Soft, fluffy burger buns that don't fall apart or leak.
Submitted to YeastSpotting.
I prefer making home made bread when possible. I've been making homemade buns and rolls for a while but they always are a little tough. When I want a bun I like it to be soft and tender (almost like store bought but better). With this recipe from Utter Epicure I have finally made the best burger buns. These buns were used for my Asian Pork Burgers and are great as sandwich rolls too.
(only slight modification from original recipe--I used fast acting yeast instead of instant)
310 grams warm water
8.5 grams active dry yeast
47 grams sugar
500 grams all purpose flour (I have used bread flour too with good results)
50 grams butter, at room temperature
35 grams powdered milk
2 teaspoons salt
In the bowl of a stand mixer, mix the warm water (about 100F) with the yeast and sugar. Let sit for about 15 minutes until it is foamy and bubbly. Next add the flour, butter, dry milk, and salt. Stir with the paddle attachment until ingredients come together and form a ball. Switch to the dough hook and knead for about 6 minutes, adding more flour or water as necessary, until it just pulls from the bottom of the bowl. Dough should be very soft and tacky but not sticky and it should be elastic.
Transfer dough to a lightly oiled bowl, rolling to coat on all sides with oil, and cover with plastic wrap. Allow the dough to rise for about 90 minutes or until doubled in size
Divide the dough into about 12 pieces of 80 grams a piece. Shape into rounds, stretching the dough over the top and pinching underneath to develop surface tension. And lay out on parchment lined sheet pan(s) or a good nonstick pan. When dough is on the pan gently press down to slightly flatten the rounds and brush with egg wash. Cover loosely with plastic wrap and let rise for about 30-60 minutes until the buns have puffed (make sure to preheat your oven to 400F).
Uncover the buns and brush again with the egg wash, then sprinkle on sesame seeds, if using.
Bake at 400F for 12-15 minutes. Rotate and switch the pans from top to bottom about half way through baking for even browning. Allow to cool 30 minutes before serving.