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 the yeast with the milk.
Add flour and combine
Add the flour and mix until combined.
Add salt and butter
Add salt and softened butter, then stretch and fold or coil fold 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 the dough
Divide the dough into 5 equal portions and shape each piece into a burger bun.
Second rise
Place buns on a parchment-lined baking tray, cover, and let rest for 15 minutes.
Brush with milk
Brush the tops with milk before baking.
Bake at 200°C
Bake at 200°C for 10 minutes.
Reduce heat and finish baking
Reduce heat to 193°C and continue baking until golden brown.
Brush with butter and cool
Brush hot buns with butter and cover until completely cooled.
Original recipe
Storage
Store in an airtight container. Freeze wrapped individually for best results.
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