Casita Buns

Debney
Aug 13
3 min read

Updated: Nov 1

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Homemade buns should do more than just look good — they should hold up to sauce, grip your fillings, and finish with the right amount of chew. These buns are lighter and less sweet than brioche but still soft, fluffy, and deeply golden. A mix of milk and butter gives them that slight richness and color, without going overboard.

This dough is easy to work with and doesn’t require chilling. You’ll cook a simple flour-milk base, mix everything by hand or in a stand mixer, and shape the buns. The result is a bakery-quality bun you can use for anything — smashburgers, pulled chicken, fried fish, you name it.

These buns use a simple technique that involves precooking a small amount of flour and milk. This process, known as Tangzhong, is what you'll find in most modern Japanese milk bread recipes and it's critical for softness and proper moisture. It only takes a few minutes to make, but it’s essential. The rest of the dough builds on that base with just enough butter and egg to keep the crumb tender.

WHAT YOU'LL NEED (scroll to full ingredient list)

DIRECTIONS

STEP 1: BASE

In a medium mixing bowl, whisk bread flour with milk until completely smooth.
Transfer to a small skillet and cook over medium heat, stirring constantly with a rubber spatula, until it slightly thickens into a smooth paste.
- NOTE: Do not overcook — it should look like a loose pudding, not dry.
Scrape back into the same bowl and let cool for 5 minutes.

STEP 2: DOUGH

To the cooled base, add milk and egg.
Whisk until smooth.
Add bread flour, sugar, yeast, and salt.
Mix with a stiff spatula or dough hook until a sticky dough forms.
- NOTE: It won’t look shaggy — more like a wet, cohesive blob.

STEP 3: KNEAD

BY HAND:
- Knead in the bowl for 1–2 minutes, then transfer to a clean, unfloured surface.
- Use slap-and-fold or stretch-and-fold motions.
  - NOTE: The dough will be sticky — resist the urge to add flour.
- Knead 3–5 minutes until the dough begins to tighten and feel slightly elastic.
STAND MIXER (optional)
- Use a dough hook on low speed (Speed 2 on KitchenAid) for 3–4 minutes, scraping down the bowl as needed.

STEP 4: BUTTER

Add softened unsalted butter.
- NOTE: It may feel greasy or fall apart — keep kneading until the dough becomes smooth and elastic (6–8 minutes).

STEP 5: RISE

Form the dough into a ball and return it to the bowl.
Cover and let rise at room temp (around 72°F) for 60–90 minutes until doubled in size.
- NOTE: In warmer kitchens (78°F or more), start checking around 45–60 minutes.

STEP 6: SHAPE

Turn the dough onto a lightly floured surface.
Divide into equal pieces
- Full-size buns: Divide into 4 (about 105g each).
- Slider buns: Divide into 9 (about 50g each).
Shape each piece into a taut ball using tension pulls.
Gently flatten each one slightly and transfer to a parchment-lined sheet pan.

STEP 7: PROOF

Cover loosely and let rise 45–60 minutes at room temperature until puffy and domed.

STEP 8: BAKE

Preheat oven to 375°F.
In a small bowl, whisk together egg yolk and milk.
Brush tops of the buns gently. Optionally, sprinkle with sesame seeds.
Bake until deeply golden brown
- Full-size buns: 14–16 minutes
- Slider buns: 12-14 minutes

STEP 9: COOL

Transfer buns to a wire rack and cool for at least 20 minutes before slicing or serving.

INGREDIENTS

Makes 4 buns

BASE

20g bread flour (about 1.5 TBSP)
90g milk (about 6 TBSP)

DOUGH

70g milk (about 5 TBSP)
60g large egg (1 egg)
240g bread flour (about 1.75 C)
12g sugar (about 1 TBSP)
3g instant yeast (about 1 tsp)
3g fine sea salt (about 1/2 tsp)
30g unsalted butter (about 2 TBSP), softened — not melted

EGG WASH

15g egg yolk (about 1 yolk)
5g milk (about 1 tsp)

Sesame seeds (optional)

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