Whole Wheat Hamburger Buns using Tangzhong method | Hamburger Buns(Step by Step Pics)

The stores around you may sell breads,buns at a very economical rate than trying to make it at home.But have you ever wondered what goes in the list of ingredients to make a loaf or bread or rolls of bun,the list is pretty long and you may be perplexed to understand them all.But do we really long list of  need this long list of ingredients to make a loaf or bun.Not really...my first trial of whole wheat bread was sometime back which built a confidence and believe me that bread was super pillow soft which can be challenged with the store brought bread.I made the bread using the tangzhong method and that really worked wonders.These buns were then added to my do list which finally got some sunshine now.I tried using the tangzhong method ton make these soft buns with wheat flour.They turned out super soft and delicious.All loved the rolls and we had with black bean burger(which I had posted sometime back).If you get this correct,am sure you will never go back to the store brought buns.Enjoy !!!
 

Preparation time~2hours
Baking time ~30 minutes
Serves ~8-10 
Ingredients
whole wheat flour 300g/1.2 cups
*bread flour 400 gm/ 3cups 
active dry yeast 6 gm /2.12 tsp(or one sachet)
sugar 80 gm/  5tbsp
salt 2tsp/10 gm

*tangzhong 200 gm/2/3 cup(refer to below recipe of tangzhong)
egg 45 gm/1   yolk and white separated, whisked 
milk(leukwarm) 1cup/200gm
water 1/2 cup(leukwarm water)
unsalted butter, softened at room temperature 80 gm/5 1/4 tbsp

Method

• Whisk the dry ingredients in the bowl of a stand mixer (if you are using a bread maker, add the ingredients according to the instructions of your bread maker. Note: use your bread maker only for the mixing/kneading stage/first rise).  

• Add the milk,egg(reserve the half egg white to brush on top) and the tangzhong(refer notes to learn about making of tangzhong and the pics in making tangzhong can be seen here).

• Mix until the ingredients come together, and then knead until it forms dough. Add the butter and continue to knead and medium/high speed until the dough becomes smooth and elastic and no longer sticky. To test the dough, pull it until it forms sort of a thin membrane(refer pics here). This could take up to 20 minutes. 

• Place the dough into an oiled bowl or dough rising bucket, cover with plastic wrap, and let it rise until doubled. The first rise may take 40 minutes -1hour. 
• Punch down the dough and divide in eight portions.Make tight balls of the dough by pulling the dough tightly around and pinching it at the bottom.
• Pre heat oven to 350 degrees F.

• Second proofing-Arrange the rolls on a parchment paper lined tray leaving a space of 3" between balls,cover with plastic wrap or damp cloth and allow to rise again for 20-30minutes.Brush the rolls liberally with the egg wash,sprinkle with sesame seeds or rolled oats and bake in a pre-heated oven at 180 degrees C/350 degrees F for 25-30 minutes. (Mine got done at 30 minutes,cover/tent the top of loaf with aluminium foil to prevent over browning at 20minutes) 

• Remove the rolls  from the pan,brush the top with butter(helps to keep the crust soft and retains the color)and cool on a wire rack. Let it cool completely.Cut in slice and make your own burger.We had it with our own homemade black bean burger,check it out if you are interested !!

NOTES
* For tangzhong
Bread flour 50 gm/1/3 cup
water(can replace with milk) 250ml/1 cup
Mix flour in water well without any lumps.(I used milk) Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done.  If you want to check the temperature of tangzhong it is 65 C/149 F.Remove from heat.Transfer into a clean bowl,cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up.Let cool.The tangzhong can be used straight away once it cools down to room temperature(see pics here).Just measure out the amount you need.The left over tangzhong can be stored in fridge upto a few days as long as it doesn't turn grey.If so,you need to discard and cook some more.(The chilled tangzhong should return to room temperature before adding into other ingredients.The whole tangzhong is used for making the above mentioned measure of buns.
* If you don't have access to bread flour,then try to get vital wheat gluten and add a tsp to every cup of all purpose flour to substitute bread flour.OR try using all purpose flour alone in case you don't get vital wheat gluten but then you can't call it a wheat flour hamburger bun though.
*The tangzhong method can be used to make the famous dilkush of our Indian bakeries or any other stuffed ones too.I had my own dilkush recipe in blog which stills runs to be one of the popular ones,so didn't give a try using this method.or try making your own whole wheat bread loaf using this method.If you are making bread,then this measurement will make two loaves.

*The rolls should cooled completely before cutting slices otherwise it leaves a sticky texture.
* Though I used wheat flour,the bread turned out more of white probably because I used Ashirwad atta(Indian brand).
*Always keep your rack in the center of the oven otherwise the top or bottom may burn fast.