Burger Buns

First make the Tangzong. Combine 60g of whole milk, 27g of water, 20g bread flour, in sauce pot. Place on medium heat until it becomes a paste.

Take 120g of whole milk heated to about 95F add 9 grams instant yeast. let sit for 8 min.

Combine in bowl 320g bread flour, 35g of sugar, 7g fine sea salt, and wisk until incorperated.

With stand mixer running on low speed with the dough hook, slowly add yeast and milk mixture and Tangzon paste to bowl followed by 1 whole egg and 1 egg yolk (room temp)

Increase stand mixer to medium low until Incorporated.

Once incorperated slowly add 42g of softened unsalted butter, kneed for 8 min.

Gently oil a bowl, take dough and pull in the sides. Place seem side down and create a boule and place it in bowl with damp towel for 1 1/2-2 hours and wait for it to double.

Take out dough and decompress air. Lightly flour surface and put your dough on the table and divide into 6 even pieces. 95g-105g each.

Shape each section into a boule creating tension on the top.

Place balls on parchment paper far enough apart for rise. Cover and let rise for 1 1/2 to 2 hours or until it's doubled.

Create egg wash with one egg and a splash of milk. Cover top of buns with egg wash.

Bake at 375F for 16 to 18 min or until deep golden brown.