Ingredients: |
Ingredients: 1 c. milk OR combo of milk & water
1/4 c. sugar
2 tbsp. butter, room temperature
1 tbsp. yeast
1 tbsp. "Everything" bagel seasoning
1 large egg, fork beaten
3 c. Unbleached all-purpose flour, approx..
1 egg, for egg wash
Toasted sesame seeds, optional
|
Directions: |
Directions:Warm the milk &/or milk & water to 115º-120º. Add sugar. Place yeast in small bowl & add about 1/2 c. of the warmed milk mixture. Allow to 'bloom'. Place the remaining milk mixture in the bowl of your stand mixer & add the butter, beaten egg, seasoning. Mix with paddle to combine. Add 1/2 c. flour to thicken slightly. Add 'bloomed' yeast. Once you've added about 1-1/2 c. of flour total, replace the paddle with the dough hook. Continue to add flour at 1/2 c. at a time until the dough pulls away from the bowl, but is still slightly sticky. Move to a greased bowl, cover with plastic wrap & allow to 'proof' for about 1 hr.
Punch dough to deflate. Using the plastic wrap, place dough on scale (grams is easiest to divide) to determine how much each bun should be weighed at (for consistent sized buns). Divide the number by 8. Weigh each piece to get desired size. Place each shaped bun on parchment paper lined sheet. Beat the last egg with about 1/2 tbsp. water & brush each bun liberally. Sprinkle with toasted sesame seeds, if desired, or extra 'everything' seasoning. Proof again for about 30-40 minutes. Bake at 375º for 15 minutes.
NOTE: I like to place a glass pan of water 1/2" deep on the bottom rack for steam. I also like to start the oven when I put the buns in for the 2nd proofing, giving the oven & water plenty of time to get up to temperature. |
This recipe for "Everything" Burger Buns is from