Sesame Burger Buns

Time: 2 hours

Skill level: Basics

Ingredients

• 300 g Hayden Flour Mills All Purpose Flour
• 100 g Maine Grains Red Fife Wheat Flour 
• 20 g Tree Juice Maple Syrup
• 200 g water, hot out of the tap
• 7 g Active dry yeast
• 8 g kosher salt
• 2 eggs, separated (keep both the whites and yolks)
• 2 Tbsp. Butter, cubed and at room temperature
• 1/4 cup sesame seeds

Equipment

• Kitchen Scale
• Medium Mixing Bowl
• Stand Mixer
• Sheet Tray
  

Instructions

1. Add your maple syrup, water, and yeast to a bowl. Mix thoroughly and allow your yeast to bloom for 10 minutes. 
2. In the bowl of your stand mixer, add your flours, salt, and water mixture; using your dough hook, mix and knead on medium-low for 5 minutes, scraping down the side of the bowl every 2 minutes or so until the dough starts pulling away from the sides to make one uniform ball. 
3. Wait 10 minutes, then turn the mixer back on medium-low. Add in your egg yolks, then wait until they are thoroughly mixed into the dough. Repeat with the butter, adding one cube at a time until all the cubes have been thoroughly mixed in. Mix for a further 2 minutes, then cover the bowl, and proof for 1 hour at room temperature.
4. Knock down your dough and then separate into 8 equal balls, roughly 80 g each. Roll the balls under your cupped hand until a taut ball forms, then place onto a sheet tray. 
5. Preheat the oven to 350°F. 
6. Make an egg wash by combining your egg whites with 1-2 tbsp. of water and whisking until combined. 
7. Dip the tops of the balls into your egg wash, then into sesame seeds, then flatten on the sheet tray. They should be about 3/4" thick when flattened. Cover the sheet tray and then allow to proof until doubled in size, about 30-60 minutes. 
8. When done proofing, place your uncovered sheet tray into the oven for 13-15 minutes. The buns should be lightly browned and firm all the way through. 
9. Split the buns, make some burgers, and enjoy!