Burger Buns

Based of a recipe from Food Wishes.

7.5 g (2 1/2 t) yeast
235 ml water
44 g butter
38 g sugar
8 g (1 1/4 t) salt
440 g flour
2 large eggs
15 ml milk
– sesame seeds

Makes 8 burger buns. Scale it with BRDCLC.

Step 1 — 5min + 15min fermenting

  1. Mix the yeast and very warm water in a large bowl.
  2. Add 125 g of the flour and whisk until smooth.
  3. Let stand for 10–15 minutes. It should get foamy.

Step 2 — 10min + 2h fermenting

  1. Whisk one of the eggs, melted butter, sugar, and salt thoroughly into yeast mixture.
  2. 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.
  3. Knead for 5–10 minutes until it’s very smooth but still lightly tacky.
  4. Drizzle olive oil into a large bowl and add your dough ball. Rolling it around to lightly coat it in the oil.
  5. 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

  1. Weigh the dough then cut into eight equal portions.
  2. 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.
  3. Very lightly dust with flour then drape with plastic wrap.
  4. Let buns rise for 1 hour (or until doubled).

Step 1 — 5min + cooling time

  1. Beat an egg with a splash of milk.
  2. Lightly brush the top of each bun then sprinkle with sesame seeds.
  3. Bake for 15–20 minutes at 190°c (375°f) until tops are golden brown.
  4. Let cool before cutting.