Hamburger Buns
Learn to make these strong, flavorful and hearty buns for your summer BBQ or just to fill with anything laying around.
Servings: 12 Buns
Calories: 0.15kcal
Cost: $5
Ingredients
Sponge
- 177 g ABC+
- 109 g Water
- 1/16 tsp Instant Yeast
Final Dough
- 522 g ABC+
- 331 g Water
- 6 g Instant Yeast
- 14 g Salt
- 27 g Sugar
- 27 g Milk Powder
- 282 g Sponge Almost everything from above
- 53 g Butter, unsalted
Instructions
Make the sponge
- Mix together ⅛ instant yeast in 218g water. Then use half this water (109g) to mix with the flour (net result is 1/16 tsp yeast). Use a KitchenAid mixer, speed 2, for about 2 minutes or until everything comes together. Cover and allow to ferment 12 hours overnight.
Mix the final dough
- Mix together everything EXCEPT for the butter until the dough comes together - 5 minutes on KitchenAid speed 2 or spiral mixer on lowest speed.
- Add softened or pounded butter. Mix until you achieve an improved mix. This varies based on your mixer. On my spiral mixer, this takes 4 minutes on speed 2 (high). On a KitchenAid, it might take longer.
- Divide into 100g (3.5oz) pieces, roll into a ball and allow to rest covered for 15 minutes.
- Roll out the balls into flattened discs (approximately 1/4" thick). Place into the baking tray.
- Egg wash the buns and place inside a sealed bag to prevent drying. Proof for 2 hours at 80°F.
- Set your oven to 350°F about an hour before baking.
- Egg wash a second time. Garnish with sesame seeds (optional). Bake for 18-20 minutes (350°F, convection). Rotate in the oven once or twice during the bake for more even browning.
- Allow to fully cool out of the pan before slicing.