Based of a recipe from Food Wishes.
|7.5 g (2 1/2 t)
|8 g (1 1/4 t)
Makes 8 burger buns. Scale it with BRDCLC.
Step 1 — 5min + 15min fermenting
- Mix the yeast and very warm water in a large bowl.
- Add 125 g of the flour and whisk until smooth.
- Let stand for 10–15 minutes. It should get foamy.
Step 2 — 10min + 2h fermenting
- Whisk one of the eggs, melted butter, sugar, and salt thoroughly into yeast mixture.
- Add remaining 315 g of flour and mix with your hands, starting to knead in the bowl until it’s formed enough to move to the bench.
- Knead for 5–10 minutes until it’s very smooth but still lightly tacky.
- Drizzle olive oil into a large bowl and add your dough ball. Rolling it around to lightly coat it in the oil.
- Cover the bowl with foil and let the dough rise for 2 hours (or until doubled).
I tried putting the covered bowl in the fridge overnight and it doubled in size but it needed at least two hours to warm up again. So if I needed to do it the night before I think I’d just let it ferment on the bench next time.
Step 3 — 5min + 1h proofing
- Weigh the dough then cut into eight equal portions.
- Form each portion into a ball then use your hands to flatten into a 10–15cm thick disc. Transfer to a baking sheet lined with baking paper.
- Very lightly dust with flour then drape with plastic wrap.
- Let buns rise for 1 hour (or until doubled).
Step 1 — 5min + cooling time
- Beat an egg with a splash of milk.
- Lightly brush the top of each bun then sprinkle with sesame seeds.
- Bake for 15–20 minutes at 190°c (375°f) until tops are golden brown.
- Let cool before cutting.