Hamburger & Sandwich Buns
Easy, delicious buns for any occasion.
Yields 8 hamburger buns or 12 sandwich buns.
Ingredients
½ cup whole milk
420 grams all-purpose flour
½ cup water
3 Tbsp granulated sugar
1 ½ tsp salt
7 grams yeast
3 large eggs
3 Tbsp unsalted butter
Sesame seeds or poppy seeds
Instructions
Pour ½ cup of whole milk into a small saucepan and heat over medium-high heat until scaling and set aside to cool for about 5 minutes. The milk is scalding when small bubbles form around the edge of the saucepan or when the temperature reaches 180°F.
Weigh out 420 grams of all-purpose flour. Cut 3 Tbsp of unsalted butter into tabs. Beat 2 eggs and set all aside.
In the bowl of a stand mixer, whisk together ½ cup of hot water, 3 Tbsp granulated sugar, and 1 ½ tsp salt. When the water mixture and the scalded milk have cooled (they should be warm to the touch but not hot enough to kill the yeast), combine and add 7 grams of yeast (1 packet) and ¼ cup of all-purpose flour. Whisk to combine and set aside for 5 minutes. The yeast will have begun working and the mixture should have slightly thickened.
Return the bowl to the stand mixer fixed with a dough hook and add the remaining flour and 2 beaten eggs to the bowl. Mix on medium for 5 minutes or until the dough forms a cohesive ball. It will be a looser ball because this is a very high-hydration dough.
Scrape down the walls of the bowl and scrape the dough off the hook. Mix again on medium and add the 3 Tbsp of unsalted butter tabs. Mix for another 5 minutes or until the butter is fully incorporated.
Turn on your oven light to warm the oven for proofing. Scrape down the bowl again, cover it with plastic, and place in the warm oven for 1 hour or until the dough has doubled in size.
Line a rimmed baking sheet with parchment paper.
Beat down the dough and empty it onto a lightly floured workspace.
Using a bench scraper or long knife, divide the dough into 8 equal pieces for hamburger buns or 12 equally sized pieces if making sandwich rolls.
Form each piece into balls by tucking the dough into itself on one side (the bottom) until you have achieved a smooth surface. Place on the baking sheet seam side down evenly spread apart.
Using a pastry brush, lightly cover the tops of each bun with olive oil so that the plastic will not stick to the dough and hinder its rise. Cover with plastic wrap and return to the warm oven for about 45 minutes or until the balls have doubled.
Remove from the oven and preheat to 400°F.
Beat 1 egg in a small bowl and combine with 1 Tbsp of water. Using the same pastry brush, carefully cover the tops of each bun with the egg wash. Sprinkle sesame seeds or poppy seeds over the buns if desired.
Bake for 10 minutes or until nicely browned. Allow them to cool completely before serving.
