Essentials: Katie's Burger Buns
Source of Recipe
From "Wicked Good Burgers" by Andy Husbands
"Katherine Burchman, the talented pastry chef at Tremont 647, created this recipe, which is in demand at Andy's restaurant for burgers and certain special sandwiches (did we hear somebody mention pulled pork?). They are delicious buns, soft and slightly chewy inside, with a nice crunch outside."
List of Ingredients
• 1 cup warm milk (no more than 110°F)
• 2 Tbsp warm heavy cream (no more than 110°F)
• 1 Tbsp packed brown sugar
• 2 tsp active dry yeast
• 3 cups all-purpose or bread flour, plus more for kneading
• 2 tsp kosher salt
• 1 Tbsp cold butter
• 2 eggs, divided
In a small bowl, combine the milk, heavy cream, brown sugar, and yeast and let sit until the mixture becomes foamy, about 10 minutes.
In the bowl of a stand mixer fitted with the whisk attachment, whisk the flour and salt together. With the mixer on low, add the butter. Stir the yeast mixture into the dry ingredients and mix in one egg.
Change to the dough hook, increase the speed to medium, and beat the dough until it forms a ball. Sprinkle some flour on a clean counter and knead the dough for 10 to 15 minutes until it is smooth and elastic. Shape the dough into a ball and place it into a well-oiled bowl. Cover with a clean dish towel and let rise in a warm place until doubled in size, 1½ to 2 hours.
Line a baking sheet with a silicone mat or parchment paper.
Divide the dough into six 5-ounce pieces and roll each one into a ball. Place the balls on the prepared baking sheet, cover with a clean dish towel, and let the dough rise for another 1½ to 2 hours until it doubles in size.
Preheat the oven to 400°F.
Beat the remaining egg and brush the dough balls with the egg wash. Place a shallow pan of water in the bottom of the oven and bake the rolls for 15 minutes or util golden brown.
Makes 6 buns