Rat's Tavern Recipes

breads  ·  no. 47

Burger Buns

makes 6 buns

ingredients:

tangzhong:

  • 60g (4 tbsp) milk
  • 27g (2 tbsp) water
  • 20g (2 tbsp) strong flour

yeast:

  • 125g milk
  • 9g (1 tbsp) dried yeast

dough:

  • 320g strong flour
  • 35g sugar
  • 1 tsp salt
  • 1 egg
  • 1 egg yolk
  • 42g unsalted butter, softened (3 tbsp)

to finish:

  • egg wash (1 egg, 1 tbsp milk)
  • melted butter, for brushing

directions:

  1. add tangzhong ingredients in a small pot and heat on medium-high constantly whisking until it turns into a thick paste. put in a bowl and allow to cool.

  2. add yeast to the 125g milk (at 35°C) and leave for 8 mins.

  3. to a stand mixer bowl add the flour, sugar and salt. knead on low, add milk/yeast and then shortly after add the room temp tangzhong.

  4. add one egg and another egg yolk. mix at medium low until incorporated. add butter in 1 tbsp at a time. allow to knead for 5 to 8 mins.

  5. tip out on a work surface and shape into a tight boule.

  6. allow to rise at 25°C (in an oven with the light on). after 1-2 hrs tip it out, knock the air out and shape into 6 pieces (115g each). shape each into a boule again and place on a greased baking sheet for another 1-2 hrs (covered).

  7. brush with an egg wash and place in an oven at 190°C for 16-18 mins, until golden and 90°C inside. when done brush with melted butter and allow to cool to room temp.

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