Joshua Weissman Burger buns

Ingredients

• Wheat flours

  Bread, unenriched

  20g

• Water

  Plain, clean water

  27g

• Whole milk

  3.25% milkfat, with added vitamin D

  60g

• Whole milk

  3.25% milkfat, with added vitamin D

  120g

• Instant Yeast

  Lesaffre

  9 g or 9g

• Sea Salt

  Cerulean Seas

  9g

• Sugar

  White, granulated sugar

  35g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Butter

  Unsalted

  42g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Whole milk

  3.25% milkfat, with added vitamin D

  1 tbsp or 15g

Directions

1. For the tangzhong, add all ingredients together over medium heat, and constantly whisk until it becomes a paste.
2. For the primed yeast mixture, add water whole milk, and instant yeast, and mix together. Store in a warm area and let sit for 8 minutes.
3. In a stand mixer bowl, add the dry ingredients. Slowly add in milk and yeast mixture, the tangzhong mix. Let homogenize. When the dough starts coming together, add the egg and egg yolk. Then increase speed to medium-low until incorporated. Gradually add butter until incorporated meaning when the dough is mixed, nothing sticks to the sides.
4. Lightly grease a medium-sized bowl, gently fold and place seam side down. Place a damp towel on the dough and bring to a warm area to proof for 1 – 1.5 hours
5. To shape, punch the dough down then flour work surface
6. Divide dough into six even pieces around 95 – 105 g
7. To shape the individual buns, gently stretch flipped side down and fold to the center. Repeat this process for the whole segment of dough, then flip upside down.
8. Rotate dough 90 degrees and pull towards you. Repeat two more times to complete rotation around the whole perimeter.
9. Place shaped dough in a rimmed sheet tray lined with parchment paper. Leave 2.5 in of space or 6 cm apart.
10. Cover with a similar-sized sheet tray that is flipped so that the dough will not dry out.
11. Let rise at room temperature for another 1-2 hours, or until doubled.
12. Before baking, brush with egg wash (1 whole egg plus a splash of milk) Bake at 375 degrees F or 190 C for 18 minutes until golden brown.
13. FREEZING: Buns should be frozen after before second rise (step 11.) - on a tray (baking sheet) in a freezer. Once frozen, store the dough in an airtight container for up to four weeks. THAWING: Thaw, covered, on greased baking sheets in the refrigerator overnight. Cover and let it rise in a warm place until doubled (this is the second rise), which will take longer than dough that has not been frozen. Bake as directed.

Similar Foods

• No Bun Chicken Burger
• Baked Falafel Burgers
• Pepperoni Pizza Burgers
• Mushroom Burger with Wilted Spinach https://hellofreshblog.wordpress.com/2013/07/17/mushroom-burger-with-wilted-spinach/
• Beef and Bulgur Burger
• Maple Dijon Burger