This Burger Bun Took Me 10 Years to Figure Out

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% Daily Values based on a 2,000 calorie diet

Step 1

Add ingredients to mixing bowl and mix with dough hook on medium speed for 8 to 10 minutes. The dough will look loose at around 4:00 to 5 minutes before it comes together into a nice ball that's no longer extremely sticky. Use a soaking wet hand and grab and round in a tin and two motion to tuck the dough into a tot ball. Cover and ferment at room temperature for 30 minutes. The dough should have gassed up quite a bit. Aggressively degas the dough so that you can perform a strength building fold. After the strength building fold and another 10 to 2 rounding, cover the dough again and allow it to ferment at room temperature for another 30 minutes. It will have risen a lot after the second ferment, so aggressively decassette. Divide into 12 equal pieces (about 100 g each). Shape and roll each piece of dough and place onto a baking sheet lined with oil parchment. Don't crowd buns. I recommend using at least two trays. Spritz with water and cover with a damp towel to proof for 60 to 90 minutes. The buns are well proved when they can take a poke and slowly bounce back. Brushtop and sides of buns with egg wash. Load into preheated 400° F / 205° c, spritz the oven with 10 to 15 sprays of water and bake for 15 to 18 minutes until golden brown, rotating halfway through for even Browning if needed. Brush tops with melted butter.

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