These hamburger rolls are absolute perfection: light, with a brioche like crumb and straight forward to make. The buns freeze well. Makes about ten rolls.
250ml water, lukewarm
45ml milk, lukewarm
10g instant yeast or active dry yeast
1 egg, beaten with a fork
750ml bread flour
83ml cake flour
37,5ml butter, cubed
one egg beaten with 15ml water
Add the water, milk, sugar and yeast to a bowl and stir until the sugar has dissolved.
Allow to stand for 5 minutes.
Add the bread flour, cake flour and salt to the bowl of a stand mixer.
Add the cubed butter and rub the butter into the flour with your fingertips, creating an even sized crumb.
Fit the mixer with the dough hook and mix the dry mixture through on slow speed.
Pour the yeast mixture into the dry ingredients, add the beaten egg and turn the mixer onto slow speed for about 2 minutes.
Now turn the speed to medium and knead for 5 minutes.
The dough will be very sticky and if it is REALLY too sticky to handle you can dust it lightly with flour but do try not to add flour as the buns will loose their softness.
Lightly oil a clean bowl, place the dough into it and cover with plastic wrap.
Allow the dough to double in size – about 2 hours.
Line a baking sheet with parchment paper and preheat your oven to 180℃.
Weigh the dough and divide it so that you have rolls that are about 100g each. I get about ten on a warm summer day.
Now shape the rolls: Stretch the top to create a high-tension, smooth surface; flip the dough ball over and stretch the sides in towards the centre and pinch it together. Flip the ball over so that the pinched part is facing down.
Place the shaped rolls onto the lined baking sheet, cover with a clean tea towel and allow to rise for two hours.
Brush each roll with the egg wash and bake for 15 minutes.
Cool completely on a cooling rack before serving or freezing.