Homemade Burger Buns

From a YouTube video Watch the original

Ingredients

• 4 tablespoons (60 grams) whole milk
• 2 tablespoons (27 grams) water
• 2 tablespoons (20 grams) bread flour
• 1/2 cup (120 grams) whole milk
• 1 tablespoon (9 grams) instant yeast
• 2 1/2 cups (320 grams) bread flour
• 2 1/2 tablespoons (35 grams) sugar
• 1 teaspoon (7 grams) fine sea salt
• 1 whole egg
• 1 egg yolk
• 3 tablespoons (42 grams) softened unsalted butter
• Egg wash (1 whole egg + splash of whole milk)
• Melted butter for brushing

Instructions

1. Make Tangzhong: Combine 4 tbsp whole milk, 2 tbsp water, and 2 tbsp bread flour in a saucepot. Whisk, heat over medium, whisk until thickened.
2. Mix yeast with 1/2 cup warm milk, let sit for 8 minutes.
3. In a stand mixer bowl, combine 2 1/2 cups bread flour, 2 1/2 tbsp sugar, and 1 tsp salt. Mix.
4. Add milk-yeast mixture to flour, then Tangzhong paste, whole egg, and egg yolk. Mix until incorporated.
5. Gradually add softened butter, knead for 5-8 minutes.
6. Let dough rise for 1-1.5 hours until doubled.
7. Divide dough into 6 pieces, shape into balls, let rise for 1-2 hours.
8. Brush with egg wash, bake at 375°F (190°C) for 16-18 minutes.
9. Brush with melted butter after baking. Cool on a wire rack before using for burgers.

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