Directions: |
Directions:1. Line a baking sheet with parchment paper or a silicone baking mat.
2. Add warm water, yeast, and sugar to stand mixer bowl. Stir gently to combine. Let stand for 10 minutes, or until the yeast is active.
3. Add warm milk, salt, and egg to the bowl. Use the paddle attachment to combine on low speed.
4. Add both flours and mix on low speed until combined, then mix in the butter pieces.
5. Switch to the dough hook and knead for 8 minutes. After the first three minutes, start adding the room-temperature butter, one half tablespoon at a time, until each is incorporated. The dough will be very soft and slightly sticky.
6. Transfer the dough to a floured work surface. Cut the dough into 8 pieces. Fold each piece so that the floured side is on the outside and the sticky side is sealed within.
7. Shape each piece into a round ball and place on the prepared baking sheet. Cover with Saran Wrap or a clean damp towel, and proof for 30 minutes at 80°F-85°F. (You can also proof in the oven with a pot of steaming water on a separate rack.)
8. Pull the baking sheet out of oven. If the buns have become too sticky to work with, return them to the floured work surface. Otherwise, you can do this step on the baking sheet. Make four folds to create a package as follows: fold up the bottom third, then cross-fold the right third and the left third, then fold down the top third over everything and roll the bun over so that the folds are on the bottom. Create surface tension by twisting the sides of the dough and tucking them underneath. sides underneath. You should end up with a taut, smooth surface and a round bun shape. These folds should encourage the buns to rise up, rather than out, once they are baking. Because they will rise up more than out, you can press them down a bit to make them closer to your desired width.
9. Preheat the oven to 375°F. Combine the egg and 1 tablespoon milk in a small bowl, stirring with a fork. Brush the tops of the buns with the egg wash. (Sprinkle with sesame seeds if you want them.) Bake hamburger buns in the oven for 13-15 minutes, rotating the pan halfway through, until tops are golden and the internal temperature reaches 190°F. |
Personal
Notes: |
Personal
Notes: This recipe is inspired by "Quick Brioche Bun Recipe" found on Kristine's Kitchen Blog. I made adjustments to the yeast and flour types, along with the method for proofing and shaping the dough. I got the shaping techniques from Tartine, a book about bread-making.
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