Soft and Delicious Homemade Burger Buns

Directions

• Warm the milk up to 110 degrees Fahrenheit. Don’t go warmer than this, or it may kill the yeast. Mix the warm milk and the yeast together in the bowl of a stand mixer. Leave it alone for 5-10 minutes to allow the yeast to bloom.
• Once the yeast is looking foamy, add 2 eggs and mix on medium speed for a minute using the dough hook with your stand mixer. Then add the salt, sugar, flour , and dough conditioner. Mix for 3 more minutes on medium.
• Add the room-temperature butter, and mix for 10 full minutes on medium speed. You may need to scrape down the sides of the bowl with a spatula once or twice during this to make sure everything is well incorporated.
• Turn the dough out onto a lightly-floured surface. Form it into one large ball, and place it into a bowl that has been greased with cooking spray. Cover with plastic wrap and allow to rise for 1 hour. Try not to place the dough in any cold or drafty areas. After 1 hour, the dough should have doubled in size.
• Once again, turn the dough out onto a floured surface. Punch it down and press out the majority of the gasses trapped within the dough.
• Using a scale, cut the dough into 8 equal segments that are each 100 grams. Form each piece into a tight ball, taking care to tuck all the ends/seams to the bottom. Twist and pinch if necessary to make sure the ball is as smooth and tight as possible. Roll each ball, bottom-down, on the countertop for a minute to help tighten and smooth it.
• Place the balls on a parchment-lined baking sheet. Cover with plastic wrap that has been misted with cooking spray. Leave alone to let it rise again, for 45-60 more minutes.
• Make an egg wash by beating 1 egg and a Tablespoon of water together. Brush the tops and sides of each bun with egg wash.
• Bake in an oven preheated to 350 degrees Fahrenheit for 25-26 minutes. Brush the tops with melted butter as soon as you take them out of the oven.
• Once cool enough to handle, transfer the buns to a wire rack to finish cooling. Let them cool at least 30 minutes before cutting into them.