T&T - Homemade Burger Buns

Tried this recipe once and instantly knew theres no need to search for another! These burger buns are light, fluffy & puffy!.

The recipe is from Joshua Weissman:

https://www.youtube.com/watch?v=gTGSUYMu6Ns&t=505s

Prepare Tangzhong: 

• 2 tablespoons (20g) bread flour
• 2 tablespoons (27g) water
• 4 tablespoons (60g) whole milk

Set aside.

Prepare Dough in stand mixer:

• 2.5 cups (320g) Bread flour
• 1 tablespoons (9g) instant yeast
• 1 teaspoon (7g) fine sea salt
• 1.75 tablespoons (17g) granulated sugar
• 1 whole egg (room temp)
• 1 egg yolk (room temp)
• 1/2 cup(120g) whole milk @ 95f (30c)
• Add Tangzhong!
• 3 tablespoons (42g) unsalted butter, softened

Knead dough in mixer for about 4 minutes

Once it all comes together, form into a ball on a work surface and transfer into a greased bowl.

Let the dough rise for 1.5 - 2 hours (or until doubled in size)

Once doubled, degas dough and form into 6 small balls (use the work surface and fingers to shape and tighten the dough ball). 

Set onto a parchment lined baking tray, leaving space in-between each dough ball.

Let the dough rise for another 30 min

Once second proof is complete, egg wash the dough balls & place into oven.

Egg wash:

1 whole egg

splash of whole milk

Place into 375degree oven for 15-18 minutes or until golden brown.

Remove from oven and butter the tops & let the burger buns cool until ready to use.