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Burger/Sandwich/Hotdog Buns

This bread uses two methods to improve flavor and texture. The Tangzhong makes these rolls soft and adds a longer shelf life.
The Poolish helps to develop the great flavor of the bun. These two steps are done the day before making your rolls.
This recipe makes 6 buns, but you can easily double it. You can even use it for hotdog buns. The rise and fermentation times are also longer.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Bread
Cuisine American
Servings 6 Buns

Equipment

  • 1 Stand Mixer

Ingredients
  

TANGZHONG

  • 50 grams bread flour
  • 50 drams boring water

POOLISH

  • 50 grams bread flour
  • 50 grams room temp water
  • 1/8 tsp instant yeast

FINAL DOUGH

  • all Tangzhong
  • all Poolish
  • 150 grams bread flour
  • 45 grams milk
  • 45 grams egg beaten well, save rest for egg wash
  • 20 grams sugar
  • 10 grams butter soften
  • 1/4 tsp instant yeast
  • 4 grams salt

Instructions
 

Day 1

  • Make the tangzhong:
    Combine the flour and boiling water and mix very well with a wooden spoon (the handle works best). Place in a small bowl or container let cool, cover and place in the fridge over night.
    Make the poolish:
    Combine the flour, yeast and room temp water and mix well, place in a container or bowl cover with a cloth and let rest on the counter for an hour and half. Make sure your container has enough room for the poolish to grow ( double). Cover with plastic and place in fridge over night.

Day 2

  • It is best to use a stand mixer for this next part although you can do it by hand but it will take a lot more time and muscle.
    In the bowl of a stand mixer add all of the tangzhong and poolish, the milk, 45 grams of the egg (save rest of egg for the wash), sugar, salt and yeast and flour (do not add butter at this time). Using a spatula or wooden spoon mix everything together to get most of the flour incorporated, using the dough hook of the stand mixer mix on medium speed for 3-4 minutes until you have a cohesive dough. Stop the mixer and add the soften butter to the bowl and turn the mixer on low for 30 seconds until the butter is worked in. Turn the mixer up to medium and kneed the dough for 8-10 min. Stop the mixer and test the dough with the window test (stretch the dough between two fingers on each hand to form a window without tearing). Remove the dough from the bowl and onto a floured work surface. Divide the dough into 6 equal pieces (I weigh the dough and divide divide by 6 that gives you 6 equal pieces.  
    Shape into a ball and let it rest, covered for 8 minutes.Take one ball at a time and flatten it to get all the gas out. Bring the edges into the middle and start tightening into a ball again. Make a nice round tight ball and place on a parchment lined baking sheet. Cover with plastic and let proof for an hour to hour and a half or until almost doubled. You can use your oven for a proofer by turning on the oven light ahead of time to start warming. When almost done proofing ( if using the oven, remove and set on counter) preheat to 350. In the meantime make the egg wash with the leftover egg and a tsp spoon of milk.
    Brush the buns with egg wash, being carful not to deflate them. Bake for 20 min or until golden brown. 
    Note: If you have any questions please contact me either through NextDoor, email or phone.
    Thank you for your interest and may God bless,
    Chef Earl
    In God I Trust
Keyword hamburger buns