House-made Burger Buns
Ingredients
185g warm milk
10g instant yeast
50g sugar
2 eggs & 1 egg yolk - from Pine Grove Farms
460g bread flour - we use King Arthur
8g Salt - we use True Salt Co Fine Grain Sea or Soul to Belly Garlic Salt
14g dough conditioner
14g milk powder
42g unsalted Banner Butter, softened - we’ve also used Smoked Sea Salt and BBQ Banner Butter as well
This recipe was adapted from Chudd’s BBQ
Cook
In the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Let it mix, then sit for ~10 minutes until it is frothy.
Add the flour, salt, eggs, dough conditioner, and milk power, mixing until it starts to come together and you get a shaggy dough.
Next add the softened butter and allow the dough to kneed in the stand mixer for ~10 minutes, until a nice, smooth dough has formed.
Place the dough ball in a greased, covered bowl and allow to rise in a warm place for 1 to 1.5 hours.
Next, remove the dough, de-gas it, and portion it into ~85g - 90g balls, ensuring they are tight and smooth.
Place the dough balls on lined baking sheet and allow them to proof for an additional 30 - 45 minutes.
Brush them with an egg wash (one egg beaten with a splash of water) and place them in a 375 degree over for ~30 minutes. If you want to add sesame seeds or dehydrated onions or everything bagel seasoning (IE Reload Ballistic), do so after the egg wash.
When the buns come out of the over, brush them with some melted butter and allow them to cool on a wire rack.
