These buns have become my new go-to for hamburgers, cheeseburgers and general sandwich making. I still love my pretzel buns, but those are more special occasion/special burger buns. These are more general purpose.
Recipe – Makes 8 buns
4 oz whole milk
6 oz warm water
2 tsp active yeast
1 1/2 TBS sugar
18 oz all purpose flour, plus more for working dough
2 tsp salt
3 eggs, room temperature, divided
4 TBS butter, room temperature
Combine milk, water, yeast and sugar in a small bowl. Allow to rest until foamy. About 5 minutes.
Combine flour and salt in bowl of stand mixer. Add milk/water mixture. Using dough hook, mix on low speed until ingredients combine and no dry flour is left, about 1 minute.
Increase speed to medium low. Add 1 egg. When fully incorporated, add second egg.
Add butter, one tablespoon at a time, waiting for each tablespoon to be fully incorporated before adding more.
Mix dough on medium low for 2 to 3 minutes. Dough should be soft and tacky. It should stick to bottom of bowl, but pull away for sides. Add more flour, one TBS at a time, as needed.
When dough is pulling away from side of bowl, increase speed to medium. Mix for 5 to 6 more minutes. Dough should be smooth and elastic, but still soft and tacky.
Transfer dough to large, oiled bowl and cover with plastic wrap. Allow to rise until doubled, about 2 hours at room temperature or overnight in the frig.
Line two baking sheets with parchment.
Divide dough into 8 equal pieces. Form into balls and place on baking sheets, four to a sheet.
Cover with oiled plastic wrap and allow to rise until doubled. About 2 hours at room temperature.
Pre-heat oven to 400° F. Adjust racks to lower-middle and upper-middle positions.
Gently flatten each dough ball to into a disk about 2/3 of original height. Be careful not to squeeze gas from dough.
Beat remaining egg. Paint each dough disk with egg.
Place baking sheets in oven. Bake for 7 minutes.
Remove baking sheets and paint with a second coat of egg wash.
Return to oven, rotating sheets 180° and switching between top and bottom rack.
Bake for 10 to 15 minutes longer. Buns should be golden, light and hollow sounding when thumped.
For extra points, split the buns in half, butter and toast them before serving.
This is my black bean burger, with chipotle aioli, pepper jack cheese, cherry tomatoes and shredded lettuce.