|150||gram||Water||temp adjusted to average 75F with milk.|
|500||grams||Flour, High Gluten|
|10||gram||Salt, Morton Kosher|
|50||gram||Butter||Cold, unsalted, 1/4" cubes|
Use hot water to adjust temperature of mixture to 75F (150F - temp of milk = temp of water). Combine milk, water, and flour to bowl and mix just till shaggy and most flour is damp. Allow to sit for 15 minutes. (This activates the enzymes in the flour)
Add remaining ingredients and mix on low for 5 minutes. Increase the speed to medium for about 10 minutes or until dough passes window pane test.
Fold the dough a few times, shape into a ball and return to the bowl. Allow to rise at room temperature for an hour.
Tare into 80g portions. Shape each into a tight ball. Place each ball on a parchment lined sheet pan. ( 3 x 4). Space equally then place another sheet of parchment on top of rolls and top that with another sheet pan. Press on top pan to flatten, somewhat, the rolls.
Remove the top pan and parchment. Paint with egg wash.
Place in a warm (80F) proofing box and allow to rise for about 90 minutes. Preheat oven to 350F.
Baste rolls again with egg wash. sprinkle with sesame seeds. Bake for about 15 minutes or till internal temp is 180 - 190F. Place on a rack to cool
2 months ago
A double batch @ 100g each makes 14 hotdog rolls and 7 hamburger rolls. Used the 18” Rofco trays, one for the 14 hotdog rolls and another for the hamburger rolls.
4 months ago
Used 8 4" rings. Each roll @ 113g worked well
about 2 years ago
For original see: https://blog.thermoworks.com/bread/homemade-hamburger-bun-recipe/