Unverified recipe

Ingredients, amounts, and steps not yet verified with original source recipe.

Soft Burger Buns

someday Rachel Pardoe Source .gravy

bread sourdough baking

Ingredients


470 g	all-purpose flour
180 g	milk
180 g	sourdough starter
55 g	honey
3 medium	eggs
1 medium	egg yolk
	tangzhong
10 g	fine sea salt
80 g	unsalted butter
1	egg

Directions

Make the Tangzhong

1. Combine 20g all-purpose flour and 100g milk in a small heavy-bottomed pot.
2. Whisk continuously over medium heat until the mixture reaches a consistency similar to mashed potatoes.
3. Remove from heat and allow to cool to room temperature.

Make the Dough

4. Combine 80g milk, 180g sourdough starter, 55g honey, 2 of the 3medium eggs, 1medium egg yolk, all of the tangzhong, 10g fine sea salt, and 450g all-purpose flour in the bowl of a stand mixer or a medium bowl.
5. Knead on low or mix by hand until fully combined.
6. Add half of the 80g unsalted butter and knead on low until fully combined.
7. Add the remaining unsalted butter and knead on low for 20 minutes, or by hand for about 30 minutes.

Bulk Proof

8. Place the dough in a medium bowl and cover with plastic wrap.
9. Proof at room temperature until doubled in volume, about 4 to 10 hours depending on ambient temperature.
10. Transfer the covered bowl to the refrigerator for an overnight cold proof.

Shape and Final Proof

11. Line a baking sheet with parchment paper.
12. Turn the dough out onto a lightly floured surface and divide into 8 equal pieces.
13. Shape each piece into a ball.
14. Flatten each ball with a rolling pin or the palm of your hand until 3.5 inches (9cm) in diameter.
15. Place the flattened balls on the prepared baking sheet.
16. Cover loosely with plastic wrap and proof at room temperature until puffy and doubled in size, about 3 to 8 hours.

Bake

17. Preheat the oven to 375°F (190°C).
18. Whisk the remaining 1 egg in a small bowl to make an egg wash.
19. Brush the buns with the egg wash.
20. Bake for 15 to 20 minutes, or until the internal temperature reaches 195°F (91°C).
21. Let the buns cool on a wire rack for 30 minutes before slicing.

Soft Burger Buns

by Rachel Pardoe · source^[2]

Ingredients

	470 g	all-purpose flour
	180 g	milk
	180 g	sourdough starter
	55 g	honey
	3 medium	eggs
	1 medium	egg yolk
		tangzhong
	10 g	fine sea salt
	80 g	unsalted butter
	1	egg

Directions

Make the Tangzhong

1. Combine 20g all-purpose flour and 100g milk in a small heavy-bottomed pot.
2. Whisk continuously over medium heat until the mixture reaches a consistency similar to mashed potatoes.
3. Remove from heat and allow to cool to room temperature.

Make the Dough

4. Combine 80g milk, 180g sourdough starter, 55g honey, 2 of the 3medium eggs, 1medium egg yolk, all of the tangzhong, 10g fine sea salt, and 450g all-purpose flour in the bowl of a stand mixer or a medium bowl.
5. Knead on low or mix by hand until fully combined.
6. Add half of the 80g unsalted butter and knead on low until fully combined.
7. Add the remaining unsalted butter and knead on low for 20 minutes, or by hand for about 30 minutes.

Bulk Proof

8. Place the dough in a medium bowl and cover with plastic wrap.
9. Proof at room temperature until doubled in volume, about 4 to 10 hours depending on ambient temperature.
10. Transfer the covered bowl to the refrigerator for an overnight cold proof.

Shape and Final Proof

11. Line a baking sheet with parchment paper.
12. Turn the dough out onto a lightly floured surface and divide into 8 equal pieces.
13. Shape each piece into a ball.
14. Flatten each ball with a rolling pin or the palm of your hand until 3.5 inches (9cm) in diameter.
15. Place the flattened balls on the prepared baking sheet.
16. Cover loosely with plastic wrap and proof at room temperature until puffy and doubled in size, about 3 to 8 hours.

Bake

17. Preheat the oven to 375°F (190°C).
18. Whisk the remaining 1 egg in a small bowl to make an egg wash.
19. Brush the buns with the egg wash.
20. Bake for 15 to 20 minutes, or until the internal temperature reaches 195°F (91°C).
21. Let the buns cool on a wire rack for 30 minutes before slicing.