Milk Bread Burger Buns
Ingredients
- 2 tablespoons all-purpose flour
- 3 tablespoons water
- 3 tablespoons milk
- 1 packet Fleischmann’s Quick Rise Yeast
- 3 tablespoons sugar
- 1/2 cup whole milk
- 1 egg
- 3 cups flour
- 1 teaspoon salt
- 1/4 cup unsalted butter
- Egg wash
- Sesame seeds
For the tangzhong:
For the bread:
PRODUCTS
Instructions
- To a small skillet over low heat whisk together flour, water & milk until mixture thickens to a glue consistency. Set aside to cool.
- Toe the bowl of a stand mixer fitted with the dough hook attachment whisk together yeast, sugar, milk, egg & tangzhong.
- Add flour & salt. Turn mixer on low speed & add the butter as the dough comes together. Continue kneading until dough is smooth & elastic, about 8 minutes.
- Shape into a ball, cover & let rise until doubled in size, about 1 1/2 hours.
- Evenly divide dough into six pieces & shape into a ball. Transfer to a lined baking sheet, cover with plastic wrap & let rise a second time until dough doubles in size. Preheat the oven to 375(f) degrees.
- Finish with egg wash & a generous sprinkle of sesame seeds. Bake until golden & cooked throughout, about 18 to 20 minutes. Let cool completely.
For the tangzhong:
For the bread:
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