These buns are just incredible! soft, fluffy, slightly sweet & buttery. I was looking for a good restaurant-quality burger buns and I think these beauties just might be it. They work great with both sweet and savory fillings, such as the Fish & Papaya Thai Sandwiches.
Restaurant Style Burger Buns
1.5 Pound/750 grams/ 3 cups flour
2 tbsp active instant dry yeast (I use Fleischmann’s Instant Dry Yeast 1lb bag)
1 cup lukewarm water
2 large eggs
3 tbsp/70 grams/ 2.5 oz unsalted butter, softened
3 tbsp sugar
1 generous tsp pink himalayan salt (can also replace for Kosher salt)
1 egg, lightly beaten with 1 tbsp milk/water (egg wash prior to baking)
sesame or poppy seeds, optional
Place the yeast, water, 2 cups flour and 1 tbsp sugar in a bowl of a stand mixer. Mix in order to create a thick batter. Let stand at room temp for 15 min, until slightly foamy and smells strongly of yeast. Add the eggs, butter, rest of the flour, sugar and salt and knead for 10 min. Chances are that you’ll need to add more flour. The end result should be a dough which is a little sticky, yet manageable. Form a ball from the dough, Oil, cover with a damp towel and let rise for 2 hours in a warm spot. After 2 hours, punch the dough to remove the air. Divide the dough to mini buns with a diameter of 7cm/3 inch. To create a smooth surface fold the edges underneath to create a perfectly shaped ball. Keep folding in the edges while circling the ball clockwise. Repeat for all buns. Leave to again double in size, and additional hour and a half.
Heat the oven to 360F/185C. Coat the proofed buns with the egg wash, and top with the sesame or poppy seeds. Bake for 15 min, until golden brown.