Burger Buns

Cooking

1. In a small saucepan, combine 60 g of milk, 27 g of water, and 20 g of bread flour. Place over medium heat and whisk constantly until the mixture thickens into a paste. Transfer to a bowl and set aside.
2. Warm 120 g of milk to 35°C. Add the yeast, stir until dissolved, and leave in a warm place for 8 minutes.
3. In the bowl of a stand mixer, combine the dry ingredients (320 g flour, sugar, salt). Attach the dough hook and pour in the milk-yeast mixture on low speed. Add the tangzhong, 1 egg, and 1 egg yolk. Increase speed to medium-low and mix until combined, scraping down the sides of the bowl occasionally.
4. Gradually add 42 g of softened butter in pieces, waiting until each portion is fully incorporated before adding the next. Continue kneading on medium-low speed for 5-8 minutes until the dough is smooth.
5. Shape the dough into a tight, smooth ball. Place it in a greased bowl seam-side down, cover with a damp towel, and let rise in a warm place for 1 to 1.5 hours until doubled in volume.
6. Punch down the dough and divide it into 6 equal parts (approximately 95-105 g each). To shape each bun, stretch the edges of the dough and fold them toward the center. Flip seam-side down and, keeping contact with the counter, pull the dough toward you to create surface tension. Repeat in a circle until you form a perfectly smooth ball.
7. Place the shaped buns on a baking sheet lined with parchment paper, leaving about 6 cm of space between them. Cover with an inverted baking sheet of the same size (to prevent the dough from drying out) and let sit at room temperature for another 1-2 hours until doubled.
8. Preheat the oven to 190°C. Beat 1 egg with a splash of milk and gently brush the risen buns. Bake for 16-18 minutes until a deep golden-brown color.
9. Remove the buns from the oven, transfer to a wire rack, and immediately brush generously with melted butter. Let cool completely before serving.