. Thanks Joshua!

Made these today, along with your classic burgers. They are fantastic. The extra four got gobbled with with butter and homemade strawberry-rosemerry jam. Life is perfect.

Thanks so much for including UK measurements as well! Having a few friends over later and will absolutely be trying this

Can confirm these buns are absolutely incredible. I felt like a professional baker with how amazing they tasted, and it was only my first time baking literally ever 😂😅

I've made this recipe three times and had to add 1/2 cup more flour to the dough each time. With that addition, they were fabulous. Love having these amazing buns to share with my friends.

just made these buns and they were PHENOMENAL!!! it’s such an easy recipe and it’s 100% worth the time to make.

I just finished your buns for the first time and I have to say that they are amazing, I didn't expect them to taste as good as they look. thank you!

“Preheat your oven” Lost me there, my oven has been broken for 3 thanksgivings 😔

I made these today! Kneeded by hand because I don't have a stand mixer. FYI it will be INCREDIBLY sticky even after kneeding the butter into it but that's fine, after it has risen it will lose the stickiness. They turned out great! Thanks for the tutorial Josh :)

JOSH!!!!!!! I just did these burger buns and made my burgers. I MUST SAY….I WILL NEVER EVER BUY STORE BURGER BUNS AGAIN!!!!! Thank you so much for you tutorial.

I just made these for our hamburger dinner tonight, and they were perfect! My kids love them. My 5 yo marveled at the buns’ spring. (She watches a lot of cooking videos). They also ate the buns plain. I will definitely make these again. Next time, I’ll use them for breakfast sandwiches.

Joshua: Burger, ocean... Burger Ocean Me an intellectual: *BOCEAN*

*"tHE crAbBY pAtTy fOrmUlA sAYs yOu nEeD sESeMe sEedS"*

I just made burger buns following your recipe and WOW! truly the best buns I have ever had in my life, my wife and kids said the same! Thank you for sharing your recipe!

I come back and watch this video a lot to get the burger bun recipe. But it's crazy to think that it was only a year ago that Josh was here. Now he has a gosh darn book to pre order that was #1 for a bit. Just wild. So cool Josh. Love all your videos.

Just made this following the EXACT recipe (using weighted measurements on a digital scale) and THEY ARE PERFECT. Seriously, they are the buns of my dreams, soft and just slightly sweet, but with enough structure to hold up to a burger.

just tried. it...... WAS THE BEST EVER.... a little. tip ... if ever the dough becomes a bit. sticky its not a. problem just add some flour on your work. surface and on your hands

Hi Joshua, just wanted to let you know that I tried this recipe to the letter and it was the most amazing fluffy tasty brioche bread I have ever made. It's gone within the first 10 minutes. My family loved it!

These are the best buns ever!! I stopped buying from the store always baking them fresh and I kneed them by hand actually! Super easy and delicious ❤️❤️

These are the best buns I've ever made. My husband was blown away that I made them!! 🤤🤤

These are seriously heavenly. Living in asia its not easy to find a great upscale burger. But I just made a burger that seriously is one of the best I have ever had in my life thanks to this.

I had to try this recipe about 4 times because my yeast was bad. Make sure the yeast mixture foams and puffs up! I didn't know this basic part of baking. Once I got new yeast...these were amazing!! Like a cross between biscuits and brioche...flaky fluffy and damn delicious !

Just made those for iftar during Ramadan fasting! These are the real deal ! Easy to make! Fluffy and delicious!

IMPORTANT lesson i learned: the eggwash should be at room temperature.. otherwise the buns may collapse again

I made these ONCE, posted them on Facebook, and everyone once in a while I’ll just go back in my photos and look at ‘em. Sometimes, when burgers come up in casual conversation with a distant friend, THEY will bring up the buns they saw on my Facebook feed. They are beautiful and amazing. MAKE THESE. CHANGE YOUR LIFE TODAY.

Thank you for this amazing recipe,!!! I tried it out today and it turned out sooo perfect,my husband said it was the best burger he had in his life!!!

I'm just a beginner and these buns are amazing !! Like pillows and a perfect size for even an 8 oz burger. My family loved them !!!

This recipe is so simple to throw together and it turns out so incredible every time. They are perfect. My ability to flex with baking is 1000x greater because of this recipe.

We wanted burgers last night for dinner and I realized I don't have buns. i knew Josh would help :) these buns came out beautifully. my daughter ate a couple just plain on its own when they were warm. this recipe def goes into my recipe box. thanks again, Josh!

I am eternally grateful for KZfaq, these cooking tutorials has helped out a lot of people.

Made these now twice with all purpose flour and no stand mixer. They are incredibly soft and delicious. If doing this by hand, you got this!!

"they're a mix of a brioche dough and my hokkaido milk bread recipe" this made me think that it would be a good idea to make french toast out of a loaf made from this dough, have you thought about trying that? great video btw

"If you have terrible buns it ruins the whole thing." Relationships of 2019 be like...

Thank you! Thank you! Thank you! Josh!!! Saw this video a year or two ago and FINALLY got around to making them. Absolutely the best 🤩 and not near as complicated as I made it out to be in my own mind. No more store bought buns in my house! And with the salted tomatoes and caramelized onions (and I added bacon) I could taste every single ingredient (including the bun) and it was the best burger ever.

These are seriously amazing! I just made these for the first time for some pulled pork sliders and they’re amazingly soft 😍

I made these yesterday and they turned out perfectly. My family loves me again, thanks Joshua Weissman!

Made this beautiful, toasted and perfectly round buns today! It turned out amazing! I reduced the sugar to 2tbsp instead and it tasted just right! Thank you for this brilliant recipe. Loved it!

Just tried these today - omg so good - I'm never going back to store-bought buns EVER again. I can't imagine how much tastier they'd be with regular milk (I used unsweetened almond milk due to dairy issues) but even then **chef's kiss**

These really are perfect. I make them in different sizes -- regular, mini (for my grandsons), and jumbo. Every size works.

Day 237 Am still in the cabinet this weird guy comes to me opens it then he talks to me I miss my family but he gives me delicious food so I ain’t complaining

Ok. Made these last night, and they are awesome! Been using Brioche buns in the restaurants I've worked in for years, and these are way lighter and fluffier! I'm going to try to incorporate the Tangzhong into some other bread recipes. Thanks Joshua!

Exelent! 👌 I did these with my easy style without standmixer: mix the dough, cover and let it rest for 30 min. Give the dough a good mix after that time and repeat for 2 more times. And then follow the recipe again to finish. Perfect 🥰 Thank you 😊

Just made this morning and they came out awedome. Family said they were the best burgers they ever ate. Thanks Josh.

Literally just made these buns and WOW!!!! Sooo soft, tender and delicious. Definitely a keeper. I don’t know if my kitchen was just extremely humid but I did add a lot more bread flour during the kneading stage since the dough was so sticky and not pulling from the edge of the bowl. Turned out perfectly regardless. YUM THANK YOU

My mom used to make the exactly same buns in Finland back in the 90's, aah memories.

These are the best hamburger buns I've ever eaten! I had to use all purpose flour and dry active yeast because that is all I had at the time and they were still amazing. I can't wait to try them with the correct ingredients. I'll never buy hamburger buns again! Thanks so much for sharing!

Finally made this!!! Thank you for this recipe. I hope to never buy burger buns. But we'll see how long that last. Feels like a big accomplishment for me. Thank you so much!!!

It took a Lockdown for me to finally make bread for the first time. I made this tonight and it was the best hamburger bun I’ve ever had 🤤

Dude, I just made these. I used AP flour and did it all by hand and omg they're so good I could cry 😭 extremely fluffy

For some reason, watching your videos help me to deal with my anxiety. So, thank you 😁!

Thank you Joshua! You make it so easy, step by step to success. Thanks for including grams, weighing ingredients make it foolproof! These are amazing buns!!