Bangin Burger Buns
If you don’t know by now, we LOVE bread. We’re always on the lookout for a new way to make it (and eat it 😆) and this recipe is one we will happily repeat! I like to think that what bun you pair with your burger or sandwich is just as important as what you put into it. Unlike the other recipes we’ve tried, this one asks you to create a tangzhong(water roux) first. After giving it a go, we highly recommend doing this!
Needless to say, although we may them for our burger dinner, we loved it so much we at the remainder the next day as an egg sandwich. So if you love bread as much as we do, add this to your next baking endeavor and favorite list!
Ingredients:
For Tangzhong:
2 tablespoons bread flour
2 tablespoons water
4 tablespoons whole milk
For Dough:
1/2 cup whole milk @ 95f
1 tablespoon instant yeast
2.5 cups Bread flour (very important to use bread flour vs. all purpose)
1 teaspoon fine sea salt
2.5 tablespoons granulated sugar
1 whole egg
1 egg yolk
3 tablespoons unsalted butter, softened
For Egg Wash:
1 whole egg
Splash of whole milk
Directions:
For the tangzhong, add all ingredients together over medium heat, and constantly whisk until it becomes a paste.
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.
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.
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
To shape, punch the dough down then flour work surface.
Divide dough into six even pieces around 95 – 105 g.
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.
Rotate dough 90 degrees and pull towards you. Repeat two more times to complete rotation around the whole perimeter.
Place shaped dough in a rimmed sheet tray lined with parchment paper. Leave 2.5 in of space or 6 cm apart.
Cover with a similar-sized sheet tray that is flipped so that the dough will not dry out.
Let rise at room temperature for another 1-2 hours, or until doubled.
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.
Attempt to not eat all at once 🙂.
