Soft Burger Buns

Makes 7 buns, about 120g each

Beginner Level:

6g active dry yeast

140g water

90g whole milk

1 egg

20g sugar

450g bread flour

8g salt

75g unsalted butter

Expert Level:

5g active dry yeast

120g sourdough starter

110g water

90g whole milk

1 egg

0.3g ascorbic acid

20g sugar

360g bread flour

8g salt

75g unsalted butter

Instructions:

Mix the dough

The beginner dough could be mixed by hand. Ensure that the unsalted butter is softened. Add all ingredients to a bowl and mix together using a spoon. Remove the dough onto a table and start to knead until somewhat smooth.

For the expert dough, add the active dry yeast, sourdough starter, water, whole milk, egg, ascorbic acid, sugar, bread flour, and salt to your mixer. Mix until the dough comes together, the slowly add in the butter. The dough is finished when it becomes smooth, elastic, and reaches a final temperature of approximately 75°F.

Bulk ferment

Cover the dough and let it rise at room temperature for 1 hour.

Divide and shape

Divide the dough into 7 equal portions, approximately 120g each. Shape each portion into a tight, smooth ball and place on a parchment-lined baking sheet.

Seeding

Roll the dough on a wet paper towel soaked in milk. Coat the bottom side of the dough ball in cornmeal and the top with sesame seeds.

Final proof

Let the buns rise for approximately 1 hour and 30 minutes, until light and puffy.

Bake

Preheat the oven to 450°F. Bake the buns for approximately 10–12 minutes, until beautifully golden brown.

Cool

Transfer the buns to a wire rack and allow them to cool before slicing.