Burger Buns

Method

1. In the bowl of a stand mixer, combine 180 ml milk (or water), 15 g fresh yeast (or 5 g dry), and 25 g sugar. Add 2 whole eggs and mix until the yeast dissolves.
2. Add about 5 tablespoons of the 400 g strong flour (W260) and mix for 2 minutes.
3. Add the remaining flour and knead until a dough forms.
4. Add 8 g salt and continue kneading until fully absorbed, then add 20 g soft butter. Knead for another 8–10 minutes until the dough is smooth and pulls away from the sides.
5. Turn the dough out onto a lightly floured surface. With a bench scraper, fold and slap the dough against the counter several times without adding extra flour. This strengthens the gluten.
6. Place the dough back in the bowl, cover, and let rise for 2 hours or until doubled in size.
7. Meanwhile, prepare rings for burger buns: Cut a 45 cm strip of aluminum foil and a strip of parchment paper. Place the foil inside the paper, fold edges, and staple to form a cylinder.
8. After the first rise, turn the dough out onto a lightly floured surface. Fold and slap it 6–7 times to degas, then shape into a ball. Cover and let rest 30 minutes.
9. Divide the dough: for burger buns, weigh portions of 60–120 g each; for small milk buns, 25–40 g each. Roll into balls, coat lightly with flour, and place on a baking sheet. Cover with plastic wrap and a cloth. Let rest 30 minutes.
10. After rest, remove the plastic. Flatten each ball with your palm to remove air bubbles, then reshape into tight balls by pulling the edges toward the center. For burger buns, place each ball in a foil ring. For small buns, place directly on a lined baking sheet.
11. Place the shaped buns in a warm place (e.g., turned-off oven) and let rise until tripled in volume, 1–3 hours.
12. Make the egg wash: beat 1 egg with 20 ml milk until homogeneous. Gently brush onto the risen buns. Sprinkle sesame seeds on burger buns if desired.
13. Preheat the oven to 200°C (static). Bake the buns for 10–14 minutes, depending on size. Halfway through, cover with aluminum foil to prevent over-browning.
14. Remove from oven and transfer immediately to a wire rack to cool. For maximum softness, store the cooled buns in a plastic bag.