Dough:
½ cup (125ml) whole milk, heated to about 100°F (38°C)
½ cup (125ml) water, heated to about 100°F (38°C)
2¼ tsp (9g) instant yeast
3½ cups (525g) unbleached bread flour, plus more for dusting
1 tbsp (13g) granulated sugar
1½ tsp (9g) fine sea salt
1 large egg
1 large egg yolk
2½ tbsp (35g) unsalted butter, softened
Tangzhong:
2 tbsp (18g) unbleached all-purpose flour
2 tbsp (30ml) filtered water
¼ cup (60ml) whole milk
by PachReed
4 Comments
These look incredible!!
Look great, but a little more like dinner rolls than burger buns to me. Press them a little flat more into a disc shape rather than a ball to get a more traditional bun.
They look amazing !
These look great