Burger Buns
Soft, golden burger buns with a special steam-in-the-oven method. They come out fluffy inside with a thin crust.
- 1 kg (2.2 lb) all-purpose flour
- 20 g (1 tbsp) salt
- 10 g (1 tbsp) dry yeast
- 100 g (½ cup) sugar
- 270 g (1.1 cups) cold water
- 270 g (1.1 cups) cold milk
- 100 g (3.5 oz) cold butter
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1
Prep the dry mix
Sift the flour into a large bowl. Put the salt on one edge and the dry yeast on the opposite side (so they don't touch). Add the sugar.
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2
Add the liquids
Pour in the cold water little by little while stirring. Then add the cold milk and keep stirring.
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3
Start kneading
Once the liquids are incorporated, knead with your hands and turn out onto the counter.
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4
Work in the butter
Add the cold butter on top of the dough and keep kneading with the "V" method, alternating hands, until fully incorporated.
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5
Shape the buns
Weigh out 80 g portions. To shape: press lightly, fold the edges toward the center four times, flip over, and move it in circles with your palm to give it a round shape.
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6
Let it rise
Place on a tray, cover with a kitchen towel. Let rest 30 min or until doubled in size.
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7
Bake with steam
Preheat the oven to 185 to 190°C (365 to 375°F). Once the oven is hot with the tray inside, splash a small glass of water onto the oven floor and close it quickly (this creates steam). Bake 12 to 13 min until golden.
- The water steam is the secret to the soft crust.
- The cold butter is what gives the dough its flaky texture.
- They freeze perfectly once cooled.