Fluffy burger buns

Updated at: Thu, 17 Aug 2023 04:48:33 GMT

Step 1

In the bowl of a stand mixer, mix together all dry ingredients then add the water, butter and 2 tbsp. of the beaten egg reserving the rest for later.

Step 2

Mix all ingredients with a spatula until a dough forms. If you find it too dry, mix in water by the teaspoon until a slightly sticky mass if formed. Then knead using a dough hook until a smooth dough has formed, about 10 minutes.

Step 3

Form a ball with the dough and let rise in a warm area until doubled in size, about 1 hour to 1 hour and 30 minutes.

Step 4

Deflate dough, split equally into four pieces and place on a baking sheet lined with parchment paper. Let the dough proof a second time for 30-45 minutes to let the dough settle and increase in size.

Step 5

While the dough is proofing for the second time, heat oven to 375°F.

Step 6

Just before baking, add 1 tbsp. of water to the remaining beaten egg and brush each bun lightly with the mixture. Then sprinkle with sesame seeds if you wish.

Step 7

Bake until they are a deep golden colour, about 15 to 18 minutes

Step 8

RECIPE NOTES Please measure the egg. Throughout my testing I tried a whole egg, just the yolk and no egg - but by far the best was beating a whole egg and added 2 tablespoons of the mixture to the dough. I definitely think the mixture of the white and yolk along with the butter are what make these beauties bouncy and delicious. Start with third cup of water and go from there. When testing the recipe I alway seem to put anywhere from a third to half a cup of water. In the middle of Montreal's humid summer all I needed was a third cup of water, but in drier conditions I surly will need to add more. So start with the minimum and work up the volume adding a teaspoon at a time.

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