Half-ass tiny batch burger buns
flickr photo shared by ted_major under a Creative Commons ( BY-SA ) license
- ½ cup + 2 Tbs water
- 1 tsp yeast
- 1 Tbs sugar
- 3 Tbs powdered milk
- 1 egg, separated
- 1 Tbs butter, melted and cooled slightly
- 2 cups flour
- ½ tsp salt
- Pour water into a mixing bowl and sprinkle the yeast on top. Let rest a couple of minutes to hydrate, then whisk in the sugar and powdered milk. Whisk egg yolk into the butter and then whisk the butter-egg mixture into the water-yeast mixture. Add flour and salt and mix until it forms a dough. (If you’ve the time and inclination, use a stand mixer and knead with the dough hook for 6 to 8 minutes.)
- Cover the bowl and let rise for a couple of hours if you’ve planned ahead or 30 mins to an hour if it’s a last-minute thing like I usually do.
- Divide into four pieces and form into balls for the buns. Let rise for 15 or 20 minutes.
- Make an egg wash from the reserved egg white and 1/2 tsp of water. Gently press the tops of the dough balls to form a bun shape and brush with the egg wash.
- Bake at 400F for about 15 mins or until they reach 180F in the center.
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