MAKES 12 BUNS
In my opinion, the bun plays a vital supporting role to the burger. It should be soft, so your teeth can go right to the main event. It should be absorbent but not so spongy that it becomes gooey and wet when you give it a squeeze.
This enriched dough has enough milk and melted butter to keep the buns soft and tender. Potato flour keeps them moist. Baking them on the Baking Steel ensures even and quick baking so they can perfectly set on the top and bottom and get tender and soft on the inside but will remain sturdy enough to hold your burger without getting soggy. These are the perfect buns for making Ultra-Smashed Cheeseburgers (here).
360 grams (2¾ cups) all-purpose flour
50 grams (½ cup) potato flour
5 grams (1 teaspoon) fine sea salt
2 grams (½ teaspoon) active dry yeast
1½ cups milk, warm
4 tablespoons melted butter
2 tablespoons honey
1 large egg, lightly beaten with 1 teaspoon water
1. In a large bowl, combine the flours, salt, and yeast; give the mixture a quick stir with a wooden spoon to combine.
2. Add the milk, melted butter, and honey to the bowl. Mix together with a wooden spoon until thoroughly combined, then knead by hand on a well-floured work surface for 6 to 8 minutes (alternatively, you can mix for 3 to 4 minutes on medium speed in a stand mixer fitted with the dough-hook attachment) to form a smooth, soft, sticky dough. It should be easy to form into a ball.
3. Transfer to a lightly oiled bowl, cover with a clean, damp kitchen towel or plastic wrap, and let sit at room temperature for 24 hours.
4. Turn the dough out onto a work surface and divide into 12 equal portions (about 85 grams each). Shape into balls.
5. Place the balls, seam-side down, on a lined sheet tray. Cover with plastic and proof on the baking sheet for 2 hours.
6. About halfway through the proofing period, place your Baking Steel on the middle rack in your oven. Preheat oven to 350°F for 45 to 60 minutes.
7. Brush the rolls with the egg wash.
8. Place the baking sheet on top of the Baking Steel.
9. Bake for 16 to 18 minutes (rotating halfway through baking) or until golden on top.
10. Remove the baking sheet from the oven and place the buns on a wire rack to cool completely.
11. Store well-wrapped leftovers at room temperature for up to 3 days or freeze for up to 1 month.