Ultra Soft Burger Buns
Equipment
Ingredients
Dough
active dry yeast
1 tsp
milk
260 g
all-purpose flour
350 g
salt
1 tsp
butter (softened)
40 g
Instructions
Mix yeast and milk
In a bowl, combine active dry yeast with the milk.
Add flour and mix
Add the all-purpose flour and mix until combined.
Add salt and butter
Add salt and softened butter to the dough.
Stretch and fold dough
Stretch and fold or coil fold the dough until the butter is fully incorporated.
First rise
Cover the bowl and let the dough rest for 2 hours or until doubled in size.
Divide dough
Divide the dough into 5 equal portions.
Shape buns
Shape each piece into a burger bun and place on a baking tray lined with parchment paper.
Second rise
Cover the shaped buns and let rest for 15 minutes.
Brush with milk
Brush the buns with milk before baking.
Initial bake
Bake at 200°C for 10 minutes.
Reduce temperature
Reduce the heat to 195°C and continue baking until golden brown.
Brush with butter
As soon as they come out of the oven, brush with butter and cover until completely cooled.
Original recipe
Storage
Store in an airtight container. Freeze in a freezer bag for longer storage.
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