This dough is very stiff, so don't be shocked when you are mixing it. Even though it's stiff, It raises very nicely and is easy to handle and shape. It makes 12 good size buns but I also use it for making Calzones.
I have always weighed everything but for you folks that don't have a scale I have converted the grams. Please note it is always more accurate to weigh the ingredients.
Bake: 375 degrees 5 minutes
350 degrees 10 minutes - Total bake time 15-20 minutes
642g Hard White (5 1/3 cup)
3/4 tsp. dried malt powder (you can omit if you like)
8g Salt (3/4 tsp.)
10g Yeast (3 1/2 tsp.)
45g Cane Syrup (honey) (2 T. +1 tsp.)
408g Water (1 3/4 cup)
20g Butter (1 1/2 T.)
10g Soy Flour (1 1/2 T.)
- Develop the gluten, (mix 3 minutes) Remove from the mixer and place the dough on the counter and flatten it out.
- Soften the butter and add the soy flour to form a paste. Spread the paste onto the dough and cut the dough into pieces and add back to the mixer bowl.
- Knead until the butter mixture is incorporated into the dough. The dough will now be softer. If should only take about 2 minutes.
- Bulk proof for 30 minutes
- Shape into 12 round balls about 95g each. I use my muffin top pan for the buns. I place the pan on a cookie sheet so the bottom of the buns do not brown too much. But you could just put it on a cookie sheet. Flatten the balls to shape them for hamburger buns.
- Add Shine: 1 large egg yolk + 2 tsp. water mix in a small bowl and brush the buns before proofing them.
- Proof for an addition 20 minutes until about the size you want them.
- Pre-heat the oven to 375 degrees
- Put into the oven and bake at 375 for 5 minutes, then turn down the temperature to 350 degrees for the remainder of the 10-15 minutes.
2 tsp. Water
1 Egg Yolk