How to make ★Japanese Mcdonald’s Hamburger Buns★Bread Series #4 (EP151)

Posted on Posted in Breads

It’s not easy to find hamburger buns in Japan. If I can find it, it’s very dry and not taste so good.

If you want to make good hamburger you have to make it from scratch.

Today I will make two different types of shapes, one is for Chicken Tatsuta sandwich, and the other one is Oyako Teriyaki which, I have introduced quickly in the last video.

Both of these chicken sandwiches are Japanese McDonald’s seasonal special.

You don’t have to come over to Japan because I show you step-by-step instructions.

Hamburger Buns

Japanese Mcdonald's seasonal special
Prep Time2 hrs 30 mins
Cook Time20 mins
Course: All
Cuisine: Japanese
Keyword: asazuke, pickles, japanese pickles, tsukemono,, chicken sandwich, chicken tatsuta, japanese mcdonald's, oyako teriyaki, teriyaki chicken
Servings: 10 pieces
Cost: ¥5


hamburger buns

  • 420 g all-purpose flour
  • 50 g sugar
  • 1 egg large
  • tsp salt
  • 1 tbsp sugar
  • 30 g unsalted butter
  • 250 ml lukewarm water

Egg wash

  • 1 tsp milk


    • Put the all-purpose flour into a stand mixer bowl.
    • Beat one large egg in a small bowl.

      Add half a cup of water and mix to combine.

      Set the bowl in the stand mixer and start mixing on low.

    • When the flour and sugar and salt mixed well, add your yeast.

    • Pour egg-water mixture slowly from the edge.
      Add the rest of the water preserving small amount to adjust of consistency.
      Keep kneading on low speed until it comes to one lump.

      If you think it is too sticky, go ahead to add some flour.

    • When you pinch the dough and stretches very thin like paper,  add room temperature butter and knead another five minutes.

    • Grease the bowl with oil, place the dough shaped into a ball.   

      Cover with plastic wrap and let them rise for about one hour until double in bulk.

    • Take out the dough onto a floured surface and put it down with your hands.

      Cut into two and weigh the dough.
        My dough weighs 750g, so I will divide it into 75g each.  

    • Shape each 
      ball into small bowl and cover with the plastic wrap to prevent from drying.

    regular hamburger buns

    • To shape it into a normal hamburger bun, take one dough on your palm, shape into a ball again with taking out the gas inside.

      Press it down and roll it out about 8 to 10 cm in diameter half an inch thick.


    • To shape into a knot, pat it down to remove the gas, and fold from top and bottom.  

      Then fold in half and, you have a small log.

      Roll it out to a 25~30 cm long.

      At this stage, you don’t have to hurry.  Take your time to stretch.  If you do it too quickly, the dough will bounce back or tear. 

      When you get nice and even rope of dough, tie a knot loosely and place it in greaased ring mold.

      Place them onto a baking tray lined with a silicone mat.  

    egg wash

    • Beat your egg well and pass through a sieve.  

      We need 1/3 of egg.   Keep it the rest for another use.

      Add 1 teaspoon of milk and mix well.  Set aside until used.


    • After 20 mintes, my dough looks very fluffy.  Small portion of dough take less time to rice compare to loaf like shokupan.

      Gently brush the egg wash all over the surface.

      Sprinkle white sesame seed for the regular hamburger buns.

      Bake 15 minutes at 200°C or until the surface is golden brown.


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