Ultra Soft Burger Buns
Equipment
Ingredients
Dough
active dry yeast (dry)
1 tsp
milk (room_temperature)
260 g
all-purpose flour (sifted)
350 g
salt (fine)
1 tsp
butter (softened)
40 g
Instructions
Mix yeast and milk
Combine yeast with room-temperature milk in a large mixing bowl.
Add flour
Add all-purpose flour and stir until a shaggy dough forms.
Incorporate salt and butter
Add salt and softened butter. Stretch and fold or coil fold the dough until butter is fully incorporated.
Bulk fermentation
Cover the bowl and let the dough rest until doubled in size, about 2 hours.
Divide and shape buns
Divide dough into 5 equal pieces. Shape each into a smooth, round bun and place on a parchment-lined baking sheet.
Second proof
Cover the shaped buns and let them rest for 15 minutes.
Brush with milk
Brush the tops of the buns with milk for a glossy finish.
Initial bake
Bake at 200°C for 10 minutes.
Finish baking
Reduce heat to 193°C and bake until buns are golden brown, about 10 more minutes.
Butter finish
Brush hot buns with butter immediately after baking and cover until completely cooled.
Original recipe
Storage
Store cooled buns in an airtight container. Freeze individually wrapped for longer storage.
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