The bun to a burger is arguably one of the most important components of the burger. If you have a really terrible bun it ruins everything, if you have the best buns possible it’s going to be a pretty good burger. Start by combining the dry ingredients to a bowl os stan mixer then start adding in the milk and yeast mixture on low speed, mix for a couple of minutes then add one whole egg and egg mixture and continue to combine the mixture. Increase your mixer speed to medium-low then mix thoroughly until incorporated.
Once incorporated, gradually add three tablespoons of softened unsalted butter and make sure you add the butter in batches otherwise it will be hard to mix. You will be combing the butter in medium-low speed and once everything is well incorporated, let the stand mixer knead the dough for about 5 minutes or until its nice and smooth. Lightly grease a medium-sized bowl and place the dough in your greased bowl and cover with a damp towel then place in a warm area for about one and a half hours or until it doubles in size.
Once the dough is doubled, pull it out then lightly flour your work surface and dump your dough on it. Divide your dough into even pieces and for the shaping, grab a section of the dough and gently stretch and fold it into the centre. Repeat that around the whole segment of the dough then flip it over so its seam side down and then rotates the dough 90 degrees and pull it again inside.
Repeat that around two times until you have a nice round ball of dough. You can also rub the ball in a circle with one hand keeping constant contact until nice and taut and circular. Repeat with the remaining segments of the dough the place them well apart on a baking sheet lined with a parchment paper. Cover the rolled dough again and let them rise again for about one hour. Make an egg wash consisting of one whole egg with a splash of milk then brush the entire top of the buns with egg wash.
Top with sesame seeds then bake them at 400 degrees Fahrenheit for 12 to 15 minutes or until the top is deep golden brown. Once out of the oven, brush them with melted butter ad let them cool to room temperate on a wire rack. Make your burgers and enjoy life.
- 3 tablespoons warm whole milk
- 1 cup of warm water
- 2 1/4 teaspoons (1 packet) instant yeast
- 2 1/2 tablespoons granulated sugar
- 1 large egg
- 3 cups (382 grams) bread flour
- 1/3 cup (43 grams) all-purpose flour
- 1 1/2 teaspoons fine salt
- 3 tablespoons (43 grams) unsalted butter, at room temperature
- 1 large egg beaten with 1 tablespoon water
- Sesame seeds, optional
- In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, yeast, sugar, and egg. If using active dry yeast, let the mixture sit for 5 minutes, until frothy, before continuing.
- Add the flour to the bowl, and mix until incorporated. Mix in the salt and butter. Knead on medium-low speed for about 10 minutes, or until the dough comes together into a soft yet tacky dough.
- Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 to 2 hours.
- Line two baking sheets with parchment paper or silicone baking mats. Divide the dough into 8 equal parts.
- Gently roll each portion of dough into a ball and place on the baking sheet, 2 to 3 inches apart. Cover with a clean towel and let rise again until puffy and almost doubled, 1 to 1 1/2 hours.
- Preheat the oven to 400°F. Brush the tops of the buns lightly with the egg wash. Sprinkle with sesame seeds.
- Bake the buns about 15 minutes, rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely.
- Serve or store in an airtight container in the freezer for up to one month. Let defrost at room temperature before reheating in a 350°F oven until warmed or toasting.