Soft and Fluffy Burger Buns

Ingredients (4 buns)

• 150 g lukewarm milk (around 30–35°C)
• 275 g white bread flour
• 4 g instant yeast
• 5 g fine sea salt
• 7.5 g caster sugar
• 20 g melted unsalted butter
• ½ whole egg (about 25 g)
• ½ egg yolk (about 8 g)
• ½ additional egg (for brushing, about 25 g)

Instructions

1. In a small bowl, pour the lukewarm milk, add instant yeast and sugar. Stir gently and let sit for 5 minutes until slightly foamy.
2. In a large mixing bowl, whisk together the flour and salt.
3. Add the milk-yeast mixture, a whole egg, an egg yolk, and the melted butter into the dry ingredients.
4. Mix everything with a dough hook (or your hands) for about 10–15 minutes until the dough becomes silky, elastic, and slightly tacky but not sticky.
5. Lightly grease a clean bowl, pop the dough inside, cover with cling film, and let it rise in a warm, draft-free spot for about 1 hour, or until it doubles in size.
6. Gently punch down the dough to release excess gas, then divide it into portions of 100–120 grams each. Shape each piece into a tight, smooth ball — tension on the surface is key for beautiful buns.
7. Place the buns onto a baking tray lined with parchment paper, leaving a little space between them. Cover loosely with plastic wrap or a clean towel and let them proof for another 30 minutes until puffed and airy.
8. Meanwhile, preheat your oven to 190°C (conventional, no fan).
9. Beat the remaining whole egg to create a glossy egg wash. Gently brush it over the buns.
10. Bake for about 15 minutes, until the buns are golden.
11. Cool slightly on a wire rack before serving.